How to bake honey cakes. Homemade Honey Cake

Just the name of the cake Honey cake brings back pleasant memories of a pleasant evening over a cup of tea or a fun birthday in childhood.

If you now frown and say “Nothing like that! I don’t like Honey cake!”, then it’s possible that you were just unlucky and you tried the wrong Honey cake!

To know the taste of real Honey cake, you need to forget the way to the shelf-stable cake department. These cakes, coated with margarine, have nothing in common with real Honey cake.

Real cake Honey cake- a delicious, tender, aromatic and not at all cloying dessert that even those who don’t like honey will enjoy.

By the way, there is an interesting story about honey in Medovik about Empress Elizaveta Alekseevna. The wife of Alexander I really did not like honey, and all the cooks knew about this fad of hers and tried to prepare treats without using this product.

But one day there was a new pastry chef working in the kitchen who didn’t know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to prepare a special cake.

The recipe was new, almost never used before, so the pastry chef hoped to surprise and please the emperor and his wife. And he succeeded! The cake turned out beyond all praise: the honey cakes along with the custard literally melted in your mouth. The Empress appreciated the dish and inquired about its composition. The pastry chef had already been told about Elizaveta Alekseevna’s dislike for honey, and he, terribly embarrassed, said that the base of the cake was honey. But the empress did not get angry, but, on the contrary, laughed. And she ordered the inventive pastry chef to be given a generous reward. Since then, honey cake became the empress’s favorite dessert and was always present at festive feasts.

Vladimir Dal defines cake as a layered round sweet cake. Such a sparse formulation causes some protest, because a cake is, first of all, a holiday. A real hymn to the art of the pastry chef on New Year's, birthday, and just like that, in honor of a good mood and a wonderful day.

The Honey cake is considered the most popular cake in Russia; it is especially often prepared for children's parties. And now Honey cake is on the menu of many expensive restaurants and can always be found on store shelves in the “Cakes” section. Honey cake is called differently. Sometimes you can find the names “Bee”, “Honey”, “Miracle” or simply “Honey cake with sour cream”.
But, of course, the most delicious Honey cake the one you prepared with your own hands. Each housewife has her own unique and proven Honey Cake recipe, but perhaps they will be inspired by our options for preparing this dessert.

Honey- a dream that can easily come true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and medicinal product. You need to add very little of it to the dough - just a couple of tablespoons, and the result is amazing.

You can sing the praises of honey for a very long time. It is used in preserving vegetables, poultry is stewed and baked with it, and fish sauces are prepared. And baked goods with a unique bee product have an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with honey, but nothing compares to a real honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. No special decoration is required; the main advantage is its exquisite taste and ease of preparation.

What flaws at the honey cake? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared honey cake and you will not have to worry about its shelf life!

Food preparation

Honey cake is not complicated, the whole secret lies in the correct baking of the cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form to make the dough easier to form. Thick, candied honey can be melted in a water bath beforehand.

One of the most advantageous types of cream for our cake can be sour cream. From it the product acquires a pleasant, fresh sourness, the cakes are well soaked and become simply airy. So that we are not disappointed as a result, it is better to take full-fat sour cream and replace the sugar with powdered sugar. Be sure to cool the sour cream in the refrigerator and quickly beat it with fine sugar or powdered sugar. After this, you can add jam, mashed fruit or other ingredients according to the recipes. The cooking principle is always the same; differences in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut flakes or jam.

To prepare desserts you will need:

Blenders and Mixers

Kitchen scales

Baking decor

Brand "S. Pudov" - seasonings, spices, food additives, flour and baking decor

Classic honey cake

Ingredients:

For the test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (without a slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, frozen chocolate.

Preparation:

In a water bath, whisk 2 eggs with 1 cup sugar. Cook for about 3-5 minutes until the mixture is light and fluffier. Add honey, stirring continuously, and beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish it!), another glass of flour, and mix again. After this, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.

Place the dough on a floured table and let it cool slightly (let it sit for 2-3 minutes, do not cool completely). Then knead the dough with your hands until it becomes a homogeneous, slightly sticky mass.
Divide into 6 equal parts.

Preheat the oven to 180 degrees, roll out each portion of dough into a thin round cake. When rolling out the dough, roll it a little in flour to prevent it from sticking to the table. Before baking, prick the crust with a fork in several places.

Bake the cakes for about 5 minutes each until evenly dark golden brown.
Prepare the cream: beat 1 egg and a glass of sugar in a water bath, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, you can add a packet of cream thickener.
Let's collect the cake! We generously grease all the cakes with cream, allowing it to flow a little along the edges; we also coat the top cake well with cream.

Prepare the crumbs for decoration: grind the remaining cake scraps and walnuts in a blender, sprinkle the resulting crumbs generously on all sides of the cake, coat the sides.
Sprinkle grated frozen chocolate on top and place in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For the test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.

For cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).

Preparation:
Grind the eggs and sugar until white with a wooden spoon or beat with a mixer. Add honey, stir. Add the sifted flour and mix thoroughly so that there are no lumps, then add baking soda slaked with vinegar or lemon juice. Mix the dough until smooth.

Bake 4 cakes from the resulting dough. To do this, divide the dough into 4 parts in a bowl, transfer one part to a frying pan greased with oil, distribute the dough evenly with a hand moistened with cold water.

Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.

Prepare the cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

Sprinkle honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.

Honey cake “Beehive”

I provide the ingredients for 1 kg of finished cake. The cake in the photo was made for 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 piece
- sugar 100 gr
— butter 40 g
- soda 1 teaspoon
— honey 60 g

For cream:
- sour cream 400 gr
— cream 33% 150 gr
— 1 can of boiled condensed milk (180 g)
- 2 tbsp honey

Preparation:

For the test:
Combine eggs with sugar and beat lightly, then add honey and butterbutter, soda, mix everything well and heat on the stove,in a water bath until the mixture turns dark golden brown. Then remove the mass fromstove, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough to a thickness of 4-5 mm, shape it (if it’s a circle, cut it accordingplate of the required diameter), place on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, everythingdepends on the oven and how thin the dough is rolled out, I baked inon average from 5 to 10 minutes)
Cool the baked cakes at room temperature.
Coat the finished cakes with cream.

Cream:
Combine sour cream, cream 33%, boiled condensed milk and honey and beat with a mixer until smooth.

Sprinkle the sides of the cake with honey cake crumbs and chopped walnuts; I decorated the top of the cake with ganache bees.

P.S.
BEES FROM GANACHE:(85 g chocolate +1/3 cup cream +2 tsp honey)
When the ganache has cooled to room temperature, use a pastry bag to pipe out the top.
then, without stopping, continue the body and take away the bag. Stripes with white eyesmelted chocolate, also a pastry bag or cornet andwings - almond slices and into the freezer. Much of this quantityIt turns out that I have a whole hive living in the refrigerator

TO ACHIEVE THE HONEYCOMB EFFECT, you need bubble film, which is used when transporting fragile objects. There is no need to lubricate the film with anything; in order for the honeycomb pattern to be printed, you must add gelatin to the cream, otherwise the honeycomb will not turn out - everything will be smeared, we have already gone through this. I'm onI made the whole cake with cream as written in the recipe above, and for part of the cream,which covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand sort of press the bubbles into the cream, put it in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed. I haveI took 1 pack of HAAS microcrystalline gelatin - that’s 11 grams, but,I repeat, this is not for the entire cream in the cake, but only for that part of whichcover the sides and top of the cake.

Chocolate honey cake

You'll have to spend a lot of time on this cake, but it's worth it.worth it - the honey cake is very tasty and beautiful. The finished cake should be givenbrew and soak.

Ingredients:

Dough:
3 tbsp. spoons of cocoa
4 tbsp. spoons of honey
1 teaspoon soda
50 g butter
3 eggs
1 cup of sugar
From 3-3.5 to 4 glasses of flour

Cream:
1 liter of milk
6 - 7 spoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 spoons)

Glaze:
100 g dark chocolate
7 - 8 spoons of sweet cream (I used 10%)

Preparing the cakes:

Place all ingredients for the dough, except flour, in
sufficiently capacious dishes and heat them in a water bath for 20minutes, stirring often. The result should be a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andstir quickly. The remaining flour should be added very carefully,little by little, constantly stirring. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be quite soft and elastic,therefore, you should be especially careful with flour: it is better to add too little flour andthen, as a last resort, add.

Divide the finished dough into 7 - 10 parts, roll out each partthinly and bake for 6 minutes at a temperature of 180 - 185 degreesCelsius.

Explanations for rolling and baking:

The dough should be rolled out while it is still warm, directly ontobaking paper from which circles must first be cutwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be placed on
hot baking sheet and place in the oven, immediately startingrolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately place the second one on the baking sheetrolled out cake Place the finished cakes on top of each other, paper side up,After which we carefully remove this paper.

Preparing the cream

Make a thick cream from milk, sugar and semolina. Coolstirring often enough to avoid lumps. Beat the butter until white andAdd the well-cooled cream little by little, continuing to whisk continuously.
Grease all the cakes with the prepared cream, including the top one.

Melt chocolate and cream in a water bath and pour the resulting glaze over our cake.

Notes:

- Be very careful with the flour in this recipe. If you add toIf the dough has too much flour, it will be difficult for you to roll it out;
— The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.

Honey cake traditional

A very festive and incredibly tasty cake.

Ingredients

Dough:
500 g flour
3 tablespoons powdered sugar, skimmed
4 full tablespoons honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36%).
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanillin sugar
boiled condensed milk
100 g walnuts, finely chopped

Preparation:

Dough:
Mix and knead all ingredients together. In a food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).

If you have two identical molds, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

Pay attention that the cakes do not brown too much, but remain light.

Filling:
Place the boiled condensed milk in a bowl and grind. Whip the cream.Dissolve and cool the gelatin. Put 4 tbsp. spoons of whipped cream inbowl with condensed milk.

Add cream cheese to the remaining cream and mix thoroughly. INgelatin add 2-3 tablespoons of creamy mass and beat well with a mixer onhigh speed, then add it all to the main cream cheesemixture and stir thoroughly again. Place the entire filling on the firstcake layer, smooth it out and cover with the second cake layer.

Cream:
Mix condensed milk and cream well and spread with this creamsurface of the second cake. Sprinkle with chopped nuts and place infridge.

The cake should be well soaked and soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the simplest cake, because... it's easy to prepare and hard to mess up. This recipe has never let me down, so I can confidently recommend it to you too. The cake always turns out delicious and fragrant!

Ingredients:

For the test:
2 eggs - 2 tablespoons of honey - 130 g of butter - 1 cup of sugar - 1 teaspoon of soda - up to 3 cups of flour (you will understand during the kneading process)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

Let's cook first dough:
Take a bowl that is convenient for you and break 2 eggs into it, add honey, all the sugar and unmelted butter... then put it in a water bath and stir constantly until the butter dissolves and the mass becomes homogeneous.
Remove. Now add, preferably slaked with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mixture forms a “strong” but not “steep” dough.
It should be divided into 5-6 parts, roll out a cake from each part. Bake the cakes in the oven until golden brown.

Cream: Mix condensed milk with soft butter.

Grease each cake (cooled, of course) with cream, after pricking them with a fork. This is necessary so that the cream penetrates the cake better.

When the cake is already folded, trim the edges of the cakes evenly. Although you can first give the cakes an even shape, be it a circle or a square, this procedure must be done with the cakes not yet cooled, as well as pricking them for better impregnation.

Use the trimmings to top the cake. To do this, you can put it in a plastic bag and “roll” it with a rolling pin. The trimmings can (as an option!) be mixed with chopped nuts or candied fruits.

After 3 hours, the cake can be served and...brew tea according to tea rules, as taught in the book “Harmony of the Tea Ceremony.” By the way, the set includes 2 tea storage boxes as a gift!

Honey cake in a simple way

Mix 100 grams of margarine with 150 grams of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (don’t forget to quench it with vinegar, or better yet, lemon) Add 2 tablespoons honey and 3.5 cups flour.
Place the resulting mixture in the cold for 2 hours, and then roll it into a sausage and cut into 6 equal parts. They need to be rolled out onto the skin and then baked in the oven, each individually.

Grease the cakes cream: 1 can of boiled condensed milk, whipped with a mixer with 300 grams of butter.

Honey cake with cocoa fondant “Miracle”

In addition to the fact that that cake is delicious and tender, it is also huge - quite enough to meet and feed a large company. The original dough is prepared in a water bath, this makes the cake soft and fluffy, a real miracle.

Ingredients:
eggs (3 pcs), soda (2 tsp), honey (2 tbsp), flour (3.5 cups), butter (60 g), sugar (glass).
Cream:
egg, sugar (1 glass), milk, semolina (1 tbsp). Butter softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fudge:
sugar, cocoa, sour cream (all 24 tablespoons), butter (60 g).

Cooking method

Let's cook first cream. Grind the sugar and egg in a bowl, add flour and vanillin and mix. Gradually add milk to obtain a homogeneous mass. Place in a water bath until thickened, but do not boil, bring almost to a boil. Add butter to the mixture cooled to room temperature and beat. At the end, add sour cream and mix.

Preparation of the dough:
- Mix butter, sugar and honey in a bowl and place it in a water bath until the sugar dissolves. Beat in the eggs and mix quickly.
— Place in a water bath for 4 minutes, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
— Continue to keep it on the fire and add flour (2 cups), stir. The dough should be thicker than for pancakes. The dough should not be sticky or hard. If it’s liquid, add more flour, about half a glass.
— Place the dough on the table on a layer of flour. Divide it into 7 equal parts, roll each part in flour and form thin cakes. Bake until golden brown.

Fudge: Mix cocoa with sugar, add butter and bring to a boil.

Grease the cooled cakes with cream, pour glaze on top and place in the refrigerator to steep. Pour glaze on top.

Honey cake with prunes - “Tsarsky”

Prunes give any product a characteristic taste; they simply go well with honey. The dough has a fundamentally different consistency, so it is not baked in layers, as in most cases, but completely, and then cut into cakes.

Ingredients:

Dough:
butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1 teaspoon), 2 eggs

For cream:
sour cream (3500 g), walnuts (100 g), prunes (handful), half a glass of sugar.

Cooking method:

In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and turns golden brown. Remove from heat and dissolve chopped butter and sugar in this container, stir with butter and flour. The dough should turn out like very thick sour cream. Bake in the pan over low heat, cut the cake in half and soak in cream. If the volume is small, you can take a double portion and cut into 4 parts. We check the readiness of the cake with a match.

Cream: Mix sour cream and sugar, put in the refrigerator. Chop and crush nuts and prunes. Divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, let it soak in the cold. To give the cream a “zest” you can add a little rum or cognac.

Honey cake with condensed milk and apricot jam

Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream that may not penetrate the cakes so deeply, but is very tasty in itself. And with apricot jam and nuts it’s so easy to eat.

Ingredients:

For the test:
honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2.5 cups), eggs (3 pieces), granulated sugar (1 cup).
For cream:
butter (300 grams), boiled condensed milk (2 cans), a spoonful of honey, nuts, apricot jam.

Cooking method:

Melt margarine or butter in a water bath and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda and sifted flour in small portions. You can bake the cakes thick or thin, until golden brown, at medium heat.

Cream:
Mix butter and condensed milk until smooth, add honey and some nuts. Assembling the cake. We coat the cakes and place one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.

MEDOVIC in a multicooker

This cake will work even for those who never succeed. A fluffy and tender sponge cake with a delicious aroma of fragrant honey combined with chocolate cream made from condensed milk - what else is needed for happiness?!

Ingredients:

350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g sugar; 5 tbsp. honey; butter for greasing the pan

Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa

Decoration:
200 ml cream 38% 2 tbsp. sugar 1 tsp cocoa powder

Cooking process:

1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.

2. Beat eggs with sugar until a fluffy light mass is obtained.

Add honey, beat.

Continuously whisking, add flour in several additions.

3. Grease the multicooker bowl with oil and transfer the dough into it.

Bake on the Baking setting for 1 hour 30 minutes. (Based on your multicooker model, it is likely that you will need a little less or a little more time).

4. For the cream, beat softened butter, add boiled condensed milk.

Beat. Add condensed cocoa and beat again.

5. Cut the cooled sponge cake into 4–6 cakes.

Coat the cakes with cream, including the top cake and sides, and carefully smooth the surface.

Place the cake in the refrigerator for 15–20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. Cool properly.

If you want to make a Honey cake, you may find the following tips useful:

When choosing honey, keep in mind that the flavor of dark honey will be more noticeable in the cake and will give a stronger flavor.

The lower the fat content of the sour cream for the cream, the better the cake will be soaked. But in this case, less cream will remain between the cakes.

If you want a juicier and fattier cake, take sour cream with a high percentage of fat content and increase its proportions in the recipe.

If you use baking powder instead of soda, you need to add it at the very end of kneading the dough. Simply mix the baking powder together with the flour.

Honey cake

Honey Cake Vintage

100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

Cream: 600 g sour cream, 1 tbsp sugar, beat

Honey cake from Alexander Seleznev

Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. In fact, prepare “Honey cake”. In this article we will introduce you to different recipes and share options for creams.

Delicacy for the Empress

Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.

Many years have passed, time has changed, and with it the recipe. The simple “Medovik” cake, made from honey cakes and sour cream, still remains the most favorite dessert.

Classics of the genre

So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.

To prepare the dough, prepare:

• Eggs - 3 pieces.
• Premium wheat flour - 3 cups.
• Honey - 3 heaped tablespoons.
• Soda - 1 tablespoon.
• Sugar - 1 glass.

For the cream you need:

• Sour cream with a fat content of at least 20% - 800 grams.
• Sugar - 1 glass.

Magic dough

First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires a golden color. The consistency of the mixture should be foamy.

Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.

Baking secrets

Take a springform pan of the required size, grease the bottom and sides with vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.

Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.

The magic of cream

While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!

Condensed rivers, honey banks

If you are familiar with the basic recipe, you can try your hand at a more complex version. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.

For the dough we will need the following ingredients:

• Premium wheat flour - 500 grams.
• Margarine - 100 grams.
• Eggs - 2 pieces.
• Honey - 2 full tablespoons.
• Soda - 1 teaspoon.
• Sugar - 150 grams.
• Salt is on the tip of the knife.

For the cream prepare:

• Butter with a fat content of at least 72% - 250 grams.
• Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!

Water bath to the rescue

We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.

Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.

After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.

Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, it can be put back into the water bath, where it will heat up and become pliable again.

Bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.

Sweet moments

When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, where it will soak and reach the desired state.

Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears - the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If you don’t have much time, and you don’t really want to bother with the cake, you can prepare a quick “Honey Cake”, a simple recipe with a photo of which we suggest you master (what if it comes in handy?).

For the test we need:

• Eggs - 4 pieces.
• Wheat flour - 3 cups.
• Sugar - 1 glass.
• Honey - 1 glass.
• Walnuts - 50 pieces.
• Baking powder - 2 heaped teaspoons.

For the cream we will use:

• Sour cream 35% fat - 400 grams.
• Powdered sugar - half a glass.
• Vanilla - 1 pinch.

Handmade

First of all, we peel the nuts and chop them using a knife or blender. In a separate container, beat the eggs with a mixer with the addition of sugar and honey. Then add flour, nuts, soda and mix everything well. Form a large bun, place it in a bowl and cover with a clean towel or leave to rise in a warm place for 3-4 hours.

After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with oiled parchment. Then divide our dough into 6-8 equal parts, roll each into a thin layer and bake for 6-8 minutes.

Under powdered sugar

When the skins have cooled and are ready to spread, we begin to prepare the cream. To do this, beat sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be decorated with walnuts, crushed almonds or grated chocolate. Try making this “Honey Cake”: the recipe is simple, quick to make, and the dessert turns out very tasty.

Multi-cooker assistant

If you have a multicooker in your house, baking Honey cake in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.

To make the dough, prepare:

• Wheat flour - 3 cups.
• Eggs - 5 pieces.
• Soda - a little more than half a teaspoon.
• Sugar - 1.5 cups.
• Honey - 5 tablespoons.

For the cream we need half a liter of sour cream and 3 tablespoons of sugar.

Soon soon

First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.

Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a multicooker bowl pre-greased with vegetable or olive oil. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).

To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!

Creamy heaven

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. “Honey cake” is a simple and delicious dessert, but few people will be surprised by it. How can you diversify it? Of course, creams! Try soaking your “Honey cake” with custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, you need to take:

• Eggs - 3 pieces.
• Sugar - 150 grams.
• Flour - 3 tablespoons.
• Milk - 400 grams.
• Starch - 1 heaped tablespoon.
• Vanilla is on the tip of the knife.
• Butter - 150 grams.

Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat the butter and add the custard mixture into it in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in thickness.

Each housewife has her own favorite, so-called “crown”, recipe for Honey cake at home. We offer you the best of them.

Classic Honey cake recipe step by step

Ingredients

For the test:
Honey – 5-6 tablespoons;
Butter – 150-180 grams;
Sugar - half a glass;
Chicken eggs – 4 medium-sized pieces;
Flour - 3.5 cups.

For impregnation:
Cream – 200 milliliters.

For buttercream:
Granulated sugar - 1 heaped glass;
Milk – 2.5 cups;
Egg – 1 piece;
Flour – 2 tablespoons;
Butter – 200 grams.

Step-by-step recipe for a classic Honey cake at home

1. Melt honey, butter and sugar over low heat, preferably in a container with a thick bottom. We wait until the mass becomes liquid and the sugar grains melt. Remove from heat and cool.

2. We begin to beat our mixture with a mixer, introducing eggs, soda and flour into it. The dough should be very thick, but not too stiff to be rolled out.

3. Divide the honey dough into 6-8 parts.

4. On baking paper generously sprinkled with flour, roll out thin cakes and transfer along with the parchment to a baking sheet.

5. Bake each cake at 200° C for about 10 minutes. As soon as the cake has browned, take it out and send the next one for baking.

6. Soak each cake with cream, and then grease with cream.

You can leave one cake layer to break into crumbs and sprinkle on the cake, or the leftovers after cutting the cake into the shape you need are perfect for this.

7. For the cream, heat a glass of milk in which we dissolve a glass of sugar.

8. In another bowl, combine the remaining milk, egg and flour. There shouldn’t be any lumps, so if you do get them, strain through a fine sieve.

9. Combine both mixtures and place on low heat, stirring continuously. The cream should become thick in about 12-15 minutes, after which we cool it and beat it with the addition of butter.

Honey custard cake at home

Let's take

Custard cakes:
Eggs - pieces;
Sugar – 1.5 cups;
Honey – 3 tablespoons;
Soda – 1 teaspoon;
Flour – 2.5-3 cups.

Caramel cream:
Boiled condensed milk – 1 can;
Butter – 100 grams;
Cottage cheese – 1 pack.

Recipe for making honey cake using custard method

1. Mix eggs, sugar and honey and heat in a water bath.

2. Add soda.

3. When the mass increases in volume, add flour without stopping mixing (beating if you used a mixer). The finished dough is homogeneous, smooth, you don’t need to keep it on the fire, as soon as you knead it, immediately remove it, let it cool and put it in the refrigerator for half an hour.

5. For the cream, beat the boiled milk, butter and cottage cheese.

6. Cut the cakes to the shape of a dish or plate, cover with cream.

7. Sprinkle the top with crushed scraps.

Honey cake is the cake of my childhood. Thin cakes with a bright aroma of honey, soaked in the most delicate cream... I will remember this taste forever. Nowadays it’s rare to find truly delicious desserts in the store, so I periodically try interesting recipes and share my favorites with you.

I can’t say that I’m a professional in baking, but it’s incredibly interesting to me. I start cooking sweets much more eagerly than, for example, meat dishes. Because it’s amazing that simple ingredients make not only a tasty, but also a very beautiful dessert. I would like to advise you to read the article on Ekaterina’s blog - //tortomarafon.ru/tort-medovik.html. Katya is a great person and her cakes are incredibly beautiful.

Many people don’t want to get involved with baking, dough and everything connected with it, because at first glance it seems very difficult. But in fact, you shouldn’t worry, everything turns out to be much simpler than you imagine. Moreover, now we have so many helpers in the kitchen. Yes, take at least a blender, which takes on half the work.

Well, if you want to make a quick no-bake cake, then make it! This is the fastest and easiest option, especially relevant for the unexpected arrival of guests.

Honey cake according to the classic recipe in a water bath with sour cream

This is a classic honey cake with choux pastry and simple cream. You won't have any trouble making it as it's pretty self-explanatory. And you most likely already have the ingredients to prepare it at home. This recipe will take you back to your childhood memories!

For the cream, use sour cream with a high fat content of 25% or more, then it will turn out very tender and fluffy. This cream will soak honey cakes well.

We will need:

• flour - 400 g;
• sugar - 150 g;
• eggs - 2 pcs.;
• butter - 100 g;
• honey - 120 g;
• soda - 1.5 teaspoons;
• sour cream 25% fat or more - 700 g;
• sugar - 200 g.

Preparation:

1. Place a saucepan with water on the stove to boil. Pour sugar, honey and butter into another saucepan or heatproof bowl. Place it on top of a pan of boiling water so that the bottom does not touch the water. In a word, we make a water bath.

Stir all the time until the sugar is completely dissolved. Then the fire can be reduced to medium power.

2. Beat the eggs until foamy and pour them into the sugar-honey mass, without removing the bowl from the pan, and stir quickly so that the eggs do not overcook.

3. Now add soda. The mixture should begin to increase in volume.

4. Gradually add pre-sifted flour, stirring constantly. Leave a little flour for kneading.

After which we remove our dough from the heat and begin kneading it with our hands. Then wrap it in cling film and put it in the refrigerator for one hour.

While the dough is warm, it will stick to your hands.

5. After resting in the refrigerator, the dough will become soft and elastic. Roll it into a sausage and cut it into eight equal parts.

Use a silicone mat or flour the surface to prevent it from sticking to the table.

6. Roll each piece into a ball, put them on a plate and cover with film so that they do not get airy while we roll out the dough.

Take one ball and roll it out with a rolling pin. Transfer the rolled out layer to a baking sheet covered with parchment paper. Place a plate of the required diameter on it (in this case 20 cm) and trim the edges, moving them aside so that the parts do not stick to each other during the baking process.

Bake in an oven preheated to 180 degrees on a medium level for 3-5 minutes.

7. As soon as we take the cake out of the oven, prick it with a fork, making holes all over the surface. We leave the scraps of dough, they will be useful for sprinkling the cake.

This must be done so that the cakes are well saturated with cream.

8. We bake all the cakes in the same way.

9. For sour cream, beat sugar with fat sour cream until it is completely dissolved. The cream should be thick without grains.

10. We begin to assemble our cake. Grease the base or dish with a small amount of cream, place the first cake layer on top, grease it with cream and assemble it completely.

The final layer will be the cake layer. Leave a little cream.

Place the cake in the refrigerator, covering it with cling film, for 8 hours, or preferably overnight.

11. Take the present dessert out of the refrigerator and grease its surface and sides with the remaining cream.

12. Grind the cake scraps with a blender and sprinkle them over the entire surface on top and sides. This is what a classic honey cake looks like.

You can also decorate it with berries or fruits.

How to make honey custard cake at home?

In the classic version, the honey cake comes with sour cream. But its cakes also go deliciously with custard. And many people like this kind of impregnation of cakes. Be sure to try it, the dessert turns out very soft and delicate with a subtle honey aroma.

For the cakes we will need:

• flour - 550 g;
• sugar - 180 g;
• honey - 2 tablespoons;
• eggs - 2 pcs.;
• butter - 70 g;
• vodka or cognac - 2 tbsp. spoons;
• soda - 1 teaspoon;
• lemon juice - 2 tbsp. spoons;
• vanilla sugar - 10 g.

For the custard:

• milk - 900 ml;
• sugar - 240 g;
• corn starch - 3 tablespoons;
• egg - 1 pc.;
• butter - 1 tablespoon;
• vanilla sugar - 10 g.

Preparation:

1. Pour sugar, vanilla sugar into a bowl and break 2 eggs. Beat everything with a mixer for about 2 minutes.

2. Then add butter to the resulting mixture, pour in honey and cognac. Place the container in a water bath and stir constantly.

3. As soon as the sugar is completely dissolved and the mixture becomes homogeneous, sift the flour into it in parts.

We extinguish the soda with lemon juice, mix everything well and add it to our future dough.

We continue to add flour in 5-6 additions and knead the mass, first with a spatula, and then with our hands. Place the dough in the refrigerator for 1.5 hours.

4. Then roll it into a sausage and divide it into 6-7 equal parts. Roll out each part between two layers of parchment paper 1.5-2 mm thick. Remove the top sheet of parchment and place the bottom sheet with the cake on a baking sheet.

We cut out a circle of the diameter we need using a ring or plate, and combine the scraps with the rest of the scraps from other shortcakes. We make punctures with a fork and bake in an oven preheated to 180 degrees for 5 minutes. In this case, there are 9 cakes, one of them will need to be crushed for sprinkling.

5. Make the cream. Pour sugar, starch into a saucepan, break one egg and pour half a portion of milk. Mix thoroughly so that there are no lumps. Then pour in the remaining milk and place the container on the stove. Cook the cream over low heat until the first bubbles appear and it thickens.

Then add vanilla sugar and butter and mix again. Let the cream cool by transferring it to a bowl and covering with cling film so that it touches the surface of the cream.

6. Assembling the cake. Place approximately 2 tablespoons of cream on one cake. Lubricate the top and sides of our delicacy with the remaining cream, and then sprinkle with crumbs, which were previously crushed in a blender. Let it brew at room temperature for at least four hours.

Tasty and aromatic, tender and juicy... we can go on and on! He is simply incomparable!

Lazy "Honey Cake" without rolling out the cakes - delicately aromatic

Lazy because it's very fast! This is the simplest recipe without rolling out the cakes. You will spend no more than 30 minutes preparing such a cake. Isn’t it great to bake a real delicious honey cake in such a short time? It comes out very soft and tender, you can smell the honey in it very well! A tea party with this dessert will be simply magical!

For the test we will need:

• flour - 300 g;
• sugar - 80 g;
• butter - 150 g;
• honey - 100 g;
• eggs - 2 pcs.;
• soda - 1 teaspoon;
• salt - a pinch.

For cream:

• sour cream 25% and above - 650 g;
• powdered sugar - 70 g;
• honey - 80 g.

Preparation:

1. Place honey, butter and sugar in a saucepan. We put it on the stove.

2. When the sugar dissolves and the butter melts, add soda to the mixture. Mix with a whisk for 10 seconds and turn off the stove.

3. Pour the resulting mass into another container and let it cool. Then add salt and beat in one egg at a time, mixing everything thoroughly with a whisk.

When the mixture cools, it will turn brown.

4. We begin to pour out the sifted flour in parts, kneading the dough. It should turn out quite thick and viscous. At the same time, turn on the stove to warm up.

4. Divide the dough by eye into 2 parts. We distribute the first part on a baking sheet, covering it with a silicone mat or parchment.

Place in the oven and bake at 180° until done. Everyone has different ovens, use your own guide. This will take about 5-7 minutes.

Cut the finished cake into 4 parts and trim the edges with a knife.

Bake the next cake in the same way.

5. Mix honey, powdered sugar and sour cream. Place some of the prepared cream on the dish in which the cake will be served.

This is done to prevent the cake from sliding on it.

6. Place the cake on top and grease it with cream. And thus we collect all the cakes, finishing by greasing the top and sides with cream. We grind the trimmings from the cakes with a blender or crumble them by hand and sprinkle them on our cake.

The most delicious honey cake in the world in a frying pan with sour cream and condensed milk

This is the fastest recipe. Firstly, the cakes are baked in a frying pan very quickly, and, secondly, the cream for this cake is also very simple - sour cream and boiled condensed milk. A great quick dessert for a homemade tea party!

We will need:

• flour - 3-4 cups;
• eggs - 2 pcs.;
• margarine - 125 g;
• sour cream - 300 g;
• boiled condensed milk - 7 tablespoons;
• honey - 3 tablespoons;
• sugar - 1 tablespoon;
• vinegar - 1 tablespoon;
• soda - 1 teaspoon.

Preparation:

1. Mix eggs, melted margarine, sugar, honey and soda, slaked with vinegar. Then add the flour and mix with a fork until it becomes difficult to stir. Then we start kneading with our hands.

The dough should look like soft plasticine.

2. Divide it into equal parts and roll it out with a rolling pin. Using a plate, cut out an even circle with a diameter no larger than your frying pan, pierce it with a toothpick or fork so that the dough does not swell during baking. We connect all the scraps with each other and make another cake out of them.

3. Sprinkle a well-heated frying pan with flour and place the first cake on it. Fry on both sides until golden brown with the lid closed.

About a minute is spent on each side.

And so we fry all the cakes.

4. For the cream, mix sour cream with condensed milk in a blender until smooth.

5. Grease the cakes with the prepared cream. Grind one cake into crumbs and sprinkle it on our cake. Leave to soak in the refrigerator for a couple of hours.

Here is a simple and very quick recipe for making honey cake!

Honey sponge cake with sour cream and walnuts

An amazing cake with the most delicate, velvety sponge cake. Thanks to impregnation and classic sour cream, the cakes become even more tender and soft. Walnuts and prunes make the taste unique and bright. And this filling goes perfectly with our cream. Try it!

For the honey sponge cake we will need:

• eggs - 7 pcs.;
• honey - 200 g;
• flour - 300 g;
• sugar - 170 g;
• soda - 1.5 teaspoons.

For cream:

• fat sour cream - 500 g;
• powdered sugar - 200 g.

For honey syrup:

• honey - 130 g;
• cold boiled water - 100 ml.

• pitted prunes - 250 g;
• walnuts - 100 g.

Preparation:

1. Mix honey with soda and place the contents in a saucepan on the stove. Without bringing to a boil, stir constantly. Heat until the mixture turns white. Then remove from the stove and leave to cool.

Honey and soda will react, and this is the color you should get.

2. Separate the whites from the yolks. Beat the whites until foam appears, then, without stopping beating, add sugar in portions.

3. Now add the yolks one at a time, also continuing to beat.

4. Introduce the honey base into the resulting whipped mass, which should already be warm by this time. Beat everything with a mixer for 10 minutes.

5. Turn on the oven at 180 degrees. And while it is heating up, sift the flour into the mixture and mix it with a spatula from bottom to top.

6. Cover the bottom of the mold with parchment paper and pour our dough into it. Bake for 30-40 minutes. Do not open the oven for the first 15 minutes. Check doneness with a toothpick.

When the sponge cake is ready, do not open the oven completely. Open the door slightly and let it cool with the oven.

7. Pour the prunes with hot boiled water for ten minutes. Then drain the water, blot the prunes with paper towels and finely chop them.

And finely chop the walnuts with a knife and heat them in a hot frying pan for just a little bit, just a couple of minutes.

8. Take the slightly cooled sponge cake out of the mold and let it cool completely. Then we cut off the top part from it; we won’t need it. Cut the rest into 4 layers.

9. Make syrup for soaking the cakes. To do this, mix honey with 100 ml of cold water.

And for the cream, beat sour cream with powdered sugar. It should turn out thick and airy.

10. Grease the bottom of the dish a little with cream and place the first cake layer on it. Soak it generously in honey syrup and then grease it with cream. Sprinkle with nuts and prunes, dividing them into three parts by eye.

Place the next cake layer on top and assemble the entire cake. We also first soak the top, last cake with syrup, and then grease it with cream. Let it soak in the refrigerator for 4 hours.

We decorate according to your taste and desire.

The simplest recipe for a delicious honey fluff cake

Why fluff? Yes, because the cake layers in this cake seem to be fluffy, loose and very soft. And the cream is special. Made from cottage cheese, which gives our dessert a delicate, milky aroma. And having decorated it with melted chocolate, we get a very elegant looking dessert, as if bought in a store. But the filling will give you away, because there are no such insanely delicious store-bought cakes!

For the test we will need:

• flour - 500 g;
• sugar - 200 g;
• honey - 150 g;
• butter - 100 g;
• eggs - 3 pcs.;
• soda - 1 teaspoon;
• salt - 1/3 teaspoon.

For cream:

• cottage cheese 9% - 600 g;
• boiled condensed milk - 300 g;
• sour cream from 25% fat - 100 g.

Preparation:

1. Beat eggs with sugar. Then pour melted butter and honey into them. Place everything in a steam bath for 15 minutes, constantly stirring the mixture.

At the end, add salt and soda, mix and remove the bowl from the bath.

2. Add flour to the hot mass and knead a viscous, stretchy dough. Cover it with cling film and put it in the refrigerator for 2 hours.

3. Take out and knead the dough already on the table, sprinkling the surface with flour. We divide it into three parts, each of which we roll into a rectangle 26 by 36 cm, placing parchment under the future cake, and rolling out the film on top, which we then remove. And we put the paper with the cake on a baking sheet. Bake at 170 degrees for about 10-12 minutes, after making punctures throughout the cake.

4. From each cake we cut out the pieces we need in size. In this case, 16 x 22 cm. We cut off the edges and put them aside.

5. Beat the cottage cheese together with sour cream in a blender, and then add boiled condensed milk and mix everything again.

Cottage cheese should not be dry!

6. Assemble the cake on a plate, greasing the cakes with cream. Spread the last layer of cake and sides with cream using a spatula. Sprinkle with crushed crumbs from the cake trimmings. Place in the refrigerator for 12 hours.

7. The present dessert can be decorated with melted chocolate. Very elegant and beautiful cake!

Quick honey cake with delicate cream and prunes without cake layers

Of course, there are layers in the cake, but they are baked in one whole layer, and then cut into 2 parts. The cream in this recipe is mousse, it hardens and makes the honey cake taste very delicate. Sour cream gives it a creamy milky hue, which goes very nicely with prunes. In my opinion, the recipe is quite simple and does not require much effort.

For the test we will need:

• eggs - 5 pcs;
• sugar - 1.5 cups;
• flour - 1.5 cups;
• honey - 1.5 tbsp. spoons;
• salt - a pinch.

For the mousse cream:

• sour cream - 800 g;
• sugar - 1.2 - 1.5 cups;
• honey - 2 tbsp. spoons;
• gelatin - 20 g;
• baking powder - 1.5 teaspoons.

• prunes;

Preparation:

1. Soak prunes in tea for 2 hours.

You can also add 5 tablespoons of cognac here.

2. Beat eggs with sugar until white fluffy foam. Then pour honey into it.

3. Mix flour with baking powder and combine it with beaten eggs.

4. Cover the bottom of the mold with parchment and pour our dough there. Bake at 180° until done, identifying it with a toothpick (about 30 minutes).

We take the sponge cake out of the mold and trim about 1 cm along the edge. And divide it into two cake layers.

5. Beat sugar, sour cream and honey with a mixer. Pour gelatin into 100-150 ml of water, let it swell and heat it on the stove or in the microwave until all the grains dissolve. Pour gelatin into sour cream mixture. Mix everything.

6. Take our form and cover it with parchment on all sides, greasing it with water. Place the first cake layer inside and fill it with half of the cream. Place prunes on top, squeezing out the liquid.

Cover everything with the second cake layer and pour in the second half of the cream. Place in the refrigerator overnight or at least for 2-3 hours.

An hour after pouring the cream, decorate the cake with chopped cake scraps. The dessert is ready, you can invite everyone to drink tea!

Baking homemade chocolate honey cake in the easiest way

"Spartak" is the name of the chocolate honey cake. This dessert looks very impressive and festive. Its loose, porous cakes are soaked in a cream based not just on sour cream, but also on cream. Can you imagine what delicious food awaits you?

We will need:

• flour - 450 g;
• eggs - 3 pcs.;
• butter - 75 g;
• honey - 100 g;
• soda - 15 g;
• lemon juice - 15 g;
• cocoa - 30 g;
• salt - 0.5 teaspoons.

For cream:

• sour cream 25% - 300 g;
• cream 35% - 150 g;
• powdered sugar - to taste.

Preparation:

1. Place a container with sugar, butter and honey in a water bath. Mix everything thoroughly until the sugar grains are completely dissolved.

Quench the soda with lemon juice, mix and add to the honey mixture. Stir until everything increases in volume and turns white.

2. Remove from the bath and add one egg at a time, stirring constantly.

Mix everything quickly to prevent the eggs from curdling in the hot mixture.

3. Mix the sifted flour with cocoa and salt.

Combine flour mixture with honey. Knead the dough until it becomes sticky.

4. Roll it out on parchment, sprinkling it with flour. Bake each cake at 180 degrees for 5 minutes.

While the cake is hot, cut it out using a knife and plate. And so we bake all the cakes.

5. Beat sour cream with powdered sugar and cream until the cream becomes thick and fluffy.

6. Grease the dish with a small amount of cream, place the cake layer and coat it generously with cream, place the next cake layer, and so on.

The cakes are very delicate, be careful not to damage them.

7. Decorate with chopped trimmings and let sit in the refrigerator for 4 hours.

The very delicate structure of the cake will definitely win the hearts of everyone who tastes it at least once!

Video on how to easily prepare a large, soaked honey cake with custard

A juicy custard cake will decorate your holiday table, and not only as a decoration, but also as its central part. After all, it will be very difficult not to notice this handsome man! Its delicate taste will remain in your memory for a long time.

"Ryzhik" with butter cream (based on condensed milk with butter)

We will need:

• sugar - 1 glass;
• flour - 2.5 cups;
• butter - 100 g;
• honey - 2 tbsp. spoons;
• eggs - 2 pcs.;
• soda - 1 teaspoon.

For cream:

• butter - 250 g;
• condensed milk - 1 can.

Preparation:

1. Melt sugar, honey and butter in a water bath.

In a separate container, lightly beat 2 eggs with a fork and pour them into the honey mixture only after the butter has completely melted.

2. After the grains of sugar have dissolved, add quicklime soda into the mixture. Stir and wait for it to react with honey. When the foaming process is over, remove our honey dough base from the heat.

3. We begin to add the sifted flour, kneading the dough. When it becomes difficult to stir in the bowl, start kneading on the table, sprinkling it with flour. Wrap it in film and put it in the refrigerator for an hour.

The dough should be soft and slightly sticky to your hands.

4. Take it out of the refrigerator and divide it into eight parts. Roll each into a thin layer on parchment, cut out a round cake of the required diameter from it and bake it together with the scraps in a preheated oven for about 5 minutes at 180 degrees. This is how we bake all the cakes.

The dough is sticky, so you can roll it out through film or dust it with flour.

5. Take butter at room temperature and beat it thoroughly with a mixer.

Add condensed milk little by little. It should also be at room temperature.

6. Assemble the cakes, coating them with cream. Knead the scraps into crumbs and sprinkle them on our cake. We leave it for 2 hours just on the table, and then put it in the refrigerator overnight.

This is such a wonderful “Ryzhik”!

The best honey cake in a slow cooker at home

If you have never tried baking in a slow cooker, then you are missing out! This kitchen essential makes incredible desserts that you will absolutely love. The cake turns out quite tall due to its bowl shape.

For the test we will need:

• eggs - 5 pcs.;
• flour - 280 g;
• baking powder - 1 pack;
• coffee - 2 teaspoons;
• boiling water - 150 ml;
• honey - 5 tablespoons;
• vegetable oil - 90 ml.

For cream:

• boiled condensed milk - 1 can;
• condensed milk - 140 ml.

For impregnation:

• coffee - 1 teaspoon;
• sugar - 1 teaspoon.

And also: walnuts - 120 g.

Preparation:

1. Dissolve 2 teaspoons of coffee in boiling water and leave it until it cools completely.

2. Break the eggs, separating the whites from the yolks. Beat the whites first at low speed, gradually increasing it. When the mass becomes white, but not yet very dense, we begin to introduce sugar in several stages. We send two thirds of the total amount of sugar here, leaving the rest for the yolks.

The mass should become thick and dense.

3. Now beat the yolks with the remaining sugar until the mass is homogeneous and increased in volume.

4. Add vegetable oil, honey and coffee, which has cooled by this time, to the beaten yolks. Beat everything well.

5. Gradually stir the flour and baking powder into the coffee-yolk mixture.

Now we add our proteins into the dough in parts.

6. Grease the multicooker bowl with butter and pour the dough into it. Set the “Baking” mode and the time to 1 hour 30 minutes. Close the lid. After cooking is finished, turn off the multicooker, open the lid and leave to cool for 10 minutes.

7. Remove the biscuit from the bowl using a steamer container. We wait until it cools down completely.

8. For the cream, mix boiled condensed milk with regular condensed milk.

9. Cut the biscuit into 4 layers. This can be easily done using thread. First we make cuts on the sides, and then we pull the thread through them and we get an even, beautiful cake.

In half a glass of boiling water, dilute a teaspoon of coffee and a teaspoon of sugar and soak each of the cakes with this mixture.

Grease with cream and sprinkle with finely chopped nuts. Place the next cake layer and assemble the cake completely. Decorate with nuts and melted chocolate.

A wonderful honey dessert for tea will delight you and your loved ones!

Friends, I really hope that baking desserts brings you as much pleasure and satisfaction as it does me. Pamper your loved ones with sweets not only on holidays, but also on ordinary days. After all, homemade cakes are much tastier than store-bought sweets!

Bon appetit!

Honey cake- one of the most favorite cakes that many people with a sweet tooth adore. There are many recipes for this popular delicacy, and many of our compatriots have a favorite honey cake recipe in their treasured notebooks, inherited from their mother or grandmother. In addition, each housewife has her own secrets for preparing this fragrant and beloved honey pastry.

The cakes for the classic honey cake are prepared from flour, sugar, butter, honey and eggs, the dough is brewed in a water bath. And the cream can be prepared with butter, condensed milk, sour cream or custard. Honey cake made with butter and condensed milk can be additionally soaked in sugar syrup (bring equal amounts of water and sugar to a boil and cool to room temperature, you can add a little cognac, liqueur or flavoring to the syrup). A very interesting, rich taste is obtained if you add finely chopped prunes and walnuts to the layer between the cakes.

Thanks to the detailed description, step-by-step photos and video recipe, you can easily prepare Honey Cake at home

Ingredients