Today in our menu is a honey cake, adored by many, a classic recipe with a photo, step by step, with detailed explanations how to bake a delicious honey cake at home sour cream.

Medovik is a nostalgia for my childhood, which took place in a small village with small shops. They, of course, had a basic set of products, but the choice of cakes was very small, and often there was no choice at all. And all the inhabitants of the village constantly baked cakes on holidays, whether New Year or birthday. Medovik was a very frequent guest on the tables. My mom baked it regularly. As I remember now: the aroma throughout the house, huge baking sheets with golden cakes, and my brother and I, running to the kitchen to pinch off a piece of the cake. Then it seemed to me that there is nothing difficult in baking a cake. Now, for me, making a cake is a small feat, given the choice in today's stores. But still, not a single store cake will convey the taste of Medovik, the same one from childhood. Therefore, sometimes I arrange a holiday for myself and my family, and pamper everyone with a homemade honey cake.

For honey cakes:

• Flour - 550 grams
• Sugar - 1 stack.
• Eggs - 3 pcs.
• Butter - 50 gr.
• Honey - 4 tablespoons with a slide (150 gr.)
• Soda -1 tsp
• Parchment for baking cakes on a baking sheet
• For sour cream:
• Sour cream 20% - 400 gr.
• Sugar - 1 stack.

How to make a classic honey cake with step by step photos:

So, I prepare and measure all the products. I will cook the dough for the honey cake in a water bath, so I will need two pans. One is bigger, the other is smaller. You will also need a small pot lid to cut out the cake layers.

I put water in a large saucepan to heat for a water bath. Then, in a deep bowl, beat the eggs with sugar into a lush foam (7 minutes).

Sugar should be completely dissolved.

I add honey, butter and soda to beaten eggs. Don't put out the soda! I put the pan with the egg-honey mass in a water bath. You need to make sure that there is enough water in the lower pan so that it barely touches the bottom of the upper pan. This is necessary so that when boiling water does not splash over the edge.

I make the fire medium, the water should boil moderately. I will cook honey dough for about 15-20 minutes. You need to constantly stir the mass.

First, the mass will increase in size, about 2 times (keep this in mind when choosing a pan!). After about 10 minutes, you will notice how the color will begin to change. Brown veins will begin to appear. The mass will begin to acquire a caramel-beige color.

After 20 minutes, remove the pan from the heat and add 1 cup of flour, mix quickly.

I put it in a bath, on medium heat for another couple of minutes, stirring with a spoon, lightly brew the dough.

Remove the pan from the heat again and gradually add the remaining flour. Knead with a spoon in a saucepan until the dough becomes very tight. Then I spread it directly on the table and add the rest of the flour. I continue to knead the dough with my hands.

The dough should be soft, plastic, not too steep. I roll it into a long sausage. I make cuts to divide the dough into 8 equal pieces.

I cut the dough into 8 parts and roll each into a small ball.

Then I carefully roll each ball into a thin layer. I press the lid on top so that the borders of the round cake appear.

After that, carefully lift the rolled out layer of dough and transfer it to a baking sheet covered with parchment.

I bake the cake at a temperature of 180 degrees for about 3-4 minutes. The cake bakes very quickly. Small bubbles may appear on top, it's okay, they will then settle. I take out the finished cake from the oven, let it cool for literally 1 minute. I carefully remove it from the baking sheet and cut it in a circle that we made with the lid of the pan. Korzh is ready. Then I send the second cake to the oven, the third, etc.

Important point! The cakes are soft only when hot, when they cool, they become hard. This is normal and this is how it should be! Therefore, you need to cut the cakes immediately. I put the scraps in a blender bowl and grind into crumbs. This is a sprinkle of aphids cake.

I'm starting to collect honey cake. I take a flat dish. I pour a little sour cream in the middle and lay the first cake.

Top with plenty of sour cream. I leave it for a while so that the cream is absorbed and lubricate it again. So gradually I lay all the cakes. In general, you can not wait until the cream is absorbed, but simply smear and lay all the cakes. But if you show a little patience, then the cakes will soak much better and the cake will simply melt in your mouth.

The last cake is also poured with cream. I grease the sides of the cake with cream. Then I generously sprinkle the cake with crumbs from the cakes.

I put the finished cake in the refrigerator and leave it for 6-7 hours to soak well. If you start eating the cake right away, it will seem dry to you. Therefore, I advise you to let him stand!

I'm sure everyone will appreciate your efforts! Enjoy your tea drinking with such a beautiful and fragrant honey cake!

A few general tips for making honey cake classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and eggs, respectively, of a smaller size, then take 4 pcs.

Secondly, the taste of cakes is very dependent on honey: the darker the honey, the richer the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take honey liquid or thick (I have the last option).

Let's start cooking our Medovik (classic recipe).

In a bowl, lightly beat the eggs with a whisk.

In a small saucepan with a thick bottom, I combine 200 g of sugar, honey and half the butter. I let the honey melt over medium heat, stirring. Pour the eggs to the honey-oil mass and stir until the sugar and butter dissolve. I cook 5-7 minutes.

I add soda and leave for a minute on fire. Everything should double in volume. I take it off the fire.

Pour the mass from the pan into a large bowl and gradually pour in the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel so that it does not wind up while the oven is heating up (temperature 200 ° C).

I roll out a thin layer from each kolobok, prick with a fork and send it to the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on paper, and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.

Now you can take up the preparation of the cream.

In the classic Medovik there is sour cream, but I suggest making two delicious creams at once: with condensed milk and sour cream.

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of sour cream, the more juicy the cake will turn out.
For sour cream, beat sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.

For the second cream, you need exactly condensed milk without unnecessary additives. No condensed milk or condensed milk product with vegetable fats will do.

I beat the remaining softened butter with condensed milk into a homogeneous cream.

Cake "Honey cake" has gained popularity and gained many fans a long time ago. And all because this classic honey cake you can easily cook at home, but it will turn out to be no less tasty than that of professional confectioners.

The recipe for honey cake - or honey cake - is simple. The whole secret of its deliciousness lies in the proper baking of cakes. The main ingredient in any recipe is honey. It is best if you use liquid, then the dough will turn out to be the right consistency. Thick or candied honey must first be melted using a water bath. Then he will not lose his useful properties.

As for creams. You will find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed end result, I advise you to take sour cream with a high percentage of fat content. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic recipe with custard

The history of honey cake with custard soaking goes back to tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was outbid and honey cake began to be baked all over Europe. Foreign confectioners made adjustments to the recipe, but it was the honey cake recipe with custard rightfully considered a classic.

Ingredients:

• flour - 2.5 cups;
• eggs - 2 pieces;
• granulated sugar - 1 cup;
• butter - 80 gr;
• liquid honey - 3 tbsp;
• soda - tsp

For cream:

• eggs - 3 pieces;
• granulated sugar - 1 cup;
• milk - 3 cups;
• butter - 20 gr;
• vanillin - a pinch.

Cooking:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not seize and turn into scrambled eggs.

Pour a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter into the mixture and stir everything again. After the butter has melted, add soda - two teaspoons without a slide. Literally immediately, bubbles will appear on the surface of the dough - this is what soda has earned.

Wait until the dough is completely foamy and pour half a glass of flour into it. Stir with a whisk so that there are no lumps. And then gradually add the rest of the flour, kneading the dough. At this stage, it is more convenient to use a spoon. Then the dough will not burn.

Do not forget that the saucepan is constantly heated!

While it is cooling, you can start preparing the cream. Pour milk into a saucepan and add sugar. Stir to dissolve and bring the milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

Back to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be immediately removed from the heat. Then we put butter (20 grams) and a little vanillin into the creamy mass.

We let it cool down, but for now let's do the dough. It has already cooled well, has become quite dense and comfortable for further work. Add some flour.

Be careful not to overdo it: the dough should remain soft and airy.

We roll it in the form of a field.

Now we cut into 5 parts, from which we will roll out the cakes. Drawing on baking paper big circle- in my case, the diameter is 25 cm, I used a glass lid from the pan - put the dough in the center. And now we will roll it out directly on paper, focusing on the borders of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise a little and be completely baked. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them in a pile on top of each other. Lay the shape you used to draw the circle on top and cut off the protruding edges with a knife. They should become relatively even, and the dough scraps can be used to decorate the cake.

We coat each cake with a cooled cream, laying them in a pile - one on top of the other. Then brush the top and sides of the cake.

Grind the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake for 6 hours in the refrigerator for complete impregnation. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake as you wish. In my case, coconut flakes were also used. That's it, our honey cake with custard prepared according to the classic recipe is ready!

Classic honey cake with sour cream: step by step recipe with photo

Medovik is baking-holiday! Especially if the cake was baked by you with your own hands, and not bought at the nearest confectionery department. The dessert will be to the taste of the kids - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

• flour -400 gr;
• eggs - 2 pieces;
• granulated sugar - 220 gr;
• butter - 100 gr;
• liquid honey - 2 tbsp;
• soda - tsp

Sour Cream:

• 250 gr soft butter
• 200 gr powdered sugar
• 300 gr sour cream

Cream ice cream:

• 400 ml milk
• 180 gr sugar
• 1 large egg
• 200 ml whipping cream
• 100 gr butter
• 3 heaping tbsp cornstarch

Cooking:

In a saucepan with high sides, beat the eggs, put a pinch of salt from them and add granulated sugar. Mix the components until smooth with a mixer. The mixture should turn white and become quite thick.

Add butter and honey to the egg-sugar mixture.

Place the saucepan on low heat and bring the mixture to a boil, stirring constantly.

But she must not boil! Otherwise, the eggs may curl.

Take the saucepan off the heat and add baking soda. We begin to actively mix the composition. You will see how it starts to bubble and increase in volume. Soda gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it will be difficult to interfere with it, the dough can be laid out on the work surface and the kneading can be continued.

Using more flour than in the recipe is highly undesirable. Warm dough always feels sticky, but after it sits in the refrigerator and cools, it will acquire the right consistency. It will become denser.

Sprinkle the rest of the flour on the work surface and put all the dough on it.

We continue the kneading. You should have a fairly soft dough. There is no need to hammer it with flour, because it will acquire the consistency we need by lying in the refrigerator. The dough will gain the desired density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the selected number of cakes. Sprinkle the plate on which you will put the koloboks with flour. To keep the dough from sticking.

We roll the pieces in the form of koloboks, put them on a plate and cover with cling film. Put it in the refrigerator for the next hour. During this time, the dough will cool down and work with it will be very convenient.

Dust the work surface with flour and roll out the koloboks into thin cakes, after laying the baking paper. Then, using a ring, cut even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the rest of the dough - let them bake too. Before putting the dough in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out thin.

Bake cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this test is good because the cakes baked and packed in cling film can be stored in a cool, dry place for about 2 weeks. And use during this period as needed.

Sour cream for impregnating homemade honey cake

Now let's prepare the cream. I offer you two options. The first sour cream. It will require a pack of butter and a glass of powdered sugar. In order for the cream to turn out, the butter must be very soft. I recommend taking it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down until smooth and we get such a thick enough sour cream.

Cream ice cream or "Diplomat"

We combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour the milk into a saucepan and bring to a boil. Then, in a thin stream, pour it into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to a thickening. Put the butter into the hot base and stir until it dissolves. Then pour it into a glass or any other container and cover with cling film to the touch. Put in the refrigerator until completely cooled.

When the cream has cooled, start whipping the cream. So that they beat well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both compositions - whipped cream and chilled custard base - and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, he has a pronounced creamy taste.

Evenly distribute the selected cream over the cakes. Do not forget to leave a little for coating the side surfaces.

Now you can start assembling the cakes. Place the first one on a serving dish and coat the top of it. We lay the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part.

The rest of the baked dough should be crumbled into crumbs, but not too finely. Then it is sprinkled on the cake from all sides.

All is ready. Cut the cake into portioned pieces and invite the household to tea.

Delicious honey cake "Lady's whim" in chocolate icing

If you want something sweet, then you can treat yourself to another version of a delicious honey cake with the beautiful name "Lady's whim". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The cake is tender, not sugary and not greasy. And if you love chocolate, then you will definitely like the cake.

Ingredients (for dough):

• eggs - 2 pieces;
• honey - 2 tablespoons;
• butter - 2 tablespoons;
• cocoa powder - 3 tablespoons;
• granulated sugar - a glass;
• soda - 1 tsp quenched with vinegar;
• flour - 400 ... 450 grams.

Ingredients (for cream):

• milk - 500 ml;
• granulated sugar - a glass;
• eggs - 2 pieces;
• flour - 2 tablespoons;
• vanilla sugar - a bag.

Ingredients (for frosting):

• dark chocolate - 50 grams;
• butter - 10 grams.

Cooking:

In one bowl, combine the egg, honey, softened butter and granulated sugar. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heat, add the quenched soda and cocoa. Stir the mixture and gradually introduce flour into it, kneading a soft elastic dough.

It will turn out a little sticky because it includes sugar and honey. To make it easier to work with him, grease your hands with sunflower oil.

Divide the dough into 10 parts - these will be cakes. This is the optimal number for this amount of ingredients. The cakes will be the perfect thickness.

We tear off a sheet of baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it with a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, we prick the dough so that it does not rise too much during baking. And cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from parchment both hot and cooled. They easily move away from the surface of the parchment.

Now we are preparing the cream. We put sugar in a saucepan, drive in eggs and grind the ingredients until white. Then add flour and mix well. Pour cold milk, stir again and put on the stove. Bring to a boil over medium heat, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is smeared with cream and sprinkled with pieces of walnuts on top.

To soak the cake quickly, use hot cream. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer with chocolate icing. To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

Once the cake has cooled, place it in the refrigerator to harden the chocolate.

Dedicated to chocolate lovers! Happy tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Take my word for it - or rather, bake it and try it - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

• flour - 260 grams;
• sugar - 100 grams;
• egg - 1 pc.;
• butter - 50 grams;
• honey - 50 grams;
• soda - 1 tsp;
• vanilla sugar - 1 tsp

• oil - 250 grams;
• boiled condensed milk - 400 grams;
• lemon peel.

Cooking:

Rub one egg with granulated sugar until light in color. If you don't have a mixer, you can use a whisk.

Melt 50 grams of butter in a deep saucepan over low heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will immediately begin to bubble.

After you put in the baking soda, the mixture will almost double in size. Continue heating the mixture with constant stirring. It should be a nice caramel color. After that, the saucepan must be removed from the heat and cool the mixture by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then spread on the work surface and bring to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under cling film so that it does not wind, for 1 hour in a warm place.

Then roll it into a log and divide it into five to six parts. Roll each into a thin but not too thick layer and cut out circles using a large plate or glass pot lid.

It is very convenient to roll out and bake cakes directly on baking paper. They are well removed from it both hot and already cooled down.

For the cream, beat the melted butter with a mixer until a good density. Put boiled condensed milk and zest (yellow part) from one lemon into it.

Mix the ingredients with a mixer until smooth. Everything, the cream is ready. Now we coat each cake, stacking them on top of each other.

Sprinkle the sides and top with chopped walnuts and put the dessert in the refrigerator to soak overnight. Here is a miracle for you.

I hope my selection of homemade honey cakes is useful to you. And one of the recipes will become your favorite.

Happy tea!

Baking confectionery has long been popular among many housewives.

And although now there is a large selection of cakes in cookeries and shops, homemade cakes, no doubt, remain tastier.

In addition, the preparation of confectionery products from dough is also a creative process, where each housewife makes the most of not only her skills and products, but also her imagination, artistic taste, the ability to think of something original, even if the choice of products in the kitchen is small.

Today we invite you to expand your horizons among the recipes for making honey cake at home.

Cake "Honey cake" is a great solution for meeting long-awaited guests, just to surprise old friends or come up with a treat for festive table.

Honey cake recipe at home - the basic principles of cooking

The main ingredients for making honey cake at home are honey, flour, sugar and eggs. To make the dough fit, add baking soda slaked with acetic acid or lemon juice.

First, the eggs are mixed with honey, according to some recipes with sugar, butter. This mixture is heated on a gas or water bath. Then add flour and knead the dough. It should get thick. It is divided into several parts and the cakes are rolled out.

Creams for honey cake can be prepared in different ways - custard, creamy, sour cream. It all depends on the type of recipe and your taste. Try, experiment, surprise!

Honey cake recipe at home with custard

Ingredients:

For test:

Table eggs - 2;

Thirty grams of honey;

A glass of sugar (sand);

One and a half l. sunflower oil;

Soda (repaid with lemon juice);

Flour (four glasses).

For cream:

Half a liter of milk;

A pack of butter;

Two tables. l. flour (wheat);

Sugar - one glass.

Cooking method:

Let's prepare the dough first. Break two eggs into a deep bowl, lightly mix them with a fork. Then pour a glass of sugar and put a spoonful of honey.

Pour baking soda into a teaspoon and quench it with lemon juice. Add to egg-sugar mixture. Then sunflower oil is poured into it. Everything is mixed, poured into a heat-resistant dish and heated on a weak gas. It is necessary to stir all the time so as not to brew proteins and yolks.

When the mixture becomes homogeneous and warms up, it is removed from the heat and gradually pour in one glass of flour. Knead the dough and roll it into a large tourniquet. Then it is divided into eight equal parts and forms cakes up to five millimeters thick. It is important to roll out the dough while it is warm.

After that, cakes are baked alternately. Cooking time for each cake is no more than five minutes. While they are still hot, they can be trimmed. The rest of the dough is suitable for sprinkling the cake.

After the cakes have cooled, they are smeared with custard. The scraps of dough are crushed and sprinkled over the top of the cake. Cover with cellophane or a large plastic lid on top and leave to soak in the refrigerator.

Cream preparation:

Pour one glass of milk into the pan, pour two tablespoons of flour and beat with a blender until smooth.

Then put on a slow fire and bring to a boil. Slowly pour sugar and stir all the time, otherwise it may burn. After the sugar dissolves, more milk and flour are added. The cream gradually brews and thickens.

After that, put a pack of butter and mix well. When the cream becomes thick, remove from heat and put in the refrigerator until cool.

Homemade honey cake recipe from Winnie the Pooh

Ingredients:

Oil - 50 grams;

A glass of granulated sugar;

2.5 tables. l. honey;

Chicken eggs - 2;

Baking soda - two teaspoons l.;

Flour - three glasses.

For cream:

Half a glass of milk;

Half a glass of sour cream;

One and a half teas. l. gelatin;

Egg yolks - 2;

Sugar - four tables. l.;

Honey - one table. l.;

Berries - for decoration;

Chocolate.

Cooking method:

Melt butter, sugar, honey, eggs and slaked baking soda in an enamel saucepan. Stirring, bring to a boil, but do not boil. A thick foam should form. The volume will triple. The prepared mass is poured into another bowl and flour is added. Knead the dough and divide it into several parts. Then roll out and bake each layer of dough separately. Get a few cakes.

To prepare the cream, gelatin is soaked in a small amount of warm boiled water. The yolks are rubbed with sugar, poured into a saucepan with milk and heated. Add diluted gelatin, mix well. This mixture is cooled and left to thicken. Honey and sour cream are poured into a thick mass. Cakes are smeared with cream. Decorate with berries and chocolate chips.

Honey cake recipe at home "Beehive"

Ingredients:

Four table. l. honey;

Chicken eggs C1 - 3;

Flour - four glasses;

Sugar - two glasses;

One tea. l. baking soda;

Sour cream - eight hundred grams.

Cooking method:

Eggs are broken into a deep bowl, soda is added and beaten.

In an enamel pan, sugar and honey are mixed. They put on weak gas. While stirring, wait until the sugar dissolves and bring to a boil.

When the mass begins to boil, add beaten eggs with soda and continue to heat. After the formation of foam - removed from the stove.

Then wheat flour is gradually added to the mixture. Knead a tight dough. Divide it into ten equal pieces and roll into round layers.

Roll out quickly while the dough is still warm and elastic. Otherwise, it will harden and will not roll out as it should.

Cakes are individually baked in the oven, each - no more than five minutes. Leave to cool.

Meanwhile, prepare the cream. Pour sugar into a bowl, add sour cream and beat with a blender / mixer until a fluffy foam is formed.

Each cake is smeared with cream and stacked on top of each other. We also coat the sides with cream with the addition of crumbs left over from the scraps of cakes.

You can also sprinkle small crumbs on the top of the cake. Grated chocolate or pieces of fruit are also suitable. The cake is cooled in the refrigerator for at least five hours and served with tea.

Honey cake recipe at home "Quick"

Ingredients:

Chicken eggs - 6;

Sugar - one glass;

Honey - one table. l.;

Half tea. l. baking soda;

Flour - 2.5 cups;

Butter - one hundred grams.

For cream:

Sour cream - half a kilogram;

Sugar - a glass;

Grated chocolate or fruit to decorate the cake.

Cooking method:

Eggs are broken into a bowl and beaten with sugar. Add honey, baking soda, slaked with vinegar, softened butter, flour. Knead the dough. It should turn out like thick sour cream.

Put oiled parchment paper in a baking dish and spread the dough. Bake for thirty minutes optimum temperature(180 degrees).

For cream, beat sour cream with sugar. The cooled cake is covered with cream and decorated with grated chocolate or fruit. Enjoy your meal!

Honey cake recipe with nuts at home

Ingredients:

Chicken eggs C2 - 3;

Sugar - a glass;

Three table. l. honey;

Half a pack of butter;

Food slaked soda - two teas. l;

Sugar and sour cream - for cream;

Flour (high grade, wheat).

Cooking method:

Eggs are broken into a ladle, beaten with sugar, honey is added. Add softened butter and slaked baking soda.

Heat the mixture in a water bath for ten minutes. It is important to stir all the time. Then the mass is allowed to cool slightly, add flour and knead a thick dough. It is divided into ten to twelve equal balls and the cakes are rolled out. In turn, bake in the oven for four to five minutes each.

Meanwhile, prepare the cream. Chilled sour cream is mixed with sugar and whipped with a mixer / blender. No need to overdo it so as not to get oil, instead of cream.

The cooled cakes are smeared with cream and stacked on top of each other. Between each layer, crushed walnuts or peanuts are poured. The side of the cake is also smeared with cream, which can be mixed with nut crumbs. It is cooled in the refrigerator and the soaked cake is served to guests for tea.

Recipe for honey cake with condensed milk at home

Ingredients:

Dough:

A pack of margarine;

Honey - two tables. l.;

Table eggs (C1) - 2;

Flour (wheat) - three glasses;

Baking soda - two teaspoons l.

Cream:

Butter (one pack).

Glaze:

Sugar sand (one hundred grams);

Half a glass of boiled water;

Three table. l. cocoa;

Butter (0.25 packs).

Cooking method:

Melted margarine is mixed with honey and heated in steam. Then add sugar and add soda. Warm up until a homogeneous foam is obtained.

Remove from the water bath, add beaten eggs and pour flour. Knead the dough thoroughly and immediately divide it into four or five parts.

Roll out the cakes with a rolling pin and bake one at a time. While the cakes are cooling, prepare the cream. Butter is heated in steam and mixed with condensed milk. Cream is ready!

To get the glaze, granulated sugar is poured into the water, cocoa is added and put on gas. Warm up ten to fifteen minutes. At the end of cooking glaze, add more oil.

The cooled cakes are well smeared with condensed cream, the cake is poured with cocoa icing on top. Cool the cake in the refrigerator, let it soak.

Honey cake recipe at home "Bee"

Ingredients:

Dough:

Half a kilogram of flour;

C2 chicken eggs - 2;

Sugar - two hundred grams;

Three table. l. honey;

Two teas. l. baking soda.

Cream:

Half a kilogram of sour cream;

Cream - a glass;

Condensed milk (one can);

Two tables. l. honey;

One pack of gelatin.

Cooking method:

Eggs are broken into a bowl, sugar, butter, honey, slaked soda are added. The mixture is heated on steam until doubled in volume.

Remove from steam, add flour and gradually mix into a dense dough. Let it sit for twenty to thirty minutes. Then the dough is divided into balls and the cakes are rolled out with a rolling pin.

Each cake is baked no more than five minutes.

Meanwhile, prepare the cream. To do this, condensed milk is mixed with sour cream, cream is poured in, honey is added and whipped with a mixer. Lubricate the cooled cakes.

You can also make icing or, in other words, “honeycombs”.

Gelatin is diluted with cold cream and allowed to stand. Then heated until a homogeneous mass is obtained. After cooling, mix with cream. Spread the sides and top of the cake with this mixture. Cellophane with bubbles is applied to the top cake to make “honeycombs”. The original "Bee" cake is ready! The top can also be decorated with small bees. They can be made from walnuts.

Honey cake recipe at home - tricks and tips

When kneading the dough, milk or water is poured into the flour little by little, in a thin stream and stirred with a wooden spatula - the dough will be without lumps.

If the finished cake sticks to the baking sheet, hold it over the steam.

If the cake does not come out of the mold, wrap it for a few minutes in a wet towel or place it in a saucepan filled with cold water.

The cake will not burn if coarse salt is poured onto the form under the dough. When you bake the cake on a baking sheet, put another baking sheet under it.

If the cake in the oven starts to burn from one corner, place a bowl of water under the baking sheet in that corner.

Soda and vanilla in the dough is better not to sprinkle than to sprinkle, otherwise the cake will turn out tasteless.

2 days ago Sweet clover honey with perga 7% 1kg.-830₽ Natural honey from Siberia from @24medok.ru It is considered high-grade honey. Sweet clover honey is loved all over the world. It has a delicate floral aroma. High palatability. Sweet clover honey helps with all pulmonary, acute respiratory diseases. Obtained from body frames. With the addition of bee perga. Perga is a natural biostimulator. Under the action of bee bread, the blood supply to the lower body and peripheral organs improves, so it is used to increase potency, treat male infertility, and prostate adenoma. Benefits based on the color of honey. Sweet clover honey is light yellow in color. Refers to light varieties of honey. Recommended for cardiovascular diseases, diseases of the gastrointestinal tract, diseases of the respiratory system. Suitable for eye drops. Benefits based on the medicinal properties of the plant

1 week ago Spring is coming. There is very little left, which means soon the bees will leave their Winter Palace and start searching for food. The coltsfoot is one of the first spring honey plants in Siberia, providing bees with pollen and nectar. Grows in large numbers along coastal cliffs. It blooms very early - in early or mid-April and blooms for 15-20 days. Tussilago (mother) farfara (stepmother) L..

2 weeks ago "It flowed down the mustache, but it didn't get into the mouth." That's what they said about honey beer in fairy tales. This drink is very insidious. It is drunk easily, naturally, but the fortress in it is quite large. One liter is enough to understand what kind of drink it is. You can buy light mead in our store. Now there is honey three types. All with the addition of hop cones. Differs: 1) classical (honey + hops). 2) Bird cherry. 3) With garden berries (cloudier than others, due to the berry pulp). Everyone's strength is the same. Not less than 6-7%. Although 1 liter gives the effect of 0.5 liters of vodka. But as they say, it "beats" the muscular skeleton. The head stays sane. The cost of 1 liter of pleasure is only 250 rubles. For

3 weeks ago This is how we had Donnikovy honey in 2014. No pollen analysis was done for honey from the first pumping, but the subsequent honey contained at least 80% of sweet clover pollen, but it already differed greatly in taste and color. Therefore, this honey probably contained at least 90% of pollen from sweet clover. In order to call sweet clover honey, honey must contain at least 45% sweet clover pollen. honey

3 weeks ago A new batch of Apitonus - Drone homogenate, 2% + perga, 28%, + propolis, 1% + sweet clover honey, 69%. All the benefits for your heart in one spoon. Delicious and most importantly, healthy. There are no contraindications and side effects. Available in our stores in Krasnoyarsk: - Lenin street, 153. - Novosibirsk street, 5. - Paris Kommuny street, 9. Tel. 2803800 #apitonus #honey #medprodam #medical Siberia #Krasnoyarsk #healthy #heart #pp #ecomarket #health #siberia

Recipes for various honey cakes. Pamper yourself and your loved ones. More than 20 baking recipes with honey. Honey dough is prepared according to several basic recipes, as a result of which cakes are baked either from completely liquid dough or from tough dough. In both cases, the cakes are baked until they start to smell of slightly burnt honey. The number of cakes in the cake will depend only on your desire. However, in any case, it is better to prepare the honey cake in advance, put it in the refrigerator so that the cakes have time to soak in the cream, and the cake itself is infused and becomes even more fragrant.




Cake "Bear"

2 eggs, 1 cup sugar, 1/2 cup honey, 3/4 cup flour, 1 teaspoon baking soda.

Grind the eggs with sugar and honey, add quenched soda, wheat flour and knead the dough of a thick consistency. Leave it for 10-12 hours to ripen. Then the dough is divided into 5-6 parts, each is rolled out, adding flour, into cakes. Bake them for 5 minutes. at 180-200°C. After that, the cakes are cooled and smeared with cream. The surface of the cake is covered with icing. After 5-6 hours the cake is ready.

Cream: 600 g sour cream, 1 cup sugar, 300 g nuts, 1 g vanillin. Mix sour cream with sugar and vanilla. Then beat until fluffy and add nuts.

Glaze: 3/4 cup sugar, 1 tablespoon cocoa. 1/2 glass of water.

Cake "Anechka"

2.5 cups flour, 100 g butter, 100 g honey, an egg, a glass of sugar, 1-2 tablespoons of sour cream, 20 pcs. crushed walnuts.

Bake three juices, spread with sour cream, top with icing, as in the recipe above.

Cake "Ryzhik"

Grind 2 eggs, 1 glass of sugar, 2 tablespoons of honey, 2 teaspoons of soda, quench with vinegar, grate 100 g of margarine.

Mix everything and heat on the stove. Then add 3 cups of flour, knead the dough, divide into 7-8 parts and bake the cakes.

Cream: 1) Beat 3 egg yolks and 1 glass of sugar. Add 1 tablespoon flour, 1 tablespoon milk. Mix everything and heat, do not bring to a boil.

2) 3 proteins and 1 glass of sugar beat. Mix 1) and 2) and coat the cakes.

Cake "Austrian"

1 egg and 2 tablespoons of sugar, 3 tablespoons of butter, 1 teaspoon of soda (repay), 2 tablespoons of honey.

Mix everything, put in a pot of boiling water and mix until smooth. Remove from the bath and add 1 cup of flour and mold into 8 balls. Roll warm, sprinkle with flour when rolling out. Bake cakes, smear with cream.

Cream: 200 g butter and 100 g condensed milk.

Cake "Poppy-2"

200 g of poppy seeds, 8 eggs, 250 g of powdered sugar, 50 g of grated rolls, 50-250 g of ground nuts (hazelnuts or walnuts), 1-3 tablespoons of honey.

Rinse the poppy seeds, wash and clean from impurities, pour boiling water so that the water covers the poppy seeds by 2 cm, cook for about 30 minutes. over low heat, stirring. Pass the evaporated, cooled poppy seeds through a meat grinder twice, try to see if grains are felt under the tongue, then rub the poppy seeds with a wooden pestle in the makitra, adding melted honey, ground crackers and small nuts. Wash the eggs, break them, pour them into a bowl over the steam and add sugar, whisking with a hand whisk or mixer, adjusting the fire so that the mass does not harden on the walls of the bowl, but a fluffy, thick mass is obtained. When the mass is ready, take 1 cup of cream from it, add poppy seeds to the rest of the mass, stirring carefully, but carefully, you can add vanillin. Lubricate the form on the cake with oil, sprinkle with ground breadcrumbs and transfer the poppy mass into it. The oven is first 5 minutes, at T=230°C, and then decreasing to 180-200°C and oven for another 35 minutes.

Check with a thin stick. We cut the cooled cake and grease it with sour jam, and then with cream.

Cream: A mug of eggnog, 1 tablespoon of coffee, 250 g of oil, 100 g of vodka.

Cake "Ideal"

60 g butter, 1 cup sugar, 3 eggs, 1 tablespoon honey, 2 cups flour, 1 teaspoon baking soda.

Mix everything, add 1 tablespoon of honey. Then, in this heated mass - salt and soda, keep the mass in a steam bath, stirring constantly, for about 10 minutes, then pour 2 cups of flour and, stirring, hold for another 5 minutes so that the mass warms up well. Put the dough on the table and while it has not cooled down, mix with flour. Divide the dough into 6 equal parts and roll into very thin cakes, giving a square shape. Bake at 150°C.

Cream: Rub 300-400 g of butter until white, add a jar of condensed milk and mix thoroughly.

Sprinkle crumbs on top of the cake. Put pa a few hours to soak, but not in the refrigerator.

Cake "Prunes"

200-250 g of flour, 100 g of sugar, 100 g of crushed nuts, 2 eggs, 0.5 teaspoon of soda, hydrated with lemon juice, 100 g of liquid honey, juice of one lemon.

Grind the eggs with sugar, mix the soda with lemon juice, add honey, knead the dough, like on pancakes. Lubricate the frying pan with plenty of fat, divide the dough into 4 parts, put it into the pan with a wet hand and put in the oven. You will get hard shells.

Cream: 500 g of prunes, 1 cup of walnuts, 200 g of butter (you can use 1 cup of sour cream instead of butter), 1 cup of sugar. 1 cup sour cream, 1 cup sugar. Knock down sour cream, crush 1 cup of nuts, 0.5 kg of prunes (soak for 5 hours, then pass through a meat grinder). Add whipped sour cream to prunes and nuts, mix everything and grease the cakes.

Cake "Chak-chak" (option 2)

6 eggs, 300 g honey, 1 cup sugar, flour, 0.5 kg nuts, fat.

The dough is like dumplings, cut, boiled in fat. Ready to pour sugar with honey, add nuts and give the mass any shape. Put in the cold.

Cake "Lakomka"

2 tablespoons of honey, 1 teaspoon of soda, 1 cup of sugar, 0.5 cups of melted butter, 2 eggs, 2.5 cups of flour.

Melt the honey, add soda and when the foam rises, remove from heat. Gradually add sugar, butter, eggs, flour and then knead the dough, divide it into 4 parts and roll out, then form cakes on oiled tracing paper. Bake and smear them with cream.

Cream: 400 g sour cream, beat 1 glass of sugar.

Cake "Nut"

3 eggs, 3 tablespoons of sugar, 3 tablespoons of sunflower oil, 1 tablespoon of honey, flour, dough like dumplings.

Bake cakes, cut, smear with cream and let stand.

Cream: add 250 g of sugar to 0.5 liter of milk, bring to a boil, add 80 g of nuts, passed through a meat grinder. Cool and add 300 g of butter.

Cake "Paul Robson"

2 eggs, 3-4 cups of sugar, 1 cup of candied honey, 1/2 teaspoon of baking soda slaked in vinegar, 3 cups of flour.

Grind eggs with sugar, add flour, honey, soda. Knead the dough, keep in the cold for 12-24 hours, divide into 4 cakes, bake until golden brown. Layer the finished cakes with cream. Refrigerate the cake.

Cream: 400 g sour cream, 150 g sugar, 50 g nuts. Beat her.

Cake "Stick"

3-4 eggs, 1 glass of milk, 1 teaspoon of baking soda.

The dough is made steep, rolled out thicker than noodles and divided like matches, boil sticks in any fat.

Flood: 1 cup honey, 1 cup sugar, boil. Boil 4-6 min. Then mix the bury, wrap in tracing paper and shape.

Cake "Marmalade"

200 g flour, 2 tablespoons sugar, 2 tablespoons honey, 1 egg. 1 tablespoon melted butter, 1/2 teaspoon soda, 250 g marmalade, 100 g walnuts, salt.

Sift flour, make a well in the middle, put sugar, honey, 1 egg, a spoonful of ghee, 1/2 teaspoon of soda, salt, knead the dough, roll out 6 circles and bake in the shape of a cake. The next day, shift them with marmalade, also smear marmalade on top and around and sprinkle with lightly toasted, chopped nuts.

Cake "Miracle"

60 g butter, 1 cup sugar, 2 tablespoons honey, 2 teaspoons vodka, 3 eggs, 2 teaspoons water, 3 cups flour.

The dough is made on a steam bath.

Melt 60 g of butter with 1 cup of sugar, add 2 tablespoons of honey, 2 teaspoons of vodka, remove from heat temporarily. Beat 3 eggs separately and add to the mixture. Put on fire again and add 2 teaspoons of soda. Stir until the mass increases by 3 times. Remove from heat and add 3 cups of flour.

Cream: 3 g sour cream, 100 g sugar. Whisk everything and coat the cake.

Cake "Bath"

In a narrow saucepan: 1 egg, 1 tablespoon honey, 50 butter and 1/2 cup sugar.

Put the pan in a cup of boiling water, mix everything well until smooth, add 1 teaspoon of soda and 1 cup of flour. The bowl can be removed. Bring the dough to dumpling density, bake 6 cakes on a sheet sprinkled with flour, 3- 6 min.

Cream: 1/2 cans of condensed milk, 200 g butter. Rub everything thoroughly.

Honey curd cake

For test: 150 g wheat flour, 100 g butter, 1/4 cup sugar, 1 egg yolk; for the filling: 100 g of honey, 400 g of fresh cottage cheese, 2 egg yolks, 50 g of butter, 3 egg whites, 2 tablespoons of powdered sugar, a few walnuts.

Warm the butter slightly, then mix with sugar, egg yolk, flour and knead well. Put the dough in a baking dish for cakes, previously greased with butter and sprinkle with flour, place in the oven and bake until half cooked.

Peel the walnuts and chop the kernels. Beat the egg whites and powdered sugar into a stiff foam. To prepare the filling, wipe the cottage cheese through a colander, drive two yolks into it, add butter, honey and grind thoroughly until a homogeneous mass is obtained. When the cake hardens, but remains light, does not brown, take it out and cool. Put the filling on the cooled cake, whipped proteins on it and sprinkle with chopped walnut kernels on top. Place the cake in a hot oven and bake until done. After 10-15 minutes, the cake will be ready, it must be removed and cooled. Cut cold.

Cake "Surprise"

For test:1 glass of granulated sugar, 1 egg, 200 g of butter, 2 tablespoons of honey, 1 teaspoon of soda: for cream: 500 g of sour cream. 1 glass of granulated sugar, chocolate, nuts.

Mix sugar, egg, softened butter. Heat honey to a boil and extinguish 1 teaspoon of baking soda in it, pour it and the first mixture. Add flour, knead the dough until soft. Divide it into 5 parts, roll each one 1 centimeter thick and bake in turn.

When preparing the cream, beat sour cream and sugar. Cut the finished cakes in shape, grease with plenty of cream, including the top layer. Sprinkle the top of the finished cake and the sides with small crumbs from the remaining cuts, add with small chips of chocolate and crushed nuts. After 2 hours, the cake can be served at the table.

Bargaining sand

500 g of rye or wheat flour, 400 g of honey, 200 g of granulated sugar, 5 eggs, 200 g of sour cream, 1 teaspoon of soda, spices (cinnamon, cloves, vanillin, etc.) to taste.

Add sugar, eggs, sour cream, spices, soda and flour to melted honey. Knead the dough until the density of sour cream, pour it into a mold, greased with oil, and bake in moderate heat.

Honey cake (Bulgarian dish)

250 g honey, 1/2 cup water. 1 cup sunflower oil, 1/2 cup walnuts and raisins, 4-5 candied fruits, 1 teaspoon cocoa, 1 teaspoon cinnamon, 4-5 cloves, 1 teaspoon soda; enough flour to make a soft dough.

Dissolve honey in water, pour in sunflower oil, successively add peeled nuts (finely chopped grains) and raisins, finely chopped candied fruits, cocoa and cinnamon, cloves (crushed in a mortar), soda and flour. Roll out the finished dough to a thickness of 2 centimeters, place on a greased baking sheet and bake in a moderately hot oven for about an hour. Serve the cake on the table cooled, covered with protein glaze. For decoration, part of the glaze can be colored with food coloring. This cake is served sprinkled with powdered sugar.

Honey cake "New Year's"

To prepare the dish you will need: 1 cup flour, 3/4 cup honey, 4 eggs, 2 tbsp. spoons of fine granulated sugar, 1/4 cup chopped walnut kernels, 2 tbsp. spoons of semolina, vanillin and orange zest to taste.
For rum glaze: 2 cups sugar, 4 egg whites, 3 tbsp. spoons of rum, 2 tbsp. spoons of hot water.

Beat the yolks with sugar until stiff foam, adding melted honey in very small portions and whites whipped separately into a steep foam, gently stirring the mass. Add nuts, flour, spices and semolina. Prepare a cake pan and grease it well with butter. Pour the prepared dough into the mold and bake in a moderately heated oven until cooked. Prepare glaze: mix powdered sugar with hot water and, adding rum, continue to stir until the desired density of the glaze. Cool the cake and pour rum glaze. Place the finished cake on a dish, put pieces of sugar dipped in cognac around it, set fire to them and take the cake to the festive table.

Honey-nut cake

To prepare the dish you will need: For 1 cup of honey - 2/3 cup of walnut kernels, 1/2 cup of raisins and water, 1 cup of vegetable oil, 5 candied fruits, 1 teaspoon of cinnamon, cocoa and soda, 5 pieces of cloves, flour.

Dilute honey, then successively add vegetable oil, chopped walnut kernels and raisins, finely chopped candied fruit, cocoa, cinnamon, soda and enough flour to make a thin dough. Then roll it out to a thickness of 2 cm and bake for about an hour on a greased baking sheet in a moderately hot oven. When cool, sprinkle the cake with powdered sugar.

Chak-chak (Tatar cuisine)

500 g wheat flour, 5 eggs, 0.5 cup milk, 1 tablespoon sugar, 1 cup ghee for frying, salt.

For syrup: 450-500 g honey, 100 g sugar.

Mix eggs, milk, sugar, salt, add flour and knead the dough. Divide into pieces of 100 g, roll into sausages 1 cm thick and cut into balls the size of beans. Fry them in a lot of oil. Finished balls should have a yellowish color.

Pour sugar into honey and boil until a drop taken by a match, draining, becomes brittle. Boil honey for too long, as it can darken and spoil the look and taste of the dish.

Put the fried balls in a wide bowl, pour over prepared honey and mix well. After that, transfer the chak-chak to a dish and, with hands moistened in cold water, give it the desired shape (pyramids, cones, etc.).

Medovik "Santa Claus"

For test: 1 cup natural honey, 1 cup granulated sugar, 2 cups flour, 1 cup milk, 1/2 cup raisins, 3 eggs, 2 tablespoons butter, 1/4 teaspoon baking soda quenched with vinegar; for glaze: 3 egg whites, 1/2 cup powdered sugar.

Sift flour and mix with soda. Beat eggs, mix with granulated sugar, honey and beat well, then, continuing to stir, gradually add flour and raisins, then pour milk in a thin stream. Knead the dough well, put it in a greased form, and put in the oven on a small fire. Cover the semi-finished honey cake with protein glaze and bake until tender. To prepare the glaze, mix fresh egg whites with powdered sugar and beat until stiff foam thick.

New Year honey cake

300-350 g of natural honey, 60 g of granulated sugar, 400 g of flour, 4 eggs, 125 g of creamy margarine, 1/2 glass of rum, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, a few walnuts.

Peel the walnuts and divide the kernels into quarters. Put honey on fire, add granulated sugar, creamy margarine to it and, stirring occasionally, bring to a boil. Break fresh eggs, separate the yolks from the whites and beat a steep foam. Sift the flour and place in a deep bowl, pour the hot honey mixture into it. Knead the mass well and, until it has cooled down, add rum, spices, egg yolks and whipped whites into it. At the end of stirring, add walnut kernels. Grease a baking dish with butter and sprinkle with flour. During baking, the dough rises, so you need to fill the form with dough only halfway. Bake honey cake at low temperature.

honey cake

500 g of honey, 1 cup of granulated sugar, 2-3 tablespoons of butter, 1 cup of wheat flour, 4-5 eggs, 1/2 teaspoon of soda and the same amount of cinnamon.

Put granulated sugar, butter in honey and bring to a boil. Then remove from heat and add flour to this mixture and knead. Cool the resulting custard dough, then add eggs, soda, cloves, cinnamon and mix thoroughly. Roll out the dough to 2-3 centimeters, place on a greased baking sheet and bake.

honey cake

To prepare the dish you will need: For 200g. honey - 100 gr. butter, 100 gr. granulated sugar, 3 cups wheat flour, 2 eggs, 1 gr. ginger, 1/4 teaspoon cinnamon, 3 teaspoons lemon zest.

Heat honey, add melted butter to it, mix well, add sugar, put ginger and mix everything thoroughly again. After that, add eggs, cloves, cinnamon and gradually add flour while stirring. Then knead the dough well, roll it out to a thickness of 1 cm, cut into pieces and place them on a preheated, oiled baking sheet.

Medovik Butlerovsky

120 g wheat flour, 200 g honey, 2 g nutmeg, 2 g cinnamon, 200 g almonds, 5 eggs.

Take whites from 5 eggs and yolks from 3 eggs. Beat with honey, add wheat flour, crushed nutmeg, cinnamon and a little anise. Mix all components thoroughly and add lightly toasted, coarsely crushed almonds. Roll out the finished dough to a thickness of 1 centimeter and cut into shapes in the form of curly gingerbread or bake whole.

Honey cake for your beloved

300 g of honey, 3-4 cups of strong tea, 1 egg, 1/2 cup of granulated sugar, 60 g of butter, 550 g of flour, 1/2 teaspoon of baking soda, 20 g of oil for greasing the mold, 10-15 pcs. crushed cloves.

Add softened butter, sugar, egg, tea, cloves to liquid honey and mix everything thoroughly. Add wheat flour, soda and knead the dough. Lubricate the form well with butter, lay out the dough and bake in the oven at a temperature of + 200 ° C.

Chak-chak (option 2)

500 g flour, 500-600 g honey, 5-6 eggs, 100-150 g sugar, 150 g mutton fat, 350 g cottonseed oil or 500 g ghee.

Knead a stiff dough on the eggs, roll it thinly, cut the noodles, 4-5 centimeters long. Shake off the flour from the finished noodles, fry in a mixture of mutton fat and cottonseed oil or in ghee. Spread the fried noodles on paper to cool.

Melt the honey in a metal bowl and, while stirring, add granulated sugar to it so that the chak-chak hardens well. Keep the mixture on fire until the sugar has melted, then remove from heat. Put a few handfuls of noodles in a deep bowl and, stirring, gradually pour honey over it. Then quickly transfer the resulting mass to a bowl lined with parchment paper, press it well with your hands (moisten your hands with water beforehand) and give a certain shape. Then put in the refrigerator or in a cool place. When the mass hardens, decorate it with small multi-colored sweets or candies. Before serving, cut into small beautiful pieces.

Layer of rye bread with honey

Rye bread 50 g, honey 20 g, jam 25 g, cream 25 g, sugar 15 g, cottage cheese 40 g.

Stale Rye bread grate and mix with honey. Pass cottage cheese through a meat grinder or wipe through a sieve and mix with sugar. In a glass vase, lay out layers of bread, cottage cheese and jam. The last layer is bread, decorate with whipped cream, jelly, berries.

Served with fresh milk. Instead of cream, you can use good sour cream.

Honey cake from ready-made waffle cakes

For 1 package of wafer cakes: 100 g of honey, 4 tablespoons of sugar, 150 g of butter, 1/3 cup of water, 1-2 teaspoons of cocoa.

Add sugar and honey to water. Cook for 8-10 minutes until thickened. Then pour cocoa into the resulting syrup, mix and cool. Beat softened butter and combine with syrup. Layer the cakes with cream and leave for a while to soak.