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.

AT classic honey cake sour cream, but I propose to make 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.

Appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but the Russian honey cake has become a classic of confectionery art. Now there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple honey cake recipe

Each housewife has her own recipe for making a honey cake at home, because a cake baked with her own hands is much better than factory baked goods, to which dyes, preservatives and flavors are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough, you will need some liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast, and there are also lean recipes without eggs and butter.

Honey cake cream recipe

Cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. Sour cream should be very fresh, chilled and with a high percentage of fat to make the cream more airy and velvety. With a cream prepared on the basis of liquid sour cream, the cakes are perfectly saturated, but there will be no cream layer between them. If the sour cream is liquid, pour it into cheesecloth, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and beat well.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and the grains of sugar will not squeak on your teeth. You can add coconut flakes, nuts, jam, jam, chopped fruits, a little orange or lemon zest, cocoa or chocolate to the cream. Very tasty in this cake and custard.

By the way, honey cake is also made with oil cream: for this, soft butter (at least 82.2% fat) is whipped with boiled condensed milk for 10-15 minutes, until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream sourness will pleasantly shade the sweetness of condensed milk and the honey cake will turn out not so cloying.

How to make cakes for honey cake

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this point should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe produces about 7-10 cakes, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn for 5–7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife, moreover, they turn out to be more even and beautiful just when they are cut off in finished form. After that, the cakes are smeared with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated and soft.

A few secrets from the confectioner

Do not use buckwheat and acacia honey for dough: despite the incomparable taste and aroma of these types of honey, the cakes will be a little bitter. Honey must be liquid so that the dough is homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to lay out the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be made small. If you use baking powder instead of soda, add it at the end of kneading. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start collecting honey cake, first put a little cream on the dish, and then lay the first cake layer to make the cake juicier and softer.

Classic homemade honey cake: step by step recipe with photo

We offer you a step-by-step honey cake recipe. With our instructions, you will quickly master this pastry art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each for dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill a large pot with water and put on fire.

2. In a small saucepan, mix the eggs with sugar and beat the mass well until fluffy.

3. Add butter, honey and soda to beaten eggs.

3. Put the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Pour 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and plastic dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Put the cake on a baking sheet, oiled or covered with baking paper. Bake for 3 minutes at 180°C.

9. Cut the cakes around the edges and cool them, and crumble the trimmings.

10. Make a cream of sour cream and sugar by whipping the mixture with a mixer.

11. Assemble the cake by spreading cream on the cakes.

12. Sprinkle the honey cake crumbs left over from the cakes.

13. Leave the cake for 1.5-2 hours at room temperature to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut sprinkles, and a little crushed fruit can be added to the cream. Cook more, because the cake is eaten very quickly. Enjoy your meal!

Exquisite honey cake with cognac

This is one that can be prepared for any holiday, and if the children taste the cake, cognac can be replaced with fruit syrup.

Melt in a water bath 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat separately 3 eggs and 1 tsp. soda, pour in the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out each round cake, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with a syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. brandy - for this you need to mix water with sugar, bring to a boil, cool and add brandy. Put the cakes on top of each other and grease them with a cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If there is no time, you can use this recipe, which differs from the classic cooking scheme. You are not baking 7-10 cakes, but one tall biscuit, which is cut into several cakes.

Beat 4 proteins with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp soda slaked with vinegar and 1.5 cups of flour. The dough should be like thick sour cream. Pour it into a mold greased with oil and bake a biscuit for half an hour at a temperature of 170-180 ° C.

The finished biscuit will be high (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with a cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert on the table!

On our site you will find many honey cake recipes with photos and detailed instruction for making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert that makes life seem even more beautiful…

Fragrant and delicious honey cake melts in your mouth. Baking it is not difficult - even not the most experienced chef can do it. The main time costs are spent on soaking the cakes with cream - such a cake should be infused. But the great taste makes up for the hours of waiting.

Useful properties and harm of honey cakes

The main useful component of this dessert is honey. It contains many valuable elements, has a beneficial effect on digestion, the functioning of the kidneys, heart and blood vessels.

Honey perfectly restores strength after suffering ailments. But only if a natural product with a delicate, fragrant aroma is chosen for the dessert. When buying, you should pay attention that natural honey has a delicate texture and is easily rubbed between the fingers. You can also pre-test it by dipping a wooden stick into the container. The natural product of beekeeping flows down from it evenly in a thin stream.

In addition, the benefits of the cake depend on its cream. Most often, its components are flour, eggs and dairy products. Quality ingredients also contain a lot of useful micronutrients, such as calcium, which is necessary for bone growth and density.

Such high-calorie desserts (and in a 100-gram piece of honey cake there are at least 450 kcal) should be consumed within reasonable limits. It is better to do this in the morning in order to have time to spend the energy received.

Confectionery subtleties of baking honey cakes

How to bake the perfect honey cake at home? This is easy to do if you follow the recipe exactly. However, this dessert has its own subtleties of cooking:

1. Honey will need liquid and viscous. If there is only sugared, melt it in a water bath. The tastiest honey cakes are based on light honey without the astringency characteristic of acacia and buckwheat varieties.
2. Classic honey dough is always cooked in a water bath. to make it soft and airy.
3. So that thin cakes roll out evenly and do not tear, this should be done on a towel covered with parchment paper.
4. Trimming the edges is easier with freshly baked shortbreads. until the dough is soft and does not crumble.
5. So that the bottom cake is also juicy, cream is first poured onto a plate, and then the base of the cake is placed.

Sour cream for a traditional cream is better to take fat. So the cake will turn out juicier, and the cakes will soak better. For a better connection, it is better to cool the sour cream before whipping with powdered sugar.

honey cakes must be infused in the cold for at least 6, but better than 12 hours.

Decorations for holiday honey cakes at home

Simple cakes soaked in cream are delicious without any decorations. But on festive table I want to display a real work of art. Especially to please the birthday boy. How to make honey cake beautiful? Here are some options how to decorate a honey cake at home, with a photo.

by the most in a simple way will sprinkle the cake with crumbs from cut sections and crushed nuts. A variety of berries and fruits, cream roses are also popular. But you can decorate the cake more elegantly:

Honey cakes, as a base, are also suitable for a variety of glazing. But here you already need to be a skilled confectioner.

Honey cake recipes with different types of creams

Various creams, especially sour cream and custard, will help to shade the taste of the base.

Classic honey cake recipe with sour cream

According to this recipe, it is not difficult to create a honey cake with sour cream at home. It will have a classic delicate taste and sweet aroma.

Ingredients:

• half a glass of sugar;
• three eggs;
• three large spoons of honey;
• a liter of fat sour cream;
• 160 grams of powdered sugar;
• a pinch of slaked soda;
• so many walnuts.

Cooking method:

1. Mix melted butter, honey, soda and sugar in a water bath until smooth.
2. Combine beaten eggs with honey syrup.
3. Mix the sifted flour with the egg-honey composition and knead the dough. Divide into five portions and cover with a towel.
4. Turn one of the parts into a layer, pierce the surface many times with a fork and bake the cake for five minutes in an oven at 180 degrees. Before it cools down, trim the edges with a plate.
5. Do the same with other dough pieces.
6. For the cream, you need to beat sour cream with powder.

Then the cake is collected, generously spreading the cakes with liquid cream. The finished dessert is coated on all sides and covered with crumbs left over from the edges and crushed walnuts. Then sent to the refrigerator.

It is better if the cake spends in the cold all night.

Let's see how to make a honey cake at home according to an old recipe in the video:

Honey cake recipe with custard

According to this recipe, a honey cake with custard at home is cooked a little longer than other dessert options. But its exquisite taste is worth it. Cakes are prepared according to classic version but refueling takes time.

Ingredients:

• 190 grams of sugar;
• half a liter of milk;
• a couple of eggs;
• 220 grams of sweet cream butter;
• three large spoons of flour.

Cooking method:

1. Combine milk in a saucepan with lightly beaten eggs with sugar.
2. Pour in the sifted flour and cook over low heat, stirring, until thickened.
3. Cool and beat with soft butter.

The cakes are smeared with the resulting cream and combined into a cake, which should be infused in the cold.

Custard also makes beautiful roses for decoration. But it is better then to use not whole eggs, but only proteins.

If you don’t feel like messing around with such a cream, make a honey cake with condensed milk according to the classic recipe at home. For layering here you just need to beat 200 grams of butter and a jar of condensed milk, plain or boiled.

Honey cake with prune cream

A delicacy of prunes cream turns out to be especially delicate and fragrant. Via step by step recipe with a photo, everyone can cook the honey cake at home.

Ingredients:

• three glasses of flour;
• 65 grams of sweet cream butter;
• 240 grams of sugar;
• three eggs;
• a couple of large spoons of vodka;
• the same amount of honey;
• a glass of prunes;
• half a liter of fat sour cream;
• 380 ml cream.

Cooking method:

The cake is collected, smeared with a thick layer of cream, and sent to the refrigerator.

Unusual technologies for creating honey cakes

Certain restrictions: the lack of an oven, some ingredients, fast days are no reason to give up your favorite dessert. You just need to modify the recipe.

Recipe for honey cake in a frying pan at home

For those who do not like to mess with the oven, you should try a simple honey cake recipe at home with a photo. For baking cakes, an ordinary frying pan is used here.

Ingredients:

• a couple of eggs;
• the same number of glasses of sugar and flour;
• a couple of large spoons of honey;
• 60 grams of sweet cream butter;
• a small spoonful of soda;
• 500 ml sour cream.

Cooking method:

If desired, shortcakes for this delicacy can actually be baked in a slow cooker.

Honey cake without honey

Cake "Honey cake" at home according to the recipe with a photo can be made without honey. To taste, it will not yield to its classic counterparts.

Ingredients:

• 110 grams of sweet cream butter;
• three eggs;
• as many large spoons of molasses;
• one and a half small spoons of baking powder;
• 360 grams of flour and the same amount of sugar;
• any cream to taste.

Cooking method:

Trim the edges with a plate, crumble the excess. Spread each of the shortbreads with cream and send in the cold.

Lenten Honey Cake Recipe

Even a strict fasting person or a vegan can treat himself to a piece of such a delicacy. How to make a honey cake at home according to a recipe without milk and eggs.

Ingredients:

• three large spoons of honey;
• a couple of small ones - baking powder;
• 320 grams of flour;
• 80 grams of sugar;
• a similar amount of vegetable oil, walnuts and raisins.

Cooking method:

1. Steam dried grapes hot water. Mix with a little flour and crushed nuts.
2. Heat granulated sugar in a frying pan, pour in a glass of water and dissolve the resulting caramel.
3. Combine honey, oil and, if desired, a pinch of vanilla. Salt a little. Mix with caramel syrup.
4. While stirring, pour the sifted flour with baking powder into the resulting composition to make a dough that looks like thick sour cream.
5. Pour raisins with nuts, mix, put in a mold and bake in the oven for three quarters of an hour at a temperature of 180 degrees.

For those who are on a diet, this is the most low-calorie and low-fat option.

The taste of any honey cake can be varied. Fresh or frozen berries, jam, marmalade, mashed fruits, cocoa, coconut flakes go well with such desserts. They can decorate the cake or add to the cream.

In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine and not spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda.

Mix quickly. The mass will increase slightly in volume and brighten.

Remove from heat and add 350 g of sifted flour.

Mix well.

At this stage, the dough is quite sticky. But it shouldn't be liquid! Now the dough should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

Roll out.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.

We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom burns. Cakes are baked very quickly, up to 5 minutes. Watch out!

We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.

Warm, the cake is quite soft. Fluffy, light and soft! Look!

So we baked all the cakes!

Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!

Collecting the cake!

For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery ring, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).

We put the cake. We put cream on it. Then more cake. Etc.

You know, usually in the recipes for "Honey cake" they begin to tell the classic story of its origin. And I want to tell another. If you are not interested, you can, no doubt, go straight to the recipes with photos step by step below in the text. But I found the story funny.

Unfortunately, I don't remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. All the acquaintances, as soon as they found out about this and, knowing her passion for cooking, immediately asked "is it possible to cook something Russian." And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to focus on this particular cake, which I once tried in a pastry shop. In order not to bore you with a long story ... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely in RuNet, skipping pages through a translator program. And I was shocked that there were hundreds of them and all different and not similar! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose the one that most closely resembled the taste sensations she got from eating cake at a candy store. Started cooking. And then - shock! The cakes are hard as a sole, the cream (sour cream) all flows down the sides. I was upset, I wanted to throw it away, but at the last moment I restrained myself and put it in the refrigerator “until tomorrow”, just in case. And how surprised she was when in the morning she got exactly what she wanted, soft, soaked, tender, delicious, melting honey cake.

Classic honey cake recipe

Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is a variation on a theme. But the cream may be different. We will first look at how to prepare the dough and bake the cakes. And only then we will move on to the recipes for creams.

Ingredients:

• flour - 3 cups;
• softened butter - 2.5 tablespoons;
• sugar - 1/2 cup;
• honey - 3 tablespoons;
• soda - 1.5 tsp;
• eggs - 3 pcs.

Cooking:

1. We will put the dough in a water bath, so from the very beginning we take a pan suitable for this. I put butter.
2. We pour sugar.
   
3. We add soda.
   
4. We break the eggs.
   
5. I put honey. It can be both liquid and candied. Liquid is easier to work with, so you can melt thick in the microwave or over hot water, or you can put it as is, it does not affect the taste in any way.
   
6. Mix well. In a large saucepan, bring water to a boil, put ours with the ingredients on it. We reduce the fire and continue to interfere, heating.
   
7. After a while, usually it takes 15-20 minutes, the mixture will turn white and become more fluffy.
   
8. Remove from the bath and sift the flour into it.
   
9. The dough will be somewhat runny. Can do in the following way: Correct, if you have time, put it in the refrigerator overnight. There it will thicken. If there is no time or no desire, add more flour until you feel that it can be kneaded with your hands.
   
10. Transfer to a floured cutting board and knead a little with your hands.
    
11. We divide into several identical parts according to the number of layers. Usually 8-10.
    
12. Roll out with a rolling pin, cover with a plate and cut with a knife. Don't throw away the cuttings! We still need them.
    
13. We put the blanks on a baking sheet lined with baking paper or a silicone mat.
    
14. We bake in an oven heated to 200 ° C until cooked. Ready-made cakes are purchased Brown color and become hard.
    
15. We also bake the trimmings. Let everything cool down.

Blanks can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another version of the honey cake test.

A simple honey cake recipe

Ingredients:

• eggs - 3pcs;
• sugar - 1 cup;
• honey - 2.5 tablespoons;
• flour - 2 cups;
• soda - 1 tsp without a slide;
• vinegar - 30 ml.

How to bake:

It's time to move on to creams that you can make at home for the cake. The most popular are sour cream and custard. Let's see their recipes and photos.

Sour cream for "Honey cake"

In the Soviet Union, many prepared sour cream. Perhaps because it was one of the most inexpensive and affordable options.

Ingredients:

• sour cream of maximum fat content - 0.5 l;
• granulated sugar - 1 cup.

How to whip cream:

1. And we will beat him up. By the way, I remember in my childhood we had such a hand mixer in the form of a jar with a screw cap, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip the sour cream.
2. Of course, in modern world we'll take an electric mixer. Sour cream should be cold, and sugar - the finer the better. Whisk until it dissolves completely.
3. We coat the cake and put it in the refrigerator for 12 hours.

Cream with sour cream and semolina

Very gentle, not too fluid, but soaks the cake well.

Ingredients:

• sour cream - 3-4 tsp;
• semolina - 1/2 cup;
• milk - 0.5 l;
• sugar - 3 tablespoons;
• butter - 70g.

How to weld:

Custard for "Honey cake"

Also very popular and delicious option. In order for the cake to acquire a caramel hue, add chocolate.

Ingredients:

• sugar - 2/3 cup;
• butter at room temperature - 200g;
• eggs - 3pcs;
• chocolate - 100g;
• starch - 3 tsp

How to brew:

How to decorate "Honey cake"

Usually those same trimmings from cakes crumble after cooling. Sprinkle the top and sides of the cake with crumbs.

You can rub the chocolate, decorate with finely chopped nuts: walnuts, hazelnuts.

Sometimes pieces of prunes and nuts are placed between the cakes on a layer of cream. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you.

Choose for yourself your favorite honey cake recipe and cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!