Do you want to please your loved ones with amazing pastries? Then we suggest you bake a homemade honey cake. The dessert recipe is simple to execute, you just need to stock up on food, a few hours of free time and a good mood. By the way, it is not a shame to offer such pastries to guests. No wonder such a popular dessert has so many variations. We will consider the most popular of them.

Honey cake with sour cream

Such a cake will become a favorite of the whole family, and you will need to make it a rule to cook it for holidays, such as birthdays. All guests will dream about the addition, and for the hostess there is no better praise than empty plates and inquiring looks. So, we will prepare a homemade honey cake. This recipe was used by our grandmothers. And for the preparation of cakes, we need the following ingredients:

• wheat flour of the highest grade - 2 cups;
• granulated sugar - 1 glass;
• fresh selected chicken egg - 2 pieces;
• honey - 4 tablespoons;
• butter - 50 g;
• soda slaked with vinegar - 0.5 teaspoon.

We use two types of cream

To impregnate the cakes, you will need 2 types of cream: sour cream and with condensed milk. The homemade honey cake, the recipe of which is presented here, consists of layers, and the cream alternates on the layer. To prepare sour cream we take:

• sour cream 20% fat - 500 g;
• granulated sugar - 1 cup.

Sour cream for such a cream must still be taken fatter, unlike the one that is put in baking. We also need to prepare another type of cream. To do this, take:

• condensed milk (prepared according to GOST) - 1 can;
• butter of the highest grade - 1 pack (200 g).

Again, we will not save on ingredients, because cheaper analogues of condensed milk and butter have a characteristic aftertaste and liquid consistency. And we want the output to be an excellent honey cake cake at home. We recommend using only natural and high-quality ingredients.

In view of the fact that our tender dough for cakes should be cooked in a water bath, we take two pots of different sizes. We also need to stock up on a lid with a diameter the size of the future cake. The stick of butter should already be softened. Some housewives make it a rule to get margarine or butter for baking from the night.

Now a few words about chicken eggs that will go on homemade honey cake. The recipe says to take 2 eggs (CO) for the test. If you are not used to buying a perfect egg, then take 3 pieces of C1 or, respectively, 4 pieces of C2.

Is it possible to soak the cakes a few days before serving?

It happens that you want to please your guests, but there is not enough time the day before. So the housewives bake their signature cakes two or three days before the celebration. After standing for several days in the refrigerator, the homemade honey cake completely soaked in cream, the recipe of which you are now reading, loses its taste. Tip: if you do not have enough time the day before, bake only the cakes and put them in the refrigerator. Make the cream the next day and soak the cakes a few hours before serving. Guests will be delighted!

Dough preparation technology

Take a small saucepan, in which we plan to brew the dough, and beat the chicken eggs in it into a lush, thick foam. Then add soft butter, soda and honey there. We mix the components and send them to languish in a water bath for 20 minutes.

How to prepare a water bath?

Even before we begin to beat the eggs, we insert both saucepans into each other. Pour water between them so that it does not reach the edge. Otherwise, water will splash onto the honey mass during boiling. Next, remove the top bowl and begin to beat the eggs in it. And the lower one, the one with water, put on fire and bring to a boil. Homemade honey cake (a culinary recipe is easy to master) is baked from custard dough. To do this, put the resulting mass of eggs and honey in a water bath and stir continuously for 20 minutes. During this time, you will see how transformations begin to occur with the honey mass. The heated composition noticeably increases in volume, the color becomes darkish honey. These changes signal that it is time to add some flour to the contents of the saucepan. Add a third of all the flour indicated in the recipe, mix well and brew in a water bath for one minute. All this time, do not stop stirring.

Important! Too much flour at this stage is not added to honey cakes. As indicated by the rather liquid consistency of the choux pastry.

Mixing custard dough with flour

Before using flour, it must be enriched with oxygen (sift). Now it remains to remove our unimaginably fragrant honey composition from the water bath and add 2 tablespoons of flour to it, mix everything well. Be sure to make sure that there is not a single lump left in the dough. Let the custard thicken slightly. Then we pour the unused part of the flour onto the surface where we plan to knead the dough, and make a recess. When we see that the custard mass has already seized, we will shift it to the working surface for kneading. Sculpting the mass should be neat and careful. Lightly wrap the edges of the honey composition, gradually adding new portions of flour to it. Perhaps the custard dough has not yet completely cooled down, so it is necessary to sculpt a lump with caution. The result is a plastic lump, not cool, but at the same time not soft. Homemade honey cake, the recipe of which is presented here, is baked from plastic, well-rolled dough. If you overdo it a little with the consistency, then it will be difficult to roll out the cakes.

How many parts does a honey cake have?

Divide the entire mass formed from the dough into 8 identical light brown rounds. In the process of forming balls, you can lightly sprinkle your palms with water. So the dough will become more pliable and will not stick to your hands. Formed balls are best placed on a large cutting board lightly dusted with flour. Now we will send the rounds for no more than half an hour to “rest” in the refrigerator. To prevent drying, cover the dough with a plastic bag.

Tip: it's better to set a timer that will signal the cooling of the honey balls. If you forget about the cooled rounds, go about your other urgent business and miss the time, your dough will become "wooden" and crumble when rolled out. Sometimes rounds are enough for 15 minutes for final cooling. If in doubt, you can always check the dough by hand.

We roll out the cakes

It is clear to every housewife that only cakes of the same thickness can form the perfect homemade honey cake. Best Recipes vying with each other to dedicate amateur cooks to the intricacies of the process. So, we try to roll out cakes that are the same in thickness. It is in thickness, since we have a saucepan lid to format the cake. It is important that the rolled layer is wider in diameter than the lid, otherwise the edges will form uneven. We will cut it after the cakes are baked. In the meantime, take a baking sheet, line it with parchment paper and lay out the resulting cake blank. We bake all 8 cakes one after another in an oven preheated to 180 degrees. On average, it takes 3-4 minutes for one layer.

Closely following the process

Due to the fact that the process of baking a honey cake is fleeting, it is better not to leave the oven. After all, no one wants to treat guests with firebrands. Beautiful Brown color with a golden sheen will give a signal to remove the next cake from the oven. If you doubt that baking will be successful, play it safe: reduce the oven temperature to 160 degrees. However, in this case, the residence time of the cake in the oven increases to 8 minutes.

Honey cakes: how to make a honey cake for a feast for the eyes?

The secret to perfect baking is simple. It is necessary to cut the baked cake directly on the baking sheet. We apply the lid chosen a little earlier to the finished cake, press and turn slightly. This procedure is sufficient for filigree cutting. What if the house does not have modern pots with lids that protrude from the edges? Then we apply a template that is found (it can be a plate), and carefully cut the cake around the entire circumference with a sharp knife. In any case, do it right away. Set aside the trimmings, they will still be used as sprinkles.

By the end of baking, we will have a whole mountain of cakes lined up, which will immediately harden slightly. All honey cakes go through this state. How to cook a honey cake so that it tastes tender? Everything is very simple, 2 types of creamy mass will come to the rescue as an impregnation. In the meantime, we will make sweet crumbs for sprinkling from the remaining scraps. And it’s good that the dough immediately hardens after baking, because a rolling pin will easily help convert the scraps into crumbs.

Whip the cream

It's time to prepare the cream. Some housewives completely manage with only one type of impregnation - from condensed milk. Try the amazing combination of cream masses and you won't regret it for a minute!

So, let's start beating sour cream with granulated sugar, gradually adding sugar to the total mass. Beat for a long time, at least 10 minutes, and look at the state: if the cream has already increased in volume and become lush, then it is ready.

In another bowl, we will beat the butter and condensed milk. The butter should be soft, but not melted. This type of cream whips up in a matter of seconds, but only if the products are of high quality. By the way, we have already talked about this.

We form a cake

We will soak the cakes in turn: one - sour cream, one - oil, etc. If you want an unusually delicate taste, do not spare the cream, and also grease the bottom of the dish with sour cream. In this case, even the bottom layer will receive its portion of happiness. We put the cakes on top of each other without pressing them. This is done so that as much cream as possible gets into the dough. When all 8 cakes are stacked on top of each other and missed, it comes final chord. Let's coat the whole cake on top, remove the rest of the cream from the dish, and then start to sprinkle the dessert with sweet crumbs. Can you feel your saliva already flowing? Now let's leave our fragrant honey dessert to infuse at room temperature for 2 hours, and then put it in the refrigerator for another 6 hours. You can leave the dish overnight, just remember to carefully cover the cake with cling film.

We hope you enjoy this recipe (homemade honey will appeal to all members of your family.

Happy tea!

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. There are also a lot of useful trace elements in quality components, for example, 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, honey cake with custard at home, it takes a little longer to cook than other dessert options. But its exquisite taste is worth it. Cakes are prepared according to the classic version, but dressing 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, do it according to classic recipe honey cake with condensed milk 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. With the help of a 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.

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

Classic honey cake recipe step by step

Ingredients

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

For impregnation:
Cream - 200 milliliters.

For buttercream:
Sugar - 1 glass with a slide;
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 fire and cool.

2. We begin to beat our mass with a mixer, introducing eggs, soda and flour into it. The dough should be very thick, but not tough, so that it can 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 parchment to a baking sheet.

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

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

One cake can be left in order to break into crumbs and sprinkle on the cake, or leftovers after cutting the cake into the shape you need are perfect for this.

7. For 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 should be no lumps, so if you still come across - filter through a fine sieve.

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

Custard cake Honey 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 Medovik in a custard way

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

2. Add soda.

3. When the mass increases in volume, pour in the flour without stopping mixing (beating if you used a mixer). The finished dough is homogeneous, smooth, it is not necessary to keep it on fire, as soon as it is kneaded, immediately remove it, let it cool and send it to the refrigerator for half an hour.

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

6. We cut the cakes in the shape of a dish or plate, cover with cream.

7. Sprinkle the top with chopped scraps.

Everyone knows and loves the delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always live up to our expectations, it's true, and homemade cakes can not be compared with anything. If you have never baked a honey cake, then this recipe is for you. I took many detailed photos of how to make honey cake at home.

This is a classic honey cake recipe with a slightly modified recipe for my taste. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and cream on condensed milk - an amazing creamy taste. At what, it is the taste, and not the feeling that you are eating a colored piece of butter, from which roses are usually made on store cakes. From my detailed recipe, you will learn how to cook a honey cake with condensed milk.

If you still want a classic honey cake, make a cake with only sour cream.

For honey cakes:

• Eggs - 3 pcs (100 gr)
• Sugar - 300 gr (1 cup + 2 tbsp)
• Butter - 50 gr
• Flour - 550/600 gr
• Honey - 150 gr (4-5 st / l)
• Soda - 1 tsp

For sour cream:

• Sour cream 20% - 500 gr
• Sugar - 300 gr (1 cup + 2 tbsp)

For the condensed milk cream:

• Condensed milk - 360 gr (1 can)
• Butter - 200 gr

Recipe for honey cake in a water bath. Therefore, you will need two pans. A smaller saucepan - we will cook the dough in it, and a larger saucepan in which we will make a steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. How to make a steam bath, you will see in the photo below.

You will also need a pot lid to cut perfectly even cakes. The volume of the glass is 250 ml.

How to bake honey cake

Before you start preparing the dough, put water on the stove to heat for a water bath.

It is best to boil water in a kettle, and then pour as much water into the pan as needed (more on that below).

We begin preparing a fragrant dough for our honey cake.

Beat eggs with sugar until fluffy.

The more fluffy beat, the better. Sugar should be completely dissolved.

Add honey, butter and soda to beaten eggs. Soda does not need to be extinguished.

We put a pan with honey mass in a water bath.

To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash over the edges during the boil.

Don't make too much fire. Water should boil moderately.

We will prepare the fragrant dough for the honey cake for about 15 minutes. The color will begin to change before your eyes.

Stir the mass with a spatula. It will start to caramelize very quickly.

Zapaaah - a song! Such a fragrant honey aroma appears in the kitchen! =)

Beautiful caramel stains appear on the surface of the honey mass.

And gradually the honey mass becomes brighter and more fragrant.

The mass at the same time increases in volume by about 2 times, becomes lush and airy.

When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.

We brew - this means we do not remove from the water bath for about 2-3 more minutes, constantly stirring with a spatula.

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.

Beware it's hot!

When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.

You should get a soft, plastic, not too hard dough.

Divide the dough into 7-8 equal parts, cover with cling film and refrigerate for 30 minutes so that the dough for the honey cake cools down a bit.

Now we bake cakes for the honey cake.

Roll out the ball slightly larger than the diameter of the lid.

We bake cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes bake very quickly.

We cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until it cools completely, and break the trimmings and put them in a bowl. Swollen bubbles can be carefully cut with a knife.

Attention

Immediately out of the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. Once the cake is soaked, it will melt in your mouth.

Now let's prepare two wonderful creams for honey cake: sour cream and condensed milk cream.

Beat sour cream with sugar, adding 1 teaspoon of sugar.

And beat the condensed milk with butter. The butter should be at room temperature, but not too soft.

The cakes and two creams for the honey cake are ready, it remains to assemble the cake.

Advice

It happens that on the eve of the holiday you have very little time and there is no time to mess with the cake, but you really want homemade cakes. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for impregnation. Pre-prepared cake layers can be stored at room temperature (like regular cookies) under the lid, slightly opening it for air circulation so that the cakes do not become damp.

Pour any cream on the dish and lay the cake on top - so the bottom cake will be softer, soaked with cream.

Another thing is important: more cream - tastier and more tender cake =)

Grind the scraps from the cakes into crumbs with a blender or knead with a rolling pin.

Sprinkle crumbs generously over the top and sides of the cake. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, and preferably at night.

Honey cake with condensed milk and sour cream - my recipe culinary fantasy. In any case, I have not seen such an option for preparing a honey cake before. But, having prepared a honey cake a few years ago according to the classic recipe with the addition of condensed milk cream, now I cook only this way.

Honey cake - calories per 100 grams = 444 kcal

• Proteins - 6 gr
• Fats - 18 gr
• Carbohydrates - 67 gr

Have a good holiday and a pleasant tea party with such a beautiful and fragrant honey cake! =)

Best regards, Natalie Lissy

Already one naming of the cake honey cake evokes pleasant memories of a pleasantly spent evening over a cup of tea or a fun birthday in childhood.

If you now frowned and said “Nothing like that! I don't like Honey Cake!" then you might just be unlucky and try the wrong Honey Cake!

To know the taste of a real Medovik, you need to forget the way to the long-term storage cake department. These cakes, oiled with margarine, have nothing in common with real Medovik.

real cake honey cake- a delicious, delicate, fragrant and not at all sugary dessert, which even those who do not like honey will enjoy with pleasure.

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

But one day a new confectioner worked in the kitchen, who did not know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to make a special cake.

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

Vladimir Dal defines a cake as a puff round sweet cake. Such a mean wording causes some protest, because the cake is, first of all, a holiday. A true hymn to the art of the pastry chef New Year, birthday, and just like that, in honor of a good mood and a great day.

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

Honey- a dream that easily comes true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and healing product. It needs to be added to the dough quite a bit - just a couple of tablespoons, and the result is amazing.

Praises to honey can be sung for a very long time. It is used in the preservation of vegetables, stewed and baked with it, poultry, prepared fish sauces. And baking with a unique bee product has 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. Special decoration is not required, the main advantage is the exquisite taste and ease of preparation.

What limitations at the honeycomb? 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 simple, the whole secret lies in the correct baking of 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, so that the dough is easier to form. Thick candied honey can be melted first in a water bath.

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 saturated and become simply airy. So that as a result we are not disappointed, it is better to take fat sour cream, and replace sugar with powdered sugar. Sour cream must be cooled in the refrigerator, and quickly beat with fine sugar or powdered sugar. After that, you can add jam, mashed fruit or other ingredients according to recipes. The principle of preparation is always the same, the difference in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut chips or jam.

To prepare desserts you will need:

Blenders & Mixers

kitchen scales

Decor for baking

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

classic honey cake

Ingredients:

For test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (no 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, iced chocolate.

Cooking:

In a water bath with a whisk, beat 2 eggs with 1 cup of sugar. Cook for about 3-5 minutes until the mixture is light and fluffy. Add honey, stirring constantly, beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish!), Another glass of flour, and mix again. After that, 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.

We spread the dough on a table sprinkled with flour, let it cool slightly (should lie down for 2-3 minutes, do not cool completely). Then knead the dough with your hands until a homogeneous, slightly sticky mass.
We divide into 6 equal parts.

Preheat the oven to 180 degrees, roll each portion of the dough into a thin round cake. When rolling out the dough, roll it a little in flour so that it does not stick to the table. Before baking, prick the cake with a fork in several places.

Bake the cakes for about 5 minutes each until even dark golden brown.
We prepare the cream: in a water bath, beat 1 egg and a glass of sugar, 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, then you can add a bag of cream thickener.
Collecting the cake! We generously grease all the cakes with cream, letting it drain a little around the edges, we also coat the top cake well with cream.

We prepare the crumbs for decoration: in a blender, chop the trimmings and walnuts remaining from the cakes, sprinkle the cake liberally on all sides with the resulting crumbs, coat the sides.
Sprinkle with grated frozen chocolate on top and put in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For 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).

Cooking:
Grind eggs with sugar with a wooden spoon until white or beat with a mixer. Add honey, mix. Pour the sifted flour and mix thoroughly so that there are no lumps, then add 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 in a bowl into 4 parts, transfer one part to a frying pan, greased with oil, evenly distribute the dough 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 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.

Medovik "Beehive"

I bring the ingredients for 1 kg of the finished cake. The cake in the photo is made on 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
– honey 60 gr

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

Cooking:

For test:
Combine eggs with sugar and beat lightly, then add honey, buttercream, soda, mix everything well and put it on the stove to warm up,in a water bath until dark golden color of the mass. Then remove the mass fromplate, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough with a thickness of 4-5 mm, shape it (if the circle is cut off according toplate of the desired diameter), put on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, alldepends on the oven and on how thinly the dough is rolled out, I baked in5 to 10 minutes on average)
Cool baked cakes at room temperature.
Grease 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 crumbs of honey cakes with 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, squeeze out the head with a pastry bag,
then, without tearing off, continue the torso and take away the bag. Stripes with eyes - whitemelted chocolate, also with a pastry bag or cornet andwings - almond plates and in the freezer. Of this amount, manyit turns out, I have a whole hive in the refrigerator lives

TO ACHIEVE THE EFFECT OF HONEYCOMBS, you need a bubble wrap that is used when transporting fragile items. You don’t need to lubricate the film with anything, so that the honeycomb pattern is printed, you must add gelatin to the cream, otherwise the honeycombs will not work - everything will be smeared, we have already gone through this. I'm onI made the whole cake cream as written in the recipe above, and in part of the cream,with which she covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand somehow press bubbles into the cream, put in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed.1 pack of HAAS microcrystalline gelatin left - this is 11 g, but,I repeat, this is not for the whole cream in the cake, but only for that part of whichcovered the sides and top of the cake.

Chocolate honey cake

You will have to spend quite a lot of time on this cake, but itworth it - the honey cake is very tasty and beautiful. The finished cake should be giveninsist and soak.

Ingredients:

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

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

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

Cooking cakes:

Put all the ingredients for the dough, except flour, into
sufficiently capacious dishes and heat in a water bath for 20minutes, interfering frequently. You should get a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andmix 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 soft and elastic enoughtherefore, one should be especially careful with flour: it is better not to add flour andthen, 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 still warm, directly on thebaking paper, from which circles should first be cut outwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be laid on
hot baking sheet and place in the oven, starting immediatelyrolling 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 put on a baking sheet the secondrolled out crust. We stack the finished cakes on top of each other, paper side up,then carefully remove this paper.

Cream preparation

Cook a thick cream from milk, sugar and semolina. cool down,stirring often enough to avoid lumps. Whip the butter andGradually add well-cooled cream, continuing to beat continuously.
Lubricate all the cakes with the finished cream, including the top one.

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

Notes:

Be very careful with the flour in this recipe. If you add tothe dough is too much flour, then 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.

Cake Medovik traditional

Very festive and unusually tasty cake.

Ingredients

Dough:
500 g flour
3 scoops of powdered sugar
4 full tablespoons of 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)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped

Cooking:

Dough:
Mix and knead all ingredients together. In the 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 shapes, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

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

Filling:
Transfer the boiled condensed milk to a bowl and grind. Whip cream.Dissolve and set aside gelatin. Put 4 tbsp. tablespoons of whipped creambowl with condensed milk.

Add the cream cheese to the remaining cream and mix thoroughly. ATgelatin, add 2-3 tablespoons of creamy mass and beat well with a mixer forhigh speed, then add it all to the main cream cheesemass and mix thoroughly. Put the whole stuffing on the firstcake, flatten and cover with a second cake.

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

The cake should be well soaked and become soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the most simple cake, because. it's easy to cook and hard to mess up. This recipe has never failed me, so I strongly recommend it to you. The cake always turns out delicious and fragrant!

Ingredients:

For 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 in the process of kneading)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

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

Cream: Mix condensed milk with soft butter.

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

When the cake is already folded, evenly trim the edges of the cakes. Although you can pre-give the cakes an even shape, whether it be a circle or a square, this procedure must be done with the cakes that have not cooled down, as well as prick them for better impregnation.

Use the trimming to sprinkle the cake. To do this, you can put it in a plastic bag and “roll” on it with a rolling pin. Pruning can (as an option!) Mix with chopped nuts or candied fruit.

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

Honey cake in a simple way

Mix 100 g of margarine with 150 g of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (do not forget to extinguish it with vinegar, but preferably with lemon) Add 2 tablespoons of honey and 3.5 cups of flour.
Put the resulting mixture in the cold for 2 hours, and then roll the sausage out of it and cut into 6 equal parts. They need to be rolled out on the skin and then baked in the oven, each separately.

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

Honey cake with cocoa fondant "Miracle"

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

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

Cooking method

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

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

Fondant: mix cocoa with sugar, add butter and bring to a boil.

Lubricate the cooled cakes with cream, pour glaze on top and send to the refrigerator to infuse. Pour frosting on top.

Honey cake with prunes - "Royal"

Prunes give any product a characteristic taste, it just goes well with honey. The dough has a fundamentally different consistency, so it is not baked in cakes, 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 gr), walnuts (100 gr), 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 a golden color. Remove from heat and dissolve chopped butter with sugar in this container, stir with butter and flour. The dough should turn out like a very thick sour cream. Bake in a mold over low heat, cut the cake in half and soak with cream. If you get a small volume, you can take a double portion and cut into 4 pieces. We check the readiness of the cake with a match.

Cream: mix sour cream and sugar, put in the refrigerator. Grind and crush nuts, prunes. We divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, put in the cold to soak. 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, which may not so deeply impregnate the cakes, but in itself is very tasty. And with apricot jam and nuts, it's so easy to overeat.

Ingredients:

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

Cooking method:

In a water bath, melt margarine or butter 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 cakes thick and thin, until golden brown, with medium heat.

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

MEDOVIK in a slow cooker

This cake will turn out even for those who never succeed. Lush and delicate biscuit with a delicious aroma of fragrant honey in combination with chocolate cream made from condensed milk - what else do you need for happiness?!

Ingredients:

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

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.

Without ceasing to beat, add flour in several stages.

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

Bake in the "Baking" mode for 1 hour 30 minutes. (Be guided by your multicooker model, it is likely that you will need a little less or a little more time).

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

Whisk. Add condensed cocoa, beat again.

5. Cut the chilled biscuit into 4-6 cakes.

Lubricate the cakes with cream, including the top cake and sides, gently 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. How to refrigerate.

If you want to make a honey cake, then the following tips may come in handy:

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

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

If you want a more juicy and fat 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, then you need to add it at the very end of the dough kneading. Just mix the baking powder together with the flour.

honey cake

Honey cake

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

Medovik from Alexander Seleznev