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How to bake honey cake at home. How to make a delicious honey cake at home: step-by-step recipes with photos. How to bake a honey cake

Of course, everyone knows the Medovik cake (aka Honey) from childhood, even if they haven’t really tried it: known since Soviet times, it must be soaked in sour cream and smell like honey (at least that’s what Medovik should be according to GOST). I still don’t dare to attribute mine to GOST - firstly, I deviated a little from the classic recipe in order to make the cake less sweet, and I completely “invented” the cream by combining several recipes known to me. The honey cake turned out to be very tender, saturated 200% :), no cloying (lovers of moderately sweet/savory cakes will appreciate it!), just a light shade of honey and a fabulous cream, also absolutely non-greasy and light, in a word, the most delicious honey cake. I have attached a simple recipe to prove the above :)

I must say that all the Honey cakes that I ate before, alas, did not in any way claim to be my favorite cake. Primarily because of the sweetness or “chemical” taste, which is especially important for cakes from stores/cafes. Or the taste simply seemed primitive: honey cakes and sour cream cream, as for me, nothing special. It happens that the cake is not very well soaked (or the cream is tasteless), which also makes it not entirely successful.

My Honey cake, I can boldly and immodestly say :), is the most delicious and unusual of all that I have eaten! All the guests who tried it were delighted. There were no indifferent people! Therefore, I simply have to tell you about the most delicious Honey Cake, the simple recipe of which, I hope, will always be in your bookmarks!

Before moving on to the recipe, I’ll explain about the cream: ideally it should be sour cream, some make it 50:50 with butter, some use the ganache principle (heavy cream + butter + chocolate), there are many options. But as for me, it’s either very simple or a bit fat. Although, of course, it depends on the taste and color...)

My cream for Honey cake is made from the simplest ingredients, it is something between custard and sour cream (don’t let that scare you!). It turns out very tender, unsweetening, the consistency is smooth, moderately thick, ideal for soaking a cake; taste – caramel-honey! In my opinion, this is the best cream possible.

In a word, the most delicious Honey cake: a simple recipe – an unsurpassed result! Be sure to cook!

The most delicious Honey cake: a simple recipe

Ingredients for cakes (d=24 cm):

flour – 500 g;
sugar – 170 g;
butter – 120 g;
eggs – 3 pcs. (large);
honey – 80 g;
soda – 1 ½ tsp.

Ingredients for cream:

milk – 350 ml;
corn starch – 30-35 g;
eggs – 2 pcs;
boiled condensed milk – 300 g;
butter – 100 g;
sour cream (from 25% and above) – 250-300 g;

Preparation:

Dough . In a small saucepan or saucepan, combine sugar, butter, honey. Place on the fire, heat, stirring, until all ingredients are dissolved.

Lightly beat the eggs. Gently add them to the already warm sugar-butter-honey mixture. Stirring, heat over low heat for 3-5 minutes until foam forms. Then add soda, stirring continuously, and cook for about another minute. The mixture will become fluffy and increase in volume.

Remove the mixture from the heat and add to the flour (in a large bowl), knead into a stiff dough. It may feel sticky at first, but as it cools it will become elastic.

Knead it a little. Then make a “bun”, divide it into 8 equal parts (you can cover them right on the table with cling film to prevent them from chapping).

Preheat the oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer it to a baking sheet with parchment - do not try to immediately make the cake even and the desired diameter. I advise you to roll out the dough into a roughly round shape, and then, after removing the cake from the oven, use a “stencil” (the bottom of a springform pan of the required diameter) and a knife to cut out a circle.

You only need to bake the cake for 3-5 minutes; it will brown very quickly (do not overbake!). While it is hot and still soft (in just a minute it will cool and become firmer, like a cookie), immediately cut a circle out of it. Place the scraps in a blender bowl - they will be needed for the crumbs that will decorate the cake.

Repeat the procedure with all 8 parts, getting 8 cakes.

Cream. Beat the eggs together with the starch.

Heat the milk without bringing it to a boil. Gently pour it (in parts!) into the egg mixture, whisking continuously.

Pour the mixture back into the saucepan and cook over low heat, stirring, for 5 minutes until thickened. Don't be afraid of lumps - they will go away later, and at the final stage the cream will be smooth and homogeneous. Cool slightly.

Add boiled condensed milk (in parts) to the warm mixture, beating with a mixer.

Beat the butter (it should be at room temperature) for a couple of minutes in a separate bowl. Add it to the mixture, beating with a mixer.

The sour cream also needs to be whipped in a separate bowl until fluffy (3-4 minutes). Lastly, gently fold it into the mixture. Mix thoroughly with a spatula or mixer at the lowest speed.

Assembling the cake. Place the cake and generously coat it with cream (don’t be stingy:). Sprinkle a little with crumbs, previously crushed in a blender.

Cover with the second cake layer, pressing slightly. Also grease with cream and sprinkle with crumbs again.

Repeat the procedure with all the cakes. Don't forget to apply cream on the sides as well. On top of the last cake layer, place more cream than usual and smooth it out. Sprinkle with crumbs, decorate with fruits/berries (optional).

Be sure to let the cake soak at least overnight in the refrigerator. And in the morning you will enjoy its divine taste.

Delicate Honey Cake will delight you and will undoubtedly surprise your guests.

Now you know how to make the most delicious Honey Cake :) You can get acquainted with the best recipes for other cakes.

Everyone knows and loves the tender, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always meet our expectations, this is true, but home-baked goods cannot be compared with anything else. If you have never baked a honey cake, this recipe is just for you. I took a lot of detailed photos on how to make honey cake at home.

This is a classic honey cake recipe with a little twist to my liking. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and condensed milk cream gives an amazing creamy taste. Moreover, it is the taste, and not the feeling that you are eating a colored piece of butter, which is what roses on store-bought cakes are usually made from. From my detailed recipe you will learn how to make 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 g)
Sugar – 300 g (1 glass + 2 tbsp)
Butter - 50 gr
Flour – 550/600 gr
Honey – 150 g (4-5 tbsp)
Soda – 1 tsp

For sour cream:

Sour cream 20% – 500 gr
Sugar – 300 g (1 glass + 2 tbsp)

For condensed milk cream:

Condensed milk – 360 g (1 can)
Butter – 200 gr

Recipe for honey cake in a water bath. Therefore you will need two pans. A smaller pan - in it we will prepare the dough, and a larger pan 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. You will see how to make a steam bath in the photo below.

You will also need a pan lid to cut out perfectly even cakes. Glass volume 250 ml.

How to bake a honey cake

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

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

We begin preparing the fragrant dough for our honey cake.

Beat the eggs with sugar into a fluffy foam.

The more fluffy you beat, the better. The sugar should completely dissolve.

Add honey, butter and soda to beaten eggs. There is no need to extinguish the soda.

Place the pan with the honey mixture 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 out over the edges during boiling.

Don't make the heat too high. The water should boil moderately.

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

Stir the mixture with a spatula. Very quickly it will begin to caramelize slightly.

Zapaaah - 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 aromatic.

At the same time, the mass increases in volume by about 2 times, becomes fluffy 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.

Brew - this means do not remove from the water bath for about 2-3 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.

Be careful, 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, pliable, not too tough dough.

Divide the dough into 7-8 equal parts, cover with cling film and place in the refrigerator for 30 minutes to allow the honey cake dough to cool slightly.

Now we bake the cakes for the honey cake.

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

Bake the cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes bake very quickly.

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

Attention

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

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

Beat sour cream with sugar, adding sugar 1 teaspoon at a time.

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

The cake layers and two creams for the honey cake are ready, all that remains is to assemble the cake.

Advice

It so happens that on the eve of the holiday you have very little time and there is no time to tinker 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 soaking. Pre-prepared cake layers can be stored at room temperature (like regular cookies) with the lid slightly opened to allow air circulation to prevent the cake layers from getting soggy.

Pour any cream onto a dish and place the cake on top - this way the bottom cake will be softer, soaked in cream.

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

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

Sprinkle crumbs liberally over the top and sides of the cake. Leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, or better yet, overnight.

Honey cake with condensed milk and sour cream is a recipe of my culinary imagination. In any case, I have never come across this option for preparing honey cake before. But, having prepared a honey cake several years ago according to the classic recipe with the addition of condensed milk cream, this is the only way I now cook.

Honey cake - calorie content per 100 grams = 444 kcal

Proteins – 6 g
Fats – 18 g
Carbohydrates – 67 g

Have a nice holiday and enjoy your tea with such a beautiful and fragrant honey cake! =)

Best regards, Natalie Lissi

Do you want to please your loved ones with amazing baked goods? Then we suggest you bake your own at home, which is easy to do; you just need to stock up on food, a few hours of free time and a good mood. By the way, it’s not a shame to offer such baked goods to guests. It is not surprising that such a popular dessert has many variations. We will look at the most popular of them.

Honey cake with sour cream

This cake will become a favorite of the whole family, and you will need to make it a rule to prepare it for holidays, such as birthdays. All guests will dream of more, and for the hostess there is no better praise than empty plates and questioning glances. So, let's prepare a homemade honey cake. This recipe was also used by our grandmothers. To prepare the cakes we will need the following ingredients:

premium wheat flour - 2 cups;
granulated sugar - 1 cup;
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 soak the cakes you will need 2 types of cream: sour cream and with condensed milk. Homemade honey cake, the recipe for 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.

The sour cream for such a cream must be thicker, unlike the one that is put in baked goods. We also need to prepare another type of cream. To do this, let's take:

condensed milk (prepared according to GOST) - 1 can;
premium quality butter - 1 pack (200 g).

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

Due to the fact that our tender cake dough must be prepared in a water bath, we take two pans 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 take out margarine or butter for baking the night before.

Now a few words about the chicken eggs that will be used for homemade honey cake. The recipe specifies to use 2 eggs (CO) for the dough. If you are not used to buying selected eggs, then take 3 pieces of C1 or, accordingly, 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 in the refrigerator for several days, the homemade honey cake completely soaked in cream, the recipe for which you are now reading, loses its taste. Tip: If you don't have enough time the day before, bake just the crusts 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

Let's take a small saucepan in which we plan to brew the dough, and beat the chicken eggs in it into a fluffy, thick foam. Then add soft butter, soda and honey. Mix the ingredients and let them simmer in a water bath for 20 minutes.

How to properly prepare a water bath?

Even before we start beating the eggs, we will insert both pans into each other. Pour water between them so that it does not reach the edge. Otherwise, the water will splash out onto the honey mass during boiling. Next, remove the top bowl and begin to beat the eggs in it. And put the bottom one, the one with water, on the fire and bring it to a boil. Homemade honey cake (the culinary recipe is not difficult to master) is baked from choux pastry. To do this, place 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, stir well and brew in a water bath for one minute. All this time we do not stop stirring.

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

Combine choux pastry with flour

Before using flour, it must be enriched with oxygen (sifted). Now all that remains is to remove our incredibly 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 choux pastry thicken slightly. Then pour the unused portion of the flour onto the surface where we plan to knead the dough and make a depression. When we see that the custard mixture has already set, we will begin to transfer it to the work surface for kneading. Modeling the mass should be neat and careful. Lightly fold the edges of the honey mixture, gradually pouring new portions of flour onto it. The choux pastry may not have completely cooled down yet, so you need to be careful when shaping it. The result is a plastic lump, not cool, but at the same time not soft. Homemade honey cake, the recipe for which is presented here, is baked from plastic, easy-to-roll dough. If you overdo it a little with the consistency, it will be difficult to roll out the cakes.

How many parts does a honey cake consist of?

Divide the entire mass formed from the dough into 8 identical light brown rounds. While forming balls, you can lightly sprinkle your palms with water. This will make the dough more pliable and will not stick to your hands. It is best to place the formed balls on a large cutting board lightly sprinkled with flour. Now let’s put the round pieces in the refrigerator to “rest” for no more than half an hour. To prevent drying out, cover the dough with a plastic bag.

Tip: it’s better to set a timer that will signal when the honey balls are cooling. If you forget about the cooled rounds, go about your other urgent tasks and miss the time, your dough will become “woody” and crumble when rolling. Sometimes 15 minutes are enough for the rounds to cool completely. If in doubt, you can always test the dough with your hand.

Roll out the cakes

Every housewife understands that only cake layers of equal thickness can form the perfect homemade honey cake. The best recipes vie with each other to teach amateur cooks the intricacies of the process. So, we try to roll out cakes that are the same thickness. Precisely in thickness, since we have a pan lid to format the cake. It is important that the rolled out 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 crust. We bake all 8 cakes one after another in an oven preheated to 180 degrees. On average, one layer takes 3-4 minutes.

We closely monitor 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 to firebrands. A beautiful brown color with a golden tint will signal the next cake to be removed 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 time the cake stays in the oven increases to 8 minutes.

Honey cakes: how to prepare a honey cake for a treat?

The secret to perfect baking is simple. It is necessary to cut the baked cake directly on the baking sheet. We apply the lid we selected a little earlier to the finished cake, press down and turn it slightly. This procedure is sufficient for filigree trimming. What to do if there are no modern pots in the house with lids that have protruding edges? Then we apply a template that we can find (it can be a plate), and carefully cut the cake around the entire circumference with a sharp knife. In any case, they do it right away. We put the trimmings aside; they will still be used as sprinkles.

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

Whipping the cream

It's time to prepare the cream. Some housewives get by with just one type of impregnation - condensed milk. Try this amazing combination of creamy masses and you won’t regret it for a minute!

So, let’s begin to beat the 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 condition: if the cream has already increased in volume and become fluffy, then it is ready.

In another bowl, let's 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.

Forming a cake

We will soak the cakes one by one: one with sour cream, one with butter, etc. If you want an unusually delicate taste, do not skimp on 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 place the cakes on top of each other without pressing them. This is done to ensure that as much cream as possible gets into the dough. When all 8 cake layers are stacked on top of each other and coated, the final chord comes. Let's coat the whole cake on top, remove the remaining cream from the dish, and then start sprinkling the dessert with sweet crumbs. Can you feel your mouth watering already? Now let’s leave our aromatic honey dessert to brew 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 please everyone in your family.

Enjoy your tea!

Honey cake is an original cake that even a novice housewife can easily make. It doesn’t take very much time to prepare, the main thing is to let it brew well so that the honey cakes are saturated with cream. And then the product will be especially tender and fragrant.

Honey cake - classic recipe with photos and videos

To make a delicious honey cake at any time, you first need to understand how to prepare it according to the classic recipe. After that, you can improvise with the main ingredients, cream and decoration.

For the test take:

100 g butter;
1/2 tbsp. granulated sugar;
3 medium eggs;
3 tbsp. flower honey;
2.5–3 tbsp. good flour;
1 tsp soda

For cream:

1 liter of fairly thick sour cream;
1 tbsp. powdered sugar.

For sprinkling you will need about 1 tbsp. peeled walnuts.

Preparation:

Sift the flour well through a fine sieve. This step will ensure the cakes have an airy and loose structure.
Place the slightly softened butter in a small saucepan and chop it with a knife. Place on low heat and melt.
Add honey and sugar. Continuously stirring, bring to a homogeneous consistency.
Add baking soda. The mass will immediately begin to hiss a little and increase in volume. After a minute, remove the saucepan from the heat. If you are not sure that the mass will not burn, then it is better to perform the entire procedure in a water bath rather than over an open fire. It will take a little longer.
Leave the honey mixture to cool while whisking the eggs thoroughly until a light foam appears on the surface. Mix both mixtures carefully.
Add flour in small parts, knead first with a spoon, then with your hands.
Divide it into 5 parts, roll each into a ball. After dusting the table with flour, roll out the first one depending on the desired shape. Make many holes on the surface with a fork. Cover the remaining balls with a towel to prevent them from drying out.
Preheat the oven to 180°C in advance. Bake each cake until golden brown, 5-7 minutes.
While they are still hot, carefully trim off any uneven edges. Grind the scraps into fine crumbs.
Cool the sour cream well and beat, adding powdered sugar in portions. The cream will be quite liquid.
Separately, chop the walnut kernels into small pieces. Mix half with crumbs.
Place the flattest and thickest cake on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, top with the next cake layer, etc.
Coat the top and sides with the remaining cream, and then sprinkle all surfaces with crumbs and nuts using your hands or a spoon. Let the honey cake brew for at least 2 hours, or better yet, the whole night.

Honey cake in a slow cooker - step-by-step recipe with photos

Honey cake is one of the most popular cakes that housewives enjoy preparing for the holidays. The only drawback is that baking the cakes takes a lot of time. But if you have a slow cooker, you can make honey cake every day. Take:

5 tbsp. l. honey;
3 multi-cups flour;
the same amount of sugar;
5 eggs;
a pinch of salt;
½ tsp. soda;
1 tsp butter;
1.5 tsp store-bought baking powder;
0.5 l of thick sour cream.

Preparation:

In a deep bowl, mix sifted flour, soda, salt and baking powder.

2. Separately, break the eggs into a bowl and beat them with a mixer until fluffy. Gradually add half the sugar.

3. Without interrupting whipping, pour in liquid honey.

4. Add literally one spoon at a time of the flour mixture. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten content of the flour and other factors, you may need a little less or more dry mixture.

5. Grease the multi-cooker bowl well with a piece of butter and lay out the dough.

6. Set the multicooker to the baking program for 50 minutes. Try not to open the lid all this time, otherwise the cake will settle. Remove the product from the bowl only after it has completely cooled.

7. While baking, start preparing a simple cream. To do this, beat the sour cream with the remaining sugar well (at least 15–20 minutes).

8. Cut the honey dough base with a particularly sharp knife into three approximately equal layers. Apply cream and let soak for at least an hour.

Sour cream honey cake - the best recipe for honey cake with sour cream

The following recipe will tell you in detail not only how to prepare honey cakes, but also how to properly make sour cream so that it turns out especially thick and tasty.

For honey cakes:

350–500 g flour;
200 g sugar;
100 g butter;
2 tbsp. honey;
2 large eggs;
1 tsp soda

For sour cream:

500 g fat sour cream;
150 g fine sugar.

For decoration, some nuts and chocolate chips.

Preparation:

Place honey, sugar and soft butter in a saucepan.
Build a water bath on the stove using a slightly larger pan. Place a container with ingredients in it. Heat while stirring until the sugar crystals dissolve and the mixture acquires a beautiful honey color. Add baking soda and stir for a couple more minutes.
Remove the saucepan from the bath. Cool the mixture slightly and add the eggs one at a time, whisking vigorously.
Add flour, mix the dough with a spoon and put it directly in the pan in the refrigerator for half an hour.
Dust the table with flour and lightly knead the dough. Divide it into 9 equal lumps.
Roll out each ball one at a time on parchment paper. To ensure that the cakes are initially even, trim the dough by placing a lid or plate on top. Prick each one with a fork, do not throw away the samples.
Bake the shortcakes for five minutes in an oven preheated to 200°C. Lastly, bake the dough scraps. Cool the honey cakes by arranging them strictly one at a time.
To get a particularly thick sour cream, the main ingredient, that is, sour cream, is better to take thicker. It’s even better if it’s a homemade product and not a store-bought one. Do not whip warm sour cream under any circumstances; it must be cooled. Choose sugar with the smallest crystals. By following these three simple rules, you will get exceptional sour cream.
Add half a portion of sugar to the sour cream just taken out of the refrigerator and beat the mixture with a mixer at medium speed for about 2 minutes. Add another portion of sand, beat again for about five minutes. And only after that, pour out the rest, set the highest speed and beat until the mass becomes thick and the sugar is completely dissolved. You can set the cream aside for 5-10 minutes, and then beat it again to the desired thickness. Place it in the refrigerator for 15–20 minutes.
Later, place the thickest shortbread on a flat dish, place 3-4 tablespoons of cream on top and spread it evenly. Repeat the manipulations until you have used all the cakes.
To make the cake look beautiful, leave more cream for decoration. Coat the top and especially the sides generously. Level the surface with a knife.
Grind the baked dough scraps in any way, sprinkle on the top and sides. Top with chocolate chips and randomly decorate with pieces of nuts.
Place in the refrigerator to soak for at least 6–12 hours.

Honey cake with custard

The custard will take a little longer to prepare. However, the taste of the honey cake will only benefit from this. The process of preparing the cakes is standard; the main thing is to let the finished cake soak well.

For honey dough:

about 500 g flour;
2 eggs;
3 tbsp. honey;
2 tsp soda;
80 g butter;
200 g sugar.

For the custard:

200 g sugar;
500 ml raw milk;
250 g butter;
2 eggs;
3 tbsp. flour;
a little vanilla for flavor.

Preparation:

Melt the butter, add honey, eggs, sugar. Whisk the mixture vigorously. Add soda, stir lightly.
Place the container with all the ingredients in a water bath. Wait until the mixture has approximately doubled in volume.
Sift the flour into a wide bowl, make a hole in the center and pour in the hot mixture. Mix the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
Cover the bowl with cling film and refrigerate for 30–40 minutes.
Pour milk into a saucepan, add eggs and sugar. Punch lightly. Add flour, stir so that there are no lumps, and place on low heat.
Stirring constantly, bring the mixture to a light boil and cook at reduced heat until thickened.
Cool completely, add soft butter and beat at medium speed with a mixer.
Remove the dough from the refrigerator and divide it into 8 parts. Roll into cakes, prick and bake each for about 5-7 minutes at an average oven temperature of 190°C.
Trim the still warm cakes to get even edges. Grind the samples.
Assemble the cake, coating each layer with cream. Coat the sides well. Sprinkle crumbs on top.
Let it sit for at least 8-10 hours before serving, preferably a day.

Honey cake with condensed milk

The taste of a regular honey cake changes completely, you just need to replace the cream. For example, take condensed milk instead of sour cream. Even better - boiled or caramelized.

For honey dough:

1 tbsp. Sahara;
3 eggs;
50 g butter;
4 tbsp. honey;
500–600 g flour;
1 tsp soda

For cream:

a jar of regular or boiled condensed milk;
200 g soft butter.

Preparation:

Beat sugar and eggs until whitish foam. Add the required amount of soft butter, baking soda and honey. Stir lightly and place the container in the bath.
While stirring constantly, wait until the mixture increases in volume.
Without removing from the bath, add a third of the flour and mix vigorously. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
Divide the honey dough into 6 equal pieces, form them into balls and let them rest for about 15 minutes.
Roll out each lump thinly, prick with a fork and bake in an oven preheated to 160°C for 5-7 minutes each.
Trim the still warm cakes to an even shape. Cool the trimmings and chop them.
Beat the butter taken out of the refrigerator in advance with a mixer with condensed milk.
Generously coat the cooled cakes with cream, not forgetting to leave some for coating the sides.
Decorate the cake with crushed crumbs and let it sit for at least 10-12 hours.

Homemade honey cake - recipe with photo

When a grand holiday is planned, the question arises: what kind of cake to buy so that it is delicious and there is enough for everyone. But if you have a couple of free hours, you can make your own honey cake using the following recipe.

For the cakes:

4 tbsp. butter;
the same amount of honey;
2 tsp soda;
2 eggs;
3–4 tbsp. sifted flour;
1 tbsp. Sahara.

For the sour cream:

1 b. boiled condensed milk;
450 g thick sour cream;
100 oil.

Preparation:

In one bowl, mix sugar, honey, eggs, soft butter and soda. Stir and turn on low gas.

2. Bring to a boil, stirring regularly. After boiling, wait exactly 5 minutes and remove from the stove.

3. Let the mixture cool while you make the cream. Cook the condensed milk directly in the jar in advance. Mix cooled milk with softened butter and sour cream. Beat at medium speed until all ingredients are combined and refrigerate.

4. Add flour to the cooled honey mixture and mix thoroughly. Divide the finished dough into 5 parts.

5. Form lumps out of them and roll each into a layer 0.5 cm thick.

6. Bake until done for 5-7 minutes at 180°C.

7. Cut the hot cakes, cool and spread with cream. Grind the dough scraps into crumbs and decorate the surface and sides with it.

Honey cake in a frying pan

If the oven doesn’t work, then this is not a reason to refuse to make honey cake. The cakes for it can be baked in a frying pan. The main thing is to prepare the products:

2 eggs;
2 tbsp. Sahara;
2 tbsp. liquid honey;
2 tbsp. flour;
50 g butter;
1 tsp soda;
500 ml sour cream.

Preparation:

Melt butter and honey in a water bath.
Separately, beat half the sugar and eggs. Pour the mixture into the honey-oil mixture and add soda. Stir and remove from heat after 5 minutes.
Add flour, stir quickly and heat the dough in a bathhouse for about five more minutes.
Divide the dough into 7–10 parts and refrigerate for half an hour.
Beat the cold sour cream with a mixer with the second half of the sugar until the cream thickens and almost doubles in size. Put it in the refrigerator.
Roll out lumps of dough into the shape of a frying pan and fry for one minute on each side until golden brown.
Layer the cooled shortcakes with cream, decorate beautifully and let sit in the refrigerator for a couple of hours.

Lenten honey cake - a simple recipe

Lenten honey cake prepared according to the following recipe will appeal to everyone who is fasting or on a diet. After all, there is practically no fat in it, and you can bake it very quickly.

about ½ tbsp. Sahara;
the same amount of vegetable oil;
1 tbsp. water;
3 tbsp. honey;
2 tsp baking powder;
a little salt;
1.5–2 tbsp. flour;
0.5 tbsp. peeled nuts;
0.5 tbsp. raisins;
vanilla for aroma.

Preparation:

Pour boiling water over the raisins for five minutes, drain the water and dry the berries. Dust with flour and mix with crushed walnuts.
Pour the required amount of sugar into a hot frying pan and bring it to a caramel-like state. Pour in a glass of warm water, cook while stirring until the caramel is completely dissolved.
In a separate bowl, mix honey, oil, vanillin and salt. Pour in the cooled caramel water.
Add a glass of flour, stir well. Add more flour to make a mass as thick as sour cream. Add the nut and raisin mixture, stir until all components are combined.
Cover the mold with parchment or grease it with butter, pour the dough into it and bake for about 40–45 minutes in a preheated oven (180°C).

French honey cake

It is not known for certain why this honey cake is called French. The cake probably got its name from the particularly interesting taste that the unusual ingredients provide it with.

For the test:

4 raw proteins;
4 tbsp. honey;
1.5 tbsp. Sahara;
½ tsp. slaked soda;
150 g melted butter;
2.5 tbsp. flour.

For filling:

300 g pitted prunes;
1 tbsp. crushed walnuts.

For cream:

4 yolks;
300 g butter;
1 tbsp. powdered sugar;
2 tbsp. thick sour cream;
1 tbsp. quality rum.

Preparation:

Separate the whites from the yolks. Beat the first ones with sugar. Add soft butter, honey, baking soda and flour. Beat the mixture with a mixer.
Divide the slightly runny dough into 3-4 parts. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180°C) until ready.
Grind slightly cooled yolks with powdered sugar. Add soft butter with sour cream and beat. At the end, add rum or any other good alcohol (cognac, brandy).
Pour boiling water over the prunes for five minutes. Drain the water, dry the berries with a towel, and cut into strips.
Place the first cake layer on a flat plate, arrange half the prunes and a third of the nuts. Lubricate the top generously with cream. Repeat with the next cake. Just spread the third one with cream, covering the sides. Decorate as desired.
Let soak for about 10–12 hours.

The most delicious and tender honey cake - super recipe with video

This honey cake will take several days to prepare. But don’t be alarmed, most of the time will be spent resting the dough. But the finished cake will turn out especially tender and crumbly.

For honey dough:

½ tbsp. Sahara;
3 large eggs;
½ tbsp. liquid honey;
2 tbsp. flour;
0.5 tsp soda

For cream:

1 liter of sour cream;
a packet of special thickener;
a little lemon juice;
1 tbsp. Sahara.

Preparation:

Lightly beat the eggs with sugar, add honey, and beat again.
Pour baking soda into the flour and add it all together to the honey-egg mixture. Mix first with a spoon, then with a mixer.
Cover with a lid or film and leave on the kitchen counter for three days. Stir several times daily.
Take a sheet of parchment, place a few spoons of dough on it and use a knife to stretch it to the desired shape.
Bake the crust in the oven for about 5 minutes at standard (180°C) temperature. Do the same manipulation with the remaining cakes.
Whip sour cream with sugar straight from the refrigerator. Halfway through the process, add a little lemon juice and thickener to taste.
Coat all the cakes with cream and put them in the refrigerator. Serve only the next day.

Honey cake with prunes - step-by-step recipe

If you prepare a honey cake according to this recipe, it will turn out especially tender and airy. The highlight of the baked goods will be a light cream and a piquant taste of prunes.

For baking cakes:

2.5–3 tbsp. flour;
60 g butter;
1 tbsp. Sahara;
3 medium eggs;
2 tbsp. honey;
the same amount of vodka;
2 tsp soda

For buttercream:

200 g prunes;
500 g fatty (at least 20%) sour cream;
375 g (at least 20%) cream;
½ tbsp. Sahara.

Preparation:

Build a water bath on the stove. As soon as it warms up, put the butter in the upper container and melt it completely.
Add sugar and honey. Mash a little while continuing to heat. Pour in vodka and beat in the eggs. Stir vigorously to prevent the eggs from curdling. Add soda at the end.
Remove from heat, add flour in parts, kneading the dough. Once it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
Roll out each circle thinly and bake in the oven at standard temperature.
Beat sour cream and sugar, and in a separate bowl, beat cream until thick. Soak the prunes in boiling water for half an hour, dry and cut into arbitrary medium-sized pieces. Gently mix everything together.
If necessary, trim the cakes with a knife and chop the trimmings. Assemble the cake, generously coating the layers with cream.
Sprinkle the top with crumbs. Let stand for at least 10 hours.

Honey cake “like grandma’s”

For some reason, it has happened since childhood that the best pies and cakes are made by my grandmother. The following recipe will reveal all the secrets of grandma's honey cake.

3 eggs;
3 tbsp honey;
1 tbsp. sugar in the dough and the same amount in the cream;
100 g butter;
about 2 glasses of flour;
2 tsp soda;
700 g sour cream;

Preparation:

Place well-melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
Place the container in the bath and leave with constant stirring for about 7-8 minutes.
Cool the mixture slightly, add flour in portions. Form the finished dough into 12 equal balls.
Roll each one out very thin, prick and bake in the oven (190–200°C) for 3–4 minutes. You need to work with the dough very quickly, as it dries instantly.
Beat the sour cream straight from the refrigerator with a mixer and sugar, gradually increasing the speed. If the sour cream is not thick enough for your taste, add a special thickener.
Trim the cooled shortcakes with a knife, spread generously with cream, not forgetting to coat the sides. Chop up the scraps and decorate the top of the product. Let it brew for at least 15–20 hours.

Sponge cake honey cake - recipe with photo

To make a honey cake, you don’t have to bake a whole mountain of cakes. Just one is enough, but a biscuit. The main thing is to follow the detailed recipe with photos exactly.

250 g sugar;
4 large eggs;
1.5 tbsp. flour;
2–3 tbsp. honey;
1 tsp soda

Preparation:

About an hour before cooking, remove all the necessary ingredients from the refrigerator and cabinets and place them on the table. This is necessary to ensure that the products are at the same temperature. At the same time, separate the whites from the eggs and put them back in the cold. Sift the flour thoroughly, preferably twice.
Place honey in a thick-walled saucepan and set it to low gas. As soon as the product melts, add baking soda, quenched with vinegar, directly over the saucepan. Stir and cook for about 3-4 minutes until the mixture begins to darken slightly.
Add sugar to the warm yolks and beat the mixture well, starting at low speed and gradually increasing it. In this case, the initial volume should increase four times.
Take out the whites, pour in a teaspoon of ice water and beat with a mixer until a strong foam is obtained.
Carefully fold half of the whites into the yolk mixture. Then add slightly cooled honey and soda. Add the flour in portions and only at the last moment add the second half of the whites.
Immediately pour the biscuit dough into a greased mold and place in an oven preheated to 180°C. Bake the product for 30–40 minutes without opening the door.
Let the finished biscuit cool right in the mold and only then remove it. Using a sharp knife, cut into 2 or more layers. Apply any cream and let soak for two hours.

Honey cake with nuts

The original combination of honey and nut flavors gives the cake prepared according to the following recipe a special zest. Honey cake with nuts and thick sour cream is an excellent option for a homemade feast.

For honey dough:

200 g flour;
1 egg;
100 g butter margarine;
100 g sugar;
170 g honey;
½ tsp. soda

For sour cream and nut cream:

150 g thick (25%) sour cream;
150 g butter;
130 g shelled nuts;
140 g of powdered sugar.

Preparation:

Mash soft butter with sugar with a fork. Add egg and honey, mix vigorously.
Sift the flour, add soda to it and add in parts into the honey mass.
Grease a medium pan with a slice of butter and place a third of the dough, spreading it out with a spoon or wet hands.
Bake the crust for 7-10 minutes at a temperature of about 200°C. Make 2 more cakes in the same way.
Quickly fry the crushed nuts in a dry, hot frying pan.
For the cream, grind soft butter and powdered sugar. Add sour cream and nuts, stir until all ingredients are combined.
Grease the cold cakes generously with sour cream and nut cream, sprinkle the top and sides with crushed nuts. Refrigerate to soak for at least 2-3 hours.

Honey cake without eggs

If there are no eggs, then making honey cake is even easier. The finished cake will be especially tasty due to the presence of dried fruits. Prepare for the test:

2/3 tbsp. Sahara;
2.5–3.5 tbsp. flour;
2 tbsp. honey;
1.5 tsp quenched soda;
100 g of good creamy margarine;
2 tbsp. sour cream.

For cream:

½ tbsp. fine sugar;
0.6 l thick sour cream;
100 g prunes or dried apricots.

Preparation:

Make a water bath on the stove. Place oil in the top saucepan.
Once it melts, add honey and sugar and stir quickly.
Pour in sour cream and add 1 tbsp. flour, stir. Directly above the container, extinguish the soda with vinegar, stir and remove from the bath.
Leave the dough for about five minutes to cool. Then knead it, adding flour little by little, as much as you need.
Divide the dough into 6 approximately equal parts. Wrap each one in film and put it in the freezer for 15–20 minutes.
Take out the pieces one at a time, roll them into the desired shape on a sheet of parchment and, pricking them with a fork, bake for 3–6 minutes in an oven preheated to 180–200°C. Please note: the cakes are eggless and therefore very soft and fragile. Let them cool completely on the parchment.
Place the sour cream for the cream in a gauze bag and hang it on the edge of the pan to drain off excess liquid for a couple of hours. Then beat with sugar until thick.
Pour boiling water over prunes and dried apricots for about ten minutes, then dry and cut into thin strips.
Coat each cake with cream, place dried fruits on top in a thin layer and so on until you have folded 5 cakes. Be sure to grease the top and sides well.
Grind the sixth cake layer and sprinkle crumbs well on all surfaces of the honey cake. Let soak for at least 6 hours, preferably longer.

Honey cake without honey

Is it possible to make a honey cake without having honey at your disposal? Of course you can. It can easily be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses take:

175 g sugar;
125 g water;
on the tip of a knife soda and citric acid.

Preparation:

Remember, homemade molasses should be used immediately. Everything must be done very quickly and without errors, otherwise the product will not work.
So, bring the water to a boil in a miniature saucepan. Add sugar, and most importantly, do not stir it with a spoon! To mix, rotate the container itself.
Once the crystals have completely dissolved, cook the syrup for another 5-10 minutes until a drop of it dropped into ice water remains soft. Check at least once a minute. It is very important not to miss the moment and not to overcook the mass before the ball hardens.
As soon as the syrup reaches the desired consistency, very quickly add soda and lemon and mix vigorously. If foam forms, then everything is done correctly. After the reaction has completely stopped (foaming should have subsided), remove the container from the heat. The finished molasses looks very much like regular liquid honey.

For the test:

3 tbsp. molasses;
100 g butter;
200 g sugar;
3 eggs;
1.5 tsp baking powder;
350 g flour.

For cream:

900 g fatty (at least 25%) sour cream;
4 tbsp. Sahara;
juice of half a lemon.

Preparation:

Melt the butter in a water, or better yet, steam (when there is an air gap between the upper container and the boiling water) bath.
Beat in the eggs one at a time, stirring constantly. Next 3 tbsp. finished molasses.
Mix the flour with baking powder in advance and add only half the portion. Mix thoroughly and remove from the bath.
Add the remaining flour until the dough has the consistency of stretchy soft chewing gum, but still holds its shape.
Divide the dough into 8 parts, roll each into a layer (3-4 mm thick) and bake for 2-4 minutes at 200°C.
While the cakes are still hot (they will turn out relatively pale, since molasses is used, not honey), trim them with a knife to the correct shape, and crush the trimmings.
Beat the sour cream with sugar, starting the process at low speed and gradually increasing it. Finally, squeeze out the lemon juice. Punch again for a couple of minutes.
Assemble the cake, evenly coating the cakes, top and sides with cream, and sprinkle with crumbs. Let sit for several hours before serving.

Liquid honey cake - detailed recipe

The dough for making this honey cake turns out to be liquid and needs to be spread to form the cakes. But the finished cake comes out especially tender, literally melting in your mouth.

For the batter:

150 g honey;
100 g sugar:
100 g butter;
3 eggs;
350 g flour;
1.5 tsp soda

For light cream:

750 g (20%) sour cream;
a little more than 1 tbsp. (270 g) sugar;
300 ml (at least 30%) cream;
a little vanilla.

Preparation:

Beat the eggs vigorously until fluffy. Add soft butter, honey and fine crystalline sugar.
Boil for a couple of minutes in a water bath. Add soda and stir - the mass will turn whitish.
Add the flour little by little, stirring after each addition until the dough is sticky and viscous.
Line the pan with parchment paper. Place about 1/5 of the dough in the center and spread it with a spoon, spatula or wet hand.
Bake in the oven (200°C) for about 7-8 minutes until brown. At the same time, the cake should remain soft. While still warm, cut to desired shape. Do the same with the remaining dough. To prevent the cakes from deforming when cooling, press them down with a press (a board and a bag of cereal).
Beat the cold cream with a mixer until thick. Add the remaining ingredients and beat until the sugar crystals dissolve.
Assemble the cake, coat the sides and top. Garnish with crushed crumbs. Place in a cool place to soak for 2–12 hours.

How to make honey cake - dough for honey cake

As can be seen from the proposed recipes, any dough that contains honey is excellent for making honey cake. But even this ingredient can be replaced with molasses or maple syrup. If desired, you can prepare honey cake with or without eggs, with butter, margarine or without this product at all.

You can bake the cakes themselves in an oven or directly in a frying pan. These can be rather dry thin shortcakes, which, thanks to the cream, become very tender and juicy. Or a thick sponge cake, cooked in the oven or slow cooker, which just needs to be cut into the required number of layers.

Homemade honey cake - cream for honey cake

Any cream that you can prepare today is suitable for layering honey cakes. For example, it is enough to thoroughly beat sour cream or cream with sugar or powder. Mix condensed milk with soft butter, cook regular custard and add butter or condensed milk to it if desired.

Sponge cakes can be smeared with jam, marmalade, marmalade or honey, and soaked in original syrup. If desired, crushed nuts, pieces of candied fruits, fresh, canned or dried fruits are added to the cream. The main condition is that it must be liquid enough to soak the honey cakes.

How to decorate a honey cake

There is no clear answer to the question of decorating a honey cake. Of course, in the classic version, it is customary to sprinkle the top and sides of the cake with crumbs made from scraps. But you can use crushed nuts instead.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figures made from roasted and ground peanuts, or designs made using stencils. To add originality to the cake, you can beautifully lay berries, slices of fruit on top, make a lattice with cream, or simply fill it with chocolate glaze.

In fact, decorating a honey cake is limited only by the imagination of the hostess and her cooking abilities. But it’s never too late to learn something new, experiment with existing ingredients and come up with your own unique decor.