In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine and not spread!).
Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.
Add 1 full tsp. soda.
Mix quickly. The mass will increase slightly in volume and brighten.
Remove from heat and add 350 g of sifted flour.
Mix well.
At this stage, the dough is quite sticky. But it shouldn't be liquid! Now the dough should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.
Ready dough need to be divided into equal pieces (or just pinch off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.
Roll out and bake!
Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.
Roll out.
Very thin! Approximately 3 mm, almost to the gaps!
And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.
We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom burns. Cakes are baked very quickly, up to 5 minutes. Watch out!
We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.
Warm, the cake is quite soft. Fluffy, light and soft! Look!
So we baked all the cakes!
Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!
Collecting the cake!
For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery ring, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).
We put the cake. We put cream on it. Then more cake. Etc.
For many housewives who want to cook "Honey cake", the simplest recipe is very delicious cake will come to the rescue. It is appropriate for absolutely any holiday, those who try to bake such a delicacy will make sure that it does not take much time. However, it requires a small number of components.
How to cook a simple honey cake?
To make "Honey cake", the simplest recipe for a delicious cake involves a base of shortbread or biscuit cakes with the addition of honey. Additional components can be varied:
- As a decoration, you can use dark chocolate impregnation or walnuts.
- A simple cream for "Honey cake" can be sour cream, cottage cheese, made with condensed milk or classic custard.
- Cakes can be baked in the oven, fried in a pan, cooked in a slow cooker.
"Honey cake" - a classic simple recipe
The basic recipe is considered the simplest "Honey cake", which is baked in the oven. The result is an airy and not too sugary treat. It can be made with condensed milk or sour cream. The culinary preparation is removed for the night in the cold, and in the morning you can already enjoy a delicious soaked cake.
Ingredients:
- flour - 500 g;
- margarine - 100 g;
- eggs - 2 pcs.;
- honey - 2 tbsp. l.;
- soda - 1 tsp;
- sugar - 150 g.
For cream:
- butter- 250 g;
- condensed milk - 1 can.
Cooking
- Mix margarine, sugar, honey and salt. To put on water bath.
- Beat the eggs and add them to the dough.
- Pour soda, keep on the stove until the volume increases.
- Add flour and knead, divide into 8 parts, bake each for 10 minutes.
- Soften the butter, add condensed milk and beat.
- To make "Honey cake", the easiest recipe for a very tasty delicate cake ends with smearing the cakes with cream.
A simple recipe for "Honey cake" with sour cream
Truly tender and with an amazing honey aroma, it should turn out simple. It is characterized by a lighter structure compared to condensed milk. finished cake must be sent to the cold, for impregnation it will take a couple of hours. This time is enough for the cream to be absorbed and the delicacy to acquire the necessary structure.
Ingredients:
- butter - 100 g;
- sugar - 1 cup;
- honey - 2-3 tbsp. l.;
- soda - 1 tsp;
- eggs - 3 pcs.;
- flour - 2 cups.
For cream:
- sour cream - 800 g;
- sugar - 1 cup.
Cooking
- Mix butter, sugar and honey and heat in a water bath.
- Pour in soda. When the mixture has increased in volume, remove it from the heat.
- Whisk eggs and add to mixture.
- Add flour, mix.
- Divide the dough into 5 cakes. Each bake 5 minutes.
- Beat sour cream with sugar. Spread a simple honey cake with cream.
Biscuit "Honey cake" - a simple recipe
There is the simplest honey cake recipe, which is based on biscuit dough. It can be extremely air cake. However, there is a certain nuance in cooking, it must be kneaded gently with light movements and put only in a preheated oven. For impregnation, you can use sour cream or butter cream.
Ingredients:
- eggs - 7 pcs.;
- sugar - 1 cup;
- honey - 4 tbsp. l;
- flour - 1 cup.
For cream:
- butter - 200 g;
- sugar - 1 cup;
- milk - 0.5 cups;
- egg - 2 pcs.
Cooking
- Whisk eggs, sugar and honey. Pour in the flour.
- Bake the dough for 30-40 minutes.
- Biscuit cut into 3 layers.
- For cream, mix milk, sugar and egg, bring to a boil. Soften the butter, add it in a thin stream into the mixture.
- Grease a simple biscuit “Honey cake” with cream.
Simple "Honey cake" with cottage cheese
You can make a simple “Honey cake” airy and at the same time nutritious if you use a sour curd-sour cream layer. The percentage of fat in cottage cheese can be any, it will depend on the individual wishes of the hostess. You can add a special piquancy to the cream if you add chopped walnuts to its composition.
Ingredients:
- egg - 3 pcs.;
- sugar - 0.5 cups;
- honey - 150 g;
- butter - 150 g;
- soda - 1 tsp;
- flour - 1.5 cups.
For cream:
- cottage cheese - 250 g;
- sour cream - 250 g;
- sugar - 2/3 cup;
- walnuts - 0.5 cups.
Cooking
- Melt the butter, beat eggs with sugar separately. Mix these two components, pour honey into them.
- Pour flour and soda into the mass, make a batch.
- Bake the dough for 30 minutes.
- After cooling, the workpiece is cut into 3 parts.
- Beat sour cream with cottage cheese and sugar.
- Lubricate the cakes with cream, sprinkle with nuts.
A simple recipe for "Honey cake" with condensed milk
Many housewives like to use the simplest. To give delicate taste butter is added to the cream. Milk can be boiled or left as is. For an attractive appearance the cake can be decorated with melted chocolate, a sprinkle of crumbs and nuts.
Ingredients:
- eggs - 3 pcs.;
- flour - 3 cups;
- honey - 3 tbsp. l.;
- soda - 1 tsp;
- sugar - 1 cup.
For cream:
- butter - 250 g;
- condensed milk - 1 can.
Cooking
- Mix eggs, honey, sugar, soda. Keep the mass on fire until it becomes larger in volume.
- Add flour, make a batch. Divide the dough into 8 parts.
- Bake each cake for 7-12 minutes.
- Beat sour cream with sugar. Lubricate the cooled cakes.
- Remove the cold cake for 12 hours.
A simple recipe for "Honey cake" in a pan
There is a very interesting way of cooking with which you can make simple. The resulting delicacy will not be inferior in taste to the one cooked according to traditional recipe in the oven. The advantage of this type of cake is the simplified process of its preparation.
Ingredients:
- eggs - 3 pcs.;
- flour - 400 g;
- butter - 100 g;
- sugar - 150 g;
- sour cream - 2 tbsp. l.;
- honey - 60 g;
- soda - 0.5 tsp
For cream:
- sour cream - 600 g;
- sugar - 100 g.
Cooking
- Butter, sugar and honey put in a water bath.
- Add soda and leave for 5 minutes.
- Add eggs, sour cream, mix.
- Add flour, knead. Refrigerate the dough for 2 hours. Make 6 cakes, each of which fry.
- Lubricate the cakes with a cream of whipped sour cream with sugar.
"Honey cake" in a slow cooker - a simple recipe
Can be cooked extremely quickly. This is due to the fact that in this recipe there is no need to bake each cake separately. Using the device, a biscuit is made, which is then cut into separate parts. Honey for this cake is recommended to choose light and liquid.
Of course, everyone knows the Medovik cake (aka Medovik) since childhood, even if they haven’t really tried it: known since Soviet times, it must be saturated with sour cream and smell like honey (at least this should be Medovik 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 “composed” the cream, combining several recipes I know. The honey cake turned out to be very tender, it was soaked by 200% :), no cloying (lovers of moderately sweet / savory cakes will appreciate it!), Only a light shade of honey and a fabulous cream, also absolutely non-greasy and not heavy, in a word, the most delicious honey cake. I am attaching a simple recipe to prove the above :)
I must say that all the honey cakes that I ate before, alas, did not claim the title of my favorite cake. First of all, because of the sweetness or "chimous" taste, which is especially true for cakes from shops / cafes. Or just the taste seemed primitive: honey cakes and cream of sour cream, as for me - nothing special. It happens that the cake is not very well soaked (or the cream is not tasty), which also makes it not very successful.
My Medovik, I can boldly and immodestly say :), the most delicious and unusual of all that I have eaten! All the guests who tried it were delighted. There were no indifferent! Therefore, I simply have to tell you about the most delicious Medovik, a 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 follow the ganache principle (heavy cream + butter + chocolate), there are many options. But as for me, it's either very simple or bold. Although, of course, the taste and color ...)
My honey cake cream is one of the most simple ingredients, this is a cross between custard and sour cream (don't let that scare you!). It turns out very tender, unsweetened, the consistency is smooth, moderately thick, ideal for soaking the cake; taste - caramel-honey! According to me, this best cream of the possible.
In a word, the most delicious Medovik: 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
Cream Ingredients:
- 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;
Cooking:
Dough . In not large saucepan or saucepan, combine sugar, butter, honey. Put on 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. After adding soda, without ceasing to interfere, cook for about a minute. The mixture will become fluffy, increase in volume.
Remove the mixture from the heat and add to the flour (in a large bowl), mix hard dough. It may feel sticky at first, but as it cools, it will become elastic.
Mix it up a little. Then make a "bun", divide it into 8 equal parts (you can cover them right on the table with cling film so that they do not become weathered).
Preheat oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer to a baking sheet with parchment - do not try to immediately make the cake even, the desired diameter. I advise you to roll out the dough in a conditionally round shape, and then, removing the cake from the oven, use a “stencil” (bottom from a detachable shape of the desired diameter) and a knife to cut out a circle.
Bake the cake for literally 3-5 minutes, it will brown very quickly (do not overdo it!). While it is hot and still soft (in just a minute it will cool and become harder, like a cookie), immediately cut a circle out of it. Put the scraps in a blender bowl - they will be needed for crumbs, which will decorate the cake.
Repeat the procedure with all 8 parts, getting 8 cakes.
Cream. Whisk eggs together with cornstarch.
Heat the milk without boiling. Gently pour it (in parts!) into the egg mixture, whisking constantly.
Pour the mixture back into the saucepan and simmer over low heat, stirring, for 5 minutes until thickened. Do not be afraid of lumps - after they leave, and at the final stage the cream will be smooth and uniform. Cool slightly.
Add to warm mixture boiled condensed milk(in parts), beating with a mixer.
Butter (should be room temperature) beat for a couple of minutes in a separate bowl. Add it to the mixture while whisking.
Sour cream must also be beaten 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.
Cake assembly. Put the cake, generously grease it with cream (do not be sorry :). Sprinkle a little crumbs, previously crushed in a blender.
Cover with the second cake layer, pressing down slightly. Also grease with cream and sprinkle with crumbs again.
Repeat the procedure with all cakes. On the sides also do not forget to apply cream. On top, on the last cake, put more cream than usual, 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 Medovik will delight you and surprise your guests without a doubt.
Now you know how to cook the most delicious Medovik :) You can get acquainted with the best recipes for other cakes.
You know, usually in the recipes for "Honey cake" they begin to tell the classic story of its origin. And I want to tell another. If you are not interested, you can, no doubt, go straight to the recipes with photos step by step below in the text. But I found the story funny.
Unfortunately, I don't remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. All acquaintances as soon as they found out about this and, knowing her passion for cooking, immediately asked "is it possible to cook something Russian." And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to focus on this particular cake, which I once tried in a pastry shop. In order not to bore you with a long story ... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely in RuNet, skipping pages through a translator program. And I was shocked that there were hundreds of them and all different and not similar! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose the one that most closely resembled the taste sensations she got from eating cake in a candy store. Started cooking. And then - shock! The cakes are hard as a sole, the cream (sour cream) all flows down the sides. I was upset, I wanted to throw it away, but at the last moment I restrained myself and put it in the refrigerator “until tomorrow”, just in case. And how surprised she was when in the morning she got exactly what she wanted, soft, soaked, tender, delicious, melting honey cake.
Classic honey cake recipe
Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is a variation on a theme. But the cream may be different. We will first look at how to prepare the dough and bake the cakes. And only then we will move on to the recipes for creams.
Ingredients:
- flour - 3 cups;
- softened butter - 2.5 tablespoons;
- sugar - 1/2 cup;
- honey - 3 tablespoons;
- soda - 1.5 tsp;
- eggs - 3 pcs.
Cooking:
- We will put the dough in a water bath, so from the very beginning we take a pan suitable for this. I put butter.
- We pour sugar.
- We add soda.
- We break the eggs.
- I put honey. It can be both liquid and candied. It is easier to work with liquid, so you can melt thick in the microwave or over hot water, or you can put it as it is, this does not affect the taste.
- Mix well. In a large saucepan, bring water to a boil, put ours with the ingredients on it. We reduce the fire and continue to interfere, heating.
- After a while, usually it takes 15-20 minutes, the mixture will turn white and become more fluffy.
- Remove from the bath and sift the flour into it.
- The dough will be somewhat runny. You can do it as follows: correctly, if you have time, put it in the refrigerator overnight. There it will thicken. If there is no time or no desire, add more flour until you feel that it can be kneaded with your hands.
- Transfer to a floured cutting board and knead a little with your hands.
- We divide into several identical parts according to the number of layers. Usually 8-10.
- Roll out with a rolling pin, cover with a plate and cut with a knife. Don't throw away the cuttings! We still need them.
- We put the blanks on a baking sheet lined with baking paper or a silicone mat.
- We bake in an oven heated to 200 ° C until cooked. Ready cakes turn brown and become hard.
- We also bake the trimmings. Let everything cool down.
Blanks can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another version of the honey cake test.
A simple honey cake recipe
Ingredients:
- eggs - 3pcs;
- sugar - 1 cup;
- honey - 2.5 tablespoons;
- flour - 2 cups;
- soda - 1 tsp without a slide;
- vinegar - 30 ml.
How to bake:
It's time to move on to creams that you can make at home for the cake. The most popular are sour cream and custard. Let's see their recipes and photos.
Sour cream for "Honey cake"
In the Soviet Union, many prepared sour cream. Perhaps because it was one of the most inexpensive and affordable options.
Ingredients:
- sour cream of maximum fat content - 0.5 l;
- granulated sugar - 1 cup.
How to whip cream:
- And we will beat him up. By the way, I remember in childhood we had such a hand mixer in the form of a jar with a screw cap, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip the sour cream.
- Of course, in the modern world, we will take an electric mixer. Sour cream should be cold, and sugar - the finer the better. Whisk until it dissolves completely.
- We coat the cake and put it in the refrigerator for 12 hours.
Cream with sour cream and semolina
Very gentle, not too fluid, but soaks the cake well.
Ingredients:
- sour cream - 3-4 tsp;
- semolina - 1/2 cup;
- milk - 0.5 l;
- sugar - 3 tablespoons;
- butter - 70g.
How to weld:
Custard for "Honey cake"
Also very popular and delicious option. In order for the cake to acquire a caramel hue, add chocolate.
Ingredients:
- sugar - 2/3 cup;
- butter at room temperature - 200g;
- eggs - 3pcs;
- chocolate - 100g;
- starch - 3 tsp
How to brew:
How to decorate "Honey cake"
Usually those same trimmings from cakes crumble after cooling. Sprinkle the top and sides of the cake with crumbs.
You can rub the chocolate, decorate with finely chopped nuts: walnuts, hazelnuts.
Sometimes pieces of prunes and nuts are placed between the cakes on a layer of cream. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you.
Choose for yourself your favorite honey cake recipe and cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!
A few general tips for making honey cake classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and eggs, respectively, of a smaller size, then take 4 pcs.
Secondly, the taste of cakes is very dependent on honey: the darker the honey, the richer the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take honey liquid or thick (I have the last option).
Let's start cooking our Medovik (classic recipe).
In a bowl, lightly beat the eggs with a whisk.
In a small saucepan with a thick bottom, I combine 200 g of sugar, honey and half the butter. I let the honey melt over medium heat, stirring. Pour the eggs to the honey-oil mass and stir until the sugar and butter dissolve. I cook 5-7 minutes.
I add soda and leave for a minute on fire. Everything should double in volume. I take it off the fire.
Pour the mass from the pan into a large bowl and gradually pour in the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel so that it does not wind up while the oven is heating up (temperature 200 ° C).
I roll out a thin layer from each kolobok, prick with a fork and send it to the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on paper, and then transfer it to a baking sheet.
From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.
Now you can take up the preparation of the cream.
There is sour cream in the classic Medovik, but I suggest making two at once delicious cream: with condensed milk and sour cream.
When choosing sour cream for cream, you need to remember one thing - the higher the fat content of sour cream, the more juicy the cake will turn out.
For sour cream I whip the sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.
For the second cream, you need exactly condensed milk without unnecessary additives. No condensed milk or condensed milk product will not work with vegetable fats.
I beat the remaining softened butter with condensed milk into a homogeneous cream.
