Mix thoroughly with a whisk.
Then add softened butter and place the saucepan (or ladle) on a small fire.
Next, add half the flour, mix.
Roll out one part of the dough immediately on parchment, adding flour, or on a silicone mat. Cut out a paper figure-eight template about 20 cm long. I cut it out from a regular A4 sheet. The rolled out dough should be about 0.5 cm thick. Place the template on top of the dough. 
Cut out a figure eight pattern with a knife, prick the dough with a fork.
Bake the cake in an oven preheated to 170-180 degrees for 7-10 minutes (look at your oven - the cake bakes very quickly, as it browns a little - it's ready, if you overdo it - it will be dry and brittle). You can cut and bake different figures from scraps of dough, I have hearts. If the dough has been kneaded and aged properly, the cake will not bubble and stay flat.
In the same way, bake the second cake from the remaining dough in the form of the same eight. Cool the cakes. Place one cake on a dish and spread the cream on it (place in a piping bag with a round nozzle or a star nozzle) in the form of large drops. Between the cream, also, from the culinary bag, apply boiled condensed milk in the form of droplets or stars. 
And then the cake can be decorated with cream, adding dyes to it, dough figures (I have hearts). The cake can be decorated with anything: flowers, chocolate, mastic figurines, etc., as long as it is bright and beautiful.
Delicious, beautiful and interesting cake "Number", made from honey cakes, put in the refrigerator for 3-4 hours, it is perfectly soaked and becomes tender. Serve at the festive table.
Bon Appetit!
One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, subtle honey cakes, tender and juicy, with a smooth and velvety sour cream butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!
In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this. honey cake, which could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most hostesses.
Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.
Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you don't want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...
Ingredients:
Dough for honey cakes:
(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)
Sour Cream Butter Cream:
Chocolate honey decoration:
Cooking step by step with photos:
To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration at will, buy a quality White chocolate what you need for the bees, I will tell below.
First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.
Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.
In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, room temperature- so it will disperse faster and more evenly in the egg mass.
We put the saucepan over medium heat and, with constant stirring (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!
Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.
We interfere, we interfere, we interfere and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.
The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.
We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.
As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). Finished choux pastry it turns out very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.
Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).
We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - so tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.
When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.
Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.
Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.
Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.
We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.
Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.
Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.
When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with small-fine crumbs, you can chop everything into food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.
The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.
Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.
It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.
The next stage of preparation classic cake Medovik - assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.
We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.
Then we put the cake again, apply the cream ... and thus collect the entire honey cake.
We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.
Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.
For a holiday or just to please and pamper their family, housewives cook a lot. They cook, steam, bake cookies, various pastries and cakes. Just the latter will be discussed.
There are a lot of cake recipes. We want to offer you step-by-step recipes for biscuit honey cake and several types of cream for the layer.
Features of the preparation of biscuit dough
To make the biscuit airy, it is enough to follow a few simple rules.
- Use sifted flour, so it is saturated with oxygen, becomes loose, and the dough will be airy.
- Knead the dough very lightly and quickly.
- Preheat the oven in advance to immediately put the biscuit to bake. If the dough stands in the form without baking even a short time, then the air bubbles achieved by whipping will come out of the dough and the airiness will disappear.
- During baking, do not slam the oven door to prevent the biscuit from sagging.
What cream to prepare
There are many options for the cream, we offer you the most simple recipes their preparation.
| Type of cream | Products | How to cook |
| sour cream | sour cream - 300 g; sugar - 200 g; vanillin - to taste |
In a bowl, thoroughly beat all the ingredients with a mixer or blender. |
| Creamy | butter - 200 g; eggs - 2 pcs.; milk - 0.5 tbsp.; sugar - 1 tbsp. |
In a saucepan, mix milk, sugar and egg. Stir, put on fire, bring to a boil, stirring constantly. Grind the softened butter in a separate bowl. Beat with a mixer or blender. At the same time, introduce milk with sugar and an egg in a thin stream. |
| Creamy with boiled condensed milk | butter - 200 g; boiled condensed milk - 1 can. |
Grind the softened butter and start beating. Gradually add condensed milk. Whip until fluffy. |
Of course, the cake cannot be attributed to diet dessert but sometimes you can treat yourself. Thanks to the eggs and honey in the dough, biscuit honey cake contains vitamins A, D, E, K, PP and group B.
Biscuit honey cake recipes with photos
Classic version with buttercream
Ingredients
For test:
- eggs - 7 pcs.;
- sugar - 1 tbsp.;
- honey - 4 tbsp. l.;
- flour - 1 tbsp.;
For cream:
- butter - 200 g;
- sugar - 1 tbsp.;
- milk - 0.5 tbsp.;
- egg - 2 pcs.;
For chocolate filling:
- dark chocolate - 1.5 bars.
Cooking time: 1 hour 30 minutes;
servings: 8;
cuisine: Russian.
Cooking
1. First, sift the flour through a fine sieve. We set aside.
Sift flour through a fine sieve
2. Drive eggs into a deep bowl, add sugar, put honey and beat with a blender until thick foam. The mass should turn white, increase in volume by 2-3 times. If we draw a spoon over the surface, the trace does not immediately become numb.
Beat eggs, sugar, honey in a strong foam 3. Pour the sifted flour into the whipped mass. We try to pour it not in one place, but spray it on the surface without weighing down the biscuit dough. Knead quickly, but very carefully, from the bottom up.
Carefully knead the dough with a spatula. 4. We cover the form with parchment paper and pour the dough. Carefully, carefully put in the oven, preheated to 180 degrees. Biscuit dough settles even from small blows to the form in which it is located.
Pour the finished dough into a mold, previously lined with paper. It is good if the form has split edges, but this is not necessary. You can walk a knife around the edges of the mold at the cooled honey biscuit and then pull it out.
5. Bake for 30-40 minutes in the oven at 180 degrees. Readiness to check with a match or skewer, piercing the finished cake. Damp dough should not stick to the skewer, it should remain dry.
We bake a biscuit at a temperature of 180 degrees 6. Cut the baked biscuit must be cooled down so as not to tear the tender dough.
Cut the cooled biscuit into 3 layers 7. While the cake is cooling, prepare the buttercream. Then we grease the cut cakes with it. We also grease the top cake with cream, but just a little bit. Leave under chocolate filling.
8. Melt the chocolate in a water bath and pour the cake on top. The chocolate hardens quickly, which helps keep the cake nicely shaped.
Video: How to cook a honey cake from biscuit cakes
With prunes and walnuts
We offer you another option for preparing a biscuit honey cake - with prunes and walnuts. It is fragrant, delicious, delicate cake with richness of taste.
Honey cake with prunes and walnuts Ingredients
For test:
- eggs - 7 pcs.;
- sugar - 170 g;
- honey - 200 g;
- flour - 300 g;
- soda - 1.5 tsp;
For cream:
- fat sour cream (can be homemade) - 500 g;
- powdered sugar - 200 g;
- walnuts - 180 g (we will lay some on the cakes, some will go to decorate the cake);
- prunes - 250 g;
For impregnation:
- honey - 130 g;
- boiled chilled water - 300 g.
Cooking time: 5 hours 40 minutes;
servings: 8;
cuisine: Russian.
Cooking
1. Add soda to honey, put on low heat. Stir constantly without letting it boil. Remove from fire, let cool.
Melt honey with soda over a fire, not letting it boil 2. Separate the proteins from the yolks.
3. Beat the whites, gradually adding sugar in small portions. When the mass turns white, we begin to add the yolks one by one. Add honey with soda, which has had time to cool. We continue to beat for 10 minutes.
Beat the whites with sugar, add all the yolks and honey with soda one at a time 4. Sift the flour through a fine sieve.
5. Add the sifted flour, knead the dough. We do not knead for a long time to maintain airiness.
Add flour and knead the dough with a mixer or spatula 6. Pour out ready dough in a baking dish (it is convenient to take a diameter of 26 cm). Line the bottom of the mold with parchment paper. We put in the oven, preheated to 180 degrees and bake for 30-40 minutes.
Pour the dough into the mold 7. While the biscuit is baking, let's deal with walnuts and prunes. Finely chop the nuts, then fry in a pan to remove the slight bitterness characteristic of walnuts.
Chop the walnuts and fry them lightly in a frying pan 8. Pour prunes with boiling water for 10 minutes, then squeeze well, remove excess water with a paper towel and chop finely.
Prunes are kept in hot water, dry, grind 9. We take out the biscuit from the oven. Readiness can be checked with a skewer. If lumps do not stick to it raw dough, can be taken out.
If the biscuit is well “tanned” on top, but lumps stick to the skewer, cover it, while still in the oven, with thick paper (thin paper will burn quickly and the edges will crumble) or foil.
We cool the finished biscuit without removing it from the mold. We do not take out the finished biscuit immediately from the mold, let it cool. If the top is uneven, carefully cut with a wide knife.
10. Cut the cooled cake into 4 parts.
11. Prepare the impregnation: mix honey with chilled boiled water.
12. Preparing the cream will not take much time either. Beat icing sugar with fat sour cream. If powdered sugar is not available, sugar will do. But it will take longer to beat, until the crystals are completely dissolved.
Beat sour cream with powdered sugar until smooth and fluffy 13. We begin to collect the cake. Grease the bottom of a large dish or plate with a small amount of cream - so the bottom cake will not be dry. But do not overdo it so that a piece of cake retains its shape when cut.
14. We put the first cake and grease it with impregnation.
We impregnate the cake with honey impregnation 15. We spread the cream, then put the prunes and then the crushed nuts.
Lubricate each cake with cream, put prunes and crushed walnuts on it 16. Thus, lay out all the cakes. Then completely grease the entire cake with cream.
Grease the top and sides of the cake with cream and put in the refrigerator 17. Put in the refrigerator for 4 hours so that the cake is soaked and opened in taste.
18. We take out the cake from the refrigerator, decorate with halves of walnut kernels. Optionally, you can steal chopped nuts.
Biscuit honey cake with walnuts and prunes Video: Cooking biscuit honey cake with prunes and walnuts
Cake yield - 2.3 kg. It would seem a lot. But it is eaten very quickly and brings a lot of pleasure to your family thanks to the amazing combination of honey, walnuts, sour cream and prunes! Bon Appetit!
I want to tell you about a honey cake recipe that I accidentally found on the vast Internet.
We bring the mixture to the point where the foam itself acquires a dark orange saturated color. Then remove the container from the fire, where we add the prepared butter.
Stir the future dough until the butter is completely dissolved. We leave everything alone until it cools down.
When the mixture reaches a temperature closer to room temperature, break the chicken eggs into a container. Mix everything with a spoon.
The kneaded something in the container will look strange: sticky and liquid, like for dough.
In order for the dough to take on the desired consistency, send it to sediment in a cool place for a couple of hours.
After a while, the dough can already be divided into several parts (about 6) for baking cakes. If the stickiness of the dough is not gone, then just mix in some flour.
Roll out the cakes with a rolling pin and transfer them to a baking sheet (you can do this right on the form).
We load our shortcakes in a preheated oven to 180 °. So that during baking the cake does not bubble, but remains even, we will make punctures in the dough with a fork in advance.
Honey cakes can be cut to shape on a plate if they do not turn out straight right away.
How to make honey cake with sour cream
Give each honey cake time to cool. Then a honey cake, layering each base with sour cream.
As a filler between each cake, you can use other products at your discretion.
At the heart of the found recipe, it is recommended to use grated nuts as a filler.
I can only explain this by the fact that the magic dessert harmonizes perfectly only with a nutty flavor.
Due to the large number of honey cakes, the cake will turn out to be quite tall.
For the best impregnation shortbread, honey cake with cream can be sent for some time in the refrigerator under a small press. In addition, this is how the cake will become, and will allow you to beautifully decorate it.
For decoration it is permissible to use absolutely everything. For example, cover the cake with chocolate, lay out, attach a waffle butterfly, and sprinkle everything with sugar beads.
A simple honey cake: excellent in taste, soft, with a delicate aroma of honey - a wonderful dessert. Butter cream gives honey cakes softness, juiciness and tenderness. Bake a seductively mouth-watering honey sweetness at home according to the strength of each of you!!! Everyone has their own treasured honey cake recipe. experienced hostess: after all, this homemade culinary delight almost always turns out 100% and does not disappoint guests and household members. And I am no exception: I want to tell you a simple recipe on how and from what to bake an incredibly delicious honey cake.
Let's see what we need for this.
Ingredients:
for cakes:
- margarine - 100 grams;
- one glass of sugar;
- honey - 2 tablespoons;
- baking soda - 1 teaspoon;
- 200 grams of sour cream;
- two chicken eggs;
- flour - 2 cups.
For buttercream:
- 400 grams of cream;
- three tablespoons of sugar.
Simple honeycomb. Step by step recipe
- We will prepare the dough for cakes in a water bath. We put a bowl of water on the fire, and put a saucepan in it, in which we will prepare the dough for honey cakes.
- Then we send sugar, honey and margarine to the pan. Gradually stirring, dissolve everything to a liquid homogeneous mass.
- Add one teaspoon to the liquid honey mass. baking soda and, stirring, keep the mass in a water bath for 10 minutes. And only when the honey mass begins to change color, remove the saucepan from the heat.
- Add 200 grams of sour cream to a saucepan with honey and mix everything well.
- Next, one by one, we drive in two chicken eggs (it is very good to use homemade eggs for baking, always fresh) and again mix everything thoroughly.
- Two cups of wheat flour pre-sift.
- Now add the sifted wheat flour in small portions to the saucepan and mix thoroughly until smooth (it is very important that there are no lumps in the dough).
- We line the form for baking the honey cake with baking paper (we will bake one large cake, so it is better to use a baking sheet).
- Pour the batter in and spread evenly over the entire pan.
- We bake at a temperature of 200 degrees for 15 minutes (the baking time depends on your oven, so you can check the readiness of the cake with a wooden toothpick).
- We take out the finished cake from the oven and leave it to cool completely.
- We cut the cooled honey cake for the cake with a sharp knife into four parts, cut off the edges and give the cakes the same shape (you can cut each cake horizontally, then there will be a lot of cakes).
- From scraps we make crumbs for sprinkling the cake (I rub the scraps finely with a grater).
- To prepare butter cream for honey cake, you need to combine the cream with sugar in a small container and mix well. Let the cream sit for a few minutes to allow the sugar to dissolve.
- Then beat the cream well with a mixer.
- We coat all honey cakes ready butter cream.
- We lay cakes with cream on top of each other: in this way we form a cake.
- Coat the sides of the cake with buttercream and sprinkle with crumbs.
- We leave the cake to stand for several hours: in order to be well saturated with cream.
Once I made a cake according to this recipe not with butter cream, but with condensed milk. It turned out delicious, but I think that with cream it is much tastier. Get creative and decorate the cake however you like. It looks very original when the top of the cake is decorated with walnuts.
