Honey cake with ice cream recipe at home. Honey cake and rules for preparing the best cake dough. Cooking classics with condensed milk

Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. In fact, prepare “Honey cake”. In this article we will introduce you to different recipes and share options for creams.

Delicacy for the Empress

Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.

Many years have passed, time has changed, and with it the recipe. The “Medovik” cake is a simple one, made from honey cakes and sour cream based cream, and still remains the most favorite dessert.

Classics of the genre

So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.

To prepare the dough, prepare:

• Eggs - 3 pieces.
• Premium wheat flour - 3 cups.
• Honey - 3 heaped tablespoons.
• Soda - 1 tablespoon.
• Sugar - 1 glass.

For the cream you need:

• Sour cream with a fat content of at least 20% - 800 grams.
• Sugar - 1 glass.

Magic dough

First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires a golden color. The consistency of the mixture should be foamy.

Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.

Baking secrets

Take a springform pan of the required size, grease the bottom and sides with vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.

Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.

The magic of cream

While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!

Condensed rivers, honey banks

If you are familiar with the basic recipe, you can try your hand at a more complex version. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.

For the dough we will need the following ingredients:

• Premium wheat flour - 500 grams.
• Margarine - 100 grams.
• Eggs - 2 pieces.
• Honey - 2 full tablespoons.
• Soda - 1 teaspoon.
• Sugar - 150 grams.
• Salt is on the tip of the knife.

For the cream prepare:

• Butter with a fat content of at least 72% - 250 grams.
• Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!

Water bath to the rescue

We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.

Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.

After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.

Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, it can be put back into the water bath, where it will heat up and become pliable again.

Bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.

Sweet moments

When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, where it will soak and reach the desired state.

Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears - the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If you don’t have much time, and you don’t really want to bother with the cake, you can prepare a quick “Honey Cake”, a simple recipe with a photo of which we suggest you master (what if it comes in handy?).

For the test we need:

• Eggs - 4 pieces.
• Wheat flour - 3 cups.
• Sugar - 1 glass.
• Honey - 1 glass.
• Walnuts - 50 pieces.
• Baking powder - 2 heaped teaspoons.

For the cream we will use:

• Sour cream 35% fat - 400 grams.
• Powdered sugar - half a glass.
• Vanilla - 1 pinch.

Handmade

First of all, we peel the nuts and chop them using a knife or blender. In a separate container, beat the eggs with a mixer with the addition of sugar and honey. Then add flour, nuts, soda and mix everything well. Form a large bun, place it in a bowl and cover with a clean towel or leave to rise in a warm place for 3-4 hours.

After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with oiled parchment. Then divide our dough into 6-8 equal parts, roll each into a thin layer and bake for 6-8 minutes.

Under powdered sugar

When the skins have cooled and are ready to spread, we begin to prepare the cream. To do this, beat sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be decorated with walnuts, crushed almonds or grated chocolate. Try making this “Honey Cake”: the recipe is simple, quick to make, and the dessert turns out very tasty.

Multi-cooker assistant

If you have a multicooker in your house, baking Honey cake in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.

To make the dough, prepare:

• Wheat flour - 3 cups.
• Eggs - 5 pieces.
• Soda - a little more than half a teaspoon.
• Sugar - 1.5 cups.
• Honey - 5 tablespoons.

For the cream we need half a liter of sour cream and 3 tablespoons of sugar.

Soon soon

First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.

Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a multicooker bowl pre-greased with vegetable or olive oil. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).

To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!

Creamy heaven

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. “Honey cake” is a simple and delicious dessert, but few people will be surprised by it. How can you diversify it? Of course, creams! Try soaking your “Honey cake” with custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, you need to take:

• Eggs - 3 pieces.
• Sugar - 150 grams.
• Flour - 3 tablespoons.
• Milk - 400 grams.
• Starch - 1 heaped tablespoon.
• Vanilla is on the tip of the knife.
• Butter - 150 grams.

Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat the butter and add the custard mixture into it in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in thickness.

Everyone knows what a delicious Honey cake looks like, but not everyone knows how to prepare it correctly. By visiting my website, you can find the most delicious cake recipes, which, by the way, were prepared and tested by me. the classic recipe can be prepared in a variety of ways, and you can find several of them in this article.

Classic recipe for “Honey cake” with photos and step-by-step preparation

Probably not everyone knows that the Medovik cake appeared about two centuries ago and only high-ranking people, that is, the Russian nobility, could enjoy its wonderful taste. In Soviet times, a lot changed, and almost everyone could enjoy this sweetness, since the cake was sold in many confectionery stores. I want to provide you with a cake recipe that you will undoubtedly like and remember the taste for a long time.

INGREDIENTS:

• 2 medium eggs;
• 1 tbsp sugar;
• 100 g butter;
• 3-4 tbsp. l. honey;
• 2 tsp. baking soda;
• 3.5 tbsp flour. You may need a little more flour, check the consistency of the dough;

• 250-300 g butter;
• 1 b. condensed milk;

PREPARATION:

Here we have presented you with a classic recipe for the Honey cake. If you follow all the recommendations correctly, then such a sweet will become your favorite and you will undoubtedly add the recipe to your notebook. Bon appetit!

Dear readers of my site! I would like to bring to your attention a classic honey cake recipe. We can say that this is our family recipe, since my grandmother made the cake. I baked it myself several times, and every time I admire the taste of the cake, they cannot be compared with anything. I won’t describe its taste for a long time, but rather I’ll go straight to the description of the recipe.

INGREDIENTS:

• 6 tbsp. flour;
• 4 things. small eggs;
• 100 g butter;
• 4 tbsp. l. honey;
• 2 tsp. soda (but without a slide);

• 1 kg of sour cream (it is best to take homemade one, it is richer);
• 2 tbsp. Sahara;

PREPARATION:

PREPARATION OF CREAM:

Mix sour cream with sugar and beat well with a mixer until you get a thick cream;

If the sour cream is not very thick, you can add a thickener, then you will get a cream of the desired concentration;

The cakes and cream are ready, you can start shaping the cake itself. Grease each layer with sour cream. It should be at least 10 cm high. To decorate the cake, sprinkle with finely crushed crumbs. Place the baked goods in the refrigerator and let them soak.

You can see a photo of the recipe for the classic Honey cake on my website. Having tried many cakes, I can say with confidence that this one is worthy of your attention, since its taste cannot be compared with anything else. We can say that he is “flawless.”

INGREDIENTS:

• 230-250 gr. Sahara;
• 4 tbsp. l. honey;
• 4 things. eggs;
• 1 tsp. soda;
• 480-500 gr. flour;

Custard:

• 1.2 l. fresh milk;
• 620 g sugar;
• 40 gr. butter;
• 140 gr. flour;
• 4 pcs eggs;
• 2 p. vanillin or vanilla sugar;

PREPARATION:

PREPARATION OF CREAM:

1. Before preparing the cream, put the flour in the oven at 110 degrees for 5 minutes, then the cream will have a light, nutty flavor;
2. Pour all the milk into the pan, add sugar and bring the mixture to a boil;
3. Take eggs and flour, mix them well so that there are no lumps;
4. Next, add the milk mixture to the flour mixture and beat with a mixer until a homogeneous mass is obtained;
5. Place the cream back on the stove and bring to a boil, gradually stirring until it becomes thick;
6. When the cream has become thick, add butter and vanillin and mix. We wait until it cools down.

So, we have both the cake layers and the cream ready, we can start shaping the cake itself. Grease each layer and edges of the cake with cream.

Grind the crumbs from the cake and sprinkle them over the Honey cake.

Be sure to put it in a cool place or refrigerator for at least 12 hours. This time will be enough for the cake to soak.

You can also find a recipe with a photo of the classic Honey cake on my portal.

Bon appetit everyone!

Honey cake in a frying pan

Almost every person associates the Honey cake with childhood, because its honey taste cannot be compared with anything. Today for you, my dear users, I have prepared a classic honey cake recipe in a frying pan. This is not a joke at all; indeed, “Medovik” can be cooked in a frying pan and it is practically no different from what is cooked in the oven. Let's start baking the most delicious honey cake.

INGREDIENTS:

• 2 eggs;
• 2 tbsp honey;
• 200-220 g flour;
• 200 g sugar;
• 60-80 g butter;
• 1 tsp soda;
• 1 p vanillin or vanilla sugar;

• 600 grams of sour cream (choose the fattest one);
• 1 tbsp sugar or powder;

PREPARATION:

1. Before baking the cake, prepare the cream, since it needs time to harden. It is best to use thicker sour cream, but you can also use 20%, but not lower than the fat content, since it is difficult to beat and will flow down the baked goods;
2. Take sour cream and add sugar or powdered sugar to it, beat until you get a glossy mass. This is our cake cream. It should be thick. You can also add vanilla sugar for taste;
3. Place the cream in the refrigerator and cover it with a lid or cling film, so it will not absorb the odors of the cooked dishes;
4. Let's start preparing the dough. Prepare a water bath. In a bowl, mix honey with butter, stir gradually until you get a homogeneous mass;
5. Take another bowl and beat the eggs with sugar until white foam;
6. Add baking soda and whisk again;
7. Combine the egg mixture with the honey-butter mixture and stir gently;
8. Remove our mixture from the water bath and gradually pour flour into it;
9. Divide the resulting dough into 8 equal parts. Leave one and start baking your cake from there. Wrap the remaining dough in film and place in the freezer;
10. Place the frying pan on the stove, and while it is heating up, roll out the cakes. Before you put it in to bake, you must immediately make a mold for it, that is, the cake must be ideally shaped, without unnecessary corners;
11. Baking cakes in a frying pan is much faster. When the crust turns brown, turn it over to the other side and that’s it, your crust is ready. It takes about 1 minute to cook the cake on each side. If anything is unclear to you, the step-by-step recipe for the classic Honey cake can be seen in the photo;
12. Grease our cake with cream and place it in the refrigerator to soak;
13. Sprinkle honey cake on top and sides. You can even sprinkle some coconut flakes on it, which is a nice combination.

If you don’t want to spend a lot of time preparing a cake, but want something sweet for tea, then “Honey cake” in a frying pan is the perfect solution.

Dear readers and simply guests of my site! I just couldn’t help but share this recipe with you. While looking through my old cookbooks, I came across a classic naked honey cake recipe, and I just couldn’t ignore it and not tell you about it. “Medovik” is prepared very quickly, the ingredients are affordable, I think every housewife will have all the necessary ingredients in the refrigerator. So let's start baking an incredibly delicious cake.

INGREDIENTS:

• 3 small eggs;
• 1 tbsp sugar or 200 g powdered sugar;
• 3 tbsp. l. honey with a slide;
• 180-200 g butter;
• 1 tsp soda;
• 500 g sifted flour;

• 1300 grams of sour cream, no less than 30% fat;
• 300 grams of powdered sugar;
• 1 p vanilla sugar;

The recipe for the classic Medovik cake allows you to prepare it with condensed milk cream, and not just with sour cream. The choice depends on your tastes.

PREPARATION:

You can use cookie cutters. Fill them with chocolate and put them in the refrigerator. When the decoration has frozen, simply place it beautifully on the cake along with the strawberries.

This cake can be prepared for a variety of events, because it is not only tasty, but also beautiful. Visit my website and a wide variety of cake recipes await you; undoubtedly, one of them will take pride of place in your cookbook and become a favorite in your family.

Homemade Honey cake is an indescribably delicious delicacy that no one will be indifferent to. Below are many variations of making this dessert with your own hands, including a recipe for a classic honey cake, as our grandmothers remember it.

Honey cake with sour cream - a classic from Soviet times. Cooking it according to the classic recipe is not so difficult.

We will make the dough from the following products:

• 2 eggs;
• 200 g sugar;
• half the amount of oil;
• 2-3 tbsp. l. honey;
• 450 g sifted flour;
• soda on the tip of a spoon.

For the cream you will need:

• half a kilo of sour cream;
• three times less sugar;
• 5 g vanillin.

The preparation of the cakes is as follows:

1. Preparing the dough has its own nuance - it is done in a steam or water bath. To do this, send a saucepan half filled with water to warm over low heat.
2. While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit into the pot of water and will not be damaged by contact with boiling water.
3. Add honey and softened butter with soda into the sweet mass. Beat everything again, send it to the bathhouse and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
4. Pour half the flour into the warm base and continue kneading so that it remains homogeneous. When the dough rises and begins to darken, it’s time to remove the container from the bathhouse.
5. Let the future cake base cool until warm. Afterwards, add the remaining flour in small portions, knead the dough and roll it into a ball.
6. Divide the finished dough into 8 equal parts, wrap them in bags or film and send them to the refrigerator to cool. Half an hour is enough.
7. Preheat the oven to 200 degrees.
8. Thinly roll out the dough into cake layers and bake for 3-4 minutes. To obtain even cakes of the same size, use a frying pan lid or a plate of a suitable diameter as a stencil. To ensure that the cake is even and does not bubble, it must be pierced with a fork over the entire surface.
9. We bake the dough scraps with the cakes. Afterwards, you can break them into crumbs and decorate the cake with it.

Preparing the cream is very simple - beat all the ingredients thoroughly with a mixer. Coat the cakes with the resulting cream, sprinkle with crumbs and let soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and aromatic.

Dough:

• a pair of eggs;
• 1 tbsp. Sahara;
• a couple of spoons of honey;
• one and a half cups of premium flour;
• half a spoon of baking soda, slaked with vinegar.

Cream:

• butter - a quarter kilo;
• condensed milk - standard can;
• cocoa - 50 grams;
• walnuts - the same amount.

The preparation of the cake is as follows:

1. Beat the egg-sugar mixture. Add honey, sift flour and whisk everything again.
2. Quench the soda with vinegar, and then pour the mixture into the dough and stir.
3. Bake 4-5 cakes from the dough in a round springform pan in the oven at 200ºC for 10-12 minutes. If the cooled cakes have any unevenness, they should be carefully cut off with a knife and crushed into crumbs, which can then be used for decoration.
4. Beat soft butter with cocoa and milk until smooth.
5. Assemble the cake by layering the layers with cream and covering the sides with it.

All that remains is to decorate the dessert and let it sit in the refrigerator.

The classic Soviet-era recipe consists of simple and affordable products.

For the test according to the standard, prepare in advance:

• 50 g butter;
• egg;
• 200 g sugar;
• 2 tbsp. l. fresh milk;
• 2 tbsp. l. honey;
• 1 tsp. soda;
• 500 g flour.

For the cream you need to take:

• 400 g sour cream;
• 200 g sugar.

Let's prepare it like this:

1. In a steam bath, honey, egg, soda, butter and sugar are first mixed. The mass simmers with constant stirring over low heat for 10-12 minutes until it begins to darken. Do not allow it to boil.
2. The bowl is removed from the bath and left aside for 5-10 minutes to allow the contents to cool slightly.
3. Then flour is sifted into it and the dough is kneaded. At this stage, milk is introduced - one spoon at a time, monitoring the density of the resulting dough. The workpiece should not be too tight, but the dough should be soft and manageable, not sticky.
4. Roll the dough into a ball and leave to rest for an hour. Then divide it into 8-9 pucks and roll it into cakes.
5. Next, the process is similar to the description of previous recipes - bake the cakes, layer them with cream of sour cream and sugar, let them soak.

In a water bath

Honey cake in a water bath turns out very tender and incredibly tasty.

Dough:

• 100 g butter;
• 50 g honey;
• 180 g sugar;
• 2 eggs;
• 1 tsp. soda;
• 3 tbsp. flour;
• 1 pinch of salt.

We choose any of the creams described above.

1. In a water bath, first melt the butter and honey, stirring them together as they heat.
2. Meanwhile, beat the egg-sugar mixture separately, adding salt.
3. Cool the melted buttery mass until warm and combine with the egg mixture. Do not pour the mixture hot, otherwise the egg will curdle.
4. Sift flour and baking powder (soda) into the mixture and mix well with a spoon. Then knead by hand and leave to rest for a quarter of an hour.
5. Meanwhile, beat the cream using a mixer from the selected products. Bake the cakes in the oven.
6. Assemble the dessert, let it soak in the refrigerator and serve.

Honey cake - classic recipe with custard

Dough:

• 1 tbsp. Sahara;
• 100 g butter;
• 2 eggs;
• 500 g flour;
• ½ tsp. soda or 1 tsp. baking powder;
• 2 tbsp. l. honey

Cream:

• 2 eggs;
• 80 g butter;
• 50-80 g sugar (to taste);
• 1-2 tbsp. l. flour to create a thick consistency;
• 2 tbsp. milk.

In this recipe we will cook it the other way around - let's start with the cream:

1. Brew cream from the above ingredients. You need to cook over low heat, stirring constantly. When it starts to thicken, you can remove it from the heat, set it aside and let it cool slightly.
2. In the meantime, it's time to make the cakes. Melt the butter and honey, beat the eggs with sugar and combine with the rest of the ingredients. Lastly, add the oil-honey mixture. Knead the dough thoroughly and bake it into cakes.

Let's assemble the cake, decorate it and let it soak for 4-6 hours. You can leave it overnight.

Honey cake in 15 minutes

This recipe produces a soft, tender honey cake.

Dough:

• a pair of eggs;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. uncandied honey;
• 1 tsp. soda;
• 1 ½ - 2 tbsp. flour.

Cream:

• 600 g fat sour cream;
• ½ tbsp. Sahara.

Initially, prepare the dough by combining all the recipe ingredients together and kneading thoroughly with a mixer. The process will not take much time. Then pour the batter into a baking dish and bake the cake at 180ºC for 20 minutes.

Meanwhile, whip the cream. Cut the finished cake lengthwise into 3 equal parts. We layer them with cream, assemble the cake, also cover its sides, decorate and let it soak for just a couple of hours.

Honey cake “Ryzhik”

• 2 eggs;
• ½ tbsp. Sahara;
• 100 g butter;
• 3 tbsp. l. honey;
• 2 tsp. soda;
• 3 tbsp. flour;
• 1 can of condensed milk with sugar.

Let's start assembling "Ryzhik":

1. Beat the egg-sugar mixture until foam appears (use only half the sugar). Then, in a separate, medium-sized saucepan, combine half the butter and the remaining sugar, heat over low heat until the latter dissolves. To prevent the mass from burning, stir.
2. Next, add honey and slaked soda. The mass will begin to boil and increase in volume - which means it’s time to remove it from the stove. Let cool for a quarter of an hour, maybe a little more.
3. Add the egg mixture, stirring constantly with a spoon.
4. Place the pan back on low heat and sift in 2 cups of flour while stirring constantly. When the mass begins to thicken and acquires a brownish tint, remove from heat and sift through the remaining flour.
5. Knead the dough, let it stand for a quarter of an hour, then divide it into 10 equal parts, roll them into cakes and bake on a floured baking sheet at 170ºC for 5-7 minutes.
6. We prepare cream from butter and milk and grease the cakes with it. We give it time to soak the dessert before serving.

Sponge cake

The biscuit consists of:

• 7 eggs;
• 1 tbsp. Sahara;
• 4 tbsp. l. honey;
• 1 tbsp. flour.

The cream will suit any of the above recipes.

For the dough you just need to combine the products and beat them thoroughly with a mixer. Then bake in a round pan, pouring the dough in approximately equal portions. Or bake a large sponge cake and cut it lengthwise into approximately equal cake layers. Coat with the prepared cream and let soak a little.

Cooking in a frying pan

• 3 tbsp. flour;
• 2 eggs;
• 2 tbsp. l. honey;
• 130 g margarine;
• 1 tbsp. Sahara;
• 1 tsp. baking powder;
• 1 can of condensed milk;
• 200 g butter.

The cooking process is as follows:

1. Melt honey and margarine in a slow water bath. Then remove and mix with flour, eggs, sugar and baking powder. Mix the dough thoroughly with a spoon - it will turn out quite liquid.
2. Grease the frying pan with oil. Pour a thin layer of dough and bake until golden brown. In total you should get 5-6 blanks.
3. We prepare the cream from ghee and condensed milk, simply whisking them together.
4. Spread the finished cakes with cream, stacking them on top of each other. We also cover the sides of the cake with cream. Let it brew in the refrigerator.

With caramel flavor

Dough:

• 400 g flour;
• 150 g sugar;
• 110 g butter;
• 1 large or 2 small eggs;
• ½ tsp. soda;
• 2 ½ tbsp. l. flower or linden honey;
• a little citric acid.

Cream:

• 200 g condensed milk with sugar;
• 200 g of the heaviest cream;
• 100 g of the fattest sour cream.

The preparation will be as follows:

1. First of all, we measure out the necessary products.
2. The next step is making caramel. Pour sugar into a saucepan and set to heat on the stove. When the product melts and acquires a caramel hue, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mixture with a wooden spoon/spatula, but never a metal one.
3. Cool the mass a little - if you pour it into a cold container and stir constantly, it will take 10-12 minutes, and if you leave it in a hot saucepan, it will take longer. It is advisable to have a special thermometer in the kitchen.
4. Mix soda, lemon and flour.
5. Add the eggs into the cooled caramel, stirring, and then the flour mixture. Knead the dough with a spatula, then with your hands, placing it on a work surface with flour.
6. We divide the dough into equal pieces, from which we make cakes.
7. For the cream, whisk the condensed milk with sour cream separately and the cream separately into a fluffy mass. Combine both mixtures, stirring gently with a spoon.
8. Assemble the cake, layering the caramel cake layers with cream.

Delicate chocolate and honey treat

Good afternoon If you want to learn how to bake honey cake at home or learn new delicious recipes, then this collection is for you. Take advantage of all the options and surprise with a variety of honey desserts. I recommend!

Recipe for a special honey cake with cherries and butter cream

This is a special honey cake. And in my opinion, the most delicious in the world. Imagine how wonderfully sweet cake layers combine with the pleasant sourness of butter cream with cherries. Very tasty, believe me.

The dough is prepared according to the classic version in a water bath. But I experimented with creams several times, and chose creamy for this case. Why? Everything is explained simply - it soaks the cakes well, which is facilitated by both milk and cherry juice.

You can use all kinds of berries - fresh, frozen, canned. Only, of course, without seeds.

So, we are preparing a set of products.

For the test you will need:

• Margarine half a pack (125 grams)
• Sugar 180 gr.
• Honey 2 tbsp.
• Flour gr. 400 (300 g for dough, let the rest be for adding)
• Soda 1 tsp.
• Eggs 2 pcs.
• A little vinegar to remove the soda.

For the buttercream with cherries:

• Milk 200 ml.
• Butter 400 gr.
• Eggs 2 pcs.
• Sugar 300 gr.
• Cherry gr. 350 – 400 gr.

I advise you to buy store-bought milk. In our case, the water in its composition will play a positive role - the cakes will be better soaked.

How to prepare classic dough for honey cake in a water bath

While all the cakes are cooling, you can make the cream.

Step-by-step preparation of buttercream

1. Break the eggs into a convenient saucepan.
2. Send sugar to them, grind the mass.
3. Pour in milk, bring to a boil with constant stirring. There is no need to boil for a long time. When you see signs of boiling appear, immediately remove from heat.
4. Cool when ready.
5. Beat the butter.
6. Add the prepared mixture to it, beat everything together. Taste it. The cream resembles real condensed milk.
7. Remove pits from cherries.
8. Add them to the cream, mix the mixture.
9. Place in the refrigerator for min. at 30.

Everything is ready, you can start assembling the cake

Generously coat all the cakes with cream, stacking them on top of each other. Coat the edges of the product so that they are juicy. Sprinkle the top and sides with crumbs. All is ready. The homemade honey cake turned out great. Let it brew and soak. It's better, of course, to bake overnight. The next day it will melt in your mouth.

Enjoy your tea!

And as a bonus, a recipe for a delicious sour cream: beat a can of condensed milk with a stick of butter. Add the juice and zest of one lemon. It turns out so delicious that you won’t be able to pull anyone’s ears off.

Initially, this article was planned for my old website myaltynaj.ru. But then I decided to make a separate website dedicated to cakes. So don't pay attention to the fact that the photos say myaltinaj.

Honey cake with sour cream, step-by-step recipe with photos

Honey cake with sour cream is incredibly good. In this case, the sweetness of the dough and the acidity of sour cream are in perfect harmony. The finished product is extremely tender and tasty.

A honey cake recipe with step-by-step photos will help you navigate the cooking process correctly.

• Honey 100 gr.
• Sugar 200 gr.
• Eggs 2 pcs.
• Butter 50 gr.
• Flour 400 gr.
• Water 20 ml.
• Soda 1 tsp.
• Sour cream 700 gr. (30 percent fat)
• Two hundred gram glass of sugar for cream
• Vanilla sugar 10 gr.

If you do not have the opportunity to purchase full-fat sour cream, then add a thickener to the cream. Otherwise it will turn out liquid.

Step-by-step cooking process

1. Melt honey in a saucepan over low heat. The honey should become hot, but there is no need to boil it.

   

2. Add soda to honey and stir. Here we will see lush and thick foam. Everything is correct, as it should be.

   

3. Pour sugar into the pan and add water.
4. Stir the mixture and put the saucepan back on the fire.

   

5. Stir and heat until the sugar is completely dissolved. When this happens, thick foam will appear again.

   

6. Boil the mixture over low heat for min. 5, without ceasing to stir. It will boil down a little and acquire a beautiful caramel color.

   

7. Now remove from heat and add oil. Dissolve it by stirring the mixture. Then set aside and let cool a little.

   

8. Break the eggs into a separate bowl and crack them.
9. Add the shake to the cooled honey mixture and stir quickly.

   

10. Let's begin to gradually introduce flour, mixing the dough.

    

11. When it becomes thick enough, transfer it to the table. Mix with the remaining flour. The dough should be soft. I would even say a little sticky. If your dough spreads across the table, add another 50 - 70 grams of flour.

    

12. Divide the dough into parts. There should be from 8 to 10 of them.

    

13. Wrap each lump in cling film and place in the refrigerator for 40 minutes.

    

14. We will take out the lumps individually and roll them out on baking parchment. For convenience, dust it with flour. You need to roll it out quite thinly, up to 3 mm thick. maximum.

    

15. Cut the layer evenly using a plate. The scraps can be combined to make additional cakes. They will be suitable for a cake and will also be useful for crumbs.
16. Prick the cake with a fork to prevent it from bubbling.

    

17. Together with the parchment, transfer the dough to a baking sheet and place in a hot oven for 5 minutes. The required temperature is 180 degrees.

    

18. Let's bake all the cakes and give them time to cool.

    

19. Prepare the cream: mix sour cream and sugar in a container. Add vanilla sugar and beat with a whisk until the sugar dissolves. The cream is ready. Simple, like everything ingenious.

    

20. Grind the scraps from the cakes into crumbs. This can be done on a food processor, or on a simple fine grater.

    

21. Now the fun part - putting the cake together. Spread the cakes with cream and place them in an appetizing stack. Don't forget to lubricate the sides too.

    

22. We decorate our work with crumbs on all sides and put it in the refrigerator for soaking. This will take 5-6 hours.

    

But now you can enjoy the exquisite taste of the most delicate honey cake. Enjoy!

Did you notice that the dough was prepared differently than in the first recipe? There was a water bath, and this is a recipe for custard honey cake. You see, it was not for nothing that I said that you need to copy all the options. Everyone is good in their own way.

Recipe for delicious honey cake with custard and chocolate glaze

And another worthy recipe. Its highlight is the incomparable custard and chocolate
glaze. Be sure to use the recipe, you will certainly like it.

For the test we will need:

• Sugar glass (200 ml container)
• Eggs 3 pcs.
• Flour 3 tbsp. (st. 200 ml.)
• Butter 60 gr.
• Honey 3 tbsp.
• Soda 3 tsp.

Products for cream:

• Sugar 1 tbsp (tbsp. 200 ml.)
• Butter 250 gr.
• Eggs 1 pc.
• Milk 200 ml.
• A pinch of vanillin.

Ingredients for glaze:

• Sugar 5 tbsp.
• Butter 75 gr.
• Sour cream 5 tbsp.
• Cocoa powder 5 tbsp.

Step-by-step process for making honey cakes

Making custard

How to make chocolate glaze

Now all that remains is to assemble the cake. To do this, generously coat the cakes with cream, stack them in a stack. Pour glaze over the top, sprinkle the edges with crumbs. The top can also be decorated with crumbs, or you can leave it chocolate. It will be beautiful either way.

And to make the honey cake even tastier, you can pour glaze over each cake. But then you will have to cook another portion, so see for yourself.

The product needs to be soaked. And you have to be patient a little. But it's worth it. The cake will become soft and very tender. And the taste is finger-licking good.

How to cook a delicious honey cake in a frying pan

Until I had this recipe in my piggy bank, I didn’t even realize that a delicious honey cake could be prepared in an ordinary frying pan! But this is a fact. And for your attention - an amazing recipe with photos.

My recommendation for this recipe is to use a thick-bottomed frying pan. Cast iron, for example. So that the cakes would be well fried.

For the test you need to prepare:

• Butter 100 gr.
• Honey 60 gr.
• Sugar 150 gr.
• Eggs 3 pcs.
• Sour cream 2 tbsp. (20 per cent)
• Flour 400 gr.
• Soda 0.5 tsp.

Products for cream:

• Sour cream 600 gr.
• Sugar 100 gr.
• Vanilla sugar 10 gr.

Preparing dough and baking cakes

Our handsome guy is ready. Now you need to give him time to come to his senses, to soak in the delights of the cream.
After 5 hours you can invite them to the table. Help yourself to your health!

Honey cake has another affectionate name: “Ryzhik”. I advise you to watch the video recipe for preparing it at home.

Just the name of the cake Honey cake brings back pleasant memories of a pleasant evening over a cup of tea or a fun birthday in childhood.

If you now frown and say “Nothing like that! I don’t like Honey cake!”, then it’s possible that you were just unlucky and you tried the wrong Honey cake!

To know the taste of real Honey cake, you need to forget the way to the shelf-stable cake department. These cakes, coated with margarine, have nothing in common with real Honey cake.

Real cake Honey cake- a delicious, tender, aromatic and not at all cloying dessert that even those who don’t like honey will enjoy.

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

But one day there was a new pastry chef working in the kitchen who didn’t know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to prepare a special cake.

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

Vladimir Dal defines cake as a layered round sweet cake. Such a sparse formulation causes some protest, because a cake is, first of all, a holiday. A real hymn to the art of the pastry chef on New Year's, birthday, and just like that, in honor of a good mood and a wonderful day.

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

Honey- a dream that can easily come true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and medicinal product. You need to add very little of it to the dough - just a couple of tablespoons, and the result is amazing.

You can sing the praises of honey for a very long time. It is used in preserving vegetables, poultry is stewed and baked with it, and fish sauces are prepared. And baked goods with a unique bee product have an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with honey, but nothing compares to a real honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. No special decoration is required; the main advantage is its exquisite taste and ease of preparation.

What flaws at the honey cake? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared honey cake and you will not have to worry about its shelf life!

Food preparation

Honey cake is not complicated, the whole secret lies in the correct baking of the cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form to make the dough easier to form. Thick, candied honey can be melted in a water bath beforehand.

One of the most advantageous types of cream for our cake can be sour cream. From it the product acquires a pleasant, fresh sourness, the cakes are well soaked and become simply airy. So that we are not disappointed as a result, it is better to take full-fat sour cream and replace the sugar with powdered sugar. Be sure to cool the sour cream in the refrigerator and quickly beat it with fine sugar or powdered sugar. After this, you can add jam, mashed fruit or other ingredients according to the recipes. The cooking principle is always the same; differences in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut flakes or jam.

To prepare desserts you will need:

Blenders and Mixers

Kitchen scales

Baking decor

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

Classic honey cake

Ingredients:

For the test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (without a slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, frozen chocolate.

Preparation:

In a water bath, whisk 2 eggs with 1 cup sugar. Cook for about 3-5 minutes until the mixture is light and fluffier. Add honey, stirring continuously, and beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish it!), another glass of flour, and mix again. After this, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.

Place the dough on a floured table and let it cool slightly (let it sit for 2-3 minutes, do not cool completely). Then knead the dough with your hands until it becomes a homogeneous, slightly sticky mass.
Divide into 6 equal parts.

Preheat the oven to 180 degrees, roll out each portion of dough into a thin round cake. When rolling out the dough, roll it a little in flour to prevent it from sticking to the table. Before baking, prick the crust with a fork in several places.

Bake the cakes for about 5 minutes each until evenly dark golden brown.
Prepare the cream: beat 1 egg and a glass of sugar in a water bath, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, you can add a packet of cream thickener.
Let's collect the cake! We generously grease all the cakes with cream, allowing it to flow a little along the edges; we also coat the top cake well with cream.

Prepare the crumbs for decoration: grind the remaining cake scraps and walnuts in a blender, sprinkle the resulting crumbs generously on all sides of the cake, coat the sides.
Sprinkle grated frozen chocolate on top and place in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For the test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.

For cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).

Preparation:
Grind the eggs and sugar until white with a wooden spoon or beat with a mixer. Add honey, stir. Add the sifted flour and mix thoroughly so that there are no lumps, then add baking soda slaked with vinegar or lemon juice. Mix the dough until smooth.

Bake 4 cakes from the resulting dough. To do this, divide the dough into 4 parts in a bowl, transfer one part to a frying pan greased with oil, distribute the dough evenly with a hand moistened with cold water.

Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.

Prepare the cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

Sprinkle honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.

Honey cake “Beehive”

I provide the ingredients for 1 kg of finished cake. The cake in the photo was made for 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 piece
- sugar 100 gr
— butter 40 g
- soda 1 teaspoon
— honey 60 g

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

Preparation:

For the test:
Combine eggs with sugar and beat lightly, then add honey and butterbutter, soda, mix everything well and heat on the stove,in a water bath until the mixture turns dark golden brown. Then remove the mass fromstove, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough to a thickness of 4-5 mm, shape it (if it’s a circle, cut it accordingplate of the required diameter), place on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, everythingdepends on the oven and how thin the dough is rolled out, I baked inon average from 5 to 10 minutes)
Cool the baked cakes at room temperature.
Coat the finished cakes with cream.

Cream:
Combine sour cream, cream 33%, boiled condensed milk and honey and beat with a mixer until smooth.

Sprinkle the sides of the cake with honey cake crumbs and chopped walnuts; I decorated the top of the cake with ganache bees.

P.S.
BEES FROM GANACHE:(85 g chocolate +1/3 cup cream +2 tsp honey)
When the ganache has cooled to room temperature, use a pastry bag to pipe out the top.
then, without stopping, continue the body and take away the bag. Stripes with white eyesmelted chocolate, also a pastry bag or cornet andwings - almond slices and into the freezer. Much of this quantityIt turns out that I have a whole hive living in the refrigerator

TO ACHIEVE THE HONEYCOMB EFFECT, you need bubble film, which is used when transporting fragile objects. There is no need to lubricate the film with anything; in order for the honeycomb pattern to be printed, you must add gelatin to the cream, otherwise the honeycomb will not turn out - everything will be smeared, we have already gone through this. I'm onI made the whole cake with cream as written in the recipe above, and for part of the cream,which covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand sort of press the bubbles into the cream, put it in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed. I haveI took 1 pack of HAAS microcrystalline gelatin - that’s 11 grams, but,I repeat, this is not for the entire cream in the cake, but only for that part of whichcover the sides and top of the cake.

Chocolate honey cake

You'll have to spend a lot of time on this cake, but it's worth it.worth it - the honey cake is very tasty and beautiful. The finished cake should be givenbrew and soak.

Ingredients:

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

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

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

Preparing the cakes:

Place all ingredients for the dough, except flour, in
sufficiently capacious dishes and heat them in a water bath for 20minutes, stirring often. The result should be a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andstir quickly. The remaining flour should be added very carefully,little by little, constantly stirring. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be quite soft and elastic,therefore, you should be especially careful with flour: it is better to add too little flour andthen, as a last resort, add.

Divide the finished dough into 7 - 10 parts, roll out each partthinly and bake for 6 minutes at a temperature of 180 - 185 degreesCelsius.

Explanations for rolling and baking:

The dough should be rolled out while it is still warm, directly ontobaking paper from which circles must first be cutwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be placed on
hot baking sheet and place in the oven, immediately startingrolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately place the second one on the baking sheetrolled out cake Place the finished cakes on top of each other, paper side up,After which we carefully remove this paper.

Preparing the cream

Make a thick cream from milk, sugar and semolina. Coolstirring often enough to avoid lumps. Beat the butter until white andAdd the well-cooled cream little by little, continuing to whisk continuously.
Grease all the cakes with the prepared cream, including the top one.

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

Notes:

- Be very careful with the flour in this recipe. If you add toIf the dough has too much flour, it will be difficult for you to roll it out;
— The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.

Honey cake traditional

A very festive and incredibly tasty cake.

Ingredients

Dough:
500 g flour
3 tablespoons powdered sugar, skimmed
4 full tablespoons honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36%).
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanillin sugar
boiled condensed milk
100 g walnuts, finely chopped

Preparation:

Dough:
Mix and knead all ingredients together. In a food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).

If you have two identical molds, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

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

Filling:
Place the boiled condensed milk in a bowl and grind. Whip the cream.Dissolve and cool the gelatin. Put 4 tbsp. spoons of whipped cream inbowl with condensed milk.

Add cream cheese to the remaining cream and mix thoroughly. INgelatin add 2-3 tablespoons of creamy mass and beat well with a mixer onhigh speed, then add it all to the main cream cheesemixture and stir thoroughly again. Place the entire filling on the firstcake layer, smooth it out and cover with the second cake layer.

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

The cake should be well soaked and soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the simplest cake, because... it's easy to prepare and hard to mess up. This recipe has never let me down, so I can confidently recommend it to you too. The cake always turns out delicious and fragrant!

Ingredients:

For the test:
2 eggs - 2 tablespoons of honey - 130 g of butter - 1 cup of sugar - 1 teaspoon of soda - up to 3 cups of flour (you will understand during the kneading process)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

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

Cream: Mix condensed milk with soft butter.

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

When the cake is already folded, trim the edges of the cakes evenly. Although you can first give the cakes an even shape, be it a circle or a square, this procedure must be done with the cakes not yet cooled, as well as pricking them for better impregnation.

Use the trimmings to top the cake. To do this, you can put it in a plastic bag and “roll” it with a rolling pin. The trimmings can (as an option!) be mixed with chopped nuts or candied fruits.

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

Honey cake in a simple way

Mix 100 grams of margarine with 150 grams of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (don’t forget to quench it with vinegar, or better yet, lemon) Add 2 tablespoons honey and 3.5 cups flour.
Place the resulting mixture in the cold for 2 hours, and then roll it into a sausage and cut into 6 equal parts. They need to be rolled out onto the skin and then baked in the oven, each individually.

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

Honey cake with cocoa fondant “Miracle”

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

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

Cooking method

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

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

Fudge: Mix cocoa with sugar, add butter and bring to a boil.

Grease the cooled cakes with cream, pour glaze on top and place in the refrigerator to steep. Pour glaze on top.

Honey cake with prunes - “Tsarsky”

Prunes give any product a characteristic taste; they simply go well with honey. The dough has a fundamentally different consistency, so it is not baked in layers, as in most cases, but completely, and then cut into cakes.

Ingredients:

Dough:
butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1 teaspoon), 2 eggs

For cream:
sour cream (3500 g), walnuts (100 g), prunes (handful), half a glass of sugar.

Cooking method:

In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and turns golden brown. Remove from heat and dissolve chopped butter and sugar in this container, stir with butter and flour. The dough should turn out like very thick sour cream. Bake in the pan over low heat, cut the cake in half and soak in cream. If the volume is small, you can take a double portion and cut into 4 parts. We check the readiness of the cake with a match.

Cream: Mix sour cream and sugar, put in the refrigerator. Chop and crush nuts and prunes. Divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, let it soak in the cold. To give the cream a “zest” you can add a little rum or cognac.

Honey cake with condensed milk and apricot jam

Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream that may not penetrate the cakes so deeply, but is very tasty in itself. And with apricot jam and nuts it’s so easy to eat.

Ingredients:

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

Cooking method:

Melt margarine or butter in a water bath and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda and sifted flour in small portions. You can bake the cakes thick or thin, until golden brown, at medium heat.

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

MEDOVIC in a multicooker

This cake will work even for those who never succeed. A fluffy and tender sponge cake with a delicious aroma of fragrant honey combined with chocolate cream made from condensed milk - what else is needed for happiness?!

Ingredients:

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

Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa

Decoration:
200 ml cream 38% 2 tbsp. sugar 1 tsp cocoa powder

Cooking process:

1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.

2. Beat eggs with sugar until a fluffy light mass is obtained.

Add honey, beat.

Continuously whisking, add flour in several additions.

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

Bake on the Baking setting for 1 hour 30 minutes. (Based on your multicooker model, it is likely that you will need a little less or a little more time).

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

Beat. Add condensed cocoa and beat again.

5. Cut the cooled sponge cake into 4–6 cakes.

Coat the cakes with cream, including the top cake and sides, and carefully smooth the surface.

Place the cake in the refrigerator for 15–20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. Cool properly.

If you want to make a Honey cake, you may find the following tips useful:

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

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

If you want a juicier and fattier cake, take sour cream with a high percentage of fat content and increase its proportions in the recipe.

If you use baking powder instead of soda, you need to add it at the very end of kneading the dough. Simply mix the baking powder together with the flour.

Honey cake

Honey Cake Vintage

100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

Cream: 600 g sour cream, 1 tbsp sugar, beat

Honey cake from Alexander Seleznev