The easiest honey cake recipe ever. Cake "Honey" is as easy as shelling pears: a recipe with a photo. Biscuit "Honey cake" - a simple recipe

Honey cake is a win-win dessert that will please everyone and always: both at a cozy family tea party and during any celebration. The classic honey cake recipe is loved by households, and guests can be surprised with a new flavor and aroma of the cake. In addition, it is not difficult to bake a honey cake, and you can do it in the oven, in a slow cooker, and even in a frying pan.

This is a classic honey cake recipe. The list includes basic products, without any of which something else will turn out. The good thing is that you don’t have to fool around with cakes for a long time: there will be only two of them. Well, and, of course, in the kitchen of any housewife there is always something to make sour cream traditional for the classics.

Need to prepare:

• butter - one hundred grams;
• fresh chicken eggs - three pieces;
• granulated sugar - half a glass for dough, a glass for cream;
• honey - three to four tablespoons;
• about 2.5 cups flour (may need a little more)
• soda - a teaspoon is enough;
• fat sour cream - liter.

We start the dough.

1. We cut the butter with a knife. Then we put the pieces in a saucepan and wait until they melt over a small fire.
2. Add granulated sugar (half a cup) and honey. When you get a liquid syrup, pour soda into it. The mixture will immediately begin to "grow".
3. While it is cooling, beat the eggs until fluffy. We send it to the syrup.
4. Then slowly add flour powder and carefully mix: you need a homogeneous consistency.
5. If the dough is too "flowing", you need more flour. It should not be steep, but still quite viscous.
6. Take a round baking dish with high sides. Lubricate the bottom with oil, lay out half the dough and “smooth out” on the container.
7. Preheat the oven to medium temperature and put the first cake there. It will bake for 20-25 minutes. When it is golden brown and the toothpick comes out dry, we will remove it. Let it cool down.
8. In the meantime, we send the cake from the second part of the dough for baking. We do everything in the same way as with the first.
9. While the cake is ripening, prepare the cream. It's easy: you just need to beat a liter of sour cream with a glass of sugar. The mixer will help to cope with the task quickly.
10. We move one cake to a dish. We put the second one on top so that its lower part is the top of the cake. Get an interesting shape.
11. We coat the cake well with cream. Let's not forget about the sides.
12. Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly soak the cakes. Cake "Mom" according to the classic recipe for honey cake with sour cream - ready.

"Miracle" with custard

Medovik "Miracle" is a truly exquisite dessert, the taste of which your guests will remember for a long time.

It is not so difficult to prepare it, and the products you will need are quite affordable:

• sifted flour - 400-450 grams;
• granulated sugar - 380-400 grams;
• four chicken eggs;
• sour cream 20% fat - 100-120 grams;
• butter (softened) - 260-280 grams;
• liquid honey - two or three tables. spoons;
• a teaspoon of baking soda;
• milk is a glass.

We are working on this plan.

First, let's deal with the cream preparation.

1. Pour milk into a saucepan (or saucepan). In it - a spoonful of flour, an egg, sugar (about half).
2. We mix everything. We put the container on a fire of minimum power and brew the cream: a homogeneous consistency should be obtained.
3. We set aside the "semi-finished product" to cool.
4. When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.

The next step is the dough.

1. In a deep bowl we put all the remaining sugar, honey and 80-90 grams of soft butter. We make a mixture. It will need to be sent to a water bath to melt.
2. When we see that the sugar has dissolved, we introduce three testicles in turn. Mix and again - in a water bath, for four to five minutes.
3. Then add flour and soda. After kneading, the dough is obtained.
4. We divide it into seven identical parts. We roll each one - these are future cakes.
5. The oven has already reached the desired temperature - 200 C. It's time to flour the bottom of the baking sheet, put the cakes in turn and send them to the oven.
6. Cut out circles from the finished layers - you can use a plate that is suitable in size. Break the rest of the dough into crumbs - to decorate the cake.

Now we are “building” a honey cake.

1. Every single cake in turn is generously covered with cream. I put one on top of the other. Pour the prepared crumbs on the very top.
2. Do not forget to cover the sides of the honey cake with cream.
3. After that, put the "Miracle" in the refrigerator. After eight hours it will be possible to feast.

It must be remembered: the cream turns out to be homogeneous and especially tasty if it is made from components of the same temperature.

We bake with condensed milk

Types of cream for honey cake- a great many. But it is possible not to strain and not to conjure over the cream, saving time and effort. The classic honey cake recipe with condensed milk is an excellent confirmation of this.

Ingredients you will need:

• condensed milk (can be boiled) - it is high-quality milk from an iron can, and not a “condensed product”;
• granulated sugar - not less than a glass;
• raw testicles - three pieces;
• butter (can be replaced with creamy margarine) - 50 grams for dough and another 200 for cream;
• up to 600 grams of flour;
• soda - a teaspoon;
• honey (if there is no natural, artificial is also suitable) - 4 table. spoons.

We adhere to the instructions.

1. Beat sugar in the company of eggs until white airy foam. To cope faster, turn on the mixer. Then add honey, soda and soft butter, mix a little. The mixture is waiting water bath. Stir and wait until the volume becomes larger.
2. Now add a third of the flour, mix thoroughly. Mass thickened? So it's time to get out of the bath.
3. In a thin stream, slowly, we introduce the rest of the flour powder. Knead, getting a honey dough.
4. Divide it into six pieces, roll into balls. They need a little, about 15 minutes, "rest" on the table.
5. Roll out all the lumps thinly. Then they need to be baked. The oven should be heated to 160 C, the baking time should be from 5 to 7 minutes.
6. Even warm cakes are evenly cut, we give the shape of squares. Finely chop the trimmings and set aside for a while.
7. We took the oil from the refrigerator a long time ago, it is already soft. Let's beat together with condensed milk.
8. Thickly cover each cake with this cream, assemble the cake. Sprinkle the surface with crumbs and also shake. Let's not forget about the sides.
9. Then we put the honey cake in the refrigerator for half a day. Then we serve it on the table, delighting the family and guests with the wonderful taste.

If you roll out the dough when it is slightly warm, and take liquid honey, the cake will come out flawless.

Dessert without main ingredients

It happens that they started a honey cake, but not all the products are at home, and there is no way to run to the store or to the market. There are a couple of recipes that exclude from the list, for example, eggs and even honey.

When there are no eggs

There is not a single egg left in the refrigerator, but do you want a cake? So we can do without them.

Because we have for the test:

• three and another half a glass of flour;
• 2/3 cup granulated sugar;
• a couple of tables. spoons of sour cream and fragrant honey;
• one and a half teaspoons of soda;
• half a pack of good creamy margarine (if you have butter, even better).

For cream:

• half a glass of sugar - small and white;
• half a liter of thick thick sour cream;
• 100-150 grams of dried apricots (possibly prunes).

How do we proceed?

1. Heat the oil in a water bath. As soon as it "floats", add honey and sugar to it, without wasting time, quickly stir.
2. We also send sour cream and a glass of flour powder there. Mix again.
3. Directly over the pan we extinguish the soda with vinegar, immediately send it to the mixture. Stir again and remove from the bath. Let it cool for five to seven minutes.
4. Gradually add flour (as much as you need) and knead the dough. We divide into six parts. We wrap each in a film and place it in the freezer for about twenty minutes.
5. We take out one at a time, unfold each one in the desired shape on a sheet of parchment. We prick with a fork and relocate to the oven (there is already a temperature of 180-200 C). Cakes are baked quickly, literally from three to six minutes. They are very delicate and brittle (there are no eggs in the dough). So we handle them carefully, let them cool completely right on the parchment.
6. Our sour cream for cream hung for a couple of hours in a bag of gauze over a saucepan, parted with excess liquid and whipped with sugar. And dried apricots (or prunes, or all together), after a 10-minute bath of boiling water, are dried and chopped into strips.
7. We “design” a honey cake: we heartily grease each of the five cakes with cream and cover with a thin layer of dried fruits. Remember that the sides are also waiting for a good portion of "grease". We crumble the sixth cake and thickly sprinkle all the surfaces of our dessert.
8. Let the cake spend at least eight hours in the refrigerator. So it is thoroughly saturated with cream and will melt in your mouth.

Honey cake without honey

Oddly enough, this happens. Instead of bee product, this recipe uses maple syrup or molasses. By the way, you can do it yourself. For the original honey cake, you will need the same products and the same steps as for most of the previous recipes.

But if instead of the missing honey we take molasses, we need for it:

• 180 grams of granulated sugar;
• a stack with a quarter of water;
• on the tip of a knife soda and citric acid.

Before making molasses, let's remind ourselves of the following rules: you need to do everything quickly and without errors (otherwise nothing will come of it); it will be necessary to apply the molasses as soon as we prepare it.

1. As soon as the water boils, pour sugar into it. In no case do not climb into the saucepan with a spoon! Mix by turning the bowl itself.
2. Are the crystals completely dissolved? Wonderful. Cook for more (no longer than 10 minutes). The syrup is ready when its drop in ice water is not soft. We check every minute so as not to have a hard sugar ball that is unsuitable for us.
3. As soon as the mixture reaches the required consistency, do not yawn: immediately add soda and lemon and mix actively. Got foam? So we are doing everything right.
4. Remove from heat only after foaming by itself passes.
5. Ready molasses looks just like liquid honey. Let's add it to the dough.

A few general tips for making Medovik cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are, respectively, smaller, 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, beat 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.

honey cake- one of the most favorite cakes, which is adored by many sweet teeth. There are many recipes for this popular delicacy, and many of our compatriots, in their treasured notebook, have a favorite honey cake recipe inherited from their mother or grandmother. In addition, each hostess has her own secrets for preparing this fragrant and beloved honey pastry.

Cakes for a classic honey cake are made from flour, sugar, butter, honey and eggs, the dough is brewed in a water bath. And the cream can be prepared butter with condensed milk, sour cream or custard. Honey cake in butter with condensed milk can be additionally soaked sugar syrup(Bring equal amounts of water and sugar to a boil and cool to room temperature, you can add a little cognac, liquor or flavoring to the syrup). A very interesting, rich taste is obtained by adding finely chopped prunes and walnuts to the layer between the cakes.

Thanks to the detailed description step by step photo and a video recipe, you can easily prepare Honey cake at home

Ingredients

Dough for Medovik
flour	300-500 g
sugar	200 g
butter	100 g
honey	2 tbsp
eggs	2 pcs
soda	1 tsp (without slide)
Cream for Medovik on butter with condensed milk
butter	300 g
condensed milk (boiled)	1 bank
walnuts	100 g
almond flakes or chocolate for garnish

It can be safely said that in Soviet time Medovik cake in popularity surpassed all recipes for homemade holiday baking. Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equal in terms of delicate honey taste. Then we shared recipes like some kind of treasure, and did not suspect that the chef of Emperor Alexander I came up with a honey-soaked dessert.

Now no one will remember the name of the confectioner, but the masterpiece remained with us, delighting and delighting. I hope that the proposed detailed step by step photo recipes help you complete your task.

The most delicious honey cake - a classic sour cream recipe

A classic is the recipe according to which a cake was prepared at home in Soviet times. It was made with sour cream very simple and amazingly delicious. If you remember, many often called him "Ginger". But it turns out that the imperial cook, who came up with the idea of ​​baking cakes with honey and soaking them with cream, made sour cream.

You will need for cakes:

• Eggs - a couple of pieces.
• Salt - a pinch.
• Butter - 100 gr.
• Honey - 2 tbsp. spoons.
• Soda - a small spoon.
• Sugar - 220 gr.
• Flour - 400 gr.

For sour cream:

• Oil - 250 gr.
• Powdered sugar - 200 gr.
• Sour cream, fat - 300 gr.

Recipe with photo step by step

Initially, it is necessary to mix eggs in a saucepan with a pinch of salt, a sweetener - beat everything with a whisk (mixer).

Lay the butter, honey to the eggs, put the saucepan on medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curdle. Do not move away from the stove, constantly stir the contents of the saucepan.

Remove the saucepan from the burner, pour in the soda. Start stirring vigorously. Soon you will notice that the mass began to increase in volume. This is soda and honey reacted. Don't stop until the soda is done.

Leave the hot honey mass alone for a few minutes. Gradually, the foam will begin to sink. This is a signal to continue kneading the dough. Start adding flour little by little.

You may need a little more flour, or a little less than the specified amount, see the situation. But I do not advise adding more than the recipe says. The hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, the stickiness will disappear.

Stir the dough first with a spoon. When this becomes difficult, move to the work surface of the table.

Keep working with your hands. The dough will be quite soft. Sprinkle flour a little at a time, otherwise the mass will become clogged with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide into 10 parts, because thin cakes are baked faster, better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage, make a bun from each part.

Place them on a plate dusted with flour. Send on the shelf of the refrigerator to "rest" for an hour. During this time, the mass will finally “grab”, it will become dense, it will be easy to work with it. You can cool the dough at an earlier stage of preparation, before dividing into balls. But I prefer this way.

After an hour, remove the blanks from the refrigerator. Dust the worktop with flour. Roll out the bun into a thin cake. Then, using a ring with a diameter of 20 cm, cut out the blank for the cake. In the absence of a special tool, blanks can be cut with a plate of a suitable diameter.

Do not remove the trimmings, they need to be baked along with the cakes. Be sure to prick the crust all over with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 ° C. Baking takes place very quickly, no more than 5 minutes, until golden.

The beauty of the honey cake is that you can bake the cakes in advance. Place in a cool, dry place, wrapped in cling film, and use within 1-2 weeks. That is, there is an opportunity to prepare in advance for the festive chores, meeting guests.

Let's move on to cream. Combine the butter with powdered sugar, start beating with a mixer. Work for five minutes at high speed until the mixture is fluffy. Remove the butter from the refrigerator in advance, it should be at room temperature, soft.

Spread the cream evenly over the cakes. Do not forget to leave a couple of spoons for coating the sides of the honey cake.

We collect the cake. Lay cling film or paper on a serving plate, as shown in the photo. Drip a little cream in the middle so that the structure does not slip.

Lay the cakes on top of each other, spreading the cream.

Cover the side with cream so that the cake is evenly soaked.

Grind the cake cuts into not too small crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake decoration. Optionally, you can add any berries, nuts, chocolate chips.

It remains to carefully pull out the paper. Thus, after assembling the honey cake, the plate will remain clean.

In the piggy bank of cake recipes:

Delicious classic honey cake with custard

“Honey fluff”, as honey cakes are also called, smeared with custard cream, it will turn out soft, tender, with a delicious aroma of honey. It cuts easily, like butter, and literally melts in your mouth, and the recipe is obscenely simple.

You will need:

• Eggs - 2 pcs.
• Honey - 2 bol. spoons.
• Sugar - a glass (250 gr.).
• Flour - 0.5 kg.
• Oil - 50 gr.
• Baking soda - a small spoon.

On the custard take:

• Milk - 0.5 liters.
• Sugar - 150-200 gr.
• Eggs - 2 pcs.
• Flour - 50 gr. (2 spoons).
• Vanilla sugar.
• Oil - 100 gr.

Step by step recipe:

1. Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
2. Over moderate heat, stirring constantly, wait for the sugar to dissolve.
3. Turn off the fire, fall asleep baking soda. Stir vigorously until volume doubles.
4. Stir in flour in small amounts. Gradually, the mass will begin to cool and thicken. After cooling, transfer the mass to the work surface. Continue kneading with your hands until the dough is soft and pliable.
5. Divide the dough into 8-10 equal pieces. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
6. Brew cream. Pour the flour product into the pan, beat in the eggs, add the rest of the ingredients indicated in the recipe list, except for milk and butter. Stir.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. Put to cook on a small fire. Stir the contents vigorously, especially often lifting the mass from the bottom to break up lumps. Notice the beginning of boiling - remove the saucepan from the burner.
9. Add hot oil to the contents. Keep in mind that it is laid warm. After mixing, cover the dish with the cream with a film, otherwise a film will form during cooling. Cool to room temperature.
10. roll out honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
11. Immediately cut to the desired diameter without throwing away the crumbs. Do not tighten the trimming, otherwise the cake will crumble (you can cut it before baking, as in the first recipe).
12. Spread honey cakes with cream. Work on the sides.
13. Sprinkle generously with crushed crumbs left after trimming. Decorate the top and sides. The rest of the cake decor is up to you. Leave the dessert to soak for a couple of hours.

Cake Medovik - a simple classic recipe with condensed milk

The peculiarity of this recipe is that the dough is cooked in a water bath. Alternatively, as a cream, it is permissible to use ready-made boiled condensed milk.

Take for dough:

• Flour - 300-500 gr.
• Honey - 2 tbsp. spoons.
• Oil - 100 gr.
• Eggs - 2 pcs.
• Soda - a small spoon.
• Sugar - 0.2 kg.

For condensed milk cream:

• Condensed milk is a standard jar.
• Oil - 0.3 kg.
• To decorate the dessert:
• Walnuts - a handful.
• Chocolate chips, almond petals.

How to make a delicious honey cake:

1. Pour into a saucepan hot water, turn on the gas. Place a bowl on top. Make sure that the water from the pot does not touch the bottom of the bowl.
2. Put honey, butter, sugar in a bowl, stir.
3. Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
4. Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
5. Next, start adding flour. Knead quickly into a soft, pliable dough.
6. Refrigerate, covered with a towel or cling film, for 30-60 minutes.
7. After the required time, remove the chilled dough, divide into equal pieces.
8. Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
9. Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
10. For impregnation, make a cream by first whipping the butter softened in the bath. Then, gradually adding condensed milk, work well with a mixer, resulting in a sweet homogeneous mass.
11. It remains to smear honey cakes, put them in a cake. Then grease the sides of the structure with cream, decorate according to tradition with crumbs, nuts, chocolate. I advise you to chop the crumbs of scraps and nuts in a blender and mix.
12. For high-quality impregnation, let the honey cake stand for 2 hours, at least.

Cream ice cream for honey cake

I offer another recipe for a cream for smearing homemade honey cakes. This butter cream Plombir, or Diplomat.

For cream ice cream:

• Cream - 200 ml.
• Milk - 400 ml.
• Granulated sugar - 180 gr.
• Egg.
• Oil - 100 gr.
• Corn starch - 3 large, with a slide, spoons.

Making the cream is easy: add the components one by one, whisking each time until smooth.

Video recipe from Olga Matvey with step-by-step recommendations for making the most delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!

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 do not dare to attribute mine to GOST - firstly, I have moved a little away from classic recipe, in order to make the cake less sweet, and she completely “composed” the cream, combining several recipes known to me. The honey cake turned out to be very tender, soaked for 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 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 proceeding to the recipe, I will explain about the cream: ideally, it should be sour cream, some make it 50:50 with butter, some - according to the principle of ganache (fat 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 a small 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 boiled condensed milk (in parts) to the warm mixture, beating with a mixer.

Butter (it should be at 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 honey cake :) the best recipes other cakes you can meet.