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 the New Year. Those who have never tried to bake this cake are sure that it is very difficult. In fact, making “Honey cake” is as easy as shelling pears! In this article we will introduce you to different recipes and share cream options.

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.

Ingredients

• Eggs – 3 pieces.
• Premium wheat flour - 3 cups.
• Honey - 3 heaped tablespoons.
• Soda – 1 tablespoon.
• Sugar - 1 glass.
• Sour cream with a fat content of at least 20% - 800 grams.
• Sugar – 1 glass.

Preparation

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.

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.

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 to completely soak it. 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!

Honey cake with condensed milk and butter cream

If you are familiar with the basic honey cake 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.

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.
• 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!

Preparation:

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.

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!

Honey cake in a slow cooker

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.

Ingredients:

• Wheat flour - 3 cups.
• Eggs – 5 pieces.
• Soda - a little more than half a teaspoon.
• Sugar – 1.5 cups.
• Honey – 5 tablespoons.
• Sour cream – 500 gr
• Sugar - 3 tbsp.

Preparation:

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 it will surprise few people. How can you diversify it? Of course, creams! Try soaking your “Medovik” with chocolate 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 - 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.

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

Simple honey cake-tasty, tender and very easy to prepare honey cake.
Currently homemade honey cakes are very popular. You can find a lot of recipes. I gave delicious recipe. And today I offer another recipe, which is good because you don’t need to roll out the cakes, which makes the cake faster and easier to prepare. Soaked in sour cream cake It turns out very tender and melts in your mouth. So, easiest honey cake recipe.

Flour 2 cups
Honey 4 tablespoons
Butter 100 gr
Sugar 0.5 cups
Powdered sugar 0.5 cups
Eggs 3 pcs
Sour cream 600-700 gr
Baking powder 2 tsp.
Vanillin 5 g
A pinch of salt

Step-by-step recipe with photos: Simple honey cake

1. Sift the flour. Turn on the oven and set the temperature to 180 degrees.

2. Place honey in a small saucepan, add baking powder and heat over low heat, stirring constantly, until the mass triples in volume.

3. Next, remove the saucepan with honey from the stove and pour sugar into the honey mass, add butter, mix everything, dissolving the butter and sugar.

4. Break the eggs into a larger saucepan, add a pinch of salt and beat lightly with a whisk.

5. Pour the honey mixture into the egg mixture, mix these two mixtures.

Sift flour into the resulting mixture in small portions.

Mix each portion of flour well so that no lumps form. It should be a liquid dough.

6. Place the dough into the prepared pans and level it with a tablespoon. I baked three cake layers in round silicone molds. If you use metal molds, cover the bottom of the mold with baking paper.

You can, for even greater simplicity, pour the dough onto a large baking sheet (also after covering the sheet with baking paper). Next, divide the resulting cake into parts.

7. Place the molds in the prepared, heated oven. The cakes bake quickly. I baked 3 cakes from this volume of dough, baked in molds with a diameter of 25 cm, for 15 minutes. Readiness is checked with a wooden skewer. The finished cakes are a delicate caramel color.

8. While the cakes are baking, you can prepare a light sour cream. Powdered sugar and vanillin are added to the sour cream, everything is mixed carefully and well - the cream is ready (very simple and fast!).

Alternatively, the cream can be made from condensed milk by mixing it with butter.

9. The finished cakes are cut into two parts. Honey cakes harden quickly, so it’s best to do this as soon as you take them out of the oven.

10. Let the cakes cool. Once cooled, they seem very hard, don’t be alarmed; once soaked in sour cream, the cakes will become so soft that they will melt in your mouth.

11. Assemble the cake, coating each layer with sour cream. If the cakes turn out to be of different diameters, after assembling the cake, trim it with a knife, and the remaining crumbs will be used for topping. The top and sides are also coated with cream and sprinkled with the remaining crumbs.

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

Honey cake - classic recipe with photos and videos

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

For the test take:

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

For cream:

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

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

Preparation:

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

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

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

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

Preparation:

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

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

3. Without interrupting whipping, pour in liquid honey.

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

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

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

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

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

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

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

For honey cakes:

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

For sour cream:

• 500 g fat sour cream;
• 150 g fine sugar.

For decoration, some nuts and chocolate chips.

Preparation:

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

Honey cake with custard

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

For honey dough:

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

For the custard:

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

Preparation:

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

Honey cake with condensed milk

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

For honey dough:

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

For cream:

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

Preparation:

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

Homemade honey cake - recipe with photo

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

For the cakes:

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

For the sour cream:

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

Preparation:

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

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

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

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

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

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

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

Honey cake in a frying pan

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

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

Preparation:

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

Lenten honey cake - a simple recipe

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

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

Preparation:

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

French honey cake

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

For the test:

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

For filling:

• 300 g pitted prunes;
• 1 tbsp. crushed walnuts.

For cream:

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

Preparation:

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

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

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

For honey dough:

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

For cream:

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

Preparation:

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

Honey cake with prunes - step-by-step recipe

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

For baking cakes:

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

For buttercream:

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

Preparation:

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

Honey cake “like grandma’s”

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

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

Preparation:

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

Sponge cake honey cake - recipe with photo

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

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

Preparation:

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

Honey cake with nuts

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

For honey dough:

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

For sour cream and nut cream:

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

Preparation:

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

Honey cake without eggs

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

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

For cream:

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

Preparation:

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

Honey cake without honey

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

For molasses take:

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

Preparation:

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

For the test:

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

For cream:

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

Preparation:

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

Liquid honey cake - detailed recipe

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

For the batter:

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

For light cream:

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

Preparation:

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

How to make honey cake - dough for honey cake

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

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

Homemade honey cake - cream for honey cake

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

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

How to decorate a honey cake

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

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

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

It appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Nowadays there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple recipe for honey cake dough

Every housewife has her own recipe for making honey cake at home, because a cake baked with your own hands is much better than factory-made baked goods, to which dyes, preservatives and flavoring additives are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough you will need a little liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Honey cake cream recipe

The cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. The sour cream should be very fresh, chilled and with a high percentage of fat content to make the cream more airy and velvety. The cakes will be perfectly soaked with cream prepared on the basis of liquid sour cream, but there will be no creamy layer between them. If the sour cream is liquid, pour it into gauze, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and whip perfectly.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and grains of sugar will not squeak on your teeth. You can add coconut, nuts, jam, crushed fruit, a little orange or lemon zest, cocoa or chocolate to the cream. The custard in this cake is also very tasty.

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream will pleasantly set off the sweetness of the condensed milk and the honey cake will not be so cloying.

How to make honey cake cakes correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe yields about 7–10 cake layers, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut off in finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.

A few secrets from the pastry chef

Do not use buckwheat and acacia honey for the dough: despite the incomparable taste and aroma of these types of honey, the cakes will be slightly bitter. Honey must be liquid in order for the dough to be homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.

Classic honey cake prepared at home: step-by-step recipe with photos

We offer you a step-by-step recipe for honey cake. With our instructions you will quickly master this confectionery art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine eggs with sugar and beat well until fluffy.

3. Add butter, honey and soda to the beaten eggs.

3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

9. Trim the edges of the cakes and cool them, and crumble the trimmings.

10. Make cream from sour cream and sugar by beating the mixture with a mixer.

11. Assemble the cake, coating the cake layers with cream.

12. Sprinkle the honey cake with the crumbs left over from the cakes.

13. Leave the cake at room temperature for 1.5-2 hours to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Enjoy your meal!

Delicious honey cake with cognac

This can be prepared for any occasion, and if children are tasting the cake, cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and coat with cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert!

On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the chef of Alexander I for inventing this delicious dessert, which makes life seem even more beautiful...