First, let me tell you a little story.

"Honey" - delicious dessert consisting of many layers impregnated with cream. There is a legend about his appearance. Elizabeth, the wife of Emperor Alexander I, did not eat honey at all. The kitchen staff knew about this and did not add it to the composition of the dishes.

One day, a new young cook was admitted to the palace kitchen. It was said to bake something interesting. The new confectioner was not aware of Elizabeth's preferences. He wanted to stand out, and decided to cook pastries with this forbidden product!

The cake was a success! The layers of it were so delicious, airy and soaked delicious cream that seemed weightless. And it tasted like caramel.

After trying a new dessert, Elizabeth asked about its composition. But the confectioner already knew about the empress's preferences. They told him everything, though after he had already prepared a treat. But he didn't cheat either. And when the cook said that the served treat was honey, she just laughed. Later, Elizabeth ordered to thank him well for his ingenuity. Since then, it has been her favorite dessert!

Let's start cooking. I bring to your attention a recipe in which we will consider everything literally step by step. There will also be a photo for each step.

We will need.

Cake Ingredients:

• eggs 4 pcs.
• sugar 1 tbsp.
• honey 4 tbsp. l.
• butter 100 gr.
• flour 3 tbsp.
• pinch of salt
• vanillin - on the tip of a knife
• soda 1 tbsp. l.

Cream Ingredients:

• butter 250 gr

Cooking dough and baking cakes

There are two ways to prepare dough

• in a water bath
• in a pot on fire

According to this recipe, we will cook it in a water bath. Prepare a bowl and saucepan. The size should be chosen so that the bowl closes it like a lid.

Put a pot of water on fire. It is very important to pour it so much that at the moment of boiling it does not reach the bottom of the bowl. That is, the ingredients will not be melted in water, but in steam.

When the water boils, put the butter, sugar and honey into a bowl.

It is better to use good quality products, then the cakes will turn out to be very tender and fragrant.

Remember that the taste of honey will determine the baked cakes. And the taste of the whole and the whole dessert directly depends on this. Therefore, before spreading it to the general mass, try it.

And also use good quality oil, namely with a fat content of 82.5%. If it has a lower percentage, then it probably contains trans fats and which are unhealthy.

All products should be melted to achieve a uniform consistency. This will take approximately 10 minutes. Do not forget to constantly stir the contents. The fire must be strong enough to keep the water constantly boiling.

In a separate bowl, beat the eggs until a slight foam appears. It is necessary that the yolk is well connected with the protein, since if it gets into the hot mixture, the protein can curl up.

Therefore, it is better to knock down with a mixer, or a whisk. Slowly pour the beaten eggs into the melted mass, while stirring vigorously. The mass is hot, and the eggs in it can simply be boiled.

Without removing the bowl from the pan, add soda.

Soda should not be extinguished. It will be extinguished with honey during the preparation of the dough. Already in the finished product, its taste will not be felt at all.

Warm up the mixture in a water bath to such a state until the process of active foaming ends. After that, remove from fire. It turned out to be very airy.

Sift the flour in the volume we need into a deep bowl. Add vanilla and mix it with flour.

In the process of sifting, the flour becomes looser, enriched with oxygen. The cakes are more fluffy and rise higher.

Then add flour little by little. It is recommended, when it is introduced into the dough, to sift it again beforehand. After adding the flour, mix everything thoroughly. And mix in the same way until all the flour is added to the dough.

Add flour in parts and at the same time knead while stirring the mixture with a spoon.

Got sticky homogeneous mass She's still pretty liquid. You can add the rest of the flour to it and mix it in the same way. This will keep the dough sticky but firmer.

Now, when it is already difficult to mix with a spoon, lightly “dust” the work surface with flour. Put the dough on the table and continue to knead it with your hands. It is necessary to bring it to such a density that it can be collected. In this case, the dough will take more flour from the table, so if necessary, it will need to be poured.

The finished dough no longer sticks to the hands and to the table, it seems to flow from the hand. And if you leave it on the table, it will be slightly distributed to the sides. However, not very much, although visible to the eye.

Next, you should form a small sausage. Then wrap her up cling film and refrigerate for about 1 hour. When it cools enough, it will become a little denser and almost not stick to your hands.

After it is infused, it must be divided into 8, approximately equal parts.

Roll out each piece into a ball, giving it a rounded shape. On the desktop, we leave only one with which we will work. Put the rest in a bowl, covered with cling film, a towel and put in the refrigerator.

Roll out the ball into a thin crust. Since the dough is a little sticky, it is necessary to "dust" it with flour a little. Roll out to desired size and thickness. You can measure the size using the lid of the pan. With its help, we will form even cakes. And the thickness of the product should be no more than 0.5 cm.

It is best to roll out the cakes on parchment paper. Subsequently, it will be more convenient to remove them from it. And it will also be easier to transfer the workpiece to a baking sheet.

From the resulting thin layer, it is necessary to cut the cake. We do not throw away the scraps, it is recommended to lay them out side by side, in the future we will need them to decorate the cake.

To cut the cake faster, as already noted, you can use a suitable lid from the pan.

Send the cake to the oven preheated to 160-180 degrees. It is important not to overdo it in it, otherwise it will turn out to be very fragile and overcooked. And as a result, it is poorly saturated with cream.

Bake each cake for about 5 minutes until a reddish hue appears. We take out the finished workpiece from the oven, and remove it from the parchment. It should be soft, but when it cools it will harden a little.

By analogy, we do the same with the remaining dough balls, taking them one at a time from the refrigerator.

• There is another way when the cakes are baked in an oven heated to 200 degrees. In this case, the baking time will only take 2 minutes.

It is very convenient to use two baking sheets when baking. While one cake is baking, we form the second. In this case, the oven does not stand idle, and it takes half the time to bake.

At the end of baking, collect all the baked trimmings and put them in a baking sheet. First you should grind them a little with your hands, then you can use a rolling pin. It turns out crumbs of different sizes, they will look quite interesting on our cake.

Or you can use a blender. In this case, you can get a smaller crumb. Here, it's more convenient for someone.

Transfer the crumbs to a bowl and leave until the desired moment.

Cooking butter cream on condensed milk

Let's start preparing the cream. Put the oil in a bowl, it is necessary that it is slightly softened. I repeat once again that it is better to use oil with a fat content of 82.5%.

The cream is very easy to make. This used to take a lot of time, as they were knocked down mainly by hand. Now almost everyone has a mixer. And with it, everything happens just many times faster.

First, beat the butter for 4 minutes to get a voluminous, elastic white mass. The speed must be high.

The main secrets of this cream are as follows:

• well whipped butter
• butter and condensed milk should be about the same temperature

Then pour in the condensed milk in small portions, while continuing to whip the cream. Beat for about 10 minutes until a homogeneous airy consistency is obtained. The main thing in the cooking process is not to interrupt it, carefully monitor its condition.

If the oil cream is “cut off” (it turns out, as it were, with grains), you need to warm it up a little and beat it again.

Cream is ready!

Assembling the cake

Put the first cake on a beautiful flat dish or stand. Lubricate it well with the resulting cream. Spread it out in moderation so that the layer is only smeared and not too thick.

In order for it to be enough for all the cakes, approximately divide it in a bowl into the required number of parts.

Grease all the cakes in the same way. Leave the cream on the top as well. It will have crumbs on it.

This is how the assembled cake looks like, smeared with cream on all sides.

When the whole cake is assembled, it must be sprinkled with prepared crumbs.

First, “attach” the crumb to the sides. To do this, you just need to substitute the boat to the edge, and gently sprinkling the crumbs, press it. Then sprinkle over the top. This is what the finished cake looks like.

It is recommended to leave it on the table for 2-3 hours for impregnation, then put it in the refrigerator. During this time, it will become more moist, the cakes will absorb the cream and the desired honey flavor will appear. Serve the cake with freshly brewed aromatic tea!

It's hard to put into words how delicious it is. I think that it is no worse than what was served at the table of Empress Elizabeth.

Homemade honey cake with custard

As you already know, there are a huge number of recipes for this dessert. I propose to cook one more of the options, and then decide which one you liked more. According to this recipe, it will turn out very tender, tasty and well soaked.

The cakes are thin and slightly moist, they hold their shape well. It turns out it is quite satisfying, to get enough, just one piece is enough.

There are many options for preparing Medovik, and there is no shortage of cream for decorating it. It could be like sour cream with sugar, boiled condensed milk, butter or custard, caramel and more. Below will be described in detail how to cook Honey cake with custard.

Cake Ingredients:

• eggs 3 pcs.
• butter 150 gr.
• honey 3 tbsp. l.
• sugar 1.5 tbsp.
• flour 3 tbsp.
• soda 3 tsp

• ground walnut 200 gr.
• cookies 4-5 pcs.

Cream Ingredients:

• eggs 3 pcs.
• flour 3 tbsp. l.
• sugar 1 tbsp.
• milk 3 tbsp.
• butter 200 gr.
• condensed milk 1 can (380 gr.)

Dough preparation

If in the previous recipe we cooked the dough in a water bath, then in this recipe I will show how it can be kneaded in a saucepan over a fire.

The necessary products must be taken out of the refrigerator before cooking. We need them at room temperature.

Crack eggs into a deep bowl and add sugar. Beat them with a mixer at high speed until the color changes to almost white. Also, the mass should increase in volume, and the sugar should completely dissolve.

Put butter and honey in a saucepan, and put on medium fire. Constantly stirring to allow the products to completely melt.

When the mass becomes homogeneous, you can add beaten eggs with sugar. Pour in a thin stream, while constantly stirring the mass intensively enough so that the eggs do not curl.

Bring the mixture to a boil over moderate heat. Keep stirring to avoid burning. When everything boils, you need to remove the pan from the heat and add soda.

Mix everything well, put the pan on the stove and bring the contents to a boil again.

When soda reacts with honey, the process of foam formation will begin, so add it in its pure form. That is, you do not need to extinguish it.

Add half of the pre-sifted flour in small portions. Knead the dough with a spoon. Then add some more flour and mix it into the mixture again. When it becomes homogeneous again, pour in the rest and knead the viscous dough right in the pan.

The dough is ready. Now you need to cover the pan and leave for 1 hour to infuse.

Cooking custard

Pour milk into a saucepan and place over medium heat. If you want the cream to be more nutritious, then use milk 3.2, or even 6% fat. But you can use milk with a lower percentage. It will be delicious in any case. Moreover, the composition will also include oil.

In a deep bowl, mix eggs with sugar and flour. You don't need to beat too hard, you just need to make it smooth. You can beat with a mixer or just a whisk.

pour out egg mixture into hot but not boiling milk.

Gradually, the cream begins to thicken, and as soon as it boils, you need to reduce the heat. Continue cooking until the consistency of thick sour cream. At the same time, it should be mixed more often so that the mass turns out without lumps and does not burn. If this happens, then it will be possible to assume that the cream is spoiled. Even if it remains light on top, the smell will still spread and be felt. Therefore, do not leave the pan for a long time.

When the cream becomes the desired density, turn off the heat.

Add butter and condensed milk to the resulting mass, mix everything well and let it cool completely.

You can not make the cream so saturated, and do not add condensed milk. In this case, it will be enough to limit ourselves to only butter, which, let me remind you, is better to have 82.5%.

The cream is not very thick, which is well suited for soaking the cake.

Cooking a cake

Our dough has cooled down, we proceed to the formation and baking of cakes. Place the cooled dough on a floured work surface.

Knead it thoroughly with your hands so that the dough becomes more dense and less sticky. Properly mixed, it should not stick to the table and hands. At the same time, it must retain its plasticity and not become excessively rigid.

Form a fairly thick sausage. This will make it easier to cut the dough into equal pieces.

Divide it into about 8 equal parts. That is how many cakes we will have to end up with.

Roll each piece in flour beforehand and give it a rounded shape for easier rolling. Leave the desired piece, and cover the rest with a towel to prevent airing.

Then you need to roll out the cakes to the size of the baking dish. Transfer the workpiece and send it to the oven preheated to 180 degrees, bake for about 4 - 5 minutes.

Or the cakes can be rolled out on parchment paper and baked on a baking sheet. And then cut out according to the given shape.

By analogy, roll out and bake all the remaining cakes.

When we have everything ready, let's start assembling our dessert. Install an additional side into the split form, as the finished Honey cake will turn out to be high.

Lubricate each cake generously with cream and sprinkle with nuts. But it is not necessary to do so. If you are not a fan walnuts, or you simply do not have them, then you can not add them!

Spread the cakes evenly, and make sure that you have enough cream for them all. Thus, you need to collect the entire cake as a whole. It is not necessary to sprinkle the topmost cake with nuts; we will have crumbs already prepared for this. Although it will not be superfluous, you can additionally sprinkle it, especially if the nuts remain.

Put the prepared cookies in a bag and crush it with a rolling pin into small crumbs.

Sprinkle cookie crumbs over the top and leave a little on the sides. In this form, leave the cake for 4 - 5 hours for impregnation.

When it is saturated, you will need to carefully remove the form and sides, and sprinkle the sides well. Our honey cake with custard is ready. You can decorate it as you wish.

A little tip: since the cake turns out to be especially tender, it is better to collect it immediately on beautiful dish or a stand on which the product will subsequently be served.

The honey cake turned out to be very tender, well-soaked and incredibly tasty. Be sure to cook this, you will like it!

Video on how to make honey cake "Ryzhik" with sour cream

One of the traditional ones is Medovik cooked on sour cream. It was in this performance that our mothers and grandmothers prepared it. And although the cake is called the same in all cases, the taste in all versions is different.

This recipe, perhaps, is in every recipe book of those who baked in the 80s. It was passed literally from hand to hand. And this is not at all accidental. In those years, he was just mega-popular. And with sour cream.

And the thing is that butter was in short supply. And to allocate a pack of oil for cream was a special luxury. Therefore, they used a sour cream analogue. It turned out not as thick as custard or oily. But that didn't make it any less delicious. And now such a cream can be made thicker thanks to thickeners.

Let's see the whole process from start to finish.

Also in this recipe you can see all the incomprehensible moments. Namely, what consistency should the dough for baking cakes be, how to roll them out and to what state to bake.

As you can see, everything is quite simple, it just takes a little time. Two recipes with step by step description and one video will help you with this. When you try to cook all of them, you can already safely compose a recipe for cakes and creams.

Someone will find it easier to make a cream on the stove, and someone will knead it in a water bath in the old fashioned way. Same with cream. You can cook with the one you like best. For example, you can take as a basis any of the options proposed today and add fresh or frozen berries to it.

The same goes for decorations. The cake can be decorated not only with crumbs, but also with a layer of cream. Decorate it with berries or fruits, or make figurines from mastic.

Nowadays, this cake is very popular. Many housewives, when choosing a dessert for tea, stop on it. After all, it turns out to be very tender, velvety, and the aroma of honey leaves no one indifferent.

I wish you always successful baking. Enjoy your meal!

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's" classic recipe 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 is homogeneous and especially tasty if it is made from components of the same temperature.

We bake with condensed milk

There are a lot of types of cream for honey cake. 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, we interfere 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 gauze bag over the pan, 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 a 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 us 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.

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

Treats for the Empress

Do 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-Russian Alexander the First.

Many years have passed, time has changed, and with it the recipe. Cake "Honey cake" simple, made from honey cakes and cream based on sour cream, is still the most favorite dessert.

Classics of the genre

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

To prepare the dough, prepare:

• Eggs - 3 pieces.
• wheat flour premium- 3 glasses.
• Honey - 3 tablespoons with a slide.
• Soda - 1 tablespoon.
• Sugar - 1 glass.

For the cream you need:

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

magic dough

The first step is to start kneading the dough. We take a stainless steel pan and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We bet on strong fire and, without stopping stirring, we wait until the mass increases in volume three times 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, without ceasing to interfere. When the dough becomes homogeneous, divide it into eight equal parts.

Baking Secrets

We take a detachable form of the desired size, grease the bottom and sides 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.

We put in a preheated oven and bake each cake for 7-12 minutes at a temperature of 180 degrees. To pull out the cakes and at the same time not damage them, we take the bottom out of the mold, turn it over to the surface with the parchment up and carefully remove it.

Cream Magic

While our cakes are getting a golden blush, let's take care of 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 must be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete impregnation. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery topping. As you can see, preparing the classic "Honey Cake" is as easy as shelling pears!

Condensed rivers, honey banks

If you are familiar basic recipe you can try your hand at a more complex version. We propose to prepare a tender, tasty, fragrant, but more complex Honey Cake. The recipe is simple, but it's only at first glance. In fact, he will have to tinker with. But as a result, you will get an airy, sweet, and at the same time by no means cloying delicacy.

For the test, we need the following ingredients:

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

For cream, prepare:

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

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

Water bath to the rescue

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

Pour into large saucepan water to half and put on fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and put it in a large saucepan. Thanks to this impromptu water bath, margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Do not stop stirring until the sugar is completely dissolved.

Break the eggs into a separate bowl and lightly beat them with a fork. Then pour them into the total mass in a thin stream and mix. Thanks to the water bath, the eggs will not curl.

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 and pliable.

Divide the dough into 8 identical koloboks and roll each with a rolling pin. If the dough has cooled and lost its elasticity, it can be put back in a water bath, where it will heat up and become pliable again.

We bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.

sweet moments

When the cakes are baked and will cool, we will start preparing the cream. Cut the butter into cubes and soften it. Then open a jar of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

We generously coat the cooled cakes with cream, the ugliest cake can be put on crumbs and decorate the cake on the sides and top. We remove the resulting culinary product overnight in the refrigerator, 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 - one water bath is worth something! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If there is not much time, and there is no particular desire to mess with the cake, you can cook a quick “Honey cake”, a simple recipe with a photo of which we propose to master (suddenly come in handy?).

For the test we need:

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

For the cream we will use:

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

Handmade

First of all, we clean the nuts from the shell and chop them with a knife or a blender. In a separate container, beat the eggs with sugar and honey with a mixer. Then add flour, nuts, soda there and knead everything well. We form a large bun, put it in a bowl and cover with a clean towel or Leave it to rise in a warm place for 3-4 hours.

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

under powdered sugar

When the skins have cooled down and are ready for spreading, we begin to prepare the cream. To do this, whip sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be garnished with walnuts, crushed almonds or grated chocolate. Try to cook this "Honey cake": the recipe is simple, quick to perform, and the dessert turns out to be very tasty.

Assistant multicooker

If there is a multicooker in the house, baking "Honey cake" in it is as easy as shelling pears! This miracle helper will save your time and nerves. In addition, thanks to her, this dessert will be mastered even by those who have never baked anything. So, we invite you to try this simple honey cake. A simple recipe in a slow cooker will pleasantly surprise you with convenience and absolute accessibility.

To make the dough, prepare:

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

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

Rather soon

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

Gently pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a pre-greased vegetable or olive oil multicooker bowl. We set the “Baking” mode and wait until the miracle helper 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 a cake, smearing each cake with cream. We put on impregnation in the refrigerator. That's all!

Cream Paradise

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

Chocolate fairy tale

To prepare chocolate cream, have to take:

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

We mix everything in a saucepan, except for the oil, and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. We leave to cool. Then beat the butter and in small portions introduce the custard mass into it. Beat non-stop until smooth. Ready cream should resemble 25% sour cream in thickness.

Medovik is a cake loved by many since childhood. it relatively low calorie dessert with a delicate pleasant taste. However, not everyone knows how to cook a honey cake with their own hands. There are several recipes for the cake, its taste can be varied at will. Cooking honey cake is a rather laborious process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to impregnate the cake with cream. But it's worth it, because the result is a great dessert for holiday table flavored with caramel and honey.

To make the cake tender and melt in your mouth, it is necessary to take into account the nuances of its preparation. Cooking a honey cake is not difficult, you just need to choose the right products, observe the proportions and know some culinary rules:

1. To bake a cake, you need to take liquid honey. If the honey has already been sugared, it must be melted in a water bath. With a liquid product, it will be easier to knead the dough.
2. For a honey cake, light honey is suitable. Dark honey has a very pronounced taste. And also you should not take buckwheat honey, otherwise the cake will turn out to be too tart.
3. Honey cake will turn out soft and tender if the dough is steamed. To do this, boil water in a saucepan. And inside the dishes put the second pan so that it does not touch the bottom of the water.
4. It is necessary to strictly observe the amount of sugar indicated in the recipe, since honey also gives sweet taste cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
5. Only warm dough is rolled into the cakes.
6. To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
7. For cream, you should take fat sour cream. And instead of granulated sugar, it is better to use powdered sugar. Before making the cream, sour cream needs to be cooled, so it is easier to mix with powdered sugar.
8. You can add condensed milk or cocoa to sour cream for cream. And you can also replace sour cream with these products.
9. The taste of the cake can be varied by adding prunes or walnuts to the cream.
10. Before assembling the cake, you need to put a layer of cream on the dish and spread the first cake on it. Assembling a cake should always start with the cream, not the cakes.

Honey cake recipes

Cooking a honey cake consists of several stages:

Honey cake is better to cook 1 day before use, since the impregnation of the cake takes about 12 hours. It is not recommended to soak the honey cake for 2-3 days.

Classic recipe: honey cake "Tenderness"

For making cakes you will need 600 g of flour, 300 g of sugar, 50 g of butter, 150 g of honey, 1 teaspoon of soda, 3 eggs. In the cake according to the classic recipe, 2 types of cream are used: sour cream and condensed milk. To prepare cream from sour cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g butter.

Honey cake with nuts and prunes without rolling cakes

To prepare this variation of honey cake takes a little time. For baking cakes, you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream, you need 0.5 kg of sour cream (25% fat), 300 ml of cream (35% fat), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake "Ryzhik" with custard without a water bath

Medovik can be prepared without steaming the dough. For a cake according to this recipe, you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream, you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most hostesses.

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you don't want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration at will, buy a quality White chocolate what you need for the bees, I will tell below.

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, in a thick-walled saucepan or stewpan, we break a couple chicken eggs, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

We put the saucepan over medium heat and, with constant stirring (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!

Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams from me. wheat flour top grade (I always buy Lidskaya). Finished choux pastry it turns out very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - so tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake together with trimmings in a preheated oven at an average level of about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. Take out finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.

The next stage of preparation classic cake Medovik - assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.

Let's do more original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.