The Medovik cake gained popularity and gained many fans a long time ago. And all because this classic honey cake can be easily prepared at home, and it will turn out to be no less tasty than that of professional pastry chefs.

The recipe for a honey cake - or honey cake - is uncomplicated. The whole secret of its deliciousness is hidden in the correct baking of the cakes. The main ingredient in any recipe is honey. Best of all, if you use liquid, then the dough will turn out to be the desired consistency. Thick or sugared honey must first be melted using water bath... Then it will not lose its beneficial properties.

As for impregnating creams. You will find several variations, but the classic honey cake recipe uses sour cream. She attaches easy dough acidity, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed in the end result, I advise you to take sour cream with a high percentage of fat. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic custard recipe

The history of custard-impregnated honey cake dates back to tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was overbought and the honey cake was baked all over Europe. Foreign confectioners made adjustments to the recipe, but it was the recipe for honey cake with custard is rightfully considered a classic.

Ingredients:

• flour - 2.5 cups;
• eggs - 2 pieces;
• granulated sugar - 1 glass;
• butter- 80 gr;
• liquid honey - 3 tbsp;
• soda - tsp

For the cream:

• eggs - 3 pieces;
• granulated sugar - 1 glass;
• milk - 3 glasses;
• butter - 20 gr;
• vanillin - a pinch.

Preparation:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not grab and turn into scrambled eggs.

Pour in a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. It should turn out homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter in the mixture and stir everything again. After the butter has melted, add baking soda - two level teaspoons. Bubbles will appear on the surface of the dough literally right away - it’s soda working.

Wait until the dough is completely frothed and add half a glass of flour to it. Stir with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. It is more convenient to use a spoon at this stage. Then the dough will not burn.

Don't forget that the saucepan is constantly heating up!

While it cools down, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir to dissolve, bring milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

We return to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be removed from the heat immediately. Then put butter (20 grams) and a little vanillin in the creamy mass.

Let it cool down, but for now let's do the dough. It has already cooled down well, it has become dense enough and convenient for further work. Add some flour.

Be careful and do not overdo it: the dough should remain soft and airy.

We roll it up in the form of a pole.

Now we cut into 5 parts, from which we will roll out the cakes. Draw a large circle on baking paper - in my case, the diameter is 25 cm, I used a glass lid from the pan - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise slightly and completely bake. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them on top of each other. Place the shape you used to draw the circle on top and use a knife to cut off the protruding edges. They should be relatively flat and the dough trims can be used to decorate the cake.

We coat each cake with cooled cream, laying them out in a pile - one on top of the other. Then coat the cake both on top and on the sides.

Chop the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake in the refrigerator for 6 hours to fully soak. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake to your liking. In my case, I also used coconut flakes... That's it, our classic honey custard cake is ready!

Classic honey cake with sour cream: a step-by-step recipe with a photo

Honey cake is a baking holiday! Especially if the cake was baked by you yourself, and not bought in the nearest pastry department. The dessert will be to the taste of the little ones - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

• flour -400 gr;
• eggs - 2 pieces;
• granulated sugar - 220 gr;
• butter - 100 gr;
• liquid honey - 2 tbsp;
• soda - tsp

Sour cream:

• 250 gr soft butter
• 200 g icing sugar
• 300 gr sour cream

Ice cream:

• 400 ml milk
• 180 g sugar
• 1 large egg
• 200 ml whipping cream
• 100 gr butter
• 3 tbsp with a slide of corn starch

Preparation:

Beat the eggs into a saucepan with high sides, put a pinch of salt on them and add granulated sugar. Stir the ingredients until smooth with a mixer. The mixture should turn white and thick enough.

Add butter and honey to the egg-sugar mixture.

We put the saucepan on minimum heat and, with constant stirring, bring the mixture to a boil.

But it shouldn't boil! Otherwise, the eggs may curdle.

Remove the stewpan from the heat and add soda. We begin to actively mix the composition. You will see it begin to bubble and expand. It is soda that gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it will be difficult to interfere with it, the dough can be laid out on the work surface and continue kneading.

Using more flour than in the recipe is highly undesirable. Warm dough always seems sticky, but after it has stood in the refrigerator and cooled down, it will acquire the desired consistency. It will become more dense.

Spread the remaining flour over the work surface and put all the dough on it.

We continue kneading. You should be good enough soft dough... There is no need to clog it with flour, since it will acquire the consistency we need after lying in the refrigerator. The dough will gain the required density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the number of layers selected. Be sure to sprinkle the plate on which you will put the koloboks with flour. To prevent the dough from sticking.

Roll the pieces into koloboks, put them on a plate and close cling film... Put it in the refrigerator for the next hour. During this time, the dough will cool down and it will be very convenient to work with it.

We spray the working surface with flour and roll the balls into thin cakes, having previously spread baking paper. Then, using a ring, cut out even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the rest of the dough - let them bake too. Before putting the tests in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out to be thin.

Bake the cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this dough is good because baked and wrapped cakes can be stored in a cool dry place for about 2 weeks. And use during this period as needed.

Sour cream for homemade honey cake impregnation

Now we will prepare the cream. I offer you two options. First sour cream. It will require a pack of butter and a glass of powdered sugar. For the cream to work, the oil must be very soft. I recommend getting it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down to homogeneity and we get this - quite thick - sour cream.

Cream-filling or "Diplomat"

Combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour milk into a saucepan and bring to a boil. Then pour it in a thin stream into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to thickening. Put butter in a hot base and stir until it dissolves. Then we pour it into a glass or any other container and cover it with cling film to the touch. We put in the refrigerator until it cools completely.

When the cream has cooled down, we begin to whip the cream. In order for them to whisk well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both whipped cream and chilled custard base and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, it has a pronounced creamy taste.

Distribute the selected cream evenly over the cakes. Don't forget to leave a little to brush over the sides.

Now you can start assembling the cakes. Put the first one on a serving dish and coat the top. We put the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part.

The remnants of the baked dough should be crumbled into crumbs, but not too finely. Then sprinkle it on the cake from all sides.

All is ready. Cut the cake into portions and invite your household to tea.

Delicious honey cake "Ladies Caprice" in chocolate glaze

If you want something sweet, then you can pamper yourself with another version of a delicious honey cake with the beautiful name "Ladies Caprice". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The baked goods are tender, not cloying or greasy. And if you love chocolate, then you will definitely like the cake.

Ingredients (for dough):

• eggs - 2 pieces;
• honey - 2 tablespoons;
• butter - 2 tablespoons;
• cocoa powder - 3 tablespoons;
• granulated sugar - a glass;
• soda - 1 tsp quenched with vinegar;
• flour - 400 ... 450 grams.

Ingredients (for cream):

• milk - 500 ml;
• granulated sugar - a glass;
• eggs - 2 pieces;
• flour - 2 tablespoons;
• vanilla sugar- a bag.

Ingredients (for glaze):

• dark chocolate - 50 grams;
• butter - 10 grams.

Preparation:

Combine egg, honey, softened butter and granulated sugar in one bowl. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heating, add quenched soda and cocoa. Stir the mixture and gradually add flour into it, kneading soft elastic dough.

It will turn out to be a little sticky because it includes sugar and honey. To make it easier to work with it, grease your hands with sunflower oil.

Divide the dough into 10 pieces - these will be the cakes. This is the optimal number for this amount of ingredients. The cakes will be of ideal thickness.

Tear off the sheet baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it using a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, prick the dough so that it does not rise too much when baking. And we cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment both hot and cold. They easily come off the surface of the parchment.

Now we are preparing the cream. Put sugar in a saucepan, drive in eggs and grind the ingredients white. Then put the flour and mix everything well. Fill with cold milk, stir again and put on the stove. With medium heat, bring to a boil, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is coated with cream and sprinkled with pieces on top walnuts.

Use hot cream to help the cake soak quickly. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer chocolate icing... To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

After the cake has cooled, refrigerate it to freeze the chocolate.

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Believe me a word - or better, bake and try - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

• flour - 260 grams;
• sugar - 100 grams;
• egg - 1 pc.;
• butter - 50 grams;
• honey - 50 grams;
• soda - 1 tsp;
• vanilla sugar - 1 tsp

• oil - 250 grams;
• boiled condensed milk - 400 grams;
• lemon zest.

Preparation:

Mash one egg with granulated sugar until light in color. If no mixer is available, a whisk can be used.

Melt 50 grams of butter in a deep saucepan on minimal heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture starts to bubble immediately.

After you add the baking soda, the mixture will almost double. Continue heating the mixture with constant stirring. It should have a nice caramel color. After that, the saucepan must be removed from the heat and the mixture must be cooled by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then we spread it on the work surface and bring it to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under plastic wrap, so as not to wind, for 1 hour in a warm place.

Then roll it into a piece of wood and divide it into five to six pieces. Roll each into a thin, but not too thick layer and cut out the circles using a large plate or glass pan lid.

It is very convenient to roll and bake the cakes directly on the baking paper. They are well removed from it both hot and already cooled.

For the cream, beat the melted butter with a mixer until well thick. Put in it boiled condensed milk and zest (yellow part) from one lemon.

Mix the components with a mixer until smooth. That's it, the cream is ready. Now we coat each cake, laying them on top of each other.

Sprinkle the sides and top with chopped walnuts and place the dessert in the refrigerator to soak overnight. Here's a miracle you get.

I hope you find my selection of homemade honey pickers useful. And one of the recipes will become your favorite.

Enjoy your tea!

“Medovik” cake is known, remembered and loved by everyone since childhood. In my family, it was prepared for all the holidays, since products for the honey cake were always at hand and they could always be bought in the store, even in Soviet time... I met this version of the recipe a few years ago from a chef. The cake turns out to be very tasty and tender. This is now our favorite option. Try to cook, you might like it too.

To prepare a cake "Medovik" in a water bath, we need the products on the list. Eggs, butter and honey should be at room temperature.

The first step is to prepare the cake cream. Add a glass of sugar, zest and juice of half a lemon to sour cream (at least 20% fat). Beat the cream, cover with cling film and refrigerate while we cook the cakes.

Beat eggs with sugar until smooth.

Cut the butter into pieces, put in the microwave for 30 seconds.

Add softened butter to egg mixture, beat well again.

Put the mixture in a water bath for 5-7 minutes. Stir constantly with a whisk, bring to a boil, but do not boil, otherwise the eggs will curl.

Remove the mixture from the water bath, add 300 g of flour sifted with baking soda. Knead the dough, it will be stringy. Leave the dough to rest for 40 minutes, cover it with a clean kitchen towel. After a while, bubbles will appear on the surface of the dough.

Add 100-150 g of flour, knead a soft elastic dough, it should not stick to your hands. Divide the dough into six equal pieces.

Cut the parchment into 6 pieces. Sprinkle flour on the dough and roll it out in the shape of a circle 1.5-2 mm thick.

Attach a dish or lid with a diameter of no more than 30 cm to the dough, draw a circle with a knife. Do the same with the rest of the test. Preheat oven to 180 degrees. The cakes are baked very quickly, maximum 5-6 minutes.

Cool the finished cakes, remove the parchment, transfer the cut edges of the cake to a blender.

Grind the edges of the cakes in a blender into crumbs.

Grease a dish larger than the cake with cream.

Put the cake on a dish, grease with cream.

Thus, collect the whole cake. Grease the edges of the cake with cream using a flat silicone spatula.

Sprinkle the cake generously with crumbs, and sprinkle the sides with a flat silicone spatula. Remove excess crumbs. Put in the refrigerator to soak for at least 5-6 hours. Better - at night.

When the “Medovik” cake cooked in a water bath is soaked, cut and serve with juice, tea, coffee, milk or any other favorite drink.

The classic bain-marie honey cake recipe takes some skill. If the technology is followed, baked goods are obtained that melt in the mouth, with delicate aroma honey.

When starting work, you need to stock up on measuring containers in order to accurately measure the amount of ingredients. The dough in a water bath for a honey cake differs in that it does not burn, it evenly heats the mixture.

To get the cakes, you need to connect:

• honey 2 tbsp. l .;
• flour;
• egg 2 pcs.;
• sugar 250 g;
• butter;
• soda 1.5 tsp.

Beat eggs and sugar in a bowl until fluffy white foam is obtained. V microwave oven you need to melt the honey, if it thickens, add it to the bulk. Melted butter is added to the dough.

The bowl is placed in a saucepan or ladle, where water is poured onto the bottom so that it does not come into contact with the bottom of the container.

As the mixture heats up, stir it with a spatula, separating it from the walls of the dishes. When the sugar dissolves, you need to add soda, mix. it little secret airiness of the finished cake, thanks to the ingredient, the mass begins to bubble, increases in size.

When the mass doubles in volume, it is removed from the heat, flour is added, and a dense dough is kneaded. Leave it in the refrigerator for 30-40 minutes, wrapped in plastic wrap.

Another version of the composition for the test in a water bath:

• 4 eggs;
• 4 tbsp. l. honey;
• sugar 1 tbsp.;
• 100 g butter;
• 1 tbsp. l. soda;
• flour 3 tbsp.;
• a pinch of salt;
• vanillin.

This option implies the following sequence of actions: butter, sugar and honey are placed in a container for a water bath. Beat eggs separately with a mixer or blender. When the mass becomes a homogeneous consistency, they are added to the dough, stirring constantly (so that the protein does not curl and the yolk does not boil). Stir in baking soda, wait until the active foaming process stops.

Sift flour into the mass, first stir with a spoon, then proceed to knead with your hands. Further, the sequence does not differ from the previous cooking option.

Classic dessert recipe

After receiving the dough, divide it into 8 equal parts, roll it out as thin as possible. If the consistency is not dense enough, then it will tear, it will be difficult to transfer the cake to a baking sheet. It is better to cut it to shape immediately after rolling. The scraps can be joined together to form a few more cakes.

Pierce each layer several times with a fork so that it does not swell. Bake in the heating mode both from the top and from the bottom, at a temperature of 1800. 5-6 minutes is enough until the crust is browned. After that, they begin to layer the product.

Alternative cooking, if not oven, is a cake in a frying pan. Ready-made cakes are baked in a dry preheated pan without adding oil. The result is no different from using the oven.

With custard

Custard or sour cream can be used as an interlayer. To get a custard cake, you need to start preparing the impregnation when the dough is sent to cool.

For the cream you will need:

• milk st .;
• sugar st .;
• flour 2 tbsp. l .;
• egg 1 pc .;
• butter top grade 50 g;
• vanillin, vanilla sugar, or extract.

Milk is poured into a saucepan, put on fire. Egg, sugar and flour are mixed in a separate container. The mixture is poured into hot milk, stirred constantly and boiled until thickened. Then they are removed from the stove, cooled, after which butter and vanillin are added.

Honey cake "Miracle" in a water bath

Honey cake The miracle is different from classic version proportions of ingredients.

For him you will need:

• oil drain. - 200 g;
• egg - 4 pcs.;
• 3/5 Art. Sahara;
• honey 30 g;
• flour 4 cups;
• baking powder 1 tsp

Honey and soft butter placed in a container for a water bath, put on fire. Beat eggs with sugar, add to the heated mixture, stir. Then soda is introduced, after increasing in volume and obtaining a white foam, it is removed from the heat. Knead the dough with flour. Further actions do not differ from the classical method.

For the interlayer, custard is offered. To obtain it, beat 2 eggs with a glass of sugar, add 2 glasses of milk, whipped with flour (2 tbsp. L). The mass must be constantly stirred until a thick mass is obtained. After cooling down, stir in melted butter (100 g).

With sour cream layer

Due to the fact that the cakes contain both sugar and honey, they turn out to be quite sweet. Therefore, many people prefer to make a cake with sour cream... To do this, take sour cream at least 26% fat, 1 glass of sugar or powdered sugar. In this version, the cream is easier to mix, will have more delicate taste... Sour cream should be cold. If after hammering the mixture remains liquid, you can use a special thickener or add starch.

Who doesn't know honey cake? The most popular cake, which is prepared in all pastry shops and is sold everywhere. Why not make it at home? All you need is a little food and a bath, but not a simple one, but a water one. Everything in order!

Honey cake in a water bath - general principles of preparation

A water bath is a special way of heating food, which is distinguished by its delicacy. The sweet mixture will not burn, will not stick to the walls of the dishes and you will get exactly what you need. The bath is used for creams, dough, glaze. It is actively used for the preparation of honey cake, almost all famous recipes require gentle heating.

Basic cooking rules:

All the ingredients for the cake must be weighed, it is important to observe the proportion, but if the dough is weak, you can pour more flour. The moisture content of foods is different.

Warming up the honey mass should be done under control. If overexposed, the dough will be dark, and the dessert will be bitter.

The cakes can be rolled out directly on the lined baking sheet. Then a pan lid is applied to the layer. Just choose a circle of a suitable diameter, all unnecessary is cut off. Or roll out and cut on the table, and then transfer the cake to the sheet, winding it on a rolling pin.

Before baking, the cakes need to be pricked with a fork, so air bubbles can be avoided and the cake will be smoother.

Honey cakes are usually baked in the oven at 180, 2-3 minutes are enough for thin cakes. Therefore, it is important not to leave the oven, otherwise you can easily burn the cake.

Any cream for honey cakes can be used, but it should not be oily. Otherwise, the cakes will be soaked poorly, the dessert will remain dry.

Honey cakes take time to soak. The cakes will be dry immediately after lubrication. It is best to prepare the dessert the day before, or let it sit in the refrigerator for at least 6 hours.

Plain honey cake in a water bath

The recipe for a classic honey cake in a water bath, which is familiar to many housewives. After impregnation, the cakes become incredibly tender, juicy, and melt in your mouth.

A glass of sugar;

550 g flour;

Soda 1 tsp;

50 g butter;

Cream: 500 g of fatty sour cream, a glass of powder.

1. We break the eggs. We take immediately a large pot or a bowl that we put in a water bath. Pour sugar, beat for five minutes until foamy, throw in a pinch of salt.

2. Add honey, add butter and soda. We put on a hot bath and start cooking. Stir constantly. The mass will increase in volume, so the bowl should be large.

3. Cook for a quarter of an hour, until the color turns brown. We remove from the fire.

4. Pour a glass of flour, mix quickly. Now you can add the rest of the flour, knead the dough.

5. Divide into 8 parts, roll the balls.

6. Take a rolling pin, roll out thin cakes, cut them off. Bake on a baking sheet with parchment. The cakes are prepared quickly, so we immediately roll out the second one.

7. We collect the trimmings, you can roll out a new cake. But the part you just need to bake, cool and crumble. We cool everything down.

8. We take thick sour cream so that the cream does not spread, mix it with powder.

9. Lubricate all the honey cakes. Sprinkle the top and sides of the cake with crumbs from the scraps.

Honey cake on a water bath "Parisian cocktail"

I'm shaking delicious gentle option honey cake on a water bath with a very romantic and sophisticated name. At the same time, the dessert is relatively simple.

0.5 kg of flour;

Sugar 150 g;

180 g of water;

30 ml of oil.

600 g of milk;

Sl. oil 0.25 kg;

Eggs - 3 pieces;

100 g of nuts;

200 g sugar;

1. We put the container on a hot bath. Add honey, sugar, water. Bring it almost to a boil. As soon as the bubbles go, remove from heat, add soda and flour. Quickly knead, first with a spoon, then do it all with your hands. We divide all the resulting dough into 6 parts,

2. Roll out a cake from each piece, bake on a baking sheet at 200 degrees until golden.

3. For the cream, beat eggs, add sugar mixed with flour. After dissolving, add milk, pour in vanilla. We put the cream on the stove. We heat it gently so that the mass does not burn, stir constantly. As soon as it thickens. We shoot.

4. Soften the butter, add to the cooled cream.

5. Lubricate the cooled honey cakes.

6. Fry the nuts. It can be dried in the oven before or after the honey cake. Chop, sprinkle on the Parisian cake, leave for 5 hours.

Honey cake on a water bath "Ryzhik"

Another well-known recipe for honey cake in a water bath. Ryzhik has a slightly different taste. The cream is made from sour cream with butter and condensed milk, which can be white or boiled.

0.23 kg of sugar;

2 tsp soda;

Flour 490 g;

100 g butter;

For the cream, we use 0.35 kg of the following ingredients: butter, condensed milk, sour cream.

1. Put the butter and half of the sugar in a bowl. We put on a water bath and heat until dissolved. Add honey, warm for about five more minutes, throw in soda, stir quickly and remove. Let the mass stand for about five minutes.

2. During this time, you need to mix the remaining sugar with eggs, beat in a good foam.

3. Combine eggs and honey mixture, add flour, knead the dough.

4. Divide the mass into 6-8 parts, make cakes, bake until golden brown. We shoot carefully, as they will turn out to be very soft. Cool it down.

5. While the cakes are cooling, you need to beat the softened butter well. To make it this way, we just take the product out of the refrigerator in advance.

6. Add condensed milk at room temperature to the butter, and then sour cream. We do all this while whipping the cream.

7. Layering the cakes. We leave the cake for soaking in the cold.

Honey cake on a water bath "Chocolate"

A variation of the chocolate honey cake. Which also requires warming up in a water bath. The cakes also turn out to be very soft, tender, well soaked in cream. The cream is prepared with a simple custard in milk, but with the addition of dark chocolate.

10 g of ordinary soda;

Sugar 180 grams;

0.05 kg of oil;

25 grams of cocoa;

Flour 0.4 kg;

2 tablespoons of honey.

Half a liter of milk;

Sugar 180 grams;

150 g butter;

One chocolate bar;

Flour 40 grams;

1. Combine cocoa with flour. Mix butter with honey and sugar, put in a water bath. Beat eggs separately. Melt the honey and butter, heat the mass until the color changes. We remove, put in the soda and wait a couple of minutes, no more. Now pour out the eggs. And then pour out the flour mixture, make a steep dough.

2. Divide into pieces, roll out the cakes on a floured surface, cut, transfer to a baking sheet, bake.

3. Cook the cream. Mix sugar and flour, add milk and eggs, beat with a mixer and transfer to the stove, add chopped chocolate. Cook on small fire until the chocolate melts and the cream thickens. Cool, add softened butter.

4. Coat the cooled cakes with chilled cream, sprinkle with nuts. In order to save money, you can take a mixture of them with crumbs. We leave for six hours.

Honey cake in a water bath with vodka

An unusual recipe for an amazing cake. Vodka and honey are great friends, they will help to make a unique dessert. The cream is ordinary sour cream, but you can take any other.

60 g butter;

390 g flour;

2 tsp vodka;

2 tablespoons of honey;

160 g sugar.

400 g sour cream;

170 g of powder.

1. Put all the ingredients in the pan, except the flour. Stir, send to a water bath, heat until increased foaming and dissolution of all components.

2. Remove from heat, add flour after 10 minutes, knead the dough.

3. We make ordinary thin cakes by dividing the dough into 6 pieces. Bake the trimmings separately, brown more.

4. Mix the ingredients of the cream.

5. Coat the cooled honey cakes.

6. Grind the cuttings into crumbs, sprinkle with honey cake. Let the cake stand for several hours.

Honey cake on a water bath "Two creams"

The option is very delicious cake with two types of cream. Ordinary thin cakes are baked, but using a slightly different technology. The cakes are sandwiched alternately different fillings... It turns out to be unrealistically tasty!

600 g sugar;

150 ml of honey;

250 g butter;

500 g sour cream;

Bank of condensed milk;

600 g flour.

1. Combine 300 g of sugar and eggs in a saucepan, add all the honey and 50 g of butter. We pour soda. We send it to a water bath, warm it up and stir constantly. As soon as the mass foams well and becomes darker, pour in a glass of flour, stir and remove. Add more flour, knead.

2. Divide the dough into small pieces. Roll out 6-7 cakes of them, bake.

3. Prepare the cream from sour cream and the remaining sugar. In another bowl, beat the butter with condensed milk. You can season both masses with vanilla.

4. Lubricate the bottom of the plate with sour cream, put the cake, coat on top. We coat the next cake with condensed milk. We alternate.

5. At the end, mix both types of cream, grease the top of the cake and cover the sides, fill everything with chopped scraps, you can sprinkle with nuts.

Do not try to replace natural honey with molasses or syrup, it will no longer be a honey cake and it is not even a matter of aroma. Only real honey makes the cake tender, gives it a special structure and removes stringiness.

You do not need to collect honey cake from the cake. First, you need to spread cream on the dish. This technique will make all the cakes soaked.

The dough for the honey cake cannot be stored; after freezing, it loses its taste and softness. If the cakes are no longer needed, but the dough is there, simply roll out large layers and bake, or make cookies. Baking can be put into any dessert, for example, in chocolate sausage or in a cake Potato.

Home honey cake - indescribable delicious treat, to which there is no indifferent person. Below are many variations of making such a dessert with your own hands, including the recipe for the classic honey cake, as our grandmothers still remember it.

Honey cake with sour cream is a classic of Soviet times. It is not so difficult to prepare it according to the classic recipe.

We will make the dough from the following products:

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

For the cream you will need:

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

The preparation of the cakes is as follows:

1. The preparation of the test has its own nuance - it is done in a steam or water bath. To do this, send a saucepan half full of water to warm over low heat.
2. While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit in a pot of water and won't be damaged by contact with boiling water.
3. Add honey and softened butter with soda to the sweet mass. Beat everything again, send it to the bathhouse and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
4. Pour half of the flour into a warm base and continue to knead so that it remains homogeneous. When the dough grows and begins to darken, it's time to remove the container from the bath.
5. Let the future cake base cool to a warm state. Then, in small portions, add the remaining flour, knead the dough and roll it into a ball.
6. Divide the finished dough into 8 identical parts, wrap them in bags or foil and send them to the refrigerator to cool. Half an hour is enough.
7. We heat the oven to 200 degrees.
8. Roll out the dough thinly onto cakes and bake for 3-4 minutes. Use a skillet lid or plate of a suitable diameter as a stencil to get even cakes of the same size. To make the cake even and not bubble, pierce it with a fork over the entire surface.
9. Bake dough trimmings with cakes. After that, they can be broken into crumbs and decorate the cake with it.

The preparation of the cream is very simple - we thoroughly beat all the components with a mixer. We coat the cakes with the resulting cream, sprinkle with crumbs and let them soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and aromatic.

Dough:

• a couple of eggs;
• 1 tbsp. Sahara;
• a couple of spoons of honey;
• one and a half glass of premium flour;
• half a spoonful of soda, slaked with vinegar.

Cream:

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

The preparation of the cake is as follows:

1. Beat the egg and sugar mass. Add honey, sift flour and work with a whisk again.
2. Quench the soda with vinegar, and then pour the mixture into the dough and mix.
3. Bake 4-5 dough cakes in a round split form in the oven at 200 ° C for 10-12 minutes. If the cooled cakes have irregularities, they should be carefully cut with a knife and crushed into crumbs, which can then be used for decoration.
4. Beat soft butter with cocoa and milk until smooth.
5. Collect the cake, layering the cakes with cream and covering its sides with it.

It remains to decorate the dessert and let it brew in the refrigerator.

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

For a standard test, prepare in advance:

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

For the cream you need to take:

• 400 g sour cream;
• 200 g of sugar.

Cooking like this:

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

On a water bath

A honey cake in a water bath turns out to be very tender and incredibly tasty.

Dough:

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

Choose any of the cream described above.

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

Honey cake - classic custard recipe

Dough:

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

Cream:

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

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

1. Brew a cream from the above ingredients. You need to cook over low heat, stirring constantly. When it begins to thicken, you can remove it from the heat, leave it aside and allow it to cool slightly.
2. In the meantime, it's time to do the cakes. Melt butter and honey, beat eggs with sugar and combine with the rest of the products. The last one is to introduce the oil-honey mixture. Knead the dough well and bake cakes from it.

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

Honey cake in 15 minutes

This recipe makes a soft, delicate honey cake.

Dough:

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

Cream:

• 600 g of fatty sour cream;
• ½ tbsp. Sahara.

Initially, we prepare the dough by combining all the recipe products together and kneading well with a mixer. The process will not take long. Then batter pour into a baking dish and bake the cake at 180 ° C for 20 minutes.

In the meantime, beat the cream. Ready cake cut lengthwise into 3 identical parts. We sandwich them with cream, collect the cake, also cover its sides, decorate and let it soak for just a couple of hours.

Honey cake "Ginger"

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

Let's start assembling "Ryzhik":

1. Beat the egg and sugar mixture until frothy (use only half of the sugar). Then, in a separate, medium-sized saucepan, combine half of the butter and the remaining sugar, heat over low heat until the latter dissolves. Stir to prevent the mass from burning.
2. Next, add honey and slaked soda. The mass will begin to boil and will increase in volume, which means it's time to remove it from the stove. Allow to cool for a quarter of an hour, maybe a little more.
3. We introduce the egg mixture, constantly stirring everything with a spoon.
4. Put the pan back on low heat and sift 2 cups of flour with constant stirring. When the mass begins to thicken and acquires a brownish tint, remove from heat and sift the remaining flour.
5. Knead the dough, let stand for a quarter of an hour, then divide into 10 equal parts, roll them into cakes and bake on a baking sheet sprinkled with flour at 170 ° C for 5-7 minutes.
6. Prepare a cream from butter and milk, grease the cakes with it. Give it time to saturate the dessert before serving.

Biscuit cake

The biscuit consists of:

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

The cream will work with any of the above recipes.

For the dough, you just need to combine the products and beat them well with a mixer. Then bake in a round shape, pouring out the dough in approximately equal portions. Or bake large biscuit and cut it lengthwise into approximately equal cakes. Coat with cooked cream and let it soak a little.

Cooking in a pan

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

The cooking process is as follows:

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

With caramel flavor

Dough:

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

Cream:

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

The preparation will be as follows:

1. First of all, we measure the necessary products.
2. The next step is making caramel. Pour sugar into a saucepan and put it on the stove to warm up. When the product melts and acquires a caramel shade, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mass with a wooden spoon / spatula, but in no case with a metal one.
3. Cool the mass a little - if you pour it into a cold container and stir constantly, it will take 10-12 minutes, and if you leave it in a hot saucepan, it will take longer. It is advisable to have a special thermometer in the kitchen.
4. Mix baking soda, lemon and flour.
5. Into the cooled caramel, add, stirring, the eggs, and then the flour mixture. We knead the dough with a spatula, then - with our hands, putting it on the work surface with flour.
6. Divide the dough into identical pieces, from which we make cakes.
7. For the cream, separately beat the condensed milk with sour cream and separately - the cream into a fluffy mass. Combine both mixtures, stirring gently with a spoon.
8. We collect the cake, sandwiching the caramel cakes with cream.

Delicate chocolate and honey treat

• 90 g butter;
• 150 g sugar;
• 80 g of honey;
• 2 tsp soda;
• 3 medium sized eggs;
• 50 g cocoa powder;
• 400 g flour.

We will cook like this:

1. Warm up the sugar-honey-oil mass in a water bath. When everything melts, add soda, stir and remove from heat. Let cool. Then drive in the eggs.
2. Add cocoa and ¾ flour to the dough, add the rest gradually, as needed. As a result, the dough should not be tight, tender and easily out of shape. But if you wrap it in a film and place it in the refrigerator for 30-40 minutes, it will harden and become denser.
3. Divide the dough into several small parts, roll out and prepare fragrant blanks. Layering with your favorite cream.

In a multicooker

To bake a homemade dessert in a slow cooker, it is recommended to use a biscuit dessert recipe. The cake is baked for 65 minutes on the Baking program. At the end, it is recommended to leave it in the heating mode for another 10 minutes without opening the lid.

• 60 g butter in dough and 400 g in cream;
• 1 tbsp. sugar in the dough and 2 tbsp. - into the cream;
• 2 tbsp. l. honey;
• 2 eggs;
• 1 tsp soda;
• 4 tbsp. flour;
• 2 tbsp. milk;
• 3 tbsp. l. regular starch.

Cooking like this:

1. Initially preparing milk jelly from milk, starch and sugar, necessary for the cream. The products are mixed and heated until the mass thickens. Then they need to be set aside to cool the cream.
2. Beat the soft butter, eggs, sugar and honey separately. Then we heat it over a fire to dissolve the sugar. We introduce soda, mix, remove from the stove.
3. Gradually sift the flour, stir with a spatula.
4. We prepare the dough, cut it into 10 parts, from which we roll out and prepare the cakes.

When the blanks are cool, grease them with milk cream.

How to assemble a honey cake and how to decorate it?

The cake can be decorated in completely different ways, depending on what the hostess has in the kitchen:

• patterns of melted chocolate, especially if these are different types of it;
• Easter sprinkles;
• figurines made of sweet mastic;
• just crumbs from cut baked dough;
• nuts, pieces of fruit or dried fruit.

You can think of many different variations to surprise and delight guests and family.