It seems to everyone that making custard is very difficult. But this is not true, since this is one of the simplest types of impregnation. Of course, you have to stand by the stove to stir it constantly, but the custard flavor is best complemented by many cakes. The main thing is that this cream is a universal impregnation for dry cakes, therefore honey cakes from many layers are impregnated with this sweet light mass.

Delicate taste of childhood

As a child, I remember that many did not make custard. And this was not due to a lack of food, but for the simple reason that they did not think to put a saucepan with impregnation on water bath... So the mass hardly burns and it is not required to scrub the saucepan from the burnt milk for a long time. But the most wonderful cake, soaked in custard and garnished with fresh berries.

Honey cakes were also decorated with berries, since there were no mastic decorations yet, and the mastic itself was also not available. And the hostesses did not know that it is possible to make wonderful mastic from all available marshmallows at home.

A cake with honey and custard is not only the taste of childhood, but also the touch of mother's tender hands, the first home economics lessons in a small kitchen and the first praise for a novice hostess.

Honey cake with custard is a recipe that many remember from an early age, each piece is so saturated with the most delicate cream that it melts in your mouth and even the most big cake light as fluff.

You don't even notice how piece by piece disappears, especially if the cake is immediately sliced.

How to properly prepare this fabulous gustatory delight so that no family member remains indifferent to the cake.

Honey cake recipe with light as fluff cream

To prepare correct dough and the cream will have to boil this and that on a steam bath, then it will turn out classic cake with honey and custard.

What is required for the taste of the Honey cake with custard, familiar from an early age:

• Sugar sand - 1 glass;
• Chicken eggs (best selected) - 2 pcs.;
• Natural flower honey - 2 tbsp. spoons;
• Sifted flour - 2 glasses;
• Soda - 1.5 tsp;
• Butter - 2 tbsp. spoons;

And for the cream:

• Sugar sand - 2 cups;
• Chicken eggs - 2 pcs.;
• Sifted flour - 4 tbsp. spoons;
• Milk - 3 glasses;
• Butter - 200 gr.

The dough will not have to be cooked too long, the main thing is to do it right.

Recipe Cake "Honey cake with custard":

The recipe immediately says that you need to make a steam bath, and only when the water boils, put the oil in the dish that is on top. It will immediately begin to melt, as the top saucepan also warmed up when the water boiled.

After the butter has melted, add all the remaining ingredients except the flour. This mixture should be boiled for about 5 minutes, stirring constantly. Then add the sifted flour and mix well. Constantly stirring with a spatula or spoon, hold the dough for another 5 minutes on a steam bath and remove from heat.

We spread the dough on a table dusted with flour, and knead with your hands until it stops sticking to your palms. Next, we divide into 7 equal parts and set the oven to heat up to 200 degrees. While the oven is warming up, it is necessary to roll out all seven cakes. Each layer should be larger than the template you will use to cut the cakes.

Previously, the recipe contained the phrase that you need to bake on a baking sheet sprinkled with flour. But now you can use baking paper. The easiest way is to roll out all the cakes at once on this parchment.

When all the pieces are rolled out into layers, start baking light, like fluff cakes. Each piece will take no more than five minutes in the oven. Each layer must, immediately after removing from the oven, cut according to the template and fold into a cup.

When the last layer is ready, collect all the trimmings, put them on a baking sheet and put them in the oven for another 7 minutes so that they dry better.

Let's leave the cakes to cool, and at this time we will deal with the cream.

The recipe and cooking method are also familiar to everyone from school, but it's worth repeating and telling how to make a delicious custard correctly.

This type of impregnation can be prepared both in a steam bath and simply on a burner. If you decide that a bath is better, then you will need two deep pots, one of which is 10 centimeters higher than the other.

But let's try the recipe without a bath, as it is much faster.

Break eggs into a saucepan, add sugar and beat well. Then add flour and beat again. Pour out a third of the milk and put on fire. It is necessary to stir constantly, since tearing off the burnt milk from the bottom of the saucepan is not a very pleasant task. As soon as the mixture begins to boil, immediately pour out the remaining milk and cook until the next boil.

Stir the cream constantly, but as soon as you see the bubbles, then remove the pan from the heat and put the oil in it. Stir thoroughly until the butter has dispersed, after which the cream is ready for further cake preparation.

If you make a cream in a bath, then it will definitely not burn, only this action will take much longer.

Now we coat each cake with cream, put the next one on top and repeat the operation until the honey cake runs out. When the cake is completely assembled, it is necessary to coat it with cream on all sides. Grind the cooked scraps into crumbs and sprinkle them on the cake.

So much for your cake, each piece of which is as weightless as fluff. We put this culinary splendor in the refrigerator for 3 hours and after this time we invite the whole family to the table.

You will not have time to notice how the children will sweep everything off the plates and, with innocent eyes, ask you to cut off another piece, only a little more.

Enjoy a delicious honey cake and custard.

Honey cake is a favorite delicacy of many people. Many are invented different recipes... The honey cake with custard is especially popular and loved, as well. The process of preparing this delicacy will take a little longer. But the cakes are baked according to the same standard that provides classic recipe... The main thing is to let the cake soak well. The dish will contain a large number of calories from the sweet thick sweet impregnation.

Custard Honey Cake Recipe

Let's take a look at how to make a custard honey cake. This is a pretty simple recipe. You just need to stock up on time, as well as prepare the following products:

For the test you need:

• 2 eggs;
• About 0.5 kg of flour;
• Butter - 80 g;
• Honey - 3 large spoons;
• Sugar - 200 g;
• Soda - 2 small spoons.

For impregnation:

• Raw milk - 0.5 l;
• 2 eggs;
• Sugar - 200 g;
• Butter butter - 200 g;
• Flour - 3 large spoons;
• Vanillin for aroma - 1 sachet.

Now the recipe for the honey cake itself. We start cooking with dough.

1. Combine pre-melted butter, honey, sugar and eggs in a small container, preferably a saucepan. Gently beat the resulting mass with a mixer. A whisk can be used. Now add soda and mix a little;
2. We put the container with the mixture in a water bath. To do this, immerse a small saucepan inside a larger saucepan, where water has already been poured;
3. We are waiting for the volume of the resulting mass to increase approximately 2 times;
4. Pour the pre-sifted flour into a separate wide bowl, make a small depression in the center and gradually add the resulting hot mixture. Start kneading the mixture with a spoon, then continue with your hands. Ready dough should be a little sticky, but not too steep or completely soft;
5. Tighten the container with the finished dough mass with cling film and refrigerate for half an hour.

While the dough "fits", let's prepare a cream for the honey cake:

1. Combine milk, eggs and sugar in a separate saucepan. Add a packet of vanillin. Stir slightly, add flour and stir well to avoid lumps. Now transfer the saucepan to a small flame;
2. Stirring regularly, wait until the mass boils a little, reduce the flame and continue to cook until a thick consistency;
3. Cool the finished mixture completely, add the softened butter and beat with a mixer, setting a medium speed;

Returning to our test, which has cooled down and is ready:

Prepare a honey cake step by step using this recipe with a photo. The cooking instructions are very simple, so you can easily prepare this culinary creation yourself. You can also use two creams at once - and, in turn, smearing them on the cakes. This diagram will help make your sweet dessert even more original and tastier.

Video: Cake Honey cake with custard. Simple and quick recipe

Honey cake is one of the widely known, very delicious desserts... The custard honey cake has delicate texture... It can be prepared at home for any holiday.

Even a beginner will master the classic recipe for honey cake with custard. Below is a step-by-step description of the cake.

Cakes:

• flour - 350 gr;
• drain. oil - 100 gr;
• egg - 2 units;
• sugar - 2 tsp;
• honey - 2 tsp;
• not slaked soda - 1 tsp. without a slide.

Cream:

• milk - 1 stack.;
• sugar - ½ stack.;
• flour - 2 tablespoons. l .;
• drain. oil - 100 gr.

Preparation of cakes:

1. First, melt the butter with sugar and a little honey over low heat, stirring with a spatula.
2. Beat eggs. Pour in a thin stream into the oily-sugar mixture, stirring continuously with a spatula, so that the mass is homogeneous and the eggs do not begin to curl due to the hot temperature of the oil. After a few minutes, the mass becomes light and slightly thick. Let it cool down a little.
3. Sift flour to the prepared mass. We knead the dough first in a saucepan, then on the table. Do not hammer the dough with flour too much - it should turn out to be moderately tight, at the same time soft, not sticky and not spreading over the working surface. Let it cool in the refrigerator for half an hour, covering the dough ball with a film.
4. Divide the dough into 8 parts. We form each part into a cake, then roll it out with a rolling pin, pierce it over the entire surface with a fork and bake for 3-4 minutes.
5. We put the finished cakes in a pile, put a dish / lid of a suitable diameter on top and cut off the uneven edges with a knife so that they turn out to be even, of the same size. Put the remaining parts on a baking sheet and dry for 2-3 minutes in the oven, so that they darken slightly and dry.

Next, we proceed to the cream:

1. Pour half of the milk into a saucepan with a thick bottom. Mix with sugar and stir until the latter dissolves. Warm up over low heat.
2. Stir the starch in the second part of the milk. Pour it into the sweet milk syrup in a thin stream, stirring continuously.
3. As soon as the cream thickens enough, set aside to harden.
4. Beat the butter with a mixer.
5. Beat the well-cooled mass for several minutes with a mixer. After that, little by little, add butter and beat.

The cakes and cream are ready. It remains only to collect the cake, laying the cakes on top of each other and each, smearing with cream. Grind the dried cuttings into crumbs and sprinkle the resulting cake on top and on the sides.

On a note. It is better to take buckwheat honey - it is more aromatic, gives an unusually pleasant taste to the cakes.

Chocolate-coffee impregnation

Chocolate and coffee impregnation will give Medovik an interesting taste. The task of the impregnation is to make the cakes slightly moist, which makes the dessert even more tender and tasty.

Components for chocolate-coffee impregnation:

• good quality cocoa - 1 tbsp. l .;
• water - 100 ml;
• instant coffee - 2 tsp;
• sugar - 2 tsp

First of all, we boil the kettle. We take half a glass of boiling water, dissolve coffee and sugar in it, then add cocoa. Mix everything well and leave to cool. We use the resulting impregnation for ready-made cakes before smearing with cream. It is most convenient to soak the cakes with a silicone brush.

On a note. If desired, you can add a tablespoon of vodka or almond liqueur to the impregnation. Coffee and liqueur impregnation is good for chocolate cakes, while cocoa need not be added to the impregnation itself.

With curd custard

Cottage cheese custard is prepared according to the following recipe:

• drain. oil - 120 gr;
• sah. powder - 100 gr;
• curd soft cheese- 300 gr;
• vanillin - a bag.

First, mix the oil and powder with a mixer, turning into homogeneous mass... Then we shift the cheese, vanillin to the sweet butter mass and once again work for 3-4 minutes with a mixer at medium speed. Thus, we get a very delicate, tasty, well-setting cream. We send it to the refrigerator for half an hour to forty minutes to cool the cream. Then it can be used to lubricate the cakes.

On a note. In a layer of cream in the middle of the cake, you can add crushed nuts, chocolate chips or pieces of fruits / berries - cherries, apricots, peaches, plums.

With boiled condensed milk

Custard it is very tasty in milk, especially if you use condensed milk - the cream turns out to be sweet, it will be appreciated by those with a sweet tooth.

Components of sweet cream on condensed milk:

• 500 ml of milk;
• 2 eggs;
• 100 grams of sugar;
• 1 table. l. flour;
• 1 table. l. starch;
• 250 ml of boiled condensed milk;
• 125 gr plums. oils.

We start cooking by beating eggs with sugar. While the process is in progress, the milk should be warmed up over very low heat. The egg mass will brighten well, after which you can stop beating.

Pour the sweet egg mass in a thin stream into warm milk without removing it from the stove. Stir the contents of the saucepan quickly and constantly. After a minute or two, turn off the heat, add condensed milk to the contents and mix with a whisk until smooth. Leave to cool.

In the meantime, beat the butter with a mixer, then add in small portions to the chilled cream. Stir with a spatula.

On a note. The cream is great not only for the honey cake, but also for eclairs, straws and other varieties of homemade desserts.

Honey cake with cream on sour cream

Highly delicate cream it turns out on sour cream.

The recipe is unrealistically simple, but no less delicious from this:

• icing sugar - 2-4 tablespoons. l .;
• sour cream from 20% fat - 400 ml;
• vanillin - 2 gr.

The amount of powder used can be adjusted independently - according to taste and influence on its consistency. If you want a sweeter and thicker one, add more.

Whip sour cream with powder and vanilla. The longer the cream is whipped, the denser it will be. Ideally, the consistency is similar to whipped cream.

Honey cake "Medovik" is unforgettable taste, amazing appearance! It only seems difficult to make such a cake, but I have prepared the most detailed recipe... Following my instructions, you will get a delicious cake that will be appreciated!

This cake is loved by children for its tender sweet taste, women - for an exquisite combination, but men - for the fact that it is impossible to stop while eating this treat!

To make a cake, you will need to bake the cakes, as well as make a fragrant cream for their layer. You will definitely fall in love with this honey baking recipe, and the cake will become a regular guest at all holidays and celebrations!

Airy, weightless layers, impregnated delicious cream Is a Medovik recipe that deserves to be prepared!

Ingredients for the honey cake

The number of ingredients is calculated for a cake weighing 1.8 kg, diameter 20 cm.

For honey cakes

For sour cream custard

Making honey cake dough

In a saucepan with a thick bottom, mix eggs, sugar, a pinch of salt, beat with a mixer for 3-5 minutes until smooth.

Add 2 tablespoons of honey.

Add soft butter, and put the saucepan on low heat, with constant stirring, bring the mass to a boil, but do not boil

Remove the stewpan from the heat, add baking soda, stir, the mass will increase in volume due to the honey.

You may need a little more flour or less, it depends on the manufacturer. Warm dough may stick slightly in the hands, but after cooling it will have a denser state. It should be soft in consistency. We pack the finished dough in a bag so that the surface does not wind up and send it to the refrigerator for 2 - 3 hours.

Baking honey cakes

After the dough has cooled, we start baking the cakes, for this we need a sheet of parchment or a silicone mat, we divide the dough into parts, I usually divide it into 10 equal parts.

We heat the oven to 170 degrees. Roll out the dough with a thickness of about 4 - 5 mm, cut off the irregularities by attaching a plate or a baking ring and send it to the oven. The cakes are baked for no more than 5 minutes, so while the cake is in the oven, start rolling the next cake.

The honey cakes are ready. Let's start preparing the cream.

Making sour cream custard

In a stewpan, mix eggs, sour cream, flour, sugar and put in a water bath, occasionally stir with a whisk, bring the mass to thickening.

We spread the sour cream-custard base in a bowl, cover with cling film in contact and cool to room temperature.

After the mass has cooled down, add soft butter and vanilla to it. Beat with a mixer until smooth for 3-5 minutes.

The cream is ready!

Putting together the honey cake

We start assembling the cake, cake, cream, cake, cream

After assembly, we send the cake to the refrigerator for 2 - 3 hours (I leave it overnight), and then proceed to the design. The cake can be decorated in classic version crumbs from cakes, or decorate the cake with cream. For alignment, I use

The honey cake is ready. I am sure that you have succeeded with this recipe. If you have any questions, ask them in the comments, I will definitely answer everyone.

We can safely say that in Soviet time honey cake in popularity surpassed all homemade recipes festive baking... Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equal to each other in their delicate honey taste. Then we shared recipes like some kind of gem, and did not suspect that the chef of Emperor Alexander I had come up with a honey-soaked dessert.

Now no one will remember the name of the pastry chef, but the masterpiece remained with us, delighting and delighting. Hope the proposed detailed step by step photo recipes will help you cope with the task at hand.

The most delicious honey cake - a classic sour cream recipe

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

It will be needed for the cakes:

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

For sour cream:

• Oil - 250 gr.
• Powdered dry powder - 200 gr.
• Sour cream, fatty - 300 gr.

Recipe with photo step by step

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

Add butter, honey to the eggs, put a saucepan over medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curl. Do not leave the stove, stir the contents of the saucepan continuously.

Remove the saucepan from the burner, add baking soda. Start stirring vigorously. You will soon notice that the mass has begun to increase in volume. This soda and honey have reacted. Don't stop until the soda is done.

Leave the hot honey mass alone for a few minutes. Gradually, the foam will begin to descend. This is a signal to continue kneading the dough. Begin adding flour in portions.

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

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

Continue to work with your hands. The dough will be quite soft. Add flour a little at a time, otherwise the mass will clog with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 pieces. I prefer to divide into 10 parts, since thin cakes are baked faster, they are better saturated with cream. As a result, the cake comes out softer.

Cut the sausage, mold a bun from each part.

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

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

Do not remove the cuttings, they must be baked together with the cakes. Be sure to prick the crust with a fork over the entire surface so that the dough does not bubble too much in the oven.

Bake the cakes at 170 o C. Baking is very fast, no more than 5 minutes, until golden brown.

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

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

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

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

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

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

Chop the crumbs of the cakes into not too small crumbs. Sprinkle on the top and decorate the sides for a classic honey cake look. If desired, you can add any berries, nuts, chocolate chips.

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

To the piggy bank of cake recipes:

Delicious classic honey cake with custard

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

You will need:

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

For the custard, take:

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

Step by step recipe:

1. Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
2. Over moderate heat, stirring continuously, wait until the sugar dissolves.
3. Turn off heat, add baking soda. Stir vigorously until the volume is doubled.
4. Stir in flour in small portions. Gradually, the mass will begin to cool and thicken. After cooling down, transfer the mass to a work surface. Continue kneading with your hands until the dough is soft, pliable.
5. Divide the dough into 8-10 equal pieces. Roll into balls, place on a floured plate. Wrap with foil, send it to the refrigerator shelf for an hour.
6. Brew the cream. Pour flour product into a saucepan, beat in eggs, add the rest of the ingredients on the recipe list, except milk and butter. Stir.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. Put to simmer on low heat. Stir the contents vigorously, lifting the mass from the bottom especially often to break up the lumps. If you notice the beginning of a boil, remove the saucepan from the hotplate.
9. Add oil to the hot contents. Keep in mind that it is laid warm. After stirring, cover the dishes with the cream with a foil, otherwise a film will form when it cools. Refrigerate to room temperature.
10. Roll out the honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
11. Cut immediately to the desired diameter without throwing out the crumbs. Do not tighten with cutting, otherwise the cake will crumble (you can, as in the first recipe, cut it before baking).
12. Spread the cream on the honey cake. Treat the sides.
13. Sprinkle liberally with the crushed crumbs left over from the pruning. Decorate the top and sides. Do the rest of the cake decor at your discretion. Leave the dessert to soak for a couple of hours.

Honey cake - a simple classic recipe with condensed milk

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

Take on the dough:

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

For condensed milk cream:

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

How to make a delicious honey cake:

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

Cream-filling for honey cake

I propose another recipe for spreading cakes home honey cake... it butter cream Sundae, or Diplomat.

For cream sundae:

• Cream - 200 ml.
• Milk - 400 ml.
• Granulated sugar - 180 gr.
• Egg.
• Oil - 100 gr.
• Cornstarch - 3 large, heaped spoons.

It is easy to make a cream: add the components one by one, whisking each time until smooth.

Video recipe from Olga Matvey with step by step recommendations cooking yourself delicious honey cake... May your cakes be successful and your family be proud of your skills!