Today "So simple!" invites you to cook honey cake "Bee"- a delicate dessert with a delicious aroma of honey and an unforgettable taste of childhood!

8 of its thin, delicate, melting in the mouth honey cakes, soaked in airy custard, will impress lovers of sweets. Brew delicious tea, call your friends and enjoy the most delicious honey cake!

Cake "Bee"

Cake Ingredients

• 2 eggs
• 2 tbsp. l. honey
• 250 g sugar
• 500–550 g flour
• 50 g butter
• 1 tsp soda

cream ingredients

• 500 ml milk
• 2 eggs
• 2 tbsp. l. flour
• 150–200 g sugar
• 100 g butter
• 1 sachet of vanilla sugar

Cooking

1. Mix eggs, sugar, butter, liquid honey in a saucepan.
   
   
2. Put the pan on a small fire and stir the contents until the sugar is completely dissolved.
   
   
3. When sugar dissolves, add baking soda. The mass will begin to foam and increase in volume by 2 times. Stir vigorously for another 30 seconds and then remove from heat.
4. Start mixing the sifted flour with a spoon. Gradually, the mass will cool down, and it will be possible to knead it with your hands. You should get a soft, not very hard dough.
   
   
5. Divide the dough into 8 pieces. Roll them into balls, cover with foil and put in the refrigerator.
   
   
6. Meanwhile, prepare the custard.
7. In a small saucepan, combine flour, sugar, vanilla sugar, eggs and rub everything with a whisk into a homogeneous mixture. Add milk little by little and stir the mixture until smooth.
8. Put the pot on a small fire. Continuously stir the milk mass to avoid the formation of flour lumps. Once the custard thickens and begins to boil, remove it from the stove.
   
   
9. Add soft butter to the hot custard mass and stir until it is completely dissolved. Cover the cream with cling film and cool to room temperature.
   
   
10. Take one ball of dough out of the refrigerator. On floured parchment paper, roll out thin honey cakes. Transfer the cakes to a baking sheet directly with parchment paper, and bake on it.
    
    
11. Bake the cakes in an oven preheated to 180 degrees for 3-4 minutes or until golden brown.
12. Immediately after baking, while the cake is soft, place a mold of the desired diameter on top (I have 22 cm) and cut the cake along its edges. Don't throw away the cuttings. Grind them in a blender to sprinkle the sides and top of the cake.
13. Lubricate the cooled cakes, sides and top of the cake with cream. After that, generously sprinkle the cake with the remains of cakes crushed in a blender.
    
    
14. take away honey cake with custard in the refrigerator for several hours to soak.
15. The cake is soft, tender and cuts like butter. Happy tea!

How to make a cake bee

Honey cake "Bee"

For honey cakes:

Wheat flour 500 gr ( maybe a little more or less, depending on the quality and gluten of the flour)
- egg 2 pieces
- sugar 200 gr ( I had a brown cane, but any will do)
- butter 80 gr
- honey 115 gr (about 3 heaping tablespoons)
- soda 2 teaspoons without a slide

The number of products is given for 1 large cake

(Because i baked 2 cakes, then in the photos the number of products is 2 times more)

Combine eggs with sugar

Then add honey, butter, soda

Mix everything well and put in a water bath: pour water into a saucepan, put it on the stove, when the water boils, put a container with dough on top of the pot with water

Warm up, with constant stirring, until the mass is dark golden in color, the mass will double

Then remove the mass from the stove, add flour (sift into the mass)

Knead the dough, it immediately turns out to be very sticky, but when it rests, it stops sticking to your hands, it is very convenient to roll it out

We cover the dough with a film and leave to cool at room temperature (to speed up the process, you can put the dough in the refrigerator) - start rolling out the dough when it becomes a little warm, not hot

Our dough rested, cooled down - rested.

We begin to roll out the cakes - sprinkle a little flour on the table, pinch off a piece of dough and roll it out with a rolling pin to a thickness of 5 mm, it can be thinner, the cakes will still rise during baking

Cut out the cakes (I use a plate of the desired diameter for this)

(add the dough to the scraps of the cakes and roll them out again - for the next cake, or bake with the cakes - so that later they can be used to sprinkle the sides of the cake)

Using a rolling pin, transfer the resulting cakes to parchment paper greased with vegetable oil.

We bake cakes at a temperature of 200 ° C. Cakes are baked quickly, depending on the oven - 3-7 minutes. We stack the baked cakes in a pile, cool at room temperature.

While the cakes are cooling, let's make the cream.

For cream:
(for 1 cake)

Sour cream (fat content 25-30%) 400 gr
- cream 33% 150 gr
- boiled condensed milk 1 can (380-400 gr)
- honey 2 tablespoons with a slide
for the cream with which we will cover the top of the cake, we also need gelatin - 1 pack 11 gr. + 50-70 grams of cream (or milk or water) to soak the gelatin
(gelatin is not needed for the cream inside the cake)

Combine sour cream, cream, boiled condensed milk and honey

Beat with a mixer until smooth.

Everything! Cream is ready!
Divide the cream into 2 parts. The smaller part is for the top of the cake.

Most of the cream lubricate the cooled cakes

And put the cake in the fridge.

In the meantime let's cook gelatin cream.

Pour 1 pack of gelatin with cold cream (water or milk)

Allow to swell (with good microcrystalline gelatin, this happens quickly - within 5-7 minutes.)
Here is such a thick mass we got after swelling

We shift the gelatin mass into a saucepan and set to warm up on the stove

Constantly stir without boiling!
Here is such a melted gelatin should turn out

Slightly cool the gelatin (not until it hardens! 2-3 minutes, no more!)

And gently, with constant stirring, introduce it into the cream

Because gelatin is still hot, then after adding it to the cream - the cream becomes quite liquid, do not be alarmed, it should be so

Cake Medovik "Bee"...

For honey cakes:

Wheat flour 500 gr ( maybe a little more or less, depending on the quality and gluten of the flour)
- egg 2 pieces
- sugar 200 gr ( I had a brown cane, but any will do)
- butter 80 gr
- honey 115 gr (about 3 heaping tablespoons)
- soda 2 teaspoons without a slide

The number of products is given for 1 large cake

(Because i baked 2 cakes, then in the photos the number of products is 2 times more)

Combine eggs with sugar

Lightly beat

Then add honey, butter, soda

Mix everything well and put in a water bath: pour water into a saucepan, put it on the stove, when the water boils, put a container with dough on top of the pot with water

Warm up, with constant stirring, until the mass is dark golden in color, the mass will double

Then remove the mass from the stove, add flour (sift into the mass)

Knead the dough, it immediately turns out to be very sticky, but when it rests, it stops sticking to your hands, it is very convenient to roll it out

We cover the dough with a film and leave to cool at room temperature (to speed up the process, you can put the dough in the refrigerator) - start rolling out the dough when it becomes a little warm, not hot

Our dough rested, cooled down - rested.

We begin to roll out the cakes - sprinkle a little flour on the table, pinch off a piece of dough and roll it out with a rolling pin to a thickness of 5 mm, it can be thinner, the cakes will still rise during baking

Cut out the cakes (I use a plate of the desired diameter for this)

(add the dough to the scraps of the cakes and roll them out again - for the next cake, or bake with the cakes - so that later they can be used to sprinkle the sides of the cake)

Using a rolling pin, transfer the resulting cakes to parchment paper greased with vegetable oil.

We bake cakes at a temperature of 200 ° C. Cakes are baked quickly, depending on the oven - 3-7 minutes. We stack the baked cakes in a pile, cool at room temperature.

While the cakes are cooling, let's make the cream.

For cream:
(for 1 cake)

Sour cream (fat content 25-30%) 400 gr
- cream 33% 150 gr
- boiled condensed milk 1 can (380-400 gr)
- honey 2 tablespoons with a slide
for the cream with which we will cover the top of the cake, we also need gelatin - 1 pack 11 gr. + 50-70 grams of cream (or milk or water) to soak the gelatin
(gelatin is not needed for the cream inside the cake)

Combine sour cream, cream, boiled condensed milk and honey

Beat with a mixer until smooth.

Everything! Cream is ready!
Divide the cream into 2 parts. The smaller part is for the top of the cake.

Most of the cream lubricate the cooled cakes

And put the cake in the fridge.

In the meantime let's cook gelatin cream.

Pour 1 pack of gelatin with cold cream (water or milk)

Allow to swell (with good microcrystalline gelatin, this happens quickly - within 5-7 minutes.)
Here is such a thick mass we got after swelling

We shift the gelatin mass into a saucepan and set to warm up on the stove

Constantly stir without boiling!
Here is such a melted gelatin should turn out

Slightly cool the gelatin (not until it hardens! 2-3 minutes, no more!)

And gently, with constant stirring, introduce it into the cream

Because gelatin is still hot, then after adding it to the cream - the cream becomes quite liquid, do not be alarmed, it should be so

And immediately - without letting the cream "grab", pour the top and sides of the cake and level with a spatula

Making honeycombs
To do this, take our "magic" film with bubbles and apply to the top of the cake

Slightly pressing, we press over the entire surface so that the bubbles seem to be pressed into the cream

You can make only the top of the cake with honeycombs, or if the amount of film allows, then you can wrap the whole cake with it (in this case, you will no longer need to sprinkle the sides of the cake with crumbs)

We put our cake for 15-20 minutes in the refrigerator so that the honeycombs grab. Or, for “fidelity”, you can immediately sprinkle the sides of the cake with a crumb of honey layers, then attach the film and put it in the refrigerator to harden overnight, as I did this time.

To sprinkle the sides of the cake, grind the trimmings of honey layers (I use a mixer for this)

(You can optionally add walnuts and grated chocolate to this crumb).

In the morning, carefully remove the film.

Because I made 2 cakes and scraps of honey cakes, I didn’t have enough then I sprinkled muesli with fruit pieces on the sides of 1 cake

Well, the "children's" version of the cake
Bees, flowers and cake coating - milk mastic on condensed milk

IMPORTANT!

For this cake, you need to use only soda, baking powder will not work here - it just won't work

Soda does not need to be "quenched" beforehand! Because honey contains natural acid, which, in combination with heat treatment, will “extinguish” the soda and it will not be felt at all in the cake

With flour, the principle "it is better not to report a little than to shift!"
While the dough is hot, the flour interferes well, but if you overdo it, the dough will be tough and hard to roll out. It is better not to add all the flour at once, let the dough rest, if there is not enough flour when rolling out the cakes, you will immediately understand this (the dough is too sticky, it does not roll out) and you will always have time to add or dust the table and a piece of dough with flour.
The ideal amount of flour is when the dough rolls out easily, effortlessly and does not stick to your hands and rolling pin

To make it convenient to transfer very thinly rolled cakes from the table to a baking sheet without tearing - roll out the dough directly on baking paper

So that the cakes do not swell with “bubbles” during baking (sometimes for some reason it happens), pierce the cake before baking over the entire surface with a fork

If you need perfectly even cakes (for example, for "packing" then cake under mastic), then you need to cut off the cakes already baked, as soon as they are taken out of the oven while they are hot and soft. After the cakes have cooled, they become firmer, but don't let that scare you, after smearing with cream and overnight in the refrigerator, the cake becomes very tender and fluffy.

Ready baked cakes can be stored for 2-3 weeks at room temperature, tightly wrapped in cling film, they do not lose their taste.

I also want to offer you another version of the cream for this Medovik, I made it this weekend and really liked it.

The cream turns out not as dense as creamy, more tender and less high-calorie. the main part is milk.
Many people know and make this cream - or rather both of these creams. Because I just made 1 cream out of 2 and it turned out really VERY tasty!

I give a recipe for 1 liter of milk - from this amount I got a lot of cream - on average 2 honey cakes, 7 cakes each.

For 1 cake - feel free to divide the amount of products in half.

Cream No. 1 (custard)
- milk 1 liter
- eggs (only yolks) 6 pieces
- sugar 1 glass (200 gr)
- 1 tablespoon flour
- 1 tablespoon starch

Combine the yolks with sugar, beat lightly until smooth, add starch, flour, mix, if the mass is very thick, add a little cold milk. Bring the rest of the milk to a boil and, with constant stirring, pour in a thin stream into the egg-sugar mixture, mix. Bring, with constant stirring, the mixture to a boil, cook until thickened. If desired, you can add a little vanilla sugar.
We get the usual delicate custard which is already good in itself and many people use it solo in many cakes. But in Medovik, this is just my personal opinion, a very successful combination of boiled condensed milk and honey cakes. It seems to me that these two components give that uniqueness for which honey cakes are so loved by the majority.

So we do more Cream No. 2 (oily)
- 1 can of boiled condensed milk (380g)
- a pack of butter (200g)
Softened at room temperature, beat the butter with boiled condensed milk until smooth. Everything.
Now just combine the two types of cream and mix until smooth.
Only one thing But - to make it tasty and the cream does not cut off - the temperature of cream No. 1 and cream No. 2 should be the same, that is, the custard should not be hot! Be sure to cool it down to room temperature.

Microwave the bowl of dark chocolate for 25-30 seconds.
IMPORTANT! - chocolate should not be overheated, the oil will be cut off, the chocolate will begin to clump and the desired mass will not work

If you don’t have a microwave, then you can melt the chocolate mass in a water bath, you just need to make sure that water does not get into the chocolate mass
Mix softened chocolate + cream + honey until smooth. You should get such a homogeneous chocolate mass.

Let the chocolate mixture cool down a bit. In the meantime, you need to wrap a small cutting board or a flat plate on which we will “draw” bees with cling film or foil.

We put them in the freezer for 3-5 minutes so that the chocolate grabs, meanwhile we also melt the white chocolate mixture in the microwave (or water bath) and mix

We also transfer it to a "pastry bag", make a small hole at the end of the bag, take out our chocolate "tadpoles" from the freezer and draw eyes and stripes with white ganache

Then, if you are a happy owner of stores that sell almond petals ( already sliced ​​almond wafers kami) we skip the following points and “stick 2 almond petals into the body of the bee - a wing.
If sliced ​​almonds are not sold in your stores or you did not find them (like I did this time), you

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• Heat, constantly stirring the mixture of honey and soda in a saucepan until dark. Mix sugar and eggs with melted and cooled butter, beat thoroughly, add flour (a glass), mix with a mixer, add the rest of the flour and finally mix until a homogeneous dough is obtained, like pancakes.
• Pour the dough into a mold, pre-line the bottom with parchment, cook at 180 degrees for about half an hour. Cut the baked cake lengthwise into several pieces. Beat boiled condensed milk, sour cream, honey and cream into a homogeneous mass, divide the resulting cream into two parts. When the cakes have cooled, smear them with cream, fold them in a pile and refrigerate.
• For the top of the cake, prepare a cream with gelatin. Soak gelatin in cold cream, let it swell, heat, stirring until completely dissolved, let cool slightly, mix with the remaining part of the cream. Immediately pour over the top of the cake, then smooth the layer with a spatula. Using a film with bubbles, “draw” honeycombs, gently pressing it into the cream. Sprinkle the sides of the cake with crumbs from the cut edges of the cakes, remove it for a third of an hour to set the honeycombs in the refrigerator.
• To sculpt the bees, prepare a mass of bitter and white chocolate melted in separate containers in a water bath, fill it with a pound, draw the body of the bees with dark chocolate on parchment paper, let it harden well, draw eyes and stripes on the body with white chocolate, make wings from almond petals. Decorated homemade cake "Bee" honey should stand in the refrigerator.