Honey cake is a cake loved by many since childhood. This relatively low calorie dessert with a delicate pleasant taste. However, not everyone knows how to make a honey cake with your own hands. There are several recipes for the cake, its taste can be varied as desired. Cooking a honey cake is a rather time-consuming process. You need to bake the cakes, make the cream, collect the cake. It takes a lot of time to soak the cake with cream. But it's worth it, because the result is a great dessert for festive table with a taste of caramel and honey.

To make the cake tender and melt in your mouth, you need 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 cooking rules:

1. To bake a cake, you need to take liquid honey. If the honey has already become sugared, it must be melted in a water bath. A liquid product will make it easier to knead the dough.
2. Light honey is suitable for a honey cake. Dark honey tastes too strong. And also do not take buckwheat honey, otherwise the cake will turn out to be too tart.
3. The honey cake will turn out soft and tender if the dough is heated with steam. To do this, you need to boil water in a saucepan. And put the second pan inside the dishes 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 sugary.
5. Only warm dough is rolled into the cakes.
6. To get tender 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 the cream, you should take fat sour cream. And instead of granulated sugar, it is better to use powder. Before making the cream, sour cream needs to be cooled, so it mixes more easily 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 collecting the cake, you need to put a layer of cream on the dish and spread the first cake on it. Always start the cake assembly with the cream, not the cakes.

Honey cake recipes

Making a honey cake consists of several stages:

It's better to cook a honey cake 1 day before use as it takes about 12 hours to soak the cake. It is not recommended to soak the honey cake for 2 - 3 days.

Classic recipe: "Tenderness" honey cake

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 classic recipe 2 types of cream are used: sour cream and condensed milk. To prepare a cream from sour cream, you will need 500 g of sour cream (fat content at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.

Honey cake with nuts and prunes without rolling out the cakes

To make this version of honey cake it takes a little time. To bake the 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 icing sugar, 300 g pitted prunes and 200 g walnuts.

Honey cake "Ryzhik" with custard without water bath

Honey cake can be cooked without steaming the dough. For a cake according to this recipe, you will need 1 glass of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 glasses 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.

Each housewife has her own favorite, the so-called "crown" recipe for Honey cake at home. We offer you the best of them.

Classic honey cake recipe step by step

Ingredients

For the test:
Honey - 5-6 tablespoons;
Butter - 150-180 grams;
Sugar - half a glass;
Chicken eggs - 4 pieces of medium size;
Flour - 3.5 cups.

For impregnation:
Cream - 200 milliliters.

For buttercream:
Granulated sugar - 1 glass with a slide;
Milk - 2.5 cups;
Egg - 1 piece;
Flour - 2 tablespoons;
Butter - 200 grams.

Step-by-step recipe for the classic cake Honey at home

1. Melt honey, butter and sugar over low heat, preferably in a container with a thick bottom. We are waiting for the mass to become liquid, and the sugary grains melt. Remove from heat and refrigerate.

2. We begin to beat our mass with a mixer, introducing eggs, soda and flour into it. The dough should be very thick, but not tough enough to roll out.

3. Divide the honey dough into 6-8 pieces.

4. On baking paper, generously sprinkled with flour, roll out thin cakes and transfer with the parchment to a baking sheet.

5. We bake each cake at 200 ° C for about 10 minutes. As soon as the cake is browned, take out and send the next one for baking.

6. Saturate each cake with cream, and then grease with cream.

You can leave one crust to break into crumbs and sprinkle on the cake, or leftovers are perfect for this after cutting the cake to the shape you want.

7. For the cream, warm up a glass of milk, in which we dissolve a glass of sugar.

8. In another bowl combine the remaining milk, egg and flour. There should be no lumps, so if you do come across, we filter through a fine sieve.

9. Combine both mixtures and put on low heat, stirring continuously. The cream should become thick in about 12-15 minutes, after which we cool it and beat it with the addition of butter.

Honey custard cake at home

Let's take

Custard cakes:
Eggs - pieces;
Sugar - 1.5 cups;
Honey - 3 tablespoons;
Soda - 1 teaspoon;
Flour - 2.5-3 cups.

Caramel cream:
Boiled condensed milk - 1 can;
Butter - 100 grams;
Cottage cheese - 1 pack.

Recipe for making a honey cake with a brew method

1. Mix eggs, sugar and honey and heat in a water bath.

2. Add soda.

3. When the mass increases in volume, add flour without stopping mixing (whipping if you used a mixer). Ready dough- homogeneous, smooth, it is not necessary to keep it on fire, as soon as it is kneaded, we immediately remove it, let it cool and send it to the refrigerator for half an hour.

5. For the cream, beat the boiled milk, butter and cottage cheese.

6. Cut the cakes to the shape of a dish or plate, cover with cream.

7. Sprinkle the top with crushed scraps.

You know, usually in Medovik's recipes they begin to tell classic story its origin. And I want to tell another. If you are not interested, you can no doubt go straight to the recipes from the photo step by step below in the text. But the story seemed funny to me.

I, unfortunately, do not remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. All the acquaintances, as soon as they found out this and, knowing her passion for cooking, immediately asked "is it possible to cook something Russian." And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to stop on this particular cake, which I once tasted in a pastry shop. In order not to bore you with a long story ... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely in the Russian Internet, passing the pages through a translator program. And I was shocked that there were hundreds of them and all different and not similar! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose one that, according to the description, most resembled the taste sensations obtained from eating a cake in a pastry shop. I started to cook. And then - shock! The cakes are tough as a sole, cream (sour cream) all flows down the sides. I was upset, I wanted to throw it away, but at the last moment I resisted and put it in the refrigerator "until tomorrow", so ... just in case. And how surprised she was when in the morning she got exactly what she wanted, soft, soaked, tender, delicious, melting "Honey".

Classic recipe for honey cake

Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is variations on a theme. But the cream can be different. We will first look at how to make the dough and bake the cakes. And only then we will move on to the recipes for creams.

Ingredients:

• flour - 3 cups;
• softened butter - 2.5 tablespoons;
• sugar - 1/2 cup;
• honey - 3 tablespoons;
• soda - 1.5 tsp;
• eggs - 3 pcs.

Preparation:

1. We will put the dough on water bath, so from the very beginning we take a pan suitable for this. We put the butter.
2. Add sugar.
   
3. Add soda.
   
4. We break eggs.
   
5. We put honey. It can be either liquid or candied. Liquid is easier to work with, so you can melt the thick one in the microwave or over hot water, but you can put it as it is, it does not affect the taste.
   
6. Mix well. In a large saucepan, bring the water to a boil, put our water on it with the ingredients. We reduce the fire and continue to stir, heating.
   
7. After a while, usually it takes 15-20 minutes, the mixture will turn white and thicker.
   
8. We remove from the bath and sift flour into it.
   
9. The dough will be somewhat thin. You can do it as follows: rightly, if you have time, put it in the refrigerator overnight. There it will thicken. If there is no time or no desire, add more flour until you feel that you can knead it with your hands.
   
10. We shift it onto a chopping board dusty with flour and wrinkle it a little with our hands.
    
11. Divide it into several equal parts by the number of layers. Usually 8-10.
    
12. Roll out with a rolling pin, cover with a plate and cut with a knife. Do not throw away the cuttings! We still need them.
    
13. Put the blanks on a lined baking sheet baking paper or a silicone mat.
    
14. Bake in an oven preheated to 200 ° C until tender. Ready-made cakes acquire Brown color and become hard.
    
15. We bake the trimmings too. We lay out everything to cool down.

Blanks can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another variant of the honey cake test.

A simple honey cake recipe

Ingredients:

• eggs - 3 pcs;
• sugar - 1 glass;
• honey - 2.5 tablespoons;
• flour - 2 cups;
• soda - 1 tsp. without a slide;
• vinegar - 30ml.

How to bake:

It's time to move on to creams that you can make at home for your cake. The most popular are sour cream and custard. Let's see their recipes and photos.

Sour cream for "Medovik"

In the Soviet Union, many people prepared exactly sour cream. Perhaps because it was one of the most inexpensive and affordable options.

Ingredients:

• sour cream of maximum fat content - 0.5l;
• granulated sugar - 1 glass.

How to whip the cream:

1. And we will just beat it. By the way, as a child, I remember we had such a hand mixer in the form of a jar with a screw cap, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip sour cream.
2. Of course in modern world we'll take an electric mixer. Sour cream should be cold, and sugar - the finer, the better. Beat until it dissolves completely.
3. We coat the cake and put it in the refrigerator for 12 hours.

Cream with sour cream and semolina

Very delicate, not too runny, but soaks the cake well.

Ingredients:

• sour cream - 3-4 tsp;
• semolina - 1/2 cup;
• milk - 0.5l;
• sugar - 3 tablespoons;
• butter - 70g.

How to cook:

Custard for "Medovik"

Also very popular and tasty option... In order for the cake to acquire a caramel shade, add chocolate.

Ingredients:

• sugar - 2/3 cup;
• butter at room temperature - 200g;
• eggs - 3 pcs;
• chocolate - 100g;
• starch - 3 tsp

How to brew:

How to decorate "Medovik"

Usually, the same cuttings from the cakes are crumbled after cooling. Sprinkle crumbs on top and sides of the cake.

You can rub chocolate, garnish with finely chopped nuts: walnuts, hazelnuts.

Sometimes between the cakes, slices of prunes and nuts are placed on a layer of cream. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you to decide.

Choose for yourself the recipe of the "Medovik" dough you like and the cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!

Despite the fact that for many people the Medovik cake is associated mainly with holidays and home celebrations, in my family this cake is baked at least once a month. The thing is that Medovik is my husband's and father's favorite cake, so my mother and I pass this “culinary baton” to each other with stable regularity.

Cooking a honey cake includes not only baking cakes, but also making a cream. For this cake, I always use the same classic sour cream, which is best able not only to saturate the honey cake, but also to emphasize taste qualities of this homemade cake more. For sour cream, fatty sour cream with a fat content of 25% is best.

Another important feature of the recipe is the cheapness of the cake. The ingredients for honey cakes that make up the Honey cake are not very expensive, and most of them are always available in the refrigerator of any housewife.

If you have never cooked this cake, and you are afraid of culinary failures, the main thing is to follow all the step-by-step cooking steps exactly and you will succeed the first time!

Ingredients:

For honey cakes:

• 3 eggs
• 1 tbsp. Sahara
• 50 g butter
• 2 tbsp honey
• 1 tsp soda
• a pinch of salt
• 3.5 tbsp. flour

For the cream:

• 500 ml sour cream
• 1 tbsp. Sahara
• 1 tsp gelatin

Cooking a dish step by step with a photo:

1. Beat eggs with sugar in homogeneous mass using a mixer.
2. Then add the required amount of honey to the egg mass. Beat a little with a mixer again.

3. We put the container with the mass in a water bath and keep it that way, stirring constantly for about 15 minutes.
4. After a quarter of an hour, remove the container from the bath and let the mass cool. In several approaches, add flour to the honey mass and knead the dough for the cakes of the future honey cake.
5. Roll the finished dough longitudinally, giving it a "sausage" shape.

6. Roll each of the pieces of dough into a thin layer, from time to time sprinkle it with a little flour so that the dough does not stick. We shift the rolled layer of honey dough to a greased one vegetable oil baking sheet.
7. We send the dough to the oven preheated to 180 degrees. The baking time for each cake varies within 7 minutes.
8. While the cakes are warm, put a plate of the required diameter on them and cut off the excess cake with a knife. Here it is important to do everything quickly, when the cakes cool down - they become hard.
9. We do the same procedure one by one with all the cakes, of which we end up with eight pieces.
10. Now let's move on to preparing the cream. Pour sugar into a deep bowl and add sour cream to it.
11. Beat the sour cream with sugar with a mixer. Then in minimum quantity dissolve the gelatin of hot water and pour it into the cream in a thin stream, continue to beat.

12. Knead the cakes into small crumbs by hand or grind them in a blender.
13. Sprinkle the cake with the crumbs obtained from the scraps on all sides. As a result, we get such an appetizing home honey cake with sour cream.
14. After the Honey cake is soaked, cut it into portions and serve the cake on the table.

Bon Appetit!

Everyone knows and loves a delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The in-store option does not always meet our expectations, it is true, and homemade baked goods cannot be compared to anything else. If you have never baked honey cake, then this recipe is for you. I did a lot detailed photos how to make a honey cake at home.

This is a classic honey cake recipe with a slightly modified recipe to my liking. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and condensed milk cream is amazing creamy taste... Moreover, it is precisely the taste, and not the feeling that you are eating a colored piece of butter, from which roses are usually made on store cakes. From my detailed recipe you will learn how to make a honey cake with condensed milk.

If you still want a classic honey cake, make a cake with only sour cream.

For honey cakes:

• Eggs - 3 pcs (100 gr)
• Sugar - 300 gr (1 glass + 2 tbsp / l)
• Butter - 50 g
• Flour - 550/600 gr
• Honey - 150 gr (4-5 st / l)
• Soda - 1 h / l

For sour cream:

• Sour cream 20% - 500 gr
• Sugar - 300 gr (1 glass + 2 tbsp / l)

For condensed milk cream:

• Condensed milk - 360 gr (1 can)
• Butter - 200 gr

Recipe for honey cake in a water bath. Therefore, you will need two pots. A smaller saucepan - we will cook the dough in it, and a larger saucepan in which we will make a steam bath. The difference in the diameter of the pots should be such that the pan with the dough is kept on the pan with water (does not fall through), and the steam will escape freely. You will see how to make a steam bath in the photo below.

You will also need a saucepan lid to cut perfectly even cakes. The volume of the glass is 250 ml.

How to bake honey cake

Before you start preparing the dough, place the water for a water bath on the stove to heat up.

It is best to boil water in a kettle and then pour as much water into the pot as needed (more on that below).

We are starting to prepare a fragrant dough for our honey cake.

Beat eggs with sugar until fluffy.

The more fluffy you beat, the better. The sugar should be completely dissolved.

Add honey, butter and soda to the beaten eggs. You do not need to extinguish the soda.

We put a pot of honey on a water bath.

To do this, pour enough water into the lower saucepan so that it barely touches the bottom of the upper saucepan and does not splash over the edges during the boil.

Don't do too strong fire... The water should boil in moderation.

Cook fragrant dough for the honey cake we will be about 15 minutes. The color will begin to change before your eyes.

Stir with a spatula. Very quickly, it will begin to caramelize slightly.

Smell - a song! Such a fragrant honey aroma appears in the kitchen! =)

Beautiful caramel stains appear on the surface of the honey mass.

And gradually the honey mass becomes brighter and more aromatic.

At the same time, the mass increases in volume by about 2 times, becomes lush and airy.

When the mass increases in volume (after 10-13 minutes), add 1 glass of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.

We brew - this means we do not remove from the water bath for about 2-3 minutes, while constantly stirring with a spatula.

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and start gradually adding the rest of the flour, stirring the dough with a spatula.

Caution Hot!

When it becomes difficult to mix the dough with a spatula, transfer it to flour on the table and knead.

You should have a soft, pliable, not too tough dough.

Divide the dough into 7-8 equal parts, cover cling film and put it in the refrigerator for 30 minutes so that the honey cake dough cools down a little.

Now we bake cakes for the honey cake.

Roll out the ball slightly larger than the diameter of the lid.

We bake the cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes are baked very quickly.

Cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until it cools completely, and break the trimmings and put them in a bowl. Bloated bubbles can be carefully cut off with a knife.

Attention

Immediately from the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. After the cake is soaked, it will melt in your mouth.

Now let's prepare two wonderful creams for a honey cake: sour cream and condensed milk cream.

Beat sour cream with sugar, adding sugar 1 teaspoon each.

And whisk the condensed milk with butter... The oil should be at room temperature, but not too soft.

The cakes and two honey lotions are ready, it remains to assemble the cake.

Advice

It so happens that on the eve of a holiday you have very little time and you have no time to tinker with the cake, but homemade cakes really want to. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and collect the cake for impregnation. Pre-prepared cake tins can be stored at room temperature (as regular cookies) under the lid, slightly opening it for air circulation so that the cakes are not damp.

Pour any cream onto the dish and place the cake on top - so the bottom cake will be softer, soaked in the cream.

Another thing is important: more cream - tastier and softer the cake =)

Grind the crumbs from the cakes into crumbs using a blender or knead with a rolling pin.

Sprinkle the cake generously with crumbs on top and sides. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, or better - overnight.

Honey cake with condensed milk and sour cream - my recipe culinary fantasy... In any case, I have never seen such an option for preparing a honey cake before. But, having prepared a honey cake a few years ago according to the classic recipe with the addition of condensed milk cream, now I cook this way.

Honey cake - calories per 100 grams = 444 kcal

• Protein - 6 g
• Fat - 18 gr
• Carbohydrates - 67 g

Have a nice holiday and pleasant tea with such a wonderful and fragrant honey cake! =)

Best regards, Natalie Lissy