Honey cake layers. Cake "number" made from honey cakes

Making a real cake at home is not difficult. All you need is good quality products, the right dough and a delicate light cream for the honey cake. A step-by-step recipe with photos will help you surprise your family and friends with a cake that looks like the store-bought version! Homemade honey cake can be layered with butter cream with sour cream or condensed milk, custard or chocolate cream. An essential ingredient in honey cake is natural flower honey. It is included in the test. Another exceptional feature of the honey cake dough is heating it in a water bath. This way it turns out to be half custard, which gives the dough a very delicate structure, characteristic of a cake so familiar from childhood as honey cake.

Honey cake (step-by-step recipe with photos) - general principles of preparation

Honey should be fresh and preferably floral, but buckwheat can also be used. If you add dark honey to the dough, its taste will be most noticeable in the cake. If desired, honey can be replaced with maple syrup or molasses.

Eggs and butter are added to the honey cake dough, but this cake can be made without them. The finished dough must be allowed to brew, and then, dividing it into several parts, it must be rolled into layers. You can bake the shortcakes in the oven or in a frying pan until golden brown.

In the classic recipe, the cream must be custard, but if desired, the honey cake cakes can be layered with other creams to taste.

The finished cake should be placed in the refrigerator for at least two hours for the cream to soak and harden.

Classic honey cake: step-by-step recipe with photos

Ingredients for the dough:

Half a kilo of premium quality wheat flour;

Three chicken eggs;

100 g butter or margarine;

70 g of natural flower honey;

20 g baking soda or baking powder

For cream:

300 ml baked or regular milk;

200 g granulated sugar or powdered sugar;

150 g butter;

One egg;

30 g wheat flour;

1 g vanillin.

Cooking method:

1. For the dough, mix sugar, honey and butter in an enamel cup.

2. Place the mixture in a water bath. To do this, take a larger pan and put a smaller pan in it. Pour water into a large saucepan and honey mixture into a small one. There should be little water.

3. Heat the honey mixture, stirring with a spoon or whisk.

4. When the consistency becomes homogeneous, add soda.

5. Stir and remove from the water bath.

6. Cool slightly. Pour back into cup or bowl.

7. Break eggs into a cup.

8. Whisk to mix.

9. Be sure to sift the wheat flour.

10. Add flour in portions to the liquid components of the dough.

11. Mix the dough to medium homogeneity.

12. Dump the dough onto the table and knead with your hands.

13. Cut the resulting dough into 7-8 pieces.

14. Place in separate plastic bags or on a cutting board so that the pieces do not touch each other.

15. Place all the dough in the refrigerator to “ripen”.

16. After half an hour, take out the dough.

17. In the meantime, you can turn on the oven to heat up to 180-200°C.

18. Roll out the pieces of dough one by one with a rolling pin to circles of the same size. You can use the diameter of the round springform pan as a guide.

19. If there is excess dough left, use it to make an additional cake for crushed topping of the finished honey cake.

20. Prepare a baking dish. Line it with baking paper or sprinkle with a little flour.

21. Lay out a circle of dough.

22. Place the pan with the dough in the preheated oven.

23. After 4-5 minutes, remove the mold.

24. Remove the baked cake from it.

25. Place the next sheet of dough rolled out into a circle.

26. Bake like the first.

27. Then cook all the remaining cakes in the oven, including an additional circle of dough scraps.

28. In a separate bowl, lightly beat the soft butter with a mixer (a little less than a minute).

29. To make the cream, pour sugar and flour for the cream into an enamel bowl.

30. Break an egg there.

31. Pour in 3 tablespoons of milk.

32. Add vanillin.

33. Beat the mass with a mixer until the structure is homogeneous.

34. Add the remaining baked or regular milk from the list of products for the cream.

35. Place the bowl in a water bath.

36. Heat, always stirring.

37. Then, when the mass begins to thicken, remove the cream preparation from the water bath.

38. Start beating with a mixer at low speed.

39. At the same time, add a little butter with a spoon.

40. Beat until mixed and smooth. The cream according to the step-by-step honey cake recipe with photos is ready.

41. Place all the honey cake cakes one at a time on a large flat plate and generously spread with custard.

42. Then, when all the cakes are laid out, grease the top and sides of the cake with the remaining cream.

43. Break the extra crust from scraps of dough into pieces.

44. Grind the cake in a blender until crumbly.

45. Sprinkle the cake on all sides with this crumb. The honey cake is ready!

Nut honey cake: step-by-step recipe with photos

Ingredients for the dough:

150 g granulated sugar (or powder);

Three chicken eggs;

100 g butter;

100 g liquid honey;

15 g baking soda (or 10 g baking powder);

450 g of premium quality wheat flour.

For cream:

300 g sweetened condensed milk;

150 g butter;

200 ml thick sour cream;

1 tsp. vanillin;

150 g pitted prunes;

150 g shelled walnuts (or pecans).

Cooking method:

1. Start by preparing the dough. Sift wheat flour through a sieve. This procedure will help saturate the flour with air and remove excess impurities from it.

2. Pour sugar into an enamel cup.

3. Break the eggs there.

4. Stir the mixture or beat with a mixer until the sugar dissolves.

5. Set this cup aside for now.

6. In another cup, mix liquid honey and butter. If the honey is thick, that will work too.

7. Place the mixture on low heat.

8. Stir until the honey and butter are completely mixed into a homogeneous liquid structure.

9. Remove the cup from the heat and cool slightly.

10. Pour the sweet-cream mixture into the cup with the eggs and sugar in a thin stream.

11. Warm the dough mixture slightly in a water bath. It's easy to do. Place on the stove in a pan slightly larger in diameter than the pan with the dough piece. Pour water into it and wait for it to boil slowly. Place a cup of test mixture on a pan of water.

12. Stir the dough mixture and heat for 3-4 minutes.

13. Beat the resulting mixture with a mixer until a soft mass is homogeneous in structure. You can also use a blender for this procedure.

14. Add soda or baking powder to the sifted wheat flour, depending on what is used.

15. Add flour into the whipped mass in several additions.

16. Stir while doing this.

17. When the dough becomes stiffer, knead with your hands.

18. Divide the dough into 6-7 parts.

19. Line a baking pan with baking paper or silicone paper. You can use a springform pan.

20. Place one part of the dough there.

21. Flatten the dough with your hands to form a layer of even thickness.

22. Preheat the oven to 180-200°C.

23. Place the pan with the dough to bake for 8-10 minutes.

24. Then remove the pan from the oven.

25. Pull out the cake layer along with the paper.

26. Line the pan with baking paper again.

27. Place the second part of the dough into the mold.

28. Bake as the first cake.

29. Thus, prepare cakes from all parts of the dough.

30. Place the cakes on the table one at a time to let them cool.

31. Make cream and filling for homemade honey cake. A step-by-step recipe with photos follows the preparation of prunes.

32. Rinse it in warm water.

33. Pour clean water into a bowl and leave for 5-10 minutes.

34. During this time, place the walnuts in a frying pan without oil.

35. Put it on low heat.

36. Fry the nuts until golden brown.

37. Place them on a plate and cool.

38. Use your hands to exfoliate the dark skin from the walnuts.

39. Grind clean light nuts into crumbs in the bowl of a blender, coffee grinder or with a regular knife on a cutting board.

41. Using a knife, finely chop the prunes into cubes.

42. In a separate bowl for the cream, beat the soft butter with a mixer for a minute.

43. Add sour cream, sweetened condensed milk and vanillin.

44. Beat everything together for 1-2 minutes until smooth.

45. Take a flat cake plate.

46. ​​Place the first cake layer on it.

47. Then apply cream.

48. Add some prunes.

49. Cover with the next layer of cake.

50. Lubricate it with cream.

51. Sprinkle with nut crumbs.

52. Lay out all the cakes like this and grease them with cream, alternating sprinkling with prunes and nuts.

53. Generously coat the last layer with cream, as well as the sides of the cake.

54. Sprinkle the cake on all sides with nut crumbs.

Honey cake (step-by-step recipe with photos) – tricks and useful tips

It is better to add baking powder, vanillin and soda at the very end of kneading the dough directly into the flour.

If desired, the dough can be made in the form of a sponge cake, which after cooking will need to be cut into cakes.

The remaining dough after trimming can be immediately placed in the same form on a baking sheet. It doesn't matter what shape they are, because they will still need to be crushed.

The crumb dough can be placed in a disposable bag and crushed using a rolling pin.

If desired, you can add a thickener to the sour cream cream, so the cream will fit better on the cakes.

To better soak the cake in sour cream, it is better to use low-fat sour cream. For lovers of fatty and juicy cakes, this dairy product should be taken with higher fat content.

The cake can be decorated as you wish if desired.

Recipes for making cakes at home with photos

honey cake with condensed milk recipe with photo

1 hour 30 minutes

370 kcal

5 /5 (2 )

Of course, every sweet tooth has their own favorite among cakes. But the “Medovik” cake with condensed milk cream is probably loved by everyone: both adults and children. It is not cloyingly sweet, incredibly tender and tasty. Suitable for a festive table and for a pleasant tea party in a narrow family circle.

I would define the recipe for the classic “Honey Cake” cake with condensed milk as very easy to prepare. Even an inexperienced cook can handle it. In order for the cake to turn out unforgettable, you will need to put your soul into preparing two things: the cake layers and the cream. And then just assemble the cake and enjoy. Let's cook.

Ingredients and preparation

Kitchen appliances and utensils:

• stewpan;
• Bowl;
• mixer (whisk);
• wooden spatula;
• rolling pin;

• cutting board;
• cling film;
• parchment paper;
• baking sheets;

• oven;
• blender;
• wooden spoon;
• serving plate.

Main products:

For the cakes:

For cream:

Ingredient Selection

In order for the cake to turn out really tasty, you need to choose the right, real condensed milk. Or make it yourself in your kitchen. To do this you will need milk, sugar, soda and 4 hours of time. The counterfeit may contain, at best, toothpaste and palm oil, and at worst, wallpaper glue. Therefore, carefully study the label when you buy condensed milk. Real condensed milk is called “Whole condensed milk with sugar” and nothing else. It should contain: whole cow's milk and sugar and no more dyes, stabilizers or anything else.

You will also need sour cream for the cream.. It is highly desirable that this also be a natural product, which includes cream and sourdough. You will need sour cream with at least 25% fat content. It mixes well with sugar, and the cream turns out thick and tasty.

Step-by-step recipe for “Medovik” cake with boiled condensed milk and sour cream cream

Cakes

1. Preheat the oven to 200°C. Combine butter, honey and sugar in a saucepan. Place on low heat.
   
   
2. In a separate bowl, beat the eggs. When the butter-honey-sugar mixture is warm, add the beaten eggs. Heat the mixture and stir with a spatula until the butter and sugar have dissolved. Keep the saucepan on the heat for another 5 minutes until white foam appears. It occurs from heating. There is no need to boil the mixture under any circumstances. Add the baking soda, wait a minute for it to “open” and remove the saucepan from the heat.
   
   
3. Pour the egg liquid into the mixer bowl and add the flour. At medium speed, knead the dough until smooth. Form the dough into a ball, dust it with flour and leave it for 5 minutes.
   
   
4. Divide the resulting dough into 8 parts with a knife; they will make the same number of cakes. Form 8 small dough balls and cover them with cling film.
   
   
5. Dust a cutting board with flour and roll out each bun with a rolling pin into a pancake with a diameter of slightly more than 24 cm. Pierce each cake with a fork along the entire plane.
   
   
6. Place the crust on greased parchment paper. Bake each cake for 2 minutes at 200°C. While you bake one cake, cover the rest with film so that they do not dry out.
7. As soon as you take the first cake out of the oven, let it cool for a couple of minutes and cut out a circle with a diameter of 24 cm from the cake. To do this, it is convenient to use a baking dish with this diameter. Remove the bottom of the pan, place the sides of the pan over the crust and press out a circle.
   
   
8. Thus, make 8 neat, identical, round cakes and stack them one on top of the other.
   
   
9. Place any leftovers outside the pan onto a baking sheet and place in the oven for another 5 minutes. They should tan to an amber brown color.
10. Using a blender, grind the amber scraps into crumbs.
    
    

Cream

Assembling the cake

Read also about how to properly prepare the Honey cake with sour cream.

Video recipe for “Medovik” cake with condensed milk

Look at this video for a good, simple recipe for homemade Honey cake with walnuts, condensed milk, decorated with almond petals.

Honey cake. (Very tasty))

For the dough:
75 g butter.
1 teaspoon of soda.
1 cup of sugar.
2 eggs.
3 cups flour.
1.5 tbsp honey.
Cream:
380 g boiled condensed milk.
380 grams of condensed milk.
Cream option 2:
500 grams of sour cream.
1 cup of sugar.

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You can pour white or chocolate glaze over the cake, decorate with berries or fruits. Another option: grated chocolate and nuts. It all depends on your mood and flight of fancy.

Cake preparation options

There are many recipes for “Honey cake”: “Miracle”, “Honey Winnie the Pooh”, “Inspiration”, “Bee”. They differ mainly in the composition of the cream and the presence of nuts, cocoa, chocolate or dried fruits in the cake. Instead of condensed milk, sour cream is also used in honey cakes (it is obtained with sour cream), or custard, sour cream, or caramel. You can add nuts, dried fruits, and soak the cakes in cognac. Also, together with the grated Honey cake crumbs, sprinkle with chocolate or almond crumbs.

You can make not 8 thin cakes, but 4 thicker ones and then cut the finished cakes in half. You just need to bake them twice as long as thin ones. There is always the option of buying ready-made honey cakes to save time. But, as you noticed, making cakes yourself is not at all difficult, and if time allows, it is better to bake them in your kitchen. The blissful aroma of honey baking alone is worth it!

Write to us if you liked the Honey cake with condensed milk according to my recipe. Perhaps you have your own signature recipe for this cake, please share with us. We will be glad to receive your letters with comments, observations, additions and new recipes. Cook with love.

The honey cake comes out very soft and tender thanks to the properly prepared cream. The honey cake cream is prepared simply and quickly, but the result exceeds all expectations.

You will need:

• a piece of butter - 100 g;
• granulated sugar – 50 g;
• vanilla - a pinch;
• milk – 0.2 l;
• baking flour – 50 g;
• condensed milk – 200 gr.

How to make cream for honey cake with condensed milk:

1. Choose a small saucepan with a thick bottom into which we place the flour sifted in a sieve.
2. Add sugar, pour milk. Let's mix everything.
3. Turn on the stove at low power and cook the base of the future cream until it thickens. Stir the mixture constantly as it may burn.
4. While the cream in the pan is cooling, remove the butter from the refrigerator and soften it.
5. Pour condensed milk into the milk mixture and stir.
6. Place the butter in a blender bowl and, gradually adding the cream with condensed milk, begin to beat.
7. Sprinkle in a little vanilla. It will give the delicacy a special aroma.
8. Now you can start decorating the cake.

Delicious sour cream layer

This version of the delicacy turns out to be richer and heavier. The cream is good for a large cake. There will also be left over for cakes.

Recipe Ingredients:

• fresh sour cream – 0.5 l;
• granulated sugar – 170 gr.

How to prepare sour cream for honey cake:

1. The amount of ingredients depends on how large the cake layers are. If you have a very small dessert, then reduce the proportions of the products.
2. While the base for the treat is baking in the oven, add sugar to the bowl with sour cream. It is important. Sour cream is taken well chilled.
3. Turn on the mixer at full power and process the mixture until the sugar is completely dissolved and a thick, fluffy foam forms.
4. If desired, you can add vanilla extract at the tip of the knife.
5. The cream is prepared very quickly. Keep the cake in the refrigerator until it is soaked in cream. The top can be decorated with grated chocolate.

Custard for honey cake

The impregnation for the honey cake will be very light, moderately sweet and incredibly tender. Be sure to try it!

Grocery list:

• sugar – 0.17 kg;
• two chicken eggs;
• baking flour – 40 g;
• milk – 0.2 l;
• oil drain – 0.2 kg.

Cooking step by step:

1. Pour 100 ml of milk into a bowl with flour. Mix the products with a whisk.
2. Add two raw eggs to the milk mass. Shake again with a whisk.
3. Place the base for the cream on the stove and cook until thickened. During the cooking process, gradually pour in the remaining milk and stir the mixture with a spoon.
4. When the mass acquires the consistency of cream, turn off the heat.
5. Turn a piece of butter into a soft mass in the microwave. Combine it with sugar, beat with a whisk and transfer to warm cream.
6. Mix everything vigorously with a spoon. Our cream is ready. You can decorate a cake with it.

How to cook from cottage cheese?

List of ingredients:

• condensed white milk – 100 g;
• butter – 170 gr;
• powdered sugar – 45 g;
• cottage cheese – 0.35 kg;
• a pinch of vanillin.

Preparing the curd cream:

1. Melt a piece of butter until soft. This can be done in the microwave, in a water bath, or simply by waiting 40-60 minutes.
2. Load it into the blender bowl, start beating at low power, gradually adding powdered sugar. You will get a lush foamy mass.
3. Add some vanilla.
4. Pour condensed milk in small portions without ceasing to beat the future cream.
5. Pour the cottage cheese into a sieve and grind it, leaving no large lumps.
6. Add it to other foods. Turn on the blender one last time.
7. Treat the honey cake with the finished cream, coating the edges and sides. It will be absorbed in 3 hours. Bon appetit!

Original semolina cream

The most delicate cream with semolina will add a zest to the honey delicacy. It's very easy to make with simple ingredients.

We will need:

• granulated sugar – 0.1 kg;
• milk – 400 ml;
• a piece of butter - 0.2 kg;
• semolina – 50 gr.

Step-by-step preparation of cream:

1. Bring the butter until soft.
2. Combine it with sugar and grind.
3. Bring the milk to a boil and cook the semolina porridge in it for 5 minutes. Cool the mass.
4. Place a mixture of butter and sugar in a bowl with porridge. Turn on the mixer and grind the ingredients until creamy.
5. Coat the cakes with the resulting cream and assemble the cake. Leave to soak in the refrigerator.

With boiled condensed milk

You will need:

• a jar of boiled condensed milk;
• cognac or vanillin;
• high-quality butter - 1 pack;
• white condensed milk – 70 ml.

Algorithm of actions:

1. An hour before cooking, transfer the stick of butter and condensed milk to a warm place. We need them to reach room temperature.
2. Combine both products and beat with a mixer into a soft, thick mass.
3. Pour in the white condensed milk and go through the mixture with the mixer again.
4. Add a couple of drops of cognac or a pinch of vanillin to taste.
5. Mix everything with a whisk. The tender, sweet, creamy mass is ready.

Caramel layer

Very beautiful and incredibly tasty cake filling.

Main ingredients of the recipe:

• a piece of butter – 160 g;
• cream – 0.3 l;
• a pinch of vanilla;
• granulated sugar – 190 gr.

How to prepare the cream:

1. Take a strong pan with a thick bottom. Add granulated sugar to it. Place on medium heat. Stirring constantly, keep on the stove until the sugar melts. Make sure it doesn't burn.
2. Pour the cream into a plastic bowl and heat in the microwave. They should be hot.
3. Add them to the saucepan with brown sugar, stir them without turning off the stove until smooth.
4. Pour the future cream into a cold container, cool and put it in the refrigerator.
5. Place the soft butter in a blender bowl and grind into a soft mass for 5 minutes.
6. Add cold cream to the butter little by little. Place one spoonful of the mixture and turn on the blender, then add another spoonful of cream. Repeat the procedure until the caramel mass is gone.
7. Place the resulting soft and fluffy cream in the refrigerator for an hour. After that, start assembling the cake. Bon appetit!

From milk and condensed milk

Basic products:

• a bag of vanilla sugar;
• milk – 500 ml;
• sugar – 170 gr;
• boiled condensed milk – 150 g;
• wheat flour – 100 gr.

Step-by-step preparation:

1. Place the pan with milk on low heat.
2. Pour in the flour and go through the mixture with a mixer at low speed. We don't turn off the gas. This way the cream will be homogeneous, without lumps.
3. Cool the mixture and add pieces of butter. We use the mixer again.
4. Add both types of sugar: regular and vanilla.
5. Add the condensed milk and grind everything again with a mixer until smooth.
6. The soft cream with a delicate creamy taste is ready.

Oil cream

Required ingredients:

• sour cream – 120 gr;
• a piece of butter – 150 g;
• powdered sugar – 150 gr.

Step-by-step preparation:

1. Bring the butter until soft in the microwave.
2. Mix it with powdered sugar and grind.
3. Separately, beat the sour cream with a whisk and pour it into the mixture of powder and butter.
4. Beat everything again.
5. As soon as the cake layers are ready, cool them and form the cake, covering them with sweet, delicate cream. Enjoy your tea!

Honey cake with sour cream is a delicious and tender treat. It is perfect for a cozy home holiday.

You will need:

For cream:

• vanilla sugar – 11 g;
• sour cream – 0.7 kg;
• granulated sugar – 190 gr;

For the cake base:

• two chicken eggs;
• soda – 10 g;
• honey – 90 g;
• premium flour – 0.4 kg;
• sugar – 0.2 kg;
• a piece of butter – 50 g;
• boiled water – 20 ml.

Recipe:

1. Pour honey into a small saucepan and set to warm over medium heat. The honey should become hot, but not boil. Turn off the fire.
2. Pour baking soda into the honey and stir until fluffy foam forms.
3. Next add sugar and pour water.
4. Mix the ingredients in the saucepan and turn on the heat again.
5. Stir its contents until the mass becomes foamy and the sugar is completely dissolved.
6. Continue cooking until the honey mixture acquires a golden caramel hue. This will take you about 4 minutes.
7. Place the pan on the table, throw in a piece of butter, mix the ingredients and close the lid for 15 minutes.
8. Pour the chicken eggs into a separate cup and whisk with a whisk or fork.
9. All that remains is to pour the eggs into the honey mixture and mix vigorously.
10. Gradually add flour crushed in a sieve.
11. Form the dough first with a tablespoon and then with your hands. It should be a little sticky and soft.
12. We form a sausage from it and cut it crosswise into 9 parts.
13. We form a small piece from each, place it on a plate and close it in the refrigerator for 40 minutes.
14. Spread baking paper on the table. Roll out each piece of dough on it one by one. Cut out a circle from the uneven flatbread. Its thickness is 3 mm, diameter is 20 cm. The result is cake layers.
15. The dough scraps can be baked separately, grated, and you will get an excellent topping for any desserts.
16. We pierce each cake over its entire area with a fork and send it to bake on a baking sheet in paper.
17. Oven temperature – 180 degrees. Cooking time – 5 minutes.
18. Let's start making the cream. Combine sugar, sour cream and vanilla sugar in a deep bowl.
19. All you have to do is mix the ingredients with a whisk and the cream is ready.
20. Spread cream on each cake and place a stack. We also treat the sides and top with cream.
21. Sprinkle the cake with crumbs and close it in the refrigerator for 4 hours.

With condensed milk and berries

Sweet condensed milk and slightly sour berries will create that perfect taste. We use strawberries in the recipe, but you can add any berries you like.

Recipe Ingredients:

• flour – 0.5 kg;
• egg – 2 pcs.;
• fresh strawberries – 500 gr;
• soda – 20 g;
• two cans of condensed milk;
• granulated sugar – 180 gr;
• honey – 60 g;
• butter – 0.5 kg.

Step-by-step preparation:

1. Pour eggs into a bowl with sugar, pour soda, pour honey and put 100 grams of butter. Mix everything.
2. Place the bowl with the honey mixture in a water bath and melt the mixture until creamy.
3. Pour 240 grams of flour there and continue heating.
4. Pour the remaining flour onto a clean countertop, pour the honey mixture onto it and make an elastic dough ball.
5. We divide it into 10 parts. Roll each into a thin flat cake and bake in the oven for 5 minutes.
6. During this time, you can mix boiled condensed milk, strawberries and the remaining butter.
7. Place the mixture in a blender and grind.
8. We coat the finished cakes with delicious fruit cream with condensed milk and form the cake. Be sure to grease the edges and top of the treat.
9. After 5 hours in the refrigerator, the cake can be served with tea. Bon appetit!

We complement the sour cream cake with bananas

What to take:

For the cakes:

• a piece of butter – 60 g;
• honey – 30 g;
• egg – 2 pcs.;
• sugar – 190 gr;
• premium flour – 0.6 kg;
• tea soda – 20 g;

For cream:

• sugar – 90 g;
• five bananas;
• sour cream – 400 gr;
• oil – 50 gr.

Prepare the cake step by step:

1. We are preparing the cakes. Combine granulated sugar, pieces of butter and honey in an iron bowl.
2. Heat the mixture over low heat. Stir the mixture from time to time.
3. Pour the eggs into another bowl, add soda to them and go through the contents of the bowl with a mixer until it becomes an airy foam.
4. When the honey mass becomes liquid and acquires a beautiful golden color, pour the foamy egg mixture over it.
5. Stir a little and remove the bowl from the stove.
6. Slowly add sifted flour and form a soft dough.
7. Cut it into 8-10 pieces.
8. Roll them out with a rolling pin into thin cakes and give them a round shape.
9. Transfer to a baking sheet lined with parchment paper and cook in the oven for 5 minutes each.
10. For the cream, mix sour cream, butter and sugar.
11. Chop the bananas into slices.
12. We soak each cake with cream and place bananas on top.
13. We perform a similar operation with each cake, placing them on top of each other.
14. We bake the dough scraps in the oven, chop them on a grater and crumble them onto the finished cake.
15. To soak, put it in the refrigerator for an hour.

Just the name of the cake Honey cake brings back pleasant memories of a pleasant evening over a cup of tea or a fun birthday in childhood.

If you now frown and say “Nothing like that! I don’t like Honey cake!”, then it’s possible that you were just unlucky and you tried the wrong Honey cake!

To know the taste of real Honey cake, you need to forget the way to the shelf-stable cake department. These cakes, coated with margarine, have nothing in common with real Honey cake.

Real cake Honey cake- a delicious, tender, aromatic and not at all cloying dessert that even those who don’t like honey will enjoy.

By the way, there is an interesting story about honey in Medovik about Empress Elizaveta Alekseevna. The wife of Alexander I really did not like honey, and all the cooks knew about this fad of hers and tried to prepare treats without using this product.

But one day there was a new pastry chef working in the kitchen who didn’t know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to prepare a special cake.

The recipe was new, almost never used before, so the pastry chef hoped to surprise and please the emperor and his wife. And he succeeded! The cake turned out beyond all praise: the honey cakes along with the custard literally melted in your mouth. The Empress appreciated the dish and inquired about its composition. The pastry chef had already been told about Elizaveta Alekseevna’s dislike for honey, and he, terribly embarrassed, said that the base of the cake was honey. But the empress did not get angry, but, on the contrary, laughed. And she ordered the inventive pastry chef to be given a generous reward. Since then, honey cake became the empress’s favorite dessert and was always present at festive feasts.

Vladimir Dal defines cake as a layered round sweet cake. Such a sparse formulation causes some protest, because a cake is, first of all, a holiday. A real hymn to the art of the pastry chef on New Year's, birthday, and just like that, in honor of a good mood and a wonderful day.

The Honey cake is considered the most popular cake in Russia; it is especially often prepared for children's parties. And now Honey cake is on the menu of many expensive restaurants and can always be found on store shelves in the “Cakes” section. Honey cake is called differently. Sometimes you can find the names “Bee”, “Honey”, “Miracle” or simply “Honey cake with sour cream”.
But, of course, the most delicious Honey cake the one you prepared with your own hands. Each housewife has her own unique and proven Honey Cake recipe, but perhaps they will be inspired by our options for preparing this dessert.

Honey- a dream that can easily come true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and medicinal product. You need to add very little of it to the dough - just a couple of tablespoons, and the result is amazing.

You can sing the praises of honey for a very long time. It is used in preserving vegetables, poultry is stewed and baked with it, and fish sauces are prepared. And baked goods with a unique bee product have an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with honey, but nothing compares to a real honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. No special decoration is required; the main advantage is its exquisite taste and ease of preparation.

What flaws at the honey cake? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared honey cake and you will not have to worry about its shelf life!

Food preparation

Honey cake is not complicated, the whole secret lies in the correct baking of the cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form to make the dough easier to form. Thick, candied honey can be melted in a water bath beforehand.

One of the most advantageous types of cream for our cake can be sour cream. From it the product acquires a pleasant, fresh sourness, the cakes are well soaked and become simply airy. So that we are not disappointed as a result, it is better to take full-fat sour cream and replace the sugar with powdered sugar. Be sure to cool the sour cream in the refrigerator and quickly beat it with fine sugar or powdered sugar. After this, you can add jam, mashed fruit or other ingredients according to the recipes. The cooking principle is always the same; differences in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut flakes or jam.

To prepare desserts you will need:

Blenders and Mixers

Kitchen scales

Baking decor

Brand "S. Pudov" - seasonings, spices, food additives, flour and baking decor

Classic honey cake

Ingredients:

For the test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (without a slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, frozen chocolate.

Preparation:

In a water bath, whisk 2 eggs with 1 cup sugar. Cook for about 3-5 minutes until the mixture is light and fluffier. Add honey, stirring continuously, and beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish it!), another glass of flour, and mix again. After this, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.

Place the dough on a floured table and let it cool slightly (let it sit for 2-3 minutes, do not cool completely). Then knead the dough with your hands until it becomes a homogeneous, slightly sticky mass.
Divide into 6 equal parts.

Preheat the oven to 180 degrees, roll out each portion of dough into a thin round cake. When rolling out the dough, roll it a little in flour to prevent it from sticking to the table. Before baking, prick the crust with a fork in several places.

Bake the cakes for about 5 minutes each until evenly dark golden brown.
Prepare the cream: beat 1 egg and a glass of sugar in a water bath, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, you can add a packet of cream thickener.
Let's collect the cake! We generously grease all the cakes with cream, allowing it to flow a little along the edges; we also coat the top cake well with cream.

Prepare the crumbs for decoration: grind the remaining cake scraps and walnuts in a blender, sprinkle the resulting crumbs generously on all sides of the cake, coat the sides.
Sprinkle grated frozen chocolate on top and place in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For the test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.

For cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).

Preparation:
Grind the eggs and sugar until white with a wooden spoon or beat with a mixer. Add honey, stir. Add the sifted flour and mix thoroughly so that there are no lumps, then add baking soda slaked with vinegar or lemon juice. Mix the dough until smooth.

Bake 4 cakes from the resulting dough. To do this, divide the dough into 4 parts in a bowl, transfer one part to a frying pan greased with oil, distribute the dough evenly with a hand moistened with cold water.

Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.

Prepare the cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

Sprinkle honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.

Honey cake “Beehive”

I provide the ingredients for 1 kg of finished cake. The cake in the photo was made for 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 piece
- sugar 100 gr
— butter 40 g
- soda 1 teaspoon
— honey 60 g

For cream:
- sour cream 400 gr
— cream 33% 150 gr
— 1 can of boiled condensed milk (180 g)
- 2 tbsp honey

Preparation:

For the test:
Combine eggs with sugar and beat lightly, then add honey and butterbutter, soda, mix everything well and heat on the stove,in a water bath until the mixture turns dark golden brown. Then remove the mass fromstove, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough to a thickness of 4-5 mm, shape it (if it’s a circle, cut it accordingplate of the required diameter), place on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, everythingdepends on the oven and how thin the dough is rolled out, I baked inon average from 5 to 10 minutes)
Cool the baked cakes at room temperature.
Coat the finished cakes with cream.

Cream:
Combine sour cream, cream 33%, boiled condensed milk and honey and beat with a mixer until smooth.

Sprinkle the sides of the cake with honey cake crumbs and chopped walnuts; I decorated the top of the cake with ganache bees.

P.S.
BEES FROM GANACHE:(85 g chocolate +1/3 cup cream +2 tsp honey)
When the ganache has cooled to room temperature, use a pastry bag to pipe out the top.
then, without stopping, continue the body and take away the bag. Stripes with white eyesmelted chocolate, also a pastry bag or cornet andwings - almond slices and into the freezer. Much of this quantityIt turns out that I have a whole hive living in the refrigerator

TO ACHIEVE THE HONEYCOMB EFFECT, you need bubble film, which is used when transporting fragile objects. There is no need to lubricate the film with anything; in order for the honeycomb pattern to be printed, you must add gelatin to the cream, otherwise the honeycomb will not turn out - everything will be smeared, we have already gone through this. I'm onI made the whole cake with cream as written in the recipe above, and for part of the cream,which covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand sort of press the bubbles into the cream, put it in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed. I haveI took 1 pack of HAAS microcrystalline gelatin - that’s 11 grams, but,I repeat, this is not for the entire cream in the cake, but only for that part of whichcover the sides and top of the cake.

Chocolate honey cake

You'll have to spend a lot of time on this cake, but it's worth it.worth it - the honey cake is very tasty and beautiful. The finished cake should be givenbrew and soak.

Ingredients:

Dough:
3 tbsp. spoons of cocoa
4 tbsp. spoons of honey
1 teaspoon soda
50 g butter
3 eggs
1 cup of sugar
From 3-3.5 to 4 glasses of flour

Cream:
1 liter of milk
6 - 7 spoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 spoons)

Glaze:
100 g dark chocolate
7 - 8 spoons of sweet cream (I used 10%)

Preparing the cakes:

Place all ingredients for the dough, except flour, in
sufficiently capacious dishes and heat them in a water bath for 20minutes, stirring often. The result should be a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andstir quickly. The remaining flour should be added very carefully,little by little, constantly stirring. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be quite soft and elastic,therefore, you should be especially careful with flour: it is better to add too little flour andthen, as a last resort, add.

Divide the finished dough into 7 - 10 parts, roll out each partthinly and bake for 6 minutes at a temperature of 180 - 185 degreesCelsius.

Explanations for rolling and baking:

The dough should be rolled out while it is still warm, directly ontobaking paper from which circles must first be cutwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be placed on
hot baking sheet and place in the oven, immediately startingrolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately place the second one on the baking sheetrolled out cake Place the finished cakes on top of each other, paper side up,After which we carefully remove this paper.

Preparing the cream

Make a thick cream from milk, sugar and semolina. Coolstirring often enough to avoid lumps. Beat the butter until white andAdd the well-cooled cream little by little, continuing to whisk continuously.
Grease all the cakes with the prepared cream, including the top one.

Melt chocolate and cream in a water bath and pour the resulting glaze over our cake.

Notes:

- Be very careful with the flour in this recipe. If you add toIf the dough has too much flour, it will be difficult for you to roll it out;
— The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.

Honey cake traditional

A very festive and incredibly tasty cake.

Ingredients

Dough:
500 g flour
3 tablespoons powdered sugar, skimmed
4 full tablespoons honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36%).
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanillin sugar
boiled condensed milk
100 g walnuts, finely chopped

Preparation:

Dough:
Mix and knead all ingredients together. In a food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).

If you have two identical molds, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

Pay attention that the cakes do not brown too much, but remain light.

Filling:
Place the boiled condensed milk in a bowl and grind. Whip the cream.Dissolve and cool the gelatin. Put 4 tbsp. spoons of whipped cream inbowl with condensed milk.

Add cream cheese to the remaining cream and mix thoroughly. INgelatin add 2-3 tablespoons of creamy mass and beat well with a mixer onhigh speed, then add it all to the main cream cheesemixture and stir thoroughly again. Place the entire filling on the firstcake layer, smooth it out and cover with the second cake layer.

Cream:
Mix condensed milk and cream well and spread with this creamsurface of the second cake. Sprinkle with chopped nuts and place infridge.

The cake should be well soaked and soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the simplest cake, because... it's easy to prepare and hard to mess up. This recipe has never let me down, so I can confidently recommend it to you too. The cake always turns out delicious and fragrant!

Ingredients:

For the test:
2 eggs - 2 tablespoons of honey - 130 g of butter - 1 cup of sugar - 1 teaspoon of soda - up to 3 cups of flour (you will understand during the kneading process)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

Let's cook first dough:
Take a bowl that is convenient for you and break 2 eggs into it, add honey, all the sugar and unmelted butter... then put it in a water bath and stir constantly until the butter dissolves and the mass becomes homogeneous.
Remove. Now add, preferably slaked with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mixture forms a “strong” but not “steep” dough.
It should be divided into 5-6 parts, roll out a cake from each part. Bake the cakes in the oven until golden brown.

Cream: Mix condensed milk with soft butter.

Grease each cake (cooled, of course) with cream, after pricking them with a fork. This is necessary so that the cream penetrates the cake better.

When the cake is already folded, trim the edges of the cakes evenly. Although you can first give the cakes an even shape, be it a circle or a square, this procedure must be done with the cakes not yet cooled, as well as pricking them for better impregnation.

Use the trimmings to top the cake. To do this, you can put it in a plastic bag and “roll” it with a rolling pin. The trimmings can (as an option!) be mixed with chopped nuts or candied fruits.

After 3 hours, the cake can be served and...brew tea according to tea rules, as taught in the book “Harmony of the Tea Ceremony.” By the way, the set includes 2 tea storage boxes as a gift!

Honey cake in a simple way

Mix 100 grams of margarine with 150 grams of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (don’t forget to quench it with vinegar, or better yet, lemon) Add 2 tablespoons honey and 3.5 cups flour.
Place the resulting mixture in the cold for 2 hours, and then roll it into a sausage and cut into 6 equal parts. They need to be rolled out onto the skin and then baked in the oven, each individually.

Grease the cakes cream: 1 can of boiled condensed milk, whipped with a mixer with 300 grams of butter.

Honey cake with cocoa fondant “Miracle”

In addition to the fact that that cake is delicious and tender, it is also huge - quite enough to meet and feed a large company. The original dough is prepared in a water bath, this makes the cake soft and fluffy, a real miracle.

Ingredients:
eggs (3 pcs), soda (2 tsp), honey (2 tbsp), flour (3.5 cups), butter (60 g), sugar (glass).
Cream:
egg, sugar (1 glass), milk, semolina (1 tbsp). Butter softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fudge:
sugar, cocoa, sour cream (all 24 tablespoons), butter (60 g).

Cooking method

Let's cook first cream. Grind the sugar and egg in a bowl, add flour and vanillin and mix. Gradually add milk to obtain a homogeneous mass. Place in a water bath until thickened, but do not boil, bring almost to a boil. Add butter to the mixture cooled to room temperature and beat. At the end, add sour cream and mix.

Preparation of the dough:
- Mix butter, sugar and honey in a bowl and place it in a water bath until the sugar dissolves. Beat in the eggs and mix quickly.
— Place in a water bath for 4 minutes, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
— Continue to keep it on the fire and add flour (2 cups), stir. The dough should be thicker than for pancakes. The dough should not be sticky or hard. If it’s liquid, add more flour, about half a glass.
— Place the dough on the table on a layer of flour. Divide it into 7 equal parts, roll each part in flour and form thin cakes. Bake until golden brown.

Fudge: Mix cocoa with sugar, add butter and bring to a boil.

Grease the cooled cakes with cream, pour glaze on top and place in the refrigerator to steep. Pour glaze on top.

Honey cake with prunes - “Tsarsky”

Prunes give any product a characteristic taste; they simply go well with honey. The dough has a fundamentally different consistency, so it is not baked in layers, as in most cases, but completely, and then cut into cakes.

Ingredients:

Dough:
butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1 teaspoon), 2 eggs

For cream:
sour cream (3500 g), walnuts (100 g), prunes (handful), half a glass of sugar.

Cooking method:

In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and turns golden brown. Remove from heat and dissolve chopped butter and sugar in this container, stir with butter and flour. The dough should turn out like very thick sour cream. Bake in the pan over low heat, cut the cake in half and soak in cream. If the volume is small, you can take a double portion and cut into 4 parts. We check the readiness of the cake with a match.

Cream: Mix sour cream and sugar, put in the refrigerator. Chop and crush nuts and prunes. Divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, let it soak in the cold. To give the cream a “zest” you can add a little rum or cognac.

Honey cake with condensed milk and apricot jam

Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream that may not penetrate the cakes so deeply, but is very tasty in itself. And with apricot jam and nuts it’s so easy to eat.

Ingredients:

For the test:
honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2.5 cups), eggs (3 pieces), granulated sugar (1 cup).
For cream:
butter (300 grams), boiled condensed milk (2 cans), a spoonful of honey, nuts, apricot jam.

Cooking method:

Melt margarine or butter in a water bath and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda and sifted flour in small portions. You can bake the cakes thick or thin, until golden brown, at medium heat.

Cream:
Mix butter and condensed milk until smooth, add honey and some nuts. Assembling the cake. We coat the cakes and place one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.

MEDOVIC in a multicooker

This cake will work even for those who never succeed. A fluffy and tender sponge cake with a delicious aroma of fragrant honey combined with chocolate cream made from condensed milk - what else is needed for happiness?!

Ingredients:

350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g sugar; 5 tbsp. honey; butter for greasing the pan

Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa

Decoration:
200 ml cream 38% 2 tbsp. sugar 1 tsp cocoa powder

Cooking process:

1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.

2. Beat eggs with sugar until a fluffy light mass is obtained.

Add honey, beat.

Continuously whisking, add flour in several additions.

3. Grease the multicooker bowl with oil and transfer the dough into it.

Bake on the Baking setting for 1 hour 30 minutes. (Based on your multicooker model, it is likely that you will need a little less or a little more time).

4. For the cream, beat softened butter, add boiled condensed milk.

Beat. Add condensed cocoa and beat again.

5. Cut the cooled sponge cake into 4–6 cakes.

Coat the cakes with cream, including the top cake and sides, and carefully smooth the surface.

Place the cake in the refrigerator for 15–20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. Cool properly.

If you want to make a Honey cake, you may find the following tips useful:

When choosing honey, keep in mind that the flavor of dark honey will be more noticeable in the cake and will give a stronger flavor.

The lower the fat content of the sour cream for the cream, the better the cake will be soaked. But in this case, less cream will remain between the cakes.

If you want a juicier and fattier cake, take sour cream with a high percentage of fat content and increase its proportions in the recipe.

If you use baking powder instead of soda, you need to add it at the very end of kneading the dough. Simply mix the baking powder together with the flour.

Honey cake

Honey Cake Vintage

100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

Cream: 600 g sour cream, 1 tbsp sugar, beat

Honey cake from Alexander Seleznev