Boiled honey cake. Classic recipes for making tender honey cake

Classic cake honey cake is of noble origin - it was the Russian emperors who first appreciated this dessert. The cake quickly gained popularity, and now there are dozens of variations of its recipe. Honey cakes are usually baked in large quantities and sandwiched with sour cream or other cream. A prerequisite for a gentle honey cake is long-term impregnation, for 8-10 hours.

In Soviet times, the honey cake was often called "Ryzhik" because of the bright brown color of the cake layers. The dough was prepared in a water bath, the cakes were soaked with sour cream, and the finished cake was sprinkled with crumbs from baked dough scraps.

Cooking time: without soaking - 2 hours.

Servings Per Container: 10.

2 hours 45 minutes Seal

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Delicious honey cake with custard at home

The custard gives the classic honey cake a special taste reminiscent of eclairs. Prepare to cook the cream on the stove.

Ingredients:

Eggs - 2 pcs.
Honey - 2 tbsp. l.
Sugar - 1 tbsp.
Flour - 3-4 tbsp.
Butter - 50 g.
Soda - 0.5 tsp.

For the cream:

Eggs - 2 pcs.
Milk - 500 ml.
Sugar - 0.5-0.7 tbsp.
Flour - 2 tbsp. l.
Butter - 100 g.
Vanilla sugar to taste.

Cooking process:

Mix in a container that can be put on fire, butter, sugar and honey. Melt everything over low heat so that no sugar crystals remain. Cool the sweet mass.
Beat eggs with a fork or mixer.
Sift flour and mix with baking soda. Whether to extinguish soda with vinegar - the decision is yours. And if you are using a baking powder, it is better to add it at the end of kneading the dough.
Gradually stir the flour into a mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but not tough. It is imperative to achieve its elasticity by kneading with your hands.
Form balls from the dough - 7-9 pieces, cover them with cling film and put in the refrigerator for a while.
Prepare the custard. In a bowl, mix eggs, granulated sugar and vanilla sugar, flour. Put on fire and, stirring occasionally, pour milk in a stream. Try to stir as often and rhythmically as possible so that no flour lumps form. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
Put butter in hot cream and stir until dissolved. Let the cream cool, covering it with cling film.
Bake the dough cakes into a round shape. Each cake should be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to cut off uneven edges, leaving crumbs for further sprinkling.
When the cakes and cream have cooled, saturate each cake with cream and put them in a pyramid. Spread cream on all sides of the cake, sprinkle with dough scraps and let soak in the refrigerator for several hours. It is good to leave the cake to soak overnight.

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Classic honey cake with sour cream

This recipe uses traditional sour cream that can be prepared with either sugar or powdered sugar. For decoration you will need walnuts.

Ingredients:

Eggs - 3 pcs.
Sugar - 200 g.
Butter - 100 g.
Flour - 400-500 g.
Honey - 3 tbsp. l.

For the cream:

Fat sour cream - 800 g.
Sugar - 230 g.

For decoration:

Walnuts - 200 g.

Cooking process:

Prepare the cake dough in a water bath. To do this, put water to boil in a deep saucepan. In another container of a suitable diameter, mix butter, honey and sugar, put on a saucepan with water and stir the mixture until the sugar grains dissolve.
Add baking soda and, while stirring, bring the mixture to a lighter state and increase in volume. Remove the container from the stove.
Beat the eggs in a separate bowl using a mixer, and then add them to the cooled mixture of honey, butter and sugar.
Flour, sift through a sieve, mix with the rest of the products. It may not be thick enough, then add flour.
Divide the dough into as many pieces as needed. From the specified number of ingredients, about 5-7 cakes will be obtained.
Bake the cakes on parchment paper in an oven preheated to 180-200 degrees. The baking time is 3-4 minutes. After removing from the oven, the cakes must be trimmed so that they are even.
Mix sour cream with sugar or powdered sugar and beat with a mixer until the desired degree of consistency. You can add a little lemon juice for sourness.
Spread the cream over the cakes, be sure to coat the sides well. Crumb the crumbs and sprinkle the cake on all sides.
Walnuts can be crushed or used in half kernels to decorate the honey cake. Send the cake for soaking in the refrigerator for 6-10 hours.

Bon Appetit!

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake turns out to be sweeter and thicker than with sour cream.

Ingredients:

Eggs - 2 pcs.
Honey - 2 tbsp. l.
Flour - 350-500 g.
Soda - 0.5 tsp.
Sugar - 200 g.
Butter - 150 g.

For the cream:

Butter - 300 g.
Condensed milk - 1 can.
Walnuts - 150 g.

Cooking process:

On the water bath or just put a container with honey, sugar and butter on the stove. Do not let it boil, but heat until everything is dissolved.
Add baking soda to the mixture and, stir quickly, remove from the stove.
Drive eggs into the cooled butter with honey and sugar and mix.
Add flour in portions, sifting it through a sieve. Knead into a homogeneous thick dough. Do not rush to add flour if the dough seems thin to you. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
Then dust the work surface with flour and lay out the dough. Now you need to objectively assess its elasticity and density. If sticks to hands, add flour. Achieve a pliable dough and divide it into pieces (at least 5)
Roll each part thinly with a rolling pin and give the desired shape - a square, a circle, a heart, etc.
Heat the oven to a temperature of 200 degrees and bake the cakes one by one - each for 3-4 minutes.
While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk with a blender.
Divide the nuts into two parts - one of them will go into cream, the other - for sprinkling and decoration.
Grease the cakes with cream and sprinkle some of them with chopped nuts.
Mix the crumb obtained from the scraps of dough with crushed nuts and sprinkle with the mixture on the cake. Decorate the top with the remaining nuts. Leave the honey cake to soak in the refrigerator for a few hours.

Bon Appetit!

Classic honey cake with boiled condensed milk

The honey cake according to this recipe turns out to be very sweet, with a viscous, pleasant cream. To level the excessive sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

Flour - 400-500 g.
Honey - 2-3 tbsp. l.
Butter - 100-120 g.
Eggs - 3 pcs.
Soda or baking powder - 1 tsp.
Sugar - 1 tbsp.

For the cream:

Boiled condensed milk - 1 can.
Butter - 200 g.
Fresh berries (cherries, raspberries, currants) - 150 g.
Fresh milk - for impregnation.

Cooking process:

Melt butter, sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
Add soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
Cool the mass and add eggs to it, one at a time, kneading each one.
Pour flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder instead of baking soda, it must be added to the total mass along with the flour. The dough will turn out immediately, as for rolling.
Divide the dough into equal parts and roll out in the desired shape in thin layers - no thicker than 0.5 cm.
Use a fork or a toothpick to chop the cakes in several places to avoid swelling when baking. It is better to immediately prepare all the layers, because they are baked very quickly - in literally 3 minutes. The oven temperature should be around 200 degrees.
Mix boiled condensed milk and butter and beat with a blender.
Grease the cakes first with milk and then with cream. Put fresh berries on every second cake after the cream. Coat the cake with cream on all sides.
Sprinkle honey cake with crumbs. If it is not left over from baking the cakes, you can crush cookies or gingerbread. For impregnation, send the cake to the refrigerator overnight or for several hours.

Bon Appetit!

Step-by-step recipe for making a honey cake in a pan

Since the cakes in the honey cake are very thin, they can be baked directly in the pan, like pancakes. The cake will turn out to be just as tasty, while you do not have to fiddle with baking sheets and oven.

Ingredients:

Eggs - 2 pcs.
Butter - 100 g.
Flour - 0.5 kg.
Sugar - 1 tbsp.
Honey - 3-4 tbsp. l.
Soda - 1 tsp
Sour cream - 2 tbsp. l.

For the cream:

Sour cream - 600 g.
Powdered sugar - 300-400 g.
Vanillin - 10 g.
Berries, nuts, or chocolate for garnish.

Cooking process:

Melt the butter and honey on the stove or in the microwave.
Beat eggs with sugar in a lush foam, and then add 2 tablespoons of sour cream to them and mix.
Stir baking soda into a mixture of butter and honey. A noticeable reaction will occur, which is expressed in the clarification of the mass and an increase in its volume.
Then combine the contents of the two containers.
Add flour, kneading the dough first with a spoon and then with your hands. It should be pliable, roll out well.
Form 5-6 balls of the same size from the dough and roll them into a circle around the diameter of the pan in which the cakes will be cooked. On one side of the circle, prick with a fork.
Heat the pan well. It is important that it is not damaged inside, because you need to fry the cakes without oil, and they should easily come off the surface. Fry the cakes on each side for 1.5 minutes over medium heat.
Mix sour cream with powdered sugar and vanilla and beat with a mixer. You can mix sour cream with condensed milk.
When the pancakes are cool, generously coat them with cream and put in a stack. Trim the edges of the cake, coat the sides with cream. You can sprinkle the cake on all sides with crumbs from the remnants of the cakes. Decorate the honey cake with melted chocolate, nuts or berries. After a few hours, you can serve it on the table.

Bon Appetit!

A simple recipe for a honey cake in a water bath

The dough in a water bath is very elastic and baked evenly, without bumps and cracks. It is important not to overheat it, and also not to overdry the cakes.

Ingredients:

Eggs - 2 pcs.
Honey - 3 tbsp. l.
Flour - 400 g.
Oil - 100 g.
Sugar - 150 g.
Soda - 0.5 tsp.

For the cream:

Condensed milk - 200 g.
Sour cream - 400 g.
Powdered sugar - 150 g.
Vanillin - 0.5 tsp

Cooking process:

Prepare utensils for constructing a water bath. Take a pot for heating water and a container with the same diameter, but not deep. Put the pot of water on the stove.
In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pot of water.
Turn on the stove, bring water in a saucepan to a boil, and stir the mass in the upper vessel, not letting it boil. It will increase in volume and be covered with foam. In this state, the mass should be held in a water bath for several minutes, and then removed.
Pour flour into the cooled mixture, knead the dough and put it in a bag or under a film, and then place in the refrigerator for 2 hours.
Divide the dough in the refrigerator into 6-8 parts, roll out a thin crust from each.
Bake the cakes in the oven without overdrying them. remember, that thin crust for a honey cake, it cooks quickly, one cake is baked for only 2-3 minutes at a rather high temperature - about 200 degrees.
Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is okay to use a cream thickener if the cream stubbornly does not thicken.
Coat the cakes with cream. Let it soak a little and fold the honey circles one by one. Cover the surface with a cream paste. Choose the dressing to taste? It can be crumbs from baked dough scraps, or coconut flakes, or just powdered sugar.
Put the cake in the refrigerator overnight and then decorate to your liking.

Bon Appetit!

Classic honey cake cooked in a slow cooker

Cooking a honey cake in a multicooker will save you the hassle of rolling out the dough. Preparing a cake is much easier than in the oven or on the stove, and the resulting dessert is tender and airy.

Ingredients:

Flour - 1.5 tbsp.
Eggs - 3 pcs.
Sugar - 0.5 tbsp.
Honey - 3 tbsp. l.
Baking powder - 1 tsp.

For the cream:

High fat sour cream - 2 tbsp.
Powdered sugar - 200 g.
Vanillin - 0.5 tsp
Lemon juice - 0.5 tsp

Cooking process:

Beat eggs and sugar until smooth and fluffy.
Pour honey into eggs with sugar and beat all together. If the honey is too thick or it has crystallized, you must first melt it in a water bath or in the microwave, but do not let it boil. Pour the melted honey into the egg mixture in a thin stream and beat immediately.
Mix the flour with baking powder and pour into the egg-honey mass, stirring everything until smooth. The dough is the same as for pancakes.
Grease the multicooker bowl with oil, turn on the "Baking" mode, and set the temperature to 150 degrees.
Pour the dough into a bowl, close the lid and bake for 40-50 minutes. Even if you are very curious about what is happening with the dough, in no case open the lid, otherwise your lush honey cake will not succeed, he risks falling off. When the time is up, remove the baked biscuit from the multicooker and cool.
For the cream, beat the sour cream with powdered sugar. Add vanillin and lemon juice. For thickening, you can use a cream thickener.
Divide the cooled honey biscuit into 3-4 cakes, cutting with a sharp knife or a special tool for cutting cakes. You can cut off the bottom cake very thinly and put it on the crumb for sprinkling the cake.
Layer the cakes with cream, coat it liberally on the sides, sprinkle with crumbs on all sides. Decorate as you wish. Such a cake is soaked very quickly, so you can taste it almost immediately after cooking, but it is better to let it stand for at least an hour.

Bon Appetit!

Spanish chocolate honey cake

This cake looks very elegant and festive, therefore it is suitable for a loud celebration. Both the cakes and the decor have a chocolate flavor. It is recommended to decorate the top of the cake with fresh or canned berries.

Ingredients:

Flour - 400 g.
Cocoa - 2 tbsp. l.
Honey - 3 tbsp. l.
Eggs - 2 pcs.
Butter - 100 g.
Soda - 0.5 tsp.
Sugar - 150 g.

For the cream:

Milk - 400 g.
Sugar - 200 g.
Starch - 20 g.
Eggs - 1 pc.
Butter - 200 g.
Vanillin - 0.5 tsp

For glaze:

Cocoa - 1 tbsp. l.
Sugar - 3 tbsp. l.
Milk - 1 tbsp. l.
Oil - 2 tbsp. l.

Cooking process:

To prepare the base of the dough, you need to use a water bath. On it you need to warm up a mixture of butter, sugar, honey and eggs well. While stirring all these products, keep them in the bath for about 7 minutes after boiling water in the lower container. Then add baking soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
Mix flour with cocoa and add to the cooled mixture. Knead the dough with a texture suitable for rolling, that is, it should be pliable and moderately thick.
Make 6-8 balls of the same size from the dough and, covering them with foil or placing them in polyethylene, refrigerate. This will bring the dough to the desired state.
Roll out the balls into tortillas and bake in the oven at 200 degrees. The residence time of the cakes in the oven is 2-3 minutes.
Prepare the custard. First, in a water bath or on the stove, heat sugar, egg, starch in a container. Then pour milk into the mixture, kneading the mass. It should thicken noticeably. Remove the cream from the heat, put butter in it, and then cool the mass a little and beat it with a mixer.
Layer the baked and cooled cakes with cream.
Boil the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add the oil and stir. Cool and cover the honey cake with chocolate mass. You can put fresh or canned berries on top.

Bon Appetit!

Simple and tasty honey cake without rolling out the cake layers

In this recipe, the honey cake dough turns out to be a liquid consistency and is baked in a mold, rather than rolled out. This significantly saves the hostess's time, but the taste of the dessert does not suffer from the simplicity of preparation.

Ingredients:

Fresh liquid honey - 3 tbsp. l.
Sugar - about 200 g.
Butter - 150 g.
Milk - 50 ml.
Soda - 0.5 tsp.
Flour - 250 g.

For the cream:

Cream with a fat content of 30-35% - 300 g.
Powdered sugar - 150 g.

Cooking process:

Prepare the dough in the traditional way: beat eggs with sugar using a mixer and set aside. Mix flour with baking soda. Pour melted butter, honey and milk into it, mix, and then add eggs with sugar. You will get a pretty batter that needs to be kneaded very well with a spoon.
Line the mold with parchment or grease with oil and sprinkle the bottom and sides with flour. Pour the dough into it, shake it lightly and send it to the oven. The base of the cake is baked for about 40-50 minutes at a temperature of 180 degrees. The oven does not need to be opened during baking, only if the top begins to burn closer to the end of baking, you can cover it with foil.
Cool the baked "pie" and divide it into layers - 3 or 4 - as you wish. If the top turns out to be uneven, you can put it on the crumb. Alternatively, you can do this for the bottom by peeling off a thin layer and crushing it.
Cream, always cold, combine with powdered sugar and beat into a cream.
Smear the honey cake cakes with cream from the heart, pour over the top and sides just as generously. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and keep it in the refrigerator for a while.

Bon Appetit!

When friends called and said that they were already leaving, and there was no treat for tea, that is, a lot of useful and quick recipes on how to cook honey cake with a minimum of effort.

The easiest recipe is to cook a sponge honey cake in a slow cooker and saturate it with regular butter cream.

This recipe is presented in the article "", which requires the presence of a multicooker and one hour of time only for the very finding of the biscuit inside the miracle machine.

But consider a few more types of honey cake, which can rightfully be called a lazy honey cake or a cake on hastily.

Layered simple cake

Which usually takes a lot of time when making a honey cake. Of course, for preparing a huge amount of cakes and making dough in a water bath. But you can also exclude these two parameters, then you can cook a tasty cake in a hurry and be in time for the arrival of the guests.

What you need:

Eggs - 2 pcs.;
Butter - 100 gr.;
Sugar - 150 gr.;
Honey - 2 tbsp. spoons;
Soda - 1 tsp;
Flour - 420 gr.
Sour cream 25-30% - 0.5 kg.;
Cream sugar - 2 cups.

At this moment, you can measure the time, but even so I can say that everything will take no more than one hour. From the moment you took out the groceries until the minute you finished.

First, combine the butter with sugar and beat well, add honey, without stopping to work with a mixer.

Then eggs will go into the dough, which will also fall under the mixer blades. Sift baking soda into the dough and start adding flour. Pour flour into the dough in small portions, while you can work with the batter attachments. Then remove the mixer and pour out the remaining flour. Mix with a spoon, then with your hands.

You will get a very soft and plastic dough, which we will divide into 6 parts. We roll each part into a bun, and then roll it into thin pancake... We try to stick to a round shape.

Preheat the oven to 180 degrees and bake the cakes for no more than 6 minutes each. It is better to do this on baking paper, it is easier to get and lay the layers.

Each cake, after being taken out of oven turn over, remove the parchment and cut to the template.

We are preparing an ordinary sour cream, the recipe for which any novice housewife knows.

Beat the sour cream with sugar and coat the cakes.

By the way, even after cleaning the kitchen, there is still time to rest and put yourself in order.

Another quick honey cake

Since we are talking about quick recipes, it is worth noting that there are many such honey cakes. The main thing is that if you make the cakes thinner from the batter, then they are soaked instantly and you can eat them almost an hour after cooking.

But with high biscuits there is a problem in cutting into cakes, since it is almost impossible to cut a hot cake evenly with a knife, and there may be no time to wait. Of course, there is such a device as a special string, it is adjustable in height and thickness of the cake, but it becomes unusable too quickly. If you do not want to suffer, and your husband or friend is an avid fisherman, then ask him for a piece of ordinary thin fishing line and the problem with the cakes will be solved instantly.

How to properly cut a tall cake into short cakes, I will describe when it comes to this point. I will introduce you step by step recipe a tall honey cake that can be baked very quickly and served.

The recipe for this honey cake includes the following products:

Chicken eggs - 3 pcs.;
Granulated sugar - 3/4 cup;
Soda - 1 hour a spoon;
Sour cream - 250 gr.;
Honey - 200 gr.;
Wheat flour - 2 glasses;
Fatty fruit yogurt - 150 gr.;
Boiled condensed milk - 1 can.

We start our step-by-step recipe for cooking, in fact, there will be few steps, this type of honey cake is so simple.

Beat eggs with sugar until thick.
Add honey and soda, beat again.
Add sour cream and work with a mixer again.
Now we sift the flour directly into the cup and first stir with a spoon so that the flour does not scatter, and then we pick up the mixer again.
We coat the cake pan with butter and pour the dough into it.
We preheat the oven to 220 degrees and put our cake in it.
We have 40 minutes to prepare the cream, since that is how long the cake needs to stand in the oven.
Beat the yogurt and add boiled condensed milk to it. Beat well until smooth.
The cream is ready, but there is still plenty of time.
After 40 minutes, we take the cake out of the oven, check the readiness with a toothpick and remove it from the mold.
The thinner you cut the cakes, the faster the cake will cool down and the easier it will be soaked in cream.

We measure the height of the cake, divide it by 5, or whatever is more convenient for you, you can make four layers.
Without removing the ruler, we make serifs in the right places with a sharp knife.
We insert the fishing line into the uppermost notch, wrap it neatly around the circumference of the whole cake and cross the ends of the fishing line.
We pull the ends of the fishing line, and it smoothly glides along the inner surface of the cake.
We repeat the procedure with all the other serifs.
The resulting 4 or 5 cakes are generously coated with cream and stacked one on top of the other.
We put the honey cake in a cold place and tidy up the kitchen.
In an hour, the delicious cake is ready to be eaten.

It seems that so much has been written, and it will take a long time to do. But in fact it is very quick recipe, which takes no more than 1 hour to prepare and costs another hour, rests with the cream.

For me, this is the easiest cake that has a unique smell of honey and at the same time does not require rolling out the cakes. At the same time, the cake turns out to be delicious and very juicy. Do you really have time for a long preparation of a large number of cakes when you want, but you just need to whip up a cake.

A slightly complicated quick recipe

Once I found this recipe and cooked a cake only at the moment when I wanted something sweet. It turns out very tasty, but as always in a large family, it is not enough. For the birthday of the child, I complicated it a little and added ingredients. It was not so tasty yet, because the kids dared to clean it up, and my husband and I were able to snatch only one piece for two, and then without decorations.

What it takes to celebrate your birthday deliciously:

Butter - 1 pack;
Choice chicken eggs - 4 pcs.;
Sugar sand - 1 glass;
Honey - 4 tbsp. spoons;
Soda - 2 tsp;
Flour - 2 cups;

For the cream:

Sour cream - 1 liter;
Powdered sugar, sugar can be used - 1 glass;
Prunes - 1 glass;
Dried apricots - 1 glass.

For decoration:

Chocolate coated dried apricots and prunes - 5 pieces of each type;
Dark chocolate - 1 bar.

As always, let's start by making the dough, I knead everything at once, but I bake 2 tall cakes.

First, combine honey with soda and put in a water bath.

Stir constantly, wait until foaming stops. After that, we remove from the fire.

We take out the butter from the refrigerator and cut it into small pieces, you can leave it right on the pack, as it will soon be needed, but it will have time to soften.

Next, you need to beat the eggs with sugar, in order for them to beat better, someone adds a pinch of salt, I prefer citric acid on the tip of a knife. Now add butter to warm honey and mix, the butter melts well in a mixture of honey and soda.

Now put the beaten eggs into this mixture and mix with a spatula or spoon. Sift the flour directly into the dough and knead with a spatula too. You should get a dough like thick, but not rustic sour cream. That is, the spoon should not stand in it.

If this did not work out, and the dough is thin, then add a little flour. We put the oven to warm up to 160 degrees. Since the cake is liquid, we divide it by simple pouring into two equal parts. We grease the mold with oil, and if you do not have a detachable one, then we line it with ordinary parchment for baking, it will be easier to get it out.

Pour the first cake into a mold and place in the oven for 25-30 minutes. Baking, or rather the readiness of the cakes, can be monitored through the glass of the oven. Since the not yet finished cake is covered with craters, and closer to readiness they are smoothed out.

We always check the readiness with a match or a toothpick.

But we have 25 minutes to prepare the cream.

We wash dried apricots and prunes, cut them into pieces and leave them in different dishes. It is also worth leaving 3-4 fruits for decorating the cake.

Beat the pre-weighed sour cream until thick and fluffy, then add sugar to the sour cream and continue beating. Divide the cream into 3 parts, two a little more and one small for the cake coating.

In one large part we send the cut dried apricots and mix, in the other large part - prunes and also mix. Now all three parts of the cream will fly into the refrigerator until the first of the cakes is cooked.

We take out the finished cake, check it. If you are ready, then we take it out of the form and repeat all the manipulations with the second cake.

At the time when the second guest of the oven is preparing, the first must be cut hot into 3 parts. This can be done using any materials at hand, but I prefer to beg my husband for fishing line. Sharp, durable and you can throw it out later.

Now we collect the first part of the cake, while the second cake ripens.

We coat the first layer abundantly with sour cream with prunes, put the second one and coat with sour cream with dried apricots, then the third again with prunes.

At this time, the second part of the cake ripens, which we immediately cut into three parts as well. It turns out the 4th layer and its dried apricots, the fifth with prunes, and put the sixth layer and coat the cake on all sides with ordinary sour cream.

It already turns out deliciously, but since a children's holiday awaits us, the cake needs to be decorated.

First, we lay out the sweets in the segments. On the edge of the cake, then cut the remaining dried apricots and prunes along the fruit and spread them in any shape from the center to the sweets. We fill the free space with grated dark chocolate, and send the cake to soak for a couple of hours in the refrigerator.

This is how we turned the simplest recipe into an excellent cake for a children's party. At the same time, the honey cake did not require long rolling and took no more than an hour and a half for a double portion. If you start to cook this cake only for tea drinking, then divide the number of products by two.

A few general tips for making a Medovik cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category and eggs, respectively, of a smaller size, then take 4 pieces.

Secondly, the taste of the cakes is very dependent on honey: the darker the honey, the richer the honey taste will be in the cake. But be careful - dark honey can give a slight bitterness. You can take honey liquid or thick (I have the last option).

Let's start preparing our Honey cake (classic recipe).

In a bowl, lightly shake the eggs with a whisk.

In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half of the butter. Let the honey melt over medium heat, stirring occasionally. Pour the eggs into the honey-butter mass and stir until the sugar and butter are dissolved. I cook for 5-7 minutes.

I add baking soda and leave it on the fire for another minute. Everything should double in volume. I take it off the fire.

Pour the mixture from the saucepan into a large bowl and gradually add the flour. I knead the dough until smooth. Gently form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover it with a towel so as not to wind out while the oven warms up (temperature 200 ° C).

I roll out a thin layer from each kolobok, prick it with a fork and send it to the oven (3 minutes per cake).

To prevent the crust from warping, roll it out directly on paper, and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the required size.
I put what is left of the cakes in a blender and chop them - they will be used to decorate the cake.

Now you can start preparing the cream.

In the classic Medovik there is sour cream, but I propose to make two delicious creams at once: with condensed milk and sour cream.

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the more juicy the cake will turn out.

For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.

For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product with vegetable fats will go.

Beat the remaining softened butter with condensed milk into a homogeneous cream.

We can safely say that in Soviet time cake Honey cake in popularity surpassed all homemade holiday baking recipes. 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 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 suggested 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 made with sour cream, very simple and was amazingly tasty. 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 in a saucepan with a pinch of salt, a 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. Stay on 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 ° 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. Place in a cool dry place wrapped in plastic wrap 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 butter 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 fine 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:

Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
Over moderate heat, stirring continuously, wait until the sugar dissolves.
Turn off heat, add baking soda. Stir vigorously until the volume is doubled.
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.
Divide the dough into 8-10 equal pieces. Roll into balls, place on a plate powdered with flour. Wrap with foil, send it to the refrigerator shelf for an hour.
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.
Slowly adding milk, stir the cream into a homogeneous mixture.
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.
Add oil to the hot contents. Keep in mind that it is laid warm. After stirring, cover the dishes with the cream with foil, otherwise a film will form when it cools. Refrigerate to room temperature.
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.
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).
Spread the cream on the honey cake. Treat the sides.
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:

Pour hot water into a saucepan, 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.
Put honey, butter, sugar in a bowl, stir.
Add baking soda, continue stirring the contents. When the sugar has dissolved, remove the bowl from the bath.
Introduce the eggs, breaking one at a time and whisking actively with a whisk.
Next, start adding flour. Knead a soft, pliable dough mass quickly.
Place in the refrigerator, covered with a towel or plastic wrap, for 30-60 minutes.
After the required time, take out the chilled dough, divide into equal pieces.
Roll up the rounded balls, roll each into a cake. Cut out a circle using any round shape.
Use a fork to prick the surface of the biscuits. Bake for 3-4 minutes at 180 ° C.
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.
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.
For high-quality impregnation, let the honey cake stand for at least 2 hours.

Cream-filling for honey cake

I propose another recipe for a cream for spreading the cakes of a homemade honey cake. This 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 for making the most delicious Honey cake. May your cakes be successful and your family be proud of your skills!

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 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 the taste of this homemade cake even 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:

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

We put the container with the mass in a water bath and keep it that way, stirring constantly for about 15 minutes.
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.
Roll the finished dough longitudinally, giving it a "sausage" shape.

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.
We send the dough to the oven preheated to 180 degrees. The baking time for each cake varies within 7 minutes.
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.
We do the same procedure one by one with all the cakes, of which we end up with eight pieces.
Now let's move on to preparing the cream. Pour sugar into a deep bowl and add sour cream to it.
Beat the sour cream with sugar with a mixer. Then dissolve the gelatin in a minimum amount of hot water and pour it into the cream in a thin stream, continue to beat.

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

Bon Appetit!

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