Good day! If you want to learn how to bake a honey cake at home or learn new delicious recipes, then this selection is for you. Take on all the options and surprise with a variety of honey dessert. Recommend!

Recipe for a special honey cake with cherries and butter cream

This is a special honey cake. And as for me, the most delicious in the world. Imagine how wonderful sweet cakes are combined with the pleasant sourness of butter cream with cherries. Very tasty, believe me.

The dough is prepared according to the classic version in a water bath. But with creams, I experimented several times, and chose a creamy one for this case. Why? Everything is explained simply - it soaks the cakes well, which is facilitated by both milk and cherry juice.

You can use all kinds of berries - fresh, frozen, canned. Only, of course, pitted.

So, we are preparing a set of products.

For the test you will need:

• Half a pack of margarine (grams 125)
• Sugar 180 gr.
• Honey 2 tbsp
• Flour gr. 400 (300 gr. For the dough, let the rest be for adding)
• Soda 1 tsp
• Eggs 2 pcs.
• A little vinegar to set off the soda.

For buttercream with cherries:

• Milk 200 ml.
• Butter 400 gr.
• Eggs 2 pcs.
• Sugar 300 gr.
• Cherry gr. 350 - 400 gr.

I advise you to buy store milk. In our case, the water in its composition will play a positive role - the cakes will be soaked better.

How to make a classic batter for honey cake in a bain marie

While all the cakes are cooling down, you can do the cream.

Step by step preparation of butter cream

1. Break the eggs into a convenient saucepan.
2. Send sugar to them, grind the mass.
3. Pour in milk, bring to a boil with constant stirring. You do not need to boil for a long time. Remove from heat as soon as you see signs of boiling.
4. Cool when ready.
5. Whisk the butter.
6. Add the prepared mixture to it, beat everything together. Taste it. The cream resembles real condensed milk.
7. Remove pits from cherries.
8. Add them to the cream, stir the mass.
9. Refrigerate for min. at 30.

Everything is ready, you can start assembling the cake

Liberally lubricate all the cakes with cream, stacking them on top of each other. Coat the edges of the product so that they are juicy. Sprinkle the top and sides with crumbs. All is ready. The honey cake at home turned out to be great. Let it steep and soak. Better, of course, to bake overnight. The next day will melt in your mouth.

Enjoy your tea!

And as a bonus, a recipe for a delicious cream with sourness: whisk a can of condensed milk with a pack of butter. Add the juice and zest of one lemon. It turns out such a treat that you can't pull anyone by the ears.

This article was originally planned for my old site myaltynaj.ru. But then I decided to make a separate website dedicated to cakes. So don't mind that the pictures say myaltinaj.

Honey cake with sour cream, step by step recipe with photo

Honey cake with sour cream is unusually good. In this case, the sweetness of the dough and the acidity of sour cream are in perfect harmony. The finished product turns out to be extremely delicate and tasty.

A honey cake recipe with step by step photos will allow you to orient yourself correctly during the preparation process.

• Honey 100 gr.
• Sugar 200 gr.
• Eggs 2 pcs.
• Butter 50 gr.
• Flour 400 gr.
• Water 20 ml.
• Soda 1 tsp
• Sour cream 700 gr. (30 percent fat)
• Sugar for cream two hundred gram glass
• Vanilla sugar 10 gr.

If you do not have the opportunity to purchase fatty sour cream, then add a thickener to the cream. Otherwise, it will turn out to be liquid.

Step by step cooking process

1. Melt the honey in a saucepan over low heat. The honey should be hot, but you don't need to boil it.

   

2. Add soda to the honey, stir. Here we will see a lush and thick foam. Everything is correct, it should be so.

   

3. Pour sugar into a saucepan and pour in water.
4. Stir the mixture and put the saucepan on the fire again.

   

5. Stir and heat until sugar is completely dissolved. When this happens, thick foam will reappear.

   

6. Boil the mass over low heat for min. 5, stirring continuously. It will boil down a little and take on a beautiful caramel color.

   

7. Now remove from heat, add oil. Dissolve it by stirring the mixture. Then set it aside, let it cool a little.

   

8. Break the eggs into a separate bowl, chop them.
9. Add a bump to the cooled honey mixture, mix quickly.

   

10. We begin to gradually introduce flour, mixing the dough.

    

11. When it becomes thick enough, transfer it to the table. Mix with the remaining flour. The dough should be soft. I would even say slightly sticky. If your dough is spreading on the table, add another 50 - 70 grams of flour.

    

12. Divide the dough into pieces. There should be 8 to 10 of them.

    

13. We wrap each lump in plastic wrap, put it in the refrigerator for 40 minutes.

    

14. We will take out the lumps separately and roll them out on parchment for baking. For convenience, we will torture him with flour. You need to roll it out quite thinly, up to 3 mm thick. maximum.

    

15. Cut the layer evenly with a plate. The trimmings can be combined and additional cakes can be made. They will go for a cake and come in handy for crumbs.
16. We'll prick the cake with a fork so that it doesn't bubble.

    

17. Together with the parchment, transfer the dough to a baking sheet, put it in a hot oven for 5 minutes. The required temperature is 180 degrees.

    

18. We will bake all the cakes, give time to cool.

    

19. Prepare the cream: mix sour cream and sugar in a container. Add vanilla sugar and whisk until sugar dissolves. The cream is ready. Simple, as everything is ingenious.

    

20. Grind the crumbs from the cakes into crumbs. This can be done on a food processor, or on a simple fine grater.

    

21. Now the best part is collecting the cake. We coat the cakes with cream, put them in an appetizing stack. Do not forget to lubricate the sides.

    

22. We decorate our work with crumbs from all sides, send it to the refrigerator for impregnation. This will take 5 - 6 hours.

    

And now you can enjoy the exquisite taste of the most delicate honey cake. Enjoy!

Did you notice that the dough was prepared differently than in the first recipe? There was a water bath, and this is a recipe for custard honey cake. You see, it was not in vain that I said that you need to copy all the options. Each is good in its own way.

Recipe for a delicious honey cake with custard and chocolate icing

And one more decent recipe. Its highlight is the incomparable custard and chocolate
glaze. Be sure to use the recipe, you will definitely like it.

For the test we need:

• Sugar glass (container 200 ml.)
• Eggs 3 pcs.
• Flour 3 tbsp. (Art. 200 ml.)
• Butter 60 gr.
• Honey 3 tbsp
• Soda 3 tsp

Cream products:

• Sugar 1 tbsp (art. 200 ml.)
• Butter 250 gr.
• Eggs 1 pc.
• Milk 200 ml.
• A pinch of vanillin.

Ingredients for the glaze:

• Sugar 5 tbsp
• Butter 75 gr.
• Sour cream 5 tbsp
• Cocoa powder 5 tbsp

Step-by-step process for making honey cakes

Making the custard

How to make chocolate icing

Now it remains to collect the cake. To do this, generously grease the cakes with cream, put them in a pile, pour the glaze over the top, sprinkle the edges with crumbs. The top can also be decorated with crumbs, or you can leave it chocolate. It will be beautiful this way and that.

And to make the honey cake even tastier, you can pour glaze over each cake. But then you have to cook another portion, so see for yourself.

The product needs to be soaked. And you have a little patience. But it's worth it. The cake will become soft and very tender. And the taste - you will lick your fingers.

How to cook a delicious honey cake in a pan

Until I had this recipe in my piggy bank, I had no idea that a delicious honey cake can be cooked in an ordinary frying pan! But this is a fact. And to your attention - an amazing recipe with a photo.

The wish for the recipe is this - use a frying pan with a thick bottom. Cast iron, for example. So that the cakes would be well fried.

For the test, you need to prepare:

• Butter 100 gr.
• Honey 60 gr.
• Sugar 150 gr.
• Eggs 3 pcs.
• Sour cream 2 tbsp (20 per cent)
• Flour 400 gr.
• Soda 0.5 tsp.

Cream products:

• Sour cream 600 gr.
• Sugar 100 gr.
• Vanilla sugar 10 gr.

Making the dough and baking the cakes

Our handsome man is ready. Now you need to give him time to come to his senses, soak up the charms of the cream.
After 5 hours you can invite to the table. Help yourself to your health!

The honey cake has another affectionate name "Ginger". I advise you to watch the video recipe for its preparation at home.

A honey cake with sour cream can be prepared for a dinner party for tea, this is a great option for a cake for a children's party or birthday. Or just cook it at home on the weekend and the whole family will love it. Spoil your loved ones!

How do I like sour cream? Its lightness, delicate texture, high absorbency in porous cakes - you will appreciate all these advantages when you make a honey cake with your own hands at home. Be sure to let it soak in the cold for several hours. The honey cake will conquer everyone without exception!

Another plus is that I add sugar or powdered sugar to my liking, making it less or sweeter on occasion. For a children's event, where everyone loves sweets, there is a little more of it, in a home version - less, given the sweetness of the recipe cakes. For tea, just right!

Do not use too thin sour cream for the cream. It is advisable to hang such a product, it is not at all difficult. Line it with a sieve lined with several layers of gauze. Place the sieve in a deep bowl so that the whey from the sour cream flows freely into it. Cover the sieve with the bowl with cling film, put in the cold overnight. The result in the morning will pleasantly surprise you.

For the thickening of the cream, they also use a thickener for cream and sour cream - also an excellent option for achieving a thick and splendid cream for the cake.

Classic recipe for honey cake with boiled condensed milk

Perhaps the highlight of this cake is a very tasty cream based on sour cream and boiled condensed milk. We do not add sugar according to the recipe, since the sweetness of condensed milk compensates for its absence.

You can vary the amount of boiled condensed milk according to your taste - accordingly, the taste and shade of the cream will change. It's worth experimenting!

You will need for the cakes:

• flour - 450 g
• egg - 2 pcs.
• honey - 100 g
• sugar - 200 g
• soda - 1 tsp.
• salt - 1 pinch
• butter - 70 g

For the cream:

• sour cream - 700 g
• thickener for cream and sour cream - 2 pcs.
• boiled condensed milk - 360 g

Cooking method:

Without bringing to a boil, melt honey, butter over very low heat

Remove from heat, add soda, salt

Natural honey will extinguish the soda. If you are using artificial honey, which is permissible, then be sure to extinguish the baking soda with vinegar or lemon juice.

Add sugar to the mixture, stir gently

Beat eggs with a fork (or whisk), add to the mixture

Return the dishes to low heat, stirring vigorously with a whisk until the sugar dissolves

Remove from heat, cool slightly, adding sifted flour in parts, knead elastic warm dough

Form a sausage, divide it 9 parts

Form balls, place on a plate dusted with flour, cover with cling film

Roll each ball on a sheet of parchment, measure the diameter of the cake with a lid, cut off the excess with a plastic knife, often prick the cake with a fork

Bake some of the scraps to sprinkle the honey cake, and from the rest of the scraps, combining them, you can bake additional cakes

We bake cakes 1-2 pcs. in a preheated oven to 180 degrees for about 5 minutes

We bake 12 cakes, from the scraps we got 3 additional cakes

Grind the trimmings in a bag with a rolling pin into crumbs

Add a thickener for cream to sour cream 20% fat, beat with a mixer

We collect the cake, generously smearing each honey cake

We also cover it from above and from the sides, sprinkle with grated crumbs

Let the honey cake soak in the cold for 6-8 hours, it will become even tastier!

Bon Appetit!

Cooking a delicious honey cake with prunes and banana

We bring to your attention a very original honey cake with prunes and banana - this is just a godsend for housewives who want to surprise and amaze their desired guests. Feel free to try to cook! You will succeed!

You will need for the cakes:

• 2 pcs. egg
• 200 g sugar
• 2 tbsp. l. honey
• 1 tsp soda
• 100 g butter
• 400-500 g flour

For the cream:

• 600 g sour cream
• 200 g sugar
• 1 tsp vanilla sugar
• 150 g prunes
• 1-2 pcs. banana

Cooking method:

Install a water bath to prepare the dough

Put a saucepan on the fire with a little water

Find a bowl with a larger diameter than a saucepan

Mix eggs, sugar, honey in a bowl

Add soda, stir

Put the mixture in a boiling water bath, heat for 7-10 minutes, stirring so that the eggs do not curl

Add butter, stir until melted

Remove bowl from heat, add half flour

Let the dough cool

When the dough has cooled, add the remaining half of the flour in portions

Knead the dough, divide it into 8 pieces, roll them into balls

Preheat the oven to 200 degrees

Roll each ball of dough thinly on parchment paper, attach a plate with a diameter of 21 cm, cut out a circle

Do not remove the scraps from the parchment, bake them together with the cakes, use them later to decorate the cake

We bake the cake for 4 minutes in a preheated oven, the cakes are baked very quickly

While one cake is baking, roll out the next one on parchment

We bake all 8 cakes, put them on a flat surface and cool

Prepare the cream - beat the cold sour cream, adding sugar, vanillin in parts

For the most delicious cream, it is better to choose sour cream with a higher fat content, for example, homemade

Cut prunes into small pieces

Banana can also be finely chopped, as an option, grate it on a coarse grater

Grease the cake generously with cream, sprinkle with prunes and banana, cover with the following

We collect the whole cake, grease with chilled cream on top

Put the crumbs from the cakes in a blender, turn it on for 7-10 seconds

In the absence of a blender, you can grind them into crumbs using a rolling pin.

Sprinkle crumbs over the top of the cake and decorate the sides of the cake

Honey cake with sour cream, banana and prunes ready

Bon Appetit!

Delicate honey cake with sour cream cream

Using this wonderful detailed recipe, you will prepare a delicious honey cake from six cakes with a diameter of 18 cm and a weight of about 1 kg.

You will succeed! The cake turns out to be the most tender, just melting in your mouth!

You will need for the cakes:

• 230 g wheat flour
• 1 PC. egg
• 100 g sugar
• 50 g butter
• 50 g honey
• 1 tsp soda

For sour cream cream:

• 440 g sour cream 20% (330 g weighed sour cream)
• 200 g cream 33-35%
• 100 g icing sugar + 20 g for decoration
• dried cherries

Cooking method:

Add honey to butter, put them in a water bath

Stir until smooth, add baking soda

Cook until caramelized for about 10 minutes

Remove the bowl from the water bath, let the honey-oil mass cool down

Beat eggs with sugar about 7-8 minutes until white foam

Mix the masses until smooth

Add flour in several stages, knead the dough in a bowl by hand

Sprinkle flour on the table, lay out the dough

Lightly brush the surface of the dough with flour so that it does not wind, let it rest for 10 minutes

Prepare baking paper - 6 sheets

Divide the dough into 6 pieces

Roll out each piece on a piece of baking paper with a rolling pin, dusting it with flour if necessary

Bake on a baking sheet for 1-2 pieces. 5 minutes at 180 degrees

While the cake is hot, cut the desired size with a lid, this can be done with a plate and a knife

Cool cakes with cuttings on the wire rack

Grind the scraps in the package with a rolling pin

Pour small crumbs from the bag into a cup

Pre-hang sour cream in gauze on a sieve, put it in the cold overnight, covering it with cling film

After 8 hours, release the sour cream from the gauze, transfer it to a bowl, add powdered sugar, beat with a mixer

Beat the chilled cream separately with a mixer at high speed for about 5 minutes until a distinct trace of the beaters

Gently mix sour cream with cream with a spatula in two stages

To begin with, apply a small amount of cream to the dish.

Cover with a cake, set a form with a diameter of 18 cm, cover it from the inside with Percarat paper

Spread generously on top of the cake with cream (about 3 tablespoons of cream)

In this way, we collect the cake, remove the shape and paper.

Cover the top and sides of the honey cake with the remaining cream

Sprinkle it from the sides

Finish sprinkling the cake on top

Cool cake for 6-8 hours

Garnish with dried cherries and powdered sugar

Bon Appetit!

How to make candied fruit and nuts honey cake

Such an unusual honey cake is not difficult to prepare, and the result will exceed all your expectations. Delicate and soaked cake with small pieces of candied fruit is simply delicious. Trying to cook!

Advice for you! Use only candied fruits from delicate fruits that have been pretreated. For example, candied pineapple fruits are not suitable for such a delicate cake because of their fiber.

You will need for the cakes:

• butter - 100 g
• honey - 2 tbsp. l.
• eggs - 2 pcs.
• sugar - 2/3 tbsp.
• soda - 1.5 tsp.
• lemon juice - 1.5 tsp.
• flour - 3-3.5 tbsp.

For the cream:

• butter - 100 g
• icing sugar - 100 g
• sour cream 20% - 700 g
• candied fruits - 100 g
• nuts - 50 g

Cooking method:

Mix butter and honey, melt in a water bath, remove from heat, cool slightly

Separately beat the eggs with sugar with a mixer

Extinguish the soda with lemon juice, mix with the honey mixture - it will foam

Mix egg and honey mixture until smooth

It's time to turn on the oven, setting the temperature to 180 degrees

Add the sifted flour in portions

Knead the dough on the table

As soon as the dough stops sticking to your hands, do not add any more flour

Divide the dough into 6 pieces, each of which roll out on a piece of baking paper

Measure the diameter of the future cake with a plate (or lid), cut off the edge with a knife, leave the cuttings to bake

Chop each crust often with a fork, bake in a preheated oven for 5 minutes until light brown

Cool the finished cakes on a wire rack, chop the trimmings and nuts into crumbs in the processor

Pour candied fruits with boiling water for 15 minutes

Beat butter with powdered sugar with a mixer

Continuing to beat, add sour cream in parts - the cream should look like whipped cream

Line the dish with baking paper to the middle so that later it can be easily removed from under the cake

Lay the first cake layer, grease it with cream, sprinkle with nut crumbs and candied fruits

Now grease it on the other side, so each cake will be covered with cream on both sides.

We collect the whole cake, cover it on top and on the sides with the remaining cream using a spatula

Sprinkle crumbs on the top and sides of the honey cake

Remove baking paper from under the cake

Chill the cake for 6-8 hours, during this time it will soak well

Bon Appetit!

Video recipe for honey cake with chocolate icing

Honey cake is an original cake that even a novice hostess can easily make. It doesn't take very long to cook, the main thing is to let it brew well so that the honey cakes are saturated with cream. And then the product will be especially delicate and fragrant.

Honey cake - a classic recipe with photos and videos

In order to make a delicious honey cake at any time, you first need to understand how to prepare it according to the classic recipe. After that, you can improvise with the basic ingredients, cream and decoration.

For the test, take:

• 100 g butter;
• 1/2 tbsp. granulated sugar;
• 3 medium eggs;
• 3 tbsp flower honey;
• 2.5-3 Art. good flour;
• 1 tsp soda.

For the cream:

• 1 liter of thick enough sour cream;
• 1 tbsp. icing sugar.

For sprinkling, you will need about 1 tbsp. peeled walnuts.

Preparation:

1. Sift flour well through a fine sieve. This step will provide an airy and loose crust structure.
2. Put slightly softened butter in a small saucepan, chop it with a knife. Put on low heat and melt.
3. Add honey and sugar. Without stopping stirring, bring to a homogeneous consistency.
4. Add baking soda. At the same time, the mass will immediately begin to hiss a little and increase in volume. After a minute, remove the saucepan from the heat. If you are not sure that the mass will not burn, then the entire procedure is best performed in a water bath, and not over an open fire. It will take a little longer.
5. Leave the honey mixture to cool, and for now beat the eggs well until a light foam appears on the surface. Mix both materials gently.
6. Add flour in small portions, knead first with a spoon, then with your hands.
7. Divide it into 5 parts, roll a ball out of each. After sprinkling flour on the table, roll out the first one depending on the desired shape. Make a lot of holes on the surface with a fork. Cover the rest of the balls with a towel so that they do not dry out.
8. Preheat the oven to 180 ° C. Bake each crust until golden brown for 5-7 minutes.
9. While they are still hot, carefully trim off the jagged edges. Pound the cuttings into small crumbs.
10. Cool the sour cream well and beat, adding powdered sugar in portions. The cream will turn out to be quite liquid.
11. Separately chop the walnut kernels into small pieces. Mix half with crumbs.
12. Put the smoothest and thickest crust on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, next cake on top, etc.
13. Smear the top and sides with the rest of the cream, and then sprinkle all surfaces with crumbs with nuts with your hands or with a spoon. Let the honey cake brew for at least 2 hours, and preferably the whole night.

Honey cake in a slow cooker - a step by step recipe with a photo

Honey cake is one of the most popular cakes that housewives are happy to prepare for the holidays. The only drawback is that it takes a very long time to bake the cakes. But having a slow cooker, you can make a honey cake every day. Take:

• 5 tbsp. l. honey;
• 3 multi-glasses of flour;
• the same amount of sugar;
• 5 eggs;
• a pinch of salt;
• ½ tsp soda;
• 1 tsp butter;
• 1.5 tsp store baking powder;
• 0.5 l thick sour cream.

Preparation:

1. In a deep bowl, combine the sifted flour, baking soda, salt and baking powder.

2. Separately break eggs into a bowl and beat with a mixer until fluffy. Gradually add half of the sugar.

3. Without interrupting whipping, pour in liquid honey.

4. Add the flour mixture literally one spoon at a time. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten in the flour and other factors, a little less or more of the dry mixture may go away.

5. Spread the multicooker bowl well with a piece of butter, lay out the dough.

6. Place the multicooker in the baking program for 50 minutes. Try not to open the lid all this time, otherwise the cake will settle. Remove the product from the bowl only after it has cooled completely.

7. While baking, make a simple cream. For this, beat well (at least 15–20 minutes) sour cream with the remaining sugar.

8. Cut the honey dough base into three approximately equal cakes with a very sharp knife. Spread with cream and let it saturate for at least an hour.

Sour cream honey cake - the best honey cake recipe with sour cream

The following recipe will tell you in detail not only how to cook honey cakes, but also how to make sour cream correctly so that it turns out to be especially thick and tasty.

For honey cakes:

• 350-500 g flour;
• 200 g sugar;
• 100 g butter;
• 2 tbsp honey;
• 2 large eggs;
• 1 tsp soda.

For sour cream:

• 500 g of fatty sour cream;
• 150 g caster sugar.

For decoration, some nuts and chocolate chips.

Preparation:

1. Put honey, sugar and soft butter in a saucepan.
2. Build a water bath on the stove using a slightly larger pot. Place a container with ingredients in it. Heat with stirring until the sugar crystals dissolve and the mass acquires a beautiful honey color. Add baking soda and stand for a couple of minutes while stirring.
3. Remove the saucepan from the bath. Chill the mixture slightly and beat in eggs one at a time, whisking vigorously.
4. Add flour, knead the dough with a spoon and put it directly in the saucepan for half an hour in the refrigerator.
5. Grind the table with flour, lightly knead the dough. Divide it into 9 identical lumps.
6. Roll each ball in turn on parchment paper. To make the cakes initially even, cut the dough by attaching a lid or plate on top. Stick each with a fork, do not throw away the scraps.
7. Bake the shortbreads for five minutes in an oven preheated to 200 ° C. Bake the dough trims last. Chill the honey cakes by placing them strictly one at a time.
8. To get a particularly thick sour cream, the main ingredient, that is, sour cream is better to take fatter. It is even better if it is a homemade product, not a store product. Under no circumstances whisk warm sour cream, it must be chilled. Choose sugar with the smallest crystals. By following these three simple rules, you will get an exceptional sour cream.
9. Add half of the sugar to the sour cream just removed from the refrigerator and beat the mass with a mixer at medium speed for about 2 minutes. Add some more sand, beat again for about five minutes. And only after that, pour out the rest, set the highest speed and beat until the mass becomes thick and the sugar is completely dissolved. You can set the cream aside for 5-10 minutes, and then punch it again to the desired thickness. Put it in the refrigerator for 15-20 minutes.
10. Later, place the thickest crust on a flat dish, put 3-4 tablespoons of cream on top and spread it evenly. Repeat the manipulations until you have used all the cakes.
11. To make the cake look beautiful, leave more cream on the decoration. Spread generously on the top and especially the sides. Smooth the surface with a knife.
12. Grind the baked dough scraps in any way, sprinkle the top and sides. Scatter on top with chocolate chips and garnish with nut slices at random.
13. Refrigerate for soaking for at least 6-12 hours.

Custard honey cake

The custard will take a little longer to make. However, the taste of honey cake will only benefit from this. The process of making the cakes itself is standard, the main thing is to let the finished cake soak well.

For honey dough:

• about 500 g flour;
• 2 eggs;
• 3 tbsp honey;
• 2 tsp soda;
• 80 g butter;
• 200 g of sugar.

For the custard:

• 200 g sugar;
• 500 ml raw milk;
• 250 g butter;
• 2 eggs;
• 3 tbsp flour;
• some vanilla for flavor.

Preparation:

1. Melt butter, add honey, eggs, sugar. Whisk vigorously. Add baking soda, stir gently.
2. Place the container with all the ingredients in a water bath. Wait for the mixture to approximately double in volume.
3. Sift flour into a wide bowl, make a hole in the center, and pour in the hot mixture. Substitute the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
4. Tighten the bowl with cling film and refrigerate for 30-40 minutes.
5. Pour milk into a saucepan, add eggs and sugar. Punch lightly. Add flour, stir so that there are no lumps, and put on low heat.
6. Stirring constantly, bring the mass to a light boil and simmer at reduced heat until thickened.
7. Chill completely, add soft butter and beat on medium speed with a mixer.
8. Remove the dough from the refrigerator, divide it into 8 pieces. Roll into cakes, pin and bake each for about 5-7 minutes at an average oven temperature of 190 ° C.
9. Trim the cakes while still warm to get smooth edges. Grind the samples.
10. Assemble the cake by spreading cream over each cake. Coat the sides well. Sprinkle with crumbs on top.
11. Insist before serving at least 8-10 hours, preferably a day.

Honey cake with condensed milk

The taste of an ordinary honey cake completely changes, you just need to replace the cream. For example, take condensed milk instead of sour cream. Better yet, boiled or caramelized.

For honey dough:

• 1 tbsp. Sahara;
• 3 eggs;
• 50 g butter;
• 4 tablespoons honey;
• 500-600 g flour;
• 1 tsp soda.

For the cream:

• a can of ordinary or boiled condensed milk;
• 200 g soft butter.

Preparation:

1. Beat sugar and eggs until whitish foam. Add the right amount of soft butter, baking soda and honey. Stir gently and place the container in the bath.
2. With constant stirring, wait for the mixture to expand in volume.
3. Without removing from the bath, add a third of the flour, stir vigorously. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
4. Divide the honey dough into 6 equal pieces, mold them into balls and let them rest for about 15 minutes.
5. Roll each lump thinly, prick with a fork and bake in an oven preheated to 160 ° C for 5-7 minutes each.
6. Cut the still warm cakes to an even shape. Cool and chop the trimmings.
7. Beat the butter previously taken out of the refrigerator with a mixer with condensed milk.
8. Spread the cooled cakes generously with cream, not forgetting to leave a part for coating the sides.
9. Decorate the cake with crushed crumbs and let it steep for at least 10-12 hours.

Homemade honey cake - recipe with photo

When a grandiose holiday is planned, the question arises: what kind of cake to buy so that it is tasty and enough for everyone. But if you have a couple of free hours, then you can make a honey cake yourself according to the following recipe.

On cakes:

• 4 tablespoons butter;
• the same amount of honey;
• 2 tsp soda;
• 2 eggs;
• 3-4 st. sifted flour;
• 1 tbsp. Sahara.

For creamy sour cream:

• 1 b. boiled condensed milk;
• 450 g thick sour cream;
• 100 oils.

Preparation:

1. In one bowl, combine sugar, honey, eggs, soft butter and baking soda. Stir and put on a little gas.

2. Bring to a boil with regular stirring. After boiling, wait exactly 5 minutes and remove from heat.

3. Let the mixture cool, but for now, make a cream. Cook condensed milk in advance right in the jar. Mix the cooled milk with softened butter and sour cream. Whisk on medium speed until all ingredients are combined and refrigerate.

4. Add flour to the cooled honey mixture and mix thoroughly. Divide the finished dough into 5 parts.

5. Form lumps out of them and roll each into a layer 0.5 cm thick.

6. Bake until tender for 5–7 minutes at 180 ° C.

7. Cut hot cakes, cool and spread with cream. Pound the dough pieces into crumbs and decorate the surface and sides with it.

Honey cake in a frying pan

If the oven does not work, then this is not a reason to give up making a honey cake. Cakes for him can be baked in a pan. The main thing is to prepare the products:

• 2 eggs;
• 2 tbsp. Sahara;
• 2 tbsp liquid honey;
• 2 tbsp. flour;
• 50 g butter;
• 1 tsp soda;
• 500 ml sour cream.

Preparation:

1. Melt butter and honey in a water bath.
2. Beat half the sugar and egg separately. Pour the mixture into the honey-butter mass and add the baking soda. Stir and remove from heat after 5 minutes.
3. Add flour, stir quickly and heat the dough in the bath for about five minutes.
4. Divide the dough into 7-10 pieces and put in the cold for half an hour.
5. Punch cold sour cream with a mixer with the second half of the sugar so that the cream thickens and almost doubles. Put it in the refrigerator.
6. Roll out the lumps of dough in the shape of a skillet and fry for one minute on each side until golden brown.
7. Layer the cooled biscuits with cream, decorate beautifully and let it brew in the refrigerator for a couple of hours.

Lean honey cake - a simple recipe

The lean honey cake prepared according to the following recipe will appeal to everyone who is fasting or on a diet. After all, there is practically no fat in it, and you can bake it very quickly.

• about ½ tbsp. Sahara;
• the same amount of vegetable oil;
• 1 tbsp. water;
• 3 tbsp honey;
• 2 tsp baking powder;
• some salt;
• 1.5-2 Art. flour;
• 0.5 tbsp. shelled nuts;
• 0.5 tbsp. raisins;
• vanilla for flavor.

Preparation:

1. Pour the raisins with boiling water for five minutes, drain the water and dry the berries. Grind with flour and mix with crushed walnuts.
2. Pour the required amount of sugar according to the recipe into a hot pan and bring it to a caramel-like state. Pour in a glass of warm water, cook with stirring until the caramel is completely dissolved.
3. In a separate bowl, combine honey, butter, vanillin and salt. Pour in the cooled caramel water.
4. Add a glass of flour, stir well. Add more flour to make a mass of thick sour cream. Enter the nut-raisin mass, mix until all components are combined.
5. Cover the form with parchment or grease with oil, pour the dough into it and bake for about 40–45 minutes in a preheated oven (180 ° C).

French honey cake

Why this honey cake is called French is not known for certain. Probably, the cake got its name for a particularly interesting taste, which are provided by unusual ingredients.

For the test:

• 4 raw proteins;
• 4 tablespoons honey;
• 1.5 tbsp. Sahara;
• ½ tsp slaked soda;
• 150 g melted butter;
• 2.5 Art. flour.

For filling:

• 300 g pitted prunes;
• 1 tbsp. crushed walnuts.

For the cream:

• 4 yolks;
• 300 g butter;
• 1 tbsp. powdered sugar;
• 2 tbsp. thick sour cream;
• 1 tbsp quality rum.

Preparation:

1. Separate the whites from the yolks. Whisk the first ones with sugar. Add soft butter, honey, quenched baking soda and flour. Punch the mixture with a mixer.
2. Divide the slightly thin dough into 3-4 pieces. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180 ° C) until tender.
3. Mash slightly cooled yolks with powdered sugar. Add soft butter and sour cream and whisk. Add rum or any other good alcohol (cognac, brandy) at the end.
4. Pour the prunes with boiling water for five minutes. Drain the water, dry the berries with a towel, cut into strips.
5. On a flat plate, place the first crust, half the prunes and one third of the nuts. Grease generously with cream on top. Repeat with the next cake. The third, just spread the cream, grabbing the sides. Decorate as desired.
6. Let it sit for about 10-12 hours.

The most delicious and delicate honey cake - super recipe with video

This honey cake will take several days to prepare. But do not be alarmed, most of the time will be spent on standing the dough. But the finished cake will turn out to be especially tender and crumbly.

For honey dough:

• ½ tbsp. Sahara;
• 3 large eggs;
• ½ tbsp. liquid honey;
• 2 tbsp. flour;
• 0.5 tsp soda.

For the cream:

• 1 liter sour cream;
• a bag of a special thickener;
• some lemon juice;
• 1 tbsp. Sahara.

Preparation:

1. Beat eggs lightly with sugar, add honey, beat again.
2. Pour soda into the flour and add everything together to the honey-egg mixture. Mix first with a spoon, then with a mixer.
3. Cover with a lid or plastic wrap and leave on the counter in the kitchen for three days. Stir several times daily.
4. Take a sheet of parchment, put a few spoons of dough on it and stretch it with a knife to the desired shape.
5. Bake the cake in the oven for about 5 minutes at standard (180 ° C) temperature. Do the same manipulation with the rest of the cakes.
6. Whisk sour cream straight from the refrigerator with sugar. Add some lemon juice and a thickener halfway through the process.
7. Spread all the cakes with cream and refrigerate. Serve only the next day.

Honey cake with prunes - step by step recipe

If you make a honey cake according to this recipe, then it will turn out to be especially tender and airy. The zest of baked goods will come with a light creamy cream and a spicy aftertaste of prunes.

For baking cakes:

• 2.5-3 Art. flour;
• 60 g butter;
• 1 tbsp. Sahara;
• 3 medium eggs;
• 2 tbsp honey;
• the same amount of vodka;
• 2 tsp soda.

For buttercream:

• 200 g of prunes;
• 500 g of fatty (at least 20%) sour cream;
• 375 g (at least 20%) cream;
• ½ tbsp. Sahara.

Preparation:

1. Build a water bath on the stove. As soon as it warms up, put butter in the upper container and melt it completely.
2. Add sugar and honey. Rub a little while continuing to heat. Pour in vodka and beat in eggs. Stir vigorously to prevent the eggs from curdling. Add baking soda at the end.
3. Remove from the stove, add flour in portions, kneading the dough. Once it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
4. Roll each circle thinly and bake in the oven at standard temperature.
5. Whip sour cream and sugar, in a separate bowl - cream until thick. Soak prunes in boiling water for half an hour, dry and cut into arbitrary medium-sized pieces. Mix everything gently together.
6. If necessary, trim the cakes with a knife, chop the trimmings. Assemble the cake by generously spreading the layers of cream.
7. Sprinkle the top with crumbs. Let stand for at least 10 hours.

Honey cake "like grandma's"

For some reason, it so happened from childhood that the best pies and cakes are obtained from the grandmother. The following recipe will reveal all the secrets of grandmother's honey cake.

• 3 eggs;
• 3 st d. honey;
• 1 tbsp. sugar in the dough and the same amount in the cream;
• 100 g butter;
• about 2 glasses of flour;
• 2 tsp soda;
• 700 g sour cream;

Preparation:

1. Put well melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
2. Place the container in a bath and incubate with constant stirring for about 7-8 minutes.
3. Cool the mixture slightly, add flour in portions. Form 12 equal balls from the finished dough.
4. Roll each very thinly, pin and bake in the oven (190-200 ° C) for 3-4 minutes. You need to work with the dough very quickly, as it dries instantly.
5. Punch sour cream strictly from the refrigerator with a mixer with sugar, gradually increasing the speed. If the sour cream is not thick enough for your taste, add a special thickener.
6. Trim the cooled biscuits with a knife, generously smear with cream, not forgetting to coat the sides. Ceil the cuttings and decorate the product on top. Let it brew for at least 15-20 hours.

Biscuit honey cake - recipe with photo

To make a honey cake, you don't have to bake a whole mountain of cake layers. Just one is enough, but biscuit. The main thing is to follow the detailed recipe with the photo exactly.

• 250 g sugar;
• 4 large eggs;
• 1.5 tbsp. flour;
• 2-3 tbsp. honey;
• 1 tsp soda.

Preparation:

1. Take all the ingredients out of the refrigerator and cupboards about an hour before cooking and place them on the table. This is necessary so that the products are at the same temperature. At the same time, separate the proteins from the eggs and put them back in the cold. Sift the flour thoroughly, preferably twice.
2. Put honey in a thick-walled saucepan and put it on a little gas. Once the product has melted, add the vinegar quenched baking soda directly over the saucepan. Stir and cook for about 3-4 minutes, until the mixture begins to darken slightly.
3. Introduce sugar into warm yolks and break through the mass well, starting at low speed and gradually increasing it. In this case, the initial volume should increase four times.
4. Take out the whites, pour in a teaspoon of ice water and beat with a mixer until you get the strongest foam.
5. Gently mix half of the proteins into the yolk mass. Then add the slightly cooled honey and baking soda. Add flour in portions and only at the last moment the second half of the proteins.
6. Immediately pour the biscuit dough into a greased mold and place in an oven preheated to 180 ° C. Bake the product for 30–40 minutes without opening the door.
7. Allow the finished biscuit to cool right in the mold and only then remove it. Cut into 2 or more cakes with a sharp knife. Spread with any cream, let it soak for two hours.

Honey cake with nuts

The original combination of honey and nut flavors gives the cake prepared according to the following recipe a special zest. A honey cake with nuts and thick sour cream is a great option for a home meal.

For honey dough:

• 200 g flour;
• 1 egg;
• 100 g creamy margarine;
• 100 g sugar;
• 170 g of honey;
• ½ tsp soda.

For sour cream and nut cream:

• 150 g thick (25%) sour cream;
• 150 g butter;
• 130 g shelled nuts;
• 140 g powdered sugar.

Preparation:

1. Mash the soft butter with a fork and sugar. Add egg and honey, stir vigorously.
2. Sift flour, add soda to it and add portions to the honey mass.
3. Grease the medium pan with a slice of butter and lay out a third of the dough, spreading it out with a spoon or with damp hands.
4. Bake the shortbread for 7-10 minutes at a temperature of about 200 ° C. Make 2 more cakes in the same way.
5. Fry the crushed nuts quickly in a dry hot frying pan.
6. For the cream, rub in soft butter and powdered sugar. Add sour cream and nuts, stir until all ingredients are combined.
7. Lubricate cold cakes generously with walnut-sour cream, sprinkle the top and sides with crushed nuts. Refrigerate for soaking for at least 2-3 hours.

Honey cake without eggs

If there are no eggs, then making a honey cake is even easier. The finished cake will turn out to be especially tasty due to the presence of dried fruits. Prepare for the test:

• 2/3 st. Sahara;
• 2.5-3.5 Art. flour;
• 2 tbsp honey;
• 1.5 tsp quenched soda;
• 100 g of good creamy margarine;
• 2 tbsp sour cream.

For the cream:

• ½ tbsp. fine sugar;
• 0.6 l thick sour cream;
• 100 g of prunes or dried apricots.

Preparation:

1. Make a water bath on the stove. Place the oil in the top saucepan.
2. As soon as it melts, add honey and sugar, stir quickly.
3. Pour in sour cream and add 1 tbsp. flour, stir. Quench the soda with vinegar directly above the container, stir and remove from the bath.
4. Leave the dough to cool for about five minutes. Then knead it, adding a little flour, as long as it takes.
5. Divide the dough into 6 approximately equal portions. Wrap each in foil and put in the freezer for 15–20 minutes.
6. Take out the pieces one at a time, roll them into the desired shape on a sheet of parchment and, pricked with a fork, bake for 3–6 minutes in an oven heated to 180–200 ° С. Please note: the cakes are without eggs, and therefore very soft and fragile. Let them cool completely on the parchment.
7. Put the sour cream for the cream in a gauze bag and hang it on the edge of the pan so that the excess liquid is glass for a couple of hours. Then whisk with sugar until thick.
8. Pour prunes and dried apricots with boiling water for ten minutes, then dry and cut into thin strips.
9. Smear each crust with cream, spread the dried fruit on top with a thin layer and so on, until you add 5 cakes. Remember to grease the top and sides well.
10. Chop the sixth cake and sprinkle all surfaces of the honey cake well with crumbs. Let it soak for at least 6 hours, preferably more.

Honey cake without honey

Can you make a honey cake without honey at your disposal? Sure. It can be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses, take:

• 175 g sugar;
• 125 g water;
• on the tip of a knife, soda and citric acid.

Preparation:

1. Remember, you need to use your homemade molasses right away. Everything should be done very quickly and without errors, otherwise the product will not work.
2. So, bring the water to a boil in a miniature saucepan. Pour in sugar, and most importantly, do not stir it with a spoon! Rotate the container to stir.
3. After the crystals are completely dissolved, simmer the syrup for another 5-10 minutes, until a drop of it, dropped into ice water, remains soft. Check at least once a minute. It is very important not to miss the moment and not to digest the mass before the ball hardens.
4. As soon as the syrup reaches the desired consistency, very quickly add the baking soda and lemon and stir vigorously. If foam has formed, then everything is done correctly. After the complete cessation of the reaction (foaming should come to naught), remove the container from the heat. The finished molasses looks very much like regular liquid honey.

For the test:

• 3 tbsp molasses;
• 100 g butter;
• 200 g sugar;
• 3 eggs;
• 1.5 tsp baking powder;
• 350 g flour.

For the cream:

• 900 g of fatty (at least 25%) sour cream;
• 4 tablespoons Sahara;
• juice of half a lemon.

Preparation:

1. In a water, or better steam (when there is an air gap between the upper container and the boiling water), melt the butter.
2. Beat in the eggs one at a time, stirring constantly. Then 3 tbsp. finished molasses.
3. Mix the flour with baking powder in advance and add only half of the serving. Mix thoroughly, remove from the bath.
4. Add the remaining flour to make the dough look like stretching soft chewing gum, but keep its shape.
5. Divide the dough into 8 pieces, roll each into a layer (3-4 mm thick) and bake for 2-4 minutes at 200 ° C.
6. While the cakes are still hot (they will turn out to be relatively pale, since molasses is used, not honey), trim with a knife to the correct shape, pound the trimmings.
7. Beat the sour cream with sugar, starting the process at a slow speed and gradually increasing it. Squeeze out the lemon juice at the end. Punch again for a couple of minutes.
8. Assemble the cake, evenly smearing the cakes, top and sides with cream, sprinkle with crumbs. Let sit for several hours before serving.

Liquid honey cake - detailed recipe

The dough for making this honey cake is liquid and needs to be spread to form the cakes. But the finished cake comes out especially tender, literally melting in your mouth.

For batter:

• 150 g of honey;
• 100 g sugar:
• 100 g butter;
• 3 eggs;
• 350 g flour;
• 1.5 tsp soda.

For light cream:

• 750 g (20%) sour cream;
• slightly more than 1 tbsp. (270 g) sugar;
• 300 ml (at least 30%) cream;
• a little vanilla.

Preparation:

1. Punch the eggs actively until fluffy. Add soft butter, honey and fine crystalline sugar.
2. Boil for a couple of minutes in a water bath. Add baking soda and stir - the mass becomes whitish.
3. Add flour in portions, stirring after each addition, until a sticky and viscous dough is obtained.
4. Cover the form with parchment paper. Place about 1/5 of the dough in the center and spread with a spoon, spatula or wet hand.
5. Bake in an oven (200 ° C) for about 7-8 minutes until brown. In this case, the biscuit should remain soft. Trim to the desired shape while still warm. Do the same with the rest of the test. To prevent the cakes from deforming when cooling, press them down with a press (board and a bag of cereals).
6. Pour cold cream with a mixer until thick. Add the rest of the ingredients and beat until the sugar crystals dissolve.
7. Assemble the cake, brush over the sides and top. Decorate with crushed crumbs. Store in a cool place to soak for 2-12 hours.

How to make honey cake - honey cake dough

As you can see from the proposed recipes, any dough that contains honey is great for making a honey cake. But even this ingredient can be replaced with molasses or maple syrup. If you wish, you can cook a honey cake with or without eggs, with butter, margarine, or without this product at all.

You can bake the cakes themselves in the oven or directly in the pan. These can be rather dryish thin cakes, which, thanks to the cream, become very tender and juicy. Or a thick biscuit cooked in an oven or multicooker, which is enough to cut into the required number of layers.

Honey cake at home - honey cake cream

Any cream that you can prepare today is suitable for the layer of honey cakes. For example, it is enough to whip sour cream or cream well with sugar or powder. Mix condensed milk with soft butter, boil a regular custard and add butter or condensed milk if desired.

Sponge cakes can be smeared with jam, jam, jam or honey, soaked in original syrup. Chopped nuts, pieces of candied fruits, fresh, canned or dry fruits are added to the cream, if desired. The main condition is that it must be liquid enough to soak honey cakes.

How to decorate a honey cake

There is no single answer to the question of decorating a honey cake. Of course, in the classic version, it is customary to sprinkle the top and sides of the cake with crumbs made from scraps. But crushed nuts can be used instead.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figurines made from roasted and grated peanuts or drawings made using stencils. To add originality to the cake, you can beautifully lay out berries, fruit slices, make a lattice with cream, or simply pour it over with chocolate icing.

In fact, decorating a honey cake is limited only by the hostess's fantasies and her culinary abilities. But it's never too late to learn something new, experiment with the available ingredients and come up with your own unique decor.

Hello, friends! This is the very cake that will appeal to all your loved ones, relatives and friends! The Medovik cake gained popularity and gained many fans a long time ago. And all because honey cake can be easily prepared at home, and it will turn out to be no less tasty than that of professional pastry chefs. The honey cake recipe appeared about 200 years ago, when the chef of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not survived in history, but the Russian honey cake has become a classic in the art of confectionery. Now there are many recipes for delicious honeymen, but the famous cake was originally honey cakes with sour cream. How is honey cake prepared now? We will tell and show you how to make a simple and delicious honey cake recipe at home!

Honey is not only tasty, but also a very useful product, it contains all the trace elements and minerals that are so good for the blood.

It even resembles human blood plasma in composition. This beekeeping product is so useful that only an allergy to honey and its high calorie content can be attributed to negative qualities. For this reason, eating a medic without a control is a direct road to the gym, where you will lose honey pounds. Of course, when it gets into the dough, honey loses its healing properties, but you can eat a honey cake and take a bite with a spoon, or eat a medic from a bowl.

What are the properties of honey that have a very good effect on any organism:

• Cough is treated with honey by dissolving a teaspoon in a glass of boiled milk;
• Also, a physician is indicated for diseases of the heart, blood vessels;
• Some believe that giving a drunk person a spoonful of honey every half hour can cure him of alcoholism;
• Honey gives strength, as it is completely absorbed by the body and absorbed into the blood;
• Increases the level of hemoglobin in the blood;
• Reduces the possibility of sclerosis;
• Treats anemia.

This is not a complete list of useful properties of a medic, but you need to eat only natural honey, it is very good if you can buy it directly at the apiary. What is sold in stores can do more harm than help, since honey in beautiful jars is heat-treated and various preservatives are added for long-term storage.

Classic honey cake recipe

Recipe number 1

Ingredients:

• 10 eggs
• 400 g sugar
• 4 tsp soda,
• 100 g of honey
• 1.2 kg flour
• 800 ml of milk
• 300 g butter
• vanillin,
• salt to taste.

Cooking method:

Mix butter, honey, salt and 200 g of sugar, put in a water bath. After 5 minutes add 4 beaten eggs, cook for 5 minutes. Then add baking soda. Remove from heat, add flour, knead the dough, divide into 9 parts, roll out the cakes, bake at 200 ° C. Beat eggs, add sugar, vanillin, flour, milk, cook until thick, then cool. Beat. Grease the cakes with cream. Chop the cuts from the cakes, sprinkle them on the cake.

Recipe number 2

For the test:

• 2 tbsp. l. honey
• 50 g butter
• 80 g sugar
• 2 eggs
• 2 tsp soda
• 3 cups flour

For the cream:

• 150 g butter
• 100 g icing sugar
• 200 g sour cream

Cooking method:

1. Melt sugar and butter in a water bath. When the sugar dissolves, add slightly beaten eggs, soda, then quickly mix the mass. A foamy mass should form, the volume of which will triple.
2. Stir constantly, gradually add flour. Knead the dough, which should be liquid. Remove the bowl from the water bath and allow the dough to cool.
3. Divide the cooled dough into 7 equal parts. Use flour to sprinkle on the table if the dough is too sticky. Preheat the oven to 180 ° C. Roll out each piece of dough into a round layer. Line a baking sheet with baking paper, grease a little. Put a layer or two on it and bake for 3 minutes. Bake the last, seventh cake layer until brown, crumble it to sprinkle on the cake.
4. Cream: whisk butter with powdered sugar softened at room temperature, then add sour cream. At the same time, do not stop beating.
5. Lay the cakes one on top of the other, lubricating with cream. Coat the top and sides of the cake with cream, sprinkle with crumb crumbs.

A simple honey cake dough recipe

To make the dough, you will need some liquid honey, flower or lime, eggs, sugar, butter (you shouldn't replace it with margarine), flour and baking powder.

First, honey, sugar, butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, beating the mixture well with a mixer, rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture has been removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, the German honey cake is prepared using yeast; there are also lean recipes without eggs and oil.

Honey cake recipes at home

Cake "Honey Express"

Ingredients:

• 800 g of honey
• 4 eggs,
• 400 ml sour cream,
• 2 tsp soda,
• 1.2 kg flour
• 1.5 liters of milk,
• 100 g semolina
• 2 cans of condensed milk,
• zest of 2 lemons,
• 200 g butter.

Cooking method:

Mix honey, eggs, sour cream, soda and flour, knead the dough. Divide into three parts, roll out, bake cakes. Boil semolina porridge, cool, add condensed milk, butter, chopped zest, beat. Grease the cakes with cream and leave to soak overnight.

Hutsul honey cake

Ingredients:

• 4 tbsp. l. honey,
• 300 g sugar
• 250 g butter
• 4 eggs,
• 1.5 tsp soda,
• 600 g flour.

For the cream:

• 300 g sugar
• 300 ml sour cream.

Cooking method:

Combine eggs, sugar, honey and butter, stir. Put the mass in a water bath, add soda and some flour. After the mass has thickened, lay out the dough, add the remaining flour. Bake the cakes. Beat sugar with sour cream. Spread cream on each crust of dough. Refrigerate for 4-5 hours.

Chocolate honey cake

If you want to bake a chocolate honey cake, you can find out the recipe for one from the recommendations below. The honey base, complemented by cocoa, reveals the taste of the dessert in a new way and makes it more interesting and sophisticated.

Ingredients:

• eggs - 3 pcs.;
• oil - 100 g;
• sugar - 150 g;
• honey - 80 g;
• soda - 20 g;
• flour - 400 g;
• cocoa - 100 g;
• sour cream - 700 g;
• cream - 200 g;
• powder - 200 g;
• lemon juice - 40 ml.

Cooking method:

The first 5 components from the list are combined, heated to a boil, after which the sifted components are mixed in. Allow the dough to cool, distance, divide into portions, form thin cakes from them and brown them. Whisk the sweetened sour cream and cream separately until peaks and combine everything together. The chocolate layers are coated.

Lean honey cake

For the test:

• 200 ml of strong tea,
• 1 glass of honey
• 1 cup of sugar,
• 7 tbsp. l. vegetable oil,
• 1 tsp soda,
• 1 tbsp. l. vinegar
• 4 tbsp. l. raisins, flour

For glaze:

• 1 cup cocoa powder
• 1 tbsp. l. honey,
• 1 tbsp. l. Sahara,
• 1 tbsp. l. water

Cooking method:

Combine strong tea, honey, sugar, vegetable oil, quenched soda, raisins, add flour, knead the dough until the consistency of thick sour cream. Divide into 2-3 parts, roll out the cakes. Bake at 150 ° C. You can add cocoa powder to one of the cakes. Grease the finished cakes with jam and combine (medium - cakes with cocoa). Grease the top with glaze. Decorate with nuts.

Glaze. Mix all the ingredients for the glaze, bring to a boil, then cool slightly.

Peanut honey cake

Prep time: 25 min Cooking time: 35 min Servings: 4

• 8 eggs
• 300 g flour
• 350 g sugar
• 100 g honey
• 100 g peeled peanuts
• 150 g sour cream
• 50 g butter
• 50 g canned cherries
• 10 g margarine
• 5 g baking soda

Cooking method:

1. Break the eggs, carefully separate the whites from the yolks. Beat the whites with 150 g of sugar, grind the yolks with 50 g of sugar. Add flour to the whipped egg whites, mix thoroughly. Put soda, yolks, 20 g of honey, 20 g of butter, beat.
2. Put the dough in a mold greased with margarine, bake in an oven preheated to 220-230 ° C for 25-35 minutes. Cool the biscuit, cut lengthwise into 2 parts.
3. Beat the sour cream with the remaining sugar and butter using a mixer.
4. Fry the peanuts in a pan without oil, chop, mix with the remaining honey.
5. Grease biscuit cakes with most of the sour cream, combine. Grease the top of the cake with the remaining cream, cover with a honey-nut mixture.
6. Leave the cake for 20-30 minutes in a cool place, decorate with cherries, cut into portions.

Honey cake with sour cream

Ingredients:

• Flour - 3 cups
• sugar - 1 glass
• chicken eggs - 2 pcs.
• honey - 2 tbsp. l
• butter - 50 gr
• soda - 2 tsp.
• Fat sour cream - 150 gr
• sugar - 1 glass.

Cooking method:

After having prepared all the necessary products, drive eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. We put the whole mass in a water bath and, stirring constantly, bring to a boil.

Then remove from heat, add three glasses of sifted flour and mix everything thoroughly.

We spread the whole mass on a floured work surface, knead the elastic dough with our hands and divide it into nine equal parts. After that, carefully using a rolling pin, roll out each piece, put it on a baking sheet sprinkled with flour and set to bake in an oven preheated to 200 degrees for 3-5 minutes. Next, on baked cakes, lay out a plate of a suitable size upside down and cut off the excess edges with a knife.

For the cream, mix sour cream with sugar in a cup and beat well with a mixer until smooth. And we begin to collect the cake, where we thoroughly coat each cake with prepared cream, then lay it on top of each other. After the topmost crust is laid out, it is necessary to carefully coat the cake with the remaining fondant on all sides.

Now grind the crumbs from the cakes with a blender, then sprinkle them on top and sides on our cake.

Cooking Honey cake in a slow cooker

Products

• Flour: 3 cups.
• Sugar: ½ cup.
• Butter: 3 tbsp l.
• Refined vegetable oil: 1 tbsp. l.
• Egg: 5 pcs.
• Honey: 6 tbsp. l. liquid or 3 thick, with a slide.
• Sour cream: 1 ½ cups.
• Fat cream: 1 glass.
• Baking powder: 1 tbsp. l.
• Breadcrumbs.
• Grated nuts: 1 cup.

How to cook

Beat eggs with sugar. Mix melted honey and butter. Combine the beaten eggs with the butter and honey mixture. Stir well again. Combine flour and baking powder. Knead the dough, adding flour and baking powder to the mixture. Grease the bottom, sides of the multicooker bowl with vegetable oil, sprinkle with breading. Preheat the multicooker in the HEAT mode for 5 minutes. Pour the prepared dough into the multicooker bowl. Cook the honey cake in the BAKING mode for 70 minutes. Prepare the cream: beat the sour cream, cream and sugar. Cut the honey cake into cakes, make cream layers, coat the cake on the sides and top with cream, generously sprinkle with grated nuts. Let the honey cake soak in the cream.

The honey cake allows you to experiment both with dough (you can add spices, lemon or lime zest, infusion of tea, coffee), and with cream, which can be tinted with cocoa or syrups. For a little honey cake, cut the ingredients in half. Honey lovers can be baked like muffins or muffins - in separate tins.

Honey cake with prunes

• 250 g wheat flour
• 100 g sugar
• 20 g butter
• 2-3 eggs,
• 2 ½ tablespoons honey
• ½ teaspoon baking powder.

For the cream:

• 500 g sour cream
• 100 g sugar
• 60 g prunes (pitted).

Cooking method:

Mix honey with baking powder, put in a water bath, cook, stirring constantly, until the honey is completely dissolved. Beat eggs with sugar, add honey mixture to them. Sift flour, add to eggs and honey. Knead the dough. Grease the multicooker bowl with butter, pour in the dough, set the Baking mode and cook for 2 ½ hours. After the beep, leave the biscuit in the Heating mode for 10 minutes. Remove the finished biscuit from the multicooker using a steaming container. Cut the cooled biscuit into 3 cakes. Soak prunes in warm water for 20 minutes. For the cream, beat the sour cream with sugar. Grease each cake with cream, put prunes on it. Put the finished cake in the refrigerator for 6-8 hours.

Honey cake is the easiest recipe for a delicious cake

To prepare the dough for the future honey cake, you will need the following products:

• butter - 100 gr.;
• sugar - 210 gr.;
• medium-sized egg - two pieces;
• honey - 3 large spoons;
• soda - 1 or 2 tsp. spoons;
• flour - 4 stack. + two tablespoons.

For the cream, you need to take 1 jar of condensed milk and three hundred grams of plums. oils.

It's time to start baking.

1. At the first step, carefully combine the products, only take no more than two tablespoons of flour in the initial stage. It is better to take a saucepan with a thick bottom to avoid burning.
2. Grind everything, put on a slow fire, stirring continuously. The volume should increase by one hundred percent. Now it's time to remove from the heat, add the remaining flour.
3. Roll out the dough thinly to make eight cakes. Bake one flat cake in a preheated oven on an oiled baking sheet. Baking time is about five minutes.
4. While the cake is baking, the remaining dough must be protected from drying out by covering it with a wet towel.
5. The cream is prepared simply: melt the entire amount of butter, add condensed milk, mix everything. Now let it cool down.
6. Each cake must be thickly greased with the resulting cream, laying the cakes on top of each other. Grease the last upper one, sprinkle with crumbs.

How to get a crumb? You can carefully trim the cakes (trim them from the very beginning of our pyramid) or leave a whole cake, then chop it into small pieces with your hands. The honey cake is cooked. You can put the tea to boil.

In fact, not only the recipe for making cakes is different for each housewife, but also her favorite cream, fondant with icing. The hostess can compare different recipes, choose for herself - which one will become exotic for her, and which one will become classic.

The honey cake is incredibly tasty, whatever the recipe for its preparation, because it is prepared at home from natural products.

As you can see, making a honey cake at home is not so difficult, such a culinary masterpiece will surely bring your loved ones together over a cup of tea. Bon appetit to you and your guests!

The Medovik cake gained popularity and gained many fans a long time ago. And all because this classic honey cake can be easily prepared at home, and it will turn out to be no less tasty than that of professional pastry chefs.

The recipe for a honey cake - or honey cake - is uncomplicated. The whole secret of its deliciousness is hidden in the correct baking of the cakes. The main ingredient in any recipe is honey. Best of all, if you use liquid, then the dough will turn out to be the desired consistency. Thick or sugared honey must first be melted using a water bath. Then it will not lose its beneficial properties.

As for impregnating creams. You will find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed in the end result, I advise you to take sour cream with a high percentage of fat. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic custard recipe

The history of custard-impregnated honey cake dates back to tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was overbought and the honey cake was baked all over Europe. Foreign confectioners made adjustments to the recipe, but it is the recipe for honey cake with custard that is rightfully considered a classic.

Ingredients:

• flour - 2.5 cups;
• eggs - 2 pieces;
• granulated sugar - 1 glass;
• butter - 80 gr;
• liquid honey - 3 tbsp;
• soda - tsp

For the cream:

• eggs - 3 pieces;
• granulated sugar - 1 glass;
• milk - 3 glasses;
• butter - 20 gr;
• vanillin - a pinch.

Preparation:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not grab and turn into scrambled eggs.

Pour in a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter in the mixture and stir everything again. After the butter has melted, add baking soda - two level teaspoons. Bubbles will appear on the surface of the dough literally right away - it’s soda working.

Wait until the dough is completely frothed and add half a glass of flour to it. Stir with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. It is more convenient to use a spoon at this stage. Then the dough will not burn.

Do not forget that the saucepan is constantly heating up!

While it cools down, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir to dissolve, bring milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

We return to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be removed from the heat immediately. Then put butter (20 grams) and a little vanillin in the creamy mass.

Let it cool down, but for now let's do the dough. It has already cooled down well, it has become dense enough and convenient for further work. Add some flour.

Be careful and do not overdo it: the dough should remain soft and airy.

We roll it up in the form of a pole.

Now we cut into 5 parts, from which we will roll out the cakes. Draw a large circle on baking paper - in my case, the diameter is 25 cm, I used a glass pan lid - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise slightly and completely bake. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them on top of each other. Place the shape you used to draw the circle on top and use a knife to cut off the protruding edges. They should be relatively flat and the dough trims can be used to decorate the cake.

We coat each cake with cooled cream, laying them out in a pile - one on top of the other. Then coat the cake on top and sides.

Chop the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake in the refrigerator for 6 hours to fully soak. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake to your liking. In my case, I also used coconut flakes. That's it, our classic honey custard cake is ready!

Classic honey cake with sour cream: a step-by-step recipe with a photo

Honey cake is a holiday baking! Especially if the cake was baked by you yourself, and not bought in the nearest pastry department. The dessert will appeal to the little ones - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

• flour -400 gr;
• eggs - 2 pieces;
• granulated sugar - 220 gr;
• butter - 100 gr;
• liquid honey - 2 tbsp;
• soda - tsp

Sour cream:

• 250 gr soft butter
• 200 gr icing sugar
• 300 gr sour cream

Ice cream:

• 400 ml milk
• 180 g sugar
• 1 large egg
• 200 ml whipping cream
• 100 gr butter
• 3 tbsp with a slide of corn starch

Preparation:

Beat the eggs into a saucepan with high sides, put a pinch of salt on them and add granulated sugar. Stir the ingredients until smooth with a mixer. The mixture should turn white and thick enough.

Add butter and honey to the egg-sugar mixture.

We put the saucepan on minimum heat and, with constant stirring, bring the mixture to a boil.

But it shouldn't boil! Otherwise, the eggs may curdle.

Remove the stewpan from heat and add baking soda. We begin to actively mix the composition. You will see it begin to bubble and expand. It is soda that gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it will be difficult to interfere with it, the dough can be laid out on the work surface and continue kneading.

Using more flour than in the recipe is highly undesirable. Warm dough always seems sticky, but after it has stood in the refrigerator and cooled down, it will acquire the desired consistency. It will become more dense.

Spread the remaining flour over the work surface and put all the dough on it.

We continue kneading. You should have a fairly soft dough. There is no need to clog it with flour, since it will acquire the consistency we need after lying in the refrigerator. The dough will gain the required density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the number of layers selected. Be sure to sprinkle the plate on which you will put the koloboks with flour. To prevent the dough from sticking.

We roll up the pieces in the form of koloboks, put on a plate and cover with cling film. Put it in the refrigerator for the next hour. During this time, the dough will cool down and it will be very convenient to work with it.

We spray the working surface with flour and roll the balls into thin cakes, having previously spread baking paper. Then, using a ring, cut out even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the leftover dough - let them bake too. Before putting the tests in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out to be thin.

Bake the cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this dough is good because baked and wrapped cakes can be stored in a cool dry place for about 2 weeks. And use during this period as needed.

Sour cream for homemade honey cake impregnation

Now we will prepare the cream. I offer you two options. First sour cream. It will require a pack of butter and a glass of powdered sugar. For the cream to work, the oil must be very soft. I recommend getting it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down to homogeneity and we get this - quite thick - sour cream.

Cream-filling or "Diplomat"

Combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour milk into a saucepan and bring to a boil. Then pour it in a thin stream into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to thickening. Put butter in a hot base and stir until it dissolves. Then we pour it into a glass or any other container and cover it with cling film to the touch. We put in the refrigerator until it cools completely.

When the cream has cooled down, we begin to whip the cream. To make them whisk well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both whipped cream and chilled custard base and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, it has a pronounced creamy taste.

Distribute the selected cream evenly over the cakes. Don't forget to leave a little to brush over the sides.

Now you can start assembling the cakes. Put the first one on a serving dish and coat the top. We put the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part as well.

The remnants of the baked dough should be crumbled into crumbs, but not too finely. Then sprinkle it on the cake from all sides.

All is ready. Cut the cake into portions and invite your household to tea.

Delicious honey cake "Ladies Caprice" in chocolate glaze

If you want something sweet, then you can pamper yourself with another version of a delicious honey cake with the beautiful name "Ladies Caprice". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The baked goods are tender, not cloying or greasy. And if you love chocolate, then you will definitely love the cake.

Ingredients (for dough):

• eggs - 2 pieces;
• honey - 2 tablespoons;
• butter - 2 tablespoons;
• cocoa powder - 3 tablespoons;
• granulated sugar - a glass;
• soda - 1 tsp quenched with vinegar;
• flour - 400 ... 450 grams.

Ingredients (for cream):

• milk - 500 ml;
• granulated sugar - a glass;
• eggs - 2 pieces;
• flour - 2 tablespoons;
• vanilla sugar - sachet.

Ingredients (for glaze):

• dark chocolate - 50 grams;
• butter - 10 grams.

Preparation:

Combine egg, honey, softened butter and granulated sugar in one bowl. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heating, add quenched soda and cocoa. Stir the mixture and gradually add flour into it, kneading soft elastic dough.

It will turn out to be a little sticky because it includes sugar and honey. To make it easier to work with it, grease your hands with sunflower oil.

Divide the dough into 10 pieces - these will be the cakes. This is the optimal number for this amount of ingredients. The cakes will be of ideal thickness.

Tear off a sheet of baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it using a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, prick the dough so that it does not rise too much when baking. And we cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment both hot and cold. They easily come off the surface of the parchment.

Now we are preparing the cream. Put sugar in a saucepan, drive in eggs and grind the ingredients white. Then put the flour and mix everything well. Fill with cold milk, stir again and put on the stove. With medium heat, bring to a boil, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is coated with cream and sprinkled with pieces of walnuts on top.

Use hot cream to help the cake soak quickly. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer with chocolate icing. To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

After the cake has cooled, refrigerate it to freeze the chocolate.

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Believe me a word - or better, bake and try - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

• flour - 260 grams;
• sugar - 100 grams;
• egg - 1 pc.;
• butter - 50 grams;
• honey - 50 grams;
• soda - 1 tsp;
• vanilla sugar - 1 tsp

• oil - 250 grams;
• boiled condensed milk - 400 grams;
• lemon zest.

Preparation:

Mash one egg with granulated sugar until light in color. If no mixer is available, a whisk can be used.

Melt 50 grams of butter in a deep saucepan on minimal heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will start to bubble immediately.

After you add the baking soda, the mixture will almost double. Continue heating the mixture with constant stirring. It should have a nice caramel color. After that, remove the saucepan from the heat and cool the mixture by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then we spread it on the work surface and bring it to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under plastic wrap, so as not to wind, for 1 hour in a warm place.

Then roll it into a piece of wood and divide it into five to six pieces. Roll each into a thin, but not too much layer and cut out the circles using a large plate or glass lid from the pan.

It is very convenient to roll and bake the cakes directly on the baking paper. They are well removed from it both hot and already cooled.

For the cream, beat the melted butter with a mixer until well thick. Put boiled condensed milk and zest (yellow part) from one lemon into it.

Mix the components with a mixer until smooth. That's it, the cream is ready. Now we coat each cake, laying them on top of each other.

Sprinkle the sides and top with chopped walnuts and place the dessert in the refrigerator to soak overnight. Here's a miracle you get.

I hope you find my selection of homemade honey pickers useful. And one of the recipes will become your favorite.

Enjoy your tea!

Tweet

Tell VK