Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with the New Year. Those who have never tried to bake this cake are sure that it is very difficult. In fact, making “Honey cake” is as easy as shelling pears! In this article we will introduce you to different recipes and share options for creams.
Delicacy for the Empress
Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.
Many years have passed, time has changed, and with it the recipe. The “Medovik” cake is a simple one, made from honey cakes and sour cream based cream, and still remains the most favorite dessert.
Classics of the genre
So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.
Ingredients
- Eggs – 3 pieces.
- Wheat flour premium– 3 glasses.
- Honey - 3 heaped tablespoons.
- Soda – 1 tablespoon.
- Sugar - 1 glass.
- Sour cream with a fat content of at least 20% - 800 grams.
- Sugar – 1 glass.
Preparation
First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires golden color. The consistency of the mixture should be foamy.
Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.
Let's take it springform the desired size, lubricate the bottom and sides vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.
Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.
While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!
Honey cake with condensed milk and butter cream
If you are familiar basic recipe honey cake, you can try your hand at more complex version execution. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.
Ingredients:
- Premium wheat flour – 500 grams.
- Margarine – 100 grams.
- Eggs – 2 pieces.
- Honey – 2 full tablespoons.
- Soda – 1 teaspoon.
- Sugar – 150 grams.
- Salt is on the tip of the knife.
- Butter with a fat content of at least 72% - 250 grams.
- Boiled condensed milk – 1 can.
As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!
Preparation:
We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.
Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.
When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.
Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.
After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.
Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, you can put it back on the water bath, where it will heat up and become pliable again.
Bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.
When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.
Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We remove the result culinary product overnight in the refrigerator, where it will soak and reach the desired state.
Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears – the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!
Honey cake in a slow cooker
If you have a multicooker in your house, baking Honey cake in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.
Ingredients:
- Wheat flour - 3 cups.
- Eggs – 5 pieces.
- Soda - a little more than half a teaspoon.
- Sugar – 1.5 cups.
- Honey – 5 tablespoons.
- Sour cream – 500 gr
- Sugar - 3 tbsp.
Preparation:
First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.
Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a pre-greased vegetable or olive oil multicooker bowl. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).
To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!
Creamy heaven
And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Honey cake - simple and delicious dessert, but they will surprise few people. How can you diversify it? Of course, creams! Try soaking your “Medovik” with chocolate custard, you will definitely like it!
Chocolate fairy tale
To prepare chocolate cream, have to take:
- Eggs – 3 pieces.
- Sugar – 150 grams.
- Flour – 3 tablespoons.
- Milk – 400 grams.
- Starch – 1 heaped tablespoon.
- Vanilla - on the tip of the knife.
- Butter – 150 grams.
Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat butter and add it in small portions custard mass. Beat without stopping until smooth. Ready cream should resemble 25% sour cream in thickness.
Some general advice for preparing the Honey 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 the eggs are correspondingly smaller, then take 4 pcs.
Secondly, the taste of the cakes is very dependent on the honey: the darker the honey, the more intense the honey taste of the cake. But be careful - dark honey can give slight bitterness. You can take liquid or thick honey (I use the latter option).
Let's start preparing our Honey Cake ( classic recipe).
In a bowl, lightly whisk the eggs.
In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.
I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.
I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully 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 with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).
I roll out a thin layer from each bun, prick it with a fork and put it in the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on the 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’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.
Now you can start preparing the cream.
The classic Honey cake has sour cream, but I suggest making two at once delicious cream: 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 juicier the cake will be.
For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This 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 won't work.
Beat the remaining softened butter with condensed milk into a homogeneous cream.
There are many recipes for honey cake, but the most popular are still classic version- with sour cream. All technologies for making cakes are in most cases similar in both the method and the set of ingredients, but each recipe has its own nuances.
Today we will look in detail at how to prepare a classic honey cake with sour cream. We will decorate the top of our baked goods in the form of a honeycomb, and we will make cute “bees” from almonds. This simple decoration is sure to interest children and amuse adults!
Ingredients: 
- honey - 2 tbsp. spoons;
- eggs - 2 pcs.;
- baking soda - 1.5 teaspoons;
- sugar - 200 g;
- butter - 35 g;
- flour - 300 g (+ approximately 100-150 g for kneading).
For cream:
- sour cream 20% - 400 g;
- cream from 33% - 150 g;
- sugar - 150 g;
- vanilla sugar - 10 g.
For decoration (optional):
- almonds - 5-6 pcs.;
- almond petals - 10-12 pcs.;
- gelatin - 5 g;
- cocoa powder - 1-2 teaspoons;
- chocolate syrup or melted chocolate.
Honey cake classic recipe with photos step by step at home
- We will prepare the dough for the honey cake according to the classic recipe - in a “water bath”. Pour some water into a small saucepan and place a suitable heat-resistant bowl on top so that its bottom is in contact with the liquid level. Bring the water to a boil over low heat, and then melt the stick of butter.
- Next, add all the sugar, honey and soda at once, beat in two large raw eggs. Stirring constantly, keep the mixture in a “water bath” for 5 minutes.
- Next, gradually add 300 g of flour, without ceasing to intensively knead the mass. We achieve a homogeneous consistency without lumps. After 3 minutes, remove the flour mixture from the stove.
- Once cooled completely, place the contents of the bowl on a floured work surface. Mix by hand plastic dough for honey cakes. Add flour until the mixture stops sticking to your palms.
- Divide the finished dough into 4-5 equal parts. Place one of them on parchment and roll it out into thin flatbread. During baking, the cake will grow noticeably, so the thickness of the workpiece should not exceed 3 mm. Take a regular plate or any other template round shape and use a knife blade to outline the outline. We separate the dough scraps from the crust and place them side by side - we will also bake them and use them for decoration in the future.
- We transfer the parchment with the first cake onto a baking sheet and place it in an oven preheated to 180 degrees. Bake for 7-10 minutes (until noticeably browned). Meanwhile, on another sheet of parchment, roll out the next piece, etc.
- We turn the baked dough scraps into minimal crumbs using a blender or a regular masher.
- While the cakes are cooling, prepare the cream. Beat the chilled cream with sugar (regular and vanilla) until thick. We start working with the mixer at the lowest speed, gradually increasing the speed.
- Add sour cream to the thickened cream and beat the mixture again until the ingredients combine. If desired, sour cream can be made without the use of cream, but it gives the finished honey cake an additional delicate taste.
- Place the first layer of cake on a large plate. Apply a creamy sour cream layer to the base of the cake. We don’t skimp on the cream - we spread it thick enough to honey cakes thoroughly soaked!
- Next, lay out the second cake layer and coat it again. This way we form the entire cake.
How to decorate a honey cake with sour cream
- We offer to issue honey cake in the form of a honeycomb with bees. To do this, add sifted cocoa powder to the remaining portion of the cream. Beat with a mixer until uniformly colored in a light chocolate shade.
- Soak gelatin in 4 tbsp. tablespoons of cold boiled water and leave to swell.
- Expand the swollen gelatin mass by placing the container in a “water bath” or in a microwave oven. We don't boil! As soon as the gelatin has dissolved, cool slightly and, stirring, introduce it into the cream in a thin stream. Immediately coat the top and sides of the baked goods.
- We take the film with bubbles (which is usually used to wrap equipment and fragile objects) and press it to the surface of the cake, pressing the bubbles into the cream. Sprinkle the sides of the baked goods with crumbs from the scraps.
- We put the honey cake with sour cream on the refrigerator shelf. Leave it like this overnight for soaking. In the morning, carefully remove the film.
- We make “bees” from almonds. To do this, we clean the nuts - pour boiling water over them and leave for 5-10 minutes. After the specified time, remove the already softened skin. Dip the tip of a toothpick into chocolate syrup or melted chocolate. We draw stripes and “eyes” on the nuts. We place “bees” in random order on the surface of the cake. To imitate wings, we place almond petals on the sides of the nuts.
- After decorating, cut the classic honey cake with sour cream into portions and serve with tea/coffee.
Enjoy your tea!
Today on our menu is the honey cake adored by many, a classic recipe with photos, step by step, with detailed explanations how to bake at home delicious honey cake with sour cream.
Honey cake is nostalgia for my childhood, which took place in a small town with small shops. They, of course, had a basic set of products, but the choice of cakes was very small, and often there was no choice at all. And all the residents of the village constantly baked cakes on holidays, be it New Year or birthday. Honey cake was a very frequent guest on tables. My mother baked it regularly. As I remember now: the aroma throughout the house, huge baking sheets with golden cakes, and my brother and I running into the kitchen to pinch off a piece of the cake. Then it seemed to me that there was nothing difficult about baking a cake. Nowadays, for me, making a cake is a small feat, considering the choice there is in today's stores. But still, not a single store-bought cake will convey the taste of Honey cake, the same one from childhood. That's why sometimes I throw a party for myself and my family, and spoil everyone with homemade Honey Cake.
For honey cakes:
- Flour - 550 grams
- Sugar - 1 cup.
- Eggs - 3 pcs.
- Butter - 50 gr.
- Honey - 4 tbsp. with a slide (150 gr.)
- Soda -1 tsp.
- Parchment for baking cakes on a baking sheet
- For sour cream:
- Sour cream 20% - 400 gr.
- Sugar - 1 cup.
Cooking classic Honey cake with step-by-step photographs:
So, I prepare and measure all the products. I will cook the dough for the honey cake in a water bath, so I will need two pans. One is larger, the other is smaller. You will also need a lid from a small diameter pan to cut out the cake layers.
I put water in a large saucepan to heat for a water bath. Then in a deep bowl, beat the eggs with sugar into a fluffy foam (7 minutes).
The sugar should completely dissolve.
Add honey, butter and soda to beaten eggs. Do not extinguish the soda! I put the pan with the egg-honey mixture in a water bath. You need to make sure that there is enough water in the lower pan so that it barely touches the bottom of the upper pan. This is necessary so that when boiling the water does not splash over the edge.
I turn the heat to medium, the water should boil moderately. Prepare honey dough I'll be there for about 15-20 minutes. You need to constantly stir the mass.
First, the mass will increase in size, approximately 2 times (take this into account when choosing a pan!). After about 10 minutes you will notice how the color begins to change. Brown streaks will begin to appear. The mixture will begin to take on a caramel beige color.
After 20 minutes, remove the pan from the heat and add 1 cup of flour, stirring quickly.
I put it in the bathhouse on medium heat for another couple of minutes, stirring with a spoon, lightly brewing the dough.
Remove the pan from the heat again and gradually add the remaining flour. I knead with a spoon in the pan until the dough becomes completely stiff. Then I put it directly on the table and add the remaining flour. I continue to knead the dough with my hands.
The dough should be soft, pliable, and not too tough. I roll it into a long sausage. I make cuts to divide the dough into 8 equal pieces.
I cut the dough into 8 pieces and roll each into a small ball.
Then I carefully roll each ball into a thin layer. I press the lid on top so that the boundaries of the round cake appear.
After this, I carefully lift the rolled out layer of dough and transfer it to a baking sheet lined with parchment.
I bake the cake at 180 degrees for about 3-4 minutes. The cake bakes very quickly. Small bubbles may appear on top, it’s okay, they will settle later. Ready cake I take it out of the oven and let it cool for literally 1 minute. I carefully remove it from the baking sheet and cut it in the circle that we made with the lid of the pan. The cake is ready. Then I put the second cake in the oven, the third, etc.
Important point! The cakes are only soft while they are hot; when they cool, they become hard. This is normal and how it should be! Therefore, you need to trim the cakes immediately. I put the scraps into a blender bowl and grind them into crumbs. This is the aphid sprinkle on the cake.
I'm starting to assemble the Honey cake. I take a flat dish. I pour a little sour cream in the middle and place the first cake layer.
I generously coat the top with sour cream. I leave it for a while so that the cream is absorbed and lubricate it again. So I gradually stack all the cakes. In general, you don’t have to wait for the cream to be absorbed, but simply coat and place all the cakes. But if you show a little patience, the cakes will be soaked much better and the cake will simply melt in your mouth.
I also top the last cake with cream. I grease the sides of the cake with cream. Then I sprinkle the cake generously with cake crumbs.
I put the finished cake in the refrigerator and leave it for 6-7 hours to soak well. If you start eating the cake right away, it will seem dry. Therefore, I advise you to let it stand!
I'm sure everyone will appreciate your efforts! Enjoy your tea party with such a beautiful and fragrant Honey cake!
Loading...