Recipes for cakes with cherries and honey. Honey cake with cherries, nuts, sour cream and Mr. Pickwick chocolate fudge. Cooking a dish step by step with photos

I liked it so much that, as soon as we finished the experimental version, I’m going to bake a honey cake with cherries again :) Delicate chocolate and honey cakes, soaked in sour cream, go wonderfully with juicy cherries and melt in your mouth...

It is sweet and sour cherries that best harmonize with the sweet layers of honey cake, and chocolate with cherries is a classic successful combination for baking! Tested using the examples of chocolate cake with cream, sponge cake with cherries and “Cherry Hill”!

Be sure to try the chocolate honey cake with cherries while the fresh berry season continues. Since cherries are not used in the dough, but for the filling, frozen ones are not suitable for this recipe. But ripe, fresh cherries straight from the branch are what you need!

Ingredients:
ingredients for honey cake with cocoa and cherries

1 tablespoon honey;
1 glass of sugar (200 g);
65 g butter;
2 eggs;
2 teaspoons of soda without top;
2 tablespoons cocoa powder;
500 g of flour (slightly less than 4 cups, 1 level glass contains 130 g of flour).
Depending on the characteristics of the flour, you may need a little more or less.

For cream:

300-400 g sour cream (20-25%);
4-5 tablespoons of powdered sugar (taking into account the sourness of the cherries);
1-2 cups fresh pitted cherries.
How to bake:
How to make chocolate honey dough for cakes is already described in detail in the recipe for Spartak cake, as well as chocolate honey cake with blackberries - also, by the way, a very tasty and beautiful cake!
how to make dough for chocolate honey cakes with cocoa

For the cherry chocolate cake, do the same: melt honey, sugar and butter, stirring all the time, over a tiny fire in a non-stick saucepan (or in a water bath). When the mixture has melted, pour in the eggs beaten with soda and, continuing to stir, wait until the mixture begins to foam and rise, like boiling milk. Immediately remove from heat and knead soft dough that does not stick to your hands, gradually adding sifted flour and cocoa. While the dough is hot, knead with a spoon, then with your hands. You may need a little more or less flour. The dough should not be too stiff to roll out easily, but it should not stick either. Divide the chocolate dough into 7 parts, place in a bowl sprinkled with flour, cover with a towel.

Meanwhile, preheat the oven to 200C. On a sheet of high-quality parchment, roll out one portion of the dough into a circle about 2 mm thick. This time I came across siliconized parchment - you don’t even need to grease it. If the parchment is ordinary or the dough sticks to it, grease with vegetable oil or sprinkle with flour.

We move the parchment with the cake onto a baking sheet and put it in the oven.

Honey cakes bake very quickly: about 5 minutes. Therefore, while one is in the oven, roll out the second one. We check for readiness with a bamboo skewer - be careful, if the readiness of white cakes can be easily determined by the degree of goldenness, then this will not work with chocolate cakes - on a dark background it is not visible how browned the cake is. When the dough becomes dry, that’s enough, remove the cake layer, set the second one to bake, and immediately, while it’s soft, cut out a circle from the first one, using the pan lid as a template. This must be done quickly, since the honey cakes cool and harden at lightning speed, and will begin to crumble when slicing if you miss the moment. But in the cake they will soften again thanks to the cream.

So we baked a stack of chocolate honey cakes! Now let’s prepare the cherries: wash and pit them.

We’ll also make a cream by whipping thick sour cream with powdered sugar.

Let's collect the cake! Spread the cake with sour cream.

Place the cherry halves. If you put whole cherries, especially if they are large, the cake will turn out uneven and incredibly tall :)

Cover with the next cake layer, and so on for all 7. We also grease the top cake with cream and decorate with cherries.

Spread the remaining cream on the sides of the cake. Crumble the cake scraps and sprinkle the sides and top of the cake with fine crumbs.

At first the cake turns out very tall, and the cakes seem hard, but let it stand for an hour - and the cakes will soften, soaked in sour cream, and the cake will become just the right height for a piece to fit in your mouth :) And it will become amazingly tender!

Cut the chocolate honey cake with cherries into portions and carefully transfer to plates with a spatula.

Brew tea or coffee and invite your family to try this wonderful cake!

We love honey cakes in all types: simple - Rizhik with sour cream; and honey cake with banana, and honey cake with raspberries, and its strawberry version, but this cake... something especially delicious!.. Delicate chocolate and honey cakes soaked in sour cream combine wonderfully with juicy cherries and melt in your mouth...It is sweet and sour cherries that best harmonize with the sweet layers of honey cake, and chocolate with cherries is a classic successful combination for baking!

1 tablespoon honey;

1 glass of sugar (200 g);

65 g butter;

2 eggs;

2 teaspoons of soda without top;

2 tablespoons cocoa powder;

500 g of flour (slightly less than 4 cups, 1 level glass contains 130 g of flour).

Depending on the characteristics of the flour, you may need a little more or less.

For cream:

300-400 g sour cream (20-25%);

4-5 tablespoons of powdered sugar (taking into account the sourness of the cherries);

1-2 cups fresh pitted cherries.

How to make chocolate honey cake batter.

For the cherry chocolate cake: melt honey, sugar and butter, stirring all the time, over a tiny fire in a non-stick saucepan (or in a water bath). When the mixture has melted, pour in the eggs beaten with soda and, continuing to stir, wait until the mixture begins to foam and rise, like boiling milk. Immediately remove from heat and knead soft dough that does not stick to your hands, gradually adding sifted flour and cocoa. While the dough is hot, knead with a spoon, then with your hands. You may need a little more or less flour. The dough should not be too stiff to roll out easily, but it should not stick either. Divide the chocolate dough into 7 parts, place in a bowl sprinkled with flour, cover with a towel.

We move the parchment with the cake onto a baking sheet and put it in the oven.

So we baked a stack of chocolate honey cakes! Now let’s prepare the cherries: wash and pit them.

We’ll also make a cream by whipping thick sour cream with powdered sugar.

Let's collect the cake! Spread the cake with sour cream.

Place the cherry halves. If you add whole cherries, especially if they are large, the cake will turn out uneven and incredibly tall.

Cover with the next cake layer, and so on for all 7. We also grease the top cake with cream and decorate with cherries.

Spread the remaining cream on the sides of the cake. Crumble the cake scraps and sprinkle the sides and top of the cake with fine crumbs.

At first the cake turns out very tall, and the cakes seem hard, but let it sit for an hour - and the cakes will soften, soaked in sour cream, and the cake will become just the right height for a piece to fit in your mouth. And it will become amazingly tender!

Cut the chocolate honey cake with cherries into portions and carefully transfer to plates with a spatula.

Brew tea or coffee and invite your family to try this wonderful cake!

08-03-2015

Cake "Honey" is a classic and unique taste, familiar to everyone since childhood. It is considered the most popular cake in Russia. It is often prepared for children's parties. “Honey cake” is quite easy to prepare, and no special ingredients are required; everything can be found in the nearest store. I often prepare it for family holidays with sour cream or condensed milk cream. It's inexpensive, accessible to everyone and really tasty. This time I decided to try making “Honey cake” with cherries and cream. It turned out beautiful and very tasty!

I offer you 3 options for cream for “Medovik”: cream cream, sour cream and cream with condensed milk. Choose according to your taste. Each type of cream produces something tasty and original in its own way.

Ingredients

For the test

300-500 gr. flour
200 gr. Sahara
2 eggs
100 gr. butter
2 tbsp. lie honey
1 tsp. soda (without slide)
300-400 gr. cherries in their own juice without seeds

For the cream cream

0.5 or 1 liter of cream with 26% fat content
300 gr. Sahara

For sour cream

500-700 gr. sour cream 20%
300 gr. Sahara

For condensed milk cream

1-2 cans of condensed milk
200 gr. butter

Preparation

Place butter, sugar and honey in a heatproof bowl.
Place the bowl in a water bath and heat for about 5-6 minutes until the mixture is smooth and the sugar is partially dissolved.
Add baking soda to the mixture and heat, stirring well, for 1 minute.
Remove the bowl from the water bath, add the eggs and mix well with a whisk until smooth.
Then add flour and stir. You should not add more flour than in the recipe, even if it seems that there is not enough flour. Warm dough absorbs a lot of flour, and when it cools, it will be tight.
Place the bowl of dough in the refrigerator for 30 minutes.
Remove the dough from the refrigerator and prepare the table for work: dust it with flour and divide the dough into 8-9 equal parts. Form the dough into balls and place on a floured board.
Roll out the dough and cover with a plate. Mine was 25 cm in diameter. Cut it to the shape of a plate and remove the excess. Then prick the crust with a fork to prevent it from puffing up during baking.
Bake the cake for 3-5 minutes until golden brown in an oven preheated to 200 degrees. Bake all the cakes in this manner and cool them.
Prepare the cream from the cream: pour the cream into the bowl and beat with a mixer for 6-10 minutes at highest speed.
Assembling the cake: spread the cake with cream and put in the cherries (you need to drain the juice from them in advance). Then cover with the next cake layer, etc.
Spread cream on top and sides of cake and garnish with cherries. Place the “Medovik” with cherries in the refrigerator and let it brew for 6-12 hours.

I think that if not everyone, then almost everyone loves honey cake :)

My MCH, for example, is ready to almost sell his soul for a honey cake :) As for the honey cake with cherries, this is a small change to your favorite cake.

Cherry adds a slight sourness to the cake and makes the taste of the cake even more delicious!

Ingredients:

For the cakes:

5 tbsp. flour
5 chicken eggs
1.5 tbsp. Sahara
1.5 tsp. soda
3 tbsp. honey
70 g butter
A pinch of salt

For cream and filling:

1 liter of homemade sour cream
1.5 tbsp. Sahara
0.5 l. jar of cherry jam

Preparation:

Pour sugar into a deep container. Beat in the eggs.
Beat eggs with sugar, add honey.
Add butter, baking soda and a pinch of salt.
Place in a water bath for about 15 minutes. Stir our mixture often.
Remove the mixture from the heat and cool.
Add flour little by little and knead the dough.
Divide the dough into approximately 9 parts. Roll out a thin layer.
Place the dough on a baking sheet greased with vegetable oil and place in the oven at 180 C. The cakes are baked very quickly - literally a few minutes. (When the cake becomes a beautiful brown-golden color, this is a sign that it is ready).
Remove from the oven and cut out the crust into a circle shape. This must be done immediately - as the cake cools, it will become harder.
Let's start preparing the cream. Pour sugar into a deep container.
Add homemade sour cream.
Beat thoroughly with a mixer until the cream becomes thick.
Let's start assembling the honey cake. Place the crust on a plate.
Grease the cake with cream.
Place the next cake layer.
Grease the cake with cream again. Place the cherries in a colander and let the juice drain so that the cherries are more or less dry.
Place cherries on top of sour cream.
We continue to collect honey cake with cherries. Place cherries across one cake layer.
Knead the cake scraps thoroughly.
Pass the pieces through a meat grinder.
We get fine honey crumbs.
Sprinkle crumbs over our honey cake with cherries.
Let the cake soak - the ideal option is to leave the honey cake in the refrigerator overnight.
Cut the finished honey cake with cherries into pieces and serve!

On these May holidays, we decided to get together with our whole big friendly family. I like to make some delicious surprise for everyone, and this time I decided to bake a honey cake. But, as always, the usual classic cake recipe seemed too simple to me, so a honey cherry cake was prepared in my kitchen.

The soft cherry sourness complemented the delicate sweet cake and made its taste harmonious.

What do you need to make a delicious cake? In addition to choosing the right ingredients and following the technology, take a good mood with you and bake a cake with love!

When preparing, I slightly departed from the classic technology for preparing dough for honey cake, separating the whites and yolks. I ground the yolks with the rest of the ingredients, and beat the whites into a weak foam and only then added them to the dough. This trick made the cakes more tender and airy, despite their thinness.

Sour cream is a classic when preparing honey cake. In one old cookbook, I read how to properly make a delicate cream for a honey cake. To do this, you need to place a bowl of sour cream in a bowl with VERY cold water or even ice, so the sour cream will whip up better and become more airy. And only then add powdered sugar. So the cream for the cake was a great success.

When decorating a cake, you can either let your wild imagination fly, or without worrying too much, decorate it with crumbs made from leftover cake layers, nuts and chocolate.

But no matter how you decorate your cake, the main thing is the taste. Try making honey cake with cherries using this recipe. I think that the whole warm company that instantly eats this cake will not only lick their fingers, but will also thank you very much.

Ingredients:

Butter - 80 grams;
Sugar - 1/4 cup;
Honey - 3 tablespoons;
Salt - 1/2 teaspoon;
Egg - 3 pieces;
Soda - 1 teaspoon;
Flour - 4 cups;
Sour cream 25-30% fat - 500 grams;
Powdered sugar - 8 tablespoons;
Fresh pitted cherries - 350 grams.

How to make honey cake:

Step 1

Pour cold water into a bowl and put it in the refrigerator. We will need it later for whipping sour cream.

Step 2

Separate the egg whites from the yolks. Lightly beat the whites with a mixer.

Step 3

In a deep bowl, grind the yolks, sugar, honey, butter and salt.

Step 4

Place this bowl in a water bath. Make sure that the hot water does not touch the bottom of the bowl. Heat the mixture until it becomes homogeneous, but do not let it boil.

Step 5

As soon as the mixture has become homogeneous, add soda and continue to heat, stirring constantly. As the mixture begins to rise, remove it from the heat.

Step 6

Let the mixture cool, then add the whites and mix gently.

Step 7

Now we begin to add flour and knead the dough. The dough should become tight and non-sticky.

Step 8

Divide the dough into 8 equal parts. Roll out each part very thinly (~ 1-2 mm) with a rolling pin.

Step 9

Bake the cakes on a baking sheet lined with baking paper in a preheated oven at 200-220 degrees for 5 minutes. Do not fry the cakes too much; they may become brittle.

Step 10

While the cakes are still warm, cut out shapes of the same shape from them. Circle, square, diamond, etc. it all depends on your imagination and approach to cake decoration. We don’t throw away the cake scraps; they will be useful for sprinkling the cake.

Step 11

Now you can do the cream. We take water out of the refrigerator, put a bowl of sour cream in this bowl and beat with a mixer. When the sour cream thickens and becomes airy, add powdered sugar and beat again with a mixer.

Step 12

Coat each cake thoroughly with cream and top with cherries.

Step 13

Decorate the cake at your discretion. I crushed the remaining cake layers in a blender and sprinkled the sides of the cake with this crumb. I decorated the top of the cake with almond petals and chocolate.

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