How to bake honey. Cake "Honey cake": recipes for cakes and cream. Is it possible to soak the cakes a few days before serving

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

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

Let's start cooking our Medovik (classic recipe).

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

In a small saucepan with a thick bottom, I combine 200 g of sugar, honey and half the butter. I let the honey melt over medium heat, stirring. Pour the eggs to the honey-oil mass and stir until the sugar and butter dissolve. I cook 5-7 minutes.

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

Pour the mass from the pan into a large bowl and gradually pour in 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 so that it does not wind up while the oven is heating up (temperature 200 ° C).

I roll out a thin layer from each kolobok, prick with a fork and send it to the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on paper, and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.

Now you can take up the preparation of the cream.

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

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of sour cream, the more juicy the cake will turn out.
For sour cream, beat sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.

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

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

Homemade Medovik is an indescribably delicious delicacy to which there is no indifferent person. Below are many variations of making such a dessert with your own hands, including the recipe for a classic honey cake, as our grandmothers still remember it.

Medovik with sour cream - a classic of the Soviet era. Cooking it according to the classic recipe is not so difficult.

We will make dough from the following products:

2 eggs;
200 g of sugar;
half the oil;
2-3 tbsp. l. honey;
450 g of sifted flour;
soda on the tip of a spoon.

For the cream you will need:

half a kilo of sour cream;
three times less sugar;
5 g vanillin.

Cooking cakes is as follows:

The preparation of the test has its own nuance - it is done in a steam or water bath. To do this, send a pan filled to half with water to bask over low heat.
While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit in a pot of water and won't be damaged by contact with boiling water.
We introduce honey and softened butter with soda into the sweet mass. We beat everything again, send it to the bath and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
Pour half the flour into the warm base and continue to knead so that it remains homogeneous. When the dough begins to grow and begins to darken, it's time to remove the container from the bath.
Let the future base of the cake cool to a warm state. Then, in small portions, we introduce the rest of the flour, knead the dough and roll it into a ball.
We divide the finished dough into 8 identical parts, wrap them in bags or film and send them to the refrigerator to cool. Half an hour is enough.
We heat the oven to 200 degrees.
Roll out the pastry thinly and bake for 3-4 minutes. To get even cakes of the same size, use a frying pan lid or a plate of a suitable diameter as a stencil. In order for the cake to be even and not bubble, it must be pierced with a fork over the entire surface.
Bake dough scraps with cakes. After, they can be broken into crumbs and decorate the cake with it.

The preparation of the cream is very simple - beat all the ingredients well with a mixer. We coat the cakes with the resulting cream, sprinkle with crumbs and let it soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and fragrant.

Dough:

a couple of eggs;
1 st. Sahara;
a couple of spoons of honey;
one and a half cups of flour;
half a spoon of soda, slaked with vinegar.

Cream:

butter - a quarter of a kilo;
condensed milk - a standard can;
cocoa - 50 grams;
walnuts - the same.

Cake preparation is as follows:

Beat the egg-sugar mass. Introduce honey, sift the flour and again work everything with a whisk.
Extinguish the soda with vinegar, and then pour the mixture into the dough and mix.
Bake 4-5 cakes from the dough in a round detachable form in the oven at 200ºС for 10-12 minutes. If the cooled cakes have irregularities, they should be carefully cut with a knife and crushed into crumbs, which can then be used for decoration.
Beat soft butter with cocoa and milk until smooth.
Assemble the cake by layering the cakes with cream and covering its sides with it.

It remains to decorate the dessert and let it brew in the refrigerator.

The classic Soviet-era recipe consists of simple and affordable products.

For the test according to the standard, prepare in advance:

50 g of oil;
egg;
200 g of sugar;
2 tbsp. l. fresh milk;
2 tbsp. l. honey;
1 tsp soda;
500 g flour.

For cream you need to take:

400 g sour cream;
200 g sugar.

Cooking like this:

In the steam bath, first of all, honey, egg, soda, butter and sugar are mixed. The mass languishes with constant stirring over low heat for 10-12 minutes, until it begins to darken. Boiling must not be allowed.
The bowl is removed from the bath, left aside for 5-10 minutes to cool the contents a little.
Then flour is sifted into it and the dough is kneaded. At this stage, milk is introduced - one spoon at a time, following the density of the resulting dough. The workpiece should not be too tight, but the dough should be soft and docile, not sticky.
Roll the dough into a ball and leave to rest for an hour. Then divide it into 8-9 pucks and roll into cakes.
Further, the process is similar to the description of the previous recipes - bake the cakes, layer with cream of sour cream and sugar, let it soak.

On a water bath

Honey cake in a water bath is very tender and incredibly tasty.

Dough:

100 g of oil;
50 g honey;
180 g of sugar;
2 eggs;
1 tsp soda;
3 art. flour;
1 pinch of salt.

Cream choose any of the above.

In a water bath, first melt the butter with honey, mixing them together during the heating process.
In the meantime, beat the egg-sugar mass separately, adding salt there.
Cool the melted buttery mass to a warm state and combine with the egg. Do not pour hot mass, otherwise the egg will curl.
Sift flour with baking powder (soda) into the mixture and mix well with a spoon. Then knead by hand and leave for a quarter of an hour to rest.
In the meantime, beat the cream with a mixer from the selected products. Bake cakes in the oven.
Collect the dessert, let it soak in the refrigerator and serve.

Honey cake - a classic recipe with custard

Dough:

1 st. Sahara;
100 g of oil;
2 eggs;
500 g flour;
½ tsp soda or 1 tsp. baking powder;
2 tbsp. l. honey.

Cream:

2 eggs;
80 g butter;
50-80 g sugar (to taste);
1-2 tbsp. l. flour to create a thick consistency;
2 tbsp. milk.

In this recipe, we will cook the other way around - let's start with the cream:

Brew the cream from the above ingredients. Cook over low heat, stirring constantly. When it begins to thicken, it can be removed from the heat, set aside and allowed to cool slightly.
In the meantime, it's time to do the cakes. Melt the butter and honey, beat the eggs with sugar and combine with the rest of the products. The last to introduce the oil-honey mixture. Knead the dough well and bake cakes out of it.

We will collect the cake, decorate and let it soak for 4-6 hours. Can be left overnight.

Honey cake in 15 minutes

According to this recipe, a soft, tender honey cake is obtained.

Dough:

a couple of eggs;
3 art. l. Sahara;
3 art. l. not candied honey;
1 tsp soda;
1 ½ - 2 tbsp. flour.

Cream:

600 g of fat sour cream;
½ st. Sahara.

Initially, we prepare the dough by combining all the prescription products together and kneading well with a mixer. The process won't take long. Then pour the batter into a baking dish and bake the cake at 180ºС for 20 minutes.

Meanwhile, whip the cream. We cut the finished cake lengthwise into 3 identical parts. We layer them with cream, collect the cake, also cover its sides, decorate and let it soak for just a couple of hours.

Honey cake "Ryzhik"

2 eggs;
½ st. Sahara;
100 g of oil;
3 art. l. honey;
2 tsp soda;
3 art. flour;
1 can of condensed milk with sugar.

Let's start assembling the "Ryzhik":

Beat the egg-sugar mixture until foamy (use only half the sugar). Then, in a separate, medium-sized saucepan, combine half the butter and the remaining sugar, heat over low heat until the latter is dissolved. To prevent the mass from burning, stir.
Next, add honey and slaked soda. The mass will begin to boil and will increase in volume - so it's time to remove it from the stove. Let cool for a quarter of an hour, maybe a little more.
We introduce the egg mixture, constantly stirring everything with a spoon.
We put the pan back on a slow fire and, with constant stirring, sift in 2 cups of flour. When the mass begins to thicken and acquire a brownish tint, remove from heat and sift the remaining flour.
We knead the dough, let it stand for a quarter of an hour, then divide it into 10 identical parts, roll them into cakes and bake on a floured baking sheet at 170ºС for 5-7 minutes.
We prepare a cream from butter and milk, grease the cakes with it. Give it time to soak the dessert before serving.

Biscuit Cake

The biscuit consists of:

7 eggs;
1 st. Sahara;
4 tbsp. l. honey;
1 st. flour.

The cream will suit any of the above recipes.

For the test, you just need to combine the products and beat them well with a mixer. Then bake in a round shape, pouring out the dough in approximately equal portions. Or bake a large biscuit and cut it lengthwise into approximately the same cakes. Lubricate with the prepared cream and let it soak a little.

Cooking in a frying pan

3 art. flour;
2 eggs;
2 tbsp. l. honey;
130 g margarine;
1 st. Sahara;
1 tsp baking powder;
1 can of condensed milk;
200 g butter.

The cooking process is as follows:

Melt honey and margarine in a slow water bath. Then remove and mix with flour, eggs, sugar and baking powder. Knead the dough thoroughly with a spoon - it will turn out to be quite liquid.
Grease the frying pan with oil. Pour a thin layer of dough and bake until golden brown. In total, 5-6 blanks should turn out.
We prepare the cream from melted butter and condensed milk, simply by whisking them together.
Smear the finished cakes with cream, laying on top of each other. We also cover the sides of the cake with cream. Let's brew in the refrigerator.

With caramel flavor

Dough:

400 g flour;
150 g of sugar;
110 g of oil;
1 large or 2 small eggs;
½ tsp soda;
2 ½ st. l. flower or linden honey;
some citric acid.

Cream:

200 g of condensed milk with sugar;
200 g of the fattest cream;
100 g of the fattest sour cream.

The preparation will be as follows:

First of all, we measure the necessary products.
The next step is to make the caramel. Pour sugar into a saucepan and put it on the stove to warm up. When the product melts and acquires a caramel hue, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mass with a wooden spoon / spatula, but in no case a metal one.
Cool the mass a little - if poured into a cold container and stir constantly, it will take 10-12 minutes, and if left in a hot saucepan, then longer. It is advisable to have a special thermometer in the kitchen.
Mix soda, lemon juice and flour.
In the cooled caramel, we introduce, stirring, the eggs, and then the flour mixture. Knead the dough with a spatula, then with your hands, laying it out on a work surface with flour.
We divide the dough into equal pieces, from which we make cakes.
For cream, beat separately condensed milk with sour cream and separately - cream into a fluffy mass. Combine both mixtures, mixing gently with a spoon.
We collect the cake, layering caramel cakes with cream.

Delicate chocolate honey treat

In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine and not spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda.

Mix quickly. The mass will increase slightly in volume and brighten.

Remove from heat and add 350 g of sifted flour.

Mix well.

At this stage, the dough is quite sticky. But it shouldn't be liquid! Now the dough should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

Roll out.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.

We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom burns. Cakes are baked very quickly, up to 5 minutes. Watch out!

We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.

Warm, the cake is quite soft. Fluffy, light and soft! Look!

So we baked all the cakes!

Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!

Collecting the cake!

For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).

We put the cake. We put cream on it. Then more cake. Etc.

Medovik is an original cake that even a novice hostess can easily make. It doesn’t take very much time 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 tender and fragrant.

Honey cake - a classic recipe with photos and videos

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

For the test, take:

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

For cream:

1 liter of sufficiently thick sour cream;
1 st. powdered sugar.

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

Cooking:

Sift the flour well through a fine sieve. This step will provide an airy and loose structure to the cakes.
Put the slightly softened butter in a small saucepan, chop it with a knife. Put on a small fire and melt.
Add honey and sugar. Stirring constantly, bring to a homogeneous consistency.
Pour in the soda. 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 it is better to perform the entire procedure in a water bath, and not on an open fire. This will take a little longer.
Leave the honey mixture to cool, but for now, beat the eggs well until a light foam appears on the surface. Mix both masses carefully.
Add flour in small parts, knead first with a spoon, then with your hands.
Divide it into 5 parts, roll a ball out of each. Sprinkle the table with flour, roll out the first one, depending on the desired shape. Make a lot of holes on the surface with a fork. Cover the remaining balls with a towel so that they do not dry out.
Preheat the oven to 180°C. Bake each cake until golden brown for 5-7 minutes.
While they are still hot, carefully cut off the uneven edges. Cut the scraps into small crumbs.
Cool the sour cream well and beat, adding powdered sugar in portions. The cream will be quite liquid.
Separately chop the walnut kernels into small pieces. Mix half with crumbs.
Place the thinnest and thickest cake on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, top with the next cake, etc.
Coat the top and sides with the rest of the cream, and then sprinkle all surfaces with crumbs and nuts with your hands or a spoon. Let the honey cake brew for at least 2 hours, and preferably all night.

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

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

5 st. 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 shop baking powder;
0.5 l of thick sour cream.

Cooking:

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

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

3. Without interrupting the beating, pour in liquid honey.

4. Add literally one spoonful of flour mixture. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten of the flour, and other factors, a little less or more of the dry mix may be needed.

5. Spread the multi-cooker well with a piece of butter, lay out the dough.

6. Set the multicooker to 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 complete cooling.

7. During baking, prepare a simple cream. Why beat well (at least 15-20 minutes) sour cream with the remaining sugar.

8. Cut the honey dough base with a particularly sharp knife into three approximately equal cakes. Apply cream and let it soak 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 of sugar;
100 g butter;
2 tbsp honey;
2 large eggs;
1 tsp soda.

For sour cream:

500 g of fat sour cream;
150 g fine sugar.

For decoration, a few nuts and chocolate chips.

Cooking:

Put honey, sugar and soft butter in a saucepan.
Build a water bath on the stove from a slightly larger pan. Put a container with ingredients in it. Heat while stirring until the sugar crystals dissolve and the mass acquires a beautiful honey color. Add baking soda and stir for a couple more minutes.
Remove the saucepan from the bath. Cool the mixture slightly and beat in the eggs one at a time, beating vigorously.
Add flour, knead the dough with a spoon and put it right in the pan for half an hour in the refrigerator.
Dust the table with flour, knead the dough lightly. Divide it into 9 equal lumps.
Roll out each ball in turn on parchment paper. To make the cakes initially even, cut the dough by placing a lid or plate on top. Prick each with a fork; do not throw away the swatches.
Bake the biscuits for five minutes in an oven preheated to 200°C. Lastly, bake the dough scraps. Cool honey cakes, spreading them strictly one at a time.
To get a particularly thick sour cream, the main ingredient, that is, sour cream, is better to take fatter. It's even better if it's homemade, not store-bought. In no case do not whip warm sour cream, it certainly needs to be cooled. Choose sugar with the smallest crystals. By following these three simple rules, you will get an exceptional sour cream.
In sour cream, just taken out of the refrigerator, add half a serving of sugar and beat the mass with a mixer at medium speed for about 2 minutes. Add some more sand, beat again for 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 aside the cream for 5-10 minutes, and then punch it again to the desired density. Place it in the refrigerator for 15-20 minutes.
Later, lay the plumpest shortbread on a flat dish, put 3-4 tablespoons of cream on top and spread it evenly. Repeat manipulations until you use all the cakes.
To make the cake look beautiful, leave more cream on the decoration. Coat the top and especially the sides liberally. Level the surface with a knife.
Grind the baked dough scraps in any way, sprinkle the top and sides. Top with chocolate chips and garnish with hazelnuts as desired.
Refrigerate for at least 6-12 hours to soak.

Honey cake with custard

Cooking custard will take a little longer. However, the taste of the honey cake will only benefit from this. The process of making cakes 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 sugar.

For custard:

200 g of sugar;
500 ml of raw milk;
250 g butter;
2 eggs;
3 tbsp flour;
a little vanilla for flavor.

Cooking:

Melt the butter, add honey, eggs, sugar. Whisk vigorously with a whisk. Add soda, stir lightly.
Put the container with all the ingredients in a water bath. Wait until the mixture has doubled in volume.
Sift the flour into a wide bowl, make a well in the center and pour in the hot mixture. Replace the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
Cover the bowl with cling film and refrigerate for 30-40 minutes.
Pour milk into a saucepan, add eggs and sugar. Lightly punch. Enter the flour, stir so that there are no lumps, and put on a slow fire.
Stirring constantly, bring the mass to a light boil and cook over reduced heat until thickened.
Cool completely, add soft butter and beat at medium speed with a mixer.
Remove the dough from the refrigerator, divide it into 8 parts. Roll into cakes, prick and bake each for about 5-7 minutes at an average oven temperature of 190 ° C.
Trim the still warm cakes to get even edges. Chop the patterns.
Assemble the cake, brushing each cake with cream. Coat the sides well. Sprinkle crumbs on top.
Insist before serving for at least 8-10 hours, preferably a day.

Honey cake with condensed milk

The taste of an ordinary honey cake completely changes, one has only to replace the cream. For example, take condensed milk instead of sour cream. Even better - boiled or caramelized.

For honey dough:

1 st. Sahara;
3 eggs;
50 g butter;
4 tbsp honey;
500–600 g flour;
1 tsp soda.

For cream:

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

Cooking:

Beat sugar and eggs until white foam. Add the right amount of soft butter, baking soda and honey. Mix lightly and place the container in the bath.
While stirring constantly, wait for the mixture to increase in volume.
Without removing from the bath, enter the third part of the flour, mix actively. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
Divide the honey dough into 6 equal pieces, shape them into balls and let them rest for about 15 minutes.
Roll each lump thinly, prick with a fork and bake in an oven preheated to 160°C for 5-7 minutes each.
Cut the still warm cakes to an even shape. Cool the cuts and chop.
Whisk the oil previously taken out of the refrigerator with a mixer with condensed milk.
Generously coat the cooled cakes with cream, remembering to leave a part for coating the sides.
Decorate the cake with crushed crumbs and let it brew 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 there is enough for everyone. But if you have a couple of free hours, then you can make your own honey cake according to the following recipe.

On the cake:

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

For buttercream:

1 b. boiled condensed milk;
450 g of thick sour cream;
100 butter.

Cooking:

In one bowl, mix sugar, honey, eggs, soft butter and soda. Stir and put on a small gas.

2. Bring to a boil while stirring regularly. After boiling, wait exactly 5 minutes and remove from the stove.

3. Let the mass cool, but for now make a cream. Pre-cook condensed milk directly in the bank. Mix the cooled milk with softened butter and sour cream. Beat 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 from them and roll each into a layer 0.5 cm thick.

6. Bake until done for 5-7 minutes at 180°C.

7. Cut hot cakes, cool and spread with cream. Grind the scraps of dough into crumbs and decorate the surface and sides with it.

Honey cake in a pan

If the oven does not work, then this is not a reason to refuse to cook 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.

Cooking:

Melt the butter and honey in a water bath.
Whisk half the sugar and eggs separately. Pour the mixture into the honey-oil mass and pour in the soda. Stir and remove from heat after 5 minutes.
Pour in the flour, mix quickly and heat the dough in the bath for about five more minutes.
Divide the dough into 7-10 parts and refrigerate for half an hour.
Beat cold sour cream with a mixer with the second half of sugar so that the cream thickens and almost doubles in size. Put it in the refrigerator.
Roll out the lumps of dough into the shape of a pan and fry for one minute on each side until golden brown.
Layer the cooled shortcakes with cream, decorate beautifully and let it brew in the refrigerator for a couple of hours.

Lean honey cake - a simple recipe

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

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

Cooking:

Pour boiling water over the raisins for five minutes, drain the water and dry the berries. Dust with flour and mix with crushed walnuts.
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.
In a separate bowl, mix honey, oil, vanilla and salt. Pour in the cooled caramel water.
Add a glass of flour, mix well. Add more flour to make a thick mass of sour cream. Enter the walnut-raisin mass, mix until all components are combined.
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 the especially interesting taste that unusual ingredients provide to it.

For test:

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

For filling:

300 g pitted prunes;
1 st. crushed walnuts.

For cream:

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

Cooking:

Separate the whites from the yolks. Beat first with sugar. Add soft butter, honey, quenched soda and flour. Punch the mixture with a mixer.
Divide the slightly watery dough into 3-4 parts. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180°C) until done.
Grind slightly cooled yolks with powdered sugar. Add soft butter with sour cream and beat. At the end, add rum or any other good alcohol (cognac, brandy).
Pour the prunes with boiling water for five minutes. Drain the water, dry the berries with a towel, cut into strips.
Put the first cake on a flat plate, lay out half of the prunes and a third of the nuts. Spread generously with cream on top. Repeat with the next cake. The third just smear with cream, capturing the sides. Decorate as desired.
Let it feed for about 10-12 hours.

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

The preparation of this honey cake will take several days. But don't be alarmed, most of the time will be spent on standing the test. But the finished cake will turn out especially tender and crumbly.

For honey dough:

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

For cream:

1 liter of sour cream;
a bag of special thickener;
a little lemon juice;
1 st. Sahara.

Cooking:

Beat eggs lightly with sugar, add honey, beat again.
Pour soda into flour and add everything together to the honey-egg mixture. Stir first with a spoon, then with a mixer.
Cover with a lid or film and leave on the table in the kitchen for three days. Stir several times daily.
Take a sheet of parchment, put a few tablespoons of dough on it and stretch it with a knife to the desired shape.
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.
Beat sour cream directly from the refrigerator with sugar. In the middle of the process, add a little lemon juice and a thickener to taste.
Spread all the cakes with cream and put in the refrigerator. Serve only the next day.

Honey cake with prunes - a step by step recipe

If you cook a honey cake according to this recipe, it will turn out to be especially tender and airy. The zest of baking will come with a light butter cream and a spicy aftertaste of prunes.

For baking cakes:

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

For buttercream:

200 g prunes;
500 g fat (at least 20%) sour cream;
375 g (at least 20%) cream;
½ st. Sahara.

Cooking:

Build a water bath on the stove. As soon as it warms up, put the butter in the upper container and melt it completely.
Add sugar and honey. Rub a little while continuing to heat. Pour in the vodka and beat in the eggs. Stir vigorously so that the eggs do not curdle. At the end, add soda.
Remove from the stove, add flour in parts, kneading the dough. As soon as it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
Roll each circle thinly and bake in the oven at standard temperature.
Beat sour cream and sugar, in a separate bowl - cream until thick. Soak prunes in boiling water for half an hour, dry and cut into random pieces of medium size. Gently mix everything together.
If necessary, trim the cakes with a knife, chop the trimmings. Assemble the cake, generously brushing the layers with cream.
Sprinkle the top with crumbs. Let stand at least 10 hours.

Honey cake "like grandma's"

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

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

Cooking:

Put well-melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
Place the container in the bath, and soak with constant stirring for about 7-8 minutes.
Cool the mixture a little, add flour in portions. Form 12 equal balls from the finished dough.
Roll each one very thin, 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.
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.
Trim the cooled shortcakes with a knife, generously smear with cream, not forgetting to coat the sides. Ceiling the trimmings and decorate the product from above. Let it brew for at least 15-20 hours.

Biscuit honey cake - recipe with photo

To make a honey cake, it is not necessary to bake a whole mountain of cakes. Just one is enough, but biscuit. The main thing is to follow the detailed recipe with a photo exactly.

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

Cooking:

About an hour before cooking, remove all the necessary ingredients from the refrigerator and cabinets and put 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.
Put honey in a thick-walled pan and put it on a small gas. As soon as the product is melted, add the soda quenched with vinegar directly above the saucepan. Stir and cook for about 3-4 minutes, until the mass begins to darken a little.
In warm yolks, add sugar and beat the mass well, starting at low speed and gradually increasing it. In this case, the initial volume should increase four times.
Remove the whites, pour in a teaspoon of ice water and beat with a mixer until a strong foam is obtained.
Gently fold half of the egg whites into the yolk mixture. Then add slightly cooled honey with soda. In portions, enter the flour and only at the last moment the second half of the proteins.
Immediately pour the biscuit dough into a greased form and place in an oven preheated to 180 ° C. Bake the product for 30-40 minutes without opening the door.
Let the finished biscuit cool right in the mold and only then take it out. Cut with a sharp knife into 2 or more cakes. 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 homemade feast.

For honey dough:

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

For sour cream hazelnut cream:

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

Cooking:

Soft butter rub with a fork with sugar. Add egg and honey, mix vigorously.
Sift the flour, add soda to it and add parts to the honey mass.
Lubricate the medium form with a slice of butter and lay out the third part of the dough, spreading it with a spoon or with wet hands.
Bake the shortbread for 7-10 minutes at about 200°C. Make 2 more cakes in the same way.
Roast the crushed nuts quickly in a hot, dry frying pan.
For cream, rub soft butter and powdered sugar. Enter sour cream and nuts, stir until all ingredients are combined.
Lubricate the cold cakes generously with nut-sour cream, sprinkle the top and sides with crushed nuts. Refrigerate for at least 2-3 hours to soak.

Honey cake without eggs

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

2/3 st. Sahara;
2.5–3.5 st. flour;
2 tbsp honey;
1.5 tsp extinguished soda;
100 g of good creamy margarine;
2 tbsp sour cream.

For cream:

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

Cooking:

Make a water bath on the stove. Put oil in the top saucepan.
As soon as it melts, add honey and sugar, mix quickly.
Pour in sour cream and add 1 tbsp. flour, stir. Directly above the container, extinguish the soda with vinegar, stir and remove from the bath.
Leave the dough for five minutes to cool. Then knead it, adding a little flour, as much as it takes.
Divide the dough into 6 approximately equal parts. Wrap each in cling film and place in the freezer for 15-20 minutes.
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 ° C. Please note: cakes without eggs, and therefore very soft and fragile. Let them cool completely on the parchment.
Transfer the sour cream for the cream into a gauze bag and hang it on the edge of the pan so that excess liquid is drained for a couple of hours. Then beat until thick with sugar.
Pour prunes and dried apricots with boiling water for ten minutes, then dry and cut into thin strips.
Spread each cake with cream, spread dried fruits on top with a thin layer and so on until you have folded 5 cakes. Be sure to grease the top and sides well.
Grind the sixth cake, and sprinkle well with crumbs all surfaces of the honey cake. Let soak for at least 6 hours, more is better.

Honey cake without honey

Is it possible to make a honey cake without honey at your disposal? Yes, you certainly may. It can be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses, take:

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

Cooking:

Remember, homemade molasses should be used immediately. Everything should be done very quickly and without errors, otherwise the product will not work.
So, bring water to a boil in a mini saucepan. Pour in sugar, and most importantly, do not stir it with a spoon! Rotate the bowl to stir.
After the crystals have completely dissolved, boil 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 until the ball hardens.
As soon as the syrup reaches the desired consistency, very quickly add soda and lemon and mix 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 fire. Ready molasses looks very much like ordinary liquid honey.

For test:

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

For cream:

900 g of fat (at least 25%) sour cream;
4 tbsp Sahara;
juice of half a lemon.

Cooking:

In a water bath, and preferably a steam bath (when an air gap remains between the upper container and boiling water), melt the butter.
Beat in the eggs one at a time, stirring constantly. Next 3 tbsp. finished molasses.
Mix the flour in advance with the baking powder and add only half the portion. Mix thoroughly, remove from the bath.
Add the rest of the flour so that the dough has a consistency similar to stretchy soft chewing gum, but at the same time holds its shape.
Divide the dough into 8 parts, roll each into a layer (3–4 mm thick) and bake for 2–4 minutes at 200°C.
Still hot cakes (they will turn out relatively pale, since molasses is used, not honey), trim with a knife to the correct shape, cut off.
Beat sour cream with sugar, starting the process at a slow speed and gradually increasing it. Squeeze out the lemon juice at the end. Try again for a couple of minutes.
Assemble the cake, evenly smearing the cakes, top and sides with cream, sprinkle with crumbs. Wait a few hours before serving.

Liquid honey cake - detailed recipe

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

For liquid dough:

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;
a little more than 1 tbsp. (270 g) sugar;
300 ml (at least 30%) cream;
some vanilla.

Cooking:

Whisk the eggs vigorously until fluffy. Add soft butter, honey and fine crystalline sugar.
Boil for a couple of minutes in a water bath. Add soda and mix - the mass will become whitish.
Gradually add the flour, mixing after each addition, until a sticky and viscous dough is obtained.
Cover the form with parchment paper. Put about 1/5 of the dough in the center and spread it with a spoon, spatula or wet hand.
Bake in an oven (200°C) for about 7-8 minutes until browned. At the same time, the crust should remain soft. While still warm, cut to desired shape. Do the same with the remaining dough. To prevent the cakes from deforming when cooling, press them down with a press (a plank and a bag of cereals).
Beat cold cream with a mixer until thick. Add the rest of the ingredients and beat until the sugar crystals dissolve.
Assemble the cake, brush the sides and top. Garnish with crushed crumbs. Put in a cool place for impregnation for 2-12 hours.

How to make honey cake - honey cake dough

As can be seen from the proposed recipes, any dough that includes honey is great for making a honey cake. But even this ingredient can be replaced with molasses or maple syrup. If desired, 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. It can be rather dryish thin shortcakes, which, thanks to the cream, become very tender and juicy. Or a thick biscuit cooked in the oven or slow cooker, which is enough to cut into the required number of layers.

Cake honey cake at home - cream for honey cake

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

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

How to decorate 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 instead of it, it is quite possible to use crushed nuts.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figures 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 on top, make a lattice with cream or simply pour chocolate icing on top.

In fact, the decoration of the honey cake is limited only by the fantasies of the hostess 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.

Of course, everyone has known the Medovik cake (aka Medovik) since childhood, even if they haven’t really tried it: known since Soviet times, it must be soaked in sour cream and smell like honey (at least this should be Medovik according to GOST). I still don’t dare to attribute mine to GOST - firstly, I deviated a little from the classic recipe in order to make the cake less sweet, and I completely “composed” the cream, combining several recipes I know. The honey cake turned out to be very tender, it was soaked by 200% :), no cloying (lovers of moderately sweet / savory cakes will appreciate it!), Only a light shade of honey and a fabulous cream, also absolutely non-greasy and not heavy, in a word, the most delicious honey cake. I am attaching a simple recipe to prove the above :)

I must say that all the honey cakes that I ate before, alas, did not claim the title of my favorite cake. First of all, because of the sweetness or "chimous" taste, which is especially true for cakes from shops / cafes. Or just the taste seemed primitive: honey cakes and sour cream, as for me, nothing special. It happens that the cake is not very well soaked (or the cream is not tasty), which also makes it not very successful.

My Medovik, I can boldly and immodestly say :), the most delicious and unusual of all that I have eaten! All the guests who tried it were delighted. There were no indifferent! Therefore, I simply have to tell you about the most delicious Medovik, a simple recipe of which, I hope, will always be in your bookmarks!

Before moving on to the recipe, I’ll explain about the cream: ideally, it should be sour cream, some make it 50:50 with butter, some follow the ganache principle (heavy cream + butter + chocolate), there are many options. But as for me, it's either very simple or bold. Although, of course, the taste and color ...)

My honey cake cream is made from the simplest ingredients, it is a cross between custard and sour cream (don't let that scare you!). It turns out very tender, unsweetened, the consistency is smooth, moderately thick, ideal for soaking the cake; taste - caramel-honey! In my opinion this is the best cream ever.

In a word, the most delicious Medovik: a simple recipe - an unsurpassed result! Be sure to cook!

The most delicious honey cake: a simple recipe

Ingredients for cakes (d=24 cm):

flour - 500 g;
sugar - 170 g;
butter - 120 g;
eggs - 3 pcs. (large);
honey - 80 g;
soda - 1 ½ tsp

Cream Ingredients:

milk - 350 ml;
corn starch - 30-35 g;
eggs - 2 pcs;
boiled condensed milk - 300 g;
butter - 100 g;
sour cream (from 25% and above) - 250-300 g;

Cooking:

Dough . In a small saucepan or saucepan, combine sugar, butter, honey. Put on fire, heat, stirring, until all ingredients are dissolved.

Lightly beat the eggs. Gently add them to the already warm sugar-butter-honey mixture. Stirring, heat over low heat for 3-5 minutes until foam forms. After adding soda, without ceasing to interfere, cook for about a minute. The mixture will become fluffy, increase in volume.

Remove the mixture from the heat and add to the flour (in a large bowl), knead the stiff dough. It may feel sticky at first, but as it cools, it will become elastic.

Mix it up a little. Then make a "bun", divide it into 8 equal parts (you can cover them right on the table with cling film so that they do not become weathered).

Preheat oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer to a baking sheet with parchment - do not try to immediately make the cake even, the desired diameter. I advise you to roll out the dough in a conditionally round shape, and then, removing the cake from the oven, use a “stencil” (the bottom of a detachable form of the desired diameter) and a knife to cut out a circle.

Bake the cake for literally 3-5 minutes, it will brown very quickly (do not overdo it!). While it is hot and still soft (in just a minute it will cool and become harder, like a cookie), immediately cut a circle out of it. Put the scraps in a blender bowl - they will be needed for crumbs, which will decorate the cake.

Repeat the procedure with all 8 parts, getting 8 cakes.

Cream. Whisk eggs together with cornstarch.

Heat the milk without boiling. Gently pour it (in parts!) into the egg mixture, whisking constantly.

Pour the mixture back into the saucepan and simmer over low heat, stirring, for 5 minutes until thickened. Do not be afraid of lumps - after they leave, and at the final stage the cream will be smooth and uniform. Cool slightly.

Add boiled condensed milk (in parts) to the warm mixture, beating with a mixer.

Butter (it should be at room temperature), beat for a couple of minutes in a separate bowl. Add it to the mixture while whisking.

Sour cream must also be beaten in a separate bowl until fluffy (3-4 minutes). Lastly, gently fold it into the mixture. Mix thoroughly with a spatula or mixer at the lowest speed.

Cake assembly. Put the cake, generously grease it with cream (do not be sorry :). Sprinkle a little crumbs, previously crushed in a blender.

Cover with the second cake layer, pressing down slightly. Also grease with cream and sprinkle with crumbs again.

Repeat the procedure with all cakes. On the sides also do not forget to apply cream. On top, on the last cake, put more cream than usual, smooth it out. Sprinkle with crumbs, decorate with fruits / berries (optional).

Be sure to let the cake soak at least overnight in the refrigerator. And in the morning you will enjoy its divine taste.

Delicate Medovik will delight you and surprise your guests without a doubt.

Now you know how to cook the most delicious Medovik :) You can get acquainted with the best recipes for other cakes.