Honey cake, loves any cream, butter, sour cream, condensed milk. But a special place among honey cakes is occupied by a wet cake, as many say. Covered with a gelatin layer that is not even noticeable, the cake can be decorated more festively and make an original gift for a child’s birthday.

Of course, there is nothing unusual in making the cakes themselves; the main distinctive features lie in the coating of the top layer and the decoration of the cake.

Bees at home

If you don’t know that this cake has a gelatin coating, then it’s almost impossible to discern it while eating. The cream is so light and pleasant. Gelatin will only go to the top layer, so the strong taste of the jelly is not felt.

Let's try to figure out how to prepare honeycombs with bees at home.

First, let's remember the ingredients you will need for the cake:

Chicken eggs – 2 pcs.;
Wheat flour – 3.5 cups;
Granulated sugar – 1 cup;
Honey - 3 tbsp. spoons;
Butter – 7 tbsp. spoon;
Soda – 1 teaspoon;
Vinegar – 1 tbsp. spoon;
Salt - on the tip of the knife;
Sour cream 25% – 400 ml;
Boiled condensed milk – 1 can;
Cream 33-35% – 150 ml;
Honey – 2 tbsp. spoons into cream;
Gelatin – 1 pack;
Milk – 2 tbsp. spoons.

As always, we start preparing this cake by preparing the dough.

It is almost normal, maybe a little weaker than that of standard honey cakes. But it rolls out quite easily if you rest a little after cooking. It all starts with beating eggs with sugar. It is necessary for the mass to double in volume. Then add honey and melted butter. Mix well. Add baking soda slaked with vinegar. You can also replace vinegar with lemon juice.

We beat everything very thoroughly and, of course, place it in a water bath.

It seems that not a single honey cake is complete without this wonderful structure. This is where you shouldn’t leave the stove, since the dough needs to be constantly stirred for 10 minutes.

After we have heated the initial dough piece, we need to remove it from the heat and start adding sifted flour in portions. Mix very well so that there are no lumps in the finished dough.

Now that all the flour has visited our dough, it needs to be divided into 8 parts and rolled into balls. Then flatten this bun with your palm and try to stretch it a little. As much as possible, level the mass by hand. I’ll immediately make a reservation that this should be done on baking parchment, lightly dusted with flour. Then we cover our cake with a second piece of parchment and roll it out to a thickness of 0.5 cm. We cut the cakes according to the template and slightly move the trimmings away from the main cake.

Next, preheat the oven to 180 degrees and bake the cakes. Each layer will take no more than 5 minutes. Then take it out, turn it over, remove the parchment, and leave it to cool on the wire rack that came with the oven.

Immediately place the scraps in a separate bowl.

Do not stack the cakes one on top of the other, they may stick. Two layers fit well on a standard grill, slightly obliquely. When the third one comes up, the first one will have time to completely cool down and can be transferred to a dish.

When the entire base of the cake is ready, proceed to the cream.

It seems that for this cake it is the simplest, since you just need to combine all the ingredients and beat well with a mixer. That is, you just need to put cream, sour cream, boiled condensed milk and honey in a cup and beat with a mixer until smooth.

Then we divide this cream into a large part, for soaking the cakes, and a small part, for combining with gelatin. That is, the part that will be gelatinous should cover the entire cake - the sides and top.

We coat the whole cake and put it in the refrigerator while we prepare the gelatin mass. To decorate the cake, you need to dissolve a bag of gelatin in 2 tablespoons of milk and let it swell well. Modern instant gelatin will go through all stages in 5-7 minutes.

It's just like custard - it requires constant stirring.

Then cool for a couple of minutes and add to a smaller portion of the cream. It turns out to be a rather liquid mass, but don’t be afraid, when it hardens, it will be quite strong and hold the honeycomb shape well. Now cover the top and sides of the cake, carefully leveling with a spatula or the back of a knife. Next, we apply a film with pimples on the top part, and sprinkle the sides with crushed crumbs from the cake trimmings.

You need to press the film a little and put the cake back in the refrigerator. Let the gelatin harden. While this is happening, we make bees from the chocolate mass. There are two options for making them - one with white chocolate wings, and the second using almond shavings. By the way, I like it better with shavings, as the wings turn out smooth and beautiful. Such bees can not only decorate a cake for a simple tea party, but also become a nice birthday gift.

First, melt the dark chocolate in a water bath.

We bring it to the consistency of plasticine and sculpt the body of the bee, that is, the head connected to the body. This is very easy to do at home, since no one will notice any discrepancy in size and color. We lay out the blanks on the board and immediately insert the wings. We put all the not quite ready bees in the freezer and melt the white chocolate. But you need very little white, just to draw the eyes and stripes. When the white chocolate is ready, take the bee blanks out of the freezer and use a toothpick to draw eyes and stripes. And put it in the freezer again.

After 15 minutes, remove the bees from the freezer and move them to the refrigerator, next to their future home. Until tomorrow, you are completely free, like Piglet from the cartoon. The next day, remove the film and place the bees over the entire surface of the cake.

You can immediately drink tea or bring out a birthday honey cake with burning candles to the friendly applause of the guests. When the guests look at this beauty, they will not even believe that with the help of small improvised tools one can make such magnificence at home.

Homemade honey cake with original cut

Have you ever bought ready-made honey cake in modern supermarkets? Quite recently I purchased such a strip and was surprised at how interesting it was when cut. The honey cake is like a sponge, and resembles this particular piece of kitchen utensil. But only in appearance, the taste was excellent. I just didn’t have time to bake it myself, and that wasn’t the case, I took a strip cake on a visit to treat the kids, but I myself was a little flattered by the store-bought one.

After that, I searched for a recipe for this cake for a long time; I didn’t even know that it was so easy to bake at home. I didn’t decorate much, I used custard and crushed walnuts, since this recipe does not include scraps.

What's needed for the dough:

Flour – 2 cups;
Sugar – 1 glass;
Chicken egg – 3 pcs.;
Honey – 4 tbsp. spoons;
Soda – 1 teaspoon;
Vinegar or lemon juice – 1 tablespoon.

In cream:

Flour – 1 tbsp. spoon;
Sugar – 1 glass;
Starch – 1 teaspoon;
Milk – 1 glass;
Sour cream – 200 gr.;
Butter – 100 gr.

The dough turned out to be the simplest of those that I know using honey, but the cream, although custard, is somewhat complex.

For the dough, you need to mix all the ingredients except flour in a cup, including adding slaked soda and heat over medium heat for about 2 minutes, stirring constantly.

Then remove the cup from the heat and add flour in portions, thoroughly mixing each new portion. Then divide into approximately 3 equal parts and bake each in a springform pan for about 8-10 minutes until golden brown. As with any honey cake, preheat the oven to 180 degrees and cover the pan with parchment.

You can immediately start preparing the cream, since you can also coat warm cakes.

For the cream, mix starch, flour and sugar and add a little milk. We rub everything very well, there should be no lumps. Next, pour in the remaining milk and place in a water bath or a regular burner. Cook, stirring continuously, and wait for the formation of a thick, beautiful cream. The mixture must be completely cooled; to speed it up, place it in a cup of ice water. Next, beat the butter in a separate bowl until fluffy and add the butter 1 spoon at a time into the creamy mass. Whisk immediately. The last step will be whipping the sour cream, which will also combine with the custard mass.

After this you can frost the cake.

It turns out very airy and beautiful. Coat each cake layer, cover the sides and top layer and sprinkle with crushed or crushed nuts.

You can drink tea or coffee with this cake immediately after cooking, but if you put it in the refrigerator for a couple of hours, it will become much richer. But sorry, it didn’t work out for me, so only a quarter survived in the refrigerator until the next day.

Honey cake "Bee"...

For honey cakes:

Wheat flour 500 gr ( maybe a little more or less, depends on the quality and gluten of the flour)
- 2 eggs
- sugar 200 gr ( I used brown cane, but any will do)
- butter 80 g
- honey 115 g (about 3 heaping tablespoons)
- soda 2 teaspoons without a slide

The quantity of products is given for 1 large cake

(Because I baked 2 cakes, but in the photographs the number of products is 2 times more)

Combine eggs with sugar

Lightly beat

Then add honey, butter, soda

Mix everything well and put in a water bath: pour water into the pan, put it on the stove, when the water boils, place the container with the dough on top of the pan with water

Heat, stirring constantly, until the mass turns dark golden brown, the mass will double in size.

Then remove the mass from the stove, add flour (sift into the mass)

Knead the dough, it immediately turns out very sticky, but when it rests, it stops sticking to your hands, it is very convenient to roll it out

Cover the dough with film and leave to cool at room temperature (to speed up the process, you can put the dough in the refrigerator) - start rolling out the dough when it becomes slightly warm, not hot

Our dough rested, cooled and rested.

We begin to roll out the cakes - lightly sprinkle the table with flour, pinch off a piece of the dough and roll it out with a rolling pin to a thickness of 5 mm, thinner if possible, the cakes will still rise during baking

Cut out the cakes (I use a plate of the required diameter for this)

(add the dough to the scraps of cakes and roll them out again - for the next cake, or bake together with the cakes - to then use for sprinkling the sides of the cake)

Using a rolling pin, transfer the resulting cakes onto parchment paper greased with vegetable oil.

We bake the cakes at a temperature of 200°C. The cakes bake quickly, depending on the oven - 3-7 minutes. Place the baked cakes in a stack and cool at room temperature.

While the cakes are cooling, let's make the cream.

For cream:
(for 1 cake)

Sour cream (fat content 25-30%) 400 gr
- cream 33% 150 gr
- boiled condensed milk 1 can (380-400 g)
- honey 2 heaped tablespoons
For the cream that will cover the top of the cake, you also need gelatin - 1 pack of 11 g. + 50-70 grams of cream (or milk or water) to soak the gelatin
(gelatin is not needed for the cream inside the cake)

Combine sour cream, cream, boiled condensed milk and honey

Beat with a mixer until smooth.

All! The cream is ready!
Divide the cream into 2 parts. The smaller part is for the top of the cake.

Spread most of the cream over the cooled cakes.

And put the cake - the preparation in the refrigerator.

In the meantime, let's cook gelatin cream.

Pour 1 pack of gelatin with cold cream (water or milk)

Let it swell (with good microcrystalline gelatin this happens quickly - within 5-7 minutes)
This is the thick mass we got after swelling

Transfer the gelatin mass into a saucepan and set to heat on the stove

Stir constantly without bringing to a boil!
This is what melted gelatin should look like

Cool the gelatin slightly (not until it hardens! 2-3 minutes, no more!)

And carefully, with constant stirring, add it to the cream

Because The gelatin is still hot, then after adding it to the cream, the cream becomes quite liquid, don’t be alarmed, this is how it should be

And immediately - without letting the cream “set”, pour the top and sides of the cake and level it with a spatula

Making "honeycombs"
To do this, take our “magic” film with bubbles and apply it to the top of the cake

Using a little pressure, press over the entire surface so that the bubbles seem to be pressed into the cream.

You can make only the top of the cake with honeycombs, or if the amount of film allows, you can wrap the entire cake with it (in this case, you will no longer need to sprinkle the sides of the cake with crumbs)

We put our cake in the refrigerator for 15-20 minutes so that the honeycombs set. Or, to be sure, you can immediately sprinkle the sides of the cake with crumbs of honey layers, then apply film and leave it to harden overnight in the refrigerator, as I did this time.

To sprinkle the sides of the cake, chop the scraps of honey layers (I use a mixer for this)

(You can add walnuts and grated chocolate to this crumb if you wish).

In the morning, carefully remove the film.

Because I made 2 cakes and scraps of honey cakes, I didn’t have enough, so I sprinkled 1 cake on the sides with muesli with pieces of fruit

Well, a “children’s” version of the cake
Bees, flowers and cake coating - milk mastic with condensed milk

IMPORTANT!

For this cake you only need to use baking soda, baking powder won’t work here - it just won’t work

There is no need to “extinguish” the soda first! Because honey contains natural acid, which, in combination with heat treatment, will “quench” the soda and it will not be felt at all in the cake

With flour, the principle is “it’s better to leave a little under than to over put!”
While the dough is hot, the flour mixes well, but if you overdo it, the dough will be stiff and difficult to roll out. It’s better not to pour in all the flour at once, let the dough rest, if there is not enough flour when rolling out the cakes, you will immediately understand it (the dough is too sticky, it won’t roll out) and you will always have time to add it, or dust the table and a piece of dough with flour.
The ideal amount of flour is when the dough rolls out easily, effortlessly and does not stick to your hands or rolling pin

To make it easy to transfer very thinly rolled cakes from the table to a baking sheet without tearing, roll out the dough directly on baking paper

To prevent the cakes from swelling with “bubbles” during baking (sometimes for some reason this happens), pierce the cake layer all over the surface with a fork before baking.

If you need perfectly even cakes (for example, for “packaging” then a cake for mastic), then you need to trim the cakes that are already baked, immediately after they are taken out of the oven while they are hot and soft. After the cakes cool, they become harder, but don’t let this scare you, after coating with cream and overnight in the refrigerator, the cake becomes very tender and fluffy.

Ready-made baked cakes can be stored for 2-3 weeks at room temperature, tightly wrapped in cling film, without losing their taste.

I also want to offer you another version of the cream for this Honey Cake, I made it this weekend and really liked it.

The cream turns out to be not as dense as cream, more delicate and less caloric because... the main part is milk.
Many people know and make this cream - or rather, both of these creams. Because I just made 1 cream from 2 and it turned out really VERY tasty!

I give a recipe for 1 liter of milk - from this amount I got a lot of cream - for 2 medium honey cakes, 7 cakes in each.

For 1 cake, feel free to divide the amount of ingredients in half.

Cream No. 1 (custard)
- milk 1 liter
- eggs (yolks only) 6 pieces
- sugar 1 cup (200 g)
- 1 tablespoon flour
- 1 tablespoon starch

Combine the yolks with sugar, beat lightly until smooth, add starch, flour, stir, if the mass is very thick, add a little cold milk. Bring the rest of the milk to a boil and, while constantly stirring, pour into the egg-sugar mixture in a thin stream, stirring. Bring the mixture to a boil, stirring constantly, and cook until thickened. If desired, you can add a little vanilla sugar.
We get the usual delicate custard which is already good in itself and many people use it solo in many cakes. But in Medovik, this is just my personal opinion, there is a very successful combination of boiled condensed milk and honey cakes. It seems to me that it is these two components that give the uniqueness for which honey cakes are so loved by the majority

So we do more Cream No. 2 (oil)
- 1 can of boiled condensed milk (380g)
- a pack of butter (200g)
Beat softened butter at room temperature with boiled condensed milk until smooth. All.
Now just combine the two types of cream and mix until smooth.
Only one thing, but - in order for it to turn out delicious and the cream not to cut off - the temperature of cream No. 1 and cream No. 2 should be the same, that is, the custard should not be hot! Be sure to cool it to room temperature.

Then add a teaspoon of cream and half a teaspoon of honey to each bowl.

Place the bowl of dark chocolate in the microwave for 25-30 seconds.
IMPORTANT! - chocolate should not be overheated, the oil will be cut off, the chocolate will begin to clump and the desired mass will not be obtained

If you don’t have a microwave, you can melt the chocolate mass in a water bath, but you just need to make sure that water does not get into the chocolate mass.
Mix softened chocolate + cream + honey until smooth. You should get this homogeneous chocolate mass.

Let the chocolate mass cool slightly. In the meantime, you need to wrap a small cutting board or flat plate with cling film or foil on which we will “draw” the bees. It is necessary to wrap it - then it will be easier for you to remove the bees from the foil (or film)

We put them in the freezer for 3-5 minutes so that the chocolate sets, in the meantime we also melt the white chocolate mixture in the microwave (or water bath) and stir

We also put it into a “pastry bag”, make a small hole at the end of the bag, take our chocolate “tadpoles” out of the freezer and draw eyes and stripes with white ganache

Then, if you are the happy owner of stores that sell almond petals ( already sliced almond plates kami) we skip the following points and “stick 2 almond petals into the bee’s body - a wing.
If sliced almonds are not sold in your stores or you haven’t found them (like me this time), you should

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How to make a bee for a cake

Honey cake "Bee"

For honey cakes:

The quantity of products is given for 1 large cake

(Because I baked 2 cakes, but in the photographs the number of products is 2 times more)

Combine eggs with sugar

Then add honey, butter, soda

Mix everything well and put in a water bath: pour water into the pan, put it on the stove, when the water boils, place the container with the dough on top of the pan with water

Heat, stirring constantly, until the mass turns dark golden brown, the mass will double in size.

Then remove the mass from the stove, add flour (sift into the mass)

Knead the dough, it immediately turns out very sticky, but when it rests, it stops sticking to your hands, it is very convenient to roll it out

Our dough rested, cooled and rested.

Cut out the cakes (I use a plate of the required diameter for this)

(add the dough to the scraps of cakes and roll them out again - for the next cake, or bake together with the cakes - to then use for sprinkling the sides of the cake)

Using a rolling pin, transfer the resulting cakes onto parchment paper greased with vegetable oil.

We bake the cakes at a temperature of 200°C. The cakes bake quickly, depending on the oven - 3-7 minutes. Place the baked cakes in a stack and cool at room temperature.

While the cakes are cooling, let's make the cream.

For cream:
(for 1 cake)

Combine sour cream, cream, boiled condensed milk and honey

Beat with a mixer until smooth.

All! The cream is ready!
Divide the cream into 2 parts. The smaller part is for the top of the cake.

Spread most of the cream over the cooled cakes.

And put the cake - the preparation in the refrigerator.

In the meantime, let's cook gelatin cream.

Pour 1 pack of gelatin with cold cream (water or milk)

Let it swell (with good microcrystalline gelatin this happens quickly - within 5-7 minutes)
This is the thick mass we got after swelling

Transfer the gelatin mass into a saucepan and set to heat on the stove

Stir constantly without bringing to a boil!
This is what melted gelatin should look like

Cool the gelatin slightly (not until it hardens! 2-3 minutes, no more!)

And carefully, with constant stirring, add it to the cream

Because The gelatin is still hot, then after adding it to the cream, the cream becomes quite liquid, don’t be alarmed, this is how it should be

The honey cake “Bee” is prepared very quickly: the dough is kneaded for 15-20 minutes, and about the same time will be needed to bake the cakes, but to prepare the cream you need no more than 5 minutes. The most difficult and hilariously long thing is waiting for impregnation. In order for the cake to “ripen”, you need to let it brew for at least 8-10 hours.

The husband showed the guests the softness of the cake by cutting it with the back of a knife. A very soft, tender and moist cake with a chocolate aroma.

Bees made with your own hands not only decorate the cake, but also have an important function - in a noisy company of children they create complete silence for 2 minutes, when the children examine, select and eat them. And this is worth a lot.

Prepare the necessary ingredients.

Combine eggs with half a serving of sugar.

Chop a little. This can be done by hand or with a mixer. Set aside - you'll need it a little later.

Place butter in a saucepan and add the second half of sugar. Place over medium heat and stir until the sugar is completely dissolved.

Pour in honey, stir and add soda. The mass will begin to rise, make noise and turn white. Remove from heat and leave to cool for literally 3-5 minutes.

Then, while stirring the mixture, pour in the previously beaten eggs and return the pan to the heat.

Sift flour together with cocoa powder.

Add half a portion of flour, stirring continuously. When all the flour has dispersed, the mass becomes homogeneous - remove from heat.

Leave for 3-5 minutes to allow the mixture to cool slightly. And then add the second part of the flour and knead the dough. It will become soft and pliable.

Divide the dough into 10 equal parts.

Roll each part one by one into a thin cake. Place an even circle on top (any pan lid will do) and trim off any uneven edges. Bake cut pieces of dough to top the cake.

The dough turns out so soft and manageable that it does not require additional flour for rolling out. It is very pleasant to work with.

Bake each cake on a baking sheet in the oven for 2-3 minutes. When I rolled out the next cake, the previous one was already ready.

When the cakes are ready, prepare the cream. Place soft butter in a bowl and beat at high mixer speed until fluffy.

Add condensed milk and use a mixer to bring until smooth.

Add homemade sour cream and mix by hand. The cream is ready.

Generously layer all the layers of the cake. Place a form on top in the form of a honeycomb (print a design on glossy cardboard with a printer and cut it out - this is if there is no form). Crush the baked and cooled cake scraps with a rolling pin and sift through a sieve. Sprinkle the cake generously on all sides. Remove the honeycomb shape.

Prepare the bees: Melt white chocolate, place in a pastry bag and draw bee wings on the parchment. Place in the refrigerator until completely frozen. Melt the dark chocolate and draw the body and head of a bee. Apply stripes of white chocolate along the body, and then insert the wings. Place in the refrigerator.

Place the bees in the hive. Honey cake “Bee” is almost ready.

When the cake is soaked, you can safely serve it.

Bon appetit. Cook with love.

Today "So simple!" invites you to cook honey cake “Bee”- a delicate dessert with a delicious aroma of honey and an unforgettable taste of childhood!

Its 8 thin, tender, melt-in-your-mouth honey cakes, soaked in airy custard, will not leave lovers of sweets indifferent. Brew delicious tea, invite your friends and enjoy the most delicious honey cake!

Cake "Bee"

Ingredients for the crusts

2 eggs
2 tbsp. l. honey
250 g sugar
500–550 g flour
50 g butter
1 tsp. soda

Cream ingredients

500 ml milk
2 eggs
2 tbsp. l. flour
150–200 g sugar
100 g butter
1 packet vanilla sugar

Preparation

Mix eggs, sugar, butter, liquid honey in a saucepan.
Place the pan on low heat and stir the contents until the sugar is completely dissolved.
When the sugar dissolves, add soda. The mass will begin to foam and double in volume. Stir vigorously for another 30 seconds and then remove from heat.
Start stirring in the pre-sifted flour with a spoon. Gradually the mass will cool down and you can knead it with your hands. You should get a soft, not very stiff dough.
Divide the dough into 8 parts. Roll them into balls, cover with film and put in the refrigerator.
Meanwhile, prepare the custard.
In a small saucepan, combine flour, sugar, vanilla sugar, eggs and whisk everything into a homogeneous mixture. Add milk little by little and stir until smooth.
Place the pan on low heat. Continuously stir the milk mass to avoid the formation of flour lumps. Once the custard thickens and begins to boil, remove it from the stove.
Add soft butter to the hot custard mixture and stir until it is completely dissolved. Cover the cream with cling film and cool to room temperature.
Take one ball of dough out of the refrigerator. Roll out thin honey cakes on floured parchment paper. Transfer the cakes to a baking sheet directly with parchment paper and bake on it.
Bake the cakes in an oven preheated to 180 degrees for 3-4 minutes or until golden brown.
Immediately after baking, while the cake is soft, place a mold of the required diameter on top (mine is 22 cm) and cut the cake along its edges. Don't throw away the trimmings. Grind them in a blender to sprinkle on the sides and top of the cake.
Grease the cooled cake layers, sides and top with cream. After this, generously sprinkle the cake with the remaining cakes crushed in a blender.
Take it away honey custard cake in the refrigerator for several hours to soak.
The cake is soft, tender and cuts like butter. Enjoy your tea!