How to make a honey cake. Homemade Honey Cake

15.09.2019 Dishes for children

There are many recipes for honey, but the classic version is still the most popular - with sour cream. All technologies for making cakes in most cases are similar both in terms of methodology and set of ingredients, but each recipe has its own nuances.

Today we will take a closer look at how to cook a classic honey cake with sour cream. The top of our baking will be decorated in the form of bee honeycombs, and from almonds we will make cute “bees”. Such a simple decoration will surely interest children and amuse adults!

Ingredients:

honey - 2 tbsp. spoons;
eggs - 2 pcs.;
baking soda - 1.5 tsp;
sugar - 200 g;
butter - 35 g;
flour - 300 g (+ approximately 100-150 g for kneading).

For cream:

sour cream 20% - 400 g;
cream from 33% - 150 g;
sugar - 150 g;
vanilla sugar - 10 g.

For decor (optional):

almonds - 5-6 pcs.;
almond petals - 10-12 pcs.;
gelatin - 5 g;
cocoa powder - 1-2 teaspoons;
chocolate syrup or melted chocolate.

Honey cake classic recipe with photo step by step at home

We will prepare the dough for the honey cake according to the classic recipe - in a "water bath". Pour a little water into a small pan, place a heat-resistant bowl of the right size in such a way that its bottom is in contact with the liquid level. Bring the water to a boil over low heat, and then melt the butter bar.
Then we add all the norm of sugar, honey and soda at once, drive in two large raw eggs. Constantly stirring, we maintain the mixture in a "water bath" for 5 minutes.
Then gradually pour 300 g of flour, without ceasing to intensively knead the mass. We achieve a homogeneous consistency without lumps. After 3 minutes, remove the flour mass from the stove.
Having completely cooled, we spread the contents of the bowl on a work surface sprinkled with flour. Knead manually plastic dough for honey cakes. Add flour until the mass ceases to stick to the palms.
We divide the finished dough into 4-5 equal parts. One of them is placed on parchment and rolled into a thin cake. During baking, the cake will noticeably grow, so the thickness of the workpiece should not exceed 3 mm. We take a regular plate or any other round-shaped pattern and draw a contour with a knife blade. Separate the dough from the cake and lay it side by side - we will also bake them and will continue to use them for decoration.
We transfer the parchment with the first cake to the baking sheet and send it to the oven preheated to 180 degrees. Bake for 7-10 minutes (until noticeably browning). Meanwhile, on another sheet of parchment, roll out the next blank, etc.
We turn baked scraps of dough into minimal crumbs using a blender or a conventional crush.
While the cakes are cooling, prepare the cream. Beat the chilled cream with sugar (regular and vanilla) to a density. We start working as a mixer at the lowest possible speed, increasing the speed of revolutions gradually.
To the thickened cream, spread the sour cream and whip the mass again until the components are combined. If desired, sour cream can be made without the use of cream, but they give the finished honey cake an additional delicate taste.
Put the first cake on a large plate. We apply a creamy sour cream layer on the base of the cake. We do not regret the cream - we spread it thick enough so that the honey cakes are thoroughly saturated!
Next, lay out the second cake, smear again. Thus, we form the whole cake.
How to decorate a honey cake with sour cream
We offer to arrange a honey cake in the form of honeycombs with bees. To do this, in the remaining portion of the cream we introduce the sifted cocoa powder. Beat with a mixer until evenly stained in a light chocolate shade.
Soak gelatin in 4 tbsp. tablespoons of cold boiled water and leave to swell.
We swell the swollen gelatin mass by placing the container "in a water bath" or in a microwave oven. Do not boil! As soon as the gelatin dissolves, cool slightly and, stirring, introduce a thin stream into the cream. Immediately coat the top and sides of the baking dish.
We take a film with bubbles (which is usually wrapped around equipment and fragile objects) and we press it to the surface of the cake, pushing the bubbles into the cream. Sprinkle the baking sides with crumbs from the scraps.
We remove the honey cake with sour cream on the shelf of the refrigerator. We leave it in this form at night for impregnation. In the morning, carefully remove the film.
“Bees” are made from almonds. To do this, peel the nuts - pour them with boiling water and leave for 5-10 minutes. After the specified time, remove the already softened skin. Dip the tip of the toothpick into chocolate syrup or melted chocolate. We draw strips and “eyes” on nuts. In random order, we plant "bees" on the surface of the cake. To simulate the wings on the sides of the nuts we apply almond petals.
After the design, we cut the classic honey cake with sour cream and serve portionedly and serve with tea / coffee.

Have a nice tea party!

Among all the cakes that our grandmothers and mothers baked, Honey cake remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. In fact, prepare “Honey” In this article we will introduce you to different recipes and share the options for creams.

Treat for the Empress

But did you know that a seemingly simple "Honey" is a whole story that began about two hundred years ago? It is said that a mysterious culinary cook first prepared this sweet temptation for the beautiful Elizabeth Alekseevna, who was the wife of the Emperor and Autocrat of All-Russian Alexander the First.

Many years passed, the time changed, and with it the recipe. Honey cake simple, made from honey cakes and cream based on sour cream, is still the most beloved dessert.

Classics of the genre

So, if you decide to bake Honey, it’s easier to start with the basic, classic recipe.

To prepare the dough, prepare:

Eggs - 3 pieces.
Premium wheat flour - 3 cups.
Honey - 3 tablespoons with a slide.
Soda - 1 tablespoon.
Sugar - 1 cup.

For cream you need:

Sour cream with a fat content of at least 20% - 800 grams.
Sugar - 1 cup.

Magic dough

First of all, we start kneading the dough. We take a saucepan from a stainless steel and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We put on a strong fire and, without stopping mixing, wait until the mass increases in volume by three times and acquires a golden color. The consistency of the mixture should be foamy.

Remove the pan from the heat and slowly, in small portions, pour in the sifted flour, without stopping interfering. When the dough becomes homogeneous, divide it into eight equal parts.

Baking Secrets

We take a detachable shape of the right size, grease the bottom and sides with vegetable oil and spread the bottom with parchment. We spread the dough and gently, without using a rolling pin, level it on the bottom with your hands or a spoon.

We put in a preheated oven and bake each cake for 7-12 minutes at a temperature of 180 degrees. To pull out the cakes and still not damage them, we take out the bottom from the mold, turn it upside down with parchment and carefully remove it.

Cream magic

While our cakes are getting a golden blush, let's take care of the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or a hand blender. When the cakes are cooled and hardened, our cream must be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for full impregnation. It usually takes 12 hours. Top of the finished goodies can be sprinkled with crushed walnuts or pastry topping. As you can see, cooking a classic Honey cake is easy!

Condensed rivers, honey banks

If you are familiar with the basic recipe, you can try your hand at a more complex version. We propose to cook a delicate, tasty, aromatic, but more complex Honey cake. The recipe is simple, but it is only at first glance. In fact, he will have to tinker with it. But as a result, you get an airy, sweet, and at the same time not a sugary treat.

For the test, we need the following ingredients:

Premium wheat flour - 500 grams.
Margarine - 100 grams.
Eggs - 2 pieces.
Honey - 2 full tablespoons.
Soda - 1 teaspoon.
Sugar - 150 grams.
Salt is on the tip of a knife.

For cream, prepare:

Butter with a fat content of at least 72% - 250 grams.
Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the easiest "Honey". But the effort is worth it!

Water bath to help

We begin to cook, as always, with dough, which is kneaded in a water bath. To build it, you need to choose two pots. One should be big and the other a little smaller. The first is placed in the second.

Pour half the water into a large pot and put on fire. When the water boils, cut into large cubes of margarine, put in a smaller pan and put it in a large pan. Thanks to such an impromptu water bath, margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Do not stop stirring until sugar is completely dissolved.

Break eggs into a separate container and beat them lightly with a fork. Then pour them in a thin stream into the total mass and mix. Thanks to the water bath, the eggs will not curl.

After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the fire and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth until it turns soft and pliable.

Divide the dough into 8 identical koloboks and roll each with a rolling pin. If the dough cools down and loses elasticity, it can again be put in a water bath, where it will heat up and will again be malleable.

We bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.

Sweet moments

When the cakes are baked and cool, we proceed to prepare the cream. We cut the butter into cubes and soften it. Then open the jar of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and whip the cream.

Coat the cooled cakes with plenty of cream, the ugliest cake can be crushed and decorate the cake on the sides and top. We remove the resulting culinary product for the night in the refrigerator, where it is impregnated and will reach the desired state.

Of course, you can’t say that cooking this “Honey” is as easy as shelling pears - what a water bath is worth it! And, nevertheless, efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If there’s not much time, and there’s no particular desire to bother with the cake, you can prepare a quick “Honey”, a simple recipe with a photo of which we suggest to master (what’s useful?)

For the test we need:

Eggs - 4 pieces.
Wheat flour - 3 cups.
Sugar - 1 cup.
Honey - 1 cup.
Walnuts - 50 pieces.
Baking powder - 2 teaspoons with a slide.

For the cream we will use:

Sour cream with a fat content of 35% - 400 grams.
Powdered sugar - half a cup.
Vanilla - 1 pinch.

Handmade

First things, peel the nuts and chop them with a knife or a blender. In a separate container, beat the eggs with the mixer with the addition of sugar and honey. Then add flour, nuts, soda and knead everything well. We form a large kolobok, put it in a bowl and cover with a clean towel or leave to rise in a warm place for 3-4 hours.

After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with oiled parchment. Then we divide our dough into 6-8 equal parts, each roll out in a thin layer and bake for 6-8 minutes.

Under powdered sugar

When the skin has cooled and will be ready to smear, we begin to prepare the cream. To do this, beat sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When served, it can be decorated with walnuts, crushed almonds or grated chocolate. Try to cook this “Honey”: the recipe is simple, quick to execute, and the dessert is very tasty.

Assistant multicooker

If there is a crock-pot in the house, it’s as easy as baking “Honey” in it! This miracle helper will save your time and nerves. In addition, thanks to her, this dessert will be mastered even by one who has not once baked anything. So, we suggest you try this honey cake, which is easy to prepare. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute availability.

To make the dough, prepare:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - a little more than half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.

For cream, we need half a liter of sour cream and 3 tablespoons of sugar.

Rather soon

First, beat the eggs with sugar until a cool foam forms. Then add honey and slightly whisk again.

Pour flour and soda gently into the resulting mass, mix the dough with a mixer until smooth and pour it into the multicooker bowl pre-greased with vegetable or olive oil. We set the “Baking” mode and wait until the miracle assistant makes our dough ready, then we take it out and cut it into long cakes with a long and sharp knife (the finer they are, the better).

To prepare the cream, beat sour cream and sugar. Then we form a cake, spreading cream on each cake. We put it in the refrigerator for impregnation. That's all!

Cream paradise

And finally, we want to tell you another secret, thanks to which you can diversify the recipe. Honey cake is a simple and delicious dessert, but few people will be surprised. How can you diversify it? Of course, creams! Try to soak your honey cake with custard you will surely like it!

Chocolate Tale

To make a chocolate cream, you need to take:

Eggs - 3 pieces.
Sugar - 150 grams.
Flour - 3 tablespoons.
Milk - 400 grams.
Starch - 1 tablespoon with a slide.
Vanilla is on the tip of a knife.
Butter - 150 grams.

We mix everything except butter in a saucepan and cook over low heat until thickened. The main thing is to constantly stir so that lumps do not form. Leave to cool. Then we beat the butter and in small portions we introduce the custard mass into it. Beat non-stop until smooth. The finished cream should resemble 25% sour cream in density.

Homemade cakes always delight with a special taste. Yes, maybe they will lose to the purchased ones, if we compare by external signs, because professional confectioners have different ingredients, modern equipment, knowledge when home cooks have only a recipe, a whisk and a packet of flour and butter. To bake a nostalgic honey cake, a classic recipe with photos and step-by-step detailed instructions help to understand the intricacies of the preparation.

Honey cake, "turtle" or "Zebra", "Napoleon" - real greetings from childhood! It is worth remembering how mother or grandmother baked the night before, when the birthday was coming in the morning. It was a special pleasure for the birthday man to watch the process.

How easily mother’s (or grandmother’s) hands flutter, how flour crumbles, how before the eyes individual ingredients turn into one big, undoubtedly tasty and beautiful Honey cake, a classic recipe with a photo, it is visible step by step, in the process. Surprisingly, for most homemade cakes there is no need to take a dozen ingredients, everything is available.

Honey cake is the most popular cake

Probably in 100-150 years it will be cooked at home, sold in confectioneries, because people will not stop loving. Such recipes are passed as a heirloom to new generations. Moms teach daughters (sometimes sons who love to cook), then they pass them on to their children. Although it would seem, why bake now? After all, there are so many pastry shops and baking centers. You can order any, even intricate cake, with any pattern or pattern, any shapes.

But for some reason, an ordinary Honey cake baked with custard gives odds to any of the culinary masterpieces. Even be crooked or crooked. But made by loving, native hands, it contains only natural, well-known ingredients, without thickeners, preservatives, dyes and other “joys” of the culinary industry. At home, on the contrary, it leaves a taste familiar from childhood, even the look!

Moreover, the classic recipe provides only affordable, inexpensive ingredients. It is not surprising, after all, many “nostalgic” cakes come from villages where only butter, fatty, tasty milk, homemade cream, sour cream are at hand. This was all used. Mistresses experimented with ingredients, so different cakes came out.

Of course, the army of losing weight Medovik seem a real source of calories. It's true. The cake is fatty; its use under the article “dietary dishes” will not work. However, holidays rarely happen in life, why not treat yourself, loved ones, especially children?

Honey cake on sour cream

Ingredients (on cakes):

Eggs - 4 pcs;

Sugar - 180 g (this is a full glass);

Butter - 50 g;

Flour - 550 or 600 g;

Honey - 100g (this is 4 pain.spoons);

Soda - 1 m.spoon

Cream with sour cream:

Sour cream (fatty, 20%) - 500 g;

Sugar -180 g (this is a glass).

Cream with condensed milk:

Condensed milk - a can (will be 360 \u200b\u200bg);

Butter -200g.

Cooking:

Take away 2 pots at once - one large, the other smaller. This recipe involves the preparation of a dough using an ordinary water bath. Choose a flat cover, the diameter of which you can measure the cakes. It is better to pull out the butter in advance, let it soften. It is important to use warm, soft, room temperature.

Condensed milk take milk, not condensed milk or condensed milk. Learn the composition. Proper, natural milk will contain nothing but milk, cream, and sugar. All. GOST of course changed, but the basic requirements for the composition remained.

A honey cake always takes time, if you do it the day after tomorrow, when tomorrow there is no time, you can only bake cakes in advance. Make cream with condensed milk tomorrow. Process the cakes, they will have time to soak until the day after tomorrow. Do not soak in advance, giving 2-3 days, for Medovik this is a lot.

Take a convenient, large dish, where you will then form the dough. Break the eggs there and beat with a whisk (or blender), adding sugar. A lush, light white foam should come out.

Add the already softened oil, followed by honey and soda. Using the largest of the pans, organize a steam bath and place the mixture there (after stirring). The time is 15-20 minutes. How to do it: pour water into the larger of the two pots, then install it on the stove on top of the smaller pan, there is a soda-honey mixture. Stir while the water in the lower pan boils, creating a bath.

Readiness is determined by appearance: here the mass has increased, darkened, acquiring a pleasant, honey tint. Gently add 1/3 of the prepared amount of flour. Stir, breaking all the lumps that form. Boil with flour for 1 minute, stirring. You need to get a liquid, monotonous custard dough with beautiful, caramel stains.

Sift all added flour. After removing the top pan (with dough) from the heat, mix to achieve a homogeneous mass. Add some more flour while stirring. Next, sift the remaining flour on the table, forming a slide. Pour the soda-flour mixture there.

Pouring flour, we begin to form the dough already under the cakes. Caution! The dough is still quite hot, touch carefully. The consistency of the test is plastic, medium toughness. Try to figure out how you will roll it out later.

Divide still warm dough into 8 equal parts by weight. From each we form beautiful, dark golden balls. then we hide them in a dark, cool place, let the dough infuse for 15-30 minutes. Conventional cling film will help with airing. There is no need to cool for a long time, otherwise the dough will become unpleasantly stiff, lose plasticity. Check if it has cooled down, it can be removed from the cold and rolled out already into cakes.

When working on cakes, make sure they are visually even. This will affect the overall shape of the cake, its taste. Having rolled out the first of the balls, we try it on the cover chosen for the cake layers. Cut the edges.

On flat cakes, prepare a flat, convenient baking sheet so that they fit freely, without bending the edges. Grease with oil, then lay the parchment. 3-4 minutes with 180 degrees will take to the cake. The main thing is to achieve a light brown, closer to golden shade.

Attention, cakes are quickly baked, change on time. You can of course reduce it from 180 to 160, then the baking time will be 6-8 minutes. You look just how powerful the oven is, how quickly it copes.

Pulling cakes, you need to cut them still hot, applying the lid. Trim everything.

That's it, ready-made, crispy cakes stand. Do not be afraid when they cool and solidify. This is normal for a custard recipe. Of course, some offer to buy cakes, but homemade is better. If you make a real Honey cake with sour cream, then let everything be homemade in it! Otherwise, just a store surrogate. After all, the cake has 50% taste of cake, 50% - cream.

Gather all the scraps obtained and mash using a rolling pin - go through as you do at the time of rolling or chop in another way that is more convenient for yourself. Some use a meat grinder, others like a thing that mashed potatoes, making mashed potatoes. The main thing is to grind all the scraps to a state of dust.

To prepare the cream, spread the sour cream in a convenient bowl, pour the sugar in it and whisk it. By the way, sugar should not be immediately sprinkled in a glass, but gradually, literally, in a spoon. Beating time - 15 minutes. The main thing is to get a lush, uniform snow-white cream.

Beat condensed milk separately by adding butter. The main thing is to use soft, but not completely melted butter. Beat briefly, achieve a homogeneous mass when the oil is merged with condensed milk.

That's all, it's time to get a beautiful, flat plate (under the cake) and grease the cakes. Alternate creams. By the way, a little secret. At the bottom of the plate, before setting the lower cake, pour a little from the sour cream, then the lower cake is soaked well. Make cream layers oily without sparing. Most will leave after soaking.

When collecting the cake, do not press the cakes tightly, otherwise most of the cream will drain, the cake will be worse saturated. The task is to save 95% of the cream there, between the cakes, as can be seen from the photos. However, both creams are quite thick, so the task is quite feasible.

Honey cake in milk

Ingredients for the dough:

Eggs - 2 pcs;

Honey - 3 b. spoons;

Sugar - 5 b. spoons;

Milk -125 ml;

Soda - 1 m.spoon;

Vinegar - 1 b. a spoon;

Flour - 25 b. spoons.

For cream:

Butter - 400 g;

Milk -400 g;

Flour - 2.5 b. spoons;

Sugar - 6 b. spoons;

Cognac -1 tsp.

Cooking:

Korzhi. Take a convenient, deep, large bowl where you will form the dough. Stir the eggs thoroughly there, adding sugar. Use a spoon or whisk, fork, mixer (what is). Beating is not necessary, the main thing is to grind until the grains disappear.

Next added milk, honey. When the honey is solid, melt it a bit using a water bath or hold it by the stove. Next is the turn of adding already extinguished soda (extinguish it with vinegar).

Keep stirring. Gradually add flour, spoonful, depending on the consistency of the dough. 20 spoons may not be enough. When the dough comes out already fairly viscous, pour on the working (for future rolling) surface of the flour table, distribute. Place dough on top, another spoonful of flour on top. Everything, it's time to knead with your hands. The rest of the flour is already added arbitrarily, in the process.

See that the dough then holds its shape, it can be divided, then rolled out. Next, cut the finished dough evenly into 5-8 (depending on size) parts. The amount will affect the size, thickness of the finished cake layers, the height of the cake.

By the way, the secret of phased preparation for shortcakes is to make them thinner, then it is better to soak in cream, Honey cake will turn out more tender. Each cake is laid out alternately on an already greased baking sheet. Bake for a short time, 5-10 minutes, until tender.

You can make a cake shape by eye, cutting off the rest according to your choice or initially cooking something (for a round lid, for a square lid) so that the Honey cake has a certain shape.

Cream. This custard cake is made with the addition of milk. ¾ from milk, put in a saucepan on a fire, in the rest, ¼, dissolve the sugar, then add to the milk already on the stove. It is important here to stir, keep to a boil. Everything, a viscous, sweet mass will come out, which needs to be cooled, then portioned, add oil. Now it’s important to beat the ingredients well, to a creamy, airy structure.

It's time to collect the pieces in the cake. Make a beautiful, flat plate or cake stand. Secret: put a little cream there so that the lower cake is saturated along with the middle, on both possible sides. Everything, it's time to lay cakes. Remember, when processing each, it is important to maintain 95% of the cream between the cakes, so do not press hard, laying on top of the greased next.

By the way, the last (you can fry it) can be used as a whole for dusting, grinding it along with scraps. The baby will turn out large, go. With milk, the cake will be less high-calorie, and any figures can be made from ordinary mastic, if the cake is needed later on for a birthday or name day.

Most prefer condensed milk, but plain milk will also do. For taste, you can add some flavoring (any). To decorate traditionally by coating the sides, top with cream and then sprinkled with crumbs. A honey cake is always recognized by it.

Shelf life - no more than 72 hours, the finished Honey cake should be infused for 10-12 hours, it turns out all night. Therefore, before it was cooked in the evening to please the birthday man in the morning. Yes, the cooking time is decent, 2-3 hours, if done alone. Some housewives use the services of home helpers, why not?

Then making a delicious dessert becomes a family affair, together and more fun. It is worth remembering how often children loved to just sit nearby in the kitchen. Only the stirring was trusted, to break the egg. Mom (or grandmother) did the rest herself.

Honey is not needed buckwheat or acacia, although they are tasty. From them, the cakes are then slightly bitter, this is unpleasant. What is needed is liquid, homogeneous honey, then the dough will come out homogeneous. If honey succeeds, melt using a water bath. Thick honey does not lend itself to a blender.

It is important to warm the eggs, let them stand in the room before breaking. Sift flour, then it will gain lightness, airiness. When the dough is already kneading using a water bath, make sure that the water below does not drill in full, but gurgles. Regulate the fire.

If replacing soda baking powder, add slowly, only at the end. Some people, by the way, advise soda to pour not to the dough, but earlier, to the eggs. Then they will increase the volume.

Among all the cakes that our grandmothers and mothers baked, “Honey cake” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with the celebration of the New Year. Those who have never tried to bake this cake are sure that it is very difficult. In fact, cooking “Honey” is as easy as shelling pears! In this article we will introduce you to different recipes and share the options for creams.

Treat for the Empress

Many years passed, the time changed, and with it the recipe. Honey cake simple, made from honey cakes and cream based on sour cream, is still the most beloved dessert.

Classics of the genre

So, if you decide to bake Honey, it’s easier to start with the basic, classic recipe.

Ingredients

Eggs - 3 pieces.
Premium wheat flour - 3 cups.
Honey - 3 tablespoons with a slide.
Soda - 1 tablespoon.
Sugar - 1 cup.
Sour cream with a fat content of at least 20% - 800 grams.
Sugar - 1 cup.

Cooking

Remove the pan from the heat and slowly, in small portions, pour in the sifted flour, without stopping interfering. When the dough becomes homogeneous, divide it into eight equal parts.

Honey cake with cream of condensed milk and butter

If you are familiar with the basic honey cake recipe, you can try your hand at a more complex version. We propose to cook a delicate, tasty, aromatic, but more complex Honey cake. The recipe is simple, but it is only at first glance. In fact, he will have to tinker with it. But as a result, you get an airy, sweet, and at the same time not a sugary treat.

Ingredients:

Premium wheat flour - 500 grams.
Margarine - 100 grams.
Eggs - 2 pieces.
Honey - 2 full tablespoons.
Soda - 1 teaspoon.
Sugar - 150 grams.
Salt is on the tip of a knife.
Butter with a fat content of at least 72% - 250 grams.
Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the easiest "Honey". But the effort is worth it!

Cooking:

When this happens, add sugar, honey and salt to it. Do not stop stirring until sugar is completely dissolved.

Break eggs into a separate container and beat them lightly with a fork. Then pour them in a thin stream into the total mass and mix. Thanks to the water bath, the eggs will not curl.

We bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.

Honey cake in a slow cooker

Ingredients:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - a little more than half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.
Sour cream - 500 gr
Sugar - 3 tablespoons

Cooking:

First, beat the eggs with sugar until a cool foam forms. Then add honey and slightly whisk again.

To prepare the cream, beat sour cream and sugar. Then we form a cake, spreading cream on each cake. We put it in the refrigerator for impregnation. That's all!

Cream paradise

Chocolate Tale

To make a chocolate cream, you need to take:

Eggs - 3 pieces.
Sugar - 150 grams.
Flour - 3 tablespoons.
Milk - 400 grams.
Starch - 1 tablespoon with a slide.
Vanilla is on the tip of a knife.
Butter - 150 grams.

Despite the fact that for many Honey cake is associated mainly with holidays and home celebrations, in my family this cake is baked at least once a month. The thing is that Honey cake is my husband and father’s favorite cake, that’s why my mother and I pass each other this “culinary relay race” with stable regularity.

Cooking honey cake includes not only baking cakes, but also cooking cream. For this cake, I always use the same classic sour cream, which is best able not only to soak honey cake, but also to emphasize the taste of this homemade cake even more. For sour cream, fat sour cream with a fat content of 25% is best suited.

Another important feature of the recipe is the cheapness of the cake. Ingredients for honey cakes, of which Honey cake consists, are not very expensive, and most of them are always available in the refrigerator of any housewife.

If you have never cooked this cake before and you are afraid of culinary failures - the main thing is to follow all the cooking steps step by step and you will succeed the first time!

Ingredients:

For honey cake:

3 eggs
1 tbsp. Sahara
50 g butter
2 tbsp honey
1 tsp soda
a pinch of salt
3.5 tbsp. flour

For cream:

500 ml sour cream
1 tbsp. Sahara
1 tsp gelatin

Cooking in steps with a photo:

Beat eggs with sugar into a homogeneous mass with a mixer.
Then add the required amount of honey to the egg mass. Again, beat a little with a mixer.

We put the container with the mass in a water bath and keep it like that, constantly stirring for about 15 minutes.
After a quarter of an hour, remove the container from the bath and allow the mass to cool. In several approaches, add flour to the honey mass and knead the dough for the cakes of the future honey cake.
Roll out the finished dough lengthwise, giving it the form of "sausage".

We roll each of the pieces of dough into a thin layer, sprinkling it with a little flour from time to time so that the dough is not sticky. We shift the rolled layer of honey dough onto a baking sheet greased with vegetable oil.
We send the dough into the oven, preheated to 180 degrees. The baking time of each cake varies within 7 minutes.
While the cakes are not cooled, we put on them a plate of the desired diameter and cut off the excess cakes with a knife. It is important to do everything quickly when the cakes cool down - they become hard.
Alternately, we perform the same procedure with all the cakes, which in the end we get eight pieces.
Now we turn to the preparation of the cream. Pour sugar into a deep bowl and add sour cream to it.
Beat sour cream with a sugar mixer. Then, in a minimum amount of hot water, dissolve the gelatin and pour in a thin stream into the cream, continue to whisk.

Knead the crusts of the cakes into small crumbs with your hands or grind them in a blender.
Sprinkle crumbly cake from all sides. As a result, we get such an appetizing homemade Honey cake with sour cream.
After the honey cake is soaked, cut it into portioned pieces and serve the cake on the table.