Heat softened butter, sugar and honey in a water bath for about 4-5 minutes, stirring constantly. The mixture should become homogeneous and the sugar should dissolve completely. Add baking soda, stir and heat for 1 minute more. Remove mixture from heat, add eggs while stirring vigorously.

Add flour and stir until smooth. Place the dough in the refrigerator for 30 minutes.

Divide chilled dough into 8 parts. On a sheet of parchment, draw a circle with a diameter of about 20 cm. Preheat the oven to 200 degrees. Roll out each part in turn into a thin circle on parchment and bake for 3-5 minutes. until ready (it is convenient to use 2 sheets of parchment with a circle outlined).

Prepare the custard: grind the yolks with sugar and vanilla. Add 50 ml of cold milk and stir. Add the sifted flour to the yolks and mix well again. Add another 50 ml of milk to the mixture. Bring the rest of the milk to a boil and pour in a thin stream to the yolks while stirring vigorously with a whisk.

Put the mixture on the stove and, with constant stirring, bring to a boil and thicken. Add chilled butter to the cooled cream and beat the mixture with a mixer.

Layer honey cakes with ready-made cream. Dilute the icing sugar with lemon juice to the desired consistency and cover the top cake. Give the cakes time to soak a little and cut into portioned cakes. Decorate each cake with marmalade flowers.

1. All ingredients ( eggs, milk, sugar, honey, butter, soda) in addition to flour, combine, mix well.

Put on medium heat and cook 10 minutes with constant stirring, until the mass acquires a brown-amber color and increases in volume.

2. K honey mass we sift flour- Knead soft sticky dough.

3. Leave the dough for half an hour in a warm place. Preheat the oven to 180° .

4. Divide the dough into 5-6 parts.

5. We roll out each part and cut out a rectangle (if you want to bake a cake, it is better to cut out the shape of a circle), do not detach the trimmings, leave them on a baking sheet.

Each cake is baked for 5 minutes.

6. trimmings We put the finished cakes back in the switched off (cooling) oven so that they dry out (otherwise they cannot be crushed into crumbs).

7. :

all ingredients ( milk, flour, starch, egg, sugar, vanillin) except oils combine, mix well.

We put on medium heat - stirring, cook until thickened (until boiling).

8. Cool the cream to room temperature or slightly warmer.

9. Whisk soft butter(room temperature), in portions adding to it cream .

The mass should become lush and increase in volume (beat for about 10 minutes).

10. trimmings grind the cakes into crumbs.

11. Lubricate the cakes with cream and stack on top of each other, we also lubricate the upper cake and cover it thickly with crumbs (if you are preparing a cake, then sprinkle the edges as well).

We put it in the refrigerator overnight.

Honey cake "Ryzhik", a classic recipe

Honey cake "Ryzhik" is one of the best cakes, without which it is difficult to imagine family holidays. Cake "Ryzhik" is included in the menu of many respected cafes and restaurants.

Ingredients

For test:

1 cup of sugar,

2 medium eggs

3 cups flour

100 grams of butter or margarine,

2 tablespoons with a slide of honey,

2 teaspoons of soda.

For cream:

500 grams of sour cream,

4-6 tablespoons of granulated sugar.

Cooking method

1. Butter, honey, eggs, sugar rub thoroughly.

Put a plate with honey mixture in a water bath.

Stirring, cook 6-10 minutes until the mass has a homogeneous consistency.

2. Add soda, mix.

Put it back in the water bath for 3-5 minutes .

3. Sift a part into a deep plate flour, add to it honey mixture and mix well.

4. Then sift leftover flour, and knead a soft dough with your hands or in a blender.

The dough should be sticky.

5. Cover the dough, leave for an hour in a warm place.

6. Cooking cream:

Whip sugar with sour cream until fluffy and put in the fridge.

Preheat the oven to 200° .

7. Divide the dough into 8-10 parts (the dough becomes very plastic).

8. Thinly roll out each part (about 2 mm). Since the dough is thin and breaks quickly, it is better to roll it out on a lightly oiled parchment. In the future, we will bake on the same parchment, transferring it to a baking sheet along with the cake. We cut out circles of a suitable size using a plate, we also leave the trimmings on a baking sheet. We make frequent punctures with a fork.

9. Bake the cakes for 3-4 minutes until golden brown.

10. Lubricate the cakes with sour cream and stack on top of each other.

11. Lubricate the top cake with cream and sprinkle with crumbs obtained from dough scraps. We leave in the refrigerator for 3 hours so that the cakes lie down tightly and soak. Then grease the sides of the cake with the remaining cream and sprinkle with crumbs. Put in the refrigerator for another 2-3 hours.

Good afternoon, our dear subscribers and readers!

On the last day of the outgoing summer - the birth of our dear son (he is also the technical director of our blogs - the very first, "The Path to Excellence" and the one you are on now, .

What do I want to say? All the desserts prepared by me on this significant day for our family are simply excellent! Like this honey cake.

Look at these goodies!

The honey cake, the recipe of which is in front of you, I baked for the first time, according to the recipe of Andrey Rudkov, the Runet cook who fell in love with me.

I don’t know how you will like the beauty of my dessert outwardly, but its taste and texture are simply wonderful! This recipe can be an alternative to the well-known, but only the cake is much more charming, brighter and tastier.

Of course, I don't like everything in Rudkov's recipes. But my task is to make any product or dish useful for my loved ones and easily digestible for our body, and then share it with you. What I am doing now with great joy!

Learn, cook and enjoy the beauty of the flavor range.

To begin with, I want to warn you that a cake made from wholemeal flour is somewhat rougher than from a “tower” that the author of the recipe suggests, but products made from wholemeal flour are definitely healthier. Make your own choice.

I took sugar many times less, of course, than suggested in the original source.

How to make an unusual honey cake at home

Ingredients:

• Whole wheat flour - 300 g
• Wheat flour 1 grade - 100 g
• Baking soda - 1 tsp (measured, of course)
• Milk - 60 ml
• Vegetable oil (I have sunflower raw pressed) - 45 g
• Cane sugar - 50 g
• Honey - 30 - 35 g
• Egg - 2 pcs. (can be without eggs, add more milk)
• Himalayan or sea salt - a pinch

For cream:

• Milk - 500 ml
• Honey - 70 g
• Cane sugar - 30 g
• Butter not less than 82.5% fat. – 130 g
• Semolina - 65 g
• Bitter chocolate - 100 g
• Turmeric - about 1 tsp (the author of the recipe has food coloring, which I do not use at all)

For syrup:

• Drinking water - 100 - 130 ml
• Cane sugar - 50 g
• Cognac or rum (optional) - 30 ml

Output of finished cakes: 6 pcs. 160 g each (+ scraps from which you can make an excellent mini cake according to your imagination)

Cooking technology: at first glance it seems complicated, but when you get down to business, this view changes, and if you still love the one in whose honor the food is prepared, it turns on pleasure and inspiration.

Get ready for the length of the process, this cake requires attention for 5 hours, almost like a Napoleon cake.

BUT! if you do not have enough time, I will prepare a cake and other desserts for you according to your order, write to me and ORDER, RESIDENTS OF IZHEVSK AND UDMURTIA!

Cook together!

2. Pour milk, vegetable oil, sugar and honey into the container

3. Put on medium heat and hold until sugar and honey dissolve, stirring occasionally

4. Remove from heat and let cool slightly to 45-50 degrees

5. Add the flour mixture, in several passes, each time stirring with a spatula until the mass is homogeneous

8. We divide it into two parts, giving each the shape of a rectangle 2 cm thick, wrap it in a film and put it in the refrigerator for 15 - 30 minutes.

9. We take out the dough and roll it out to a thickness of 2-3 mm. You should get a blank measuring 40x30 cm

10. Bake in the oven, heated to 180ºС, until lightly browned for 6 - 8 minutes. Don't overdry!

11. To make the cake come out smoother, press it for 5 minutes with a board, and then let it cool on the table. Do the same with the second part of the test.

12. At this time, prepare the cream:

• Butter cut into pieces (separately)

• Bring milk mixture to a boil and remove from heat.
• Carefully pour the semolina, constantly stirring with a spatula, quite intensively

• Return the mixture to low heat and stir constantly.

• We put the container in another, filling the latter with cold water and cover with cling film in contact with the cream. Cool down to 30-40 degrees

• Melting chocolate in a water bath
• Set aside a tablespoon of hot chocolate
• Next, separate a third of the cream into a separate container and add hot chocolate

• We lay them out in pastry bags (if not, then in regular ones), put them in the refrigerator to cool and thicken

13. We work with cakes. We divide each into two parts along. We observe that all four layers are of the same size and shape. On the advice of the author, I used a pizza knife, it is very convenient, easy and even to divide the cakes

14. Lubricate one of them with a thin layer of chocolate that we left initially (spoon) so that the impregnation does not leak out of the finished product and that it retains its shape and does not blur

15. Cool down

16. At this time, we cook syrup for impregnation:

• When the sugar dissolves, remove the container from the heat and add cognac or rum. Put on fire again and bring to a boil. Remember that the alcohol will evaporate, leaving only the flavor!

17. Generously grease with a brush all the cakes on both sides, except for the bottom one, with chocolate. Lubricate several times. But do not overdo it, the cakes should keep their shape and, at the same time, not remain dry.

18. Assemble the cake:

• Cake with chocolate on the bottom
• A layer of yellowish cream, and the bags allow you to deposit the cream in an even layer

• The last cake, that's it!

19. Gently press the cakes to distribute the cream. You can put a heavy cutting board on top for this for a minute or two.

20. We wrap it in a film and leave the structure on the cutting board, where the entire operation was carried out, thereby leaving the bottom layer even, and, accordingly, the entire assembled cake

21. We send it to the refrigerator for the night

23. From above, you can sprinkle with powder and deposit the cream, or make a mesh of hot chocolate. Everything is up to you.

amazing honey bliss ready! And dear birthday boy is already ready to accept congratulations with the wishes of happiness, success, Joy and prosperity in GOODNESS!

My beloved son, happy birthday to you! All the best, love and abundance, vitality and energy for all time!

Recipe source @darkzip

Good luck with your cooking! I look forward to your comments.

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Add the eggs to the cooled mixture and beat with a whisk.

On a baking sheet covered with parchment or silicone mat, pour half of the dough and spread it into shape with wet hands.
Send the cake to the oven, preheated to 180 degrees, and bake for about 10-15 minutes (until golden brown). The cake should darken well, the light cake may be raw. Bake the second cake in the same way.

Cut each cake in half and stack on top of each other. As a result, we will have 4 cakes, which need to be trimmed and cut off uneven edges. Grind the scraps and use them to decorate the honey cake.

To prepare the cream, you need to beat sour cream with sugar.

Grease each cake with the prepared cream (we also grease the top cake with cream). Fold all greased cakes on top of each other, sprinkle the cake with chopped scraps, which we left for decoration. Send to the refrigerator to soak.

In the morning, cut into portions and serve a delicious, delicate, fragrant cake "Honey cake" with a cup of tea or coffee.

Bon appetit!

Ingredients

For cakes: 3 cups flour, 2 eggs, 5 tablespoons milk, 1 cup sugar (I used 2/3 cup), 3 tablespoons honey, 50 grams butter, 2 teaspoons baking soda.

For custard: 2 cups milk, 2 tablespoons flour, 1 tablespoon starch, medium egg, 300 grams of good butter, 1 cup sugar (I used 2/3 cup), vanillin.

Cooking method

1. Combine all ingredients (eggs, milk, sugar, honey, butter, soda) except flour, mix well, put on medium heat and cook for 10 minutes with constant stirring until the mass becomes brown-amber and increases in volume.

2. Sift the flour to the honey mass - knead the soft sticky dough.

3. Leave the dough for half an hour in a warm place. Preheat the oven to 180°.

4. Divide the dough into 5-6 parts.

5. We roll out each part and cut out a rectangle (if you want to bake a cake, it is better to cut out the shape of a circle), do not detach the trimmings, leave them on a baking sheet. Each cake is baked for 5 minutes.

6. We put the trimmed cakes back into the switched off (cooling) oven so that they dry out (otherwise they cannot be crushed into crumbs).

7. Cooking the custard: combine all the ingredients (milk, flour, starch, egg, sugar, vanillin) except for the butter, mix well, put on medium heat - stirring, cook until thickened (until boiling).

8. Cool the cream to room temperature or a little warmer.

9. Beat soft butter (room temperature), adding cream to it in portions. The mass should become lush and increase in volume (beat for about 10 minutes).

11. Lubricate the cakes with cream and lay them on top of each other, we also grease the top cake and cover it thickly with crumbs (if you are preparing a cake, sprinkle the edges as well). We put it in the refrigerator overnight.