Cake "Medovik": the best recipes and tips for cooking. Classic recipes for making tender honey cake

16.08.2019 Grill menu

Among all the cakes that were baked by our grandmothers and mothers, one of the most beloved remains "Medovik". It is appropriate on 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, make "Honey cake" In this article we will introduce you to different recipes and share creams options.

A delicacy for the empress

Did you know that a seemingly simple "Medovik" is a whole story that began about two hundred years ago? They say that some mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of the All-Russian Alexander the First.

Many years have passed, the time has changed, and with it the recipe. The simple "Medovik" cake made from honey cakes and cream based on sour cream is still the most favorite dessert.

Classics of the genre

So, if you decide to bake "Medovik", it's easy to start with the basic, classic recipe.

To prepare the dough, prepare:

Eggs - 3 pieces.
Wheat flour of the highest grade - 3 cups.
Honey - 3 rounded tablespoons.
Soda - 1 tablespoon.
Sugar - 1 glass.

For the cream you need:

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

Magic dough

The first step is to knead the dough. We take a stainless steel pan and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We put on a strong fire and, without stopping stirring, wait until the mass increases in volume three times and acquires a golden color. The consistency of the mixture should be foamy.

We remove the pan from the heat and slowly, in small portions, add the sifted flour, without ceasing to interfere. When the dough becomes homogeneous, divide it into eight equal parts.

Baking secrets

We take a detachable form of the required size, grease the bottom and sides with vegetable oil and cover the bottom with parchment. We spread the dough and gently, without using a rolling pin, level it along 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. In order to pull out the cakes without damaging them, we take out the bottom from the mold, turn it upside down on the surface with parchment and carefully remove it.

The magic of the cream

While our cakes are acquiring a golden blush, let's turn to the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or hand blender. When the cakes have 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 saturation. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, cooking a classic "Honey cake" is as easy as shelling pears!

Thickened 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 "Medovik". The recipe is simple, but this is only at first glance. In fact, you have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not sugary delicacy.

For the dough, we need the following ingredients:

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

For the 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 "Medovik". But the effort is worth it!

Water bath to help

We start cooking, as always, with dough, which is kneaded in a water bath. To build it, you need to choose two pots. One should be large and the other slightly smaller. The first is then placed in the second.

Pour half of the water into a large saucepan and set on fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a large saucepan. Thanks to this impromptu water bath, the margarine will melt quickly.

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

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath prevents eggs from curdling.

After a minute, add baking soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and expand in volume. As soon as this happens, turn off the heat 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 out to be soft and pliable.

Divide the dough into 8 identical koloboks and roll out each with a rolling pin. If the dough cools down and loses its elasticity, it can be put back in the water bath, where it heats up and becomes pliable again.

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

Sweet moments

When the cakes are baked and cool, let's start making the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

We coat the cooled cakes with a lot of cream, the ugliest cake can be put on a crumb and decorate the cake on the sides and on top. We remove the resulting culinary product overnight in the refrigerator, where it will soak and reach the desired state.

Of course, it cannot be said that cooking this "Medovik" is as easy as shelling pears - one water bath is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If you don't have much time, and you don't really want to mess with the cake, you can make a quick "Honey cake", a simple recipe from the photo of which we propose to master (what if it comes in handy?).

For the test, we need:

Eggs - 4 pieces.
Wheat flour - 3 cups
Sugar - 1 glass.
Honey - 1 glass.
Walnuts - 50 pieces.
Baking powder - 2 rounded teaspoons.

For the cream we will use:

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

Handmade

The first thing we do is peel the nuts from the shell and chop them with a knife or blender. In a separate container, beat eggs with a mixer with the addition of sugar and honey. Then add flour, nuts, soda there and mix everything well. We form a large bun, put it in a bowl and cover with a clean towel or Leave it 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, roll out each in a thin layer and bake for 6-8 minutes.

Powdered sugar

When the skin is cool and ready to spread, we begin to prepare the cream. To do this, beat the 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 garnished with walnuts, crushed almonds or grated chocolate. Try to make this "Honey cake": the recipe is simple, quick to perform, and the dessert turns out to be very tasty.

Multicooker assistant

If the house has a multicooker, baking "Medovik" in it is as easy as shelling pears! This wonderful assistant will save you time and nerves. In addition, thanks to her, this dessert will be mastered even by those who have never baked anything. So, we invite you to try this easy-to-prepare "Medovik". A simple recipe in a multicooker will pleasantly surprise you with its convenience and absolute availability.

To make a dough, prepare:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - just over half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.

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

Rather soon

First of all, beat the eggs with sugar until a cool foam forms. Then add honey and beat lightly again.

Gently add flour and soda to the resulting mass, mix the dough with a mixer until smooth and pour it into the multicooker bowl previously greased with vegetable or olive oil. We set the "Baking" mode and wait for the miracle assistant to bring our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they are, the better).

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

Cream paradise

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Cake "Medovik" is a simple and delicious dessert, but you will hardly surprise anyone with it. How can you diversify it? Of course, with creams! Try to saturate your "Medovik" with custard you will definitely like it!

Chocolate fairy tale

To make chocolate cream, you need to take:

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

In a saucepan, mix everything except oil and cook over low heat until thickened. The main thing is to stir constantly so that no lumps form. Leave to cool. Then whisk the butter and add the custard mass in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in density.

To begin with, I'll tell you a little story.

"Medovik" is a delicious dessert consisting of many layers soaked in cream. There is a legend about his appearance. Elizabeth, the wife of Emperor Alexander I, did not eat honey at all. The kitchen staff knew about this and did not add it to the composition of the dishes.

Once a new young chef was admitted to the palace kitchen. Was told to bake something interesting. The new pastry chef was not aware of Elizabeth's preferences. He wanted to stand out, and decided to make baked goods with this forbidden product!

The cake was a success! Its layers were so tasty, airy and soaked in delicious cream that they seemed weightless. And it tasted like caramel.

After tasting the new dessert, Elizabeth asked about its composition. But the pastry chef already knew about the empress's preferences. They told him everything, though after he had already prepared the treat. But nevertheless, he did not deceive either. And when the chef said that the served treat was honey, she just laughed. Later, Elizabeth ordered to thank him well for his ingenuity. Since then, this has been her favorite dessert!

Let's start cooking. I bring to your attention a recipe in which we will consider everything literally step by step. A photograph will also be given for each step.

We need it.

Cake ingredients:

eggs 4 pcs.
sugar 1 tbsp.
honey 4 tbsp. l.
butter 100 gr.
flour 3 tbsp.
a pinch of salt
vanillin - on the tip of a knife
soda 1 tbsp. l.

Ingredients for the cream:

butter 250 gr

Making the dough and baking the cakes

There are two ways to prepare the dough

on a water bath
in a saucepan on the fire

According to this recipe, we will cook it in a water bath. Prepare your bowl and pot. The size should be chosen so that the bowl covers it like a lid.

Put a pot of water on fire. It is very important to pour it in enough so that at the moment of boiling it does not reach the bottom of the bowl. That is, the ingredients will be melted not in water, but in steam.

When the water boils, put butter, sugar and honey in a bowl.

It is better to use good quality products, then the cakes will turn out to be very tender and fragrant.

Remember that the baked cakes will be the same depending on how honey tastes. And the taste of the whole and the whole dessert directly depends on this. Therefore, before spreading it to the general mass, try it.

And also use good quality oil, namely 82.5% fat. If it has a lower percentage, then it probably contains trans fats and that are unhealthy.

All food should be melted to achieve a uniform consistency. This will take about 10 minutes. Remember to stir the contents constantly. The fire must be strong enough to keep the water boiling.

Beat eggs in a separate bowl until a little foam appears. It is necessary that the yolk is well combined with the protein, since when it gets into the hot mixture, the protein can curdle.

Therefore, it is better to knock down with a mixer, or a whisk. Slowly pour the beaten eggs into the melted mass, stirring vigorously. The mass is hot, and the eggs in it can simply boil.

Without removing the bowl from the pan, add the baking soda.

It is not worth extinguishing soda. It will be extinguished with honey during the dough preparation process. Already in the finished product, its taste will not be felt at all.

Warm up the mixture in a water bath until such a state is completed, until the process of active foaming ends. Then remove from heat. The result is a very airy mass.

Sift flour into a deep bowl in the amount we need. Add vanillin and mix with flour.

In the process of sifting, the flour becomes looser, enriched with oxygen. The cakes are more lush and rise higher.

Then add flour in small portions. It is recommended, when introducing it into the dough, to sift it again beforehand. After the introduction of flour, mix everything thoroughly. And stir in the same way until all the flour is added to the dough.

Add flour in portions and knead while stirring the mixture with a spoon.

The result is a sticky homogeneous mass, it is still quite liquid. You can add the rest of the flour to it and mix in the same way. In this case, the dough will remain sticky, but already denser.

Now, when it is difficult to stir with a spoon, lightly “dust” the work surface with flour. Put the dough on the table and continue kneading it with your hands. It is necessary to bring it to such a density that it can be collected. In this case, the dough will take more flour from the table, so if necessary, add it.

The finished dough no longer sticks to the hands and to the table, it seems to drip from the hand. And if you leave it on the table, then it will be slightly distributed to the sides. However, not very much, although it is visible to the eye.

Next, you should form a small sausage. Then wrap it with cling film and put in the cold, about 1 hour. When it has cooled down enough, it will become a little denser and will hardly stick to your hands.

After it is infused, it must be divided into 8, approximately equal parts.

Roll out a ball from each piece, giving it a rounded shape. We leave only one on the desktop, with which we will work. Put the rest in a bowl, covered with cling film, a towel and send to the refrigerator.

Roll out the ball into a thin crust. Since the dough is a little sticky, it is necessary to "dust" it a little with flour. Roll out to the desired size and thickness. You can measure the size using the pan lid. With its help, we will form even cakes. And the thickness of the product should be no more than 0.5 cm.

It is best to roll the cakes on parchment paper. Subsequently, it will be more convenient to remove them from it. And it will also be easier to transfer the workpiece to a baking sheet.

It is necessary to cut the cake out of the resulting thin layer. We do not throw out the cuttings, it is recommended to lay them side by side, in the future we will need them to decorate the cake.

To cut the crust out faster, as already noted, you can use a pot lid of a suitable size.

Send the cake to an oven preheated to 160-180 degrees. It is important not to overexpose it in it, otherwise it will turn out to be very fragile and overcooked. And as a result, it is poorly saturated with cream.

Bake each crust for about 5 minutes until a reddish shade appears. We take out the finished workpiece from the oven and remove it from the parchment. It should turn out to be soft, but when it cools it will harden a little.

By analogy, we do the same with the remaining balls of dough, taking them out one by one from the refrigerator.

There is also a way when the cakes are baked in an oven preheated to 200 degrees. In this case, the baking time will only take 2 minutes.

It is very convenient to use when baking with two baking sheets. While one cake is baked, we form the second. In this case, the oven does not stand idle, and it takes half the time to bake.

At the end of baking, collect all the baked trimmings and place in a baking sheet. First, you should grind them a little with your hands, then you can use a rolling pin. The resulting crumbs are different in size, they will look quite interesting on our cake.

Or you can use a blender. In this case, you can get a finer crumb. Here it is more convenient for someone.

Transfer crumbs to a bowl and leave until desired.

Cooking butter cream with condensed milk

Let's start preparing the cream. Put butter in a bowl, it is necessary that it be slightly softened. I repeat once again that it is better to use oil with a fat content of 82.5%.

The cream is very easy to prepare. This used to take a lot of time, since they were knocked down mostly by hand. Almost everyone now has a mixer. And with its help, everything happens simply many times faster.

First, beat the butter for 4 minutes to get a voluminous, elastic white mass. At the same time, the speed should be high.

The main secrets of this cream are as follows:

well whipped butter
butter and condensed milk should be at about the same temperature

Then pour in condensed milk in small portions, while continuing to beat the cream. Beat for about 10 minutes until a smooth, airy consistency is obtained. The main thing in the cooking process is not to interrupt it, carefully monitor its condition.

If the butter cream is "cut off" (it turns out, as it were, with grains), you need to warm it up a little and beat it again.

The cream is ready!

We collect the cake

Put the first cake on a nice flat dish or stand. Lubricate it well with the resulting cream. It should be laid out in moderation so that the layer is only missed and not too thick.

In order for it to be enough for all the cakes, roughly divide it into the required number of parts in a bowl.

Lubricate all the cakes in the same way. Leave the cream on top too. Crumbs will be attached to it.

This is how the assembled cake looks like, coated with cream on all sides.

When the whole cake is assembled, sprinkle it with prepared crumbs.

First, attach the crumb to the sides. To do this, you just need to substitute the boat to the edge, and gently sprinkling the crumb, press it. Then sprinkle over the top. This is what the finished cake looks like.

It is recommended to leave it on the table for 2-3 hours for impregnation, then put it in the refrigerator. During this time, it will become more moist, the cakes will absorb the cream and the desired honey flavor will appear. Serve the cake with freshly brewed aromatic tea!

It is difficult to describe in words how delicious it turns out. I think that it is no worse than what was served at the table of Empress Elizabeth.

Homemade "Medovik" with your own hands with custard

As you already know, there are a huge number of recipes for this dessert. I propose to cook another of the options, and then decide which one you like more. According to this recipe, it will turn out to be very tender, tasty and well-soaked.

The cakes are thin and slightly damp, they keep their shape well. It turns out he is quite satisfying to get enough, just one piece is enough.

There are many options for making a Honey cake, and there is no shortage of cream for decorating it. It can be like sour cream with sugar, boiled condensed milk, butter or custard cream, caramel and much more. How to make a custard honey cake will be described in detail below.

Cake ingredients:

eggs 3 pcs.
butter 150 gr.
honey 3 tbsp. l.
sugar 1.5 tbsp.
flour 3 tbsp.
soda 3 tsp

ground walnut 200 gr.
biscuits 4-5 pcs.

Ingredients for the cream:

eggs 3 pcs.
flour 3 tbsp. l.
sugar 1 tbsp.
milk 3 tbsp.
butter 200 gr.
condensed milk 1 can (380 gr.)

Dough preparation

If in the last recipe we prepared the dough in a water bath, then in this recipe I will show you how you can knead it in a saucepan over the fire.

The necessary products must be removed from the refrigerator before cooking. We need them at room temperature.

Break eggs into a deep bowl and add sugar. Beat them with a mixer at high speed until the color changes to almost white. Also, the mass should increase in volume, and the sugar should completely dissolve.

Put butter and honey in a saucepan and put on medium heat. Stir constantly to allow the food to completely melt.

When the mixture is smooth, you can add the beaten eggs with sugar. Pour in a thin stream, while continuously stirring the mass vigorously enough so that the eggs do not curl.

Bring the resulting mixture to a boil over moderate heat. Do not stop stirring to avoid burning. When everything boils, you need to remove the pan from the heat and add soda.

Stir everything well, put the saucepan on the stove and bring the contents to a boil again.

When the soda reacts with honey, the process of foam formation will begin, so we add it in its pure form. That is, there is no need to extinguish it.

Add half of the pre-sifted flour in small portions. Knead the dough with a spoon. Then add some more flour and mix it back into the mixture. When it becomes smooth again, add the rest and knead the viscous dough right in the saucepan.

The dough is ready. Now cover the pan and leave for 1 hour to infuse.

Cooking the custard

Pour milk into a saucepan and put on moderate heat. If you want the cream to be more nutritious, then use milk 3.2, or even 6% fat. But you can also use milk with a lower percentage. It will be tasty in any case. Moreover, the composition will also contain oil.

In a deep bowl, mix eggs with sugar and flour. It is not necessary to beat strongly, you just need to achieve uniformity. You can beat with a mixer or just a whisk.

Pour the egg mixture into hot, but not boiling, milk.

Gradually, the cream begins to thicken, and as soon as it boils, you need to reduce the heat. Continue to cook until thick sour cream consistency. At the same time, it should be stirred more often so that the mass turns out without lumps and does not burn. If this happens, then it can be considered that the cream is spoiled. Even if it remains light from above, the smell will still spread and be felt. Therefore, do not leave the pan for a long time.

When the cream is of the desired density, turn off the heating.

Add butter and condensed milk to the resulting mass, mix everything well and let it cool completely.

You don't have to make the cream so rich, and don't add condensed milk. In this case, it will be enough to restrict ourselves only to butter, which I remind you, it is better to have 82.5%.

The cream is not very thick, which is good for soaking the cake.

Cake preparation

Our dough has cooled down, we proceed to forming and baking the cakes. Put the cooled dough on a work surface previously "dusted" with flour.

Knead it thoroughly with your hands to make the dough thicker and less sticky. Mixed correctly, it should not stick to the table and hands. At the same time, it must retain its plasticity and not become unnecessarily rigid.

Form a rather plump sausage. This will make it easier to cut the dough into equal pieces.

Divide it into about 8 equal parts. That is how many cakes we will have to get in the end.

Roll each piece in flour and give it a rounded shape for easier rolling. Leave the desired piece, and cover the rest with a towel to prevent airing.

Then you need to roll out the cakes to the size of the baking dish. Transfer the workpiece and send it to the oven preheated to 180 degrees, bake for about 4 - 5 minutes.

Alternatively, the cakes can be rolled out on parchment paper and baked on a baking sheet. And then cut to the given shape.

By analogy, roll out and bake all the remaining cakes.

When we have everything ready, let's start assembling our dessert. Install an additional side in the split form, since the finished Honey cake will turn out to be high.

Grease each crust with a generous amount of cream and sprinkle with nuts. But this is not necessary. If you are not a fan of walnuts, or you simply do not have them, then you can not add them!

Spread the cakes evenly, and make sure that you have enough cream for all of them. Thus, you need to collect the whole cake. It is not necessary to sprinkle the topmost cake with nuts, we will have a crumb already prepared for this. Although it will not be superfluous, you can additionally sprinkle it, especially if the nuts remain.

Put the prepared cookies in a bag and crush them with a rolling pin into small crumbs.

Thoroughly sprinkle the top with cookie crumbs and leave a little on the sides. Leave the cake in this form for 4 - 5 hours to soak.

When it is saturated, you will need to carefully remove the form and sides, and sprinkle the sides well. Our custard honey cake is ready. You can decorate it as you wish.

A little advice: since the cake turns out to be especially tender, it is better to collect it immediately on a beautiful dish or a stand on which the product will subsequently be served.

The honey cake turned out to be very tender, well-soaked and incredibly tasty. Be sure to prepare one, you will like it!

Video on how to make "Ryzhik" honey cake with sour cream

One of the traditional ones is considered to be Honey cake, cooked with sour cream. It was in this performance that our mothers and grandmothers prepared it. And although the name of the cake is the same in all cases, the taste is different in all versions.

This recipe is probably in every recipe book of those who were engaged in baking in the 80s. It was literally passed from hand to hand. And this is not at all accidental. In those years, he was just mega-popular. Moreover, it is with sour cream.

And the thing is that butter was in short supply. And it was a special luxury to allocate a pack of butter for cream. Therefore, they used a sour cream analogue. It turned out not as thick as custard or oily. But this did not make it less tasty. And now such a cream can be made thicker thanks to thickeners.

Let's see the whole process from start to finish.

Also in this recipe you can see all the incomprehensible moments. Namely, what consistency the dough should be for baking cakes, how to roll them out and to what state to bake.

As you can see, everything is quite simple, it only takes a little time. Two recipes with step-by-step descriptions and one video will help you with this. When you try to cook all of them, then you can safely compose the recipe for cakes and creams.

Someone will find it easier to make a cream on the stove, while someone in the old-fashioned way will knead it in a water bath. So it is with the cream. You can cook with the one you like best. For example, you can take as a basis any of the options proposed today and add fresh or frozen berries to it.

The same goes for decoration. The cake can be decorated not only with crumbs, but also with a layer of cream. Decorate it with berries or fruits, or make figurines from mastic.

Nowadays, this cake is very popular. Many housewives, when choosing a dessert for tea, stop at it. After all, it turns out to be very delicate, velvety, and the aroma of honey leaves no one indifferent.

I wish you always successful baking. Bon Appetit!

Hello readers! In our family, everyone is very fond of honey cake. This is one of the most delicious cakes. Preparing such a dessert is quite easy, but, of course, you will have to spend a lot of time: about 3 hours. But the taste of the honey cake is worth it.

I recently baked such a cake for a family holiday, ate it in 2 days, although it turned out to be not small, about 3 kilograms. There are a lot of calories in a honey cake, about 450 kcal per 100 grams. Therefore, do not get carried away with this yummy, so that later you do not have to look for recipes like

I believe that it is better not to buy baked goods in the store, because now they do not make cakes and cookies with butter. The oil is replaced with margarine, which is a hydrogenated fat, that is, a trans fat that clogs blood vessels and leads to atherosclerosis, and then to or. Bake yourself, so you will know for sure that there is no margarine, no preservatives or artificial colors in the cake.

In this article, I give a step-by-step photo recipe for making a honey cake. According to this recipe, any housewife, even a beginner, will make a cake. I wish you a good mood while cooking!

Dough:

sugar - 1 full faceted glass
eggs - 3 pcs. (C1) or 2 pcs. (C0)
butter - 50 gr.
honey - 4 tbsp. l. (150 gr.)
flour - 5 tbsp.
soda - 1 tsp

Condensed milk cream:

condensed milk - 1 can
butter - 200 gr. Should be softened. Take it out of the refrigerator before making the dough.

Sour cream:

sour cream - 400 gr.
sugar - 1 glass

Classic honey cake: cooking method.

The honey cake dough is prepared in a water bath. Therefore, you must immediately prepare two pots of different sizes. Pour water into a large saucepan so that it does not flow out when boiling. Put water on the stove to heat up.

Now take a second smaller pot. In it we will brew our dough. Keep in mind that the dough will increase by 2 times during brewing. Take a saucepan of at least 2.5 liters.

We drive eggs into this pan. My eggs were medium in size, I took 3 of them. If your eggs are large (C0), then take 2 pieces. Pour a glass of sugar over the eggs.

Use a mixer or whisk to beat the eggs and sugar until frothy.

Put butter, honey and soda in the beaten egg mixture. In the photo, soda and honey drowned, but they are there 🙂

Brewing the dough in a water bath.

We put a small saucepan with dough in boiling water. Now you need to brew the dough for about 20 minutes, until the sugar, honey and butter are completely dissolved. Remember to stir the dough as often as possible. During the heating process, the mass will begin to increase and foam, it must be so.

After 20 minutes, you need to sift (sift necessarily) a glass of flour into our foamy mass. Now mix well and brew for about 1 minute.

Remove the pan with the dough from the water bath. And we sift more flour there. Sifted 1 glass - mixed with a spoon. Then the second glass was sifted and mixed. I ended up with about 3 glasses of flour at this stage. Add flour until you can stir the dough with a spoon.

Pour some flour (about 1 cup) on the table and put our dough on it. Now knead the elastic dough with your hands (be careful, it may still be hot). Be careful not to clog it with flour. If the dough is already good, but the flour remains, then set it aside. It is better to take less flour than more. Moreover, after cooling, the dough will become even harder.

Now we wrap the finished dough in cling film and send it to the refrigerator to cool. Do not keep it in the refrigerator for a long time, otherwise the dough may break and crumble when rolling. It will be enough to keep it in the cold for 15-20 minutes, the main thing is that it is not warm.

Preparation of honey cake cream.

While the dough is resting and cooling, you can prepare the cream. I like to make honey cake with two types of cream - with condensed milk and sour cream. You can give preference to any one cream. But these two creams together make the honey cake simply incomparable. Every sweet tooth will appreciate your masterpiece.

The first cream is very simple. Pour a can of condensed milk into a bowl. It is very important to buy real condensed milk, without herbal additives. Real condensed milk cannot cost less than 60 rubles. I like Rogachev milk, it is made according to GOST, thick and tasty, just like in my childhood.

Put 200 gr in condensed milk. softened butter. And beat with a mixer until thick and fluffy.

Now you can turn on the oven and preheat to 180 degrees, so that you do not have to wait later. And start preparing the second cream. For him you need 400 gr. sour cream and a glass of sugar. Sugar should be added gradually and beat with a mixer with sour cream. Whisk for about 10 minutes, the cream should expand in volume.

Cover both creams with foil and hide in the refrigerator until the desired moment.

Baking the cakes.

If you haven't done so yet, then it's time to get the dough out of the refrigerator. Sprinkle the work surface with flour so that the dough does not stick. Now divide the dough into 8 equal pieces.

Take the first piece and roll it out thinly and evenly.

Now you need to give the cake the shape of a circle. This can be done with a lid or plate. I take a plate large enough to fit on the baking sheet on which I will bake. I have a cake (and a plate, respectively) with a diameter of 22 cm. If you want to make the cake smaller in diameter, then make the cake larger.

Place a plate on the rolled dough and cut a circle with a knife.

Grease a baking sheet with a little vegetable oil. Can be baked on parchment. Now we transfer the cut cake and trimmings to a baking sheet. You will need trimmings for the crumbs.

The cake is baked for about 4-5 minutes at a temperature of 180 degrees. Make sure that the cakes do not burn. While one is baking, roll out and cut the next cake. Gently lay the finished cakes on a dish using a spatula. They are very soft when hot, look - do not break. Place the cuttings in a separate plate.

When the cakes cool, they become hard and crunchy (tested on scraps that children carry, despite the ban 🙂). Don't worry about it, it should be so. After soaking with the cream, they will become soft.

Bake all 8 cakes this way. It turns out such a stack.

Assembling the honey cake.

Now we start collecting the cake. Smear the first cake with sour cream. We put the second cake on it and smear it with butter cream with condensed milk. And so on, we grease all the cakes one by one. It turns out that 4 cakes will be anointed with each cream. Sour cream is thin, so it will drain. It's not scary, then you will pick it up. In the refrigerator, after impregnation, it will thicken.

At the end, coat the edges well so that they don't stay dry.

Grind the crumbs into crumbs. I do this with a rolling pin. And sprinkle the cake on top and side. You can mix the crumb with 1 tbsp. l. sour cream and this sticky mass close up the sides and align them, giving the cake the desired look.

If desired, sprinkle with grated nuts on top. This will create a new flavor note.

Put the finished cake in the refrigerator for several hours, preferably at night for soaking. Do not forget to cover it with something, even a bag, so that the honey cake does not get chapped and dry.

That's it, the honey cake is ready! Bon Appetit!

Well, if you just want something sweet, but don't want to spend a lot of time on baking, cook it quickly and tasty.

Have a nice day, everyone!

The Medovik cake gained popularity and gained many fans a long time ago. And all because this classic honey cake can be easily prepared at home, and it will turn out to be no less delicious than that of professional pastry chefs.

The recipe for a honey cake - or honey cake - is uncomplicated. The whole secret of its deliciousness is hidden in the correct baking of the cakes. The main ingredient in any recipe is honey. Best of all, if you use liquid, then the dough will turn out to be the desired consistency. Thick or sugared honey must first be melted using a water bath. Then it will not lose its beneficial properties.

As for impregnating creams. You will find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed in the end result, I advise you to take sour cream with a high percentage of fat. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic custard recipe

The history of custard-impregnated honey cake dates back to tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was overbought and the honey cake was baked all over Europe. Foreign confectioners made adjustments to the recipe, but it is the recipe for honey cake with custard that is rightfully considered a classic.

Ingredients:

flour - 2.5 cups;
eggs - 2 pieces;
granulated sugar - 1 glass;
butter - 80 gr;
liquid honey - 3 tbsp;
soda - tsp

For the cream:

eggs - 3 pieces;
granulated sugar - 1 glass;
milk - 3 glasses;
butter - 20 gr;
vanillin - a pinch.

Preparation:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not grab and turn into scrambled eggs.

Pour in a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter in the mixture and stir everything again. After the butter has melted, add baking soda - two level teaspoons. Bubbles will appear on the surface of the dough literally right away - it’s soda working.

Wait until the dough is completely frothed and add half a glass of flour to it. Stir with a whisk so that there are no lumps. And then gradually add the remaining flour, kneading the dough. It is more convenient to use a spoon at this stage. Then the dough will not burn.

Do not forget that the saucepan is constantly heating up!

While it cools down, you can start preparing the cream. Pour milk into a saucepan and add granulated sugar. Stir to dissolve, bring milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

We return to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be removed from the heat immediately. Then put butter (20 grams) and a little vanillin in the creamy mass.

Let it cool down, but for now let's do the dough. It has already cooled down well, it has become dense enough and convenient for further work. Add some flour.

Be careful and do not overdo it: the dough should remain soft and airy.

We roll it up in the form of a pole.

Now we cut into 5 parts, from which we will roll out the cakes. Draw a large circle on baking paper - in my case, the diameter is 25 cm, I used a glass frying pan lid - put the dough in the center. And now we will roll it out directly on paper, focusing on the boundaries of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise slightly and be completely baked. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them on top of each other. Place the shape you used to draw the circle on top and use a knife to cut off the protruding edges. They should be relatively flat and the dough trims can be used to decorate the cake.

We coat each cake with cooled cream, laying them out in a pile - one on top of the other. Then coat the cake both on top and on the sides.

Chop the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake in the refrigerator for 6 hours to fully soak. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake to your liking. In my case, I also used coconut flakes. That's it, our classic honey custard cake is ready!

Classic honey cake with sour cream: a step-by-step recipe with a photo

Honey cake is a baking holiday! Especially if the cake was baked by you yourself, and not bought in the nearest pastry department. The dessert will appeal to the little ones - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

flour -400 gr;
eggs - 2 pieces;
granulated sugar - 220 gr;
butter - 100 gr;
liquid honey - 2 tbsp;
soda - tsp

Sour cream:

250 gr soft butter
200 gr icing sugar
300 gr sour cream

Ice cream:

400 ml milk
180 g sugar
1 large egg
200 ml whipping cream
100 gr butter
3 tbsp with a slide of corn starch

Preparation:

Beat the eggs into a saucepan with high sides, put a pinch of salt on them and add granulated sugar. Stir the ingredients until smooth with a mixer. The mixture should turn white and thick enough.

Add butter and honey to the egg-sugar mixture.

We put the saucepan on minimum heat and, with constant stirring, bring the mixture to a boil.

But it shouldn't boil! Otherwise, the eggs may curdle.

Remove the stewpan from heat and add baking soda. We begin to actively mix the composition. You will see it begin to bubble and expand. It is soda that gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it will be difficult to interfere with it, the dough can be laid out on the work surface and continue kneading.

Using more flour than in the recipe is highly undesirable. Warm dough always seems sticky, but after it has stood in the refrigerator and cooled down, it will acquire the desired consistency. It will become more dense.

Spread the remaining flour over the work surface and put all the dough on it.

We continue kneading. You should have a fairly soft dough. There is no need to clog it with flour, since it will acquire the consistency we need after lying in the refrigerator. The dough will gain the required density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the number of layers selected. Be sure to sprinkle the plate on which you will put the koloboks with flour. To prevent the dough from sticking.

We roll up the pieces in the form of koloboks, put on a plate and cover with cling film. Put it in the refrigerator for the next hour. During this time, the dough will cool down and it will be very convenient to work with it.

We spray the working surface with flour and roll the balls into thin cakes, having previously spread baking paper. Then, using a ring, cut out even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the leftover dough - let them bake too. Before putting the tests in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out to be thin.

Bake the cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but as soon as it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this dough is good because the cakes, baked and wrapped in plastic wrap, can be stored in a cool dry place for about 2 weeks. And use during this period as needed.

Sour cream for impregnating homemade honey cake

Now we will prepare the cream. I offer you two options. First sour cream. It will require a pack of butter and a glass of powdered sugar. For the cream to work, the oil must be very soft. I recommend getting it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down to homogeneity and we get this - quite thick - sour cream.

Cream-filling or "Diplomat"

Combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour milk into a saucepan and bring to a boil. Then pour it in a thin stream into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to thickening. Put butter in a hot base and stir until it dissolves. Then we pour it into a glass or any other container and cover it with cling film to the touch. We put in the refrigerator until it cools completely.

When the cream has cooled down, we begin to whip the cream. To make them whisk well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both whipped cream and chilled custard base and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, it has a pronounced creamy taste.

Distribute the selected cream evenly over the cakes. Don't forget to leave a little to brush over the sides.

Now you can start assembling the cakes. Put the first one on a serving dish and coat the top. We put the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part.

The remnants of the baked dough should be crumbled into crumbs, but not too finely. Then sprinkle it on the cake from all sides.

All is ready. Cut the cake into portions and invite your household to tea.

Delicious honey cake "Ladies Caprice" in chocolate glaze

If you want something sweet, then you can pamper yourself with another version of a delicious honey cake with the beautiful name "Ladies Caprice". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The baked goods are tender, not cloying or greasy. And if you love chocolate, then you will definitely love the cake.

Ingredients (for dough):

eggs - 2 pieces;
honey - 2 tablespoons;
butter - 2 tablespoons;
cocoa powder - 3 tablespoons;
granulated sugar - a glass;
soda - 1 tsp quenched with vinegar;
flour - 400 ... 450 grams.

Ingredients (for cream):

milk - 500 ml;
granulated sugar - a glass;
eggs - 2 pieces;
flour - 2 tablespoons;
vanilla sugar - sachet.

Ingredients (for glaze):

dark chocolate - 50 grams;
butter - 10 grams.

Preparation:

Combine egg, honey, softened butter and granulated sugar in one bowl. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heating, add quenched soda and cocoa. Stir the mixture and gradually add flour into it, kneading soft elastic dough.

It will turn out to be a little sticky because it includes sugar and honey. To make it easier to work with it, grease your hands with sunflower oil.

Divide the dough into 10 pieces - these will be the cakes. This is the optimal number for this amount of ingredients. The cakes will be the perfect thickness.

Tear off a sheet of baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it using a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, prick the dough so that it does not rise too much when baking. And we cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from the parchment both hot and cold. They easily come off the surface of the parchment.

Now we are preparing the cream. Put sugar in a saucepan, drive in eggs and grind the ingredients white. Then put the flour and mix everything well. Fill with cold milk, stir again and put on the stove. With medium heat, bring to a boil, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is coated with cream and sprinkled with pieces of walnuts on top.

Use hot cream to help the cake soak quickly. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer with chocolate icing. To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

After the cake has cooled, refrigerate it to freeze the chocolate.

Dedicated to chocolate lovers! Enjoy your tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Believe me a word - or better, bake and try - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

flour - 260 grams;
sugar - 100 grams;
egg - 1 pc.;
butter - 50 grams;
honey - 50 grams;
soda - 1 tsp;
vanilla sugar - 1 tsp

oil - 250 grams;
boiled condensed milk - 400 grams;
lemon zest.

Preparation:

Mash one egg with granulated sugar until light in color. If no mixer is available, a whisk can be used.

Melt 50 grams of butter in a deep saucepan on minimal heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will start to bubble immediately.

After you add the baking soda, the mixture will almost double. Continue heating the mixture with constant stirring. It should have a nice caramel color. After that, remove the saucepan from the heat and cool the mixture by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then we spread it on the work surface and bring it to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under plastic wrap, so as not to wind, for 1 hour in a warm place.

Then roll it into a piece of wood and divide it into five to six pieces. Roll each into a thin, but not too much layer and cut out the circles using a large plate or glass lid from the pan.

It is very convenient to roll and bake the cakes directly on the baking paper. They are well removed from it both hot and already cooled.

For the cream, beat the melted butter with a mixer until well thick. Put boiled condensed milk and zest (yellow part) from one lemon into it.

Mix the components with a mixer until smooth. That's it, the cream is ready. Now we coat each cake, laying them on top of each other.

Sprinkle the sides and top with chopped walnuts and place the dessert in the refrigerator to soak overnight. Here's a miracle you get.

I hope you find my selection of homemade honey pickers useful. And one of the recipes will become your favorite.

Enjoy your tea!

"- honey cake. Today I will introduce you to a classic recipe for a delicious, very popular Honey cake.

This is the standard way of making puff pastry and is used in many types of this dessert.

How to cook it at home, what is needed for this, I will try to describe the entire cooking process in as much detail as possible, step by step.

Honey cake, a classic recipe with condensed milk

This cake is baked with cakes with a layer of cream; for its preparation you will need an oven, a mixer, a blender and several types of deep dishes, as well as a small list of products that almost every home or in the nearest store has.

Ingredients:

For the test:

Flour - 300 - 500 gr.
Sugar - 200 gr.
Butter - 100 gr.
Honey - 2 tbsp. l.
Eggs 2 pcs.
Soda - 1 tsp

For the cream:

Butter - 300 gr.
Condensed milk - 1 can
Walnuts - 100 gr.

Almond petals or chocolate for garnish

How to make a cake:

We bake cakes

Let's start preparing dessert by making cakes, there will be nine of them.

To prepare the dough, we use the water bath method, for this we pour water into a saucepan and bring to a boil.

We put the bowl on the pan, make sure that the water does not reach the bottom of the bowl. Put butter in a bowl, add sugar and honey. Choose honey according to your taste. The taste of the cake also depends on the type of honey.

While heating in a water bath, mix everything well, you will spend 4 - 5 minutes on this for everything to dissolve until smooth.

Add soda, mix everything again, from the addition of soda, the mass should lighten and add in volume.

Remove the bowl from the water bath and immediately add the eggs one at a time, stirring quickly so that the eggs do not boil in the hot mixture.

After slightly cooling the dough, add flour, in several portions, stirring each, you may need no more than 300 grams, make sure that the dough does not turn out very steep, then the cakes will be softer. We finish kneading the dough with our hands, adding a little flour if necessary.