A cake called Medovik is distinguished by its fragrant and delicate taste. But such it will be possible to prepare it only if the cream composition can be chosen correctly.

The classic recipe is presented in a wide variety, and therefore the cream mass may have a different composition.

Honey Cake just melts in your mouth. It's juicy and incredibly delicious. It is prepared on the eve of the festive tea party, although some confectioners advise letting the cake with cream brew for at least 1.5 hours.

General principles of cooking

Honey cake with custard is quite simple to prepare at home. You need to bake cakes, the basis of which is to add honey.

You need to lubricate the cakes with custard, you should not feel sorry for him, the cake will turn out juicy and tender.

There are several types of dough for cakes, your own, as well as custard. Which recipe to choose is up to you.

You can use the simplest - thick or liquid honey, but it is important to take into account that in the first case it will be smaller in mass. 1 tbsp thick honey is 30 gr., but liquid - 35 gr.

The dough or part of it should be brewed using a water bath. Soda should not be extinguished. If the dough will be heated during kneading, then it is worth repaying the soda with lemon juice.

You need to bake the cakes in the oven, which should be heated to 190 gr. Milk will serve as the main cream.

If it is not at hand, you can replace the product with plain water. Only in this case, the layer will be light, be sure to consider this nuance.

The components of the dry composition that need to be mixed for the cream should be introduced into the milk. After that, you need to warm the contents on the stove so that it becomes a thick cream in consistency. But before lubricating the cakes, it is worth letting the cream cool.

Impregnation can be cold or hot. It will depend on what kind of recipe you have chosen. Additives should be introduced into the composition of the cream, which will be able to give the Medovik cake special flavor notes.

And now I propose to dwell on how to prepare a custard cream composition at home for cakes in accordance with different methods.

Classic cream with condensed milk for cakes

Cake cakes Medovik are soaked with this cream with condensed milk very well. It will become tender and soft. Sl. butter with condensed milk will allow you to make an excellent layer in a few minutes.

Buy condensed milk in a can, the product must be of high quality. If condensed milk contains milk powder, it is not suitable for making a dessert with honey.

And now the cream recipe for honey treats.

Components:

1 pack sl. butter; 1 jar milk.

Cooking algorithm:

1. Sl. I take the oil out of the refrigerator and let it soften a little at room temperature.
2. I beat sl. butter and condensed milk with a mixer.

The layer with condensed milk is ready. It is very tasty and high in calories. To prevent the layer from melting, it must be applied to cold cakes.

Impregnation with boiled condensed milk for Medovik

The layer is prepared quickly and easily. The base includes boiled condensed milk. It should be noted that it has all the necessary qualities to soak the cake layers even in its own form.

Components:

200 gr. sl. butter; 1 can of condensed milk (boiled).

Cooking algorithm:

1. Sl. Take the butter out of the refrigerator and let it soften. I put it in a bowl and mix it with condensed milk.
2. I interrupt the products together so that the layer becomes homogeneous in composition.

I'll put it on the cake. Even if the cakes are very dry, the mixture can soak them perfectly, make them tender and soft.

Delicious sour cream for Medovik cake

Sour cream composition is one of the most popular. It can be prepared in different ways. It is important that the mixture is thick, rich and oily.

Components:

225 gr. sugar powders; 600 ml sour cream and van. sugar.

Cooking algorithm:

1. I put sour cream in a bowl with a deep bottom. I add sugar and vanilla. I mix the mass.
2. I beat the sour cream for 20 minutes. Mixer speed should be high.

Take low-calorie sour cream, you can enter a pack into it. thickener, then the mass will become thick.

Custard for cake without sl. oils

To soak the cakes, you can make a layer at home based on simple ingredients. This time, you don't even need sl. oil, moreover, the treat will turn out just great!

Components:

0.5 st. Sahara; 200 ml cream; 1 PC. chickens. egg; 2 tsp starch.

Cooking algorithm:

1. I'm slaughtering chickens. egg, add starch to it. I mix well.
2. I introduce into the mixture of chickens. eggs 1/3 of the cream. I mix the custard composition so that the mass has a homogeneous composition.
3. Pour some of the cream into a bowl, add sugar and bring them to a boil. Pour in a thin stream into the chicken mixture. eggs. I mix well.
4. I send the stewpan to a slow fire, constantly stirring so that the mass becomes thick. It is important that the custard does not burn, as the taste characteristics of the layer will be hopelessly spoiled. Do not bring the mass to a boil.

Custard layer for honey cake

It is not difficult to prepare it, and a set of components is available.

Components:

70 gr. flour; vanillin; 1 liter of milk; 3 pcs. chickens. eggs; 250 gr. sugar and flour.

Cooking algorithm:

1. Kur. eggs, vanilla, flour and sugar are mixed in a deep-bottomed bowl. I beat the mass with a mixer. I pour in milk so that the mass is homogeneous, all this time you should not remove the mixer.
2. Remove from heat, let mixture cool. Sl. I use softened butter. I put it in the mass as well and interrupt with a mixer.

Such a custard composition of the layer will perfectly soak the cakes. The cake will be soft. If you want, you can enter van. sugar, which will give baking even more flavor.

Cream of condensed milk and milk for honey cake

The creamy composition can be safely used for a layer of honey cake. Its taste will be pleasant to reveal all the delights of baking.

In order to cook it, it is worth taking the products that are available in your kitchen. Also, the option to dream up and add something of your own to the composition is not excluded.

Components:

50 gr. sugar and flour; 100 gr. sl. butter; 1 st. milk; 200 ml of condensed milk; vanilla.

Cooking algorithm:

1. In a saucepan I knead the sifted flour, milk, sugar and van. sugar. I mix the mixture very carefully. I put the saucepan on a slow fire and cook, constantly stirring. The mass should be thick.
2. I let the mixture cool, mix it with condensed milk. I mix and add butter, which should be soft. I interrupt with a mixer. Sl. It is better to get the oil in advance and put it at room temperature to soften.
3. The mass for the honey dessert should not delaminate. Sl. the oil must be introduced in portions, then it will beat well, and the mass will become lush.

Cream of semolina

For your home, you can prepare a delicious creamy composition on semolina, which will layer the honey cake just fine. This composition is not harmful, the taste is not inferior to other cream options.

Components:

400 gr. Sahara; 1 liter of milk; 3 gr. salt; 600 gr. sl. oils; 80 gr. decoys.

Cooking algorithm:

1. I pour milk into a bowl, salt and let it boil, then I introduce semolina. I cook for 15 minutes.
2. Sl. let the oil soften. After I transfer it to a bowl, add sugar and beat with a mixer so that the mass becomes lush.
3. In a mixture with sl. oil add 1 tbsp. semolina. This must be done until all the specified amount has been entered.
4. I add lemon zest, but it is better to do this if desired. In this case, the cream composition will be fresh, light and will perfectly complement the taste of the cake itself.

Dessert will turn out very tasty, healthy. I'm just sure that this version of Medovik will be appreciated by all guests and little gourmets!

Caramel cream for soaking the cake

This is no less interesting recipe, and therefore pay special attention to it.

Components:

800 ml cream with a fat content of 30%; ¼ st. water; 1 st. Sahara.

Cooking algorithm:

1. I take a frying pan with a thick bottom. I cover with sugar. I bring in water. Cook for 5 minutes until the caramel turns golden in color.
2. I pour 1.5 tbsp. cream, leaving the mixture in the pan. Bring to a boil, stir well.
3. I pour the caramel into a large bowl. I introduce the rest of the cream and interrupt at high speed of the mixer so that the mass becomes lush.

The layer will be light with caramel notes. This is a very delicate composition that will perfectly complement the Medovik cakes. Your honey cake will be the most delicious, there is no doubt about it!

Banana sour cream cake

Cooking desserts is a real culinary art. Not all housewives cope with this task, and sometimes masters have to learn this business.

This is a very useful layer, because it includes bananas with sour cream.

Components:

10 ml of lemon juice; 2 pcs. bananas; 120 gr. sugar powders; 0.5 l of sour cream.

Cooking algorithm:

1. Peeling bananas, removing the peel. I cut into pieces and grind with a blender in a bowl.
2. I add sour cream and sugar to the banana mass. I interrupt and add lemon juice. I use a layer on a honey cake, generously lubricating all honey cakes.

I grind bananas with a fork if a blender is not at hand, but keep in mind that pieces of fruit will fall on the tooth while eating the cake.

• Use only fresh, high quality products. If it is an oily cream composition, you need to take a good sl. butter. It is important to soften it before cooking. To do this, 1 hour before cooking, you should leave it in a warm place.
• Creamy sour cream formulations will be thick if sour cream has 30% fat. Use only chilled product before whipping.

My video recipe

Everyone knows and loves the delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always live up to our expectations, it's true, and homemade cakes can not be compared with anything. If you have never baked a honey cake, then this recipe is for you. I took many detailed photos of how to make honey cake at home.

This is a classic honey cake recipe with a slightly modified recipe for my taste. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and cream on condensed milk - an amazing creamy taste. At what, it is the taste, and not the feeling that you are eating a colored piece of butter, from which roses are usually made on store cakes. From my detailed recipe, you will learn how to cook a honey cake with condensed milk.

If you still want a classic honey cake, make a cake with only sour cream.

For honey cakes:

• Eggs - 3 pcs (100 gr)
• Sugar - 300 gr (1 cup + 2 tbsp)
• Butter - 50 gr
• Flour - 550/600 gr
• Honey - 150 gr (4-5 st / l)
• Soda - 1 tsp

For sour cream:

• Sour cream 20% - 500 gr
• Sugar - 300 gr (1 cup + 2 tbsp)

For the condensed milk cream:

• Condensed milk - 360 gr (1 can)
• Butter - 200 gr

Recipe for honey cake in a water bath. Therefore, you will need two pans. A smaller saucepan - we will cook the dough in it, and a larger saucepan in which we will make a steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. How to make a steam bath, you will see in the photo below.

You will also need a pot lid to cut perfectly even cakes. The volume of the glass is 250 ml.

How to bake honey cake

Before you start preparing the dough, put water on the stove to heat for a water bath.

It is best to boil water in a kettle, and then pour as much water into the pan as needed (more on that below).

We begin preparing a fragrant dough for our honey cake.

Beat eggs with sugar until fluffy.

The more fluffy beat, the better. Sugar should be completely dissolved.

Add honey, butter and soda to beaten eggs. Soda does not need to be extinguished.

We put a pan with honey mass in a water bath.

To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash over the edges during the boil.

Don't make too much fire. Water should boil moderately.

We will prepare the fragrant dough for the honey cake for about 15 minutes. The color will begin to change before your eyes.

Stir the mass with a spatula. It will start to caramelize very quickly.

Zapaaah - a song! Such a fragrant honey aroma appears in the kitchen! =)

Beautiful caramel stains appear on the surface of the honey mass.

And gradually the honey mass becomes brighter and more fragrant.

The mass at the same time increases in volume by about 2 times, becomes lush and airy.

When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.

We brew - this means we do not remove from the water bath for about 2-3 more minutes, constantly stirring with a spatula.

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.

Beware it's hot!

When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.

You should get a soft, plastic, not too hard dough.

Divide the dough into 7-8 equal parts, cover with cling film and refrigerate for 30 minutes so that the honey cake dough cools down a bit.

Now we bake cakes for the honey cake.

Roll out the ball slightly larger than the diameter of the lid.

We bake cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes bake very quickly.

We cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until it cools completely, and break the trimmings and put them in a bowl. Swollen bubbles can be carefully cut with a knife.

Attention

Immediately out of the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. Once the cake is soaked, it will melt in your mouth.

Now let's prepare two wonderful creams for honey cake: sour cream and condensed milk cream.

Beat sour cream with sugar, adding 1 teaspoon of sugar.

And beat the condensed milk with butter. The butter should be at room temperature, but not too soft.

The cakes and two creams for the honey cake are ready, it remains to assemble the cake.

Advice

It happens that on the eve of the holiday you have very little time and there is no time to mess with the cake, but you really want homemade cakes. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for impregnation. Pre-prepared cake layers can be stored at room temperature (like regular cookies) under the lid, slightly opening it for air circulation so that the cakes do not become damp.

Pour any cream on the dish and lay the cake on top - so the bottom cake will be softer, soaked with cream.

Another thing is important: more cream - tastier and more tender cake =)

Grind the scraps from the cakes into crumbs with a blender or knead with a rolling pin.

Sprinkle crumbs generously over the top and sides of the cake. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, and preferably at night.

Honey cake with condensed milk and sour cream is a recipe of my culinary fantasy. In any case, I have not seen such an option for preparing a honey cake before. But, having prepared a honey cake a few years ago according to the classic recipe with the addition of condensed milk cream, now I cook only this way.

Honey cake - calories per 100 grams = 444 kcal

• Proteins - 6 gr
• Fats - 18 gr
• Carbohydrates - 67 gr

Have a good holiday and a pleasant tea party with such a beautiful and fragrant honey cake! =)

Best regards, Natalie Lissy

One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - in my opinion, similar ingredients and their proportions are most often used in cooking by most hostesses.

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or the necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey chips and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate, which is necessary for the bees, I will discuss below.

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

We put the saucepan over medium heat and, with constant stirring (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!

Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.

The next step in the preparation of the classic honey cake is assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.

Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.

Medovik is considered one of the most delicious and loved by all cakes. There are quite a few options for its preparation, and the process itself is simple and does not require special skills. However, you don’t always want to cook exactly the cream for the honey cake that is offered in the recipe. Sometimes there are not enough ingredients or there is a desire to make the cake more festive.

Butter cream

It is considered universal, but is better suited for soft cakes. It is very important to choose the right oil, because the consistency and taste of the cream depend on it. Therefore, you should use a fresh and high-quality product.

It is better to choose a high-fat oil. It whips up better and does not exfoliate.

Such a cream for honey cakes:

• easy to prepare;
• keeps the shape
• it is convenient to make decor from it;
• has a pleasant taste.

On sugar syrup

For 300 g of butter you will need: 230 g of granulated sugar, 12 tablespoons of water. Mix sugar and water, put on fire and boil until completely dissolved. Be sure to remove the resulting foam. Cool the syrup after cooking, otherwise the butter will melt when it is added.

Beat the oil well with a whisk. You should get a brightened elastic mass. Only then gradually add the syrup. It turns out a homogeneous, soft and glossy cream that holds its shape well.

Recipe with condensed milk

Cream for honey cake with condensed milk is very easy to prepare. You can use regular condensed milk or boiled. It just changes the flavor and texture.

If the boiled condensed milk is a little candied, it is enough to preheat it, which will help dissolve all the grains of sugar.

Required 1 can of condensed milk and 300 g of butter. Beat the butter until smooth and gradually add the condensed milk. If you use the boiled version, the cream will be a little thicker and have a caramel flavor. Honey cake cream with condensed milk is a delicious option that is suitable for a festive table.

Stuffing on eggs

This creamy honey cake recipe requires some care, but the resulting product is very delicate and incredibly delicious. It can be used for cakes and decor.

Would need: 2 eggs, 120 g sugar, 200 g butter. Put sugar and eggs in a small container, putting them on a small fire. Constantly whisking the mass with a whisk, bring it to an increase in 2 times. The mixture should be heated to no more than 45 °C. Cool the resulting mixture for easy mixing with oil.

Beat the butter until a smooth, elastic consistency. After that, add the egg-sugar mixture in a thin stream. Beat the total mass until fluffy and apply to the cakes. It keeps well in the refrigerator and can be used immediately after preparation.

Cream of sour cream or cream

This filling is ideal for all types of cakes. When choosing cream or sour cream, it is desirable to give preference to products with a high fat content. This will help them beat better without the use of thickeners.

Instead of sugar, it is desirable to use powder. It will be a kind of thickener and will not allow cream or sour cream to secrete whey.

This cream:

• gentle;
• elastic;
• takes little time to prepare;
• can be used for decoration.

Sour cream option

It will require: 500 g sour cream, a pinch of vanilla, 200-250 g powdered sugar. Leave the sour cream in the refrigerator first, which will help make it thicker and more convenient for whipping. If it was not possible to cool it in advance, you can put a container of sour cream in a bowl with ice. Beat sour cream until smooth, then gradually add powdered sugar with vanilla.

Cream of cream

For 400 ml of cream 35% you will need 200 g of powder. Cool cream beforehand. Beat them with a whisk until fluffy, only then add powdered sugar. The mass should turn out to be thick, stick well on the whisk and not spread.

Filling for good impregnation

It is believed that it is custard that perfectly soaks hard cakes, making them incredibly soft and tender. Preparing such a cream is simple, but care and adherence to the recipe are required. Then the mass will turn out homogeneous, without lumps and thick enough.

But there is not always enough opportunity or skills to prepare just such a cream. Therefore, some housewives replace it with a semolina version. This is a really good milk honey cake cream that is incredibly quick to make. But it is not suitable for decorating a cake, as it holds its shape rather poorly. However, this does not prevent using it for cakes.

Custard

For 1 glass of milk you will need: 1 egg, 125 g sugar, 1 tablespoon flour. In a saucepan, mix the egg with flour until the lumps disappear completely, then add a couple of tablespoons of cold milk. Mix the main milk with sugar and heat until boiling. Then carefully pour the milk mixture into the egg-flour mixture, remembering to stir it all the time with a spatula. Put the resulting mass on a small fire and stir continuously until thickened, but do not let it boil.

Manna variant

For him you will need: 750 ml of fresh milk, 250-300 g of sugar, 130 g of butter, 7-9 tablespoons of semolina. Mix milk and sugar, let them boil. Only after that, gently pour semolina, stirring constantly. If necessary, you can increase the amount of cereal, but it is important to remember that when cooling, the mass becomes much thicker than when hot.

After semolina, add oil and bring the mixture to a boil. Let it boil for 3-4 minutes, remove and cool slightly. This cream is really perfect, because it will be somewhat reminiscent of custard. And if you add honey to it, then the cake will get a more pronounced taste. It is better to use it in a warm form, then it perfectly impregnates the cakes and is more easily distributed over them.

Attention, only TODAY!

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

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

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

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

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

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

Pour the mass from the pan into a large bowl and gradually pour in the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel so that it does not wind up while the oven is heating up (temperature 200 ° C).

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

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

Now you can take up the preparation of the cream.

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

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

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

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