It appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Nowadays there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple recipe for honey cake dough

Every housewife has her own recipe for making honey cake at home, because a cake baked with your own hands is much better than factory-made baked goods, to which dyes, preservatives and flavoring additives are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough you will need a little liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Honey cake cream recipe

The cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. The sour cream should be very fresh, chilled and with a high percentage of fat content to make the cream more airy and velvety. The cakes will be perfectly soaked with cream prepared on the basis of liquid sour cream, but there will be no creamy layer between them. If the sour cream is liquid, pour it into gauze, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and whip perfectly.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and grains of sugar will not squeak on your teeth. You can add coconut flakes, nuts, jam, crushed fruit, a little orange or lemon zest, cocoa or chocolate to the cream. The custard in this cake is also very tasty.

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream will pleasantly set off the sweetness of the condensed milk and the honey cake will not be so cloying.

How to make honey cake cakes correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe yields about 7–10 cake layers, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut off in finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.

A few secrets from the pastry chef

Do not use buckwheat and acacia honey for the dough: despite the incomparable taste and aroma of these types of honey, the cakes will be slightly bitter. Honey must be liquid in order for the dough to be homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.

Classic honey cake prepared at home: step-by-step recipe with photos

We offer you a step-by-step recipe for honey cake. With our instructions you will quickly master this confectionery art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine eggs with sugar and beat well until fluffy.

3. Add butter, honey and soda to the beaten eggs.

3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

9. Trim the edges of the cakes and cool them, and crumble the trimmings.

10. Make cream from sour cream and sugar by beating the mixture with a mixer.

11. Assemble the cake, coating the cake layers with cream.

12. Sprinkle the honey cake with the crumbs left over from the cakes.

13. Leave the cake at room temperature for 1.5-2 hours to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Enjoy your meal!

Delicious honey cake with cognac

This can be prepared for any occasion, and if children are tasting the cake, cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and coat with cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert!

On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the chef of Alexander I for inventing this delicious dessert, which makes life seem even more beautiful...

Honey cake with sour cream can be prepared for a tea party; this is an excellent cake option for a children's party or birthday. Or just cook it at home on the weekend - the whole family will be delighted. Pamper your loved ones!

Why do I like sour cream? Its lightness, delicate texture, high absorption into porous cakes - you will appreciate all these advantages when you prepare your own honey cake at home. Be sure to let it soak in the cold for a few hours. The honey cake will conquer everyone without exception!

Another plus is that I add sugar or powdered sugar to my liking, making it less or more sweet for the occasion. For a children's event, where everyone loves sweets, there is a little more of it, for the homemade version - less, taking into account the sweetness of the cakes according to the recipe. Just in time for tea!

Do not use too thin sour cream for the cream. It is advisable to hang such a product; it is not at all difficult. Place it in a sieve lined with several layers of gauze. Place the sieve in a deep bowl so that the whey from the sour cream flows freely into it. Cover the sieve and bowl with cling film and refrigerate overnight. The result in the morning will pleasantly surprise you.

To thicken the cream, they also use a thickener for cream and sour cream - also an excellent option for achieving thickness and fluffiness of the cake cream.

Classic recipe for honey cake with boiled condensed milk

Perhaps the highlight of this cake is the very tasty cream, which is based on sour cream and boiled condensed milk. We do not add sugar according to the recipe, since the sweetness of condensed milk compensates for its absence.

You can vary the amount of boiled condensed milk to your taste - accordingly, the taste and shade of the cream will change. It's worth experimenting!

You will need for the cakes:

• flour – 450 g
• egg – 2 pcs.
• honey – 100 g
• sugar – 200 g
• soda – 1 tsp.
• salt – 1 pinch
• butter – 70 g

For cream:

• sour cream – 700 g
• thickener for cream and sour cream - 2 pcs.
• boiled condensed milk – 360 g

Cooking method:

Without bringing to a boil, melt the honey and butter over very low heat.

Remove from heat, add soda, salt

Natural honey will extinguish the soda. If you use artificial honey, which is acceptable, be sure to quench the soda with vinegar or lemon juice

Add sugar to the mixture, stir lightly

Beat the eggs with a fork (or whisk) and add to the mixture.

Return the dishes to low heat, stir the mixture vigorously with a whisk until the sugar dissolves.

Remove from heat, cool slightly, adding sifted flour in parts, knead elastic warm dough

Form a sausage, divide it into 9 parts

Form into balls, place on a floured plate, cover with cling film

Roll out each ball on a sheet of parchment, measure the diameter of the cake with the lid, cut off the excess with a plastic knife, and often prick the cake with a fork.

Bake some of the scraps to top the honey cake, and from the remaining scraps, combining them, you can bake additional cakes

We bake cakes in batches of 1-2 pieces. in a preheated oven to 180 degrees for about 5 minutes

We bake 12 cakes, using the scraps we made 3 additional cakes

Grind the scraps into crumbs in a bag with a rolling pin

Add cream thickener to 20% fat sour cream, beat with a mixer

Assemble the cake, generously coating each layer with honey cake

We also cover it on top and sides, sprinkle with grated crumbs

Let the honey cake soak in the cold for 6-8 hours, this will make it even tastier!

Bon appetit!

Cooking delicious honey cake with prunes and banana

We present to your attention a very original honey cake with prunes and banana - this is just a godsend for housewives who want to surprise and amaze the imagination of their welcome guests. Feel free to try cooking! You will succeed!

You will need for the cakes:

• 2 pcs. egg
• 200 g sugar
• 2 tbsp. l. honey
• 1 tsp. soda
• 100 g butter
• 400-500 g flour

For cream:

• 600 g sour cream
• 200 g sugar
• 1 tsp. vanilla sugar
• 150 g prunes
• 1-2 pcs. banana

Cooking method:

To prepare the dough, set up a water bath

Place a saucepan with a little water on the fire

Choose a bowl with a larger diameter than the pan

Mix eggs, sugar, honey in a bowl

Add soda, stir

Place the mixture in a boiling water bath, heat for 7-10 minutes, stirring so that the eggs do not curdle

Add butter, stir until it melts

Remove the bowl with the mixture from the heat, add half the flour

Let the dough cool

When the dough has cooled, add the remaining half of the flour in parts.

Knead the dough, divide it into 8 parts, roll them into balls

Preheat the oven to 200 degrees

Roll out each ball of dough thinly on parchment paper, attaching a plate with a diameter of 21 cm, cut out a circle

Do not remove the trimmings from the parchment, bake them together with the cake layers, use them later to decorate the cake

Bake the cake for 4 minutes in a preheated oven, the cakes bake very quickly

While one cake is baking, roll out the next one on parchment.

Bake all 8 cakes, place them on a flat surface and cool

Let's prepare the cream - whip cold sour cream, adding sugar and vanillin in parts

For the most delicious cream, it is better to choose sour cream with a higher fat content, for example, homemade

Cut prunes into small pieces

You can also finely chop the banana, or alternatively, grate it on a coarse grater

Grease the cake generously with cream, sprinkle with prunes and banana, cover with the next

Assemble the whole cake and spread chilled cream on top

Place the cake scraps into a blender and turn it on for 7-10 seconds.

If you don’t have a blender, you can grind them into crumbs using a rolling pin

Sprinkle crumbs over the top of the cake and decorate the sides of the cake.

Honey cake with sour cream, banana and prunes is ready

Bon appetit!

Delicate honey cake with sour cream and butter cream

Using this wonderful detailed recipe, you will prepare a delicious honey cake from six cakes with a diameter of 18 cm and weighing about 1 kg.

You will succeed! The cake turns out to be the most tender, just melting in your mouth!

You will need for the cakes:

• 230 g wheat flour
• 1 PC. egg
• 100 g sugar
• 50 g butter
• 50 g honey
• 1 tsp. soda

For the sour cream:

• 440 g sour cream 20% (330 g weighed sour cream)
• 200 g cream 33-35%
• 100 g powdered sugar + 20 g for decoration
• dried cherries

Cooking method:

Add honey to butter and place in a water bath

Stir until the mixture becomes homogeneous, add soda

Cook until caramel colored, about 10 minutes.

Remove the bowl from the water bath and let the honey-oil mixture cool

Beat eggs with sugar for about 7-8 minutes until white foam

Mix the mixture until smooth

Add flour in several stages, knead the dough in the bowl by hand

Dust the table with flour and turn out the dough

Lightly brush the surface of the dough with flour to prevent it from drying out and let it rest for 10 minutes.

Prepare baking paper - 6 sheets

Divide the dough into 6 parts

Roll out each piece on a piece of baking paper with a rolling pin, dusting it with flour if necessary.

Bake 1-2 pieces on a baking sheet. 5 minutes at 180 degrees

While the cake is hot, cut out the desired size with a lid, this can be done using a plate and a knife

Cool cakes with trimmings on a wire rack

Grind the trimmings in the bag with a rolling pin

Pour the fine crumbs from the bag into a cup

Pre-hang the sour cream in gauze on a sieve, refrigerate it overnight, covering it with cling film.

After 8 hours, remove the sour cream from the gauze, transfer it to a bowl, add powdered sugar, beat with a mixer

Beat the chilled cream separately with a mixer at high speed for about 5 minutes until there is a distinct trace of the whisk.

Gently mix sour cream and cream with a spatula in two stages

To begin, apply a small amount of cream onto the dish.

Cover with cake, set the mold with a diameter of 18 cm, line it from the inside with perkar paper

Generously coat the top of the cake with cream (about 3 tablespoons of cream)

In this way, assemble the cake, remove the mold and paper.

Cover the top and sides of the honey cake with the remaining cream.

Sprinkle it on the sides

Finish topping the cake

Cool the cake for 6-8 hours

Decorate it with dried cherries and powdered sugar

Bon appetit!

How to make honey cake with candied fruits and nuts

This unusual honey cake is not difficult to prepare, and the result will exceed all your expectations. A tender and rich cake with small pieces of candied fruits is simply delicious. Let's try to cook!

Advice for you! Use only candied fruits from delicate fruits, having pre-processed them. For example, candied pineapple is not suitable for such a delicate cake due to its fibrous nature.

You will need for the cakes:

• butter - 100 g
• honey - 2 tbsp. l.
• eggs - 2 pcs.
• sugar - 2/3 tbsp.
• soda - 1.5 tsp.
• lemon juice - 1.5 tsp.
• flour - 3-3.5 tbsp.

For cream:

• butter - 100 g
• powdered sugar - 100 g
• sour cream 20% - 700 g
• candied fruits – 100 g
• nuts - 50 g

Cooking method:

Mix butter and honey, melt in a water bath, remove from heat, cool slightly

Separately, beat the eggs with sugar with a mixer.

Quench the soda with lemon juice, mix with the honey mixture - it will foam

Mix the egg and honey mixture until smooth

It's time to turn on the oven, setting the temperature to 180 degrees

Add sifted flour in parts

Knead the dough on the table

As soon as the dough stops sticking to your hands, do not add any more flour.

Divide the dough into 6 parts, each of which roll out on a piece of baking paper

Measure the diameter of the future cake with a plate (or lid), cut off the edge with a knife, leave the trimmings to bake

Prick each cake often with a fork and bake in a preheated oven for 5 minutes until light brown.

Cool the finished cakes on a wire rack, grind the trimmings and nuts into crumbs in a processor.

Pour boiling water over candied fruits for 15 minutes

Beat butter and powdered sugar with a mixer

Continuing to beat, add sour cream in parts - the cream should look like whipped cream

Line the dish with baking paper up to the middle so that it can be easily removed from under the cake.

Place the first cake layer, grease it with cream, sprinkle with nut crumbs and candied fruits

Now coat the other side, so each cake will be covered with cream on both sides.

Assemble the entire cake, cover it with the remaining cream on top and sides using a spatula

Sprinkle the top and sides of the honey cake with crumbs

Remove baking paper from under the cake

Cool the cake for 6-8 hours, during which time it will be well soaked.

Bon appetit!

Video recipe for honey cake with chocolate icing

Despite the fact that for many people the Honey cake is associated mainly with holidays and home celebrations, in my family this cake is baked at least once a month. The thing is that Medovik is the favorite cake of my husband and father, so my mother and I pass this “culinary baton” to each other with stable regularity.

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

Another important feature of the recipe is that the cake is cheap. The ingredients for honey cakes, which make up Medovik, are not very expensive, and most of them are always available in the refrigerator of any housewife.

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

Ingredients:

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

• 500 ml sour cream
• 1 tbsp. Sahara
• 1 tsp gelatin

Cooking the dish step by step with photos:

1. Beat eggs with sugar into a homogeneous mass using a mixer.
2. Then add the required amount of honey to the egg mass. Beat again with a mixer.

3. Place the container with the mixture in a water bath and keep it there, stirring constantly for about 15 minutes.
4. After a quarter of an hour, remove the container from the bath and let the mixture cool. In several approaches, add flour to the honey mass and knead the dough for the cakes of the future honey cake.
5. Roll out the finished dough lengthwise, giving it a “sausage” shape.

6. Roll each piece of dough into a thin layer, sprinkling it with a little flour from time to time so that the dough does not stick. Transfer the rolled out layer of honey dough onto a baking sheet greased with vegetable oil.
7. Place the dough in the oven, preheated to 180 degrees. The baking time for each cake varies within 7 minutes.
8. While the cakes have not cooled, place a plate of the required diameter on them and trim off the excess cake with a knife. It is important to do everything quickly; when the cakes cool down, they become hard.
9. We alternately perform the same procedure with all the cakes, of which we end up with eight pieces.
10. Now let's move on to preparing the cream. Pour sugar into a deep bowl and add sour cream to it.
11. Beat sour cream with sugar with a mixer. Then dissolve the gelatin in a minimal amount of hot water and pour it into the cream in a thin stream and continue whisking.

12. Knead the cake scraps into fine crumbs with your hands or grind them in a blender.
13. Sprinkle the crumbs obtained from the cake scraps onto the cake on all sides. As a result, we get this delicious homemade honey cake with sour cream.
14. After the Honey Cake is soaked, cut it into portions and serve the cake on the table.

We can safely say that in Soviet times, the Honey cake surpassed all recipes for homemade holiday baking in popularity. Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equivalent to each other in terms of delicate honey taste. Then we shared recipes like some kind of jewel, and did not suspect that the chef of Emperor Alexander I had invented a dessert soaked in honey.

No one will remember the pastry chef’s name now, but the masterpiece remains with us, delighting and delighting. I hope that the proposed detailed step-by-step photo recipes will help you cope with the task.

The most delicious honey cake - classic sour cream recipe

The recipe according to which the cake was prepared at home in Soviet times is considered a classic one. It was made with sour cream, very simply and was amazingly tasty. If you remember, many often called him “Ryzhik.” But it turns out that the imperial cook, who came up with the idea of ​​baking cakes with honey and soaking them in cream, made precisely sour cream.

You will need for the cakes:

• Eggs – a couple of pieces.
• Salt – a pinch.
• Butter – 100 gr.
• Honey – 2 tbsp. spoons.
• Soda - a small spoon.
• Sugar – 220 gr.
• Flour – 400 gr.

For sour cream:

• Oil – 250 gr.
• Powdered sugar – 200 gr.
• Sour cream, full fat – 300 gr.

Recipe with photos step by step

Initially, you need to mix the eggs in a saucepan with a pinch of salt, sweetener - beat everything with a whisk (mixer).

Add butter and honey to the eggs and place the saucepan over medium heat.

Bring the mixture to a boil, but under no circumstances let it boil, otherwise the eggs will quickly curdle. Do not leave the stove, continuously stir the contents of the saucepan.

Remove the saucepan from the burner and add baking soda. Start stirring vigorously. Soon you will notice that the mass begins to increase in volume. This soda and honey reacted. Don't stop until the baking soda has finished its job.

Leave the hot honey mixture alone for a few minutes. Gradually, the foam will begin to fall. This is a signal to continue kneading the dough. Start adding flour little by little.

You may need a little more flour, or a little less than the specified amount, depending on the situation. But I don’t recommend adding more than what’s stated in the recipe. The hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, and the stickiness will disappear.

Stir the dough with a spoon at first. When this becomes difficult, move to the work surface of the table.

Keep working with your hands. The dough will be quite soft. Add flour a little at a time, otherwise the mixture will clog with flour and become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6,8, 10 pieces. I prefer to divide into 10 parts, since thin cakes bake faster and are better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage and form each part into a bun.

Place them on a plate dusted with flour. Place on the refrigerator shelf to “rest” for an hour. During this time, the mass will finally “set”, become dense, and will be easy to work with. You can cool the dough at an earlier stage of cooking, before dividing into balls. But I prefer this way.

After an hour, remove the pieces from the refrigerator. Dust the countertop with flour. Roll out the bun into a thin cake. Then, using a ring with a diameter of 20 cm, cut out a blank for the cake. In the absence of a special device, the blanks can be cut with a plate of suitable diameter.

Do not remove the scraps; they need to be baked along with the cakes. Be sure to prick the entire surface of the cake with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 o C. Baking goes very quickly, no more than 5 minutes, until golden brown.

The beauty of the honey cake is that you can bake the cakes in advance. Place in a cool, dry place, wrapped in cling film, and use within 1-2 weeks. That is, there is an opportunity to prepare in advance for the festive troubles and meeting guests.

Let's move on to the cream. Combine the butter and powdered sugar and start beating with a mixer. Process for five minutes at high speed until the mixture is fluffy. Remove the butter from the refrigerator in advance; it should be at room temperature and soft.

Spread the cream evenly over the cakes. Don't forget to leave a couple of spoons for coating the sides of the honey cake.

Assembling the cake. Place cling film or paper on a serving plate as shown in the photo. Place a little cream in the middle to prevent the structure from slipping.

Place the cakes on top of each other, spreading the cream.

Cover the side of the cake with cream so that the cake is evenly soaked.

Grind the cake scraps into not too fine crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake design. If desired, you can add any berries, nuts, chocolate chips.

All that remains is to carefully pull out the paper. This way, after assembling the honey cake, the plate will remain clean.

To the collection of cake recipes:

Delicious classic honey cake with custard

“Honey fluff”, as honey cakes coated with custard cream are also called, will turn out soft, tender, with a delightful aroma of honey. It cuts easily, like butter, and literally melts in your mouth, and the recipe is indecently simple.

You will need:

• Eggs – 2 pcs.
• Honey – 2 pcs. spoons.
• Sugar - a glass (250 gr.).
• Flour – 0.5 kg.
• Oil – 50 gr.
• Baking soda - small spoon.

For custard use:

• Milk – 0.5 liters.
• Sugar – 150-200 gr.
• Eggs – 2 pcs.
• Flour - 50 gr. (2 spoons).
• Vanilla sugar.
• Oil – 100 gr.

Step by step recipe:

1. Place eggs with sugar in a saucepan and beat. Add softened butter and honey and continue whisking.
2. Over moderate heat, stirring continuously, wait until the sugar dissolves.
3. Turn off the heat, add baking soda. Stir vigorously until the volume doubles.
4. Stir in flour in small portions. Gradually the mass will begin to cool and thicken. Once cooled, transfer the mixture to a work surface. Continue kneading with your hands until the dough becomes soft and pliable.
5. Divide the dough into 8-10 equal parts. Roll into balls and place on a floured plate. Wrap in film and place on the refrigerator shelf for an hour.
6. Brew the cream. Pour the flour product into the pan, beat in the eggs, add the remaining ingredients indicated in the recipe list, except milk and butter. Stir.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. Let it simmer on low heat. Stir the contents actively, lifting the mass from the bottom especially often to break up lumps. If you notice the beginning of boiling, remove the pan from the burner.
9. Add oil to the hot contents. Keep in mind that it is placed warm. After mixing, cover the bowl with the cream with film, otherwise a film will form as it cools. Cool to room temperature.
10. Roll out the honey cakes. Bake at 170-180 o C for literally 3-4 minutes, until lightly browned. The time depends on the oven power.
11. Immediately cut to the desired diameter, without throwing away the crumbs. Do not delay cutting, otherwise the cake will crumble (you can, as in the first recipe, cut before baking).
12. Spread the cream over the honey cake layers. Process the sides.
13. Sprinkle generously with crushed crumbs left over from trimming. Decorate the top and sides. Do the rest of the cake decor at your own discretion. Leave the dessert to soak for a couple of hours.

Honey cake - a simple classic recipe with condensed milk

The peculiarity of this recipe is that the dough is prepared in a water bath. As an option, it is permissible to use ready-made boiled condensed milk as a cream.

Use for dough:

• Flour – 300-500 gr.
• Honey – 2 tbsp. spoons.
• Oil – 100 gr.
• Eggs – 2 pcs.
• Soda - a small spoon.
• Sugar – 0.2 kg.

For condensed milk cream:

• Condensed milk is a standard jar.
• Butter – 0.3 kg.
• To decorate the dessert:
• Walnuts - a handful.
• Chocolate chips, almond petals.

How to make a delicious honey cake:

1. Pour hot water into the pan and turn on the gas. Place a bowl on top. Make sure that the water from the pan does not touch the bottom of the bowl.
2. Place honey, butter, sugar in a bowl and stir.
3. Add baking soda and continue stirring the contents. When the sugar dissolves, remove the bowl from the bath.
4. Add the eggs, breaking them one at a time and vigorously whisking the mixture.
5. Next, start adding flour. Quickly knead into a soft, pliable dough.
6. Place in the refrigerator, covered with a towel or film, for 30-60 minutes.
7. After the required time, take out the chilled dough and divide into equal pieces.
8. Roll into round balls and roll each into a flat cake. Cut out a circle using any round shape.
9. Prick the surface of the shortcakes with a fork. Bake for 3-4 minutes at 180 o C.
10. For impregnation, make a cream by first whipping the butter, softened in a bathhouse. Then, gradually adding condensed milk, work thoroughly with the mixer, eventually obtaining a sweet, homogeneous mass.
11. All that remains is to coat the honey cakes and put them in the cake. Then grease the sides of the structure with cream, decorate according to tradition, with crumbs, nuts, and chocolate. I advise you to grind the scraps and nuts in a blender and mix.
12. For high-quality impregnation, let the honey cake stand for at least 2 hours.

Cream filling for honey cake

I offer another recipe for cream for coating homemade honey cake cakes. This is ice cream cream, or Diplomat.

For cream filling:

• Cream – 200 ml.
• Milk – 400 ml.
• Granulated sugar – 180 gr.
• Egg.
• Oil – 100 gr.
• Corn starch - 3 large, heaped spoons.

Making the cream is easy: add the ingredients one by one, whisking until smooth each time.

Video recipe from Olga Matvey with step-by-step recommendations for preparing the most delicious Honey cake. Let your cakes be successful, and let your family be proud of your skill!

Hello, friends! This is the same cake that all your loved ones, family and friends will love! The Honey cake has gained popularity and acquired many fans a long time ago. And all because honey cake can be easily prepared at home, and it will turn out no less tasty than that of professional confectioners. The honey cake recipe appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Nowadays there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now? We will tell you and show you how to make a simple and delicious honey cake recipe at home!

Honey and its properties

Honey is not only tasty, but also a very healthy product, it contains all the microelements and minerals that are so beneficial for the blood.

It even resembles human blood plasma in composition. This beekeeping product is so useful that the only negative qualities can be attributed to an allergy to honey and its high calorie content. For this reason, eating without control is a direct route to the gym, where you will lose those honey pounds. Of course, when honey gets into the dough, it loses its healing properties, but you can eat honey cake and bite with a spoon, or eat medicament from a bowl.

What are the properties of honey that have a very good effect on any organism:

• Coughs are treated with honey by dissolving a teaspoon in a glass of boiled milk;
• The doctor is also indicated for diseases of the heart and blood vessels;
• Some believe that giving a drunk person a spoonful of honey every half hour can cure him of alcoholism;
• Honey gives strength, as it is completely absorbed by the body and absorbed into the blood;
• Increases the level of hemoglobin in the blood;
• Reduces the possibility of sclerosis;
• Treats anemia.

This is not a complete list of the beneficial properties of the medicinal product, but you should only eat natural honey, it is very good if you have the opportunity to buy it directly from the apiary. What is sold in stores can do more harm than good, since honey in beautiful jars is subjected to heat treatment and the addition of various preservatives for long-term storage.

Classic honey cake recipe

Recipe No. 1

Ingredients:

• 10 eggs,
• 400 g sugar,
• 4 tsp. soda,
• 100 g honey,
• 1.2 kg flour,
• 800 ml milk,
• 300 g butter,
• vanillin,
• salt to taste.

Cooking method:

Mix butter, honey, salt and 200 g of sugar and place in a water bath. After 5 minutes, add 4 beaten eggs, cook for 5 minutes. Then add soda. Remove from heat, add flour, knead the dough, divide into 9 parts, roll out the flatbreads, bake at 200 °C. Beat eggs, add sugar, vanillin, flour, milk, cook until thick, then cool. Beat. Grease the cakes with cream. Chop the cake scraps and sprinkle them over the cake.

Recipe No. 2

For the test:

• 2 tbsp. l. honey
• 50 g butter
• 80 g sugar
• 2 eggs
• 2 tsp. soda
• 3 cups flour

For cream:

• 150 g butter
• 100 g powdered sugar
• 200 g sour cream

Cooking method:

1. Melt sugar and butter in a water bath. When the sugar dissolves, add slightly beaten eggs, soda, then quickly mix the mass. A foamy mass should form, the volume of which will increase three times.
2. Stirring constantly, gradually add flour. Knead the dough, which should be liquid. Remove the bowl from the water bath and let the dough cool.
3. Divide the cooled dough into 7 equal parts. Use flour to dust the table if the dough is too sticky. Preheat the oven to 180°C. Roll out each piece of dough into a round shape. Line a baking tray with baking paper and grease it a little. Place a layer or two on it and bake for 3 minutes. Bake the last, seventh cake until browner, crumble it to sprinkle on the cake.
4. Cream: beat butter softened at room temperature with powdered sugar, then add sour cream. At the same time, do not stop beating.
5. Place the cakes one on top of the other, brushing with cream. Coat the top and sides of the cake with cream, sprinkle with cake crumbs.

A simple recipe for honey cake dough

To prepare the dough you will need a little liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, melt honey, sugar, butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer, rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Homemade honey cake recipes

Cake "Honey Express"

Ingredients:

• 800 g honey,
• 4 eggs,
• 400 ml sour cream,
• 2 tsp. soda,
• 1.2 kg flour,
• 1.5 liters of milk,
• 100 g semolina,
• 2 cans of condensed milk,
• zest of 2 lemons,
• 200 g butter.

Cooking method:

Mix honey, eggs, sour cream, soda and flour, knead the dough. Divide into three parts, roll out, bake the cakes. Cook semolina porridge, cool, add condensed milk, butter, chopped zest, beat. Grease the cakes with cream and leave to soak overnight.

Hutsul honey cake

Ingredients:

• 4 tbsp. l. honey,
• 300 g sugar,
• 250 g butter,
• 4 eggs,
• 1.5 tsp. soda,
• 600 g flour.

For cream:

• 300 g sugar,
• 300 ml sour cream.

Cooking method:

Combine eggs, sugar, honey and butter, mix. Place the mixture in a water bath, add soda and some flour. After the mass has thickened, lay out the dough and add the remaining flour. Bake the cakes. Beat sugar with sour cream. Coat each layer of dough with cream. Place in the refrigerator for 4-5 hours.

Chocolate honey cake

If you want to bake a chocolate honey cake, you can find the recipe for it from the recommendations below. The honey base, supplemented with cocoa, reveals the taste of the dessert in a new way and makes it more interesting and refined.

Ingredients:

• eggs - 3 pcs.;
• butter - 100 g;
• sugar - 150 g;
• honey - 80 g;
• soda - 20 g;
• flour - 400 g;
• cocoa - 100 g;
• sour cream - 700 g;
• cream - 200 g;
• powder - 200 g;
• lemon juice - 40 ml.

Cooking method:

The first 5 components from the list are combined, heated to a boil, after which the sifted components are mixed in. Allow the dough to cool, proof, divide into portions, form them into thin cakes and brown them. Beat sweetened sour cream and cream separately until stiff and combine everything together. Coat the chocolate layers.

Lenten cake “Honey cake”

For the test:

• 200 ml strong tea,
• 1 glass of honey,
• 1 cup of sugar,
• 7 tbsp. l. vegetable oil,
• 1 tsp. soda,
• 1 tbsp. l. vinegar,
• 4 tbsp. l. raisins, flour

For the glaze:

• 1 cup cocoa powder,
• 1 tbsp. l. honey,
• 1 tbsp. l. Sahara,
• 1 tbsp. l. water

Cooking method:

Combine strong tea, honey, sugar, vegetable oil, slaked soda, raisins, add flour, knead the dough to the consistency of thick sour cream. Divide into 2-3 parts, roll out the cakes. Bake at 150°C. You can add cocoa powder to one of the cake layers. Spread the finished cakes with jam and combine (the middle one is the cake with cocoa). Spread the top with glaze. Decorate with nuts.

Glaze. Mix all the ingredients for the glaze, bring to a boil, then cool slightly.

Honey cake with peanuts

Prep time: 25 min Cooking time: 35 min Servings: 4

• 8 eggs
• 300 g flour
• 350 g sugar
• 100 g honey
• 100 g shelled peanuts
• 150 g sour cream
• 50 g butter
• 50 g canned cherries
• 10 g margarine
• 5 g baking soda

Cooking method:

1. Break the eggs, carefully separate the whites from the yolks. Beat the whites with 150 g of sugar, grind the yolks with 50 g of sugar. Add flour to the whipped whites and mix thoroughly. Put soda, yolks, 20 g honey, 20 g butter, beat.
2. Place the dough in a mold greased with margarine and bake in an oven preheated to 220−230 °C for 25−35 minutes. Cool the biscuit, cut lengthwise into 2 parts.
3. Beat sour cream with the remaining sugar and butter using a mixer.
4. Fry the peanuts in a frying pan without oil, chop them, mix with the remaining honey.
5. Spread the sponge cakes with most of the sour cream and combine. Grease the top of the cake with the remaining cream and cover with the honey-nut mixture.
6. Leave the cake for 20-30 minutes in a cool place, decorate with cherries, cut into portions.

Honey cake with sour cream

Ingredients:

• Flour - 3 cups
• sugar - 1 glass
• chicken eggs - 2 pcs
• honey - 2 tbsp. l
• butter - 50 g
• soda - 2 tsp.
• Full-fat sour cream – 150 g
• sugar - 1 glass.

Cooking method:

After you have prepared all the necessary products, beat the eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. Place the whole mixture in a water bath and bring to a boil, stirring constantly.

Then remove from heat, add three cups of sifted flour and mix everything thoroughly.

Place the entire mass on a floured work surface, knead the elastic dough with your hands and divide it into nine equal parts. Then carefully roll out each piece using a rolling pin, place it on a baking sheet sprinkled with flour and bake in an oven preheated to 200 degrees for 3-5 minutes. Next, place a suitable-sized plate upside down on the baked flatbreads and trim off the excess edges with a knife.

For the cream, mix sour cream and sugar in a cup and beat thoroughly with a mixer until smooth. And we begin to assemble the cake, where we carefully coat each layer with the prepared cream, then lay it on top of each other. After the topmost cake layer is laid out, you need to carefully coat the cake with the remaining fondant on all sides.

Now use a blender to grind the cake scraps into crumbs, then sprinkle them on top and sides of our cake.

Cooking Honey Cake in a Multicooker

Products

• Flour: 3 cups.
• Sugar: ½ cup.
• Butter: 3 tbsp. l.
• Refined vegetable oil: 1 tbsp. l.
• Egg: 5 pcs.
• Honey: 6 tbsp. l. liquid or 3 thick, with a slide.
• Sour cream: 1 ½ cups.
• Heavy cream: 1 cup.
• Baking powder: 1 tbsp. l.
• Breadcrumbs.
• Grated nuts: 1 cup.

How to cook

Beat eggs with sugar. Mix melted honey and butter. Combine the beaten eggs with the butter-honey mixture. Mix everything well again. Combine flour and baking powder. Knead the dough by adding flour and baking powder to the mixture. Grease the bottom and sides of the multicooker bowl with vegetable oil, sprinkle with breading. Preheat the multicooker in the HEAT mode for 5 minutes. Pour the prepared dough into the multicooker bowl. Cook the honey cake in the BAKE mode for 70 minutes. Prepare the cream: beat sour cream, cream and sugar. Cut the honey cake into cake layers, make cream layers, coat the sides and top of the cake with cream, sprinkle generously with grated nuts. Allow the honey cake to soak in the cream.

Honey cake allows you to experiment with both the dough (you can add spices, lemon or lime zest, tea infusion, coffee) and the cream, which can be colored with cocoa or syrups. For a small honey cake, reduce the amount of ingredients by half. Honey cakes can be baked like muffins or cupcakes   -   in separate molds.

Honey cake with prunes

• 250 g wheat flour,
• 100 g sugar,
• 20 g butter,
• 2−3 eggs,
• 2 ½ tablespoons honey,
• ½ teaspoon baking powder.

For cream:

• 500 g sour cream,
• 100 g sugar,
• 60 g prunes (pitted).

Cooking method:

Mix honey with baking powder, place in a water bath, cook, stirring constantly, until the honey is completely dissolved. Beat eggs with sugar, add honey mixture to them. Sift the flour, add it to the eggs and honey. Knead the dough. Grease the multicooker bowl with butter, pour in the dough, set the “Baking” mode and cook for 2 ½ hours. After the beep, leave the biscuit in the “Warming” mode for 10 minutes. Remove the finished biscuit from the multicooker using a steaming container. Cut the cooled sponge cake into 3 layers. Soak prunes in warm water for 20 minutes. For cream, beat sour cream with sugar. Grease each cake with cream, place prunes on it. Place the finished cake in the refrigerator for 6-8 hours.

Honey cake is the simplest recipe for a very tasty cake.

To prepare the dough for the future honey cake, you will need the following products:

• butter - 100 gr.;
• sugar - 210 gr.;
• medium-sized egg - two pieces;
• honey - 3 large spoons;
• soda - 1 or maybe 2 teaspoons. spoon;
• flour - 4 cups. + two tablespoons.

For the cream you need to take 1 jar of condensed milk and three hundred grams of plums. oils

It's time to start baking.

1. In the first step, carefully combine the products, only take no more than two spoons of flour at the initial stage. It is better to take a pan with a thick bottom to avoid burning.
2. Grind everything, put on low heat, stirring constantly. The volume should increase by one hundred percent. Now it's time to remove from the heat and add the remaining flour.
3. Roll out the dough thinly to make eight flatbreads. In a preheated oven, bake one flatbread at a time on an oiled baking sheet. Baking time is about five minutes.
4. While the cake is baking, the remaining dough must be protected from drying out by covering with a wet towel.
5. The cream is prepared simply: melt all the butter, add condensed milk, mix everything. Now let it cool.
6. Each cake should be thickly greased with the resulting cream, stacking the cakes on top of each other. Grease the last top one too, sprinkle with crumbs.

How to get crumbs? You can carefully trim the cakes (straighten them from the very beginning of our pyramid) or leave the whole cake, then chop it into small pieces with your hands. The honey cake is ready. You can put tea to boil.

In fact, not only does each housewife have her own recipe for making cakes, but also her favorite cream, fondant with glaze. The housewife can compare different recipes and choose for herself which one will be exotic for her and which one will become classic.

Honey cake is incredibly tasty, no matter what the recipe for its preparation is, because it is prepared at home from natural products.

As you can see, making a honey cake at home is not so difficult; such a culinary masterpiece will surely gather your loved ones together over a cup of tea. Bon appetit to you and your guests!