Step 1: prepare the eggs.

First of all, 1 hour before the start of the preparation of the biscuit, remove all the necessary ingredients from the refrigerator. Ingredients put them on the kitchen table and let them warm up up to room temperature especially for chicken eggs and honey!
Then, using a knife, carefully break the shells of the desired number of eggs and distribute the whites with yolks into separate deep bowls.

Step 2: prepare the flour.

Using a fine sieve, sift the wheat flour into a deep bowl. Do not avoid this step, as well as from all subsequent ones, the splendor of the biscuit will hang from it. As you know, flour during sifting becomes looser and dries, which significantly improves the quality of baking.

Step 3: prepare honey.

Take a saucepan with a thick bottom and high sides. Put the required amount of honey in it and place the container on the stove, turned on to the middle level. After a couple of minutes, the ingredient will warm up and begin to boil, take 1 a teaspoon of soda and put it out 1 a tablespoon of vinegar directly into a saucepan with honey. Boil the honey mixture until light brown streaks appear, about 3 - 4 minutes, although mostly the time depends on the heating of the saucepan. After the honey mass reaches the desired color, immediately remove the container from the stove and set aside, allowing the fragrant mixture to cool to room temperature.

Step 4: prepare the mold and oven.

Preheat the oven up to 180 degrees Celsius. From parchment paper, cut out a circle for your non-stick round baking dish, it is desirable that its diameter is from 23 to 25 centimeters and she had a removable side, although a solid one would also work. Carefully grease the sides of the mold with a piece of butter, that's enough 30 grams.

Step 5: prepare the yolks.

Add a glass of sugar to the bowl with the yolks, place it under the blades of the mixer and start the whipping process by turning on the kitchen unit at the lowest speed. As the egg yolks thicken, increase the mixer speed, thus reaching the maximum.
Take this step 15 – 20 minutes. The mass in the bowl should increase by about 4 times, change color from yellow to light sunny, its texture should become velvety, uniform, without sugar grains. Turn off the mixer, remove the blades, rinse under running water and pat dry with paper kitchen towels.

Step 6: prepare the proteins.

Place the clean blades from the mixer back on the kitchen unit, place a bowl of egg whites under them and start the whipping process.
Increase the mixer speed as the egg whites thicken, it will take you from 20 to 30 minutes, depending on the speed of your mixer. A well-beaten protein should be thick and not spill out of the bowl if you turn it upside down.

Step 7: prepare the dough.

In a bowl of beaten yolks, add half of the beaten egg whites. Add the cooled honey mass and slowly mix the ingredients with a wooden kitchen spoon until smooth. Then, in the resulting mixture, start introducing the sifted wheat flour in parts. Act slowly, biscuit dough is very tender and does not like chaotic movements.
When you mix all the flour, add the remaining whipped protein to the resulting flour mass. Gently mix all the ingredients of the dough with a wooden spoon until smooth so that the protein does not settle.

Step 8: Bake the honey cake.

Pour the biscuit dough into the prepared baking dish and twist the container a couple of times in different directions in order to release air bubbles that may have formed during the pouring of the dough. To be sure, you can shake the mold a couple of times or lightly tap it on the table, but do it very sparingly. After that, make sure that your oven has heated up to the desired temperature and only after that put the container with the dough in it. Bake the honey cake for about 30 minutes, without opening the oven otherwise your culinary masterpiece may "settle"!
In 30 minutes You can check the readiness of the biscuit with a wooden skewer. Just insert a wooden stick into the middle of the cake and remove it, if there are wet pieces of dough on the end of the skewer, let the pie reach in the oven until fully cooked another 7 - 10 minutes. If the stick is dry, then the cake is ready. Remove the mold from the oven, helping yourself with a kitchen towel, put it on the kitchen table and let the biscuit cool a little, it is enough 15 - 20 minutes.
Then run the tip of the knife between the biscuit and the rim of the mold, thus detaching the pastry from the walls of the mold. Now remove the cake from the container, use a kitchen spatula to turn it upside down and place the biscuit on a metal rack. After your product has completely cooled, remove the parchment paper that is slightly stuck to the honey cake.
Well, now decide how you will use the finished baking. After the biscuit has cooled, you can cut it into thinner cakes, or into 2 cakes, and you can also not cut it at all.

Step 9: Serve Honey Biscuit.

Honey biscuit is a versatile sweet dessert that, after cooking, is cooled to room temperature, and then supplemented with any kind of creams, condensed milk, sugar syrups, jam, chocolate icing, jam and even whipped cream.
Airy, moderately sweet and very fragrant biscuit will give you indescribable pleasure! Cook with love! Bon Appetit!

- - The form does not have to be lubricated with butter, you can use vegetable oil, but it is desirable that it be refined and without the smell of sunflowers.

- - Optionally, you can add liquid vanilla extract or vanilla sugar to the dough, as well as any other fruit or berry essences. If you decide to introduce one of these ingredients, it should be added while whipping the yolks.

- - Do not mix the dough for a long time, otherwise it will settle!

- - If you do not have a mixer, you can use a blender or a whisk to whip the ingredients, of course, in this case, the cooking process will take much more time.

Honey biscuit is an amazing delicacy that can act as a solo dessert, or be the basis for the most delicate cakes, combined with sour cream or custard. In addition, baking one high and fluffy cake significantly speeds up the process of creating a cake.

Baking according to this recipe is very soft with a delicate honey aroma. Over time, these properties are preserved, the muffin does not stale for a long time.

List of products that will be needed:

• 8 eggs;
• 250 g of granulated sugar;
• 180 g of liquid honey;
• 30 g of vegetable oil;
• 10 g of soda;
• 15 ml of vinegar;
• 450 g flour.

Classic recipe step by step:

1. Eggs, without dividing into proteins and yolks, mix with honey and granulated sugar. Beat this mixture at maximum speed of the mixer for about 10 minutes until clarified and increased in volume.
2. After that, turn the mixer to medium (or even low) speed, pour in vegetable oil and soda slaked with vinegar. Soda is an essential component of honey biscuit. To activate the neutralization reaction, it must be heated together with honey, mixed with an acidic product (sour cream, kefir) or simply extinguished, without which the honey biscuit will not work.
3. Once the mixture is smooth, turn off the mixer and fold in the flour by hand. Bake a biscuit at 175 degrees for about half an hour.

In a slow cooker

A honey biscuit in a slow cooker, like other pastries from biscuit dough, is obtained even by a novice hostess. With a minimum of effort, you can get a honey loaf with a height of 9 to 11 cm, depending on the volume of the multi-pan.

The proportions of the required ingredients:

• 180 g of honey;
• 5 selected chicken eggs (if the eggs are small, then 6 will be required);
• 200 g of sugar;
• 8 g of soda;
• 400 g wheat flour.

Honey biscuit recipe step by step:

1. Heat honey with soda in a water bath. The mixture should become completely homogeneous and increase several times in volume.
2. Crack the eggs into a large bowl or saucepan, add sugar and beat everything together until fluffy for 7-10 minutes.
3. Pour hot honey into the egg and sugar foam, then gently pour in the flour in small parts and mix with a spoon.
4. Transfer the dough to an electric pan greased with butter and cook for 80 minutes in the “Baking” mode, if the power of the appliance is 500 watts. If the multicooker has more power, then the baking time can be reduced to 60 minutes.

Recipe that always turns out

According to this recipe, a honey biscuit is always obtained by everyone. You can bake it, both in a slow cooker and in a conventional oven, the result will be excellent. It is not necessary to brew anything in the process of kneading the dough, it will only be necessary to heat the honey and soda.

For one high cake you will need:

• 5 eggs;
• 200 g of sugar;
• 180 g of honey;
• 5 g of soda;
• 320-400 g of wheat flour.

Bakery:

1. Warm the beekeeping product together with soda at the lowest heat until it increases in volume and has a pleasant caramel color. So that the honey does not caramelize and does not burn at the bottom, the mass will have to be stirred several times.
2. Beat eggs with sugar until soft, but fairly stable peaks. Pour in hot honey and stir quickly. Gently fold in the flour in small amounts. You need to work with a spoon to keep all the air bubbles.
3. You can bake such a biscuit in a slow cooker (option "Baking") for 60-65 minutes or in an oven at 180 degrees from 20 to 40 minutes, depending on the diameter of the cake.

An easy quick fix

When there is no time to mess around with complex pastries, a quick recipe for a biscuit with honey will help out. From such a ready-made cake, you can make a real cake or just serve it with tea.

List of used products:

• 2 eggs;
• 130 g of sugar;
• 120 g of honey;
• 120 ml of kefir;
• 170 g flour;
• 7 g of soda;
• 150 g peanuts.

Baking sequence:

1. Beat whole eggs with a mixer well together with sugar until foamy.
2. Send honey and soda into this foam, continuing to work with a mixer, to achieve complete uniformity of the mixture.
3. Next, in turn, pour in kefir and add flour. You need to mix these products in the same way with a mixer.
4. Grind peanuts fried in a dry frying pan with a blender into fine crumbs, almost into flour. Pour the nuts into the dough and mix.
5. If the honey cake is planned to be served without making a cake out of it, only 2/3 of the total number of nuts can be poured into the dough, and the dough already put into the mold can be crushed with the rest.
6. The duration of baking at a temperature of 160 to 190 degrees will range from 35 to 45 minutes.

Custard honey biscuit

Most honey cakes are made from custard dough, but more often it has to be boiled in a water bath and rolled out with a rolling pin. This recipe breaks stereotypes, because you do not need to build a complex structure from pots, and the dough will turn out to be bulk, like a real biscuit.

What products will be needed for custard honey biscuit:

• 160 g of sugar;
• 90 g of honey;
• 50 g butter;
• 30 ml of water;
• 2 eggs;
• 3 g salt;
• 325 g flour;
• 7 g of soda.

The course of kneading dough and baking:

1. In a large heavy-bottomed saucepan, combine honey and water with sugar. Place this mixture over medium heat and bring to a boil while stirring constantly.
2. Then add salt and soda. After that, the mass will increase in volume, but you should not remove it from the fire, you need to continue cooking until a bright orange color.
3. Now the pan can be removed from the heat, add the butter and mix until it is completely dissolved, and after the mixture has cooled to 50 degrees, add eggs and flour to it.
4. Do not worry about the liquid consistency, after 60 minutes, which the mass will rest and cool, the dough will become thicker.
5. For baking, on a sheet of parchment, draw a circle with a diameter of 20-22 cm, distribute a few tablespoons of dough on it and bake until golden brown in a preheated oven. From this amount of dough, 5-6 custard biscuit cakes come out.

On kefir

Ready-made honey biscuit on kefir is slightly different from the classic version. The cakes are elastic, springy when pressed.

For two cakes you need to take:

• 500 ml of kefir;
• 400 g of sugar;
• 2 eggs;
• 60 g of honey;
• 14 g baking powder;
• 320 g flour.

Bakery:

1. Beat eggs with sugar and liquid honey. If this beekeeping product has had time to sugar, it must be melted in a steam bath.
2. Pour kefir into the sweet egg mass, and then stir in the flour sifted with baking powder.
3. Divide the dough into two parts and bake two cakes in a greased form. Subsequently, for the cake, each finished biscuit can be cut into two more thin cakes.

For 4 eggs with honey

By adding a little honey to the classic biscuit ingredients, you can bake a fragrant honey loaf, which can then be turned into a delicious cake.

What you need for the test:

• 4 eggs;
• 90 g of honey;
• 200 g of sugar;
• 240 g flour.

How to bake:

1. With half the total amount of sugar, beat the whites in a steep foam, until stable peaks. Grind the yolks with honey and sugar. Then, in small portions, alternately with flour, add to the foam from the proteins. Mixing should be done with a spoon.
2. Fill the form lined with oiled parchment with dough and send for 40 minutes in the oven, the operating temperature of which is set at 180 degrees.

On sour cream

Honey and sour cream biscuit turns out to be very soft and airy, and large nut chips perfectly complement and emphasize the taste of honey.

Component composition of honey biscuit on sour cream:

• 200 g of sugar;
• 3 eggs;
• 150 g of honey;
• 200 g sour cream;
• 100 g of walnut kernels;
• 5 g of soda;
• 320 g flour.

Baking method:

1. Do not beat with a hand whisk, but rub the eggs, soda and sugar in a circular motion.
2. When the mass becomes homogeneous and brightens, add sour cream and honey in a liquid state.
3. Lastly, a mixture of sifted flour and large nut crumbs is mixed in.
4. Transfer the kneaded biscuit dough into the prepared detachable form with a diameter of 26 cm. If the form is smaller, then it is better to divide the pastries into two parts, using half the dough.
5. The biscuit should be prepared at 220 degrees to a dry toothpick.

If in the oven the honey cake starts to blush too much, then to protect the pastry from burning, tighten it with food foil on top.

Honey Sponge Cake: Recipe

Now the finished honey biscuit has completely cooled down, what to do with it next? You can simply cut into portions and eat with tea. Another option is also possible - to make a delicious honey biscuit cake out of it.

To do this, you will only need to prepare one of the options for the cream and smear it with a biscuit cut into thin cakes. Loaf on honey has one small drawback: such pastries often turn out to be a little rubbery. A cream that can soak the cakes well will help fix this.

These layers include sour cream and custard. They are more often used in honey cakes.

For sour cream, you should take:

• 1000 ml thick homemade sour cream (can be replaced with the same amount of weighed store);
• 250 g of crystal sugar or powdered sugar.

Cooking:

1. Beat the chilled sour cream well with a mixer together with sugar or powdered sugar.
2. Ready cream smear separately baked cakes or one large, cut into layers. This cream and biscuit goes well with prunes, so it can be put between the cakes, twisted into a meat grinder or cut into small pieces.

Sweet lovers will appreciate a delicious honey cake layered with custard and boiled condensed milk.

It will require:

• 500 ml of milk;
• 120 g flour;
• 200 g of sugar;
• 20 g vanilla sugar;
• 200 g butter;
• 200 g boiled condensed milk.

How to make cream:

1. Put the milk on the fire, immediately pour in the flour and beat right on the fire with a mixer at minimum speed. So there will be no lumps in the cream.
2. When the milk thickens, remove the pan from the heat and cool its contents to 40-50 degrees. Then mix in turn into the cream, beating with a mixer, soft butter, both types of sugar and boiled condensed milk.
3. Smear the honey sponge cakes with the finished cream. After the pastry is soaked, the honey biscuit cake is ready.

A biscuit prepared with the addition of honey cuts well, practically without crumbling, so it can be very easily cut into thinner layers. The optimal thickness of the cakes for soaking will be 2-2.5 cm.

Next, beat the egg mass with a mixer for about 8-10 minutes, so that the mass becomes dense, light and lush. Add the sifted flour in parts, mixing each part completely into the egg mixture.

The dough should be soft, airy and creamy. Cover the bottom of the form with a diameter of 19-20 cm with parchment and put the dough into it.

Bake a biscuit in an oven preheated to 170-180 degrees for 30-35 minutes. Keep an eye on the biscuit, the honey dough quickly browns, and the inside may remain raw. If the top of the biscuit has become quite ruddy, and a little time has passed, cover it with foil on top. Just remember not to open the oven during the first 20 minutes of baking.

Check the finished biscuit with a wooden splinter or match (if the splinter or match remains dry when piercing the baking, then the biscuit is ready). Allow the cake to cool slightly in the tin, then remove it and cool completely on a wire rack. Let the biscuit rest a little - at least 2-3 hours, then cut off a part of the biscuit from the bottom (about 1 cm).

Dry the cut part of the biscuit and grind into crumbs, you can not too small.

Wash the lemon, cut into small pieces, add sugar, mix, crush and leave for 30 minutes. The lemon will release enough juice to soak the biscuit.

To prepare the cream, beat the softened butter a little with a mixer. While adding condensed milk in parts, continue to beat the cream until fluffy.

Add a little cognac to the cream, mix.

Cover with the second part of the biscuit and also grease it with cream. The sides are also smeared with a small layer of cream. Sprinkle the sides with biscuit crumbs, slightly capturing the top of the honey cake.

Send the cake to the freezer for 20 minutes. Melt dark chocolate in a water bath, cool slightly and pour it into a pastry bag.

Cut off the tip and decorate the top of the cake with a chocolate net. Send the cake back to the freezer for 5-7 minutes.

The cake can be left as it is, or you can decorate it as you like, leaving a little cream. Let the simple and delicious biscuit cake "Honey cake" soak in the refrigerator for at least a couple of hours and you can serve it to the table.

Bon Appetit!

There are several honey cake recipes. As a rule, a honey cake consists of many thin honey cakes layered with cream. I suggest you bake a delicious quick honey cake, honey pie or batter cake, which you need to bake with one cake at once, and in its recipe and structure it looks like a honey-flavored biscuit or camelina.

Quick Honey Cake Recipe

The classic basis of honey cakes is always prepared in a custard way in a water bath, here we only have to heat up honey and then just add it to the biscuit dough.

Baking a honey sponge cake according to this recipe is simple, it will save time that usually takes to roll out the cakes and bake them, step by step cooking photos will help you, and in the end you will get a delicious, soft and tender homemade honey cake!

For the recipe for liquid honey biscuit dough, we need:

Ingredients:

• 5 chicken eggs,
• 1 cup of sugar,
• 6 tablespoons of honey
• 1 teaspoon (no top) baking soda
• 2-2.5 cups flour

Cooking process:

Honey and soda need to be heated over a very slow fire.

Heat until the mass increases in volume and darkens. You will have to stir this mass several times.

While honey and soda are heating, we will continue to prepare the dough for the honey biscuit. 5 eggs and 1 glass of sugar

beat until a good stable foam.

If such an egg mass is lifted with a spoon, small hills with peaks will remain.

Honey gradually begins to rise with a cap.

When the honey mass darkens,

We add it to beaten eggs and sugar.

Stir and gradually begin to add the sifted flour in small portions. We work only with a spoon so that all the magic bubbles remain in the biscuit-honey dough.

The dough for the honey biscuit is ready.

Baking sponge cake for a quick honey cake in a slow cooker

Pour the liquid honey dough into a greased multicooker mold and bake for 65 minutes in the “baking” mode.

After the multicooker signal, let the honey biscuit stand in it for about 10-15 minutes with the lid closed and 10 minutes with the lid open.

Invert the honey cake pan to the bottom of the multi-cooker used for steaming. Cool the honey sponge according to this recipe on a wooden surface (so that it does not get damp) for several hours.

Cut into 3-4 cakes and soak with cream.

I used a honey biscuit recipe for a multicooker (baked in Panasonic) for this.

and in the cake "honey cake with sour cream and cherries"

Baking honey biscuit in the oven

You can bake a honey biscuit for a cake both in a round and in a rectangular shape, it is more convenient to line it with oiled baking paper.

The baking temperature of the honey biscuit is 180 degrees, the baking time depends on the size of your mold. I bake a rectangular honey sponge cake for a large cake in a wide baking sheet with high sides, its surface area is large, so you need to bake such a honey cake for no more than 20 minutes. For a cake with a small diameter, the height will be greater, so the baking time may be slightly longer (30-40 minutes). Readiness is checked in the same way as for a regular biscuit, using a wooden stick or match. Take the honey cake out of the oven

let it cool and free from paper. If necessary (if the thickness of the large rectangular cake allows), cut the honey sponge cake into 2 cakes.

Biscuit according to this recipe can be used for honey cakes (for this it is soaked in syrup, cream and cut into rectangles), as well as assembling various cakes.

I really like the combination of honey biscuit cakes with meringue, I even called this cake “Honey Flight”, this is one of the favorite homemade cakes in our family (there is a recipe on the pages of our notebook, you can search for it).

To soak honey biscuit cakes, you can use different creams, you can find them in the appropriate section on our website.

What sweet tooth does not like honey cakes. But the fuss with baking cakes is quite lengthy, and sometimes you need to cook something quickly and tasty for the table to please home or unexpected guests.

When there is absolutely no time to bake a cake, then there is a simple and quick honey biscuit recipe as a lifesaver.

A honey biscuit will be a great base for any cake, and your favorite cream from different ingredients will be just right. After all, the biscuit rises well and keeps its shape. The single cake can be cut into 2-4 parts. And the taste is actually no different from the classic ones.

Oddly enough, but the biscuit is endowed with a long, centuries-old history. Unfortunately, the name of the confectioner, who was the first to prepare such a versatile dessert, is lost in time. Many are inclined to the French history of the first simple biscuit, which in France was called “bіscuit”, pronouncing the word practically, like you and me.

Other versions attribute the origin of the delicacy to Italy, where the Italian word "biscotto" also leaves no doubt about the truth of the experts' judgments. If earlier I found the story of a biscuit that sailed for many years with sailors on ships, and did not deteriorate. Now a story has been found where the name is also translated and means “twice-baked”, but is interpreted differently.

It's strange, because the biscuit is not baked twice, but the name exists. This is explained by the fact that for the long-term preservation of the product, the biscuit was baked for the first time, and the second time it was placed in the oven cut for drying. Previously, the pieces of baking were soaked in, which formed an additional surface on the surface and added flavor.

Ingredients for 10 servings

1.5-2 cups sifted flour (plus more if needed)

5 eggs

1 cup sugar sand

3-6 art. spoons of good honey (we take to taste)

1 teaspoon of soda

Inventory

hob

oven

saucepan

tablespoon

form for baking

baking paper

biscuit cooling rack

How to make honey cake

Before cooking, you need to put the eggs out of the refrigerator so that they come to room temperature. The process takes about 1 hour.

Load honey with soda into a bowl, which we put on a slow fire.

Stir over low heat until the mixture thickens and thickens.

In another convenient container, we start beating eggs with granulated sugar.

To the beaten egg-sugar mass, add the soda-honey mixture.

Put the dough into the existing small form, lubricating it before this with butter, or laying baking paper there.

The duration of baking can vary from half an hour or more. Readiness can not be checked with a match or a toothpick, because the biscuit will delight you with a shade when it “reaches” the desired state.

The easiest and fastest way to use boiled, and decorate the top with melted chocolate in a water bath.

If there is a little time, then beat, and lay the layers with chopped bananas.