Homemade cake with sour cream may be different. It seems that the components are the same, but the design and the cooking process are different. In addition, changing the ingredients allows you to get completely different tastes each time. Cooking sour cream is quite simple and quick. But saturating your cake with them, you will make baking no worse than a store bought.

Many people notice that baking cooked with love with their own hands has a more pronounced taste, is much more appetizing and is eaten with great pleasure.

Homemade Sour Cream Cake Recipe

The simplest recipe. For the test, take 3 eggs, flour and sugar in a glass (200-250 g). For miracle cream sour cream 150 gr. (fat content of sour cream not less than 20%), sugar - 3 tablespoons of tablespoons, vanillin - a bag. Well, a small piece of butter or margarine. Grease a baking dish with it. As you can see, the products are the simplest that most housewives most often have.

Cooking:

Let the cake soak. If you really want, then bear a couple of hours. It’s better, of course, to wait 4 hours, but if you survive 24 hours, the cake will melt in your mouth.

Homemade cake with sour cream and sponge cakes

Cakes will differ in taste and appearance from previous ones. For biscuit, take eggs - 3-4 things, flour about 2.5 cups. A glass of sugar and lemonade, you will also need vegetable oil - 150 ml. Baking powder and vanilla 10 g each.

Cooking a cake:

1. As in the previous recipe, the eggs and sugar must be turned into a homogeneous, dense mass by beating. The mixer will do just fine with this.
2. If you have soda at home, you can add a little bit to the mixture, then pour in the oil. Do not stop stirring. Then add all the other loose ingredients.
3. The oven must be heated to 180 degrees. The mold is oiled. Now pour the dough, and for 25 minutes do your own thing.
4. Sour cream is prepared in the same way as the past. But the quantity of ingredients is different: sour cream is not less than 600 grams, and 100 grams of sugar will be needed. But here you need to miss more. And the more cream, the tastier the pastries.
5. When the cake is ready, do the same with it: cool for 5 minutes, squeeze the board from above and sharply turn it over.
6. Divide the cake into 2 parts (if you get a “chubby” cake, then you can 3).
   

   Too thin cakes will tear. Therefore, the optimal thickness of 1.5 cm or more.

7. Coat each layer well with lemonade. Although this is optional. Just because of this, the cakes are saturated with sweet water and will become softer and tastier. Then coat with cream.
8. Put soak in the refrigerator. Do not forget to soak the top layer. If desired, decorate it with berries or fruits, you can grated chocolate, candied fruit, nuts. Yes, what you want.

• The products are the freshest. Want to get a yummy one? Then take care of the ingredients.
• Sour cream is better to take the village. Firstly, she has excellent fat content. Secondly, a natural and rich taste. Thirdly, the chance that it is diluted with something is minimal.
• More cream - tastier than cake. Grease not only cakes, but also the top and sides. Leave to soak overnight in the refrigerator.
• Want even better? No problem. Between the layers add slices of berries and fruit, you can even jam or jam. Together with the cream, the cakes absorb the taste of the filling.
• Instead of sour cream, you can use cream, or in half. Get a more delicate and tasty cream. And if you add vanillin to it, then it’s also more aromatic.

Honey cake with sour cream has several names: "Honey", "Miracle", "Bee" and besides these there are other honey names for cake recipes. No matter how the cake is called, the taste of this Medovik remains unchanged and the most honey. I call - Honey cake with sour cream.

Friends, this Honey cake is a special cake recipe from Wonder Cook, more than once proven and delicious, soft, perfectly soaked with a delicate cream of sour cream and sugar.

Of all the existing cake recipes that contain honey, I most often bake at home this classic Honey cake with sour cream or - these are two of my favorite cakes since childhood.

Advice from Wonder Chef. On the festive version of the Honey cake with sour cream, in addition, as a layer, I chop prunes (but this is not necessary).

Before baking the cake, honey, if it is thick, it is better to heat it: for this, put a jar of honey in a bowl of hot water.

Ingredients for the honey cake classic with prunes

• natural honey - 2 tbsp;
• premium wheat flour - 4 tbsp;
• granulated sugar - 1 tbsp;
• chicken eggs - 3 pcs;
• butter - 60-70 g;
• baking soda - 2 tsp or baking powder - 1 pack (10 g);
• prunes (optional).

Sour cream for Honey:

• sour cream - 500 ml;
• granulated sugar - 1 cup.

Honey cake homemade cake recipe

1. We put a pan with a small amount of hot water on the fire, and put a bowl on it (you need to select the size so that it lies on the pan, like a lid). The result is a water bath. We’ll steam the dough for Medovik - in a water bath.
2. Put the butter in a bowl and melt it (the water in the pan should boil over medium heat).
3. Then pour the sugar and add honey, stir until the sugar has dissolved (it is not necessary to bring the mixture to a boil in a bowl).
4. Add soda (previously slaked in 1 tablespoon of vinegar), constantly mix the honey-oil mixture until the mass increases several times in volume.
5. After that, immediately remove the bowl and cool the mixture a little.
6. Add beaten eggs, mix and pour flour, knead honey dough.
7. The dough for the Honey cake in a water bath should be viscous. Divide it into equal parts (the number of cakes depends on what diameter your cake will be).
8. From each part we roll a thin layer on a table sprinkled with flour. You can roll out the dough directly on baking paper. Put the inverted plate or lid of the pan on the dough and cut out a circle.
9. Transfer the cut out dough (if on paper, then together with it) to a pre-sprinkled baking sheet.
10. We bake each cake individually to brown in the oven at 180-200 o C.
11. Set aside a few pieces of cake and bake them side by side with cakes or separately.
12. Leave the baked cakes on the table until cool.
13. While the cakes are cooling, prepare a cream for the honey cake. To do this, beat the sour cream with sugar in a blender or mixer.
14. Pre-soak the prunes in hot boiled water. Rinse and cut into small pieces.
15. We lay the cakes on a flat dish, coat with cream, cover with a layer of prunes on top.
16. Then again we put the cake and cream on it (prunes do not need to be put). Thus, we lay all the cakes so that the layer of prunes turns out through one.
17. Sprinkle the top of the Honey cake with crumbs, which we rub with our hands from the scraps of dough.
18. We remove the cake for soaking in the refrigerator for several hours.

For a honey cake with sour cream and prunes, you can decorate the cake with chopped nuts and sprinkle with chocolate chips.

I would like to give you some more useful tips on making honey cake layers.

1. After kneading the steam honey dough and while rolling the cakes, I keep it in a bowl on the stove to be warm, because when setting the dough, it is very difficult for Medovik to roll it. Also, the frozen dough can be placed in the microwave for 20 seconds to soften.
2. If when baking Medovik instead of soda, a baking powder is used, then you need to add it at the very end of the dough, mixing the baking powder with flour.
3. I make a classic Honey cake (it turns out very tender and whipped up) as well as cakes similar in structure to the dough.
4. According to the same recipe, you can bake a honey cake with custard and a honey cake with condensed milk. Just do not use boiled condensed milk for cream, as in, because Medovik cakes are poorly soaked with such a cream.

Honey cake has many names and options. Some people call him “bee”, “miracle cake”, etc. It is prepared with a different cream - sour cream, butter, custard, with condensed milk. You can add steamed dried fruits to the cream - prunes, dried apricots or walnuts. In any case, it turns out very tasty. We will focus on the recipe with sour cream, which many consider the most successful.

• You can use honey of any consistency - thick or liquid. The main thing is that it be natural of good quality.
• If you have the opportunity to choose, it is better to give preference to a dark product. It is more fragrant.
• Very thick honey must be melted before starting the dough. For this, a jar of honey is placed in a container of hot water or heated in a water bath.

Honey cake recipe

Essential Products

To prepare the test you need to take:

For sour cream, you will need:

• 500 ml of sour cream;
• 1 cup sugar.

Cake baking

Adhering to this sequence, you will definitely get a good result.

Cooking cream

During the time while the cakes are cooled, you can prepare a cream for Honey cake.

• Beat sour cream with sugar using a mixer or blender.
• Prunes, pre-steamed with hot water, washed and finely cut.

Final stage

When baking honey cakes, you need to know some secrets.

• Cooked dough should be kept on the stove so that it remains warm. The cooled dough is very difficult to roll.
• If you use a baking powder, then add it at the very end of the dough, after mixing it with flour.
• When using Medovik recipes with condensed milk, do not take boiled condensed milk. She poorly soaks such cakes.

Video recipe for making honey cake

We hope that this delicious dessert will be an occasion to gather with your loved ones. Good luck and good mood!

The creation of the honey cake familiar to everyone belongs to the hands of a talented confectioner at the court of Alexander I, the ruler of the Russian Empire at the end of the 18th century. For two hundred years, the cake has undergone many modifications, a touch of honey, which is the essence of goodies, has remained unchanged.

Under the “blow” of culinary experiments, the filling fell to a greater extent. Sour cream, a layer of condensed milk or chocolate, berries - all this is just a small fraction of the possible variations with honey cakes.

Traditional Honey Cake with Sour Cream

The recipe for a traditional honey cake is likely to be found in every notebook with family recipes. Sour cream Medovik enjoyed respect both in the time of our grandmothers and in the modern world.

Fortunately, now you don’t need to look for a step-by-step recipe on the yellowed pages of dusty notebooks - I opened a search system, drove the necessary request and it's ready.

Before you start cooking, make sure that you have ingredients for cakes in your home:

• Chicken eggs - 2 pcs.;
• Sugar - 1 cup;
• Butter - 50 g;
• Wheat flour - 500-600 g;
• Honey - 4 tbsp. spoons;
• Soda - 1 teaspoon.

And also, be sure that you find products for the preparation of cream:

• 20% sour cream - ½ kg;
• Granulated sugar - 1 cup.

The process of making Honey cake starts with whipping sugar and eggs to a state of lush white foam. It is recommended to prepare the sugar-egg mixture in a container where the dough will be brewed. The next step is to add soft butter, spoons with honey and soda.

The solemn moment of creating a water bath has come: filling the pan with water, bring it to a boil, and on top we set up a bowl with cooked dough. While the honey mixture will enjoy the “bathhouse”, it should be thoroughly and constantly stirred until it increases several times and darkens.

Upon reaching the necessary structure and consistency, a third of the total amount of preliminary sifted flour is added and thoroughly kneaded into the batter. Flour should be added in small quantities, kneading the dough without lumps and clots. The ideal result is a liquid choux pastry with a honey flavor and a touch.

The remaining flour is laid out on the work surface in the form of a slide with a recess. After lightly thickening the dough, it should be added to the flour on the table. By twisting the edges of the dough into its central part, an elastic base for the cakes is kneaded. Warm dough on Medovik is divided into 8 equal spherical parts, which are sent to the refrigerator for half an hour.

After light cooling, but not freezing, the dough is rolled out. One honey ball is equal to one layer. You can shape the dough both at the rolling stage and after baking it.

After rolling, the dough is sent to a baking sheet greased with oil and parchment and baked at a temperature of 180 degrees for 3-5 minutes.

Trim the cake immediately after removing it from the oven, hot.

We leave the scraps, crush them in a crush, or knead a rolling pin.

The cream is prepared by whipping sugar with sour cream. The main secret of a successful filling - prolonged whipping of sour cream and the gradual addition of sugar to it - these tricks allow you to get a lush and voluminous cream in the end.

We proceed to the process of assembling the cake. We spread the smallest cake in diameter on the dish. If desired, we soak it with wine or juice, after which it is greased, without sparing cream, lubricated with sour cream and sugar mass.

We alternate the cake with a layer of filling, until we have all the products.

A small amount of the cream mixture should be left to lubricate the sides of the cake, they are also decorated with crust of crust.

Honey cake recipe with sour cream, condensed milk and berries

Condensed milk mixed with butter is another version of the cream layer of Honey. In addition to two standard recipes, there is also a combined version of the cake, which gives berries the freshness and zest.

• Sugar - 1.5 cups x 2.
• Butter - 50 g (dough), 1 pack (cream);
• Eggs - 2 pcs.;
• Flour - ½ kg;
• Honey - 4 tbsp. spoons;
• Favorite berries - to taste;
• Condensed milk - 1 can.

The preparation of Medovik according to this recipe is based on the classic technology:

• We make a batter of 1 part sugar, butter, two eggs, honey and a third part of wheat flour;
• On the working surface, knead the dough, adding the rest of the flour mass. Divide into eight parts and cool. Bake cakes;
• We prepare sour cream impregnation from whipped dairy product and granulated sugar, and in a separate container we are engaged in mixing condensed milk with butter. We clean and wash my favorite berries (strawberries or raspberries are most beneficial), cut if necessary;
• Collecting a cake, alternate sour cream and condensed cream, generously flavored each of them with berry slices;
• On the perimeter, smear the remains of creams, and on the top we spread whole or halved berries. Now they solemnly lead your culinary masterpiece.

Honey cake with sour cream

An impressive honey cake made of biscuits has magnificent forms and a festive dress. The main difference between its gastronomic properties and its honey counterparts is its unusual tenderness. So, the basis of a biscuit dessert, that is, a biscuit, is prepared from:

• Eggs - 4 pcs.;
• Sugar - ½ cup;
• Honey - 1 cup;
• Salt - ½ teaspoon;
• Soda - 2 teaspoons.

To create a cream you will need:

There are no striking differences in the preparation of sour cream on Medovik: beat sour cream with sugar, but the cakes are cooked on a different principle.

• The eggs are ground with sugar, honey, salt and quicklime soda, and three times sifted flour are added. The combined products are gently mixed until a sour cream dough is obtained;
• The mold is greased with oil, covered with baking paper. Part of the dough is poured into the container. Cakes are baked at a temperature of 200 degrees for 10-15 minutes, and later 3-7 minutes at a 180-degree oven temperature;
• The cake is freed from the mold and cooled, after which it is pierced with a toothpick or cut longitudinally. At the request of the cook, it is impregnated with wine or syrup, and later smeared with sour cream. The procedure is repeated depending on the amount of cake. Garnish the top with cream, icing, chopped nuts or prunes.

Sour cream and yogurt cream for a cake will surprise you with its tenderness, in addition, it has fewer calories.

Watch a video on how to melt chocolate in a steam bath.

A recipe for custard for waffle rolls will help out if you need to quickly prepare a delicious dessert.

It is not necessary to lubricate the cake pan for baking with butter, if you are sure of the container, just sprinkle it with flour.

Avoid overdrying cakes while baking. Please note that a thinly rolled dough does not take much time to burn. The golden hue of baked dough is a testament to the readiness of the cake.

In the first minutes of baking biscuits, in no case do not open the oven door, otherwise a cake that has risen to a high level will fall, and all dreams of a high and magnificent cake will break apart.

Good cooking and bon appetit!

Honey cake is one of the simplest and most delicious homemade cakes with a minimum set of ingredients. Many people think that cooking it at home is a long and laborious task, but it is not. In fact, everyone can cook an incomparably tasty, tender, melting Honey cake, you need only a little patience. We offer you a classic version of the cake - Honey cake, layered with sour cream. Sour cream perfectly complements sweet honey cakes, does not burden them, perfectly smooths the sugary combination of honey and sugar, and makes the cake surprisingly tender. Such a cake is definitely worth every minute you spend on it! Try the Honey cake with sour cream, you will surely succeed!

Taste info Cakes and pastries

Ingredients for the dough:

• egg - 3 pcs.;
• sugar - 1 tbsp .;
• butter - 50 g;
• honey - 0.5 tbsp. (~ 150 g);
• flour - 3.5-4 tbsp .;
• soda - 1 tsp;
• salt - 0.3 tsp;
• Cream:
• sugar - 1 tbsp .;
• sour cream 20-25% - 400-500 g.

How to make Honey cake with sour cream

It is more convenient to knead the honey dough in a saucepan or other container that can withstand the heating of the plate. The capacity should be quite voluminous, because during the preparation process the dough will increase quite significantly in volume. Drive eggs into a saucepan, add sugar to them.

Using a whisk (or mixer), beat the eggs until foam. It is not necessary to achieve complete dissolution of sugar - the remaining grains dissolve in the next steps. In beaten eggs, add honey, salt, soda and butter, cut into pieces. If your honey is sugared, it is still suitable for making a honey cake, you just need to warm it slightly before introducing it into the egg mass.

Next, we build a water bath and put a saucepan with dough on it. Instead of a water bath, you can use a divider - put a pan with dough on it, turning on the average heating of the stove. We heat the dough, stirring constantly, in no case letting it boil. As it heats, honey will quench the soda, making the dough foam.

Continue, stirring, brewing the honey dough until it begins to change color. On average, it takes 15-20 minutes. No longer to brew. The color intensity in this case will directly depend on honey - it can be soft cream or the color of boiled condensed milk. During brewing, the dough will increase in volume by 2.5-3 p.

After the specified amount of time, remove the saucepan from the heat, introduce 1 tbsp into the dough. flour and quickly and quickly intervene. When the mass becomes homogeneous, return the saucepan with the dough to the stove (in a water bath or divider) and boil the dough for another 3-4 minutes, still not forgetting to stir.

After that, remove the pan from the stove (we no longer need the stove, you can turn it off), add the remaining flour and knead soft honey dough. By consistency, it should be very plastic, slightly sticky from a lot of honey and sugar, and not very steep, otherwise the cakes will turn out to be coarse and dense. While the dough is warm, the formed ball will slightly expand in breadth.

We immediately divide the formed honey dough into 8-9 parts, roll each part into a small bowl and cover with cling film. We remove the dough for 15-20 minutes, after which you can roll them into cakes.

Each cake on the honey cake is baked separately. For molding, baking paper is required (if you are not sure about the quality, additionally coat it with oil). It is more convenient to roll the dough into a cake directly on paper - so when transferring it to a baking sheet it does not deform at all. To do this, sprinkle it with flour and roll the ball into a thin layer - the thinner you can roll out, the better. Then immediately on the cake we make markings of the future form of the cake. For a round cake, it is convenient to use a pan cover or a plate. You don’t need to cut the cake immediately! We only draw boundaries - and that’s it! When baking, the edges of the cakes are always browned more strongly, which is why in the future these edges dry out, are worse impregnated with cream and must be cut off. The proposed molding method will eliminate this trouble.

In this form, transfer the cake on parchment onto a baking sheet and bake it in an oven heated to 180 degrees for no more than 3-4 minutes.

While one cake is baked, the next should already be rolled out and ready to take the place of the previous in the oven. Ready cake, cooling, becomes hard - this is normal! But you need to cut it before it has cooled down. In the intended circle, this is done quite simply and quickly. We don’t throw out trimming from cakes - they will come in handy when decorating a cake.

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When all the cakes are ready, we make sour cream for the cake. To do this, mix sour cream and sugar. Again, to achieve complete dissolution of sugar is not necessary here, because with intensive whipping, your cream will become completely liquid, and the cake will still need to be left to soak, and during this time all the sugar dissolves perfectly.

We generously coat honey cakes with sour cream and form a cake, laying them one on top of the other. We coat the first cake base with cream on both sides, so that this lower cake is as soft as the whole cake. The remaining cream is distributed on the sides of the cake.

Now trim. Mash them into small crumbs with a crush or break them with a blender-mill.

Sprinkle the resulting crumbs on the sides of the cake (as plentifully as it will) and on top.

Honey cake is ready with sour cream! No matter how strong the temptation to cut off a piece of the sample immediately, do not do this. The cake should be infused and thoroughly soaked in cream! Ideally, it will stand the night in the fridge. The minimum amount of time that a cake takes to soak is 4 hours.

The cake is tender and very, very tasty! Bon Appetit!