Recipe for Honey cake without eggs with step-by-step preparation.

• Preparation time: 20 minutes
• Cooking time: 1 hour
• Number of servings: 1 serving
• Recipe difficulty: Simple recipe

• Calorie Amount: 91 kilocalories
• Type of dish: Baked goods and desserts, Cakes, Honey cake

A simple recipe for “Honey cake” without eggs with a photo and step-by-step description of preparation. Can be prepared at home in 1 hour. Contains only 91 kilocalories.

Ingredients for 1 serving

• Butter 100 g
• Sugar ⅔ cup
• Honey 2 tablespoons
• Wheat flour 3.5 cups
• Sour cream 300 g
• Slaked soda 1.5 teaspoons
• Condensed milk to taste

Cooking step by step

1. Melt the butter in a water bath; when melted, add sugar and honey.
2. Add sour cream here and gradually stir in 1 cup of flour. Add dissolved soda and remove from the bath. And let cool for 5 minutes.
3. After this, stir in the remaining flour. You may need from 2.5 to 3.5 cups of flour. Make sure the dough remains soft and elastic. If there is too much flour, it will be difficult to roll out.
4. Divide the dough into five equal parts, wrap each in cling film and put in the refrigerator for 15-20 minutes.
5. After the dough has cooled, roll out each piece on parchment (foil) and cut into shape. The cakes will be very thin. You can prick with a fork to avoid bubbles. The last cake will be crumbled, so you don’t have to cut it out.
6. Bake each cake in an oven preheated to 180–200 degrees for about 3–6 minutes. Hot cakes are very soft, so it is important to place them on a flat surface to cool. You can remove it from the parchment after 5 minutes. Roll out the last cake with a rolling pin or grind it into crumbs with a blender.
7. For the cream, mix non-acidic sour cream (the fattier the better) and condensed milk. You can add vanillin, jam or chopped nuts - to taste. Grease each cake from the center to the edges. You can use a little more cream on the top cake. Not forgetting the sides.
8. Sprinkle crumbs on top and let soak for two hours. Since the cakes are soft, the cake soaks quickly and turns out very soft.

Cooking time: 40 minutes

Number of servings: 4

Honey cake without eggs, step-by-step recipe with photos:

Step 1. Pour (or pour, depending on the type) honey into warm water, stir it, dissolve it and add sugar.

The use of sugar in honey baking is due to the behavior of honey in the oven: regardless of the type (liquid or thick), it does not allow the baked goods to rise, leaving the dough loose and damp. Sugar is needed to balance the sweetness and ensure quality baked goods. To ensure that the dough rises, try cooking.

Step 2. Add vegetable oil to the resulting sweet water.

The quality of the honey cake recipe is influenced by the oil used: the less aroma it contains, the more clearly the smell of honey will be heard, but if the oil is unrefined, its smell will “clog” the thin trail of honey.

Step 3. Add “dry” products to the “wet” products, namely: flour, soda, not slaked with vinegar and salt. Now our dough is ready.

Before adding flour to the dough, it must be sifted, saturating it with oxygen and making the cake more airy.

Step 4. Place the dough in a mold, greased with oil and possibly sprinkled with finely crushed nuts.

The “bottom” decoration option is only suitable for silicone molds, since the finished dessert comes out of them “the other way around,” with the bottom up.

Step 5. Bake the honey cake for 30-40 minutes at a temperature of 180 0.

If the dough begins to brown too early, remaining raw inside, cover the pan with foil. The cake will continue to bake under the foil, but the crust will no longer change color.

Step 6. Serve the finished cake with powdered sugar, a sprig of mint or a scoop of vanilla ice cream. Bon appetit!

If you asked me what dessert I consider to be my calling card, then without hesitation I would name it. Honey cake itself is a very simple cake, but this elegant simplicity hides the charm of a win-win classic. Previously, I was rarely able to find a delicious honey cake in pastry shops, all the various variations of which seemed unbalanced. Then I decided to bake the honey cake myself and failed. Failure forced me to put the idea aside for a while, but one day I decided to do it again. The result exceeded my expectations so much that I considered it a coincidence, luck or miracle. By the 10th or 20th time of cooking, I was convinced that the recipe was perfect, and now I can share it with you! May there be honey joy!
To prepare we will need:

Ingredients

For the cakes:

• 35 g sour cream
• 150 g sugar (about 2/3 cup)
• 80 g softened butter
• 3 tbsp. l. liquid honey
• 2 tsp. slaked soda
• 2.5 tbsp. sifted flour

For cream:

• 500 g sour cream 20%
• 500 g cream 33% or more
• 2 tbsp. l. boiled condensed milk
• 2 tbsp. l. honey

Equipment

• rolling pin
• Parchment paper
• Mixer

Preparation

1. In a saucepan, lightly beat sour cream and sugar, add butter, honey, soda, place in a water bath and heat until smooth. The mixture will darken slightly and increase in volume.
2. Remove the saucepan from the heat and add the sifted flour. Knead with a spatula into a smooth, not stiff dough. Now it should cool down and rest for about half an hour.
3. Let's prepare the cream for now. Whip the cream and gradually add sour cream to it. Then add boiled condensed milk and honey, beat everything well and put it in the refrigerator.
4. Preheat the oven to 200°C. Prepare baking paper. Sprinkle a sheet of paper with flour, pinch off a piece of dough (about the size of your palm), sprinkle it with a little flour, roll it out onto the paper into a layer 5-6 mm thick and then cut it into a round shape of the selected diameter. For a diameter of 16 cm you should get about 8-9 cakes. Bake the cakes for 3-5 minutes depending on the oven power. We carefully monitor the process, because the dough bakes very quickly and can easily burn.
5. Cool the finished cakes on a wire rack, then coat them liberally with cream and put them in the refrigerator for at least a couple of hours. Don't be alarmed if the cakes seem a little dry at first: in the refrigerator they will fluff up and become airy.

I scoured the Internet and wanted to find a honey cake without eggs. I never found it. But I found a way out - I slightly altered the recipe for the “Miracle” honey cake. Everyone who tried it was delighted!:pooh_hone

For the dough: butter - 60g.
sugar - 1 tbsp.
liquid honey - 2 tbsp.
banana - 1.5 pcs.
soda - 2 tsp.
flour - 2.5 tbsp.

For cream: sugar - 1 tbsp.
half a banana
flour - 1 tbsp.
milk - 1 tbsp.
softened butter - 250g.
vanillin
sour cream at room temperature - 0.5 tbsp.

Glaze: sugar - 4 tbsp.
sour cream - 4 tbsp.
butter - 60g.

The actual preparation.
I made the dough first:
1. Place butter, sugar and honey in a large enamel or glass bowl and place in a water bath. When the sugar is completely melted and a homogeneous mass is obtained, remove from heat.
2.Make banana puree in a blender and add it to the hot mixture, stir until smooth.
3. Place the resulting mass in a water bath again and stir continuously for 4 minutes.
4. Without removing from heat, add 2 tsp. soda The mass will sharply begin to increase in volume. Stir continuously until the mass increases approximately 3 times.
5. Without removing from heat, add 2.5 tbsp. flour and quickly stir thoroughly.
6.Remove the dough from the steam.
7.Place 1 tablespoon of flour in an even layer on the table.
8.Pour the mixture from the bowl onto the flour and immediately mix thoroughly. It should not be very hard, and at the same time it should not be very viscous.
9.Dip it in flour, form the dough into a “sausage” and cut it into 7 equal parts.
10. Lightly roll each part in flour again, cover with a towel so that the dough does not cool. (warm dough rolls out better!!!)
11.Pour some flour onto the table and roll out thin cakes.
12. Preheat the oven to 200 degrees.
13.Bake individually on a floured baking sheet until golden brown.
14.Allow the cakes to cool.

While the cakes are baking, you can make the cream:
1.Mash the banana, add sugar and mix well..
2. Add 1 tbsp to the resulting thick mass. with a heap of flour and vanillin. Mix well again.
3.Add milk little by little, stirring thoroughly until smooth.
4.Place in a water bath and, stirring continuously, almost bring to a boil. At this point the mass will begin to thicken.
5.Remove from steam and cool to room temperature.
6.Add soft butter to the custard mixture and beat thoroughly with a mixer for about 10 minutes.
7.Then add sour cream at room temperature and mix everything with a spoon.

We coat the cakes with cream, not sparing, you get a lot of cream and fill it with slightly cooled glaze:
1.Mix sugar with sour cream, add butter and put on fire.
2. Stirring continuously, bring to a boil.

When the cake is ready, you need to give it time to soak. Five hours is enough.

Honey cake is one of the most popular recipes. Each housewife, among the many options for preparing “Medovik”, has her own proven and favorite recipe.

I offer a recipe for Honey cake without eggs.

Place butter in a saucepan, place in a water bath and melt. Add sugar and honey, stir.

Spread the sour cream and add 150 g of flour from the total amount, mix well.

Now add soda (don’t forget to turn it off), remove the pan from the bath and let the mixture cool to a warm state.

Add the remaining flour in portions. The dough will be soft and pliable.

Divide the dough into five parts of equal weight, cover with film and put in the refrigerator for 15-20 minutes.

While the dough is in the refrigerator, prepare baking paper, a lid or plate with a diameter of 20 cm, a knife and a rolling pin. And let’s start preparing sour cream for “Medovik” without eggs. To do this, pour sugar into thick sour cream and stir periodically until the sugar is completely dissolved. I put the finished cream in the refrigerator.

Take the dough out of the refrigerator. Roll out each piece between 2 layers of parchment, apply a lid or dish and cut out with a knife.

We transfer the parchment with the preparation and trimmings to a baking sheet and bake in an oven preheated to 180 degrees for about 5-6 minutes. Remove the baked cakes directly from the baking sheet with parchment and place them on the table to cool. After cooling, remove the parchment.

Grind the cake scraps in a blender into crumbs.

Sprinkle the dish on which we will assemble the cake with powdered sugar or grease it with a small amount of cream and lay out the first layer. Spread generously with cream, thus collecting the entire cake.

Don't forget to coat the sides and top of the cake with cream. Sprinkle the sides and top with crumbs, sweep away any excess crumbs with a brush and put them in the refrigerator for several hours, or better yet, overnight.

I additionally decorated the cake with sour cream. Cake "Honey cake" without eggs is ready. Bon appetit!