How to bake honey cake at home. honey cake

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 the Russian honey cake has become a classic of confectionery art. Now 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 honey cake recipe

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

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

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, 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, and there are also lean recipes without eggs and butter.

Honey cake cream recipe

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

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

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat) 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 sourness will pleasantly shade the sweetness of condensed milk and the honey cake will turn out not so cloying.

How to make cakes for honey cake

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 point should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe produces about 7-10 cakes, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn 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 to be more even and beautiful just when they are cut off in finished form. After that, the cakes are smeared with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated and soft.

A few secrets from the confectioner

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

Before kneading the dough, be sure to lay out 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 made small. If you use baking powder instead of soda, add it at the end of kneading. 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 collecting honey cake, first put a little cream on the dish, and then lay the first cake layer to make the cake juicier and softer.

Classic homemade honey cake: step by step recipe with photo

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

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

Cooking method:

1. Fill a large pot with water and put on fire.

2. In a small saucepan, mix the eggs with sugar and beat the mass well until fluffy.

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

3. Put 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. Pour 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and plastic 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. Put the cake on a baking sheet, oiled or covered with baking paper. Bake for 3 minutes at 180°C.

9. Cut the cakes around the edges and cool them, and crumble the trimmings.

10. Make a cream of sour cream and sugar by whipping the mixture with a mixer.

11. Assemble the cake by spreading cream on the cakes.

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

13. Leave the cake for 1.5-2 hours at room temperature 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 sprinkles, and a little crushed fruit can be added to the cream. Cook more, because the cake is eaten very quickly. Enjoy your meal!

Exquisite honey cake with cognac

This is one that can be prepared for any holiday, and if the children taste the cake, cognac can be replaced with fruit syrup.

Melt in a water bath 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat separately 3 eggs and 1 tsp. soda, pour in 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 each round cake, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of warm cakes and soak them with a syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. brandy - for this you need to mix water with sugar, bring to a boil, cool and add brandy. Put the cakes on top of each other and grease them with a 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 there is no time, you can use this recipe, which differs from the classic cooking scheme. You are not baking 7-10 cakes, but one tall biscuit, which is cut into several cakes.

Beat 4 proteins 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 be like thick sour cream. Pour it into a mold greased with oil and bake a biscuit for half an hour at a temperature of 170-180 ° C.

The finished biscuit will be high (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with a 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 the table!

On our website you will find many honey cake recipes with photos and detailed instructions for making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert that makes life seem even more beautiful…

COMPOUND

3 eggs, 1 cup sugar, 2 tablespoons honey, 1 teaspoon baking soda, 2.5~3.5 cups flour

In a deep bowl (preferably enameled), mix eggs, sugar and honey.

Put the bowl with the mixture in a water bath or on the smallest fire.
Heat with constant stirring until sugar dissolves. The mass will become homogeneous, liquid, flowing from a spoon in a thin stream. Do not bring to a thickening.

Add soda. Mix very well. The mixture will turn white, become foamy and increase significantly in volume.

Add flour and stir.

1 option
Pour in 2.5 cups of flour.
The dough will turn out like thick sour cream - not fluid, but you can stir it with a spoon.
Grease a baking sheet with oil or sprinkle with a layer of flour.
With a spoon, put the right amount of mass on a baking sheet, sprinkle with flour on top and smooth with your hands to the desired size.

Option 2
Pour in 3.5 (or a little more) cups of flour.
Knead thick, soft, suitable for rolling (see first photo), adding flour if necessary. The dough should be slightly sticky. If you stir in the flour until completely dry, then the cakes will be hard and sticky.
Divide the dough into 5~10 pieces.
Roll out each piece to desired size on a floured board or directly on a baking sheet.

Bake at t=220°C for 3~5 minutes until red.

Transfer the finished cakes to the table and immediately, before they have cooled down, cut into the desired shape.

If there is a lot of excess flour left on the finished cakes, they should be well covered with a kitchen towel or a special culinary brush.
Leave until completely cool.
DO NOT pile hot cakes in a pile - they will stick to each other.

Cake "Honey cake" has gained popularity and gained many fans a long time ago. And all because this classic honey cake can be easily prepared at home, and it will turn out to be no less tasty than that of professional confectioners.

The recipe for honey cake - or honey cake - is simple. The whole secret of its deliciousness lies in the proper baking of cakes. The main ingredient in any recipe is honey. It is best if you use liquid, then the dough will turn out to be the right consistency. Thick or candied honey must first be melted using a water bath. Then he will not lose his useful properties.

As for creams. You will find several variations, but the classic honey cake recipe uses sour cream. It gives the dough a slight sourness, has a liquid texture and is well absorbed. Thanks to this, the cakes after impregnation are simply airy!

In order not to be disappointed in the end result, I advise you to take sour cream with a high percentage of fat content. Replace granulated sugar with powdered sugar or choose finely ground sugar.

Sour cream must be refrigerated before use. You can add fillers to it after it has been mixed with sugar.

Honey cake: a classic recipe with custard

The history of honey cake with custard soaking originates in Tsarist Russia. This dessert was served at the table of the emperor and noble courtiers. Then the recipe was outbid and honey cake began to be baked all over Europe. Foreign confectioners have made adjustments to the recipe, but it is the recipe for honey cake with custard that is rightfully considered a classic.

Ingredients:

• flour - 2.5 cups;
• eggs - 2 pieces;
• granulated sugar - 1 cup;
• butter - 80 gr;
• liquid honey - 3 tbsp;
• soda - tsp

For cream:

• eggs - 3 pieces;
• granulated sugar - 1 cup;
• milk - 3 cups;
• butter - 20 gr;
• vanillin - a pinch.

Cooking:

We put a saucepan on a slow fire and break the eggs into it.

Everything must be done quickly so that the eggs do not seize and turn into scrambled eggs.

Pour a glass of sugar and pour in honey. Mix the ingredients well using a kitchen whisk. You should get a homogeneous mass, and the sugar is almost completely dissolved.

Then put the melted butter into the mixture and stir everything again. After the butter has melted, add soda - two teaspoons without a slide. Literally immediately, bubbles will appear on the surface of the dough - this is what soda has earned.

Wait until the dough is completely foamy and pour half a glass of flour into it. Stir with a whisk so that there are no lumps. And then gradually add the rest of the flour, kneading the dough. At this stage, it is more convenient to use a spoon. Then the dough will not burn.

Do not forget that the saucepan is constantly heated!

While it is cooling, you can start preparing the cream. Pour milk into a saucepan and add sugar. Stir to dissolve and bring the milk to a boil. While it boils with a mixer or a whisk - in the first case it will turn out faster - beat the eggs until a good foam.

Now add 3 tablespoons of flour to them and beat again. Then pour a scoop of milk into the mixture and use the mixer again. It turns out a thick mass.

Back to milk. We take a whisk and begin to actively stir the boiling milk, while pouring the egg mass into it.

Pour the mixture in a thin stream.

The cream should thicken. After that, the saucepan must be immediately removed from the heat. Then we put butter (20 grams) and a little vanillin into the creamy mass.

We let it cool down, but for now let's do the dough. It has already cooled well, it has become quite dense and convenient for further work. Add some flour.

Be careful not to overdo it: the dough should remain soft and airy.

We roll it in the form of a field.

Now we cut into 5 parts, from which we will roll out the cakes. On baking paper, draw a large circle - in my case, the diameter is 25 cm, I used a glass lid from the pan - put the dough in the center. And now we will roll it out directly on paper, focusing on the borders of the circle. We will also bake the cake directly on this sheet.

We put the rolled cake in the oven at a temperature of +200 for 7 minutes. During this time, the dough will rise a little and be completely baked. Prepare the remaining 4 cakes in the same way.

After all the cakes are ready, stack them in a pile on top of each other. Lay the shape you used to draw the circle on top and cut off the protruding edges with a knife. They should become relatively even, and the dough scraps can be used to decorate the cake.

We coat each cake with a cooled cream, laying them in a pile - one on top of the other. Then brush the top and sides of the cake.

Grind the dough scraps with a rolling pin and sprinkle the honey cake with the resulting crumb. Then put the cake for 6 hours in the refrigerator for complete impregnation. During this time, the dough will be saturated with taste, become juicy and soft.

You can decorate the cake as you wish. In my case, coconut flakes were also used. That's it, our honey cake with custard prepared according to the classic recipe is ready!

Classic honey cake with sour cream: step by step recipe with photo

Medovik is baking-holiday! Especially if the cake was baked by you with your own hands, and not bought at the nearest confectionery department. The dessert will be to the taste of the kids - moderately sweet and surprisingly juicy - it will leave them with a cup of milk just with a bang.

Ingredients:

• flour -400 gr;
• eggs - 2 pieces;
• granulated sugar - 220 gr;
• butter - 100 gr;
• liquid honey - 2 tbsp;
• soda - tsp

Sour Cream:

• 250 gr soft butter
• 200 gr powdered sugar
• 300 gr sour cream

Cream ice cream:

• 400 ml milk
• 180 gr sugar
• 1 large egg
• 200 ml whipping cream
• 100 gr butter
• 3 heaping tbsp cornstarch

Cooking:

In a saucepan with high sides, beat the eggs, put a pinch of salt from them and add granulated sugar. Mix the components until smooth with a mixer. The mixture should turn white and become quite thick.

Add butter and honey to the egg-sugar mixture.

Place the saucepan on low heat and bring the mixture to a boil, stirring constantly.

But she must not boil! Otherwise, the eggs may curl.

Take the saucepan off the heat and add baking soda. We begin to actively mix the composition. You will see how it starts to bubble and increase in volume. Soda gives this effect. When the mass settles a little, you can add flour to it.

Work with a spatula first. Later, when it will be difficult to interfere with it, the dough can be laid out on the work surface and the kneading can be continued.

Using more flour than in the recipe is highly undesirable. Warm dough always feels sticky, but after it sits in the refrigerator and cools, it will acquire the right consistency. It will become denser.

Sprinkle the rest of the flour on the work surface and put all the dough on it.

We continue the kneading. You should have a fairly soft dough. There is no need to hammer it with flour, because it will acquire the consistency we need by lying in the refrigerator. The dough will gain the desired density and will not stick to your hands at all.

Give the dough the appearance of a sausage and divide it into pieces depending on the selected number of cakes. Sprinkle the plate on which you will put the koloboks with flour. To keep the dough from sticking.

We roll the pieces in the form of koloboks, put them on a plate and cover with cling film. Put it in the refrigerator for the next hour. During this time, the dough will cool down and work with it will be very convenient.

Dust the work surface with flour and roll out the koloboks into thin cakes, after laying the baking paper. Then, using the ring, cut out even circles. If there is no form, then you can use a large plate and a knife.

Do not remove the rest of the dough - let them bake too. Before putting the dough in the oven, be sure to prick it with a fork. Then the cake will practically not rise and it will turn out thin.

Bake cakes at +170 degrees for 5 minutes.

Only the baked dough is very soft, but once it cools, it becomes crispy and breaks easily.

Prepare all the cakes in the same way.

The recipe for this test is good because the cakes baked and packed in cling film can be stored in a cool, dry place for about 2 weeks. And use during this period as needed.

Sour cream for impregnating homemade honey cake

Now let's prepare the cream. I offer you two options. The first sour cream. It will require a pack of butter and a glass of powdered sugar. In order for the cream to turn out, the butter must be very soft. I recommend taking it out of the refrigerator about 3 hours before use.

Place the cream ingredients in a mixer bowl and beat on high speed for 5 minutes until light and fluffy.

Now add sour cream to the butter (in small portions). We knock everything down until smooth and we get such a thick enough sour cream.

Cream ice cream or "Diplomat"

We combine the egg, sugar and starch in a deep bowl and beat with a whisk until smooth.

Pour the milk into a saucepan and bring to a boil. Then, in a thin stream, pour it into the beaten eggs with constant stirring.

Then pour the resulting mixture into a saucepan and put it on fire. With constant stirring, bring the cream to a thickening. Put the butter into the hot base and stir until it dissolves. Then pour it into a glass or any other container and cover with cling film to the touch. Put in the refrigerator until completely cooled.

When the cream has cooled, start whipping the cream. So that they beat well, they are pre-cooled.

It is advisable to use heavy cream - from 33%.

Now combine both compositions - whipped cream and chilled custard base - and beat until smooth.

The second cream is ready. What to choose for impregnation is up to you. But in the first case, the cream has a slight sourness, which is given by sour cream. In the second, he has a pronounced creamy taste.

Evenly distribute the selected cream over the cakes. Do not forget to leave a little for coating the side surfaces.

Now you can start assembling the cakes. Place the first one on a serving dish and coat the top of it. We lay the next cake and coat it again. We do this with all the cakes. And in the end, we coat the side part.

The rest of the baked dough should be crumbled into crumbs, but not too finely. Then it is sprinkled on the cake from all sides.

All is ready. Cut the cake into portioned pieces and invite the household to tea.

Delicious honey cake "Lady's whim" in chocolate icing

If you want something sweet, then you can treat yourself to another version of a delicious honey cake with the beautiful name "Lady's whim". Its difference is chocolate icing, which is used to decorate the top cake. Fresh victoria or other berries will add spice to the taste.

The cake is tender, not sugary and not greasy. And if you love chocolate, then you will definitely like the cake.

Ingredients (for dough):

• eggs - 2 pieces;
• honey - 2 tablespoons;
• butter - 2 tablespoons;
• cocoa powder - 3 tablespoons;
• granulated sugar - a glass;
• soda - 1 tsp quenched with vinegar;
• flour - 400 ... 450 grams.

Ingredients (for cream):

• milk - 500 ml;
• granulated sugar - a glass;
• eggs - 2 pieces;
• flour - 2 tablespoons;
• vanilla sugar - a bag.

Ingredients (for frosting):

• dark chocolate - 50 grams;
• butter - 10 grams.

Cooking:

In one bowl, combine the egg, honey, softened butter and granulated sugar. Then put it in a water bath and heat with constant stirring until the sugar grains are completely dissolved.

Turn off the heat, add the quenched soda and cocoa. Stir the mixture and gradually introduce flour into it, kneading a soft elastic dough.

It will turn out a little sticky because it includes sugar and honey. To make it easier to work with him, grease your hands with sunflower oil.

Divide the dough into 10 parts - these will be cakes. This is the optimal number for this amount of ingredients. The cakes will be the perfect thickness.

We tear off a sheet of baking paper, put a ball of dough on it and roll it into a fairly thin layer. To make the cake perfectly even, draw a circle on it with a large plate and a knife.

Do not throw away the dough scraps - we will break them into crumbs and use them to decorate the cake.

Before baking, we prick the dough so that it does not rise too much during baking. And cook the cakes for about 5 minutes at an oven temperature of +210 degrees. You can remove them from parchment both hot and cooled. They easily move away from the surface of the parchment.

Now we are preparing the cream. We put sugar in a saucepan, drive in eggs and grind the ingredients until white. Then add flour and mix well. Pour cold milk, stir again and put on the stove. Bring to a boil over medium heat, but do not boil. The cream will thicken and be ready. You can add butter and cocoa, then the impregnation will match the color of the cakes.

Everything is ready - you can form a honey cake. Each cake is smeared with cream and sprinkled with pieces of walnuts on top.

To soak the cake quickly, use hot cream. Do not let it cool down and then the dessert will be ready in 2 hours.

We will coat the top layer with chocolate icing. To do this, melt the chocolate in a water bath and mix it with butter. Pour glaze over the top layer, and coat the sides with crumbs mixed with cream.

Once the cake has cooled, place it in the refrigerator to harden the chocolate.

Dedicated to chocolate lovers! Happy tea!

Honey cake "Ryzhik": a recipe with condensed milk

The next version of the honey cake will be called "Ryzhik". Take my word for it - or rather, bake it and try it - the combination of walnuts, condensed milk and a subtle hint of honey is simply incomparable.

You will need:

• flour - 260 grams;
• sugar - 100 grams;
• egg - 1 pc.;
• butter - 50 grams;
• honey - 50 grams;
• soda - 1 tsp;
• vanilla sugar - 1 tsp

• oil - 250 grams;
• boiled condensed milk - 400 grams;
• lemon peel.

Cooking:

Rub one egg with granulated sugar until light in color. If you don't have a mixer, you can use a whisk.

Melt 50 grams of butter in a deep saucepan over low heat. Then add 2 tablespoons of honey to it. And stir well. Then add 1 teaspoon of baking soda to the mixture. The mixture will immediately begin to bubble.

After you put in the baking soda, the mixture will almost double in size. Continue heating the mixture with constant stirring. It should be a nice caramel color. After that, the saucepan must be removed from the heat and cool the mixture by stirring. Then pour the egg mass, vanilla sugar (1 sachet) into it and mix everything.

Then add flour and knead the dough.

Then spread on the work surface and bring to the desired consistency. It should be soft, but not too wet. We roll it into a ball and put it in a bowl under cling film so that it does not wind, for 1 hour in a warm place.

Then roll it into a log and divide it into five to six parts. Roll each into a thin but not too thick layer and cut out circles using a large plate or glass pot lid.

It is very convenient to roll out and bake cakes directly on baking paper. They are well removed from it both hot and already cooled down.

For the cream, beat the melted butter with a mixer until a good density. Put boiled condensed milk and zest (yellow part) from one lemon into it.

Mix the ingredients with a mixer until smooth. Everything, the cream is ready. Now we coat each cake, stacking them on top of each other.

Sprinkle the sides and top with chopped walnuts and put the dessert in the refrigerator to soak overnight. Here is a miracle for you.

I hope my selection of homemade honey cakes is useful to you. And one of the recipes will become your favorite.

Happy tea!

Of course, everyone has known the Medovik cake (aka Medovik) since childhood, even if they haven’t really tried it: known since Soviet times, it must be soaked in sour cream and smell like honey (at least this should be Medovik according to GOST). I still don’t dare to attribute mine to GOST - firstly, I deviated a little from the classic recipe in order to make the cake less sweet, and I completely “composed” the cream, combining several recipes I know. The honey cake turned out to be very tender, it was soaked by 200% :), no cloying (lovers of moderately sweet / savory cakes will appreciate it!), Only a light shade of honey and a fabulous cream, also absolutely non-greasy and not heavy, in a word, the most delicious honey cake. I am attaching a simple recipe to prove the above :)

I must say that all the honey cakes that I ate before, alas, did not claim the title of my favorite cake. First of all, because of the sweetness or "chimous" taste, which is especially true for cakes from shops / cafes. Or just the taste seemed primitive: honey cakes and sour cream, as for me, nothing special. It happens that the cake is not very well soaked (or the cream is not tasty), which also makes it not very successful.

My Medovik, I can boldly and immodestly say :), the most delicious and unusual of all that I have eaten! All the guests who tried it were delighted. There were no indifferent! Therefore, I simply have to tell you about the most delicious Medovik, a simple recipe of which, I hope, will always be in your bookmarks!

Before moving on to the recipe, I’ll explain about the cream: ideally, it should be sour cream, some make it 50:50 with butter, some follow the ganache principle (heavy cream + butter + chocolate), there are many options. But as for me, it's either very simple or bold. Although, of course, the taste and color ...)

My honey cake cream is made from the simplest ingredients, it is a cross between custard and sour cream (don't let that scare you!). It turns out very tender, unsweetened, the consistency is smooth, moderately thick, ideal for soaking the cake; taste - caramel-honey! In my opinion this is the best cream ever.

In a word, the most delicious Medovik: a simple recipe - an unsurpassed result! Be sure to cook!

The most delicious honey cake: a simple recipe

Ingredients for cakes (d=24 cm):

• flour - 500 g;
• sugar - 170 g;
• butter - 120 g;
• eggs - 3 pcs. (large);
• honey - 80 g;
• soda - 1 ½ tsp

Cream Ingredients:

• milk - 350 ml;
• corn starch - 30-35 g;
• eggs - 2 pcs;
• boiled condensed milk - 300 g;
• butter - 100 g;
• sour cream (from 25% and above) - 250-300 g;

Cooking:

Dough . In a small saucepan or saucepan, combine sugar, butter, honey. Put on fire, heat, stirring, until all ingredients are dissolved.

Lightly beat the eggs. Gently add them to the already warm sugar-butter-honey mixture. Stirring, heat over low heat for 3-5 minutes until foam forms. After adding soda, without ceasing to interfere, cook for about a minute. The mixture will become fluffy, increase in volume.

Remove the mixture from the heat and add to the flour (in a large bowl), knead the stiff dough. It may feel sticky at first, but as it cools, it will become elastic.

Mix it up a little. Then make a "bun", divide it into 8 equal parts (you can cover them right on the table with cling film so that they do not become weathered).

Preheat oven to 190 degrees. Roll out the dough (taking one of the eight parts) and transfer to a baking sheet with parchment - do not try to immediately make the cake even, the desired diameter. I advise you to roll out the dough in a conditionally round shape, and then, removing the cake from the oven, use a “stencil” (the bottom of a detachable form of the desired diameter) and a knife to cut out a circle.

Bake the cake for literally 3-5 minutes, it will brown very quickly (do not overdo it!). While it is hot and still soft (in just a minute it will cool and become harder, like a cookie), immediately cut a circle out of it. Put the scraps in a blender bowl - they will be needed for crumbs, which will decorate the cake.

Repeat the procedure with all 8 parts, getting 8 cakes.

Cream. Whisk eggs together with cornstarch.

Heat the milk without boiling. Gently pour it (in parts!) into the egg mixture, whisking constantly.

Pour the mixture back into the saucepan and simmer over low heat, stirring, for 5 minutes until thickened. Do not be afraid of lumps - after they leave, and at the final stage the cream will be smooth and uniform. Cool slightly.

Add boiled condensed milk (in parts) to the warm mixture, beating with a mixer.

Butter (it should be at room temperature), beat for a couple of minutes in a separate bowl. Add it to the mixture while whisking.

Sour cream must also be beaten in a separate bowl until fluffy (3-4 minutes). Lastly, gently fold it into the mixture. Mix thoroughly with a spatula or mixer at the lowest speed.

Cake assembly. Put the cake, generously grease it with cream (do not be sorry :). Sprinkle a little crumbs, previously crushed in a blender.

Cover with the second cake layer, pressing down slightly. Also grease with cream and sprinkle with crumbs again.

Repeat the procedure with all cakes. On the sides also do not forget to apply cream. On top, on the last cake, put more cream than usual, smooth it out. Sprinkle with crumbs, decorate with fruits / berries (optional).

Be sure to let the cake soak at least overnight in the refrigerator. And in the morning you will enjoy its divine taste.

Delicate Medovik will delight you and surprise your guests without a doubt.

Now you know how to cook the most delicious Medovik :) You can get acquainted with the best recipes for other cakes.

In a saucepan put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine and not spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda.

Mix quickly. The mass will increase slightly in volume and brighten.

Remove from heat and add 350 g of sifted flour.

Mix well.

At this stage, the dough is quite sticky. But it shouldn't be liquid! Now the dough should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

Roll out.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.

We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom will burn. Cakes are baked very quickly, up to 5 minutes. Watch out!

We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.

Warm, the cake is quite soft. Fluffy, light and soft! Look!

So we baked all the cakes!

Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!

Collecting the cake!

For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).

We put the cake. We put cream on it. Then more cake. Etc.