Honey cake recipe is easy in the oven. Recipe for a delicious honey cake with custard and chocolate icing

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

Now no one will remember the name of the confectioner, but the masterpiece remained with us, delighting and delighting. I hope that the proposed detailed step-by-step photo recipes will help you cope with the task.

The most delicious honey cake - a classic sour cream recipe

A classic is the recipe according to which a cake was prepared at home in Soviet times. It was made with sour cream, very simple and delicious. If you remember, many often called him "Ginger". But it turns out that the imperial cook, who came up with the idea of ​​baking cakes with honey and soaking them with cream, made sour cream.

You will need for cakes:

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

For sour cream:

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

Recipe with photo step by step

Initially, it is necessary to mix eggs in a saucepan with a pinch of salt, a sweetener - beat everything with a whisk (mixer).

Lay the butter, honey to the eggs, put the saucepan on medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curdle. Do not move away from the stove, constantly stir the contents of the saucepan.

Remove the saucepan from the burner, pour in the soda. Start stirring vigorously. Soon you will notice that the mass began to increase in volume. This is soda and honey reacted. Don't stop until the soda is done.

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

You may need a little more flour, or a little less than the specified amount, see the situation. But I do not advise adding more than the recipe says. The hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, the stickiness will disappear.

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

Keep working with your hands. The dough will be quite soft. Sprinkle flour a little at a time, otherwise the mass will become clogged with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide into 10 parts, because thin cakes are baked faster, better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage, make a bun from each part.

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

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

Do not remove the trimmings, they need to be baked along with the cakes. Be sure to prick the crust all over with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 ° C. Baking takes place very quickly, no more than 5 minutes, until golden.

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

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

Spread the cream evenly over the cakes. Do not forget to leave a couple of spoons for coating the sides of the honey cake.

We collect the cake. Lay cling film or paper on a serving plate, as shown in the photo. Drip a little cream in the middle so that the design does not slip.

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

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

Grind the cake cuts into not too small crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake decoration. Optionally, you can add any berries, nuts, chocolate chips.

It remains to carefully pull out the paper. Thus, after assembling the honey cake, the plate will remain clean.

Delicious classic honey cake with custard

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

You will need:

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

For custard take:

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

Step by step recipe:

1. Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
2. Over moderate heat, stirring constantly, wait for the sugar to dissolve.
3. Turn off the fire, add baking soda. Stir vigorously until volume doubles.
4. Stir in flour in small amounts. Gradually, the mass will begin to cool and thicken. After cooling, transfer the mass to the work surface. Continue kneading with your hands until the dough is soft and pliable.
5. Divide the dough into 8-10 equal pieces. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
6. Brew cream. Pour the flour product into the pan, beat in the eggs, add the rest of the ingredients indicated in the recipe list, except for milk and butter. Stir.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. Put to cook on a small fire. Stir the contents vigorously, especially often lifting the mass from the bottom to break up lumps. Notice the beginning of boiling - remove the saucepan from the burner.
9. Add hot oil to the contents. Keep in mind that it is laid warm. After mixing, cover the dish with the cream with a film, otherwise a film will form during cooling. Cool to room temperature.
10. Roll out honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
11. Immediately cut to the desired diameter without throwing away the crumbs. Do not tighten the trimming, otherwise the cake will crumble (you can cut it before baking, as in the first recipe).
12. Spread honey cakes with cream. Work on the sides.
13. Sprinkle generously with crushed crumbs left after trimming. Decorate the top and sides. The rest of the cake decor is up to you. Leave the dessert to soak for a couple of hours.

Cake Medovik - a simple classic recipe with condensed milk

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

Take for dough:

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

For condensed milk cream:

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

How to make a delicious honey cake:

1. Pour hot water into the pan, turn on the gas. Place a bowl on top. Make sure that the water from the pot does not touch the bottom of the bowl.
2. Put honey, butter, sugar in a bowl, stir.
3. Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
4. Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
5. Next, start adding flour. Knead quickly into a soft, pliable dough.
6. Refrigerate, covered with a towel or cling film, for 30-60 minutes.
7. After the required time, remove the chilled dough, divide into equal pieces.
8. Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
9. Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
10. For impregnation, make a cream by first whipping the butter softened in the bath. Then, gradually adding condensed milk, work well with a mixer, resulting in a sweet homogeneous mass.
11. It remains to smear honey cakes, put them in a cake. Then grease the sides of the structure with cream, decorate according to tradition with crumbs, nuts, chocolate. I advise you to chop the crumbs of scraps and nuts in a blender and mix.
12. For high-quality impregnation, let the honey cake stand for 2 hours, at least.

Cream ice cream for honey cake

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

For cream ice cream:

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

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

Video recipe from Olga Matvey with step-by-step recommendations for making the most delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!

Good day, my dears! Today we will cook with you the most delicious, in my opinion, and popular cake - Medovik. And we will make it according to classic recipes.

Since there were many lovers of this delicacy among my readers, I decided to publish for you not only standard cooking technologies in the oven, but also no less popular varieties - in a slow cooker and in a pan. For example, I don’t have a stove at home, so it’s more convenient for me to cook in my faithful assistant multicooker.

There are actually a lot of recipes for making honey cake. I have chosen for you only the proven and most delicious ones that have passed the test of my family. In general, I wish you an inspiring mood and wonderful baking! After all, this is a truly creative and enjoyable process. Choose and create for health!

Soft tender cake literally melts in your mouth. This dessert is made with different fillings. In this recipe, you will learn how to bake Honey cake with sour cream.

Ingredients:

• Eggs - 2 pcs.
• Sugar - 1 cup
• Butter - 200 gr.
• Honey - 3 tablespoons
• Soda - 2 teaspoons
• Flour - 3 cups

For cream:

• Juice from one lemon
• Condensed milk - 1 bank
• Sour cream - 500 gr.

Beat eggs with sugar for 5 minutes.

Melt the butter and add it to the eggs.

We put honey and put the container in a water bath. Stir occasionally for 20 minutes.

Remove from heat and add baking soda and flour. Beat with a mixer.

Cover the dough with a towel and leave for an hour in a warm place.

Cut out a circle from parchment paper and grease it with vegetable oil.

We take pieces of dough and smear them along the diameter of the parchment circle, thus forming cakes. We put in the oven until ready (slight darkening of the dough).

We make 6 of these cakes.

While the cake is baking, prepare a cream for it: beat sour cream, condensed milk and lemon juice.

We coat each layer with cream.

Cooking crumbs for the cake: break the sixth cake into small pieces. We decorate the finished confectionery product with it and put it in the refrigerator for 5 hours so that it is well nourished with cream.

Video on how to cook Honey cake with sour cream custard

This is one of the most searched cakes in the search engine. He has his own cooking secrets. So, for example, so that the eggs do not curl, it is important not to boil the mass in a water bath.

Cake Ingredients:

• 2 eggs
• a pinch of salt
• 220 gr. Sahara
• 100 gr. oils
• 2 tablespoons honey
• 1 teaspoon soda
• 400 gr. sifted flour

Sour Cream:

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

Cream ice cream:

• 400 ml milk
• 180 gr. Sahara
• 1 large egg
• 200 ml whipping cream
• 100 gr. butter
• 3 tablespoons (heaping) corn starch

A simple step-by-step recipe for Medovik with condensed milk

This recipe was sent to me by a reader Veronica. She wrote that the cake turns out great with both boiled and regular condensed milk. Who likes it!

Take for the test:

• 400 gr. flour
• 200 gr. Sahara
• 100 gr. butter
• 2 tablespoons honey
• 2 eggs
• 1 teaspoon soda

For cream:

• 300 gr. butter
• 1 can of condensed milk
• 10 gr. walnuts

To decorate honey cake:

• Chocolate and almond petals

Step by step cooking method:

We prepare the dough in a water bath. Make sure the water in the pot doesn't reach the bottom of the top bowl. Place butter, sugar and honey in a bowl to melt.

Mix the ingredients well so that the mass becomes homogeneous.

Add soda and mix again.

Remove the container from the water bath and add the eggs, stirring constantly.

Gradually add flour.

We cool the finished dough in the refrigerator for half an hour, after which we knead.

Divide the dough into equal pieces depending on the number of cakes, but not less than five.

Roll each piece into a ball.

We turn the balls into cakes using a rolling pin.

To make the edges even, cut them with a shape or a plate.

We bake each cake in an oven preheated to 200 degrees for 5 minutes.

Prepare the cream: beat the melted butter with a mixer, add boiled condensed milk. Grind the cake cuts and walnuts in a blender.

Mix the crumbs and some of the nuts to decorate the cake.

We coat each cake with cream and sprinkle with ground nuts.

The sides and the top layer of Medovik are generously lubricated with cream.

Sprinkle the cakes with a mixture of nuts and crumbs.

Top with crumbs, almonds and chocolate. Let it brew in the refrigerator for at least six hours.

Classic honey cake recipe with condensed milk and butter

They say that with condensed milk and butter you get the most delicious Medovik. Well, I suggest you try this recipe - I'm sure you won't regret it!

We will need:

• 500 g flour
• 200 g sugar (can be 100 g brown, 100 g white)
• 3 eggs
• 100 g butter
• 70 g honey
• 1.5 teaspoons of soda (without a slide)

To prepare the cream:

• 400 ml milk
• 3 eggs
• 40 gr. cornstarch
• 350 gr. boiled condensed milk
• 30 gr. honey
• 200 gr. butter at room temperature
• 250 gr. fat sour cream (at least 25%)

Step by step cooking method:

Place butter, honey and sugar in a saucepan. Place over medium heat and melt the ingredients.

In the meantime, beat the eggs with a whisk.

Add the eggs to the warm mass of butter, sugar and honey. Stir and heat slightly until warm.

Add soda and keep the mixture on fire for another minute. We take it off the stove.

Add flour and knead the dough until smooth.

Cool down for 2-3 minutes.

We divide into 8 pieces.

We roll balls out of them and cover them with a film so that the dough does not wind. We heat the oven to 200 degrees.

Roll out and cut out the cakes with a lid.

We pierce the cake with a fork along the entire diameter and put it in the oven for a couple of minutes.

Prepare the cream: beat the eggs with starch. We heat the milk, but do not boil it.

Pour the milk into the egg-starch mixture and whisk. Pour it all into a saucepan, put on medium heat and stir continuously for 5-6 minutes.

Add condensed milk and honey, mix everything well. Put butter and sour cream, mix until smooth.

Grind the trimmings from the cakes in a blender. We coat each layer with cream and sprinkle with crumbs. We put the finished cake in the refrigerator for 7-8 hours.

Cooking Medovik at home without a water bath (very easy!)

With this recipe, you can cook a delicious cake very quickly. Especially if you don’t have time to mess around with pastries, but at the same time you want to please your family with something tasty. So happy creating!

Prepare for the test:

• eggs - 3 pcs.
• honey - 3 tablespoons
• sugar - 4 tablespoons
• soda - 1 teaspoon
• vinegar 9% - 1.5 teaspoons (or replace baking soda with vinegar with baking powder)
• flour - 12 tablespoons with a small slide
• salt - 2 gr.

For cream:

• sour cream (preferably homemade) 20-25% - 500 ml
• sugar - 1 cup
• lemon or orange zest, vanilla (optional)

To sprinkle the cake, you will need coffee shortbread cookies - about 5-8 pcs.

Step by step cooking method:

Beat eggs with honey, sugar and a pinch of salt. Mix with a mixer until smooth.

Add flour, extinguish the soda with vinegar and pour it all into a container. Mix well.

Place parchment paper on the bottom of the mold and grease it with oil. Sprinkle sides and bottom with flour.

We divide the dough into two parts. We form the first cake and send it to the oven preheated to 180 degrees for 30 minutes.

Using a mixer, beat sour cream with sugar.

We put the cookies in a bag and roll them out with a rolling pin to get crumbs for powdering the cake.

We cut each cake in diameter so that there are four of them in total. Lubricate the honey cake with the prepared cream.

Sprinkle with cookie crumbs and refrigerate for at least 4 hours.

Classic Honey cake recipe with custard in a pan

If you don't have an oven or a slow cooker, don't worry. A wonderful honey cake can also be prepared in a pan that every housewife has.

Dough Ingredients:

• 1.5 kg flour
• 3 tablespoons honey
• 180 g butter
• 3 eggs
• 10 gr. baking powder
• 1 teaspoon soda
• 1.5 cups powdered sugar

Cream:

• 800-900 g sour cream (at least 24% fat)
• 1 cup powdered sugar
• vanilla

Step by step cooking method:

In a water bath, melt and mix honey, butter and powdered sugar. Beat the eggs and add baking soda and baking powder to them.

Add to the honey mixture and cook for a few minutes. We turn off the fire.

Put flour and mix.

Knead the dough.

We divide it into four parts. We roll each part into a sausage and cut into 5 more pieces. That is, in total, you should get blanks for 20 cakes. Roll out the dough and cut out circles. Bake the remaining trimmings in the oven on parchment and grind in a blender (for sprinkling the cake).

Fry the cakes on both sides over low heat in a frying pan without vegetable oil. While they are cooling, make a cream: mix sour cream and powdered sugar.

Lubricate each cake with cream. Then generously coat the top layer and sides of our honey cake.

Sprinkle with crumbs and refrigerate overnight.

With melted chocolate we make a pattern (for example, a cell).

Cake Medovik with sour cream and condensed milk in a slow cooker

This recipe is for those who love fluffy and fragrant honey cake. Its beauty is that you do not need to knead, roll out and bake a large number of cakes. It will be especially convenient for those who have a multicooker at home.

Take:

• eggs - 4 pcs.
• sugar - 1 cup
• liquid honey - 2-3 tablespoons
• flour - 1.5 cups
• soda - 1 teaspoon

Cream:

• 400 gr. sour cream
• 0.5 cup powdered sugar
• 1 can of condensed milk (any)

Step by step cooking method:

The eggs are divided into whites and yolks. Whisk egg whites with sugar.

Continuing to beat, add one yolk, honey, soda quenched with vinegar, and flour.

Pour the resulting dough into an oiled multicooker mold. Bake for 50 minutes, then let cool for an hour without opening the lid.

The resulting cake is cut into three cakes and greased with cream, sprinkled with walnuts. We put in the refrigerator for 5-6 hours.

Honey cake with a little secret (recipe from Grandma Emma)

A real honey cake according to an old recipe turns out to be very tasty, tender and fragrant. At the same time, it is easy to prepare. Bon appetit!

We will need:

• 100 gr. butter
• 1 cup of sugar
• 2 eggs
• 1 teaspoon soda
• 1 tablespoon honey
• 3 cups flour

Cream:

• 600 gr. sour cream
• 1 cup of sugar
• 200 ml whipping cream

Step by step cooking method:

Crack the eggs into a bowl and beat with a fork or mixer.

Sift the flour and pour into a separate bowl.

Melt the butter in a saucepan and at the same time gradually add the sugar. When the mixture melts and turns into a homogeneous liquid mass, add soda.

We put honey and immediately beaten eggs. Stir continuously so that the eggs do not curdle.

Add flour and mix quickly. Keep on low heat for 1-2 minutes.

Put the dough on the table and knead it.

Cut into equal pieces.

And here is the secret itself: put the balls of dough in a saucepan in a water bath so that they warm up. This will help you roll out the cakes more easily.

We place a thin layer of dough on parchment paper on a baking sheet and send it to the oven, heated to 180 degrees, for about 5 minutes.

We prepare the cream by whipping the necessary ingredients. We add a zest to our Medovik - whipping cream.

Cut out even circles.

We coat the cake with sour cream (each layer, on the sides and top). Leave to soak in the refrigerator overnight.

Decorate with sprinkles the next day.

We bake a honey cake with custard on yolks and with vodka

My husband especially likes the honey cake prepared according to this recipe. Although he is not a drinker. But for some reason, the cake really tastes better with vodka.

Prepare:

• Butter (margarine) - 75 gr.
• Sugar - 240 gr.
• Egg - 4 pcs.
• Honey - 3 tablespoons
• Vodka - 3 teaspoons
• Soda - 3 teaspoons (without a slide)
• Flour - 500 gr.

Cream:

• 600 gr. sour cream
• 1 cup of sugar

Step by step cooking method:

Beat butter, sugar and eggs with a mixer.

We put it in a water bath, heat it up a little, stirring, and add honey, soda and vodka. Stir well again until the mass has increased in size and brightened.

Remove the container from the water bath and introduce the flour, sifting it.

Grease parchment paper with oil and spread the dough around the perimeter of the circle.

Bake the cakes in the oven for no more than five minutes.

We cut off the rinds. Cooking cream.

We form a cake, generously smearing each layer with cream. Sprinkle it with crumbs and put in the refrigerator for 5-6 hours.

Shelf life and calorie Honey cake with sour cream

Honey cake is a fairly high-calorie treat. In total, there are approximately 400 kcal per 100 grams of this confectionery. At the same time, Medovik has the most carbohydrates - 60 g. Fats are in second place - they contain about 18 g. And only 6.5 g of protein in this cake.

Medovik should be stored in the refrigerator at a temperature not exceeding 6 degrees. From the date of manufacture, its shelf life is 5 days.

Such a cake, by the way, is not only tasty, but also a healthy delicacy. After all, the honey that is part of it has a beneficial effect on the human body, in particular on the digestive tract and the immune system. But this is only if you are not allergic to bee products.

And you, my dears, which honey recipe did you like the most? Maybe you have already tried a few? Or do you have your own recipe for making it? Let me know in the comments, I'd love to chat with you!

Everyone knows and loves the delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always live up to our expectations, it's true, and homemade cakes can not be compared with anything. If you have never baked a honey cake, then this recipe is for you. I took many detailed photos of how to make honey cake at home.

This is a classic honey cake recipe with a slightly modified recipe for my taste. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and cream on condensed milk - an amazing creamy taste. At what, it is the taste, and not the feeling that you are eating a colored piece of butter, from which roses are usually made on store cakes. From my detailed recipe you will learn how to cook a honey cake with condensed milk.

If you still want a classic honey cake, make a cake with only sour cream.

For honey cakes:

• Eggs - 3 pcs (100 gr)
• Sugar - 300 gr (1 cup + 2 tbsp)
• Butter - 50 gr
• Flour - 550/600 gr
• Honey - 150 gr (4-5 st / l)
• Soda - 1 tsp

For sour cream:

• Sour cream 20% - 500 gr
• Sugar - 300 gr (1 cup + 2 tbsp)

For the condensed milk cream:

• Condensed milk - 360 gr (1 can)
• Butter - 200 gr

Recipe for honey cake in a water bath. Therefore, you will need two pans. A smaller saucepan - we will cook the dough in it, and a larger saucepan in which we will make a steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. How to make a steam bath, you will see in the photo below.

You will also need a pot lid to cut perfectly even cakes. The volume of the glass is 250 ml.

How to bake honey cake

Before you start preparing the dough, put water on the stove to heat for a water bath.

It is best to boil water in a kettle, and then pour as much water into the pan as needed (more on that below).

We begin preparing a fragrant dough for our honey cake.

Beat eggs with sugar until fluffy.

The more fluffy beat, the better. Sugar should be completely dissolved.

Add honey, butter and soda to beaten eggs. Soda does not need to be extinguished.

We put a pan with honey mass in a water bath.

To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash over the edges during the boil.

Don't make too much fire. Water should boil moderately.

We will prepare the fragrant dough for the honey cake for about 15 minutes. The color will begin to change before your eyes.

Stir the mass with a spatula. It will start to caramelize very quickly.

Zapaaah - a song! Such a fragrant honey aroma appears in the kitchen! =)

Beautiful caramel stains appear on the surface of the honey mass.

And gradually the honey mass becomes brighter and more fragrant.

The mass at the same time increases in volume by about 2 times, becomes lush and airy.

When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.

We brew - this means we do not remove from the water bath for about 2-3 more minutes, constantly stirring with a spatula.

The mass will gurgle slightly and acquire a beautiful shade.

Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.

Beware it's hot!

When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.

You should get a soft, plastic, not too hard dough.

Divide the dough into 7-8 equal parts, cover with cling film and refrigerate for 30 minutes so that the dough for the honey cake cools down a bit.

Now we bake cakes for the honey cake.

Roll out the ball slightly larger than the diameter of the lid.

We bake cakes at a temperature of 170-180 degrees for about 2-3 minutes.

Watch carefully, the cakes bake very quickly.

We cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until it cools completely, and break the trimmings and put them in a bowl. Swollen bubbles can be carefully cut with a knife.

Attention

Immediately out of the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. Once the cake is soaked, it will melt in your mouth.

Now let's prepare two wonderful honey cake creams: sour cream and condensed milk cream.

Beat sour cream with sugar, adding 1 teaspoon of sugar.

And beat the condensed milk with butter. The butter should be at room temperature, but not too soft.

The cakes and two creams for the honey cake are ready, it remains to assemble the cake.

Advice

It happens that on the eve of the holiday you have very little time and there is no time to mess with the cake, but you really want homemade cakes. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for impregnation. Pre-prepared cake layers can be stored at room temperature (like regular cookies) under the lid, slightly opening it for air circulation so that the cakes do not become damp.

Pour any cream on the dish and lay the cake on top - so the bottom cake will be softer, soaked with cream.

Another thing is important: more cream - tastier and more tender cake =)

Grind the scraps from the cakes into crumbs with a blender or knead with a rolling pin.

Sprinkle crumbs generously over the top and sides of the cake. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, and preferably at night.

Honey cake with condensed milk and sour cream is a recipe of my culinary fantasy. In any case, I have not seen such an option for preparing a honey cake before. But, having prepared a honey cake a few years ago according to the classic recipe with the addition of condensed milk cream, now I cook only this way.

Honey cake - calories per 100 grams = 444 kcal

• Proteins - 6 gr
• Fats - 18 gr
• Carbohydrates - 67 gr

Have a good holiday and a pleasant tea party with such a beautiful and fragrant honey cake! =)

Best regards, Natalie Lissy

Cake "Honey cake" step by step recipe with photos

Today I have prepared for you a step-by-step recipe for honey cake with sour cream and I will tell you how to bake a honey cake at home.

Hello, friends!
This is the same cake that will appeal to all your loved ones, relatives and friends! Unlike purchased cakes, ours will not contain obscure dyes and thickeners. In addition, honey cake is quite easy to prepare, and special products are not required, everything can be found in the nearest store.

Surprised that I suggest baking a honey cake? "But what about losing weight?" - you ask. And you will be right. Such a cake is quite a high-calorie and fatty dish. But life is not fixated only on boiled meat and steamed broccoli. We are surrounded by holidays and I prefer to cook treats for guests with my own hands. I also like to taste sweets sometimes. Many are surprised when they see me with a rolling pin in my hand. But believe me, you can lose weight even when you cook delicious cakes for loved ones.

I often cook a honey cake with sour cream for family holidays - it's inexpensive, accessible to everyone, and it's really a joy when all the guests eat a self-made cake on both cheeks =) Especially for the first time =)

Just yesterday, before my husband's birthday, I decided to bake our favorite cake and took photos in the process of cooking. Of course, my daughter helped me too =)

To be completely sincere, the honey cake is hardly related to the healthy diet that I write about on my blog, but if you approach the process of losing weight wisely (everything is very simple), then it’s not scary to eat a piece of cake sometimes.

My recipe with photos of the process of making a honey cake will be very useful for those who have not yet learned how to cook it. At one time, I learned how to cook it from my mother, and now you can learn it too. I decided to publish it for your review and I want you to either try to cook it at home with my help, or write how you cook it. In a word, read how to bake an excellent honey cake, ask questions if something is not clear, and welcome to the comments, unsubscribe and communicate!

If you have very little time, cook with chocolate cream.

So, a step-by-step recipe for a wonderful honey cake. Go!

Honey Cake Ingredients:

• Eggs - 4 pcs (CO)
• Sugar - 180 g (1 cup)
• Butter - 50 g
• Flour - 550/600 g
• Honey - 100 g (4 tablespoons)
• Soda - 1 tsp

Ingredients for sour cream:

• Sour cream 20% - 500 g
• Sugar - 180 g (1 cup)

Ingredients for Condensed Milk Cream:

• Condensed milk - 360 g (1 can)
• Butter - 200 g

1. Prepare two pots - a large one and a smaller one - as you will cook the honey cake dough according to my recipe in a water bath.
2. You will also need a pot lid of a suitable diameter, on which the diameter of the cakes will depend.
3. Butter should be at room temperature.
4. Use category C0 eggs - they are large. If the category of eggs is C1, then take 4 + 1 eggs 0, if C2, then 4 + 2. You can take more flour than indicated in the recipe - for convenience in kneading the dough on the work surface and depending on how much you need in the dough.
5. Condensed milk should be condensed milk, not condensed milk or condensed milk. In the right condensed milk, apart from the milk itself, cream and sugar, there are no additives! Since 2011, GOST has changed for this sweet product, but the main composition is the same as in our distant Soviet childhood.
6. If you need a cake for the day after tomorrow, and tomorrow there is no way to mess around with it for half a day, then bake the cakes today, and tomorrow make the cream and leave the cake to soak. I do not recommend soaking Medovik for 2-3 days.

How to bake a honey cake

Beat eggs with sugar until fluffy white foam. Beat immediately in the bowl in which you will brew the dough.

Add softened butter, honey and soda.

We put on a steam bath for 15 - 20 minutes.

You will get such a design. Pour enough water into the lower pan so that it does not splash out during the boil. Before you start whisking the eggs, put the water on the fire.

Gently stir the honey mixture continuously.

When the mass increases by about 1.5-2 times, it starts to darken and acquire a delicious honey hue, add about 1/3 of the flour, mix thoroughly and brew for about 1 minute in a water bath, stirring continuously. Don't add too much flour. You should have a fairly liquid choux pastry.

See what delicious caramel stains are on the surface:

Be sure to sift the flour:

Remove from heat and mix thoroughly from the bottom so that the mass is homogeneous.

Now the dough smells very delicious of honey. The scent is amazing =)

We add a little flour to the same pan and with a spatula begin to knead the dough without lumps.
Sift the flour and spread it on a work surface, making a well in it. When the dough thickens a little, but is no longer so liquid, put it in flour on the table.

Gradually adding flour and tucking the edges of the dough inward, knead the dough for the cake. Attention! The dough may still be hot, so be careful not to burn yourself.

The dough should turn out plastic, not very cool, but not too soft. If you make the dough too steep, it will be difficult to roll it out.

Now we divide the warm honey dough into 8 equal parts, make beautiful even balls (you can moisten your hands quite a bit with water) and put in a cold place for about 15-30 minutes. It is better to cover the dough with cling film. Do not let the dough cool too long or it will become stiff and crumble when rolled out. Check by touch, if the dough has cooled slightly, remove from the refrigerator and start baking.

Next, roll out the cakes. Try to keep the thickness of the cakes the same, as this will affect how even your cake will be. We roll out one honey ball, try on the lid from the pan so that the dough layer is not less than its diameter and still get trimmings, and transfer the dough to a baking sheet.

Grease a baking sheet with oil or cover with baking paper. Bake honey cakes until golden brown. I bake at about 180 degrees for 3-4 minutes. Cakes are baked very quickly and you need to make sure that they do not burn. You can reduce the temperature to 160, and increase the baking time to 6-8 minutes. But you watch yourself, focusing on your oven.

We take out the finished cake from the oven and immediately cut it right on the baking sheet while it is still hot. To make the cakes the same, I cut them in this way - I put a suitable lid on the diameter of the pan, press and scroll. Everything is simple. If you do not have a lid with protruding edges from a conventional modern pan, then attach any other lid or plate and circle with a knife. This must be done while the crust is still hot.

We do not throw away the scraps, they will still be useful to us.

As a result, we get a stack of crispy honey cakes! As it cools, the cakes begin to harden, and so it should be. After the Medovik is soaked with cream, you will get the most delicate cake that will simply melt in your mouth.

Now let's deal with cuts. Gently knead them with a rolling pin or grind them in any other way convenient for you.

Let's start making the cream. I always cook two creams: sour cream and condensed milk. I recommend you try it too.

Whisk sour cream with sugar. Add sugar gradually, about a teaspoonful, beat for about 10-15 minutes. The cream should be fluffy and increase in volume.

In a separate bowl, beat the condensed milk with butter. The butter should be soft but not melted. You can not beat for a long time. It will be enough that the oil is well mixed into a homogeneous mass with condensed milk.

And now we spread the cakes, alternating two delicious, delicious creams. Here I have my little secrets. Under the lower cake of the honey cake, right on the dish, I pour a little sour cream, then it will soak and be soft. If you want the cake to be very well soaked and tender, never spare the cream.

The process of assembling a delicious honey cake

Next, alternating two creams, coat all the cakes.
When spreading the cakes, do it lightly and gently. If you press too hard on the cakes, the cream will begin to drain onto the dish, the cake will not soak well and will be dry. Your task is to have the cream between the cakes. This is not difficult, since both creams are quite thick.

When the cake is assembled, carefully coat the edges with any cream for the best impregnation. Part of the cream will still drain down, carefully remove it from the dish.

Sprinkle on top and sides with crumbs, which we kneaded with a rolling pin. We leave it for a couple of hours in the room and put it in the refrigerator. It is best to soak the cake at least overnight. Be sure to cover so the cake doesn't dry out.

I also have another secret. Often after I finish assembling the cake, cream and honey crumbs remain. There is nothing easier than mixing the crumbs with the rest of the cream, put the delicious mass into a bowl and refrigerate for a couple of hours. The result is another small dessert for the sweet tooth spouse =)

Our honey cake is ready!

Like this! See how everything is not fast enough, but very simple? I am sure that with the help of my honey cake recipe you will surely please your loved ones. Step-by-step photos will help you better understand how everything happens in the process of baking such a delicious cake. Feel free to add it to your recipes. I assure you - this is a win-win option! Medovik - a recipe for everyone!

Calorie cake "Honey cake" according to my recipe is 444 kcal per 100 grams

• Proteins - 5.8 gr
• Fats - 17.6 gr
• Carbohydrates - 67 gr

Cooking time for honey cake: 3 hours

I gave the recipe for this honey cake to all my friends and asked them to make a cake according to it if possible. Almost everyone tried it and told me about how their guests and family praised my honey cake! And now it's your turn - try it!

In general, the classic honey cake recipe looks a little different, but each family prepares it a little differently. Some do not use sour cream, and some use condensed milk cream. But all this is in vain. I believe that it is the honey cake that you learned how to cook today that is the real classic! =)

I look forward to your comments and feedback on the honey cake recipe for the whole family!

Bon appetit to you and your guests! =)

Hello, friends! This is the same cake that will appeal to all your loved ones, relatives and friends! Cake "Honey cake" has gained popularity and gained many fans a long time ago. And all because a honey cake can be easily prepared at home, and it will turn out to be no less tasty than that of professional confectioners. The honey cake recipe appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but 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? We will tell and show you how to make a simple and delicious honey cake recipe at home!

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

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

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

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

This is not a complete list of the useful properties of a physician, but you only need to eat natural honey, it is very good if you can buy it right in the apiary. What is sold in stores can do more harm than good, as honey in beautiful jars is subjected to heat treatment and the addition of various preservatives for long-term storage.

Classic honey cake recipe

Recipe No. 1

Ingredients:

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

Cooking method:

Mix oil, honey, salt and 200 g of sugar, put in a water bath. After 5 minutes, add beaten 4 eggs, cook for 5 minutes. Then add soda. Remove from heat, add flour, knead the dough, divide into 9 parts, roll out cakes, bake at a temperature of 200 ° C. Beat eggs, add sugar, vanillin, flour, milk, cook until thickened, then cool. Whisk. Lubricate the cakes with cream. Grind the scraps from the cakes, sprinkle them on the cake.

Recipe No. 2

For test:

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

For cream:

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

Cooking method:

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

A simple honey cake recipe

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, 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, rubbing it 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 recipes at home

Cake "Honey Express"

Ingredients:

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

Cooking method:

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

Hutsul honey cake

Ingredients:

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

For cream:

• 300 g sugar
• 300 ml sour cream.

Cooking method:

Combine eggs, sugar, honey and butter, mix. Put the mass in a water bath, add soda and part of the flour. After thickening the mass, lay out the dough, add the remaining flour. Bake the cakes. Beat sugar with sour cream. Coat each cake with cream. Put in the refrigerator for 4-5 hours.

Chocolate honey cake

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

Ingredients:

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

Cooking method:

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

Cake "Honey cake" lean

For test:

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

For glaze:

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

Cooking method:

Combine strong tea, honey, sugar, vegetable oil, quenched soda, raisins, add flour, knead the dough until the consistency of thick sour cream. Divide into 2-3 parts, roll out the cakes. Bake at 150 °C. Cocoa powder can be added to one of the cakes. Spread the finished cakes with jam and combine (medium - cake with cocoa). Top with frosting. Decorate with nuts.

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

Honey cake with peanuts

Prep time: 25 minutes Cook time: 35 minutes Serves: 4

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

Cooking method:

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

Honey cake with sour cream

Ingredients:

• Flour - 3 cups
• sugar - 1 cup
• chicken eggs - 2 pcs
• honey - 2 tbsp. l
• butter - 50 gr
• soda - 2 tsp
• Fatty sour cream - 150 gr
• sugar - 1 cup.

Cooking method:

After we have prepared all the necessary products, we drive eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. We put the whole mass in a water bath and, stirring constantly, bring to a boil.

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

We spread the whole mass on a work surface sprinkled with flour, knead the elastic dough with our hands and divide it into nine equal parts. After that, carefully roll out each piece with a rolling pin, put it on a baking sheet sprinkled with flour and set to bake in an oven preheated to 200 degrees for 3-5 minutes. Next, on the baked cakes, lay out a suitable-sized plate upside down and cut off the excess edges with a knife.

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

Now, with a blender, grind the trimmings from the cakes into crumbs, then sprinkle them on top and sides on our cake.

Cooking honey cake in a slow cooker

Products

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

How to cook

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

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

Honey cake with prunes

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

For cream:

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

Cooking method:

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

Medovik the easiest recipe for a delicious cake

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

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

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

It's time to start baking.

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

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

In fact, not only each housewife has her own recipe for making cakes, but also her favorite cream, fudge with icing. The hostess can compare different recipes, choose for herself which one will become exotic for her, and which one will become classic.

Honey cake is incredibly tasty, whatever the recipe for its preparation, because it is prepared at home from natural products.

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