We bake honey cake at home. Honey cake "Mom"

Among many hostesses, baking confectionery has become quite popular since ancient times. And even now, in our time, when the choice of various cakes has become so large in stores, homemade cakes, especially if they are cooked correctly, without a doubt, remain the most delicious.

Plus, in order to make a confectionery product from dough yourself, you need to use not only some skills and special products, but also, of course, turn on your imagination, the ability to come up with something original. For example, if the choice of products in your kitchen is small, then in this case you can try to bake.

In today's article, I suggest you expand your horizons among the recipes for making honey cake at home. Which, especially for you, my readers, are illustrated in more detail with photographs. I also suggest.

Ingredients:

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

For cream:

• 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, gently 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.

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 and lay it on top of each other.

After the topmost cake is laid out, it is necessary to carefully coat everything with the remaining fondant on all sides.

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

This is a wonderful dessert for the whole family.

Recipe for honey biscuit cake with condensed milk

Ingredients:

• Flour - 190 gr
• eggs - 6 pcs
• sugar - 150 gr
• honey - 2 tbsp. l
• condensed boiled milk - 200 ml
• nuts.

Cooking method:

Drive eggs into a deep container, add honey and sugar.

And beat this mixture for about 10 minutes, until a very dense mass is formed, which should increase by about four times.

Pour the sifted flour into the same mixture and gently mix from bottom to top until smooth.

Then we transfer the finished mixture into a suitable form and set to bake in an oven preheated to 180 degrees for 30-40 minutes, where we check the readiness with a toothpick.

Now, if desired, cut it into 2-3 cakes and grease each with boiled condensed milk.

Then we collect a cake from them, where we also grease the top with condensed milk or melted chocolate.

Sprinkle with nuts and remove for impregnation for a couple of hours in the refrigerator. Then we take it out, cut it and serve it with tea.

How to make a honey cake with custard - a step by step recipe

Ingredients:

• Flour - 3 cups
• eggs - 3 pcs
• sugar - 2 stack.
• milk - 400 ml
• honey - 2 tbsp. l
• soda - 1 tsp
• butter - 50 gr.

Cooking method:

1. In a bowl, mix eggs, a glass of sugar, and then put in a water bath.

2. At the moment when the sugar begins to dissolve, add butter and honey.

3. When everything is completely dissolved, add a teaspoon of soda and mix everything well.

4. Hold for another two minutes, then remove the bowl from the water bath and immediately add the sifted flour and gently knead the dough.

5. Cut off a piece from the general dough and roll it into a thin cake. And immediately, using a plate, cut out an even cake.

6. We combine the scraps with the rest of the dough and so roll out all the cakes to the end.

7. Bake them separately in an oven preheated to 180 degrees for 5-7 minutes each.

8. The total number of cakes should be about 8-9 pieces, and from those leftovers of which are not enough for a whole, we bake a small cake, which we then use as crumbs for sprinkling the cake.

9. For the cream, mix a glass of sugar, a tablespoon of flour in a saucepan and beat in one egg. Stir until a white mass is formed. Pour in 400 ml of milk and put on a slow fire, stirring constantly, do not let it boil. As soon as bubbles appear and the cream begins to thicken, remove it from the heat.

10. We collect the cake and for this we put the first cake on a flat plate and apply a thick layer of the cream we prepared on it.

11. Thus, we collect all the cakes, and grind the cake that was baked for sprinkling into crumbs and sprinkle it on the sides and top of the cake.

The easiest way to make delicious honey cake (video)

Bon appetit!!!

Homemade Medovik is an indescribably delicious delicacy to which there is no indifferent person. Below are many variations of making such a dessert with your own hands, including the recipe for a classic honey cake, as our grandmothers still remember it.

Honey cake - a classic recipe with sour cream

Medovik with sour cream - a classic of the Soviet era. Cooking it according to the classic recipe is not so difficult.

We will make dough from the following products:

• 2 eggs;
• 200 g of sugar;
• half the oil;
• 2-3 tbsp. l. honey;
• 450 g of sifted flour;
• soda on the tip of a spoon.

For the cream you will need:

• half a kilo of sour cream;
• three times less sugar;
• 5 g vanillin.

Cooking cakes is as follows:

1. The preparation of the test has its own nuance - it is done in a steam or water bath. To do this, send a pan filled to half with water to bask over low heat.
2. While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit in a pot of water and won't be damaged by contact with boiling water.
3. We introduce honey and softened butter with soda into the sweet mass. We beat everything again, send it to the bath and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
4. Pour half the flour into the warm base and continue to knead so that it remains homogeneous. When the dough begins to grow and begins to darken, it's time to remove the container from the bath.
5. Let the future base of the cake cool to a warm state. Then, in small portions, we introduce the rest of the flour, knead the dough and roll it into a ball.
6. We divide the finished dough into 8 identical parts, wrap them in bags or film and send them to the refrigerator to cool. Half an hour is enough.
7. We heat the oven to 200 degrees.
8. Roll out the pastry thinly and bake for 3-4 minutes. To get even cakes of the same size, use a frying pan lid or a plate of a suitable diameter as a stencil. In order for the cake to be even and not bubble, it must be pierced with a fork over the entire surface.
9. Bake dough scraps with cakes. After, they can be broken into crumbs and decorate the cake with it.

The preparation of the cream is very simple - beat all the ingredients well with a mixer. We coat the cakes with the resulting cream, sprinkle with crumbs and let it soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and fragrant.

Dough:

• a couple of eggs;
• 1 st. Sahara;
• a couple of spoons of honey;
• one and a half cups of flour;
• half a spoon of soda, slaked with vinegar.

Cream:

• butter - a quarter of a kilo;
• condensed milk - a standard can;
• cocoa - 50 grams;
• walnuts - the same.

Cake preparation is as follows:

1. Beat the egg-sugar mass. Introduce honey, sift the flour and again work everything with a whisk.
2. Extinguish the soda with vinegar, and then pour the mixture into the dough and mix.
3. Bake 4-5 cakes from the dough in a round detachable form in the oven at 200ºС for 10-12 minutes. If the cooled cakes have irregularities, they should be carefully cut with a knife and crushed into crumbs, which can then be used for decoration.
4. Beat soft butter with cocoa and milk until smooth.
5. Assemble the cake by layering the cakes with cream and covering its sides with it.

"- honey cake. Today I will introduce you to the classic recipe for a delicious, very popular Medovik cake.

This is the standard way of making a layer cake, which is used in the manufacture of many types of this dessert.

How to cook it at home, what is needed for this, I will try to describe the entire cooking process in as much detail as possible, step by step.

Cake Honey, a classic recipe with condensed milk

This cake is baked with layers of cream, for its preparation you will need an oven, a mixer, a blender and several types of deep dishes, as well as a small list of products that almost every home or in the nearest store has.

Ingredients:

For test:

• Flour - 300 - 500 gr.
• Sugar - 200 gr.
• Butter - 100 gr.
• Honey - 2 tbsp. l.
• Eggs 2 pcs.
• Soda - 1 tsp

For cream:

• Butter - 300 gr.
• Condensed milk - 1 can
• Walnuts - 100 gr.

Almond flakes or chocolate for garnish

How to make a cake:

We bake cakes

Let's start preparing dessert with the preparation of cakes, there will be nine of them.

To prepare the dough, we use the water bath method, for this we pour water into a saucepan and bring to a boil.

We put the bowl on the pan, pay attention that the water does not reach the bottom of the bowl. We put butter in a bowl, add sugar and put honey. Choose honey according to your taste. The taste of the cake depends on the type of honey.

While heating in a water bath, mix everything well, you will spend 4-5 minutes on this so that everything dissolves to a homogeneous mass.

Add soda, mix everything again, from adding soda, the mass should brighten and add in volume.

Remove the bowl from the water bath and immediately add the eggs one at a time, stirring quickly so that the eggs do not boil in the hot mixture.

After cooling the dough slightly, add flour, in several portions, stirring each, you may need no more than 300 grams, make sure that the dough does not turn out very steep, then the cakes will turn out softer. We finish kneading the dough with our hands, adding a little flour if necessary.

We make a semblance of sausage from the dough and cut it into 9 equal parts.

From each part we roll a bun with our palms.

On a baking sheet, roll out the future cakes with a thin layer.

Using a plate or a collapsible ring, cut the dough in a circle.

We do not remove the trimmings, we use them later for sprinkling, we make pricks with a fork over the entire area of ​​​​the cake.

We bake the cake for 3-5 minutes in the oven at a temperature of 200 degrees. Make sure they don't burn.

Quickly, while the cake is hot and does not crumble, remove the trimmings, put them in a separate bowl.

With care, the cake itself, put on a large plate.

Making cream

We make cream. Put the softened butter in a clean bowl and beat with a mixer.

Continuing to beat, add boiled condensed milk in a spoonful, beat until creamy, homogeneous.

Fragrant and delicious honey cake melts in your mouth. Baking it is not difficult - even not the most experienced chef can do it. The main time costs are spent on soaking the cakes with cream - such a cake should be infused. But the great taste makes up for the hours of waiting.

Useful properties and harm of honey cakes

The main useful component of this dessert is honey. It contains many valuable elements, has a beneficial effect on digestion, the functioning of the kidneys, heart and blood vessels.

Honey perfectly restores strength after suffering ailments. But only if a natural product with a delicate, fragrant aroma is chosen for the dessert. When buying, you should pay attention that natural honey has a delicate texture and is easily rubbed between the fingers. You can also pre-test it by dipping a wooden stick into the container. The natural product of beekeeping flows down from it evenly in a thin stream.

In addition, the benefits of the cake depend on its cream. Most often, its components are flour, eggs and dairy products. There are also a lot of useful trace elements in quality components, for example, calcium, which is necessary for bone growth and density.

Such high-calorie desserts (and in a 100-gram piece of honey cake there are at least 450 kcal) should be consumed within reasonable limits. It is better to do this in the morning in order to have time to spend the energy received.

Confectionery subtleties of baking honey cakes

How to bake the perfect honey cake at home? This is easy to do if you follow the recipe exactly. However, this dessert has its own subtleties of cooking:

1. Honey will need liquid and viscous. If there is only sugared, melt it in a water bath. The tastiest honey cakes are based on light honey without the astringency characteristic of acacia and buckwheat varieties.
2. Classic honey dough is always cooked in a water bath. to make it soft and airy.
3. So that thin cakes roll out evenly and do not tear, this should be done on a towel covered with parchment paper.
4. Trimming the edges is easier with freshly baked shortbreads. until the dough is soft and does not crumble.
5. So that the bottom cake is also juicy, cream is first poured onto a plate, and then the base of the cake is placed.

Sour cream for a traditional cream is better to take fat. So the cake will turn out juicier, and the cakes will soak better. For a better connection, it is better to cool the sour cream before whipping with powdered sugar.

Honey cakes must be infused in the cold for at least 6, but better than 12 hours.

Decorations for holiday honey cakes at home

Simple cakes soaked in cream are delicious without any decorations. But I want to put a real work of art on the festive table. Especially to please the birthday boy. How to make honey cake beautiful? Here are some options how to decorate a honey cake at home, with a photo.

The easiest way is to sprinkle the cake with crumbs from cut sections and crushed nuts. A variety of berries and fruits, cream roses are also popular. But you can decorate the cake more elegantly:

Honey cakes, as a base, are also suitable for a variety of glazing. But here you already need to be a skilled confectioner.

Honey cake recipes with different types of creams

Various creams, especially sour cream and custard, will help to shade the taste of the base.

Classic honey cake recipe with sour cream

According to this recipe, it is not difficult to create a honey cake with sour cream at home. It will have a classic delicate taste and sweet aroma.

Ingredients:

• half a glass of sugar;
• three eggs;
• three large spoons of honey;
• a liter of fat sour cream;
• 160 grams of powdered sugar;
• a pinch of slaked soda;
• so many walnuts.

Cooking method:

1. Mix melted butter, honey, soda and sugar in a water bath until smooth.
2. Combine beaten eggs with honey syrup.
3. Mix the sifted flour with the egg-honey composition and knead the dough. Divide into five portions and cover with a towel.
4. Turn one of the parts into a layer, pierce the surface many times with a fork and bake the cake for five minutes in an oven at 180 degrees. Before it cools down, trim the edges with a plate.
5. Do the same with other dough pieces.
6. For the cream, you need to beat sour cream with powder.

Then the cake is collected, generously spreading the cakes with liquid cream. The finished dessert is coated on all sides and covered with crumbs left over from the edges and crushed walnuts. Then sent to the refrigerator.

It is better if the cake spends in the cold all night.

Let's see how to make a honey cake at home according to an old recipe in the video:

Honey cake recipe with custard

According to this recipe, a honey cake with custard at home is cooked a little longer than other dessert options. But its exquisite taste is worth it. Cakes are prepared according to the classic version, but dressing takes time.

Ingredients:

• 190 grams of sugar;
• half a liter of milk;
• a couple of eggs;
• 220 grams of sweet cream butter;
• three large spoons of flour.

Cooking method:

1. Combine milk in a saucepan with lightly beaten eggs with sugar.
2. Pour in the sifted flour and cook over low heat, stirring, until thickened.
3. Cool and beat with soft butter.

The cakes are smeared with the resulting cream and combined into a cake, which should be infused in the cold.

Custard also makes beautiful roses for decoration. But it is better then to use not whole eggs, but only proteins.

If you don’t feel like messing around with such a cream, make a honey cake with condensed milk according to the classic recipe at home. For layering here you just need to beat 200 grams of butter and a jar of condensed milk, plain or boiled.

Honey cake with prune cream

A delicacy of prunes cream turns out to be especially delicate and fragrant. With the help of a step-by-step recipe with a photo, everyone can cook the Honey cake at home.

Ingredients:

• three glasses of flour;
• 65 grams of sweet cream butter;
• 240 grams of sugar;
• three eggs;
• a couple of large spoons of vodka;
• the same amount of honey;
• a glass of prunes;
• half a liter of fat sour cream;
• 380 ml cream.

Cooking method:

The cake is collected, smeared with a thick layer of cream, and sent to the refrigerator.

Unusual technologies for creating honey cakes

Certain restrictions: the lack of an oven, some ingredients, fast days are no reason to give up your favorite dessert. You just need to modify the recipe.

Recipe for honey cake in a frying pan at home

For those who do not like to mess with the oven, you should try a simple honey cake recipe at home with a photo. For baking cakes, an ordinary frying pan is used here.

Ingredients:

• a couple of eggs;
• the same number of glasses of sugar and flour;
• a couple of large spoons of honey;
• 60 grams of sweet cream butter;
• a small spoonful of soda;
• 500 ml sour cream.

Cooking method:

If desired, shortcakes for this delicacy can actually be baked in a slow cooker.

Honey cake without honey

Cake "Honey cake" at home according to the recipe with a photo can be made without honey. To taste, it will not yield to its classic counterparts.

Ingredients:

• 110 grams of sweet cream butter;
• three eggs;
• as many large spoons of molasses;
• one and a half small spoons of baking powder;
• 360 grams of flour and the same amount of sugar;
• any cream to taste.

Cooking method:

Trim the edges with a plate, crumble the excess. Spread each of the shortbreads with cream and send in the cold.

Lenten Honey Cake Recipe

Even a strict fasting person or a vegan can treat himself to a piece of such a delicacy. How to make a honey cake at home according to a recipe without milk and eggs.

Ingredients:

• three large spoons of honey;
• a couple of small ones - baking powder;
• 320 grams of flour;
• 80 grams of sugar;
• a similar amount of vegetable oil, walnuts and raisins.

Cooking method:

1. Steam dried grapes in hot water. Mix with a little flour and crushed nuts.
2. Heat granulated sugar in a frying pan, pour in a glass of water and dissolve the resulting caramel.
3. Combine honey, oil and, if desired, a pinch of vanilla. Salt a little. Mix with caramel syrup.
4. While stirring, pour the sifted flour with baking powder into the resulting composition to make a dough that looks like thick sour cream.
5. Pour raisins with nuts, mix, put in a mold and bake in the oven for three quarters of an hour at a temperature of 180 degrees.

For those who are on a diet, this is the lowest calorie and low fat option.

The taste of any honey cake can be varied. Fresh or frozen berries, jam, marmalade, mashed fruits, cocoa, coconut flakes go well with such desserts. They can decorate the cake or add to the cream.

Already one naming of the cake honey cake evokes pleasant memories of a pleasantly spent evening over a cup of tea or a fun birthday in childhood.

If you now frowned and said “Nothing like that! I don't like Honey Cake!" then you might just be unlucky and try the wrong Honey Cake!

To know the taste of a real Medovik, you need to forget the way to the long-term storage cake department. These cakes, oiled with margarine, have nothing in common with real Medovik.

real cake honey cake- a delicious, delicate, fragrant and not at all sugary dessert, which even those who do not like honey will enjoy with pleasure.

About honey in Medovik, by the way, there is an interesting story about Empress Elizaveta Alekseevna. The wife of Alexander I did not like honey very much, and all the cooks knew about this fad of hers and tried to prepare treats without using this product.

But one day a new confectioner worked in the kitchen, who did not know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to make a special cake.

The recipe was new, almost never used, so the confectioner hoped to surprise and please the emperor and his wife. And he succeeded! The cake turned out beyond praise: honey cakes, along with custard, literally melted in your mouth. The Empress appreciated the dish and asked about its composition. The confectioner had already been told about Elizaveta Alekseevna's dislike for honey, and he, terribly embarrassed, said that the basis of the cake was honey. But the empress did not get angry, but, on the contrary, laughed. And she ordered to give a generous reward to the inventive confectioner. Since then, honey cake has become a favorite dessert of the Empress and has always been present at festive feasts.

Vladimir Dal defines a cake as a puff round sweet cake. Such a mean wording causes some protest, because the cake is, first of all, a holiday. A real anthem to the art of the confectioner in the New Year, birthday, and just like that, in honor of a good mood and a wonderful day.

Cake Medovik is considered the most popular cake in Russia, especially often it is prepared for children's parties. And now Medovik cake is on the menu of many expensive restaurants and can always be found on store shelves in the “Cakes” section. Cake Medovik is called differently. Sometimes you can find the names "Bee", "Honey", "Miracle" or simply "Honey cake with sour cream".
But of course the tastiest honey cake the one you made yourself. Each housewife has her own unique and proven recipe for Medovik, but perhaps they will be inspired by our cooking options for this dessert.

Honey- a dream that easily comes true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and healing product. It needs to be added to the dough quite a bit - just a couple of tablespoons, and the result is amazing.

Praises to honey can be sung for a very long time. It is used in the preservation of vegetables, stewed and baked with it, poultry, prepared fish sauces. And baking with a unique bee product has an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with honey, but nothing compares to a real honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. Special decoration is not required, the main advantage is the exquisite taste and ease of preparation.

What flaws at the honeycomb? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared honey cake and you will not have to worry about its shelf life!

Food preparation

Honey cake is simple, the whole secret lies in the correct baking of cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form, so that the dough is easier to form. Thick candied honey can be melted first in a water bath.

One of the most advantageous types of cream for our cake can be sour cream. From it, the product acquires a pleasant, fresh sourness, the cakes are well saturated and become simply airy. So that as a result we are not disappointed, it is better to take fat sour cream, and replace sugar with powdered sugar. Sour cream must be cooled in the refrigerator, and quickly beat with fine sugar or powdered sugar. After that, you can add jam, mashed fruit or other ingredients according to recipes. The principle of preparation is always the same, the difference in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut flakes or jam.

To prepare desserts you will need:

Blenders & Mixers

kitchen scales

Decor for baking

Brand "S. Pudov" - seasonings, spices, food additives, flour and decor for baking

classic honey cake

Ingredients:

For test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (no slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, iced chocolate.

Cooking:

In a water bath with a whisk, beat 2 eggs with 1 cup of sugar. Cook for about 3-5 minutes until the mixture is light and fluffy. Add honey, stirring constantly, beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish!), Another glass of flour, and mix again. After that, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.

We spread the dough on a table sprinkled with flour, let it cool slightly (should lie down for 2-3 minutes, do not cool completely). Then knead the dough with your hands until a homogeneous, slightly sticky mass.
We divide into 6 equal parts.

Preheat the oven to 180 degrees, roll each portion of the dough into a thin round cake. When rolling out the dough, roll it a little in flour so that it does not stick to the table. Before baking, prick the cake with a fork in several places.

Bake the cakes for about 5 minutes each until even dark golden brown.
We prepare the cream: in a water bath, beat 1 egg and a glass of sugar, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, then you can add a bag of cream thickener.
Collecting the cake! We generously grease all the cakes with cream, letting it drain a little around the edges, we also coat the top cake well with cream.

We prepare the crumbs for decoration: in a blender, grind the trimmings and walnuts remaining from the cakes, sprinkle the cake liberally on all sides with the resulting crumbs, coat the sides.
Sprinkle with grated frozen chocolate on top and put in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.

Honey cake with condensed milk

For test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.

For cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).

Cooking:
Grind eggs with sugar with a wooden spoon until white or beat with a mixer. Add honey, mix. Pour the sifted flour and mix thoroughly so that there are no lumps, then add soda, slaked with vinegar or lemon juice. Mix the dough until smooth.

Bake 4 cakes from the resulting dough. To do this, divide the dough in a bowl into 4 parts, transfer one part to a frying pan, greased with oil, evenly distribute the dough with a hand moistened with cold water.

Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.

Prepare cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.

Sprinkle honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.

Medovik "Beehive"

I bring the ingredients for 1 kg of the finished cake. The cake in the photo is made on 6 kg.

Ingredients:

For honey cakes:
- wheat flour 250 gr
- eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
– honey 60 gr

For cream:
– sour cream 400 gr
– cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey

Cooking:

For test:
Combine eggs with sugar and beat lightly, then add honey, buttercream, soda, mix everything well and put it on the stove to warm up,in a water bath until dark golden color of the mass. Then remove the mass fromplate, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough with a thickness of 4-5 mm, shape it (if the circle is cut off according toplate of the desired diameter), put on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, alldepends on the oven and on how thinly the dough is rolled out, I baked in5 to 10 minutes on average)
Cool baked cakes at room temperature.
Grease the finished cakes with cream.

Cream:
Combine sour cream, cream 33%, boiled condensed milk and honey and beat with a mixer until smooth.

Sprinkle the sides of the cake with crumbs of honey cakes with chopped walnuts, I decorated the top of the cake with ganache bees

P.S.
BEES FROM GANACHE:(85 g chocolate + 1/3 cup cream + 2 tsp honey)
When the ganache has cooled to room temperature, squeeze out the head with a pastry bag,
then, without tearing off, continue the torso and take away the bag. Stripes with eyes - whitemelted chocolate, also with a pastry bag or cornet andwings - almond plates and in the freezer. Of this amount, manyit turns out, I have a whole hive in the refrigerator lives

TO ACHIEVE THE EFFECT OF HONEYCOMBS, you need a bubble wrap used when transporting fragile items. You don’t need to lubricate the film with anything, so that the honeycomb pattern is printed, you must definitely add gelatin to the cream, otherwise the honeycombs will not work - everything will be smeared, we have already gone through this. I'm onI made the whole cake cream as written in the recipe above, and in part of the cream,with which she covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand somehow press bubbles into the cream, put in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed.1 pack of HAAS microcrystalline gelatin left - this is 11 g, but,I repeat, this is not for the whole cream in the cake, but only for that part of whichcovered the sides and top of the cake.

Chocolate honey cake

You will have to spend quite a lot of time on this cake, but itworth it - the honey cake is very tasty and beautiful. The finished cake should be giveninsist and soak.

Ingredients:

Dough:
3 art. cocoa spoons
4 tbsp. spoons of honey
1 teaspoon of soda
50 g butter
3 eggs
1 cup of sugar
3-3.5 to 4 cups of flour

Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 tablespoons)

Glaze:
100 g dark chocolate
7 - 8 tablespoons of sweet cream (I had 10%)

Cooking cakes:

Put all the ingredients for the dough, except flour, into
sufficiently capacious dishes and heat in a water bath for 20minutes, interfering frequently. You should get a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andmix quickly. The remaining flour should be added very carefully,little by little, constantly stirring. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be soft and elastic enoughtherefore, one should be especially careful with flour: it is better not to add flour andthen, last resort, add.

Divide the finished dough into 7-10 parts, roll out each partthinly and bake for 6 minutes at a temperature of 180 - 185 degreesCelsius.

Explanations for rolling and baking:

The dough should be rolled out while still warm, directly on thebaking paper, from which circles should first be cut outwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be laid on
hot baking sheet and place in the oven, starting immediatelyrolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately put on a baking sheet the secondrolled out crust. We stack the finished cakes on top of each other, paper side up,then carefully remove this paper.

Cream preparation

Cook a thick cream from milk, sugar and semolina. cool down,stirring often enough to avoid lumps. Whip the butter andGradually add well-cooled cream, continuing to beat continuously.
Lubricate all the cakes with the finished cream, including the top one.

Melt chocolate and cream in a water bath and pour over our cake with the resulting icing.

Notes:

Be very careful with the flour in this recipe. If you add tothe dough is too much flour, then it will be difficult for you to roll it out;
- The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.

Cake Medovik traditional

Very festive and unusually tasty cake.

Ingredients

Dough:
500 g flour
3 scoops of powdered sugar
4 full tablespoons of honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36%).
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped

Cooking:

Dough:
Mix and knead all ingredients together. In the food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).

If you have two identical shapes, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.

Pay attention that the cakes do not blush too much, but remain light.

Filling:
Transfer the boiled condensed milk to a bowl and grind. Whip cream.Dissolve and set aside gelatin. Put 4 tbsp. tablespoons of whipped creambowl with condensed milk.

Add the cream cheese to the remaining cream and mix thoroughly. INgelatin, add 2-3 tablespoons of creamy mass and beat well with a mixer forhigh speed, then add it all to the main cream cheesemass and mix thoroughly. Put the whole stuffing on the firstcake, flatten and cover with a second cake.

Cream:
Mix condensed milk and cream well and brush with this creamthe surface of the second cake. Sprinkle with chopped nuts and place infridge.

The cake should be well soaked and become soft.

Golden HONEY CAKE

Simple, but delicious! Honey cake is the most simple cake, because. it's easy to cook and hard to mess up. This recipe has never failed me, so I strongly recommend it to you. The cake always turns out delicious and fragrant!

Ingredients:

For test:
2 eggs -2 tablespoons of honey -130 g of butter - 1 cup of sugar - 1 teaspoon of soda - up to 3 cups of flour (you will understand in the process of kneading)
Cream:
1 can of condensed milk 100 g butter

Cooking process:

Let's cook first dough:
Take a dish that is convenient for you and break 2 eggs into it, add honey, all the sugar and unmelted butter ... then put in a water bath and stir constantly until the butter dissolves and the mass becomes homogeneous.
Remove. Now add, better hydrated with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mass forms a "strong" but not "cool" dough.
It must be divided into 5-6 parts, roll out the cake from each part. Bake the cakes in the oven until golden brown.

Cream: Mix condensed milk with soft butter.

Lubricate each cake (of course, cooled down) with cream, after pricking them with a fork. This is necessary so that the cream soaks the cake better.

When the cake is already folded, evenly trim the edges of the cakes. Although you can pre-give the cakes an even shape, whether it be a circle or a square, this procedure must be done with the cakes that have not cooled down, as well as prick them for better impregnation.

Use the trimming to sprinkle the cake. To do this, you can put it in a plastic bag and “roll” on it with a rolling pin. Pruning can (as an option!) Mix with chopped nuts or candied fruits.

After 3 hours, the cake can be served on the table and .... brew tea according to the tea rules, as they are taught in the book “Harmony of the Tea Ceremony”. By the way, the set includes 2 boxes for storing tea as a gift!

Honey cake in a simple way

Mix 100 g of margarine with 150 g of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (do not forget to extinguish it with vinegar, but preferably with lemon) Add 2 tablespoons of honey and 3.5 cups of flour.
Put the resulting mixture in the cold for 2 hours, and then roll the sausage out of it and cut into 6 equal parts. They need to be rolled out on the skin and then baked in the oven, each separately.

Lubricate the cakes cream: 1 can of boiled condensed milk, whipped with a mixer with 300 g of butter.

Honey cake with cocoa fondant "Miracle"

In addition to the fact that this cake is delicious and tender, it is also huge - quite enough to meet and feed a large company. The original dough is cooked in a water bath, this makes the cake soft and fluffy, a real miracle.

Ingredients:
eggs (3 pcs), soda (2 tsp), honey (2 tablespoons), flour (3.5 cups), butter (60 g), sugar (a glass).
Cream:
egg, sugar (1 cup), milk, semolina (1 tbsp. L). Butter softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fondant:
sugar, cocoa, sour cream (all 24 tablespoons each), butter (60 gr).

Cooking method

Let's cook first cream. Grind sugar and egg in a bowl, add flour and vanilla and mix. Gradually add milk to get a homogeneous mass. We put in a water bath until thickened, but do not boil, bring almost to a boil. Add the butter to the mixture cooled to room temperature and beat. At the end, add sour cream and mix.

Test preparation:
- Mix the butter, sugar and honey in a bowl and put it in a water bath until the sugar dissolves. Beat in the eggs and mix quickly.
- Put in a water bath for 4 minutes, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
- We continue to keep it on fire and add flour (2 cups), stir. The dough should be thicker than pancakes. The dough should not be sticky or hard. If liquid, add more flour, about half a glass.
- Put the dough on the table on a layer of flour. We divide it into 7 identical parts, roll each part in flour and form thin cakes. Bake until golden brown.

Fondant: mix cocoa with sugar, add butter and bring to a boil.

Lubricate the cooled cakes with cream, pour glaze on top and send to the refrigerator to infuse. Pour frosting on top.

Honey cake with prunes - "Royal"

Prunes give any product a characteristic taste, it just goes well with honey. The dough has a fundamentally different consistency, so it is not baked in cakes, as in most cases, but completely, and then cut into cakes.

Ingredients:

Dough:
butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1. teaspoon), 2 eggs

For cream:
sour cream (3500 gr), walnuts (100 gr), prunes (handful), half a glass of sugar.

Cooking method:

In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and a golden color. Remove from heat and dissolve chopped butter with sugar in this container, stir with butter and flour. The dough should turn out like a very thick sour cream. Bake in a mold over low heat, cut the cake in half and soak with cream. If you get a small volume, you can take a double portion and cut into 4 pieces. We check the readiness of the cake with a match.

Cream: mix sour cream and sugar, put in the refrigerator. Grind and crush nuts, prunes. We divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, put in the cold to soak. To give the cream a "zest" you can add a little rum or cognac.

Honey cake with condensed milk and apricot jam

Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream, which may not so deeply impregnate the cakes, but in itself is very tasty. And with apricot jam and nuts, it's so easy to overeat.

Ingredients:

For test:
honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2.5 cups), eggs (3 pcs), granulated sugar (1 cup).
For cream:
butter (300 grams), boiled condensed milk (2 cans), a spoonful of honey, nuts, apricot jam.

Cooking method:

In a water bath, melt margarine or butter and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda, and sifted flour in small portions. You can bake cakes thick and thin, until golden brown, with medium heat.

Cream:
Mix butter and condensed milk until smooth, add honey, some nuts. We collect the cake. We coat the cakes and stack one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.

MEDOVIK in a slow cooker

This cake will turn out even for those who never succeed. Lush and delicate biscuit with a delicious aroma of fragrant honey in combination with chocolate cream made from condensed milk - what else do you need for happiness?!

Ingredients:

350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g of sugar; 5 tbsp honey; butter for greasing the mold

Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa

Decoration:
200 ml cream 38% 2 tbsp. sugar 1 tsp cocoa powder

Cooking process:

1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.

2. Beat eggs with sugar until a fluffy light mass is obtained.

Add honey, beat.

Without ceasing to beat, add flour in several steps.

3. Lubricate the multicooker bowl with oil and transfer the dough into it.

Bake in the "Baking" mode for 1 hour 30 minutes. (Be guided by your multicooker model, it is likely that you will need a little less or a little more time).

4. For cream, beat softened butter, add boiled condensed milk.

Whisk. Add condensed cocoa, beat again.

5. Cut the chilled biscuit into 4-6 cakes.

Lubricate the cakes with cream, including the top cake and sides, gently smooth the surface.

Place the cake in the refrigerator for 15-20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.

7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. How to refrigerate.

If you want to make a honey cake, then the following tips may come in handy:

When choosing honey, keep in mind that the flavor of dark honey will be more noticeable in the cake and it will give a stronger flavor.

The lower the fat content of sour cream for cream, the better the cake will soak. But in this case, less cream will remain between the cakes.

If you want a more juicy and fat cake, take sour cream with a high percentage of fat content and increase its proportions in the recipe.

If you use baking powder instead of soda, then you need to add it at the very end of the dough kneading. Just mix the baking powder together with the flour.

honey cake

Honey cake

100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)

Cream: 600 g sour cream, 1 tbsp sugar, beat

Medovik from Alexander Seleznev