The honey cake recipe is easy and delicious. Cake "Honey cake": the best recipes and cooking tips

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 honey cake you can easily cook at home, but 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 for his wife delicious dessert. The name of the cook has not been preserved in history, but the Russian honey cake has become a classic confectionery art. Now there are many recipes for delicious honey cakes, but initially famous cake represented honey cakes co sour cream. How is honey cake prepared now? We will tell and show you how to make a simple and delicious cake. honey recipe at home!

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

It even resembles human blood plasma in composition. This product beekeeping is so useful that to negative qualities can only be attributed to an allergy to honey and its high calorie content. 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 medic 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 far from complete list useful properties medicine, but you only need to eat natural honey, it is very good if there is an opportunity to buy it directly at the apiary. What is sold in stores can do more harm than help, as honey in beautiful jars is exposed 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:

Butter, honey, salt and 200 g of sugar mix, put on 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:

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.
Stirring constantly, gradually add flour. Knead the dough, which should be liquid. Remove the bowl from the water bath, let the dough cool.
Divide chilled dough by 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.
Cream: beat softened at room temperature butter With powdered sugar then add sour cream. At the same time, do not stop beating.
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, the German honey cake is prepared using yeast, there is also meatless recipes without eggs and oil.

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. Cook 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 chocolate honey cake, the recipe for this can be found in 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:

Connect strong tea, honey, sugar, vegetable oil, quenched soda, raisins, add flour, knead the dough to a consistency 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. Finished cakes smear with jam and connect (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 shelled peanuts
150 g sour cream
50 g butter
50 g canned cherries
10 g margarine
5 g baking soda

Cooking method:

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 thoroughly. Put soda, yolks, 20 g of honey, 20 g of butter, beat.
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.
Beat sour cream with the remaining sugar and butter using a mixer.
Fry peanuts in a pan without oil, chop, mix with the remaining honey.
Biscuit cakes lubricate for the most part sour cream, combine. Grease the top of the cake with the remaining cream, cover with a honey-nut mixture.
Leave the cake for 20-30 minutes cool place, garnish 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 everything is prepared 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 floured work surface, knead with your hands elastic dough 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. 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 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 to them honey mixture. 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. Ready biscuit remove from the multicooker using a steamer. Cut the cooled biscuit into 3 cakes. Soak prunes in warm water for 20 min. For cream, beat sour cream with sugar. Lubricate each cake with cream, put prunes on it. finished cake refrigerate 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.

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.
Grind everything, put on slow fire without stopping stirring. The volume should increase by one hundred percent. Now it's time to remove from heat, add the remaining flour.
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.
While the cake is baking, the remaining dough must be protected from drying out by covering it with a wet towel.
The cream is prepared simply: melt the entire amount of butter, add condensed milk, mix everything. Now let it cool down.
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 (level them from the very beginning of our pyramid) or leave the whole cake, then chop it with your hands into small pieces. 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 owner can compare different recipes, choose for yourself - 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 cooking masterpiece will surely gather your loved ones for a cup of tea. Bon appetit you and your guests!

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

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

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

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

My honey cake cream is one of the most simple ingredients, this is a cross between custard and sour cream (don't let that scare you!). It turns out very tender, unsweetened, the consistency is smooth, moderately thick, ideal for soaking the cake; taste - caramel-honey! According to me, this best cream of the possible.

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

The most delicious honey cake: a simple recipe

Ingredients for cakes (d=24 cm):

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

Cream Ingredients:

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

Cooking:

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

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

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

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

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

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

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

Cream. Whisk eggs together with cornstarch.

Heat the milk without boiling. Gently pour it (partially!) into egg mixture without stopping beating.

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

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

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

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

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

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

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

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

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

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

It can be safely said that in Soviet time Medovik cake surpassed all homemade recipes in popularity holiday baking. 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 help you complete your 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 butter, honey for the eggs, put the saucepan on medium fire.

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 required amount cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide by 10 because thin cakes bake faster, better soaked with 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 in thin flatbread. Then, using a ring with a diameter of 20 cm, cut out the blank for the cake. For lack of special device, workpieces 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. Remove to 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 classic design honey cake. 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.

On 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:

Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
Over moderate heat, stirring constantly, wait for the sugar to dissolve.
Turn off the fire, fall asleep baking soda. Stir vigorously until volume doubles.
Mix in in small portions flour. 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.
Divide the dough into 8-10 equal parts. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
Brew cream. Pour into a saucepan flour product, beat in eggs, add the rest of the ingredients indicated in the recipe list, except for milk and butter. Stir.
Slowly adding milk, stir the cream into a homogeneous mixture.
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.
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.
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.
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).
Spread honey cakes with cream. Work on the sides.
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

Peculiarity this recipe 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:

Pour into a saucepan hot water, 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.
Put honey, butter, sugar in a bowl, stir.
Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
Next, start adding flour. Knead quickly into a soft, pliable dough.
Refrigerate, covered with a towel or cling film, for 30-60 minutes.
After the required time, remove the chilled dough, divide into equal pieces.
Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
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.
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.
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 cream for smearing cakes homemade honey cake. This butter cream Plombir, 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 cooking itself delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!

There are many honey cake recipes, but the most popular are still classic version- with sour cream. All technologies for making cakes are in most cases similar both in terms of the methodology and the set of ingredients, but each recipe has its own nuances.

Today we will take a closer look at how to cook classic honey cake with sour cream. We will decorate the top of our baking in the form honeycombs, and from almonds we will make cute "bees". Such a simple decoration will surely interest the kids and amuse adults!

Ingredients:

honey - 2 tbsp. spoons;
eggs - 2 pcs.;
baking soda - 1.5 teaspoons;
sugar - 200 g;
butter - 35 g;
flour - 300 g (+ about 100-150 g for kneading).

For cream:

sour cream 20% - 400 g;
cream from 33% - 150 g;
sugar - 150 g;
vanilla sugar - 10 g.

For decor (optional):

almonds - 5-6 pieces;
almond petals - 10-12 pieces;
gelatin - 5 g;
cocoa powder - 1-2 teaspoons;
chocolate syrup or melted chocolate.

Cake honey cake classic recipe with photo step by step at home

We will prepare the dough for the honey cake according to classic recipe- in a water bath. Pour a little water into a small saucepan, place a heat-resistant bowl of a suitable size on top so that its bottom is in contact with the liquid level. Bring the water to a boil over low heat, and then melt the stick of butter.
Then we immediately add the entire norm of sugar, honey and soda, we drive in two large raw eggs. Constantly stirring, keep the mixture in a "water bath" for 5 minutes.
Then gradually add 300 g of flour, without ceasing to intensively knead the mass. We achieve uniform consistency without lumps. After 3 minutes, remove the flour mass from the stove.
Once cooled completely, transfer the contents of the bowl to a floured work surface. Knead by hand plastic dough for honey cakes. Sprinkle flour until the mass stops sticking to the palms.
We divide the finished dough into 4-5 equal parts. We place one of them on parchment and roll it into a thin cake. During baking, the cake will grow noticeably, so the thickness of the workpiece should not exceed 3 mm. We take a regular plate or any other round template and draw a contour with a knife blade. We separate the dough scraps from the cake and lay them side by side - we will also bake them and later use them for decoration.
We shift the parchment with the first cake onto a baking sheet and send it to the oven preheated to 180 degrees. Bake for 7-10 minutes (until noticeable browning). Meanwhile, on another sheet of parchment, roll out the next blank, etc.
We turn the baked dough scraps into a minimal crumb using a blender or a regular pusher.
While the cakes are cooling, prepare the cream. Beat the chilled cream with sugar (regular and vanilla) until stiff. We begin to work with a mixer at the lowest speed, increasing the pace of revolutions gradually.
We spread sour cream to the thickened cream and beat the mass again until the components are combined. If desired, sour cream can be made without the use of cream, but they give the finished honey cake an additional delicate taste.
Put the first cake on a large plate. We put a creamy-sour cream layer on the base of the cake. We do not regret the cream - we spread it thickly enough so that the honey cakes are thoroughly soaked!
Next, lay out the second cake, coat it again. Thus, we form the whole cake.
How to decorate a honey cake with sour cream
We offer to arrange a honey cake in the form of honeycombs with bees. To do this, add the sifted cocoa powder to the remaining portion of the cream. Beat with a mixer until evenly colored in a light chocolate shade.
Soak gelatin in 4 tbsp. spoons of cold boiled water and leave to swell.
swollen gelatin mass unpack by placing the container "in a water bath" or in a microwave oven. We don't boil! As soon as the gelatin dissolves, cool slightly and, stirring, introduce a thin stream into the cream. Immediately coat the top and sides of the cake.
We take a film with bubbles (which is usually wrapped around appliances and fragile objects) and press it to the surface of the cake, pressing the bubbles into the cream. Sprinkle the sides of the baking with crumbs from scraps.
We remove the honey cake with sour cream on the shelf of the refrigerator. Leave in this form overnight for impregnation. In the morning, carefully remove the film.
"Bees" are made from almonds. To do this, clean the nuts - pour them with boiling water and leave for 5-10 minutes. After the specified time, remove the already softened skin. Dip the tip of the toothpick into the chocolate syrup or melted chocolate. We draw stripes and “eyes” on the nuts. In random order, we plant "bees" on the surface of the cake. To imitate the wings on the sides of the nuts, we apply almond petals.
After registration, the classic honey cake with sour cream is cut into portions and served with tea / coffee.