Honey cake is the favorite cake of childhood. Many are familiar with its taste, tk. it was often baked by our mothers and grandmothers. Now it is found in many pastry shops and cafes. However, not many people know how to cook it on their own.
Recipe content:
- Secrets of making a delicious homemade honey cake
- Classic honey cake
- Honey cake - a classic recipe
- Honey cake - step by step cooking
- Honey cake with sour cream
- Sour cream honey recipe
- Custard honey cake
- Honey cream
- Sour cream
- Custard
- Condensed milk cream
- Semolina cream
- Honey cake in a slow cooker
- Video recipes
Round and fragrant honey cake is always a joy. A piece of it is able to cheer you up, it is always a welcome guest not only on a festive, but also on an everyday table. These are delicate and airy cakes, saturated with caramel flavor and sour cream. This is a pleasant honey aftertaste that will not leave anyone indifferent. In addition, it is quite quick and easy to cook, and a limited number of products reduces the necessary manipulation actions to an astounding minimum. This sweetness has perhaps the only drawback: it is eaten very quickly!
The main character of the dessert is healthy, tasty and medicinal honey. You need to add very little to the dough, just 2 tablespoons is enough, and the result is amazing. The product does not require any special decoration, because the main advantage here is exquisite taste.
Secrets of making a delicious homemade honey cake
- Honey cake is uncomplicated. The main secret is the correct baking of the cakes. It is better to take liquid honey for the product, so that the dough is easier to knead. Thick and sugared honey can be pre-melted in a water bath.
- It is better to choose a light variety of honey, a dark one has a more pronounced characteristic taste, which will become noticeable in the cake. It is also better to give up acacia and buckwheat honey, they can give the cake a tart taste.
- The most winning cake cream is sour cream. It gives the product a fresh and pleasant sourness, the cakes are perfectly soaked and become airy.
- In order not to be disappointed with the result, it is better to use fatty sour cream, and use powdered sugar instead of sugar. Then the cake will turn out to be more fat and juicy. Sour cream with a lower fat content will saturate the cakes better, but there will be little cream left between them.
- Sour cream for the cream must be chilled, so it will beat faster with powdered sugar.
- Jam, jam, mashed fruits and other ingredients are added to the sour cream according to the recipe.
- Instead of sour cream or together with it, condensed milk or cocoa is sometimes added.
- Roll out the cakes when the dough is still warm. This must be done quickly so that it does not cool down.
- If a baking powder is used instead of baking soda, then it should be added at the end of the dough kneading.
- The classic honey cake dough is prepared in a water bath, which makes the cake soft and fluffy.
- Start collecting the cake not with the cakes, but with the cream. That is, pour the cream on the dish and lay the cake on top, so the bottom cake will be much softer.
- For a water bath, a pot of water is placed on the fire and brought to a boil. Another pan is placed on top. The water in the lower container should not reach the bottom of the food bowl. Thus, the water bath provides gentle heating.
Classic honey cake
Homemade honey cake according to the classic recipe is always a win-win option for a successful ending of the holiday! The homemade version of the dessert lives up to expectations, the cake turns out to be tender, tasty and fragrant.
- Caloric content per 100 g - 444 kcal.
- Servings - 1 cake
- Cooking time - 30 minutes for making the dough, 30 minutes for cooling the dough, 15 minutes for making cream, 15 minutes for assembling the cake, 8 hours for soaking the cake
Ingredients:
- Flour - 500 g
- Eggs - 3 pcs.
- Butter - 50 g
- Sugar - 300 g each in dough and cream
- Soda - 1 tsp
- Sour cream - 500 g
- Honey - 150 g
Step by step cooking:
- Fill the pot with water and place it on the stove to boil.
- In another saucepan, beat the eggs and sugar with a mixer. Add honey, oil and baking soda.
- Put the mass in a saucepan with boiling water and continue cooking the cake on the steam bath. Cook the dough for 15 minutes, stirring occasionally until caramelized and doubled in volume. The mass will become lush and airy.
- After pouring 1 tbsp. flour and mix thoroughly so that there are no lumps. Keep the pot on the steam bath for another 3 minutes.
- Remove the mixture from the heat and gradually add the rest of the flour. Knead the dough. It will turn out to be soft, plastic and not very cool.
- Divide the dough into 7-8 equal parts, cover with cling film and keep in the refrigerator for half an hour.
- Then roll each piece of dough into a round cake and bake in the oven for 2-3 minutes at 170-180 ° C. Cut the finished hot cake to the desired diameter and cool completely. Break the cuttings and put them in a bowl.
- To prepare the cream, beat the sour cream with a mixer, adding 1 tsp each. Sahara.
- Collect the cake by spreading cream on the cakes.
- Cut the crumbs from the cakes into crumbs using a rolling pin or a blender and sprinkle liberally on the last cake and the sides of the product.
- Leave the honey cake to soak for 2 hours at room temperature and in the refrigerator for 6 hours.
Honey cake - a classic recipe
We offer another recipe for a classic honey cake, the taste of which is diversified by prunes. It gives the product its characteristic aftertaste and goes well with honey.
Ingredients for the dough:
- Flour - 3 tbsp.
- Sugar - 1 tbsp.
- Eggs - 2 pcs.
- Honey - 3 tablespoons
- Soda - 2 tsp
- Table vinegar 9% - 1 tablespoon
Ingredients for the cream:
- Eggs - 1 pc.
- Sugar - 1 tablespoon
- Sour cream - 1 tablespoon
- Butter - 200 g
Step by step cooking:
- In a water bath, beat the eggs with sugar with a whisk or mixer and cook for 3-5 minutes until the mass becomes fluffy and light.
- Then add honey, stirring continuously.
- Pour 1 tbsp into the food. flour and stir in without removing the mass from the bath.
- Pour in slaked soda and another 1 tbsp. flour. Stir again.
- Pour in vinegar and stir. The dough will immediately become porous.
- Add the remaining glass of flour and stir again.
- Remove the dough from the water bath and place on a floured countertop.
- Cool the cakes slightly for 2-3 minutes, knead the dough with your hands until a homogeneous sticky mass and divide it into equal 6 parts.
- Roll each portion into a thin round cake and make punctures in several places with a fork.
- Bake the cakes in a preheated oven to 180 ° C for no more than 5 minutes until an even dark caramel color.
- For the cream in a water bath, beat the eggs with sugar.
- Pour in the sour cream while continuing to beat the products with a mixer.
- Remove the mixture from the bath and cool.
- Add softened butter and beat with a mixer for 5-10 minutes until thickened.
- When the cakes are cool, collect the cake. Lubricate all cakes generously with cream.
- To decorate the top crust, use crumb crumbs, walnuts, or chocolate chips.
- Keep the product in the refrigerator for at least 3 hours.
Honey cake - step by step cooking
This recipe for making a honey cake at home involves the use of boiled condensed milk for cream. It is whipped with butter and soaks the cakes deeply.
Ingredients:
- Flour - 400 g
- Sugar - 200 g
- Butter - 100 g per dough, 300 g per cream
- Honey - 2 tablespoons
- Eggs - 2 pcs.
- Soda - 1 tsp
- Boiled condensed milk - 1 can
- Walnuts - 100 g
Step by step cooking:
- Put sugar, honey and butter in a fireproof dish. Put it in a water bath and heat for 5 minutes, stirring, until the mixture is homogeneous. The sugar must be partially dissolved.
- Add baking soda, stir and heat for 1 minute while stirring.
- Remove the bowl from the bath, beat in the eggs and whisk in quickly until smooth.
- Add flour and stir.
- Place the bowl in the refrigerator for half an hour.
- Then put the dough on the table sprinkled with flour and quickly divide the dough into 8 equal parts, which roll into balls and roll out into a thin sheet.
- Prick the crust with a fork so that it does not swell during baking and send it to bake in a heated oven at 200 ° C for 3 minutes until golden brown.
- Remove the baked crust from the baking sheet, and while it is hot, cut a round shape of the desired diameter. Place the cuttings in a container and store to decorate the cake.
- Leave the cakes to cool completely.
- For the cream, beat the butter at room temperature with a mixer until fluffy.
- In 5 steps, add boiled condensed milk, without stopping whipping. Bring the cream smooth.
- Chop walnuts and cakes from a blender or chop with a knife.
- Spread the cream over the cakes and sides of the cake.
- Refrigerate the treat for 12 hours.
Honey cake with sour cream
Of the various versions of cake cream recipes, sour cream is the most popular. With it, the product turns out to be very tasty, soft and perfectly soaked.
Ingredients:
- Flour - 4 tbsp.
- Honey - 2 tablespoons
- Eggs - 3 pcs.
- Sugar - 1 tbsp. in dough and cream
- Butter - 60 g
- Table vinegar - 1 tablespoon
- Soda - 2 tbsp
- Sour cream - 500 ml
Step by step cooking:
- Place a pot of hot water on the fire. Place a container of the correct size on it, into which put the oil. Melt it, but don't bring it to a boil.
- Add sugar, add honey and stir until sugar is completely dissolved.
- Pour in the slaked soda vinegar and continue to knead the honey-oil mass until it increases in volume by 2-3 times.
- Remove the bowl from the bath and cool slightly.
- Beat in eggs and stir.
- Pour in flour and knead to a stringy dough. Divide it into 6-8 equal parts, which roll out into a thin layer.
- Bake the cakes until brown, about 3-5 minutes, in a preheated oven to 180-200 ° C.
- Leave the baked cakes to cool.
- In the meantime, prepare the cream. To do this, combine sour cream with sugar and beat them with a mixer until fluffy and thick.
- Place the chilled cake on a dish and spread with cream. Then lay out the crust again and apply the cream. So, do with all the cakes and cream.
- Sprinkle the top of the honey cake with scraps of dough or crumbled honey cakes.
- Store the soaking product in the refrigerator overnight.
Sour cream honey recipe
Soft tender sour cream honey literally melts in your mouth. It is made with a variety of creams, but in this version I propose to cook it with sour cream, and add prunes and walnuts to the filling.
Ingredients:
- Flour - 350-500 g
- Sugar - 200 g per dough, 150 g per cream
- Butter - 100 g
- Prunes - 150 g
- Walnuts - 150 g
- Honey - 2 tablespoons
- Egg - 2 pcs.
- Soda - 1 tsp
- Sour cream - 500 g
Step by step cooking:
- Put softened butter, granulated sugar and honey in a container. Place it in a water bath, heat, stirring until the mass dissolves until the color is uniform.
- Add baking soda to the food and keep on the bath for 1 minute.
- Remove the bowl from the bath, add the eggs and stir.
- Pour the sifted flour through a sieve and mix thoroughly until smooth.
- Put the bowl with the dough in the refrigerator for 30 minutes.
- Dust your work surface with flour. Divide the dough into 9 pieces, roll each piece as thin as possible. Cut the cake in a circle and prick with a fork.
- Bake it for 5 minutes at 200 degrees.
- Remove the finished crust from the baking sheet, and thus bake all the cakes. Refrigerate them afterwards.
- Beat the sour cream with a mixer with sugar until the sugar is completely dissolved.
- Pour prunes with hot water and stand for 20 minutes. Then pat dry with a paper towel and cut into slices.
- Pierce the walnuts in a frying pan and cut into pieces.
- Place the first cake on a platter and brush evenly with 3 tbsp. sour cream.
- Spread nuts and prunes on top.
- Cover the product with a second cake layer and follow a similar procedure.
- Cover the sides of the cake with cream.
- Grind the cuts with a coffee grinder into crumbs and sprinkle on the cake.
- Put the honey cake in the refrigerator for soaking for 2 hours.
Custard honey cake
Custard is usually used for Napoleon cake. However, it also goes well with Medovik.
Ingredients for the dough:
- Honey - 2 tablespoons
- Butter - 60 g
- Eggs - 3 pcs.
- Sugar - 125 g
- Flour - 3 tablespoons
- Baking soda - 2 tsp
- Vodka - 2 tsp
Ingredients for the cream:
- Butter - 300 g
- Sugar - 125 g
- Eggs - 2 pcs.
- Milk - 500 ml
- Starch - 1 tablespoon
- Flour - 5 tablespoons
Step by step cooking:
- Pour sugar and butter into a saucepan. Place the pot in a water bath.
- In a separate bowl, beat the eggs with a fork.
- Add eggs, vodka, honey to the melted butter and stir the ingredients.
- Add baking soda and stir the contents of the pot. Wait until the mass lightens and doubles in volume.
- Then sift flour into it. Adjust its quantity, because depending on the gluten content, a different consistency of the honey mass can be obtained.
- Knead the elastic dough, roll it into a ball and divide into 8 equal parts, which also roll into small balls.
- Roll each part of the dough on a floured board into a thin layer.
- Place the dough on a dry baking sheet, pierce with a fork and place in the oven for 3-4 minutes at 200 ° C.
- Gently cut the hot crust in a circle and remove from the baking sheet. Leave to cool. When cold, it will become hard and crumble when sliced.
- Put the baked cut pieces of cake layers in a separate bowl.
- For the custard, pour flour, sugar, starch into a saucepan and mix everything. Pour in the eggs and whisk the mixture a little.
- Put the mixture in a water bath and pour in the milk.
- Stir continuously until the cream thickens.
- Remove the cream from the water bath, add the oil, stir with a whisk and cool. To speed up this process, place the pot in a bowl of ice water.
- Get started assembling the cake. Lubricate the first cake with cream, lay the second cake, which also smear with cream. Do the same for all cakes and cream.
- Cover the butt of the cake with the remaining cream.
- Cut the cakes with a blender and sprinkle the surface of the honey cake with crumbs.
- Refrigerate for soaking overnight.
Honey cream
Since honey cakes can be impregnated with a variety of creams, here are some examples of recipes.
Sour cream
Ingredients:
- Sour cream - 500 ml
- Sugar - 1 tbsp.
- Vanillin - on the tip of a knife (optional)
Step by step cooking:
- A couple of hours before cooking, strain the sour cream through cheesecloth. To prevent spoilage, place the product in the refrigerator. Serum will leave the sour cream through cheesecloth and it will become more creamy, thick and dense.
- Then add sugar to the sour cream and beat with a mixer at high speed for 15-20 minutes until the mass increases in volume, thickness and airiness.
- If you add a few drops of lemon juice, then the cream will become piquant, and the walnuts will become sophisticated.
Custard
Ingredients:
- Milk - 1 tbsp.
- Eggs - 1 pc.
- Sugar - 5 tablespoons
- Starch - 2 tsp
Step by step cooking:
- Sift the starch through a sieve, pour in the egg and stir to dissolve all the lumps.
- Pour in milk and stir.
- Place the food in a water bath and cook until thickened, stirring constantly.
- Then you can add butter and beat with a whisk.
- Leave to cool, while continuing to stir the cream, otherwise a dense film will form on the surface.
- Usually the custard is cooled to 10 ° C.
Condensed milk cream
Ingredients:
- Milk - 1 tbsp.
- Sugar - 2 tbsp. l.
- Flour - 2 tbsp. l.
- Butter - 100 g
- Boiled condensed milk - 200 g
Step by step cooking:
- Sift flour into a thick-bottomed saucepan, add sugar, pour in milk and stir.
- The resulting mixture, stirring continuously, cook over low heat until thickened.
- Then cool the mass, add butter at room temperature, condensed milk and beat with a mixer.
- Flavor the cream with vanilla if desired.
Semolina cream
Ingredients:
- Milk - 1 l
- Semolina - 4 tablespoons
- Butter - 600 g
- Sugar - 2 tbsp.
- Salt - a pinch
- Lemon juice - 1 tablespoon
Step by step cooking:
- Salt the milk and boil.
- Add semolina to the milk and cook for 15 minutes, during which gradually add 1 tbsp. Sahara. Cool the semolina completely.
- Beat butter with 1 tbsp. sugar until smooth. Add 1 tablespoon each. cooled semolina and continue whisking.
- Pour in lemon juice and finally knead the cream.
Honey cake in a slow cooker
Today, many housewives have fashionable modern kitchen helpers, with the help of which you can not only cook delicious first and second courses, but also bake pastry cakes. Having a multicooker on the farm, you can make an equally delicious "Medovik" cake in it.
Ingredients:
- Flour - 360 g
- Egg - 5 pcs.
- Granulated sugar - 250 g per dough, 5 tbsp. in cream
- Soda - 1 tsp
- Baking powder - 1.5 tsp
- Honey - 4 tablespoons in the dough, 1 tsp. in syrup
- Water - 100 ml for syrup
- Nuts - 100 g
- Sour cream 20% fat - 400 g
- Granulated sugar - 5 tablespoons
Step by step cooking:
- Beat eggs with sugar until thick and stable foam.
- Melt the honey in the microwave to let it flow freely. Add baking soda and egg foam to it.
- Sift the flour through a sieve. Add baking powder and mix well.
- Combine flour and egg mass. Knead the mixture gently. The dough should be watery.
- Turn on the Baking program in the multicooker. Grease the bottom and sides of the bowl with butter and heat for 5 minutes. Then pour in the dough and leave to bake for 1 hour. Do not lift the lid while baking.
- Do not immediately remove the finished cake from the bowl, but leave it to stand in the turned off multicooker for another 20 minutes.
- After taking out the cake, cool it and cut it into 3-4 thin cakes.
- Whisk cold sour cream with granulated sugar so that the latter is completely dissolved and the mass thickens.
- Pierce the walnuts in a pan and grind.
- Boil water and dissolve honey in it.
- Soak each cake with 4 tablespoons. honey syrup, brush with 4 tbsp. cream and sprinkle with nuts.
- Soak the collected cake in the refrigerator overnight so that it is well saturated.
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