How to bake a honey cake at home. Cake "Honey cake" step by step recipe with photos. Let's start assembling "Ryzhik"

You know, usually in recipes for “Medovik” they begin to tell the classic story of its origin. And I want to tell you another story. If you're not interested, you can no doubt skip straight to the recipes with step-by-step photos below. But I found the story funny.

Unfortunately, I don’t remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. As soon as all her friends found out about this and, knowing her passion for cooking, they immediately asked “can I cook something Russian.” And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to settle on this cake, which I once tried in a pastry shop. In order not to bore you with a long story... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely on the RuNet, passing the pages through a translator program. And I was shocked that there were hundreds of them and they were all different and not alike! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose one, which, according to the description, was most similar to the taste sensations received from eating a cake in a pastry shop. Started cooking. And then – shock! The cakes are as hard as a sole, the cream (sour cream) all flows down the sides. I was upset and wanted to throw it away, but at the last moment I resisted and put it in the refrigerator “until tomorrow,” just in case. And how surprised she was when in the morning she received exactly what she wanted, a soft, soaked, tender, delicious, melting “Honey Cake”.

Classic honey cake recipe

Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is variations on a theme. But the cream may be different. We will first look at how to prepare the dough and bake the cakes. And then we’ll move on to cream recipes.

Ingredients:

• flour - 3 cups;
• softened butter – 2.5 tbsp;
• sugar – 1/2 cup;
• honey – 3 tbsp;
• soda – 1.5 tsp;
• eggs – 3 pcs.

Preparation:

1. We will place the dough in a water bath, so from the very beginning we take a pan suitable for this. Add butter.
2. Add sugar.
   
3. Add soda.
   
4. Breaking the eggs.
   
5. We put honey. It can be either liquid or candied. It’s easier to work with liquid, so you can melt the thick one in the microwave or over hot water, or you can put it as is, it doesn’t affect the taste in any way.
   
6. Mix well. In a large saucepan, bring water to a boil, put our ingredients on it. Reduce the heat and continue stirring while heating.
   
7. After some time, usually it takes 15-20 minutes, the mixture will turn white and become more fluffy.
   
8. Remove from the bath and sift the flour into it.
   
9. The dough will be somewhat runny. You can do it as follows: correctly, if you have time, put it in the refrigerator overnight. It will thicken there. If you don't have time or don't want to, add more flour until you feel it can be kneaded with your hands.
   
10. Transfer to a cutting board dusted with flour and knead a little with your hands.
    
11. We divide it into several identical parts according to the number of layers. Usually 8-10.
    
12. Roll out with a rolling pin, cover with a plate and cut with a knife. Don't throw away the scraps! We will still need them.
    
13. Place the pieces on a baking sheet lined with baking paper or a silicone mat.
    
14. Bake in an oven heated to 200°C until done. The finished cakes turn brown and become hard.
    
15. We also bake the scraps. Lay everything out to cool.

The preparations can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another version of the dough for honey cake.

A simple recipe for Honey cake

Ingredients:

• eggs – 3 pcs;
• sugar – 1 glass;
• honey – 2.5 tbsp;
• flour – 2 cups;
• soda – 1 tsp. without slide;
• vinegar – 30ml.

How to bake:

It's time to move on to creams that you can prepare for the cake at home. The most popular are sour cream and custard. Let's see their recipes and photos.

Sour cream for “Medovik”

In the Soviet Union, many people prepared sour cream. Perhaps because it was one of the most inexpensive and accessible options.

Ingredients:

• sour cream with maximum fat content – ​​0.5 l;
• granulated sugar – 1 cup.

How to whip cream:

1. And we will just beat it. By the way, I remember as a child we had such a hand mixer in the form of a jar with a screw-on lid, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip the sour cream.
2. Of course, in today's world we will use an electric mixer. The sour cream should be cold, and the finer the sugar, the better. Whisk until it dissolves completely.
3. Coat the cake and put it in the refrigerator for 12 hours.

Cream with sour cream and semolina

Very gentle, not too runny, but soaks the cake well.

Ingredients:

• sour cream – 3-4 tsp;
• semolina – 1/2 cup;
• milk – 0.5 l;
• sugar – 3 tbsp;
• butter – 70g.

How to cook:

Custard for “Medovik”

Also a very popular and tasty option. To give the cake a caramel color, add chocolate.

Ingredients:

• sugar – 2/3 cup;
• butter at room temperature – 200g;
• eggs – 3 pcs;
• chocolate – 100g;
• starch - 3 tsp.

How to brew:

How to decorate “Honey cake”

Usually the same scraps from the cakes are crumbled after cooling. Sprinkle the top and sides of the cake with crumbs.

You can grate chocolate and decorate with finely chopped nuts: walnuts, hazelnuts.

Sometimes pieces of prunes and nuts are placed on a layer of cream between the cakes. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you.

Choose your favorite Medovika dough recipe and cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!

One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.

Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For the cream, I advise you to use only high-quality butter (with a fat content of at least 72%), and choose richer sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour cream and butter cream:

Chocolate and honey decoration:

Cooking the dish step by step with photos:

To prepare a fragrant honey cake, we will need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.

First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.

In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!

Mix everything vigorously and immediately remove the dishes from the heat. The custard base will immediately begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.

Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.

The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.

As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).

We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and put the balls (they have already become flat cakes - the dough is so tender) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.

Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and dust it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next you need to give the dough layer a perfectly round shape - this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.

Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.

Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.

In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.

The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.

All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.

The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment, which we place on a dish, as shown in the photo. What is it for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.

Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.

Then we put the cake back on, apply the cream... and thus assemble the entire Honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.

Let's also make an original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.

Baking confectionery has long been popular among many housewives.

And although there is now a large selection of cakes in grocery stores and stores, homemade cakes, without a doubt, remain tastier.

In addition, preparing confectionery products from dough is also a creative process, where each housewife makes the most of not only her skills and products, but also her imagination, artistic taste, and the ability to think up something original, even if the choice of products in the kitchen is small.

Today we invite you to expand your horizons among recipes for making honey cake at home.

The “Honey Cake” cake is a great solution for meeting long-awaited guests, simply surprising old friends, or coming up with a treat for the holiday table.

Homemade honey cake recipe - basic cooking principles

The main ingredients for making honey cake at home are honey, flour, sugar and eggs. To make the dough rise, add baking soda, slaked with acetic acid or lemon juice.

First, the eggs are mixed with honey, and according to some recipes with sugar and butter. This mixture is heated in a gas or water bath. Only then add flour and knead the dough. It should turn out thick. It is divided into several parts and the cakes are rolled out.

You can prepare different creams for honey cake - custard, cream, sour cream. It all depends on the type of recipe and your taste. Try, experiment, surprise!

Homemade honey cake recipe with custard

Ingredients:

For the test:

Table eggs – 2;

Thirty grams of honey;

A glass of sugar (sand);

One and a half l. sunflower oil;

Soda (quenched with lemon juice);

Flour (four cups).

For cream:

Half a liter of milk;

A stick of butter;

Two tables. l. flour (wheat);

Granulated sugar - one glass.

Cooking method:

First, let's prepare the dough. Break two eggs into a deep bowl and mix them lightly with a fork. Then add a glass of sugar and add a spoonful of honey.

Pour baking soda into a teaspoon and quench it with lemon juice. Add to the egg-sugar mixture. Then sunflower oil is poured there. Mix everything, pour into a heat-resistant container and heat on low gas. It is necessary to stir all the time so as not to overcook the whites and yolks.

When the mixture becomes homogeneous and warms up, remove it from the heat and gradually add one glass of flour at a time. Knead the dough and roll it into a large rope. Then it is divided into eight equal shares and cakes up to five millimeters thick are formed. It is important to roll out the dough while it is warm.

After this, the cakes are baked one by one. The cooking time for each cake is no more than five minutes. While they are still hot, you can trim them. The remaining dough is suitable for sprinkling the cake.

After the cakes have cooled, they are spread with custard. The dough scraps are crushed and sprinkled over the top of the cake. Cover the top with cellophane or a large plastic lid and leave to soak in the refrigerator.

Preparation of cream:

Pour one glass of milk into the pan, add two tablespoons of flour and beat with a blender until smooth.

Then put on low heat and bring to a boil. Slowly add sugar and stir all the time, otherwise it may burn. After the sugar has dissolved, more milk and flour are added. The cream gradually brews and thickens.

After this, add a stick of butter and mix well. When the cream becomes thick, remove from heat and put in the refrigerator until cool.

Homemade honey cake recipe from Winnie the Pooh

Ingredients:

Butter – 50 grams;

A glass of granulated sugar;

2.5 tables. l. honey;

Chicken eggs – 2;

Baking soda - two teaspoons. l.;

Flour - three glasses.

For cream:

Half a glass of milk;

Half a glass of sour cream;

One and a half tea. l. gelatin;

Egg yolks – 2;

Sugar – four tables. l.;

Honey - one table. l.;

Berries - for decoration;

Chocolate.

Cooking method:

Melt butter, sugar, honey, eggs and slaked baking soda in an enamel saucepan. Stirring, bring to a boil, but do not boil. A thick foam should form. The volume will increase three times. The prepared mass is poured into another bowl and flour is added. Knead the dough and divide it into several parts. Then roll out and bake each layer of dough separately. You will get several cakes.

To prepare the cream, gelatin is soaked in a small amount of warm boiled water. The yolks are ground with sugar, poured into a saucepan with milk and heated. Add diluted gelatin and mix well. This mixture is cooled and left to thicken. Honey and sour cream are poured into the thick mass. The cream is spread on the cakes. Decorate with berries and chocolate chips.

Homemade honey cake recipe “Beehive”

Ingredients:

Four table. l. honey;

Chicken eggs C1 – 3;

Flour - four glasses;

Granulated sugar - two glasses;

One tea l. baking soda;

Sour cream – eight hundred grams.

Cooking method:

Break the eggs into a deep bowl, add soda and beat.

Mix granulated sugar and honey in an enamel pan. They put it on low gas. Stirring, wait until the sugar dissolves and bring to a boil.

When the mixture begins to boil, add beaten eggs and soda and continue heating. After foam has formed, remove from the stove.

Then wheat flour is gradually added to the mixture. Knead a thick dough. Divide it into ten equal pieces and roll it into round layers.

You need to roll out quickly while the dough is still warm and elastic. Otherwise, it will harden and will not roll out as needed.

The cakes are baked separately in the oven, each for no more than five minutes. Leave to cool.

Meanwhile, prepare the cream. Pour sugar into a bowl, add sour cream and beat with a blender/mixer until a fluffy foam forms.

Each cake is coated with cream and stacked on top of each other. We also coat the sides with cream with the addition of crumbs left over from the trimmings of the cakes.

You can also sprinkle fine crumbs on the top layer of the cake. Grated chocolate or pieces of fruit will also work. The cake is cooled in the refrigerator for at least five hours and served for tea.

Homemade honey cake recipe “Quick”

Ingredients:

Chicken eggs – 6;

Sugar - one glass;

Honey - one table. l.;

Half a tea. l. baking soda;

Flour – 2.5 cups;

Butter – one hundred grams.

For cream:

Sour cream – half a kilogram;

Granulated sugar - glass;

Grated chocolate or fruit to decorate the cake.

Cooking method:

Break the eggs into a bowl and beat with granulated sugar. Add honey, baking soda slaked with vinegar, softened butter, and flour. Knead the dough. It should turn out like thick sour cream.

Place oiled parchment paper in a baking dish and spread the dough. Bake for thirty minutes at the optimal temperature (180 degrees).

For the cream, beat sour cream with sugar. The cooled cake is covered with cream and decorated with grated chocolate or fruit. Bon appetit!

Homemade honey cake recipe with nuts

Ingredients:

Chicken eggs C2 – 3;

Granulated sugar - glass;

Three table. l. honey;

Half a stick of butter;

Baking soda - two teaspoons. l;

Sugar and sour cream - for cream;

Flour (high grade, wheat).

Cooking method:

Break the eggs into a ladle, beat with sugar, add honey. Add softened butter and slaked baking soda.

Heat the mixture in a water bath for ten minutes. It is important to stir all the time. Then the mass is allowed to cool slightly, add flour and knead into a thick dough. It is divided into ten to twelve equal balls and the cakes are rolled out. One at a time, bake in the oven for four to five minutes each.

Meanwhile, they are preparing the cream. Chilled sour cream is mixed with sugar and whipped with a mixer/blender. There is no need to overdo it so as not to get oil instead of cream.

The cooled cakes are coated with cream and stacked on top of each other. Crushed walnuts or peanuts are sprinkled between each layer. The side of the cake is also coated with cream, which can be mixed with nut crumbs. Cool in the refrigerator and serve the soaked cake to guests for tea.

Homemade honey cake recipe with condensed milk

Ingredients:

Dough:

A pack of margarine;

Honey - two tables. l.;

Table eggs (C1) – 2;

Flour (wheat) – three glasses;

Baking soda - two teaspoons. l.

Cream:

Butter (one pack).

Glaze:

Granulated sugar (one hundred grams);

Half a glass of boiled water;

Three table. l. cocoa;

Butter (0.25 packs).

Cooking method:

Melted margarine is mixed with honey and heated over steam. Then add sugar and soda. Heat until a homogeneous foam is obtained.

Remove from the water bath, add beaten eggs and add flour. Knead the dough thoroughly and immediately divide it into four to five parts.

Roll out the cakes with a rolling pin and bake one at a time. While the cakes are cooling, prepare the cream. The butter is heated over steam and mixed with condensed milk. The cream is ready!

To get the glaze, pour granulated sugar into water, add cocoa and put it on gas. Warm up for ten to fifteen minutes. To finish cooking the glaze, add more oil.

The cooled cakes are well coated with condensed cream, and cocoa glaze is poured over the top of the cake. Cool the cake in the refrigerator and let it soak.

Homemade honey cake recipe “Bee”

Ingredients:

Dough:

Half a kilogram of flour;

C2 chicken eggs – 2;

Granulated sugar - two hundred grams;

Three table. l. honey;

Two teas. l. baking soda.

Cream:

Half a kilogram of sour cream;

Cream - a glass;

Condensed milk (one can);

Two tables. l. honey;

One pack of gelatin.

Cooking method:

Break the eggs into a bowl, add granulated sugar, butter, honey, and slaked soda. The mixture is heated over steam until it doubles in volume.

Remove from steam, add flour and gradually knead into a thick dough. Let it sit for twenty to thirty minutes. Then the dough is divided into balls and flat cakes are rolled out with a rolling pin.

Each cake is baked for no more than five minutes.

Meanwhile, prepare the cream. To do this, mix condensed milk with sour cream, pour in cream, add honey and beat with a mixer. Coat the cooled cakes.

You can also prepare glaze or, in other words, “honeycomb”.

Gelatin is diluted with cold cream and allowed to stand. Then heat until a homogeneous mass is obtained. After cooling, mix with cream. Coat the sides and top of the cake with this mixture. Cellophane with bubbles is applied to the top cake to create a “honeycomb”. The original “Bee” cake is ready! The top can also be decorated with small bees. They can be made from walnuts.

Homemade honey cake recipe - tricks and useful tips

When kneading the dough, pour milk or water into the flour little by little, in a thin stream and stir with a wooden spatula - the dough will be lump-free.

If the finished cake sticks to the baking sheet, hold it over steam.

If the cake does not come out of the pan, wrap it in a wet towel for a few minutes or place it in a pan filled with cold water.

The cake will not burn if you sprinkle coarse salt on the pan under the dough. When you bake the crust on a baking sheet, place another baking sheet underneath.

If the cake starts to burn in one corner in the oven, place a bowl of water under the baking sheet in that corner.

It is better to add too little soda and vanilla to the dough than to add too much, otherwise the cake will turn out tasteless.

It appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but Russian honey cake has become a classic of confectionery art. Nowadays there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple recipe for honey cake dough

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

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

First, melt honey, sugar and butter in a water bath, then add beaten eggs, baking powder and a little flour, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast; there are also Lenten recipes without eggs and butter.

Honey cake cream recipe

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

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

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream will pleasantly set off the sweetness of the condensed milk and the honey cake will not be so cloying.

How to make honey cake cakes correctly

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe yields about 7–10 cake layers, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife; moreover, they turn out smoother and more beautiful precisely when they are cut off in finished form. After this, the cakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and sides. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well soaked and soft.

A few secrets from the pastry chef

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

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be kept low. If you are using baking powder instead of baking soda, add it at the end of mixing. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start assembling the honey cake, first put a little cream on the dish, and then place the first cake layer to make the cake juicier and softer.

Classic honey cake prepared at home: step-by-step recipe with photos

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

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

Cooking method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine eggs with sugar and beat well until fluffy.

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

3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Add 1 tbsp. l. flour and stir, breaking up any lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Place the cake on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

9. Trim the edges of the cakes and cool them, and crumble the trimmings.

10. Make cream from sour cream and sugar by beating the mixture with a mixer.

11. Assemble the cake, coating the cake layers with cream.

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

13. Leave the cake at room temperature for 1.5-2 hours to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut topping, and some chopped fruit can be added to the cream. Prepare more because the cake is eaten very quickly. Enjoy your meal!

Delicious honey cake with cognac

This can be prepared for any occasion, and if children are tasting the cake, cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should look like thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), fluffy and airy. Cut it into 5 cakes and coat with cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert!

On our website you will find many honey cake recipes with photos and detailed instructions for preparing this cake. Thanks to the chef of Alexander I for inventing this delicious dessert, which makes life seem even more beautiful...

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

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

Add 1 full tsp. soda

Mix quickly. The mass will increase slightly in volume and become lighter in color.

Remove from heat and add 350 g of sifted flour.

Mix well.

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

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

Roll out and bake!

Before we start rolling, turn on the oven. You need to bake the cakes for the honey cake at 180 degrees. Take a piece of dough, knead it, and place it on a sheet of parchment dusted with flour.

Roll it out.

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

And so - all future cakes. Prick them with a fork in several places. You can stack them right on top of each other on the parchment, they won’t stick together and will calmly wait their turn.

We bake one or several cakes at a time, depending on how long your oven allows. Mine only bakes optimally on the medium level, so as a rule, I bake one cake at a time. I always place a container of water down under the baking sheet with the cake, otherwise the bottom will burn. The cakes are baked very quickly, up to 5 minutes. Follow!

We take out the cake and immediately cut it around the plate (square or rectangular shape if you want a matching honey cake). We save the trimmings.

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

So we baked all the cakes!

We remove them from the parchment. Usually I put it on it after I cut it into shape, to be sure that the baked cakes will not stick to each other :) Here they are, our golden honey beauties!

Let's collect the cake!

For this cake we need sour cream. You need to do it in advance, but I explained and showed you in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you don’t often make cakes and only took up a honey cake because it doesn’t require a special mold), but it’s safer to use it. I wholeheartedly recommend: nothing will leak anywhere, and the cake is guaranteed to turn out smooth and beautiful! So, we take a ring (a special confectionery ring, a transformer, or from a springform baking dish), line the walls with film (I have acetate film, but you can use any film, the main thing is that it’s dense; the other one will be difficult to evenly distribute over the wall).

Place the cake. Apply cream on it. Then another cake. Etc.