Everyone knows and loves the delicate, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always live up to our expectations, it's true, and homemade cakes can not be compared with anything. If you have never baked honey cake Well, this recipe is for you. I have done a lot detailed photos how to cook honey cake at home.
This is a classic honey cake recipe with a slightly modified recipe for my taste. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and cream on condensed milk - an amazing creamy taste. At what, it is the taste, and not the feeling that you are eating a colored piece of butter, from which roses are usually made on store cakes. From my detailed recipe you will learn how to cook a honey cake with condensed milk.
If you still want a classic honey cake, make a cake with only sour cream.
For honey cakes:
- Eggs - 3 pcs (100 gr)
- Sugar - 300 gr (1 cup + 2 tbsp)
- Butter - 50 gr
- Flour - 550/600 gr
- Honey - 150 gr (4-5 st / l)
- Soda - 1 tsp
For sour cream:
- Sour cream 20% - 500 gr
- Sugar - 300 gr (1 cup + 2 tbsp)
For the condensed milk cream:
- Condensed milk - 360 gr (1 can)
- Butter - 200 gr
Recipe for honey cake in a water bath. Therefore, you will need two pans. A smaller saucepan - we will cook the dough in it, and a larger saucepan in which we will make a steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. How to make a steam bath, you will see in the photo below.
You will also need a pot lid to cut perfectly even cakes. The volume of the glass is 250 ml.
How to bake honey cake
Before you start preparing the dough, put water on the stove to heat for a water bath.
It is best to boil water in a kettle, and then pour as much water into the pan as needed (more on that below).
We begin preparing a fragrant dough for our honey cake.
Beat eggs with sugar until fluffy.
The more fluffy beat, the better. Sugar should be completely dissolved.
Add honey to beaten eggs butter and soda. Soda does not need to be extinguished.
We put a pan with honey mass in a water bath.
To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash over the edges during the boil.
Don't make too much fire. Water should boil moderately.
We will prepare the fragrant dough for the honey cake for about 15 minutes. The color will begin to change before your eyes.
Stir the mass with a spatula. It will start to caramelize very quickly.
Zapaaah - a song! Such a fragrant honey aroma appears in the kitchen! =)
Beautiful caramel stains appear on the surface of the honey mass.
And gradually the honey mass becomes brighter and more fragrant.
The mass at the same time increases in volume by about 2 times, becomes lush and airy.
When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.
We brew - this means we do not remove from the water bath for about 2-3 more minutes, constantly stirring with a spatula.
The mass will gurgle slightly and acquire a beautiful shade.
Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.
Beware it's hot!
When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.
You should get a soft, plastic, not too hard dough.
Divide the dough into 7-8 equal parts, cover with cling film and refrigerate for 30 minutes so that the dough for the honey cake cools down a bit.
Now we bake cakes for the honey cake.
Roll out the ball slightly larger than the diameter of the lid.
We bake cakes at a temperature of 170-180 degrees for about 2-3 minutes.
Watch carefully, the cakes bake very quickly.
We cut the hot cake with a lid directly on the sheet and transfer the cake to a flat surface until it cools completely, and break the trimmings and put them in a bowl. Swollen bubbles can be carefully cut with a knife.
Attention
Immediately out of the oven, the cakes for the honey cake are soft, and after cooling they harden. This is normal and it should be. Once the cake is soaked, it will melt in your mouth.
Now let's prepare two wonderful creams for honey cake: sour cream and condensed milk cream.
Beat sour cream with sugar, adding 1 teaspoon of sugar.
And beat the condensed milk with butter. The oil must be room temperature but not too soft.
The cakes and two creams for the honey cake are ready, it remains to assemble the cake.
Advice
It happens that on the eve of the holiday you have very little time and there is no time to mess with the cake, but homemade cakes really want. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for impregnation. Pre-prepared cake layers can be stored at room temperature (like regular cookies) under the lid, slightly opening it for air circulation so that the cakes do not become damp.
Pour any cream on the dish and lay the cake on top - so the bottom cake will be softer, soaked with cream.
Another thing is important: more cream - tastier and more tender cake =)
Grind the scraps from the cakes into crumbs with a blender or knead with a rolling pin.
Sprinkle crumbs generously over the top and sides of the cake. We leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, and preferably at night.
Honey cake with condensed milk and sour cream is a recipe of my culinary fantasy. In any case, I have not seen such an option for preparing a honey cake before. But, having prepared a honey cake a few years ago according to the classic recipe with the addition of condensed milk cream, now I cook only this way.
Honey cake - calories per 100 grams = 444 kcal
- Proteins - 6 gr
- Fats - 18 gr
- Carbohydrates - 67 gr
Have a good holiday and a pleasant tea party with such a beautiful and fragrant honey cake! =)
Best regards, Natalie Lissy
honey cake- one of the most favorite cakes, which is adored by many sweet teeth. There are many recipes for this popular delicacy, and many of our compatriots, in their treasured notebook, have a favorite honey cake recipe inherited from their mother or grandmother. In addition, each hostess has her own secrets for preparing this fragrant and beloved honey pastry.
Cakes for a classic honey cake are made from flour, sugar, butter, honey and eggs, the dough is brewed in a water bath. And the cream can be prepared butter with condensed milk, sour cream or custard. Honey cake in butter with condensed milk can be additionally soaked sugar syrup(bring an equal amount of water and sugar to a boil and cool to room temperature, you can add a little cognac, liquor or flavoring to the syrup). A very interesting, rich taste is obtained by adding finely chopped prunes and walnuts to the layer between the cakes.
Thanks to the detailed description step by step photo and a video recipe, you can easily prepare Honey cake at home
Ingredients
| Dough for Medovik | |
|---|---|
| flour | 300-500 g |
| sugar | 200 g |
| butter | 100 g |
| honey | 2 tbsp |
| eggs | 2 pcs |
| soda | 1 tsp (without slide) |
| Cream for Medovik on butter with condensed milk | |
| butter | 300 g |
| condensed milk (boiled) | 1 bank |
| walnuts | 100 g |
| almond flakes or chocolate for garnish | |
Medovik is a cake loved by many since childhood. it relatively low calorie dessert with a delicate pleasant taste. However, not everyone knows how to cook a honey cake with their own hands. There are several recipes for the cake, its taste can be varied at will. Cooking honey cake is a rather laborious process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to impregnate the cake with cream. But it's worth it, because the result is great dessert for holiday table flavored with caramel and honey.
To make the cake tender and melt in your mouth, it is necessary to take into account the nuances of its preparation. Cooking a honey cake is not difficult, you just need to choose the right products, observe the proportions and know some culinary rules:
- To bake a cake, you need to take liquid honey. If the honey has already been sugared, it must be melted in a water bath. With a liquid product, it will be easier to knead the dough.
- For a honey cake, light honey is suitable. Dark honey has a very pronounced taste. And also you should not take buckwheat honey, otherwise the cake will turn out to be too tart.
- Honey cake will turn out soft and tender if the dough is steamed. To do this, boil water in a saucepan. And inside the dishes put the second pan so that it does not touch the bottom of the water.
- It is necessary to strictly observe the amount of sugar indicated in the recipe, since honey also gives sweet taste cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
- Only warm dough is rolled into the cakes.
- To get a delicate honey cake, it is better to use sour cream. Sour cream gives pleasant taste cake and makes the cakes airy.
- For cream, you should take fat sour cream. And instead granulated sugar it is better to use powder. Before making the cream, sour cream needs to be cooled, so it is easier to mix with powdered sugar.
- You can add condensed milk or cocoa to sour cream for cream. And you can also replace sour cream with these products.
- The taste of the cake can be varied by adding prunes or walnuts to the cream.
- Before assembling the cake, you need to put a layer of cream on the dish and spread the first cake on it. Assembling a cake should always start with the cream, not the cakes.
Honey cake recipes
Cooking a honey cake consists of several stages:
Honey cake is better to cook 1 day before use, since the impregnation of the cake takes about 12 hours. It is not recommended to soak the honey cake for 2-3 days.
Classic recipe: honey cake "Tenderness"
For making cakes you will need 600 g of flour, 300 g of sugar, 50 g of butter, 150 g of honey, 1 teaspoon of soda, 3 eggs. In the cake according to the classic recipe, 2 types of cream are used: sour cream and condensed milk. To prepare cream from sour cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g butter.
Honey cake with nuts and prunes without rolling cakes
To prepare this variation of honey cake takes a little time. For baking cakes, you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream, you need 0.5 kg of sour cream (25% fat), 300 ml of cream (35% fat), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.
Honey cake "Ryzhik" with custard without a water bath
Medovik can be prepared without steaming the dough. For a cake according to this recipe, you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream, you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.
Some general advice for making Medovik cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are, respectively, smaller, then take 4 pcs.
Secondly, the taste of cakes is very dependent on honey: the darker the honey, the richer the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take honey liquid or thick (I have the last option).
Let's start cooking our Medovik (classic recipe).
In a bowl, lightly beat the eggs with a whisk.
In a small saucepan with a thick bottom, I combine 200 g of sugar, honey and half the butter. I let the honey melt over medium heat, stirring. Pour the eggs to the honey-oil mass and stir until the sugar and butter dissolve. I cook 5-7 minutes.
I add soda and leave for a minute on fire. Everything should double in volume. I take it off the fire.
Pour the mass from the pan into a large bowl and gradually pour in the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel so that it does not wind up while the oven is heating up (temperature 200 ° C).
I roll out a thin layer from each kolobok, prick with a fork and send it to the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on paper, and then transfer it to a baking sheet.
From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.
Now you can take up the preparation of the cream.
There is sour cream in the classic Medovik, but I suggest making two at once delicious cream: with condensed milk and sour cream.
When choosing sour cream for cream, you need to remember one thing - the higher the fat content of sour cream, the more juicy the cake will turn out.
For sour cream I whip the sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.
For the second cream, you need exactly condensed milk without unnecessary additives. No condensed milk or condensed milk product will not work with vegetable fats.
I beat the remaining softened butter with condensed milk into a homogeneous cream.
Among all the cakes that our grandmothers and mothers baked, one of the most beloved is "Honey cake". It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. Actually cook "Honey cake" In this article we will introduce you to different recipes and share cream options.
Treats for the Empress
Do you know that the seemingly simple "Honey cake" is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizabeth Alekseevna, who was the wife of the Emperor and Autocrat of All-Russian Alexander the First.
Many years have passed, time has changed, and with it the recipe. Cake "Honey cake" simple, made from honey cakes and cream based on sour cream, still remains the most favorite dessert.
Classics of the genre
So, if you decide to bake "Honey cake", it's easier than ever to start with a basic, classic recipe.
To prepare the dough, prepare:
- Eggs - 3 pieces.
- wheat flour premium- 3 glasses.
- Honey - 3 tablespoons with a slide.
- Soda - 1 tablespoon.
- Sugar - 1 glass.
For the cream you need:
- Sour cream with a fat content of at least 20% - 800 grams.
- Sugar - 1 glass.
magic dough
The first step is to start kneading the dough. We take a stainless steel pan and drive eggs into it. Add honey, soda, sugar and mix thoroughly. We put on a strong fire and, without stopping stirring, we wait until the mass increases in volume three times and acquires a golden color. The consistency of the mixture should be foamy.
Remove the pan from the heat and slowly, in small portions, add the sifted flour, without ceasing to interfere. When the dough becomes homogeneous, divide it into eight equal parts.
Baking Secrets
We take a detachable form of the desired size, grease the bottom and sides vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.
We put in a preheated oven and bake each cake for 7-12 minutes at a temperature of 180 degrees. To pull out the cakes and at the same time not damage them, we take the bottom out of the mold, turn it over to the surface with the parchment up and carefully remove it.
Cream Magic
While our cakes are getting a golden blush, let's take care of the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream must be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete impregnation. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic "Honey Cake" is as easy as shelling pears!
Condensed rivers, honey banks
If you are familiar basic recipe you can try your hand at a more complex version. We propose to prepare a tender, tasty, fragrant, but more complex Honey Cake. The recipe is simple, but it's only at first glance. In fact, he will have to tinker with. But as a result, you will get an airy, sweet, and at the same time by no means cloying delicacy.
For the test, we need the following ingredients:
- Wheat flour of the highest grade - 500 grams.
- Margarine - 100 grams.
- Eggs - 2 pieces.
- Honey - 2 full tablespoons.
- Soda - 1 teaspoon.
- Sugar - 150 grams.
- Salt is on the tip of a knife.
For cream, prepare:
- Butter with a fat content of at least 72% - 250 grams.
- Boiled condensed milk - 1 can.
As you can see from the list of products, this is not the easiest "Honey cake". But the effort is worth it!
Water bath to the rescue
We start cooking, as always, with a dough that is kneaded in a water bath. To build it, you need to select two pans. One should be large, and the other - a little smaller. The first is placed in the second.
Pour water into a large saucepan halfway and put on fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and put it in a large saucepan. Thanks to this impromptu water bath, margarine will quickly melt.
When this happens, add sugar, honey and salt to it. Do not stop stirring until the sugar is completely dissolved.
Break the eggs into a separate bowl and lightly beat them with a fork. Then pour them into the total mass in a thin stream and mix. Thanks to the water bath, the eggs will not curl.
After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft and pliable.
Divide the dough into 8 identical koloboks and roll each with a rolling pin. If the dough has cooled and lost its elasticity, it can be put back in a water bath, where it will heat up and become pliable again.
We bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.
sweet moments
When the cakes are baked and will cool, we will start preparing the cream. Cut the butter into cubes and soften it. Then open a jar of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.
We generously coat the cooled cakes with cream, the ugliest cake can be put on crumbs and decorate the cake on the sides and top. We remove the resulting culinary product overnight in the refrigerator, where it will soak and reach the desired state.
Of course, it cannot be said that preparing this "Honey Cake" is as easy as shelling pears - one water bath is worth something! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!
Hastily
If there is not much time, and there is no particular desire to mess with the cake, you can cook a quick “Honey Cake”, a simple recipe with a photo of which we propose to master (suddenly come in handy?).
For the test we need:
- Eggs - 4 pieces.
- Wheat flour - 3 cups.
- Sugar - 1 glass.
- Honey - 1 glass.
- Walnuts - 50 pieces.
- Baking powder - 2 teaspoons with a slide.
For the cream we will use:
- Sour cream with a fat content of 35% - 400 grams.
- Powdered sugar - half a glass.
- Vanilla - 1 pinch.
Handmade
First of all, we clean the nuts from the shell and chop them with a knife or a blender. In a separate container, beat the eggs with sugar and honey with a mixer. Then add flour, nuts, soda there and knead everything well. We form a large bun, put it in a bowl and cover with a clean towel or Leave it to rise in a warm place for 3-4 hours.
After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with parchment paper. Then we divide our dough into 6-8 equal parts, roll each one into a thin layer and bake for 6-8 minutes.
under powdered sugar
When the skins have cooled down and are ready for spreading, we begin to prepare the cream. To do this, beat sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be garnished with walnuts, crushed almonds or grated chocolate. Try to cook this "Honey cake": the recipe is simple, quick to perform, and the dessert turns out to be very tasty.
Assistant multicooker
If there is a multicooker in the house, baking "Honey cake" in it is as easy as shelling pears! This miracle helper will save your time and nerves. In addition, thanks to her, this dessert will be mastered even by those who have never baked anything. So, we invite you to try this simple honey cake. A simple recipe in a slow cooker will pleasantly surprise you with convenience and absolute accessibility.
To make the dough, prepare:
- Wheat flour - 3 cups.
- Eggs - 5 pieces.
- Soda - a little more than half a teaspoon.
- Sugar - 1.5 cups.
- Honey - 5 tablespoons.
For the cream, we need half a liter of sour cream and 3 tablespoons of sugar.
Rather soon
First of all, beat the eggs with sugar until a steep foam forms. Then add honey and beat lightly again.
Gently pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a pre-greased vegetable or olive oil multicooker bowl. We set the “Baking” mode and wait until the miracle helper brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).
To prepare the cream, beat sour cream and sugar. Then we form a cake, smearing each cake with cream. We put on impregnation in the refrigerator. That's all!
Cream Paradise
And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Cake "Honey cake" - simple and delicious dessert, but few people are surprised by them. How can you diversify it? Of course, creams! Try soaking your "Honey cake" with custard, you will definitely like it!
Chocolate fairy tale
To prepare chocolate cream, have to take:
- Eggs - 3 pieces.
- Sugar - 150 grams.
- Flour - 3 tablespoons.
- Milk - 400 grams.
- Starch - 1 tablespoon with a slide.
- Vanilla is on the tip of a knife.
- Butter - 150 grams.
We mix everything in a saucepan, except for the oil, and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. We leave to cool. Then beat the butter and in small portions introduce the custard mass into it. Beat non-stop until smooth. Ready cream should resemble 25% sour cream in thickness.
