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 amazingly 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 the butter, honey to the eggs, put the saucepan on medium heat.
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.
Ready dough roll into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide into 10 parts, because thin cakes are baked faster, better soaked in 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 into a thin cake. Then, using a ring with a diameter of 20 cm, cut out the blank for the cake. In the absence of a special tool, blanks 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. Place in 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. Take the oil out of the refrigerator in advance, it should be 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 structure 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 a classic honey cake decoration. 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.
In the piggy bank of cake recipes:
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.
For 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, add baking soda. Stir vigorously until volume doubles.
- Stir in flour in small amounts. 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 pieces. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
- Brew cream. Pour the flour product into the pan, beat in the 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
The peculiarity of this recipe is 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 hot water into the pan, 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.
- Later required time, take out 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 a cream for smearing homemade honey cakes. 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 for making the most delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!
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 soaked in sour cream and smell like honey (at least this should be Medovik according to GOST). I still do not dare to attribute mine to GOST - firstly, I have moved a little away from classic recipe, in order to make the cake less sweet, and she completely “composed” the cream, combining several recipes known to me. 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, 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 follow 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 (in parts!) into the egg mixture, whisking constantly.
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 at the final stage the cream will be smooth and uniform. Cool slightly.
Add boiled condensed milk (in parts) to the warm mixture, beating with a mixer.
Butter (it should be at 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.
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 classic honey cake prepared 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 on butter with condensed milk can be additionally impregnated 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 if finely chopped prunes are added to the layer between the cakes and walnuts.
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 can |
| walnuts | 100 g |
| almond flakes or chocolate for garnish | |
Already one naming of the cake honey cake evokes pleasant memories of a pleasantly spent evening over a cup of tea or a fun birthday in childhood.
If you now frowned and said “Nothing like that! I don't like Honey Cake!" then you might just be unlucky and try the wrong Honey Cake!
To know the taste of a real Medovik, you need to forget the way to the long-term storage cake department. These cakes, oiled with margarine, have nothing in common with real Medovik.
real cake honey cake- a delicious, delicate, fragrant and not at all sugary dessert, which even those who do not like honey will enjoy with pleasure.
About honey in Medovik, by the way, there is interesting story about Empress Elizabeth Alekseevna. The wife of Alexander I did not like honey very much, and all the cooks knew about this fad of hers and tried to prepare treats without using this product.
But one day a new confectioner worked in the kitchen, who did not know this fact. Since he had just started work and wanted to impress the imperial family with his talents, he decided to make a special cake.
The recipe was new, almost never used, so the confectioner hoped to surprise and please the emperor and his wife. And he succeeded! The cake turned out beyond praise: honey cakes along with custard literally melted in your mouth. The Empress appreciated the dish and asked about its composition. The confectioner had already been told about Elizaveta Alekseevna's dislike for honey, and he, terribly embarrassed, said that the basis of the cake was honey. But the empress did not get angry, but, on the contrary, laughed. And she ordered to give a generous reward to the inventive confectioner. Since then, honey cake has become a favorite dessert of the Empress and has always been present at festive feasts.
Vladimir Dal defines a cake as a puff round sweet cake. Such a mean wording causes some protest, because the cake is, first of all, a holiday. A true hymn to the art of the pastry chef New Year, birthday, and just like that, in honor of a good mood and a great day.
Honey cake is considered the most popular cake in Russia, it is especially often prepared for children's parties. And now Medovik cake is on the menu of many expensive restaurants and it can always be found on store shelves in the "Cakes" section. Cake Medovik is called differently. Sometimes you can find the names "Bee", "Honey", "Miracle" or simply "Honey cake with sour cream".
But of course the tastiest honey cake the one you made with my own hands. Each housewife has her own unique and proven recipe for Medovik, but perhaps they will be inspired by our cooking options for this dessert.
Honey- a dream that easily comes true with the help of simple manipulations and a few simple ingredients. The main character here is honey - a healthy, tasty and healing product. It needs to be added to the dough quite a bit - just a couple of tablespoons, and the result is amazing.
Praises to honey can be sung for a very long time. It is used in the preservation of vegetables, stewed and baked with it, poultry, prepared fish sauces. And baking with a unique bee product has an amazing aroma, beautiful color and a characteristic caramel flavor. There are a lot of recipes for cookies, gingerbread and pies with the addition of honey, but nothing compares to the real one. honey cake that just melts in your mouth. Honey dough is somewhere between shortbread and biscuit types, since it is the addition of honey that distinguishes the dough from both. Special decoration is not required, the main advantage - refined taste and ease of preparation.
What flaws at the honeycomb? Perhaps there is one. This is the speed at which this honey cake will disappear from the table! Be sure that your loved ones will eat the prepared honey cake and you will not have to worry about its shelf life!
Food preparation
Honey cake is simple, the whole secret lies in the correct baking of cakes, and there are not so many ingredients for it. The main ingredient is, of course, honey. It is better to take it in liquid form, so that the dough is easier to form. Thick candied honey can be melted first in a water bath.
One of the most advantageous types of cream for our cake can be sour cream. From it, the product acquires a pleasant, fresh sourness, the cakes are well saturated and become simply airy. So that as a result we are not disappointed, it is better to take fat sour cream, and replace sugar with powdered sugar. Sour cream must be cooled in the refrigerator, and quickly beat with fine sugar or powdered sugar. After that, you can add jam, mashed fruit or other ingredients according to recipes. The principle of preparation is always the same, the difference in recipes can be determined by adding just one ingredient to the cream, for example, prunes, coconut flakes or jam.
To prepare desserts you will need:
Blenders & Mixers
kitchen scales
Decor for baking
Brand "S. Pudov" - seasonings, spices, food additives, flour and decor for baking
classic honey cake
Ingredients:
For test:
2 eggs, 1 cup sugar, 3 cups flour, 3 tablespoons honey, 2 tsp. soda (no slide at all, or one with a small slide), 1 tablespoon of vinegar (9%).
For cream:
1 egg, 1 tbsp. sugar, 1 tbsp. sour cream (from 20%, preferably 30%), 200 grams of softened butter
For decoration:
A handful of walnuts, frozen chocolate.
Cooking:
In a water bath with a whisk, beat 2 eggs with 1 cup of sugar. Cook for about 3-5 minutes until the mixture is light and fluffy. Add honey, stirring constantly, beat again.
Add 1 cup of flour, mix well without removing from the bath. Add soda (do not extinguish!), Another glass of flour, and mix again. After that, add 1 tablespoon of vinegar, mix (the dough will immediately become more porous) and add the last glass of flour, stir well again and remove from the water bath.
We spread the dough on a table sprinkled with flour, let it cool slightly (should lie down for 2-3 minutes, do not cool completely). Then knead the dough with your hands until a homogeneous, slightly sticky mass.
We divide into 6 equal parts.
Preheat the oven to 180 degrees, roll each portion of the dough into a thin round cake. When rolling out the dough, roll it a little in flour so that it does not stick to the table. Before baking, prick the cake with a fork in several places.
Bake the cakes for about 5 minutes each until even dark golden brown.
We prepare the cream: in a water bath, beat 1 egg and a glass of sugar, add a glass of sour cream and beat well (you can use a mixer). Remove from the bath, let the mixture cool slightly, add all the softened butter at once and beat for 5-10 minutes until relatively thick. If the sour cream is completely liquid, then you can add a bag of cream thickener.
Collecting the cake! We generously grease all the cakes with cream, letting it drain a little around the edges, we also coat the top cake well with cream.
We prepare the crumbs for decoration: in a blender, grind the trimmings and walnuts remaining from the cakes, sprinkle the cake liberally on all sides with the resulting crumbs, coat the sides.
Sprinkle with grated frozen chocolate on top and put in the refrigerator to soak (at least 3 hours). Before serving, you can also sprinkle with grated chocolate.
Honey cake with condensed milk
For test: 3 eggs, 1 cup sugar, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1.5 cups of flour.
For cream: 200-300 grams of butter, 1 can of condensed milk, cocoa (optional).
Cooking:
Grind eggs with sugar with a wooden spoon until white or beat with a mixer. Add honey, mix. Pour the sifted flour and mix thoroughly so that there are no lumps, then add soda, slaked with vinegar or lemon juice. Mix the dough until smooth.
Bake 4 cakes from the resulting dough. To do this, divide the dough in a bowl into 4 parts, transfer one part to a frying pan, greased with oil, evenly distribute the dough with a hand moistened with cold water.
Bake in the oven for 10-12 minutes at 200 degrees. Bake the remaining 3 cakes in the same way.
Prepare cream. Beat the softened butter into a fluffy white mass and, continuing to beat, add condensed milk and cocoa (if you want to use it) in small portions. Trim the cooled cakes with a knife and layer with cream. Cover the top and sides of the cake generously with cream.
Sprinkle honey cake with condensed milk with crumbs obtained by cutting the cakes or chopped nuts.
Medovik “Beehive”
I bring the ingredients for 1 kg of the finished cake. The cake in the photo is made on 6 kg.
Ingredients:
For honey cakes:
- wheat flour 250 gr
– eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
– honey 60 gr
For cream:
– sour cream 400 gr
– cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey
Cooking:
For test:
Combine eggs with sugar and beat lightly, then add honey, buttercream, soda, mix everything well and put it on the stove to warm up,in a water bath until dark golden color of the mass. Then remove the mass fromplate, add flour and knead the dough. Divide the finished dough into 7 piecesand leave to cool at room temperature.
Roll out the cooled dough with a thickness of 4-5 mm, shape it (if the circle is cut off according toplate of the desired diameter), put on baking paper and bake at
temperature 200C for 10 minutes (in general, the cakes are baked very quickly, alldepends on the oven and on how thinly the dough is rolled out, I baked in5 to 10 minutes on average)
Cool baked cakes at room temperature.
Finished cakes smear with cream.
Cream:
Combine sour cream, cream 33%, boiled condensed milk and honey and beat with a mixer until smooth.
Sprinkle the sides of the cake with crumbs of honey cakes with chopped walnuts, I decorated the top of the cake with ganache bees
P.S.
BEES FROM GANACHE:(85 g chocolate + 1/3 cup cream + 2 tsp honey)
When the ganache has cooled to room temperature, squeeze out the head with a pastry bag,
then, without tearing off, continue the torso and take away the bag. Stripes with eyes - whitemelted chocolate, also with a pastry bag or cornet andwings - almond plates and in the freezer. Of this amount, manyit turns out, I have a whole hive in the refrigerator lives
TO ACHIEVE THE EFFECT OF HONEYCOMBS, you need a bubble wrap that is used when transporting fragile items. You don’t need to lubricate the film with anything, so that the honeycomb pattern is printed, you must add gelatin to the cream, otherwise the honeycombs will not work - everything will be smeared, we have already gone through this. I'm onI made the whole cake cream as written in the recipe above, and in part of the cream,with which she covered the top and sides of the cake, added pre-soaked in
cold cream, melted gelatin. The film must be attached to the cakeand somehow press bubbles into the cream, put in the refrigerator for 15-20 minutesso that the honeycombs “grab”, then the film can be carefully removed.1 pack of HAAS microcrystalline gelatin left - this is 11 g, but,I repeat, this is not for the whole cream in the cake, but only for that part of whichcovered the sides and top of the cake.
Chocolate honey cake
You will have to spend quite a lot of time on this cake, but itworth it - the honey cake is very tasty and beautiful. ready cake should be giveninsist and soak.
Ingredients:
Dough:
3 art. cocoa spoons
4 tbsp. spoons of honey
1 teaspoon of soda
50 g butter
3 eggs
1 cup of sugar
3-3.5 to 4 cups of flour
Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g butter
3/4 cups granulated sugar
vanilla extract(I added 2 spoons)
Glaze:
100 g dark chocolate
7 - 8 tablespoons of sweet cream (I had 10%)
Cooking cakes:
Put all the ingredients for the dough, except flour, into
sufficiently capacious dishes and heat in a water bath for 20minutes, interfering frequently. You should get a very hot and fluffy mass.
Combine this mass with 1.5 cups of flour (it is better to do this in a bowl) andmix quickly. The remaining flour should be added very carefully,little by little, constantly stirring. When the mass thickens so much that it becomes
it is possible to knead it with your hands, transfer it to a floured countertopand knead the dough. The dough should be soft and elastic enoughtherefore, one should be especially careful with flour: it is better not to add flour andthen, last resort, add.
Divide the finished dough into 7-10 parts, roll out each partthinly and bake for 6 minutes at a temperature of 180 - 185 degreesCelsius.
Explanations for rolling and baking:
The dough should be rolled out while still warm, directly on thebaking paper, from which circles should first be cut outwith a diameter of 28 cm. Paper with a layer of dough rolled out on it must be laid on
hot baking sheet and place in the oven, starting immediatelyrolling out the next circle. After 6 minutes, when the first cake is already baked,you should quickly pull it off the baking sheet, substituting a wooden board,so that the cake does not break, and immediately put on a baking sheet the secondrolled out crust. We stack the finished cakes on top of each other, paper side up,then carefully remove this paper.
Cream preparation
Cook a thick cream from milk, sugar and semolina. cool down,stirring often enough to avoid lumps. Whip the butter andGradually add well-cooled cream, continuing to beat continuously.
Lubricate all the cakes with the finished cream, including the top one.
Melt chocolate and cream in a water bath and pour over our cake with the resulting icing.
Notes:
– Be very careful with the flour in this recipe. If you add tothe dough is too much flour, then it will be difficult for you to roll it out;
- The dough sticks a little to your hands and to the rolling pin, so you need to constantly sprinkle it with flour.
Cake Medovik traditional
Very festive and unusual a delicious cake.
Ingredients
Dough:
500 g flour
3 spoons removed powdered sugar
4 full tablespoons of honey
125 g margarine
1 teaspoon baking soda
2 eggs
Filling and cream:
500 ml heavy cream (30 - 36%).
about 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped
Cooking:
Dough:
Mix and knead all ingredients together. In the food processor itdone in about three minutes. The dough should be soft. Split itinto two equal parts and bake two cakes measuring 24 x 36 cm attemperature 180 degrees and for about 15 minutes (each cake).
If you have two identical shapes, you can try baking cakessimultaneously, in convection mode, at a temperature of 160 degreesCelsius.
Pay attention that the cakes do not blush too much, but remain light.
Filling:
Transfer the boiled condensed milk to a bowl and grind. Whip cream.Dissolve and set aside gelatin. Put 4 tbsp. tablespoons of whipped creambowl with condensed milk.
Add to remaining cream cream cheese and mix thoroughly. INgelatin, add 2-3 tablespoons of creamy mass and beat well with a mixer forhigh speed, then add it all to the main cream cheesemass and mix thoroughly. Put the whole stuffing on the firstcake, flatten and cover with a second cake.
Cream:
Mix condensed milk and cream well and brush with this creamthe surface of the second cake. Sprinkle with chopped nuts and place infridge.
The cake should be well soaked and become soft.
Golden HONEY CAKE
Simple, but delicious! Honey cake is the most simple cake, because. it's easy to cook and hard to mess up. This recipe has never failed me, so I strongly recommend it to you. The cake always turns out delicious and fragrant!
Ingredients:
For test:
2 eggs -2 tablespoons of honey -130 g of butter - 1 cup of sugar - 1 teaspoon of soda - up to 3 cups of flour (you will understand in the process of kneading)
Cream:
1 can of condensed milk 100 g butter
Cooking process:
Let's cook first dough:
Take a dish that is convenient for you and break 2 eggs into it, add honey, all the sugar and unmelted butter ... then put in a water bath and stir constantly until the butter dissolves and the mass becomes homogeneous.
Remove. Now add, better hydrated with lemon, soda and a glass of flour. Continue stirring the dough until it has slightly increased in volume. Add more flour until the mass forms a “strong” but not “cool” dough.
It must be divided into 5-6 parts, roll out the cake from each part. Bake the cakes in the oven until golden brown.
Cream: Mix condensed milk with soft butter.
Lubricate each cake (of course, cooled down) with cream, after pricking them with a fork. This is necessary so that the cream soaks the cake better.
When the cake is already folded, evenly trim the edges of the cakes. Although you can pre-give the cakes an even shape, whether it be a circle or a square, this procedure must be done with the cakes that have not cooled down, as well as prick them for better impregnation.
Use the trimming to sprinkle the cake. To do this, you can put it in a plastic bag and “roll” on it with a rolling pin. Pruning can (as an option!) Mix with chopped nuts or candied fruit.
After 3 hours, the cake can be served on the table and .... brew tea according to the tea rules, as they are taught in the book “Harmony of the Tea Ceremony”. By the way, the set includes 2 tea boxes for storing tea as a gift!
Honey cake in a simple way
Mix 100 g of margarine with 150 g of sugar and heat until the margarine becomes liquid. then add 2 beaten eggs and 1.5 teaspoons of soda to the mixture (do not forget to extinguish it with vinegar, but preferably with lemon) Add 2 tablespoons of honey and 3.5 cups of flour.
Put the resulting mixture in the cold for 2 hours, and then roll the sausage out of it and cut into 6 equal parts. They need to be rolled out on the skin and then baked in the oven, each separately.
Lubricate the cakes cream: 1 can of boiled condensed milk, whipped with a mixer with 300 g of butter.
Honey cake with cocoa fondant “Miracle”
In addition to the fact that that cake is tasty and tender, it is also huge - quite enough to meet and feed a large company. original dough cooked in a water bath, this makes the cake soft and fluffy, a real miracle.
Ingredients:
eggs (3 pcs), soda (2 tsp), honey (2 tablespoons), flour (3.5 cups), butter (60 g), sugar (a glass).
Cream:
egg, sugar (1 cup), milk, semolina (1 tbsp. L). Butter softened to room temperature (250 g), vanillin, half a glass of sour cream.
Fondant:
sugar, cocoa, sour cream (all 24 tablespoons each), butter (60 gr).
Cooking method
Let's cook first cream. Grind sugar and egg in a bowl, add flour and vanilla and mix. Gradually add milk to get a homogeneous mass. We put in a water bath until thickened, but do not boil, bring almost to a boil. Add the butter to the mixture cooled to room temperature and beat. At the end, add sour cream and mix.
Test preparation:
- Mix the butter, sugar and honey in a bowl and put it in a water bath until the sugar dissolves. Beat in the eggs and mix quickly.
- Put in a water bath for 4 minutes, add 2 teaspoons of soda. The mass should increase sharply in volume (about three times).
- We continue to keep it on fire and add flour (2 cups), stir. The dough should be thicker than pancakes. The dough should not be sticky or hard. If liquid, add more flour, about half a glass.
- Put the dough on the table on a layer of flour. We divide it into 7 identical parts, roll each part in flour and form thin cakes. Bake until golden brown.
Fondant: mix cocoa with sugar, add butter and bring to a boil.
Lubricate the cooled cakes with cream, pour glaze on top and send to the refrigerator to infuse. Pour frosting on top.
Honey cake with prunes – “Royal”
Prunes give any product a characteristic taste, it just goes well with honey. The dough has a fundamentally different consistency, so it is not baked in cakes, as in most cases, but completely, and then cut into cakes.
Ingredients:
Dough:
butter (100 g), flour (1 cup), 2 tbsp. spoons of honey, 1/2 cup, sugar, soda (1. teaspoon), 2 eggs
For cream:
sour cream (3500 gr), walnuts (100 gr), prunes (handful), half a glass of sugar.
Cooking method:
In a suitable bowl, melt the honey over low heat, stirring constantly until foam appears and a golden color. Remove from heat and dissolve chopped butter with sugar in this container, stir with butter and flour. The dough should turn out very thick sour cream. Bake in a mold over low heat, cut the cake in half and soak with cream. If you get a small volume, you can take a double portion and cut into 4 parts. We check the readiness of the cake with a match.
Cream: mix sour cream and sugar, put in the refrigerator. Grind and crush nuts, prunes. We divide the sour cream in half. Add nuts to one part of the cream, prunes to the other, put in the cold to soak. To give the cream a "zest" you can add a little rum or cognac.
Honey cake with condensed milk and apricot jam
Many people adore the taste of boiled condensed milk, and not only children. If you beat it with butter, you get a cream, which may not so deeply impregnate the cakes, but in itself is very tasty. A with apricot jam and nuts are so easy to overeat.
Ingredients:
For test:
honey (3 tablespoons), butter or margarine (60 grams), vodka (1 spoon), flour (2.5 cups), eggs (3 pcs), granulated sugar (1 cup).
For cream:
butter (300 grams), boiled condensed milk (2 cans), a spoonful of honey, nuts, apricot jam.
Cooking method:
In a water bath, melt margarine or butter and mix with eggs, add a pinch of salt, pour in milk and heat until completely dissolved. Add soda, and sifted flour in small portions. You can bake cakes thick and thin, until golden brown, with medium heat.
Cream:
Mix butter and condensed milk until smooth, add honey, some nuts. We collect the cake. We coat the cakes and stack one on top of the other. Spread cream on top, sprinkle with nuts and decorate with apricot jam.
MEDOVIK in a slow cooker
This cake will turn out even for those who never succeed. Lush and delicate biscuit with a delicious aroma of fragrant honey, combined with chocolate cream from condensed milk - what else is needed for happiness ?!
Ingredients:
350 g flour; a pinch of salt; 1 tsp baking powder; a pinch of cinnamon; 5 eggs; 140 g of sugar; 5 tbsp honey; butter for greasing the mold
Cream:
250 g butter at room temperature; 0.5 cans of boiled condensed milk; 1 can of condensed cocoa
Decoration:
200 ml cream 38% 2 tbsp. sugar 1 tsp cocoa powder
Cooking process:
1. For the cake, sift the flour into a bowl, add salt and baking powder, cinnamon.
2. Beat eggs with sugar until a fluffy light mass is obtained.
Add honey, beat.
Without ceasing to beat, add flour in several stages.
3. Lubricate the multicooker bowl with oil and transfer the dough into it.
Bake in the "Baking" mode for 1 hour 30 minutes. (Be guided by your multicooker model, it is likely that you will need a little less or a little more time).
4. For cream, beat softened butter, add boiled condensed milk.
Whisk. Add condensed cocoa, beat again.
5. Cut the chilled biscuit into 4-6 cakes.
Lubricate the cakes with cream, including the top cake and sides, gently smooth the surface.
Place the cake in the refrigerator for 15-20 minutes.
6. To decorate, whip the cream until stiff, gradually adding sugar.
7. Decorate the honey cake with whipped cream. Sprinkle cocoa powder on top. How to refrigerate.
If you want to make a honey cake, then the following tips may come in handy:
When choosing honey, keep in mind that the flavor of dark honey will be more noticeable in the cake and it will give a stronger flavor.
The lower the fat content of sour cream for the cream, the better the cake will soak. But in this case, less cream will remain between the cakes.
If you want a more juicy and fat cake, take sour cream with a high percentage of fat content and increase its proportions in the recipe.
If you use baking powder instead of soda, then you need to add it at the very end of the dough kneading. Just mix the baking powder together with the flour.
honey cake
Honey cake
100 g butter, 1 tbsp sugar, 2 eggs, 1 tsp. soda, 1 tbsp. honey, 3 tbsp flour
Melt the butter with sugar, let it boil and add in strict order: soda, honey and eggs. And then all the flour. Knead the dough over low heat and boil for 1-2 minutes, as if brewing it.
Then knead it on a mat, divide it into 10 pieces, roll out the cakes and bake in the oven (on average 4-5 minutes)
Cream: 600 g sour cream, 1 tbsp sugar, beat
Medovik from Alexander Seleznev
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 in 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 a detailed description, step-by-step photo and video recipe, you can easily cook 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 can |
| walnuts | 100 g |
| almond flakes or chocolate for garnish | |
