Among all the cakes that our grandmothers and mothers baked, one of the most beloved remains "Honey cake". It is appropriate for any holiday, starting from March 8 and ending with the New Year. Those who have never tried baking this cake are sure that it is very difficult. In fact, preparing "Honey cake" is as easy as shelling pears! In this article, we will introduce you to different recipes and share cream options.
Treats for the Empress
But did 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 Elizaveta 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, is still 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.
Ingredients
- Eggs - 3 pieces.
- wheat flour premium- 3 glasses.
- Honey - 3 tablespoons with a slide.
- Soda - 1 tablespoon.
- Sugar - 1 cup.
- Sour cream with a fat content of at least 20% - 800 grams.
- Sugar - 1 cup.
Cooking
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, 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.
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 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.
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!
Honey cake with condensed milk and butter cream
If you are familiar basic recipe honey cake, 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.
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.
- 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!
Cooking:
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 down and lost its elasticity, it can be put back on water bath where it heats up and becomes pliable again.
We bake the cakes on a baking sheet using parchment at a temperature of 180 degrees for 10-15 minutes.
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!
Honey cake in a 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.
Ingredients:
- Wheat flour - 3 cups.
- Eggs - 5 pieces.
- Soda - a little more than half a teaspoon.
- Sugar - 1.5 cups.
- Honey - 5 tablespoons.
- Sour cream - 500 gr
- Sugar - 3 tablespoons
Cooking:
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 chocolate cream, you will definitely like it!
Chocolate fairy tale
To make chocolate cream, you need 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 we whip butter and in small portions we introduce the custard mass into it. Beat non-stop until smooth. The finished cream should resemble 25% sour cream in thickness.
Appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the cook has not been preserved in history, but the Russian honey cake has become a classic confectionery art. Now there are many recipes for delicious honey cakes, but initially famous cake was honey cakes with sour cream. How is honey cake prepared now?
A simple honey cake recipe
Each housewife has her own recipe for making a honey cake at home, because a cake baked with her own hands is much better than factory baked goods, to which dyes, preservatives and flavors are also added. Why artificially improve the taste of an already wonderful dessert?
To prepare the dough, you will need some liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.
First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, beating the mixture well with a mixer 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, the German honey cake is prepared using yeast, there is also meatless recipes without eggs and oil.
Honey cake cream recipe
Cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. Sour cream should be very fresh, chilled and with a high percentage of fat to make the cream more airy and velvety. With a cream prepared on the basis of liquid sour cream, the cakes are perfectly saturated, but there will be no cream layer between them. If the sour cream is liquid, pour it into cheesecloth, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and beat well.
If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and the grains of sugar will not squeak on your teeth. You can add coconut flakes, nuts, jam, jam, chopped fruits, a little orange or lemon peel, cocoa or chocolate. Very tasty in this cake and custard.
By the way, honey cake is also made with oil cream: for this, soft butter (at least 82.2% fat) 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 sourness will pleasantly shade the sweetness of condensed milk and the honey cake will turn out not so cloying.
How to make cakes for honey cake
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 point should be covered with a napkin or cling film, otherwise it will dry out. Typically, a standard recipe produces about 7-10 cakes, which can be leveled by placing a plate, mold, or other template on top.
The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn 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 to be more even and beautiful just when they are cut off in finished form. After that, the cakes are smeared with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated and soft.
A few secrets from the confectioner
Do not use buckwheat and acacia honey for dough: despite the incomparable taste and aroma of these types of honey, the cakes will be a little bitter. Honey must be liquid so that the dough is homogeneous in structure, so it is better to melt the candied honey in a water bath.
Be sure to remove the eggs from the refrigerator before kneading the dough - they must be 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 made small. If you use baking powder instead of soda, add it at the end of kneading. 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 collecting honey cake, first put a little cream on the dish, and then lay the first cake layer to make the cake juicier and softer.
Classic homemade honey cake: step by step recipe with photo
We are offering to you step by step recipe honey cake. With our instructions, you will quickly master this pastry art.
Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each for dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.
Cooking method:
1. Fill a large pot with water and put on fire.
2. In a small saucepan, mix the eggs with sugar and beat the mass well until fluffy.
3. Add butter, honey and soda to beaten eggs.
3. Put 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. Pour 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.
5. Remove the saucepan from the heat and knead a soft and plastic 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. Put the cake on a baking sheet, oiled or covered with baking paper. Bake for 3 minutes at 180°C.
9. Cut the cakes around the edges and cool them, and crumble the trimmings.
10. Make a cream of sour cream and sugar by whipping the mixture with a mixer.
11. Assemble the cake by spreading cream on the cakes.
12. Sprinkle the honey cake crumbs left over from the cakes.
13. Leave the cake for 1.5-2 hours at room temperature 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 sprinkles, and a little crushed fruit can be added to the cream. Cook more, because the cake is eaten very quickly. Enjoy your meal!
Exquisite honey cake with cognac
This is one that can be prepared for any holiday, and if the children taste the cake, cognac can be replaced with fruit syrup.
Melt in a water bath 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat separately 3 eggs and 1 tsp. soda, pour in 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 each round cake, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with a syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. brandy - for this you need to mix water with sugar, bring to a boil, cool and add brandy. Put the cakes on top of each other and grease them with a 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 biscuit crumb, 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 there is no time, you can use this recipe, which differs from the classic cooking scheme. You bake not 7-10 cakes, but one tall biscuit, which is cut into several cakes.
Beat 4 proteins 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 be like thick sour cream. Pour it into a mold greased with oil and bake a biscuit for half an hour at a temperature of 170-180 ° C.
The finished biscuit will be high (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with a cream made from 400 ml of thick sour cream and 0.5 cup powdered sugar. Add some raisins to the cream and walnuts, decorate the honey cake with them, let the cakes soak and serve the dessert on the table!
On our site you will find many honey cake recipes with photos and detailed instruction for making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert that makes life seem even more beautiful…
Honey cake - a win-win a dessert that will please everyone and always: both at a cozy family tea party and during any celebration. Classic recipe honey cake is loved by households, and guests can be surprised with a new flavor and aroma of the cake. In addition, it is not difficult to bake a honey cake, and you can do it in the oven, in a slow cooker, and even in a frying pan.
This is a classic honey cake recipe. The list includes basic products, without any of which something else will turn out. The good thing is that you don’t have to fool around with cakes for a long time: there will be only two of them. Well, and, of course, in the kitchen of any housewife there is always something to make sour cream, traditional for the classics.
Need to prepare:
- butter - one hundred grams;
- fresh chicken eggs - three pieces;
- granulated sugar - half a glass for dough, a glass for cream;
- honey - three to four tablespoons;
- about 2.5 cups flour (may need a little more)
- soda - a teaspoon is enough;
- fat sour cream - liter.
We start the dough.
- We cut the butter with a knife. Then we put the pieces in a saucepan and wait until they melt over a small fire.
- Add granulated sugar (half a cup) and honey. When you get a liquid syrup, pour soda into it. The mixture will immediately begin to "grow".
- While it is cooling, beat the eggs until fluffy. We send it to the syrup.
- Then slowly add flour powder and carefully mix: you need a homogeneous consistency.
- If the dough is too "flowing", you need more flour. It should not be steep, but still quite viscous.
- Take a round baking dish with high sides. Lubricate the bottom with oil, lay out half the dough and “smooth out” on the container.
- Preheat the oven to medium temperature and put the first cake there. It will bake for 20-25 minutes. When it is golden brown and the toothpick comes out dry, we will remove it. Let it cool down.
- In the meantime, we send the cake from the second part of the dough for baking. We do everything in the same way as with the first.
- While the cake is ripening, prepare the cream. It's easy: you just need to beat a liter of sour cream with a glass of sugar. The mixer will help to cope with the task quickly.
- We move one cake to a dish. We put the second one on top so that its lower part is the top of the cake. Get an interesting shape.
- We coat the cake well with cream. Let's not forget about the sides.
- Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly soak the cakes. Cake "Mom" according to the classic recipe for honey cake with sour cream - ready.
"Miracle" with custard
Medovik "Miracle" - truly gourmet dessert, the taste of which your guests will remember for a long time.
It is not so difficult to prepare it, and the products you will need are quite affordable:
- sifted flour - 400-450 grams;
- granulated sugar - 380-400 grams;
- four chicken eggs;
- sour cream 20% fat - 100-120 grams;
- butter (softened) - 260-280 grams;
- liquid honey - two or three tables. spoons;
- a teaspoon of baking soda;
- milk is a glass.
We are working on this plan.
First, let's deal with the cream preparation.
- Pour milk into a saucepan (or saucepan). In it - a spoonful of flour, an egg, sugar (about half).
- We mix everything. We put the container on a fire of minimum power and brew the cream: a homogeneous consistency should be obtained.
- We set aside the "semi-finished product" to cool.
- When its temperature drops to room temperature, add sour cream and soft butter. Mix with a mixer.
The next step is the dough.
- In a deep bowl we put all the remaining sugar, honey and 80-90 grams of soft butter. We make a mixture. It will need to be sent to a water bath to melt.
- When we see that the sugar has dissolved, we introduce three testicles in turn. Mix and again - in a water bath, for four to five minutes.
- Then add flour and soda. After kneading, the dough is obtained.
- We divide it into seven identical parts. We roll each one - these are future cakes.
- The oven has already reached the desired temperature - 200 C. It's time to flour the bottom of the baking sheet, put the cakes in turn and send them to the oven.
- Cut out circles from the finished layers - you can use a plate that is suitable in size. Break the rest of the dough into crumbs - to decorate the cake.
Now we are “building” a honey cake.
- Every single cake in turn is generously covered with cream. I put one on top of the other. Pour the prepared crumbs on the very top.
- Do not forget to cover the sides of the honey cake with cream.
- After that, put the "Miracle" in the refrigerator. After eight hours it will be possible to feast.
It must be remembered: the cream is homogeneous and especially tasty if it is made from components of the same temperature.
We bake with condensed milk
There are a lot of types of cream for honey cake. But it is possible not to strain and not to conjure over the cream, saving time and effort. The classic honey cake recipe with condensed milk is an excellent confirmation of this.
Ingredients you will need:
- condensed milk (can be boiled) - it is high-quality milk from an iron can, and not a “condensed product”;
- granulated sugar - not less than a glass;
- raw testicles - three pieces;
- butter (can be replaced with creamy margarine) - 50 grams for dough and another 200 for cream;
- up to 600 grams of flour;
- soda - a teaspoon;
- honey (if there is no natural, artificial is also suitable) - 4 table. spoons.
We adhere to the instructions.
- Beat sugar in the company of eggs until white airy foam. To cope faster, turn on the mixer. Then add honey, soda and soft butter, mix a little. Next, the mixture is waiting for a water bath. Stir and wait until the volume becomes larger.
- Now add a third of the flour, mix thoroughly. Mass thickened? So it's time to get out of the bath.
- In a thin stream, slowly, we introduce the rest of the flour powder. Knead, getting a honey dough.
- Divide it into six pieces, roll into balls. They need a little, about 15 minutes, "rest" on the table.
- Roll out all the lumps thinly. Then they need to be baked. The oven should be heated to 160 C, the baking time should be from 5 to 7 minutes.
- Even warm cakes are evenly cut, we give the shape of squares. Finely chop the trimmings and set aside for a while.
- We took the oil from the refrigerator a long time ago, it is already soft. Let's beat together with condensed milk.
- Thickly cover each cake with this cream, assemble the cake. Sprinkle the surface with crumbs and also shake. Let's not forget about the sides.
- Then we put the honey cake in the refrigerator for half a day. Then we serve it on the table, delighting the family and guests with the wonderful taste.
If you roll out the dough when it is slightly warm, and take liquid honey, the cake will come out flawless.
Dessert without main ingredients
It happens that they started a honey cake, but not all the products are at home, and there is no way to run to the store or to the market. There are a couple of recipes that exclude from the list, for example, eggs and even honey.
When there are no eggs
There is not a single egg left in the refrigerator, but do you want a cake? So we can do without them.
Because we have for the test:
- three and another half a glass of flour;
- 2/3 cup granulated sugar;
- a couple of tables. spoons of sour cream and fragrant honey;
- one and a half teaspoons of soda;
- half a pack of good creamy margarine (if you have butter, even better).
For cream:
- half a glass of sugar - small and white;
- half a liter of thick thick sour cream;
- 100-150 grams of dried apricots (possibly prunes).
How do we proceed?
- Heat the oil in a water bath. As soon as it "floats", add honey and sugar to it, without wasting time, quickly stir.
- We also send sour cream and a glass of flour powder there. Mix again.
- Directly over the pan we extinguish the soda with vinegar, immediately send it to the mixture. Stir again and remove from the bath. Let it cool for five to seven minutes.
- Gradually add flour (as much as you need) and knead the dough. We divide into six parts. We wrap each in a film and place in freezer for approximately twenty minutes.
- We take out one at a time, unfold each one in the desired shape on a sheet of parchment. We prick with a fork and relocate to the oven (there is already a temperature of 180-200 C). Cakes are baked quickly, literally from three to six minutes. They are very delicate and brittle (there are no eggs in the dough). So we handle them carefully, let them cool completely right on the parchment.
- Our sour cream for cream hung for a couple of hours in a gauze bag over the pan, parted with excess liquid and whipped with sugar. And dried apricots (or prunes, or all together), after a 10-minute bath of boiling water, are dried and chopped into strips.
- We “design” a honey cake: we heartily grease each of the five cakes with cream and cover with a thin layer of dried fruits. Remember that the sides are also waiting for a good portion of "grease". We crumble the sixth cake and thickly sprinkle all the surfaces of our dessert.
- Let the cake spend at least eight hours in the refrigerator. So it is thoroughly saturated with cream and will melt in your mouth.
Honey cake without honey
Oddly enough, this happens. Instead of bee product, this recipe uses maple syrup or molasses. By the way, you can do it yourself. For the original honey cake, you will need the same products and the same steps as for most of the previous recipes.
But if instead of the missing honey we take molasses, we need for it:
- 180 grams of granulated sugar;
- a stack with a quarter of water;
- on the tip of a knife soda and citric acid.
Before making molasses, let us remind ourselves of the following rules: you need to do everything quickly and without errors (otherwise nothing will come of it); it will be necessary to apply the molasses as soon as we prepare it.
- As soon as the water boils, pour sugar into it. In no case do not climb into the saucepan with a spoon! Mix by turning the bowl itself.
- Are the crystals completely dissolved? Wonderful. Cook for more (no longer than 10 minutes). The syrup is ready when its drop in ice water is not soft. We check every minute so as not to have a hard sugar ball that is unsuitable for us.
- As soon as the mixture reaches the required consistency, do not yawn: immediately add soda and lemon and mix actively. Got foam? So we are doing everything right.
- Remove from heat only after foaming by itself passes.
- Ready molasses looks just like liquid honey. Let's add it to the dough.
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 holidays. 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 honey, but nothing compares to a real 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 is refined taste and ease of preparation.
What limitations 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, iced 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.
Cooking crumbs for decoration: in a blender, chop the trimmings remaining from the cakes and walnuts, sprinkle the cake abundantly with the resulting crumb on all sides, 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. Ready dough divide 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 cup 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 unusually tasty cake.
Ingredients
Dough:
500 g flour
3 scoops of 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. ATgelatin, 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 fruits.
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 “The 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 being tasty and tender, that cake 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, therefore 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 jars), 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 in combination with chocolate cream made from condensed milk - what else do you need 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 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
