Honey cake is a regular recipe. Master class: “Honey cake” cake at home

Some general tips for making Honey cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are correspondingly smaller, then take 4 pieces.

Secondly, the taste of the cakes is very dependent on the honey: the darker the honey, the more intense the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take liquid or thick honey (I use the latter option).

Let's start preparing our Honey cake (classic recipe).

In a bowl, lightly whisk the eggs.

In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.

I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.

I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).

I roll out a thin layer from each bun, prick it with a fork and put it in the oven (3 minutes per cake).

To prevent the cake from deforming, roll it out directly on the paper and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the required size.
I put what’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.

Now you can start preparing the cream.

The classic Honey cake contains sour cream, but I suggest making two delicious creams at once: with condensed milk and sour cream.

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.

For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.

For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product With vegetable fats won't work.

I beat the remaining softened butter with condensed milk into a homogeneous cream.

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

We bet on medium heat and heat, stirring constantly, until the sugar is completely dissolved and the butter has melted.

Add 1 full tsp. soda

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

Remove from heat and add 350 g of sifted flour.

Mix well.

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

Ready dough you need to divide into equal pieces (or just pinch off). I get 12 cakes 18 cm in diameter. You also need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

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

Roll it out.

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

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

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

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

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

So we baked all the cakes!

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

Let's collect the cake!

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

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

Good afternoon If you want to learn how to bake honey cake at home or learn new delicious recipes, then this selection is for you. Take advantage of all the options and surprise with a variety of honey desserts. I recommend!

Recipe for a special honey cake with cherries and butter cream

This is a special honey cake. And in my opinion, the most delicious in the world. Imagine how wonderfully sweet cakes combine with pleasant sourness buttercream with cherries. Very tasty, believe me.

The dough is prepared according to classic version in a water bath. But I experimented with creams several times, and chose creamy for this case. Why? Everything is explained simply - it soaks the cakes well, which is facilitated by both milk and cherry juice.

You can use all kinds of berries - fresh, frozen, canned. Only, of course, without seeds.

So, we are preparing a set of products.

For the test you will need:

Margarine half a pack (125 grams)
Sugar 180 gr.
Honey 2 tbsp.
Flour gr. 400 (300 g for dough, let the rest be for adding)
Soda 1 tsp.
Eggs 2 pcs.
A little vinegar to remove the soda.

For the buttercream with cherries:

Milk 200 ml.
Butter 400 gr.
Eggs 2 pcs.
Sugar 300 gr.
Cherry gr. 350 – 400 gr.

I advise you to buy store-bought milk. In our case, the water in its composition will play a positive role - the cakes will be better soaked.

How to prepare classic dough for honey cake in a water bath

While all the cakes are cooling, you can make the cream.

Step-by-step preparation of buttercream

Break the eggs into a convenient saucepan.
Send sugar to them, grind the mass.
Pour in milk, bring to a boil with constant stirring. There is no need to boil for a long time. When you see signs of boiling appear, immediately remove from heat.
Cool when ready.
Beat the butter.
Add the prepared mixture to it, beat everything together. Taste it. The cream resembles real condensed milk.
Remove pits from cherries.
Add them to the cream, mix the mixture.
Place in the refrigerator for min. at 30.

Everything is ready, you can start assembling the cake

Generously coat all the cakes with cream, stacking them on top of each other. Coat the edges of the product so that they are juicy. Sprinkle the top and sides with crumbs. All is ready. The homemade honey cake turned out great. Let it brew and soak. It's better, of course, to bake overnight. The next day it will melt in your mouth.

Enjoy your tea!

And a bonus recipe delicious cream with sourness: beat a can of condensed milk with a stick of butter. Add the juice and zest of one lemon. It turns out so delicious that you won’t be able to pull anyone’s ears off.

Initially, this article was planned for my old website myaltynaj.ru. But then I decided to make a separate website dedicated to cakes. So don't pay attention to the fact that the photos say myaltinaj.

Honey cake with sour cream, step-by-step recipe with photos

Extraordinarily good honey cake with sour cream. In this case, the sweetness of the dough and the acidity of sour cream are in perfect harmony. Ready product It turns out extremely tender and tasty.

Honey cake recipe with step by step photos will allow you to correctly navigate the cooking process.

Honey 100 gr.
Sugar 200 gr.
Eggs 2 pcs.
Butter 50 gr.
Flour 400 gr.
Water 20 ml.
Soda 1 tsp.
Sour cream 700 gr. (30 percent fat)
Two hundred gram glass of sugar for cream
Vanilla sugar 10 gr.

If you do not have the opportunity to purchase full-fat sour cream, then add a thickener to the cream. Otherwise it will turn out liquid.

Step-by-step cooking process

Melt honey in a saucepan over low heat. The honey should become hot, but there is no need to boil it.
Add soda to honey and stir. Here we will see lush and thick foam. Everything is correct, as it should be.
Pour sugar into the pan and add water.
Stir the mixture and put the saucepan back on the fire.
Stir and heat until the sugar is completely dissolved. When this happens, thick foam will appear again.
Boil the mixture over low heat for min. 5, without ceasing to stir. It will boil down a little and acquire a beautiful caramel color.
Now remove from heat and add oil. Dissolve it by stirring the mixture. Then set aside and let cool a little.
Break the eggs into a separate bowl and crack them.
Add the shake to the cooled honey mixture and stir quickly.
Let's begin to gradually introduce flour, mixing the dough.
When it becomes thick enough, transfer it to the table. Mix with the remaining flour. The dough should be soft. I would even say a little sticky. If your dough spreads across the table, add another 50 - 70 grams of flour.
Divide the dough into parts. There should be from 8 to 10 of them.
We wrap each lump in cling film, put it in the refrigerator for 40 minutes.
We will take out the lumps individually and roll them out on baking parchment. For convenience, dust it with flour. You need to roll it out quite thinly, up to 3 mm thick. maximum.
Cut the layer evenly using a plate. The scraps can be combined to make additional cakes. They will be suitable for a cake and will also be useful for crumbs.
Prick the cake with a fork to prevent it from bubbling.
Together with the parchment, move the dough onto a baking sheet and send it to hot oven for 5 min. The required temperature is 180 degrees.
Let's bake all the cakes and give them time to cool.
Prepare the cream: mix sour cream and sugar in a container. Add vanilla sugar and beat with a whisk until the sugar dissolves. The cream is ready. Simple, like everything ingenious.
Grind the scraps from the cakes into crumbs. This can be done on a food processor, or on a simple fine grater.
Now the fun part - putting the cake together. Spread the cakes with cream and place them in an appetizing stack. Don't forget to lubricate the sides too.
We decorate our work with crumbs on all sides and put it in the refrigerator for soaking. This will take 5-6 hours.

But now you can enjoy the exquisite taste of the most delicate honey cake. Enjoy!

Did you notice that the dough was prepared differently than in the first recipe? There was water bath, and this is a recipe for custard honey cake. You see, it was not for nothing that I said that you need to copy all the options. Everyone is good in their own way.

Recipe for delicious honey cake with custard and chocolate icing

And another worthy recipe. Its highlight is incomparable custard and chocolate
glaze. Be sure to use the recipe, you will certainly like it.

For the test we will need:

Sugar glass (200 ml container)
Eggs 3 pcs.
Flour 3 tbsp. (st. 200 ml.)
Butter 60 gr.
Honey 3 tbsp.
Soda 3 tsp.

Products for cream:

Sugar 1 tbsp (tbsp. 200 ml.)
Butter 250 gr.
Eggs 1 pc.
Milk 200 ml.
A pinch of vanillin.

Ingredients for glaze:

Sugar 5 tbsp.
Butter 75 gr.
Sour cream 5 tbsp.
Cocoa powder 5 tbsp.

Step-by-step process for making honey cakes

Making custard

How to make chocolate glaze

Now all that remains is to assemble the cake. To do this, generously coat the cakes with cream, stack them in a stack. Pour glaze over the top, sprinkle the edges with crumbs. The top can also be decorated with crumbs, or you can leave it chocolate. It will be beautiful either way.

And to make the honey cake even tastier, you can pour glaze over each cake. But then you will have to cook another portion, so see for yourself.

The product needs to be soaked. And you have to be patient a little. But it's worth it. The cake will become soft and very tender. And the taste is finger-licking good.

How to cook a delicious honey cake in a frying pan

Until I had this recipe in my piggy bank, I didn’t even realize that a delicious honey cake could be prepared in an ordinary frying pan! But this is a fact. And to your attention - amazing recipe with photo.

My recommendation for this recipe is to use a thick-bottomed frying pan. Cast iron, for example. So that the cakes would be well fried.

For the test you need to prepare:

Butter 100 gr.
Honey 60 gr.
Sugar 150 gr.
Eggs 3 pcs.
Sour cream 2 tbsp. (20 per cent)
Flour 400 gr.
Soda 0.5 tsp.

Products for cream:

Sour cream 600 gr.
Sugar 100 gr.
Vanilla sugar 10 gr.

Preparing dough and baking cakes

Our handsome guy is ready. Now you need to give him time to come to his senses, to soak in the delights of the cream.
After 5 hours you can invite them to the table. Help yourself to your health!

Honey cake has another affectionate name: “Ryzhik”. I advise you to watch the video recipe for preparing it at home.

Among all the cakes that our grandmothers and mothers baked, “Medovik” remains one of the most beloved. It is appropriate for any holiday, starting from March 8 and ending with a meeting. Those who have never tried to bake this cake are sure that it is very difficult. In fact, prepare "Honey cake" In this article we will introduce you to different recipes and share options for creams.

Delicacy for the Empress

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-Russia Alexander the First.

Many years have passed, time has changed, and with it the recipe. “Honey cake” is a simple cake made from honey cakes and cream based on sour cream, still remains my favorite dessert.

Classics of the genre

So, if you decide to bake Honey cake, it’s easier than ever to start with the basic, classic recipe.

To prepare the dough, prepare:

Eggs - 3 pieces.
Premium wheat flour - 3 cups.
Honey - 3 heaped tablespoons.
Soda - 1 tablespoon.
Sugar - 1 glass.

For the cream you need:

Sour cream with a fat content of at least 20% - 800 grams.
Sugar - 1 glass.

Magic dough

First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume 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, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.

Baking secrets

Take a springform pan of the required 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.

Place in a preheated oven and bake each cake for 7-12 minutes at 180 degrees. To remove the cakes without damaging them, take the bottom out of the mold, turn it over onto the surface with the parchment facing up and carefully remove it.

The magic of cream

While our cakes are getting a golden blush, let's make 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 needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!

Condensed rivers, honey banks

If you are familiar basic recipe You can try your hand at a more complex version. We propose to prepare a tender, tasty, aromatic, but more complex “Honey cake”. The recipe is simple, but this is only at first glance. In fact, you will have to tinker with it. But as a result, you will get an airy, sweet, and at the same time not at all cloying delicacy.

For the dough we will need the following ingredients:

Premium wheat flour - 500 grams.
Margarine - 100 grams.
Eggs - 2 pieces.
Honey - 2 full tablespoons.
Soda - 1 teaspoon.
Sugar - 150 grams.
Salt is on the tip of the knife.

For the cream prepare:

Butter with a fat content of at least 72% - 250 grams.
Boiled condensed milk - 1 can.

As you can see from the list of products, this is not the simplest “Honey cake”. But the effort is worth it!

Water bath to the rescue

We start cooking, as always, with the dough, which is kneaded in a water bath. To build it, you need to choose two pans. One should be large, and the other a little smaller. The first one is placed in the second one.

Fill a large saucepan halfway with water and put it on the fire. When the water boils, cut the margarine into large cubes, put it in a smaller saucepan and place it in a larger saucepan. Thanks to such an improvised water bath, the margarine will quickly melt.

When this happens, add sugar, honey and salt to it. Continue stirring until the sugar is completely dissolved.

Break the eggs into a separate container and beat them lightly with a fork. Then pour them into the total mass in a thin stream and mix. The water bath will prevent the eggs from curdling.

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.

Divide the dough into 8 identical koloboks and roll each one out with a rolling pin. If the dough cools down and loses its elasticity, it can be put back into the water bath, where it will heat up and become pliable again.

Bake the cakes on a baking sheet using parchment at 180 degrees for 10-15 minutes.

Sweet moments

When the cakes are baked and cooled, let's start preparing the cream. Cut the butter into cubes and soften it. Then open the can of condensed milk and add to the butter. Mix thoroughly. Then turn on the mixer and beat the cream.

Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, 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 - the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Hastily

If you don’t have much time, and you don’t really want to bother with the cake, you can prepare a quick “Honey Cake”, a simple recipe with a photo of which we suggest you master (what if it comes in handy?).

For the test we need:

Eggs - 4 pieces.
Wheat flour - 3 cups.
Sugar - 1 glass.
Honey - 1 glass.
Walnuts - 50 pieces.
Baking powder - 2 heaped teaspoons.

For the cream we will use:

Sour cream 35% fat - 400 grams.
Powdered sugar - half a glass.
Vanilla - 1 pinch.

Handmade

First of all, we peel the nuts and chop them using a knife or blender. In a separate container, beat the eggs with a mixer with the addition of sugar and honey. Then add flour, nuts, soda and mix everything well. Form a large bun, place it in a bowl and cover with a clean towel or leave to rise in a warm place for 3-4 hours.

After this time, preheat the oven to 200 degrees. Take a baking sheet and cover it with oiled parchment. Then divide our dough into 6-8 equal parts, roll each into a thin layer and bake for 6-8 minutes.

Under powdered sugar

When the skins have cooled and are ready to spread, we begin to prepare the cream. To do this, beat the sour cream with powdered sugar and vanilla. Then we coat each cake with cream and put our cake in the refrigerator. When serving, it can be decorated with walnuts, crushed almonds or grated chocolate. Try making this “Honey Cake”: the recipe is simple, quick to make, and the dessert turns out very tasty.

Multi-cooker assistant

If you have a multicooker in your house, baking “Honey Cake” in it is as easy as shelling pears! This miracle assistant will save your time and nerves. Moreover, thanks to her, even those who have never baked anything can master this dessert. So, we invite you to try this easy-to-prepare Honey Cake. A simple recipe in a slow cooker will pleasantly surprise you with its convenience and absolute accessibility.

To make the dough, prepare:

Wheat flour - 3 cups.
Eggs - 5 pieces.
Soda - a little more than half a teaspoon.
Sugar - 1.5 cups.
Honey - 5 tablespoons.

For the cream we need half a liter of sour cream and 3 tablespoons of sugar.

Soon soon

First of all, beat the eggs with sugar until a stiff foam forms. Then add honey and lightly beat again.

Carefully 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 assistant 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 the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!

Creamy heaven

And finally, we want to tell you one more secret, thanks to which you can diversify the recipe. Honey cake - simple and delicious dessert, but they will surprise few people. How can you diversify it? Of course, creams! Try soaking your “Honey cake” with custard, you will definitely like it!

Chocolate fairy tale

To prepare chocolate cream, have to take:

Eggs - 3 pieces.
Sugar - 150 grams.
Flour - 3 tablespoons.
Milk - 400 grams.
Starch - 1 heaped tablespoon.
Vanilla is on the tip of the knife.
Butter - 150 grams.

Mix everything except the oil in a saucepan and cook over low heat until thickened. The main thing is to stir constantly so that lumps do not form. Leave to cool. Then beat the butter and add the custard mixture into it in small portions. Beat without stopping until smooth. The finished cream should resemble 25% sour cream in thickness.

Honey cake- a win-win dessert option that everyone will always like: both at a cozy family tea party and during any celebration. Classic recipe We love the honey cake in our household, and you can surprise your guests with the new taste and aroma of the cake. In addition, baking a honey cake is not difficult, 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 you will get something else. The good thing is that you won’t have to fuss with the cakes for a long time: there will only be two of them. Well, and, of course, in the kitchen of any housewife there will always be something to make the traditional sour cream from the classics.

You 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;
approximately 2.5 cups flour (you may need a little more);
soda – a teaspoon is enough;
fat sour cream - liter.

Let's make the dough.

We cut the butter with a knife. Then put the pieces in a saucepan and wait until they melt over low heat.
Add granulated sugar(half a glass) and honey. When will it work out? liquid syrup, pour soda into it. The mixture will immediately begin to “grow”.
While it cools, beat the eggs until fluffy. We send it into syrup.
Then slowly add flour powder and mix thoroughly: you need a homogeneous consistency.
If the dough flows too much, more flour is needed. It should not be steep, but still quite viscous.
Take a round baking dish with high sides. Grease the bottom with oil, place half of the dough and “smooth” it over the container.
Preheat the oven to medium temperature and place the first cake there. It will bake for 20 - 25 minutes. When it is golden brown and a toothpick comes out dry, remove it. Let it cool down.
In the meantime, send the cake from the second part of the dough for baking. We do everything the same as with the first one.
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. A mixer will help you get the job done quickly.
We move one cake onto a plate. Place the second one on top so that its lower part is the top of the cake. The result will be an interesting shape.
Coat the cake thoroughly with cream. Don't forget about the sides.
Now the dessert should spend several hours in the refrigerator. During this time, the cream will thoroughly saturate the cakes. “Mom’s” cake according to the classic honey cake recipe with sour cream is ready.

“Miracle” with custard

Honey cake “Miracle” is a truly exquisite dessert, the taste of which your guests will remember for a long time.

It’s not that difficult to prepare, and the ingredients you’ll 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 to three tablespoons. spoons;
a teaspoon of baking soda;
milk - a glass.

We act according to this plan.

First, let's make the cream preparation.

Pour milk into a saucepan (or stewpan). In it - a spoonful of flour, an egg, sugar (about half).
Mix everything. Place the container on low heat and brew the cream: you should get a homogeneous consistency.
Leave 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 stage is the dough.

Put all the remaining sugar, honey and 80-90 grams of soft butter into a deep bowl. Let's make a mixture. It will need to be sent to a water bath to melt.
When we see that the sugar has dissolved, introduce three eggs one at a time. Mix and put into a water bath again for four to five minutes.
Next add flour and soda. After kneading, a dough is obtained.
We divide it into seven identical parts. We roll out each one - these are future cakes.
The oven has already reached the desired temperature - 200 C. It’s time to sprinkle flour on the bottom of the baking sheet, lay out the cakes one by one and put them in the oven.
We cut out circles from the finished layers - you can use a plate of a suitable size. Break the remaining dough into crumbs to decorate the cake.

Now we are “building” the honey cake.

Generously cover every single cake layer with cream. We put one on top of the other. Pour the prepared crumbs onto the very top.
Don't forget to cover the sides of the honey cake with cream.
After that, put the “Miracle” in the refrigerator. In eight hours you will be able to eat.

You need to remember: the cream turns out homogeneous and especially tasty if you make it from components at the same temperature.

Baking with condensed milk

There are a great many types of cream for honey cake. But it is possible not to strain and not to work magic on the cream, saving time and effort. The classic recipe for honey cake with condensed milk is an excellent confirmation of this.

Ingredients you will need:

condensed milk (can be boiled) – namely, high-quality milk from an iron can, and not a “condensed product”;
granulated sugar - no less than a glass;
raw testicles - three pieces;
butter (can be replaced with butter margarine) – 50 grams for dough and another 200 for cream;
up to 600 grams of flour;
soda - a teaspoon;
honey (if natural honey is not available, artificial honey will do) – table 4. spoons.

We follow the instructions.

Beat granulated sugar in the company of eggs until white, fluffy foam. To make it faster, turn on the mixer. Then add honey, soda and soft butter, stir a little. Next, the mixture waits in a water bath. Stir and wait until the volume increases.
Now add a third of the flour and mix thoroughly. Has the mass thickened? This means it’s time to leave the bathhouse.
In a thin stream, slowly, introduce the rest of the flour powder. Knead to form a honey dough.
Divide it into six pieces and roll into balls. They need to “rest” on the table for a little while, about 15 minutes.
Roll out all the lumps thinly. Then they need to be baked. The oven should be heated to 160 C, baking time - from 5 to 7 minutes.
We trim the still warm cakes evenly and shape them into squares. Finely chop the trimmings and set aside for a while.
We took the butter out of the refrigerator a long time ago, it is already soft. Let's beat together with condensed milk.
Thickly cover each layer with this cream and assemble the cake. Cover the surface with crumbs and cream it too. Let's not forget about the sides.
Next we will place the honey cake in the refrigerator for half a day. Then we serve it on the table, delighting the family and guests with its wonderful taste.

If you roll out the dough when it is slightly warm and use liquid honey, the cake will come out perfect.

Dessert without main ingredients

It happens that you start a honey cake, but you don’t have all the ingredients at home, and you can’t run to the store or market. There are a couple of recipes that exclude eggs and even honey from the list, for example.

When there are no eggs

There's not a single egg left in the refrigerator, but you want some cake? So, we can do without them.

Because we have for the test:

three and another half 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 butter margarine (if you have butter, even better).

For cream:

half a glass of sugar - fine and white;
half a liter of thick fat sour cream;
100-150 grams of dried apricots (possibly prunes).

What should we do next?

Heat the oil in a water bath. As soon as it “floats”, add honey and sugar to it, without wasting time, stir quickly.
We also send sour cream and a glass of flour powder there. Mix again.
Directly above the pan, extinguish the soda with vinegar and immediately add it to the mixture. Mix again and remove from the bath. Let it cool for five to seven minutes.
Add flour little by little (as much as you need) and knead the dough. Divide into six parts. We wrap each one in film and place it in freezer for about twenty minutes.
We take out one at a time, unfold each one in the desired shape on a sheet of parchment. Prick with a fork and transfer to the oven (there the temperature is already 180-200 C). The 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 and let them cool completely right on the parchment.
Our sour cream for cream hung in a gauze bag over the pan for a couple of hours, parted with excess liquid and whipped with sugar. And the dried apricots (or prunes, or all together), after a 10-minute bath of boiling water, are dried and chopped into strips.
We “construct” the honey cake: we grease each of the five cake layers with cream and cover them with a thin layer of dried fruits. We remember that the sides are also waiting for a good portion of “lubricant”. Crumble the sixth shortbread and sprinkle thickly on all surfaces of our dessert.
Let the cake sit in the refrigerator for at least eight hours. This way it will be 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 original honey cake you will need the same products and the same steps as for most previous recipes.

But if we take molasses instead of the missing honey, we need:

180 grams of granulated sugar;
a shot glass with a quarter of water;
on the tip of a knife soda and citric acid.

Before making molasses, let’s remind ourselves of the following rules: you need to do everything quickly and without mistakes (otherwise nothing will work); You will need to apply the molasses as soon as we prepare it.

As soon as the water boils, add sugar. Under no circumstances should we put a spoon into a saucepan! Mix by turning the bowl itself.
Have the crystals completely dissolved? Wonderful. Cook some more (no longer than 10 minutes). The syrup is ready when a drop of it in ice water is not soft. We check every minute so that we don’t end up with 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 vigorously. Got foam? This means we are doing everything right.
Remove from heat only after foaming goes away on its own.
The finished molasses looks just like liquid honey. We will introduce it into the dough.