Honey cake recipe with two types of cream. Homemade honey cake

Today in our menu - honey cake, adored by many, classic recipe with a photo, step by step, with detailed explanations of how to bake a delicious honey cake with sour cream at home.

Medovik is a nostalgia for my childhood, which took place in a small village with small shops. They, of course, had a basic set of products, but the choice of cakes was very small, and often there was no choice at all. And all the inhabitants of the village constantly baked cakes on holidays, whether New Year or birthday. Medovik was a very frequent guest on the tables. My mom baked it regularly. As I remember now: the aroma throughout the house, huge baking sheets with golden cakes, and my brother and I, running to the kitchen to pinch off a piece of the cake. Then it seemed to me that there is nothing difficult in baking a cake. Now, for me, making a cake is a small feat, given the choice in today's stores. But still, not a single store cake will convey the taste of Medovik, the same one from childhood. Therefore, sometimes I arrange a holiday for myself and my family, and pamper everyone with a homemade honey cake.

For honey cakes:

• Flour - 550 grams
• Sugar - 1 stack.
• Eggs - 3 pcs.
• Butter - 50 gr.
• Honey - 4 tablespoons with a slide (150 gr.)
• Soda -1 tsp
• Parchment for baking cakes on a baking sheet
• For sour cream:
• Sour cream 20% - 400 gr.
• Sugar - 1 stack.

How to make a classic honey cake with step by step photos:

So, I prepare and measure all the products. I will cook the dough for the honey cake in a water bath, so I will need two pans. One is bigger, the other is smaller. You will also need a small pot lid to cut out the cake layers.

I put water in a large saucepan to heat for a water bath. Then, in a deep bowl, beat the eggs with sugar into a lush foam (7 minutes).

Sugar should be completely dissolved.

Add honey to beaten eggs butter and soda. Don't put out the soda! I put the pan with the egg-honey mass on water bath. You need to make sure that there is enough water in the lower pan so that it barely touches the bottom of the upper pan. This is necessary so that when boiling water does not splash over the edge.

I make the fire medium, the water should boil moderately. I will cook honey dough for about 15-20 minutes. You need to constantly stir the mass.

First, the mass will increase in size, about 2 times (keep this in mind when choosing a pan!). After about 10 minutes, you will notice how the color will begin to change. Brown veins will begin to appear. The mass will begin to acquire a caramel-beige color.

After 20 minutes, remove the pan from the heat and add 1 cup of flour, mix quickly.

I put it in a bath, on medium heat for another couple of minutes, stirring with a spoon, lightly brew the dough.

Remove the pan from the heat again and gradually add the remaining flour. Knead with a spoon in a saucepan until the dough becomes very tight. Then I spread it directly on the table and add the rest of the flour. I continue to knead the dough with my hands.

The dough should be soft, plastic, not too steep. I roll it into a long sausage. I make cuts to divide the dough into 8 equal pieces.

I cut the dough into 8 parts and roll each into a small ball.

Then I carefully roll each ball into a thin layer. I press the lid on top so that the borders of the round cake appear.

After that, carefully lift the rolled out layer of dough and transfer it to a baking sheet covered with parchment.

I bake the cake at a temperature of 180 degrees for about 3-4 minutes. The cake bakes very quickly. Small bubbles may appear on top, it's okay, they will then settle. I take out the finished cake from the oven, let it cool for literally 1 minute. I carefully remove it from the baking sheet and cut it in a circle that we made with the lid of the pan. Korzh is ready. Then I send the second cake to the oven, the third, etc.

Important point! The cakes are soft only when hot, when they cool, they become hard. This is normal and this is how it should be! Therefore, you need to cut the cakes immediately. I put the scraps in a blender bowl and grind into crumbs. This is a sprinkle of aphids cake.

I'm starting to collect honey cake. I take a flat dish. I pour a little sour cream in the middle and lay the first cake.

Top with plenty of sour cream. I leave it for a while so that the cream is absorbed and lubricate it again. So gradually I lay all the cakes. In general, you can not wait until the cream is absorbed, but simply smear and lay all the cakes. But if you show a little patience, then the cakes will soak much better and the cake will simply melt in your mouth.

The last cake is also poured with cream. I grease the sides of the cake with cream. Then I generously sprinkle the cake with crumbs from the cakes.

I put the finished cake in the refrigerator and leave it for 6-7 hours to soak well. If you start eating the cake right away, it will seem dry to you. Therefore, I advise you to let him stand!

I'm sure everyone will appreciate your efforts! Enjoy your tea drinking with such a beautiful and fragrant honey cake!

Several general advice for making Medovik cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are, respectively, smaller, then take 4 pcs.

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

Let's start cooking our Medovik (classic recipe).

In a bowl, lightly beat the eggs with a whisk.

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

I add soda and leave for a minute on fire. Everything should double in volume. I take it off the fire.

Pour the mass from the pan into a large bowl and gradually pour in the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel so that it does not wind up while the oven is heating up (temperature 200 ° C).

I roll out a thin layer from each kolobok, prick with a fork and send it to the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on paper, and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.

Now you can take up the preparation of the cream.

In the classic Medovik there is 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 sour cream, the more juicy the cake will turn out.
For sour cream, beat sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.

For the second cream, you need exactly condensed milk without unnecessary additives. No condensed milk or condensed milk product with vegetable fats will do.

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

One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and hearty dessert miraculously combined thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

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

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

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

Ingredients:

Dough for honey cakes:

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

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

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

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, in a thick-walled saucepan or stewpan, we break a couple chicken eggs, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

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

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

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

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

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

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

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer to flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with small-fine crumbs, you can chop everything into food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

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

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

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

The next stage of preparation classic cake Medovik - assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

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

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

"- honey cake. Today I will introduce you to the classic recipe for a delicious, very popular Medovik cake.

This is the standard way of making a layer cake, which is used in the manufacture of many types of this dessert.

How to cook it at home, what is needed for this, I will try to describe the entire cooking process in as much detail as possible, step by step.

Cake Honey, a classic recipe with condensed milk

This cake is baked with layers of cream, for its preparation you will need an oven, a mixer, a blender and several types of deep dishes, as well as a small list of products that almost every home or in the nearest store has.

Ingredients:

For test:

• Flour - 300 - 500 gr.
• Sugar - 200 gr.
• Butter - 100 gr.
• Honey - 2 tbsp. l.
• Eggs 2 pcs.
• Soda - 1 tsp

For cream:

• Butter - 300 gr.
• Condensed milk - 1 can
• Walnuts - 100 gr.

Almond flakes or chocolate for garnish

How to make a cake:

We bake cakes

Let's start preparing dessert with the preparation of cakes, there will be nine of them.

To prepare the dough, we use the water bath method, for this we pour water into a saucepan and bring to a boil.

We put the bowl on the pan, pay attention that the water does not reach the bottom of the bowl. We put butter in a bowl, add sugar and put honey. Choose honey according to your taste. The taste of the cake depends on the type of honey.

While heating in a water bath, mix everything well, you will spend 4-5 minutes on this so that everything dissolves to a homogeneous mass.

Add soda, mix everything again, from adding soda, the mass should brighten and add in volume.

Remove the bowl from the water bath and immediately add the eggs one at a time, stirring quickly so that the eggs do not boil in the hot mixture.

After cooling the dough slightly, add flour, in several portions, stirring each, you may need no more than 300 grams, make sure that the dough does not turn out very steep, then the cakes will turn out softer. We finish kneading the dough with our hands, adding a little flour if necessary.

We make a semblance of sausage from the dough and cut it into 9 equal parts.

From each part we roll a bun with our palms.

On a baking sheet, roll out the future cakes with a thin layer.

Using a plate or a collapsible ring, cut the dough in a circle.

We do not remove the trimmings, we use them later for sprinkling, we make pricks with a fork over the entire area of ​​​​the cake.

We bake the cake for 3-5 minutes in the oven at a temperature of 200 degrees. Make sure they don't burn.

Quickly, while the cake is hot and does not crumble, remove the trimmings, put them in a separate bowl.

With care, the cake itself, put on a large plate.

Making cream

We make cream. Put the softened butter in a clean bowl and beat with a mixer.

Continuing to beat, add boiled condensed milk in a spoonful, beat until creamy, homogeneous.

Among many hostesses, baking confectionery has become quite popular since ancient times. And even now, in our time, when the choice of various cakes has become so large in stores, homemade cakes, especially if they are cooked correctly, without a doubt, remain the most delicious.

Plus, to cook for yourself pastry from the test, you need to use not only some skills and special products, but also, of course, turn on your imagination, the ability to come up with something original. For example, if the choice of products in your kitchen is small, then in this case you can try to bake.

In today's article, I suggest you expand your horizons among the recipes for making honey cake at home. Which, especially for you, my readers, are illustrated in more detail with photographs. I also suggest.

Ingredients:

• Flour - 3 cups
• sugar - 1 cup
• chicken eggs - 2 pcs
• honey - 2 tbsp. l
• butter - 50 gr
• soda - 2 tsp

For cream:

• Fatty sour cream - 150 gr
• sugar - 1 cup.

Cooking method:

After we have prepared all the necessary products, we drive eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. We put the whole mass in a water bath and, stirring constantly, bring to a boil.

Then remove from heat, add three cups of sifted flour and mix everything thoroughly.

We spread the whole mass on a work surface sprinkled with flour, knead the elastic dough with our hands and divide it into nine equal parts.

After that, gently roll out each piece with a rolling pin, put it on a baking sheet sprinkled with flour and set to bake in an oven preheated to 200 degrees for 3-5 minutes.

For the cream, mix sour cream with sugar in a cup and beat well with a mixer until smooth.

And we begin to collect the cake, where we carefully coat each cake with the prepared cream and lay it on top of each other.

After the topmost cake is laid out, it is necessary to carefully coat everything with the remaining fondant on all sides.

Now, with a blender, we grind the trimmings from the cakes into crumbs and sprinkle them on top and sides on our masterpiece.

This is a wonderful dessert for the whole family.

Recipe for honey biscuit cake with condensed milk

Ingredients:

• Flour - 190 gr
• eggs - 6 pcs
• sugar - 150 gr
• honey - 2 tbsp. l
• condensed boiled milk - 200 ml
• nuts.

Cooking method:

Drive eggs into a deep container, add honey and sugar.

And beat this mixture for about 10 minutes, until a very dense mass is formed, which should increase by about four times.

Pour the sifted flour into the same mixture and gently mix from bottom to top until smooth.

Then we transfer the finished mixture into a suitable form and set to bake in an oven preheated to 180 degrees for 30-40 minutes, where we check the readiness with a toothpick.

Now, if desired, cut it into 2-3 cakes and grease each with boiled condensed milk.

Then we collect a cake from them, where we also grease the top with condensed milk or melted chocolate.

Sprinkle with nuts and remove for impregnation for a couple of hours in the refrigerator. Then we take it out, cut it and serve it with tea.

How to make a honey cake with custard - a step by step recipe

Ingredients:

• Flour - 3 cups
• eggs - 3 pcs
• sugar - 2 stack.
• milk - 400 ml
• honey - 2 tbsp. l
• soda - 1 tsp
• butter - 50 gr.

Cooking method:

1. In a bowl, mix eggs, a glass of sugar, and then put in a water bath.

2. At the moment when the sugar begins to dissolve, add butter and honey.

3. When everything is completely dissolved, add a teaspoon of soda and mix everything well.

4. Hold for another two minutes, then remove the bowl from the water bath and immediately add the sifted flour and gently knead the dough.

5. Cut off a piece from the general dough and roll it into a thin cake. And immediately, using a plate, cut out an even cake.

6. We combine the scraps with the rest of the dough and so roll out all the cakes to the end.

7. Bake them separately in an oven preheated to 180 degrees for 5-7 minutes each.

8. The total number of cakes should be about 8-9 pieces, and from those leftovers of which there is not enough for a whole, we bake a small cake, which we then use as crumbs for sprinkling the cake.

9. For the cream, mix a glass of sugar, a tablespoon of flour in a saucepan and beat in one egg. Stir until a white mass is formed. Pour in 400 ml of milk and put on a slow fire, stirring constantly, do not let it boil. As soon as bubbles appear and the cream begins to thicken, remove it from the heat.

10. We collect the cake and for this we put the first cake on a flat plate and apply a thick layer of the cream we prepared on it.

11. Thus, we collect all the cakes, and grind the cake that was baked for sprinkling into crumbs and sprinkle it on the sides and top of the cake.

The easiest way to make delicious honey cake (video)

Enjoy your meal!!!