What does a honey cake look like. Custard honey cake. Condensed milk cream

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

Recipe for a special honey cake with cherries and buttercream

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

The dough is prepared according to the classic version in a water bath. But with creams, I experimented 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.

Berries can be used all sorts - fresh, frozen, canned. Only, of course, without bones.

So, we are preparing a set of products.

For the test you will need:

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

For the cherry buttercream:

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

I advise you to buy milk from the store. The water in its composition in our case will play a positive role - the cakes will be better saturated.

How to cook classic honey cake dough in a water bath

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

Buttercream step by step

Break the eggs into a suitable saucepan.
Send sugar to them, grind the mass.
Pour in milk, bring to a boil with constant stirring. You don't need to boil for a long time. As soon as you see signs of boiling appear, immediately remove from heat.
Cool when ready.
Whip up the oil.
Add the prepared mixture to it, beat everything together. Taste it. The cream resembles a real condensed milk.
Remove pits from cherries.
Add them to the cream, mix the mass.
Refrigerate for min. at 30.

Everything is ready, you can start assembling the cake

Lubricate all the cakes generously with cream, stacking them on top of each other. Coat the edges of the product as well so that they are juicy. Sprinkle the top and sides with crumbs. All is ready. Honey cake at home turned out great. Let him brew and soak. It is better, of course, to bake at night. It will melt in your mouth the next day.

Happy tea drinking!

And as a bonus, a recipe for a delicious cream with sourness: beat a jar of condensed milk with a pack of butter. Add juice and zest of one lemon. It turns out such a yummy that you won’t pull anyone by the ears.

Initially, this article was planned for my old site myaltynaj.ru. But then I decided to make a separate site dedicated to cakes. So do not pay attention to the fact that myaltinaj is written on the pictures.

Honey cake with sour cream, step by step recipe with photo

Unusually good honey cake with sour cream. In this case, the sweetness of the dough and the acidity of sour cream are in perfect harmony. The finished product is extremely tender and tasty.

A 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)
Sugar for cream a glass of two hundred grams
Vanilla sugar 10 gr.

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

Step by step cooking process

Melt the honey in a saucepan over low heat. The honey should be hot, but you don't need to boil it.
Add honey to soda, stir. Here we will see a lush and thick foam. Everything is correct, as it should be.
Pour sugar into a saucepan and add water.
Stir the mass and again put the saucepan on the fire.
Stir and heat until the sugar is completely dissolved. When this happens, thick foam will appear again.
Boil the mass on low heat for min. 5 without ceasing to stir. It will boil down a bit and take on a nice caramel color.
Now take it off the heat and add the oil. Dissolve it by stirring the mixture. Then set aside and let it cool down a bit.
In a separate bowl, break the eggs, chop.
Add the chatter to the cooled honey mixture, mix quickly.
We 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 slightly sticky. If your dough is spreading on the table, add another 50-70 grams of flour.
Divide the dough into pieces. There should be 8 to 10 of them.
We wrap each lump in cling film, send it to the refrigerator for 40 minutes.
We will get the lumps separately and roll them out on parchment for baking. For convenience, grind it with flour. You need to roll out thinly enough, up to 3 mm thick. maximum.
Cut the layer evenly with a plate. Trimmings can be connected, and make additional cakes. They will go for the cake, and come in handy for crumbs.
We prick the cake with a fork so that it does not bubble.
Together with parchment, transfer the dough to a baking sheet, send it to a hot oven for 5 minutes. The required temperature is 180 degrees.
Bake all the cakes, give time to cool.
Prepare the cream: in a bowl, mix sour cream and sugar. Add vanilla sugar and beat with a whisk until sugar dissolves. The cream is ready. Simple, like all genius.
Grind the scraps from the cakes into crumbs. This can be done on a combine, or on a simple fine grater.
Now the best part - assembling the cake. We smear the cakes with cream, put them in an appetizing pile. Don't forget to grease the sides too.
We decorate our work with crumbs on all sides, send it to the refrigerator for impregnation. This will take 5-6 hours.

And 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 a water bath, and this is a recipe for custard honey cake. You see, it was not in vain that I said that you need to copy all the options. Each is good in its own way.

Recipe for a delicious honey cake with custard and chocolate icing

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

For the test we need:

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

Cream products:

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

Glaze Ingredients:

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

Step by step process of making honey cakes

Cooking custard

How to make chocolate frosting

Now it remains to collect the cake. To do this, generously smear the cakes with cream, put them in a pile. 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 have to cook another portion, so see for yourself.

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

How to cook a delicious honey cake in a pan

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

The wish for the recipe is this - use a frying pan with a thick bottom. 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

Cream products:

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

Preparing dough and baking cakes

Our handsome man is ready. Now you need to give him time to recover, soak in the delights of the cream.
After 5 hours, you can invite to the table. Eat to your health!

The honey cake has another affectionate name "Ryzhik". I advise you to watch the video recipe for its preparation at home.

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 and not spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda.

Mix quickly. The mass will increase slightly in volume and brighten.

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 should be left on the kitchen table for 10 minutes - "rest" and "ripen". If after this time the dough sticks strongly to the hands and the table, add a little flour, no more than 50 g, otherwise the dough will turn out to be too dense and it will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply pinched off). I get 12 cakes 18 cm in diameter. Also, you need to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before you start rolling, turn on the oven. Cakes for honey cakes need to be baked at 180 degrees. We take a piece of dough, knead it, put it on a sheet of parchment dusted with flour.

Roll out.

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

And so - all future cakes. We prick them with a fork in several places. You can put them on top of each other right on the parchment, they will not stick together and will calmly wait for their turn.

We bake one or more cakes, depending on how much your oven allows. Mine only bakes optimally on medium, so I usually bake one cake at a time. Down, under the baking sheet with the cake, I always put a container of water, otherwise the bottom burns. Cakes are baked very quickly, up to 5 minutes. Watch out!

We take out the cake and immediately cut it into a plate (square or rectangular if you want the appropriate honey cake). Save the cuts.

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

So we baked all the cakes!

Take them off the parchment. Usually I spread it on it after I cut it in shape to be sure that the baked cakes do not stick to each other :) Here they are, our golden honey beauties!

Collecting the cake!

For this cake, we need sour cream. You need to do it in advance, but how - I told and showed in detail in the post. A homemade honey cake can be assembled without a ring (if, for example, you rarely make cakes and took up the honey cake only because it does not need a special form), but it is more reliable - after all, in it. I recommend it from the bottom of my heart: nothing will leak anywhere, and the cake is guaranteed to turn out even and beautiful! So, we take a ring (a special confectionery, a transformer or from a detachable baking dish), lay the walls with a film (I have an acetate one, but you can use any, most importantly, a dense one, it will be difficult to evenly distribute the other along the wall).

We put the cake. We put cream on it. Then more cake. Etc.

A few general tips 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.

We can safely say that in Soviet times, the Medovik cake surpassed all recipes for homemade holiday baking in popularity. Since then, several of the most delicious and simple classic cake recipes have been known - with sour cream, condensed milk and custard. All of them are equal in terms of delicate honey taste. Then we shared recipes like some kind of treasure, and did not suspect that the chef of Emperor Alexander I came up with a honey-soaked dessert.

Now no one will remember the name of the confectioner, but the masterpiece remained with us, delighting and delighting. I hope that the proposed detailed step-by-step photo recipes will help you cope with the task.

The most delicious honey cake - a classic sour cream recipe

A classic is the recipe according to which a cake was prepared at home in Soviet times. It was made with sour cream, very simple and delicious. If you remember, many often called him "Ginger". But it turns out that the imperial cook, who came up with the idea of baking cakes with honey and soaking them with cream, made sour cream.

You will need for cakes:

Eggs - a couple of pieces.
Salt - a pinch.
Butter - 100 gr.
Honey - 2 tbsp. spoons.
Soda - a small spoon.
Sugar - 220 gr.
Flour - 400 gr.

For sour cream:

Oil - 250 gr.
Powdered sugar - 200 gr.
Sour cream, fat - 300 gr.

Recipe with photo step by step

Initially, it is necessary to mix eggs in a saucepan with a pinch of salt, a sweetener - beat everything with a whisk (mixer).

Lay the butter, honey to the eggs, put the saucepan on medium heat.

Bring the mass to a boil, but in no case let it boil, otherwise the eggs will quickly curdle. Do not move away from the stove, constantly stir the contents of the saucepan.

Remove the saucepan from the burner, pour in the soda. Start stirring vigorously. Soon you will notice that the mass began to increase in volume. This is soda and honey reacted. Don't stop until the soda is done.

Leave the hot honey mass alone for a few minutes. Gradually, the foam will begin to sink. This is a signal to continue kneading the dough. Start adding flour little by little.

You may need a little more flour, or a little less than the specified amount, see the situation. But I do not advise adding more than the recipe says. The hot dough will stick to your palms at first. But after lying in the refrigerator, the mixture will cool down, the consistency will become quite dense, the stickiness will disappear.

Stir the dough first with a spoon. When this becomes difficult, move to the work surface of the table.

Keep working with your hands. The dough will be quite soft. Sprinkle flour a little at a time, otherwise the mass will become clogged with flour, it will become dense.

Roll the finished dough into a sausage as in the photo. Divide by the required number of cakes. You can cut the sausage into 6.8, 10 parts. I prefer to divide into 10 parts, because thin cakes are baked faster, better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage, make a bun from each part.

Place them on a plate dusted with flour. Send on the shelf of the refrigerator to "rest" for an hour. During this time, the mass will finally “grab”, it will become dense, it will be easy to work with it. You can cool the dough at an earlier stage of preparation, before dividing into balls. But I prefer this way.

After an hour, remove the blanks from the refrigerator. Dust the worktop with flour. Roll out the bun into a thin cake. Then, using a ring with a diameter of 20 cm, cut out the blank for the cake. In the absence of a special tool, blanks can be cut with a plate of a suitable diameter.

Do not remove the trimmings, they need to be baked along with the cakes. Be sure to prick the crust all over with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 ° C. Baking takes place very quickly, no more than 5 minutes, until golden.

The beauty of the honey cake is that you can bake the cakes in advance. Place in a cool, dry place, wrapped in cling film, and use within 1-2 weeks. That is, there is an opportunity to prepare in advance for the festive chores, meeting guests.

Let's move on to cream. Combine the butter with powdered sugar, start beating with a mixer. Work for five minutes at high speed until the mixture is fluffy. Remove the butter from the refrigerator in advance, it should be at room temperature, soft.

Spread the cream evenly over the cakes. Do not forget to leave a couple of spoons for coating the sides of the honey cake.

We collect the cake. Lay cling film or paper on a serving plate, as shown in the photo. Drip a little cream in the middle so that the design does not slip.

Lay the cakes on top of each other, spreading the cream.

Cover the side with cream so that the cake is evenly soaked.

Grind the cake cuts into not too small crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake decoration. Optionally, you can add any berries, nuts, chocolate chips.

It remains to carefully pull out the paper. Thus, after assembling the honey cake, the plate will remain clean.

In the piggy bank of cake recipes:

Delicious classic honey cake with custard

“Honey fluff”, as honey cakes are also called, smeared with custard cream, it will turn out soft, tender, with a delicious aroma of honey. It cuts easily, like butter, and literally melts in your mouth, and the recipe is obscenely simple.

You will need:

Eggs - 2 pcs.
Honey - 2 bol. spoons.
Sugar - a glass (250 gr.).
Flour - 0.5 kg.
Oil - 50 gr.
Baking soda - a small spoon.

For custard take:

Milk - 0.5 liters.
Sugar - 150-200 gr.
Eggs - 2 pcs.
Flour - 50 gr. (2 spoons).
Vanilla sugar.
Oil - 100 gr.

Step by step recipe:

Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
Over moderate heat, stirring constantly, wait for the sugar to dissolve.
Turn off the fire, add baking soda. Stir vigorously until volume doubles.
Stir in flour in small amounts. Gradually, the mass will begin to cool and thicken. After cooling, transfer the mass to the work surface. Continue kneading with your hands until the dough is soft and pliable.
Divide the dough into 8-10 equal pieces. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
Brew cream. Pour the flour product into the pan, beat in the eggs, add the rest of the ingredients indicated in the recipe list, except for milk and butter. Stir.
Slowly adding milk, stir the cream into a homogeneous mixture.
Put to cook on a small fire. Stir the contents vigorously, especially often lifting the mass from the bottom to break up lumps. Notice the beginning of boiling - remove the saucepan from the burner.
Add hot oil to the contents. Keep in mind that it is laid warm. After mixing, cover the dish with the cream with a film, otherwise a film will form during cooling. Cool to room temperature.
Roll out honey cakes. Bake at 170-180 ° C for literally 3-4 minutes, until lightly browned. The time depends on the power of the oven.
Immediately cut to the desired diameter without throwing away the crumbs. Do not tighten the trimming, otherwise the cake will crumble (you can cut it before baking, as in the first recipe).
Spread honey cakes with cream. Work on the sides.
Sprinkle generously with crushed crumbs left after trimming. Decorate the top and sides. The rest of the cake decor is up to you. Leave the dessert to soak for a couple of hours.

Cake Medovik - a simple classic recipe with condensed milk

The peculiarity of this recipe is that the dough is cooked in a water bath. Alternatively, it is permissible to use ready-made boiled condensed milk as a cream.

Take for dough:

Flour - 300-500 gr.
Honey - 2 tbsp. spoons.
Oil - 100 gr.
Eggs - 2 pcs.
Soda - a small spoon.
Sugar - 0.2 kg.

For condensed milk cream:

Condensed milk is a standard jar.
Oil - 0.3 kg.
To decorate the dessert:
Walnuts - a handful.
Chocolate chips, almond petals.

How to make a delicious honey cake:

Pour hot water into the pan, turn on the gas. Place a bowl on top. Make sure that the water from the pot does not touch the bottom of the bowl.
Put honey, butter, sugar in a bowl, stir.
Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
Next, start adding flour. Knead quickly into a soft, pliable dough.
Refrigerate, covered with a towel or cling film, for 30-60 minutes.
After the required time, remove the chilled dough, divide into equal pieces.
Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
For impregnation, make a cream by first whipping the butter softened in the bath. Then, gradually adding condensed milk, work well with a mixer, resulting in a sweet homogeneous mass.
It remains to smear honey cakes, put them in a cake. Then grease the sides of the structure with cream, decorate according to tradition with crumbs, nuts, chocolate. I advise you to chop the crumbs of scraps and nuts in a blender and mix.
For high-quality impregnation, let the honey cake stand for 2 hours, at least.

Cream ice cream for honey cake

I offer another recipe for a cream for smearing homemade honey cakes. This is cream ice cream, or Diplomat.

For cream ice cream:

Cream - 200 ml.
Milk - 400 ml.
Granulated sugar - 180 gr.
Egg.
Oil - 100 gr.
Corn starch - 3 large, with a slide, spoons.

Making the cream is easy: add the components one by one, whisking each time until smooth.

Video recipe from Olga Matvey with step-by-step recommendations for making the most delicious Medovik. Let your cakes be successful, and your relatives be proud of your skill!

Homemade Medovik is an indescribably delicious delicacy to which there is no indifferent person. Below are many variations of making such a dessert with your own hands, including the recipe for a classic honey cake, as our grandmothers still remember it.

Medovik with sour cream - a classic of the Soviet era. Cooking it according to the classic recipe is not so difficult.

We will make dough from the following products:

2 eggs;
200 g of sugar;
half the oil;
2-3 tbsp. l. honey;
450 g of sifted flour;
soda on the tip of a spoon.

For the cream you will need:

half a kilo of sour cream;
three times less sugar;
5 g vanillin.

Cooking cakes is as follows:

The preparation of the test has its own nuance - it is done in a steam or water bath. To do this, send a pan filled to half with water to bask over low heat.
While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit in a pot of water and won't be damaged by contact with boiling water.
We introduce honey and softened butter with soda into the sweet mass. We beat everything again, send it to the bath and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
Pour half the flour into the warm base and continue to knead so that it remains homogeneous. When the dough begins to grow and begins to darken, it's time to remove the container from the bath.
Let the future base of the cake cool to a warm state. Then, in small portions, we introduce the rest of the flour, knead the dough and roll it into a ball.
We divide the finished dough into 8 identical parts, wrap them in bags or film and send them to the refrigerator to cool. Half an hour is enough.
We heat the oven to 200 degrees.
Roll out the pastry thinly and bake for 3-4 minutes. To get even cakes of the same size, use a frying pan lid or a plate of a suitable diameter as a stencil. In order for the cake to be even and not bubble, it must be pierced with a fork over the entire surface.
Bake dough scraps with cakes. After, they can be broken into crumbs and decorate the cake with it.

The preparation of the cream is very simple - beat all the ingredients well with a mixer. We coat the cakes with the resulting cream, sprinkle with crumbs and let it soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and fragrant.

Dough:

a couple of eggs;
1 st. Sahara;
a couple of spoons of honey;
one and a half cups of flour;
half a spoon of soda, slaked with vinegar.

Cream:

butter - a quarter of a kilo;
condensed milk - a standard can;
cocoa - 50 grams;
walnuts - the same.

Cake preparation is as follows:

Beat the egg-sugar mass. Introduce honey, sift the flour and again work everything with a whisk.
Extinguish the soda with vinegar, and then pour the mixture into the dough and mix.
Bake 4-5 cakes from the dough in a round detachable form in the oven at 200ºС for 10-12 minutes. If the cooled cakes have irregularities, they should be carefully cut with a knife and crushed into crumbs, which can then be used for decoration.
Beat soft butter with cocoa and milk until smooth.
Assemble the cake by layering the cakes with cream and covering its sides with it.

It remains to decorate the dessert and let it brew in the refrigerator.

The classic Soviet-era recipe consists of simple and affordable products.

For the test according to the standard, prepare in advance:

50 g of oil;
egg;
200 g of sugar;
2 tbsp. l. fresh milk;
2 tbsp. l. honey;
1 tsp soda;
500 g flour.

For cream you need to take:

400 g sour cream;
200 g sugar.

Cooking like this:

In the steam bath, first of all, honey, egg, soda, butter and sugar are mixed. The mass languishes with constant stirring over low heat for 10-12 minutes, until it begins to darken. Boiling must not be allowed.
The bowl is removed from the bath, left for 5-10 minutes aside, so that the contents cool slightly.
Then flour is sifted into it and the dough is kneaded. At this stage, milk is introduced - one spoon at a time, following the density of the resulting dough. The workpiece should not be too tight, but the dough should be soft and docile, not sticky.
Roll the dough into a ball and leave to rest for an hour. Then divide it into 8-9 pucks and roll into cakes.
Further, the process is similar to the description of the previous recipes - bake the cakes, layer with cream of sour cream and sugar, let it soak.

On a water bath

Honey cake in a water bath is very tender and incredibly tasty.

Dough:

100 g of oil;
50 g honey;
180 g of sugar;
2 eggs;
1 tsp soda;
3 art. flour;
1 pinch of salt.

Cream choose any of the above.

In a water bath, first melt the butter with honey, mixing them together during the heating process.
In the meantime, beat the egg-sugar mass separately, adding salt there.
Cool the melted buttery mass to a warm state and combine with the egg. Do not pour hot mass, otherwise the egg will curl.
Sift flour with baking powder (soda) into the mixture and mix well with a spoon. Then knead by hand and leave for a quarter of an hour to rest.
In the meantime, beat the cream with a mixer from the selected products. Bake cakes in the oven.
Collect the dessert, let it soak in the refrigerator and serve.

Honey cake - a classic recipe with custard

Dough:

1 st. Sahara;
100 g of oil;
2 eggs;
500 g flour;
½ tsp soda or 1 tsp. baking powder;
2 tbsp. l. honey.

Cream:

2 eggs;
80 g butter;
50-80 g sugar (to taste);
1-2 tbsp. l. flour to create a thick consistency;
2 tbsp. milk.

In this recipe, we will cook the other way around - let's start with the cream:

Brew the cream from the above ingredients. Cook over low heat, stirring constantly. When it begins to thicken, it can be removed from the heat, set aside and allowed to cool slightly.
In the meantime, it's time to do the cakes. Melt the butter and honey, beat the eggs with sugar and combine with the rest of the products. The last to introduce the oil-honey mixture. Knead the dough well and bake cakes out of it.

We will collect the cake, decorate and let it soak for 4-6 hours. Can be left overnight.

Honey cake in 15 minutes

According to this recipe, a soft, tender honey cake is obtained.

Dough:

a couple of eggs;
3 art. l. Sahara;
3 art. l. not candied honey;
1 tsp soda;
1 ½ - 2 tbsp. flour.

Cream:

600 g of fat sour cream;
½ st. Sahara.

Initially, we prepare the dough by combining all the prescription products together and kneading well with a mixer. The process won't take long. Then pour the batter into a baking dish and bake the cake at 180ºС for 20 minutes.

Meanwhile, whip the cream. We cut the finished cake lengthwise into 3 identical parts. We layer them with cream, collect the cake, also cover its sides, decorate and let it soak for just a couple of hours.

Honey cake "Ryzhik"

2 eggs;
½ st. Sahara;
100 g of oil;
3 art. l. honey;
2 tsp soda;
3 art. flour;
1 can of condensed milk with sugar.

Let's start assembling the "Ryzhik":

Beat the egg-sugar mixture until foamy (use only half the sugar). Then, in a separate, medium-sized saucepan, combine half the butter and the remaining sugar, heat over low heat until the latter is dissolved. To prevent the mass from burning, stir.
Next, add honey and slaked soda. The mass will begin to boil and will increase in volume - so it's time to remove it from the stove. Let cool for a quarter of an hour, maybe a little more.
We introduce the egg mixture, constantly stirring everything with a spoon.
We put the pan back on a slow fire and, with constant stirring, sift in 2 cups of flour. When the mass begins to thicken and acquire a brownish tint, remove from heat and sift the remaining flour.
We knead the dough, let it stand for a quarter of an hour, then divide it into 10 identical parts, roll them into cakes and bake on a floured baking sheet at 170ºС for 5-7 minutes.
We prepare a cream from butter and milk, grease the cakes with it. Give it time to soak the dessert before serving.

Biscuit Cake

The biscuit consists of:

7 eggs;
1 st. Sahara;
4 tbsp. l. honey;
1 st. flour.

The cream will suit any of the above recipes.

For the test, you just need to combine the products and beat them well with a mixer. Then bake in a round shape, pouring out the dough in approximately equal portions. Or bake a large biscuit and cut it lengthwise into approximately the same cakes. Lubricate with the prepared cream and let it soak a little.

Cooking in a frying pan

3 art. flour;
2 eggs;
2 tbsp. l. honey;
130 g margarine;
1 st. Sahara;
1 tsp baking powder;
1 can of condensed milk;
200 g butter.

The cooking process is as follows:

Melt honey and margarine in a slow water bath. Then remove and mix with flour, eggs, sugar and baking powder. Knead the dough thoroughly with a spoon - it will turn out to be quite liquid.
Grease the frying pan with oil. Pour a thin layer of dough and bake until golden brown. In total, 5-6 blanks should turn out.
We prepare the cream from melted butter and condensed milk, simply by whisking them together.
Smear the finished cakes with cream, laying on top of each other. We also cover the sides of the cake with cream. Let's brew in the refrigerator.

With caramel flavor

Dough:

400 g flour;
150 g of sugar;
110 g of oil;
1 large or 2 small eggs;
½ tsp soda;
2 ½ st. l. flower or linden honey;
some citric acid.

Cream:

200 g of condensed milk with sugar;
200 g of the fattest cream;
100 g of the fattest sour cream.

The preparation will be as follows:

First of all, we measure the necessary products.
The next step is to make the caramel. Pour sugar into a saucepan and put it on the stove to warm up. When the product melts and acquires a caramel hue, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mass with a wooden spoon / spatula, but in no case a metal one.
Cool the mass a little - if poured into a cold container and stir constantly, it will take 10-12 minutes, and if left in a hot saucepan, then longer. It is advisable to have a special thermometer in the kitchen.
Mix soda, lemon juice and flour.
In the cooled caramel, we introduce, stirring, the eggs, and then the flour mixture. Knead the dough with a spatula, then with your hands, laying it out on a work surface with flour.
We divide the dough into equal pieces, from which we make cakes.
For cream, beat separately condensed milk with sour cream and separately - cream into a fluffy mass. Combine both mixtures, mixing gently with a spoon.
We collect the cake, layering caramel cakes with cream.

Delicate chocolate honey treat

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