Honey cake is a great recipe at home. Cake "Honey cake" step by step recipe with photos

Everyone knows what a delicious honey cake looks like, but not everyone knows how to cook it properly. By visiting my site, you can find the most delicious cake recipes, which, by the way, were prepared and tried by me. the classic recipe can be prepared in a variety of ways, and you can find several of them in this article.

The classic honey cake recipe with photos and step by step cooking

Probably not everyone knows that the honey cake appeared about two centuries ago and only people of high rank, that is, the Russian nobility, could enjoy its excellent taste. In Soviet times, much has changed, and almost everyone could enjoy such sweetness, since the cake was sold in many pastry shops. I want to give you a cake recipe that you will surely like, and you can remember the taste for a long time.

INGREDIENTS:

• 2 medium eggs;
• 1 tbsp sugar;
• 100 g butter;
• 3-4 st. l. honey;
• 2 tsp baking soda;
• 3.5 tbsp flour. You may need a little more flour, you will look at the consistency of the dough;

• 250-300 g butter;
• 1 b. condensed milk;

COOKING:

Here we have presented you the classic honey cake recipe. If you follow all the recommendations correctly, then such a sweet will become your favorite and you will undoubtedly add the recipe to your notebook. Bon appetit!

Dear readers of my site! I want to bring to your attention a honey cake classic recipe. We can say that this is our family recipe, since my grandmother also cooked the cake. I myself have baked it several times, and every time I admire the taste of the cake, it is impossible to compare them with anything. I will not describe its taste for a long time, but rather go straight to the description of the recipe.

INGREDIENTS:

• 6 art. flour;
• 4 things. small eggs;
• 100 g butter;
• 4 tbsp. l. honey;
• 2 tsp soda (but without a slide);

• 1 kg of sour cream (it is best to take homemade, it is more fatty);
• 2 tbsp. Sahara;

COOKING:

CREAM PREPARATION:

Mix sour cream together with sugar and beat well with a mixer until you get a thick cream;

If sour cream is not very thick, you can add a thickener, then you will get a cream of the desired concentration;

Cakes and cream are ready, you can begin to form the cake itself. Lubricate each layer with sour cream. It should turn out to be at least 10 cm high. To decorate the cake, sprinkle with finely crushed crumbs. We put the cake in the refrigerator and let it soak.

You can see a photo of the recipe for the classic honey cake on my website. Having tried many cakes, I can say with confidence that this one is worthy of your attention, because its taste cannot be compared with anything. We can say that he is "perfect".

INGREDIENTS:

• 230-250 gr. Sahara;
• 4 tbsp. l. honey;
• 4 things. eggs;
• 1 tsp soda;
• 480-500 gr. flour;

Custard:

• 1.2 l. fresh milk;
• 620 gr sugar;
• 40 gr. butter;
• 140 gr. flour;
• 4 eggs;
• 2 p. vanillin or vanilla sugar;

COOKING:

CREAM PREPARATION:

1. Before preparing the cream, put the flour in the oven at a temperature of 110 degrees for 5 minutes, then the cream will have a light, as if nutty flavor;
2. Pour all the milk into the pan, pour sugar into it and bring the mixture to a boil;
3. We take eggs and flour, mix them well so that there are no lumps;
4. Next, add the milk mixture to the flour mixture and beat with a mixer until a homogeneous mass is obtained;
5. We put the cream back on the stove and bring to a boil, stirring gradually until it becomes thick;
6. When the cream has become thick, add butter and vanilla, mix. We wait until it cools down.

So, we have both cakes and cream ready, we can proceed to the formation of the cake itself. Lubricate each cake and the edges of the cake with cream.

Grind the crumbs from the cake and sprinkle them with "Honey cake".

Be sure to put in a cold place, or refrigerator for at least 12 hours. This time will be enough for the cake to soak.

You can also find a recipe with a photo of the classic honey cake on my portal.

Bon appetit everyone!

Cake "Honey cake" in a pan

Almost every person associates the honey cake with childhood, because its honey taste cannot be compared with anything. Today for you, my dear users, I have prepared a classic honey cake recipe in a pan. This is not a joke at all, indeed "Honey cake" can be cooked in a pan and it practically does not differ from what is cooked in the oven. Let's start baking the most delicious honey cake.

INGREDIENTS:

• 2 eggs;
• 2 tbsp honey;
• 200-220 gr flour;
• 200 gr sugar;
• 60-80 gr butter;
• 1 tsp soda;
• 1 p vanillin or vanilla sugar;

• 600 gr sour cream (choose the fattest);
• 1 tbsp sugar or powder;

COOKING:

1. Before baking the cake, prepare the cream, as it needs time to harden. It is best to take fatter sour cream, but you can also use 20%, but not lower than fat content, since it is hard to beat and it will drain over pastries;
2. Take sour cream and add sugar or powdered sugar to it, beat until you get a glossy mass. This is our cake cream. It should be thick. For taste, you can add more vanilla sugar;
3. Put the cream in the refrigerator and cover it with a lid or cling film so that it does not absorb the smells of cooked dishes;
4. Let's start preparing the dough. Prepare a water bath. In a bowl, mix honey with butter, stir gradually until you get a homogeneous mass;
5. Take another bowl and beat eggs with sugar until white foam;
6. Add soda and beat again;
7. Mix the egg mixture with the honey-butter mixture and stir gently;
8. Remove our mixture from the water bath and gradually pour flour into it;
9. Divide the resulting dough into 8 equal parts. Leave one, and start your cake baking with it. Wrap the remaining dough in cling film and put in the freezer;
10. We put the pan on the stove, and in the meantime, while it warms up, roll out the cakes. Before you put it to bake, you must immediately make it a shape, that is, the cake must be in perfect shape, without extra corners;
11. Baking cakes in a pan is much faster. When the crust has turned brown, turn over to the other side and that's it, your cake is ready. Roughly cook the cake on each side for 1 minute. If something is unclear to you, then a step-by-step recipe for the classic Honey cake can be seen in the photo;
12. Lubricate our cake with cream and refrigerate to soak it;
13. Sprinkle honey cake on top and sides. You can even sprinkle with coconut flakes, a good combination.

If you don’t want to spend a lot of time preparing a cake, but you want something sweet for tea, then “Honey cake” in a pan is a great solution.

Dear readers and just guests of my site! I just couldn't resist sharing this recipe with you. Looking through my old cookbooks, I came across a classic honey cake recipe, and I just couldn’t leave it unattended and not tell you about it. “Medovik” is being prepared very quickly, the products are affordable, I think every housewife will have all the necessary ingredients in the refrigerator. So let's start baking an insanely delicious cake.

INGREDIENTS:

• 3 small eggs;
• 1 tbsp sugar or 200 g of powdered sugar;
• 3 art. l. honey with a slide;
• 180-200 gr butter;
• 1 tsp soda;
• 500 g of sifted flour;

• 1300 gr sour cream, not less than 30% fat;
• 300 gr of powdered sugar;
• 1 p vanilla sugar;

The recipe for the classic honey cake allows you to cook it with condensed milk cream, and not just sour cream. The choice depends on your tastes.

COOKING:

You can use cookie cutters. Fill them with chocolate and put them in the fridge. When the decoration has frozen, just lay it beautifully on the cake along with strawberries.

Such a cake can be prepared for a variety of events, because it is not only tasty, but also beautiful. Visit my site and you will find a wide variety of cake recipes, no doubt one of them will take pride of place in your cookbook and become a favorite in your family.

Appeared about 200 years ago, when the cook of Emperor Alexander I prepared a delicious dessert for his wife. The name of the culinary specialist has not been preserved in history, but the Russian honey cake has become a classic of confectionery art. Now there are many recipes for delicious honey cakes, but initially the famous cake was honey cakes with sour cream. How is honey cake prepared now?

A simple honey cake recipe

Each housewife has her own recipe for making a honey cake at home, because a cake baked with her own hands is much better than factory baked goods, to which dyes, preservatives and flavors are also added. Why artificially improve the taste of an already wonderful dessert?

To prepare the dough, you will need some liquid honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the cakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a consistency that it can be rolled out, and then put in the refrigerator for 40 minutes. Interestingly, German honey cake is prepared using yeast, and there are also lean recipes without eggs and butter.

Honey cake cream recipe

Cream for honey cake is made simply - sour cream is whipped with sugar, sometimes condensed milk is added to it. Sour cream should be very fresh, chilled and with a high percentage of fat to make the cream more airy and velvety. With a cream prepared on the basis of liquid sour cream, the cakes are perfectly saturated, but there will be no cream layer between them. If the sour cream is liquid, pour it into cheesecloth, folded several times, and leave for 3 hours to drain excess liquid. The sour cream will thicken and beat well.

If you use powdered sugar instead of sugar, the texture of the cream will become more pleasant, and the grains of sugar will not squeak on your teeth. You can add coconut flakes, nuts, jam, jam, chopped fruits, a little orange or lemon zest, cocoa or chocolate to the cream. Very tasty in this cake and custard.

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat) is whipped with boiled condensed milk for 10-15 minutes, until the mass increases in volume. If you coat the cakes with different creams, alternating layers, the cake will acquire an original taste, since the sour cream sourness will pleasantly shade the sweetness of condensed milk and the honey cake will turn out not so cloying.

How to make cakes for honey cake

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this point should be covered with a napkin or cling film, otherwise it will dry out. Usually, in a standard recipe, about 7-10 cakes are obtained, which can be leveled by placing a plate, mold, or other template on top.

The cakes are pierced in several places with a fork, laid out on a baking sheet and baked in turn for 5-7 minutes in the oven. After baking, the shape of the cake is corrected by cutting off the edges with a knife, moreover, they turn out to be more even and beautiful just when they are cut off in finished form. After that, the cakes are smeared with cream and sprinkled on top and on the sides with chopped biscuit scraps, nuts and chocolate. When covering the cake with cream, do not forget about the edges of the cakes so that they are also well saturated and soft.

A few secrets from the confectioner

Do not use buckwheat and acacia honey for dough: despite the incomparable taste and aroma of these types of honey, the cakes will be a little bitter. Honey must be liquid so that the dough is homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to lay out the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the cakes are light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, that is, the fire should be made small. If you use baking powder instead of soda, add it at the end of kneading. Some housewives advise adding soda not during the preparation of the dough, but to the eggs when beating - this way they increase in volume faster.

Another valuable tip: when you start collecting honey cake, first put a little cream on the dish, and then lay the first cake layer to make the cake juicier and softer.

Classic homemade honey cake: step by step recipe with photo

We offer you a step-by-step honey cake recipe. With our instructions, you will quickly master this pastry art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each for dough and cream), liquid honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 g.

Cooking method:

1. Fill a large pot with water and put on fire.

2. In a small saucepan, mix the eggs with sugar and beat the mass well until fluffy.

3. Add butter, honey and soda to beaten eggs.

3. Put the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

4. Pour 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and plastic dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll each bun into a round and thin cake.

8. Put the cake on a baking sheet, oiled or covered with baking paper. Bake for 3 minutes at 180°C.

9. Cut the cakes around the edges and cool them, and crumble the trimmings.

10. Make a cream of sour cream and sugar by whipping the mixture with a mixer.

11. Assemble the cake by spreading cream on the cakes.

12. Sprinkle the honey cake crumbs left over from the cakes.

13. Leave the cake for 1.5-2 hours at room temperature to soak, and then keep it in the refrigerator for at least 8 hours.

A classic honey cake can be decorated with chocolate or nut sprinkles, and a little crushed fruit can be added to the cream. Cook more, because the cake is eaten very quickly. Enjoy your meal!

Exquisite honey cake with cognac

This is one that can be prepared for any holiday, and if the children taste the cake, cognac can be replaced with fruit syrup.

Melt in a water bath 1 cup sugar, 100 g butter and 2 tbsp. l. honey. Beat separately 3 eggs and 1 tsp. soda, pour in the egg and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out each round cake, and then bake at a temperature of 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with a syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Put the cakes on top of each other and grease them with a cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

Quick honey cake in an hour and a half

If there is no time, you can use this recipe, which differs from the classic cooking scheme. You are not baking 7-10 cakes, but one tall biscuit, which is cut into several cakes.

Beat 4 proteins with a glass of sugar, and then gradually add 4 yolks, 3 tbsp. l. honey, 1 tsp soda slaked with vinegar and 1.5 cups of flour. The dough should be like thick sour cream. Pour it into a mold greased with oil and bake a biscuit for half an hour at a temperature of 170-180 ° C.

The finished biscuit will be high (about 10 cm), fluffy and airy. Cut it into 5 cakes and spread with a cream made from 400 ml of thick sour cream and 0.5 cups of powdered sugar. Add some raisins and walnuts to the cream, decorate the honey cake with them, let the cakes soak and serve the dessert on the table!

On our website you will find many honey cake recipes with photos and detailed instructions for making this cake. Thanks to the chef of Alexander I for coming up with this delicious dessert that makes life seem even more beautiful…

Every weekend I turn into a fairy. Of course, good. I have to represent the art of reincarnation in the kitchen. Yes, yes, don't be surprised. It is necessary to come up with and recreate a culinary masterpiece that only good wizards can do. Soon our family will have a holiday - the birthday of the youngest daughter. And I have already received an order from the future birthday girl - to cook a delicious cake, because she invites all her friends to the holiday.

What kind of cake will you bake this time? I often bake biscuit cakes according to different recipes, and they diverge with a bang - they are happily absorbed by my household. But this time I decided to bake a homemade honey cake. My youngest somehow favors him more.

It turns out very fragrant and tender, and will surely bring great pleasure, especially to those who love honey. After all, the cakes of a home-made honey cake turn out to be very lush and soft, and after impregnation with a delicate cream, it simply melts in your mouth, it is impossible to resist eating another piece.

In the preparation of a homemade honey cake, it does not require a lot of time, the main thing here is to knead the dough for the cakes well. I hope the children's holiday will turn out wonderful, and my daughter, along with the guests, will be satisfied.

The preparation time for the cake is a maximum of one and a half hours.

So, let's get down to witchcraft.

Ingredients

• For test:
• Honey - 4 tbsp. l.
• Sugar - 1 cup
• Eggs - 4 pcs.
• Baking soda - 1 tsp
• Butter - 150 gr.
• Flour - 3 cups
• vegetable oil for
  grease parchment
• For cream:
• Sugar - 1.5 cups
• Sour cream - 500 gr.
• walnuts for sprinkling 50 gr.

Instruction

1. We start by preparing the dough. Put honey together with sugar in a small saucepan and set it on a steam bath.
   
   
2. After dissolving the grains of sugar and honey, we throw oil into the saucepan.
   
   
3. And as soon as it melts, add soda.
   
   
4. And, thoroughly mixing the whole mixture, pour in the already beaten eggs.
   
   
5. We cook the mass on a steam bath for about five minutes - it will gradually brighten and approximately double in size.
   
   
6. We remove the saucepan from the bath and gradually introduce flour into the mass.
   
   
7. In all the recipes I have come across, when preparing a honey cake, the dough, as a rule, is made thick - that is, it needs to be rolled into layers. I prefer to make the dough watery (something like thick sour cream in consistency) so that it can be poured onto a baking sheet - this way, in my opinion, the cakes turn out to be much softer and more magnificent.
   
   
8. Pour the finished dough onto oiled parchment, placed on a baking sheet with sides, and send it to the oven to bake for about 15 minutes at 200 ° C. This amount of dough was enough for me on two baking sheets measuring 30x30 cm.
   
   
9. Cooking cream. In a mixing bowl, mix sour cream with sugar.
   
   
10. Whisk thoroughly until the sugar is completely dissolved.
    
    
11. We form a cake. Carefully cut off the finished cakes on all sides.
    
    
12. We divide each cake into 2 equal halves. Set aside the cuttings for now.
    
    
13. I divided the dough before baking by eye, so the second cake turned out to be very thick and fluffy - I had to cut it into 2 halves, and then each of them into 2 more parts. As a result, I got only 6 cakes.
    
    
14. Now generously coat each cake with cream.
    
    
15. And lay out in an even pile.
    
    
16. Place the scraps from the cakes together with the walnuts in a blender bowl and grind into crumbs.
    
    
17. We coat the cake on all sides with cream and sprinkle with crumbs.
    
    
18. Here, in fact, homemade honey cake is ready. True, it would not hurt him to stand in the refrigerator for a couple of hours for impregnation and can be served at the festive table along with tea.

    My cake may have come out a bit unprepossessing, but it tastes just perfect. Bon appetit!
    
    

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 pieces. 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:

1. Send eggs with sugar to a saucepan, beat. Add softened butter, honey, continue beating.
2. Over moderate heat, stirring constantly, wait for the sugar to dissolve.
3. Turn off the fire, add baking soda. Stir vigorously until volume doubles.
4. 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.
5. Divide the dough into 8-10 equal parts. Roll into balls and place on a floured plate. Wrap with foil, send to the refrigerator shelf for an hour.
6. 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.
7. Slowly adding milk, stir the cream into a homogeneous mixture.
8. 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.
9. 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.
10. 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.
11. 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).
12. Spread honey cakes with cream. Work on the sides.
13. 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:

1. 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.
2. Put honey, butter, sugar in a bowl, stir.
3. Add baking soda and keep stirring. When the sugar dissolves, remove the bowl from the bath.
4. Enter the eggs, breaking one at a time, and vigorously whisking the mass with a whisk.
5. Next, start adding flour. Knead quickly into a soft, pliable dough.
6. Refrigerate, covered with a towel or cling film, for 30-60 minutes.
7. After the required time, remove the chilled dough, divide into equal pieces.
8. Roll into rounded balls, roll each into a cake. Cut out a circle with any round shape.
9. Prick the surface of the biscuits with a fork. Bake for 3-4 minutes at 180°C.
10. 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.
11. 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.
12. 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!