Everyone knows and loves the tender, tasty and fragrant honey cake, but not everyone knows how to cook it. The store-bought version does not always meet our expectations, this is true, but home-baked goods cannot be compared with anything else. If you have never baked a honey cake, this recipe is just for you. I took a lot of detailed photos on how to make honey cake at home.
This classic recipe honey cake with a slightly modified recipe to my taste. For the cake, I always make two creams - sour cream and condensed milk cream. Sour cream gives tenderness, and condensed milk cream gives an amazing creamy taste. Moreover, it is the taste, and not the feeling that you are eating a colored piece of butter, which is what roses on store-bought cakes are usually made from. From my detailed recipe you will learn how to make honey cake with condensed milk.
If you still want it classic honey cake, make a cake only with sour cream.
For honey cakes:
- Eggs – 3 pcs (100 g)
- Sugar – 300 g (1 glass + 2 tbsp)
- Butter - 50 gr
- Flour – 550/600 gr
- Honey – 150 g (4-5 tbsp)
- Soda – 1 tsp
For sour cream:
- Sour cream 20% – 500 gr
- Sugar – 300 g (1 glass + 2 tbsp)
For condensed milk cream:
- Condensed milk – 360 g (1 can)
- Butter – 200 gr
Recipe for honey cake in a water bath. Therefore you will need two pans. A smaller pan - in it we will prepare the dough, and a larger pan in which we will make a steam bath. The difference in the diameter of the pans should be such that the pan with the dough rests on the pan with water (does not fall through), and the steam escapes freely. You will see how to make a steam bath in the photo below.
You will also need a pan lid to cut out perfectly even cakes. Glass volume 250 ml.
How to bake a honey cake
Before you start preparing the dough, heat a water bath on the stove.
It is best to boil water in a kettle, and then pour as much water as needed into the pan (more on this below).
We begin preparing the fragrant dough for our honey cake.
Beat the eggs with sugar into a fluffy foam.
The more fluffy you beat, the better. The sugar should completely dissolve.
Add honey, butter and soda to beaten eggs. There is no need to extinguish the soda.
Place the pan with the honey mixture in a water bath.
To do this, pour enough water into the lower pan so that it barely touches the bottom of the upper pan and does not splash out over the edges during boiling.
Don't make the heat too high. The water should boil moderately.
We will prepare the aromatic dough for the honey cake for about 15 minutes. The color will begin to change before your eyes.
Stir the mixture with a spatula. Very quickly it will begin to caramelize slightly.
Zapaaah - song! Such a fragrant honey aroma appears in the kitchen! =)
Beautiful caramel stains appear on the surface of the honey mass.
And gradually the honey mass becomes brighter and more aromatic.
At the same time, the mass increases in volume by about 2 times, becomes fluffy and airy.
When the mass increases in volume (after 10-13 minutes), add 1 cup of flour, mix thoroughly with a spatula so that there are no lumps and brew the dough.
Brew - this means do not remove from the water bath for about 2-3 minutes, constantly stirring with a spatula.
The mass will gurgle slightly and acquire a beautiful shade.
Remove the dough from the heat and begin to gradually add the rest of the flour, stirring the dough with a spatula.
Be careful, it's hot!
When the dough becomes difficult to mix with a spatula, transfer it to the flour on the table and knead.
You should get a soft, pliable, not too tough dough.
Divide the dough into 7-8 equal parts, cover cling film and put it in the refrigerator for 30 minutes so that the honey cake dough cools down a little.
Now we bake the cakes for the honey cake.
Roll out the ball slightly larger than the diameter of the lid.
Bake the cakes at a temperature of 170-180 degrees for about 2-3 minutes.
Watch carefully, the cakes bake very quickly.
Cut out the hot cake with the lid directly on the sheet and transfer the cake to a flat surface until it cools completely, break the scraps and put them in a bowl. Swollen bubbles can be carefully cut off with a knife.
Attention
Right out of the oven, the honey cake cakes are soft, and after cooling they harden. This is normal and how it should be. Once the cake is soaked, it will melt in your mouth.
Now let’s prepare two wonderful creams for the honey cake: sour cream and condensed milk cream.
Beat sour cream with sugar, adding sugar 1 teaspoon at a time.
And beat the condensed milk with butter. The butter should be at room temperature, but not too soft.
The cake layers and two creams for the honey cake are ready, all that remains is to assemble the cake.
Advice
It happens that on the eve of the holiday you have very little time and there is no time to tinker with the cake, but homemade cakes I really want to. I can advise you to bake the cakes in advance (1-2 days in advance), and make the cream the day before the celebration and assemble the cake for soaking. Pre-prepared cake layers can be stored at room temperature(like regular cookies) under the lid, opening it slightly for air circulation so that the cakes do not get soggy.
Pour any cream onto a dish and place the cake on top - this way the bottom cake will be softer, soaked in cream.
Another thing is important: more cream means a tastier and more tender cake =)
Grind the scraps from the cakes into crumbs using a blender or knead with a rolling pin.
Sprinkle crumbs liberally over the top and sides of the cake. Leave the honey cake at room temperature for 1.5-2 hours and put it in the refrigerator for 6 hours, or better yet, overnight.
Honey cake with condensed milk and sour cream is a recipe of my culinary fantasy. In any case, I have never come across this option for preparing honey cake before. But, having prepared a honey cake several years ago according to the classic recipe with the addition of condensed milk cream, this is the only way I now cook.
Honey cake - calorie content per 100 grams = 444 kcal
- Proteins – 6 g
- Fats – 18 g
- Carbohydrates – 67 g
Have a nice holiday and enjoy your tea with such a beautiful and fragrant honey cake! =)
Best regards, Natalie Lissi
Everyone knows honey cake with sour cream. But that doesn't make him any less loved. Common and not very expensive products, ease of preparation and excellent taste make this cake popular. Very soft, tender and fragrant.
To prepare such a cake we will need: butter, sugar, eggs, honey, flour, soda, citric acid, sour cream and powdered sugar.
Combine sugar with eggs.
Grind the eggs and sugar well.
Place butter and honey in a separate bowl.
Melt butter and honey.
Place the bowl on the fire, add eggs and sugar to the honey and butter. Put soda and citric acid. Stir constantly. The mixture will foam.
Remove the bowl from the heat and gradually add the flour.
Knead the dough.
The dough should not stick to your hands. It will be soft and elastic.
Divide the dough into 7-9 parts and refrigerate for two to three hours.
When the dough has hardened sufficiently, remove it from the refrigerator. Roll out into a thin layer on baking paper and cut out a circle with a stencil.
My cake diameter is 20 cm.
Bake the cakes in the oven at a temperature of 170-175 degrees for 5-7 minutes each. I baked two at once and the process went very quickly.
I got 9 cakes. I crushed the latter into crumbs and sprinkled it on the cake.
Preparing the cream. To do this, combine sour cream with powdered sugar. The fattier the sour cream, the better. I used 21% fat. And I didn’t beat it, I just mixed it gently powdered sugar with sour cream.
Grease each cake with cream.
We do this with all the cakes.
Sour cream and honey cake is ready. Let it soak for 6-7 hours, or preferably overnight.
Serve with tea, coffee.
This incredibly delicious cake is known to everyone, it is easy to buy in the store, but, of course, your family will not remain indifferent if you take the liberty of making it yourself. A fragrant honey treat can lift the spirits of your household and make your Sunday tea party unforgettable.
Honey cake with sour cream - classic recipe
For the test you will need:
- Chicken egg – 2 pcs;
- Butter (not spread) – 100 g;
- Flower honey – 3 tbsp;
- Granulated sugar – 1 cup;
- Wheat flour (highest grade) – 500 g;
- Soda – 1 tsp.
To prepare the cream, take:
- 1 cup granulated sugar;
- Vanilla essence – 1 tsp;
- Sour cream (at least 20 percent fat) – 600 g.
Honey should be darker in color. It is usually more aromatic. It is better to purchase it from good beekeepers, but you can get by with what is offered in the store.
Preparing the dough
- Beat eggs and granulated sugar with a mixer until fluffy.
- Next, add soda, fragrant honey, softened butter to these ingredients, mix everything thoroughly.
- Place the bowl with the mixture in a water bath and, stirring, cook for about 10 minutes until the honey is completely dissolved.
- Next, add ½ part of the flour and cook until the dough begins to darken.
- Remove the bowl from the heat and let the mixture cool.
- Add the remaining flour to the slightly cooled mass, knead the dough until smooth.
- Divide the dough into 8 pieces and, covering with film, set to “rest” in a cold place for 30 minutes.
About the intricacies of baking cakes
- Turn on the oven and preheat it to a temperature of 200 degrees.
- We wet the work surface and spread baking paper on it - we will roll out the cakes on it.
- Roll out the dough, take a flat plate of the required diameter and, placing it on the resulting “pancake,” cut out a circle along the contour.
- Together with the paper, we send the dough into the oven, as well as the trimmings from the cake (later this crumb will be used for decoration).
- Baking time for each cake is approximately 3-4 minutes, until a beautiful golden color.
- While the first cake is baking, roll out the second one in the same way.
- There should be 8 cakes in total.
Preparing the cream
Beat the cooled sour cream, gradually adding granulated sugar and vanilla to it. You need to whip until the cream becomes thick and voluminous.
The next thing that remains is a very simple job: you need to assemble the cake. Place the cakes on top of each other, not forgetting to evenly coat them with cream. We also apply cream to the top cake, and turn the baked remains from the cakes into crumbs and sprinkle the cake on top.
Cake in a frying pan
For the test we will need:
- Dark fragrant honey – 100 g;
- Butter – 100 g;
- Granulated sugar – 150 g;
- Sour cream (fat content 20% or more) – 50 g;
- Wheat flour (preferably premium) – 400 g;
- Chicken egg – 3 pcs.;
- Baking soda – 1 tsp.
To prepare the cream, take:
- Granulated sugar – 200 g;
- Vanilla sugar – 1 tsp;
- Sour cream (fat content 20% or more) – 700 g;
- Lemon (to add piquant sourness) – 1 pc.
Dough
- Combine sugar, honey, butter in a bowl, heat the mixture until smooth, stirring constantly, but do not bring to a boil.
- Remembering to remove from heat, add soda to the hot mixture and mix thoroughly. The mixture should become lighter and foamy.
- Let the mixture cool for about 5 minutes.
- Gradually add three eggs to the cooled mixture, stirring the resulting mass with a whisk after adding each.
- Next, add sour cream and mix thoroughly.
- At the last stage, add sifted wheat flour to the mixture and stir again until smooth.
- The dough should become smooth, homogeneous, soft and sticky - this is an indicator of its readiness.
- Covering the dough with film, let it cool for 3 hours (overnight is possible).
- Taking the dough out of the refrigerator, divide it into 7 equal parts.
- We leave one part of the dough on the table, and sprinkle the others with flour and put them back in the refrigerator - we will take them out as needed.
- Sprinkle the work surface with flour and roll out a circle 3-4 mm thick. the desired diameter (according to the size of the frying pan). We do this with each of the six pieces.
- Take a frying pan with a thick bottom, heat it well and transfer the cake. Fry for about a minute on each side without oil. The cakes are fragile, so you need to turn them over carefully.
- After removing the cakes, you need to carefully trim them using a flat stencil.
- After cooling, turn the scraps into crumbs - we will use them for sprinkling.
Cream
- Combine sour cream, sugar, vanillin and mix.
- Add the juice of half a lemon and zest to taste.
- Beat the resulting mass with a whisk until smooth.
Assembling the cake.
Cooking honey cake in a slow cooker
You can prepare a cake in a slow cooker using the same ingredients as given in the first recipe. Having kneaded the dough and prepared it for work, set the “baking” mode and time on the indicator to 50 minutes.
After 35 minutes have passed, be sure to open the multicooker lid slightly and pierce the biscuit with a toothpick in several places.
Remove the biscuit from the bowl only after it has cooled. Next, you will need to do painstaking work: cut the resulting biscuit lengthwise into 4-5 cake layers.
The cream recipe can also be found in the first and second recipes.
Honey cake with sour cream and bananas
The combination of honey cake and banana flavor is very original.
We prepare the cake according to the first recipe (classic), and between the cakes, in addition to the cream, carefully place thin banana rings; usually 2 pieces of this beloved fruit are used for the cake.
Making an original cake with berries
If summer has pleased you with a good strawberry harvest, then be sure to pamper your loved ones with a delicate honey cake with these luxurious berries.
Among the huge variety of recipes for honey cakes, there is still the same classic one that stands at the origins of the birth of this dessert. In accordance with it, the dough is prepared in a water bath, and standard sour cream is used for impregnation. This is where it all began!
But over time, when honey cake with sour cream began to win hearts, experienced housewives began to interpret it. This is how recipes appeared, with condensed milk, in dough, etc. They all have their place, and are good in their own way. But today, I want to present you with a classic recipe for a cake with honey and sour cream. As you may have guessed, to prepare it we will need ordinary products that can be bought at the first store you come across.
Ingredients
For the test:
- Eggs - 4 pcs.
- Sugar - 180 g
- Butter - 50 g
- Flour - 550/600 g
- Honey - 4 tbsp.
- Soda - 1 tsp.
For cream:
- Sour cream 20% - 500 g
- Sugar - 180 g
Cooking process
To get a 100% result, in order to eliminate errors and inaccuracies during the preparation of honey cake with sour cream, follow the step-by-step recipe, performing all the steps step by step.
Preparation:
- select containers for the water bath;
- remove the butter from the refrigerator in advance;
- be prepared for the fact that you may need more flour than indicated in the recipe;
- try to choose only high-quality and fresh products, pay attention to the composition and expiration dates.
Place a pan of bath water on the fire. Meanwhile, break the eggs and add sugar into the container you chose for brewing the dough. Mix with a whisk.
Add honey, oil, soda and place in a water bath. Stir the mixture constantly. As it heats up, it will increase in volume.
When the mixture has acquired a pleasant caramel shade, having approximately doubled in size, the aroma of honey has filled the entire kitchen - you can remove the mixture from the water bath.
We begin to gradually add sifted flour.
When the mixture does not mix well, pour a heap of flour onto the table surface and place the dough on it.
Knead until soft. Divide the aromatic dough into 8 equal parts, form balls, cover with cling film, and place in a cool place (or in the refrigerator) for 15 minutes.
After cooling, we begin to roll out the cakes. You need to roll it out immediately on parchment paper for baking, or on a silicone mat (if you have one). Try to ensure that they all turn out to be approximately the same thickness, while being thin enough. They will rise during the baking process, and if the cake is initially rolled out thickly, you will end up with a somewhat dry cake.
While rolling, try on a pan lid or other object with which you will give the cake a correct, even, round shape.
Preheat the oven to 180 degrees and bake the cake base one by one. After placing one cake in the oven, start forming the second one. It's like a conveyor belt process. When the dough turns golden, you can safely remove it from the oven. After which, immediately trim the edges, giving the correct, beautiful shape.
Do not throw away the excess, it will be useful for decoration. To further soak the dessert better, pierce the cake with a fork at this stage. Please note that you need to lay out the cakes exclusively on a flat surface!
This is the honey “tower” we got))
Let's move on to preparing the cream.
Beat the sour cream with a mixer, adding 1 tablespoon of sugar in the process. In the end it should be air mass. But keep in mind that the consistency is quite liquid. Use this cooking option if you don’t have extra time. If you are in no hurry, I recommend using the following technique. This, I tell you, is a real find!
To get a thick, stable, non-running sour cream, follow these steps:
- take a deep bowl;
- place a sieve on it so that it does not touch the bottom of the bowl;
- cover the sieve with gauze folded in 4 layers;
- spread sour cream on it;
- cover the top with the edges of gauze;
- put in the refrigerator for 7 hours;
- After the time has passed, take it out of the refrigerator and see how much water has accumulated in the bowl. Sour cream
- at the same time it became dense and knitted;
- transfer the fermented milk product to a dry container;
- add powdered sugar (granulated sugar also thins the consistency, but powder does not). Quantity
- adjust it yourself, to your taste;
- mix gently with a spoon until smooth.
Don’t be lazy, and be sure to try making sour cream using this method!
Next we assemble the Honey Cake. Spread a little sour cream on the dish, then lay out the cakes one by one, covering each with a generous layer of cream. Don't forget to coat the sides too. Sprinkle the surface of the dessert with crumbs from chopped scraps.
This is such a beauty we have! It takes at least 5 hours for soaking, but it won't be worse if you give the dessert more time for this. What can I say, you have to try it! Like all existing ones, every housewife must prepare this recipe for honey cake with sour cream.
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The creation of the well-known Honey cake belongs to the hands of a talented pastry chef at the court of Alexander I, the ruler Russian Empire at the end of the 18th century. Over the course of two hundred years, the cake has undergone many modifications, but the note of honey, which is the essence of the delicacy, has remained unchanged.
The filling was mostly affected by culinary experiments. Sour cream, a layer of condensed milk or chocolate, berries - all this is just a small part of the possible variations with honey cakes.
Traditional honey cake with sour cream
The recipe for a traditional honey cake can probably be found in every notebook with family recipes. Respect sour cream Honey cake used both in the time of our grandmothers and in the modern world.
Okay, now look step by step recipe There is no need for yellowed pages of dusty notebooks - open the search engine, enter the necessary query and you're done.
Before you start cooking, make sure you have the ingredients for the cakes in your house:
- Chicken eggs - 2 pcs.;
- Granulated sugar - 1 glass;
- Butter - 50 g;
- Wheat flour - 500-600 g;
- Honey - 4 tbsp. spoons;
- Soda - 1 teaspoon.
And also, rest assured that you will find products for making cream:
- 20% sour cream - ½ kg;
- Granulated sugar - 1 glass.
The process of preparing the Honey cake begins with beating sugar and eggs until fluffy white foam. It is recommended to prepare the sugar-egg mixture in a container where the dough will be brewed. The next step is to add soft butter, spoons of honey and soda.
The solemn moment of creating a water bath has arrived: having filled the pan with water, bring it to a boil, and place the bowl with the prepared dough on top. While the honey mixture is enjoying the “bathhouse”, it should be stirred thoroughly and constantly until it increases several times and darkens.
Upon achieving the required structure and consistency in batter the third part is added and thoroughly kneaded total number pre-sifted flour. Flour should be added in small quantities, kneading the dough without lumps or clots. Ideal result - liquid choux pastry with honey taste and hint.
The remaining flour is laid out on the work surface in the shape of a slide with a depression. After the dough has slightly thickened, it should be added to the flour on the table. By tucking the edges of the dough into its central part The elastic base for the cakes is mixed. The warm dough for Honey cake is divided into 8 equal spherical parts, which are placed in the refrigerator for half an hour.
After cooling slightly, but not freezing, the dough can be rolled out. One honey ball is equal to one layer. You can shape the dough both at the rolling stage and after baking.
After rolling out, the dough is placed on a baking sheet greased and lined with parchment and baked at 180 degrees for 3-5 minutes.
The cake should be trimmed immediately after removing from the oven while it is hot.
Be sure to leave the trimmings, crush them in a masher or knead them with a rolling pin.
The cream is prepared by whipping sugar with sour cream. Main secret for a successful filling - long-term whipping of sour cream and gradual addition of sugar to it - these tricks ultimately allow you to get a fluffy and voluminous cream.
Let's move on to the process of assembling the cake. Place the smallest cake in diameter on a plate. If desired, we soak it in wine or juice, after which we grease it with sour cream and sugar mixture, sparing no cream.
We alternate the crust with a layer of filling until we have used up all the ingredients.
You should leave a small amount of the cream mixture to grease the sides of the cake; they are also decorated with crust crumbs.
Recipe for Honey cake with sour cream, condensed milk and berries
Condensed milk mixed with butter is another option for the creamy layer of Honey cake. In addition to the two standard recipes, there is also a combined version of the cake, which is given freshness and zest by berries.
- Sugar - 1.5 cups x 2.
- Butter - 50 g (dough), 1 pack (cream);
- Eggs - 2 pcs.;
- Flour - ½ kg;
- Honey - 4 tbsp. spoons;
- Favorite berries - to taste;
- Condensed milk - 1 can.
The basis for preparing Honey cake is this recipe lies the classical technology:
- Brew the batter from 1 part sugar, butter, two eggs, honey and a third of wheat flour;
- On a work surface, knead the dough, adding the rest of the flour mixture. Divide into eight parts and cool. We bake cakes;
- Preparing sour cream impregnation from whipped dairy product and granulated sugar, and in a separate container we mix condensed milk with butter. Peel and wash your favorite berries (strawberries or raspberries are the most beneficial), chop if necessary;
- When assembling the cake, alternate sour cream and condensed cream, generously flavor each of them with sliced berries;
- Spread the remaining cream around the perimeter, and place whole or halved berries on top. Now they solemnly lead your culinary masterpiece.
Biscuit honey cake with sour cream
The biscuit honey cake has an impressive size curvaceous and festive attire. The main difference between its gastronomic properties and its honey counterparts is its extraordinary tenderness. So, the basis of a biscuit dessert, that is, a sponge cake, is prepared from:
- Eggs - 4 pcs.;
- Sugar - ½ cup;
- Honey - 1 cup;
- Salt - ½ teaspoon;
- Soda - 2 teaspoons.
To create the cream you will need:
There are no striking differences in the preparation of sour cream for Medovik: beat sour cream with sugar, but the cakes are prepared according to a different principle.
- Eggs are ground with sugar, honey, salt and quicklime soda are added, and flour is sifted three times. The combined products are carefully mixed until a dough with a sour cream structure is obtained;
- The mold is greased with oil and covered with baking paper. Part of the dough is poured into the container. The cake is baked at 200 degrees for 10-15 minutes, and then 3-7 minutes at 180 degrees oven temperature;
- The cake is released from the mold and cooled, after which it is pierced with a toothpick or cut lengthwise. At the request of the cook, it is soaked in wine or syrup, and later greased with sour cream. The procedure is repeated depending on the number of cakes. Upper part decorate with cream, glaze, chopped nuts or prunes.
Sour cream and yogurt cake cream will surprise you with its tenderness, and it also has fewer calories.
Watch the video on how to properly melt chocolate in a steam bath.
Recipe custard For wafer rolls It will help you out if you need to quickly prepare a delicious dessert.
It is not necessary to grease the cake pan; if you are confident in the container, just sprinkle it with flour.
Avoid drying out the cakes while baking. Please note that thinly rolled dough does not need much time to burn. The golden hue of the baked dough is evidence of the readiness of the cake.
During the first minutes of baking biscuits, do not open the oven door under any circumstances, otherwise the high level the cake will fall, and all dreams of a tall and lush cake will be crushed.
Happy cooking and bon appetit!