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

Delicacy for the Empress

Did you know that the seemingly simple “Honey Cake” is a whole story that began about two hundred years ago? They say that a certain mysterious culinary specialist first prepared this sweet temptation for the beautiful Elizaveta Alekseevna, who was the wife of the Emperor and Autocrat of All-Russia Alexander the First.

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

Classics of the genre

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

Ingredients

  • Eggs – 3 pieces.
  • Premium wheat flour - 3 cups.
  • Honey - 3 heaped tablespoons.
  • Soda – 1 tablespoon.
  • Sugar - 1 glass.
  • Sour cream with a fat content of at least 20% - 800 grams.
  • Sugar – 1 glass.

Preparation

First of all, let's start kneading the dough. Take a stainless steel pan and crack the eggs into it. Add honey, soda, sugar and mix thoroughly. Place on high heat and, without stopping stirring, wait until the mass triples in volume and acquires a golden color. The consistency of the mixture should be foamy.

Remove the pan from the heat and slowly, in small portions, add the sifted flour, constantly stirring. When the dough becomes homogeneous, divide it into eight equal parts.

Take a springform pan of the required size, grease the bottom and sides with vegetable oil and line the bottom with parchment. We spread the dough and carefully, without using a rolling pin, level it along the bottom with your hands or a spoon.

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

While our cakes are getting a golden blush, let's make the cream. To do this, take sour cream, combine it with sugar and beat well with a mixer or immersion blender. When the cakes have cooled and hardened, our cream needs to be carefully distributed between the cakes, spread the last cake on top and put the cake in the refrigerator for complete soaking. This usually takes 12 hours. The top of the finished treat can be sprinkled with crushed walnuts or confectionery sprinkles. As you can see, preparing the classic “Honey cake” is as easy as shelling pears!

Honey cake with condensed milk and butter cream

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

Ingredients:

  • Premium wheat flour – 500 grams.
  • Margarine – 100 grams.
  • Eggs – 2 pieces.
  • Honey – 2 full tablespoons.
  • Soda – 1 teaspoon.
  • Sugar – 150 grams.
  • Salt is on the tip of the knife.
  • Butter with a fat content of at least 72% - 250 grams.
  • Boiled condensed milk – 1 can.

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

Preparation:

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

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

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

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

After a minute, add soda and mix thoroughly again. The mixture will magically begin to turn into a foamy mass and increase in volume. As soon as this happens, turn off the heat and begin to gradually add flour to our mixture. To avoid the formation of lumps, the dough must be constantly kneaded until smooth and soft.

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

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

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

Coat the cooled cakes generously with cream; the ugliest cake can be crumbled and decorated with cake on the sides and top. We put the resulting culinary product in the refrigerator overnight, where it will soak and reach the desired state.

Of course, it cannot be said that preparing this “Honey cake” is as easy as shelling pears – the water bath alone is worth it! And, nevertheless, the efforts will not be in vain, because absolutely everyone will fall in love with this cake!

Honey cake in a slow cooker

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

Ingredients:

  • Wheat flour - 3 cups.
  • Eggs – 5 pieces.
  • Soda - a little more than half a teaspoon.
  • Sugar – 1.5 cups.
  • Honey – 5 tablespoons.
  • Sour cream – 500 gr
  • Sugar - 3 tbsp.

Preparation:

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

Carefully pour flour and soda into the resulting mass, mix the dough with a mixer until smooth and pour it into a multicooker bowl pre-greased with vegetable or olive oil. We set the “Baking” mode and wait until the miracle assistant brings our dough to readiness, then we take it out and cut it into cakes with a long and sharp knife (the thinner they turn out, the better).

To prepare the cream, beat sour cream and sugar. Then we form the cake, spreading each layer with cream. Place in the refrigerator to soak. That's all!

Creamy heaven

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

Chocolate fairy tale

To prepare chocolate cream, you need to take:

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

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

Step-by-step preparation:

  1. Fill the pan with water and put it on the stove to boil.
  2. In another saucepan, beat eggs with sugar with a mixer. Add honey, oil and soda.
  3. Place the mixture in a pan of boiling water and continue cooking the cake in a steam bath. Cook the dough for 15 minutes, stirring occasionally until caramel colored and doubled in volume. The mass will become fluffy and airy.
  4. Then add 1 tbsp. flour and mix thoroughly so that there are no lumps. Keep the pan in the bath for another 3 minutes.
  5. Remove the mixture from the heat and gradually add the rest of the flour. Knead the dough. It will turn out soft, plastic and not particularly cool.
  6. Divide the dough into 7-8 equal parts, cover with cling film and leave in the refrigerator for half an hour.
  7. Then roll out each piece of dough into a round cake and bake in the oven for 2-3 minutes at 170-180°C. Cut the finished hot cake to the desired diameter and cool completely. Break up the scraps and put them in a bowl.
  8. To prepare the cream, beat the sour cream with a mixer, adding 1 tsp. Sahara.
  9. Assemble the cake, coating the layers with cream.
  10. Grind the scraps from the cakes into crumbs using a rolling pin or blender and generously sprinkle the last cake and the sides of the product.
  11. Leave the honey cake to soak for 2 hours at room temperature and for 6 hours in the refrigerator.

We offer another recipe for a classic honey cake, the taste of which is varied by prunes. It gives the product a characteristic aftertaste and goes well with honey.

Ingredients for the dough:

  • Flour - 3 tbsp.
  • Sugar - 1 tbsp.
  • Eggs - 2 pcs.
  • Honey - 3 tbsp.
  • Soda - 2 tsp.
  • Table vinegar 9% - 1 tbsp.
Ingredients for cream:
  • Eggs - 1 pc.
  • Sugar - 1 tbsp.
  • Sour cream - 1 tbsp.
  • Butter - 200 g
Step-by-step preparation:
  1. In a water bath, beat the eggs with sugar with a whisk or mixer and cook for 3-5 minutes until the mass becomes fluffy and light.
  2. Then add honey, stirring continuously.
  3. Add 1 tbsp to food. flour and stir it in without removing the mass from the bath.
  4. Pour in unslaked soda and another 1 tbsp. flour. Stir again.
  5. Pour in vinegar and stir. The dough will immediately become porous.
  6. Add the remaining glass of flour and stir again.
  7. Remove the dough from the water bath and place it on a floured countertop.
  8. Cool the cakes slightly for 2-3 minutes, knead the dough with your hands until a homogeneous sticky mass and divide it into 6 equal parts.
  9. Roll each portion into a thin round cake and use a fork to make punctures in several places.
  10. Bake the cakes in a preheated oven at 180°C for no more than 5 minutes until evenly dark caramel in color.
  11. For the cream, beat the eggs with sugar in a water bath.
  12. Pour in the sour cream while continuing to beat the ingredients with the mixer.
  13. Remove the mixture from the bath and cool.
  14. Add softened butter and beat with a mixer for 5-10 minutes until thickened.
  15. When the cakes have cooled, assemble the cake. Grease all cakes generously with cream.
  16. To decorate the top cake, use crumbs from cake scraps, walnuts or chocolate chips.
  17. Keep the product in the refrigerator for at least 3 hours.


This recipe for making honey cake at home involves using boiled condensed milk for the cream. It is whipped with butter and deeply soaks the cakes.

Ingredients:

  • Flour - 400 g
  • Sugar - 200 g
  • Butter - 100 g for dough, 300 g for cream
  • Honey - 2 tbsp.
  • Eggs - 2 pcs.
  • Soda - 1 tsp.
  • Boiled condensed milk - 1 can
  • Walnuts - 100 g
Step-by-step preparation:
  1. Place sugar, honey and butter in a fireproof bowl. Place it in a water bath and heat for 5 minutes, stirring, until the mixture is homogeneous. The sugar should be partially dissolved.
  2. Add baking soda, stir and heat for 1 minute.
  3. Remove the bowl from the bath, beat in the eggs and whisk quickly until smooth.
  4. Add flour and stir.
  5. Place the bowl in the refrigerator for half an hour.
  6. Then place the dough on a table sprinkled with flour and quickly divide the dough into 8 equal parts, roll them into balls and roll them out into a thin sheet.
  7. Prick the crust with a fork to prevent it from puffing up during baking and bake in a preheated oven at 200°C for 3 minutes until golden brown.
  8. Remove the baked cake from the baking sheet, and while it is hot, cut out a round shape of the desired diameter. Place the scraps in a container and store them to decorate the cake.
  9. Leave the cakes to cool completely.
  10. For the cream, beat butter at room temperature with a mixer until fluffy.
  11. Add boiled condensed milk in 5 additions, whisking continuously. Bring the cream until smooth.
  12. Grind the walnuts and trimmings from the cakes with a blender or chop with a knife.
  13. Spread the cream over the cake layers and sides of the cake.
  14. Place the treat in the refrigerator for 12 hours.


Of the various versions of cake cream recipes, the most popular is sour cream. It makes the product very tasty, soft and perfectly soaked.

Ingredients:

  • Flour - 4 tbsp.
  • Honey - 2 tbsp.
  • Eggs - 3 pcs.
  • Sugar - 1 tbsp. into dough and cream
  • Butter - 60 g
  • Table vinegar - 1 tbsp.
  • Soda - 2 tsp.
  • Sour cream - 500 ml
Step-by-step preparation:
  1. Place a pan of hot water on the fire. Place a container of the required size on it and put the oil into it. Melt it, but don't bring it to a boil.
  2. Pour in the sugar, pour in the honey and stir until the sugar is completely dissolved.
  3. Pour in the slaked soda and vinegar and continue kneading the honey-oil mixture until it increases in volume by 2-3 times.
  4. Remove the bowl from the bath and cool slightly.
  5. Beat in the eggs and mix.
  6. Add flour and knead into a sticky dough. Divide it into 6-8 equal parts, which roll into a thin layer.
  7. Bake the cakes until brown, about 3-5 minutes, in a preheated oven at 180-200°C.
  8. Leave the baked cakes to cool.
  9. Meanwhile, prepare the cream. To do this, combine sour cream with sugar and beat them with a mixer until fluffy and thick.
  10. Place the cooled cake on a plate and spread with cream. Then lay out the cake again and apply the cream. Do this with all the cakes and cream.
  11. Sprinkle the top of the honey cake with dough scraps or crumbled honey gingerbread.
  12. Place the product for impregnation in the refrigerator overnight.


Soft, delicate sour cream honey cake literally melts in your mouth. It is made with a variety of creams, but in this version I suggest preparing it with sour cream and adding prunes and walnuts to the filling.

Ingredients:

  • Flour - 350-500 g
  • Sugar - 200 g for dough, 150 g for cream
  • Butter - 100 g
  • Prunes - 150 g
  • Walnuts - 150 g
  • Honey - 2 tbsp
  • Egg - 2 pcs.
  • Soda - 1 tsp
  • Sour cream - 500 g
Step-by-step preparation:
  1. Place softened butter, granulated sugar and honey in a container. Place it in a water bath, heat, stirring until the mixture dissolves and becomes a uniform color.
  2. Add soda to the products and keep in the bath for 1 minute.
  3. Remove the bowl from the bath, pour in the eggs and stir.
  4. Pour the sifted flour through a sieve and mix thoroughly until smooth.
  5. Place the bowl of dough in the refrigerator for 30 minutes.
  6. Dust your work surface with flour. Divide the dough into 9 pieces, roll each of them as thin as possible. Cut the cake in a circle and prick with a fork.
  7. Bake it for 5 minutes at 200 degrees.
  8. Remove the finished cake from the baking sheet, and bake all the cakes in this way. Cool them afterwards.
  9. Beat the sour cream with sugar with a mixer until the sugar is completely dissolved.
  10. Pour hot water over the prunes and let sit for 20 minutes. Then dry with a paper towel and cut into pieces.
  11. Pierce the walnuts in a frying pan and cut into pieces.
  12. Place the first cake layer on a plate and brush evenly with 3 tbsp. sour cream.
  13. Place nuts and prunes on top.
  14. Cover the product with the second cake layer and perform a similar procedure.
  15. Coat the sides of the cake with cream.
  16. Grind the scraps into crumbs with a coffee grinder and sprinkle on the cake.
  17. Place the honey cake in the refrigerator to soak for 2 hours.


Custard is usually used for Napoleon cake. However, it also goes well with Honey cake.

Ingredients for the dough:

  • Honey - 2 tbsp.
  • Butter - 60 g
  • Eggs - 3 pcs.
  • Sugar - 125 g
  • Flour - 3 tbsp.
  • Baking soda - 2 tsp.
  • Vodka - 2 tsp.
Ingredients for cream:
  • Butter - 300 g
  • Sugar - 125 g
  • Eggs - 2 pcs.
  • Milk - 500 ml
  • Starch - 1 tbsp.
  • Flour - 5 tbsp.
Step-by-step preparation:
  1. Pour sugar into a saucepan and add butter. Place the pan in a water bath.
  2. In a separate bowl, beat the eggs with a fork.
  3. Add eggs, vodka, honey to the melted butter and stir the ingredients.
  4. Pour in baking soda and stir the contents of the pan. Wait for the mass to lighten and double in volume.
  5. Then sift the flour into it. Adjust its quantity, because... Depending on the gluten, the honey mass may have a different consistency.
  6. Knead the elastic dough, roll it into a ball and divide into 8 equal parts, which also roll into small balls.
  7. Roll each piece of dough onto a board dusted with flour into a thin layer.
  8. Place the dough on a dry baking sheet, prick it with a fork and place in the oven for 3-4 minutes at 200?C.
  9. Carefully cut the hot cake in a circle and remove from the baking sheet. Leave to cool. When cold it will become hard and will crumble when cut.
  10. Place the baked trimmed parts of the cakes in a separate bowl.
  11. For the custard, pour flour, sugar, starch into a saucepan and mix everything. Pour in the eggs and whisk the mixture a little.
  12. Place the mixture in a water bath and pour in the milk.
  13. Stir continuously until the cream thickens.
  14. Remove the cream from the water bath, add the oil, stir with a whisk and cool. To speed up this process, place the pan in a bowl of ice water.
  15. Start assembling the cake. Grease the first cake with cream, place the second cake, which is also coated with cream. Do the same with all the cakes and cream.
  16. Cover the end of the cake with the remaining cream.
  17. Blend the cake scraps with a blender and sprinkle the crumbs onto the surface of the honey cake.
  18. Place the product in the refrigerator to soak overnight.


Since honey cakes can be soaked in a variety of creams, we will give examples of recipes for some of them.

Sour cream

Ingredients:

  • Sour cream - 500 ml
  • Sugar - 1 tbsp.
  • Vanillin - on the tip of a knife (optional)
Step-by-step preparation:
  1. A couple of hours before starting cooking, strain the sour cream through cheesecloth. To prevent the product from spoiling, place it in the refrigerator. The whey will leave the sour cream through the gauze and it will become more creamy, thick and dense.
  2. Then add sugar to the sour cream and beat with a mixer at high speed for 15-20 minutes until the mass increases in volume, thickness and airiness.
  3. If you add a few drops of lemon juice, the cream will become piquant, and the walnuts will become refined.

Custard

Ingredients:

  • Milk - 1 tbsp.
  • Eggs - 1 pc.
  • Sugar - 5 tbsp.
  • Starch - 2 tsp.
Step-by-step preparation:
  1. Sift the starch through a sieve, pour in the egg and stir until all lumps dissolve.
  2. Pour in the milk and stir.
  3. Place the ingredients in a water bath and cook the mixture until thickened, stirring constantly.
  4. Then you can add butter and beat with a whisk.
  5. Leave to cool, while continuing to stir the cream, otherwise a thick film will form on the surface.
  6. Usually the custard is cooled to 10°C.

Condensed milk cream

Ingredients:

  • Milk - 1 tbsp.
  • Sugar - 2 tbsp. l.
  • Flour - 2 tbsp. l.
  • Butter - 100 g
  • Boiled condensed milk - 200 g
Step-by-step preparation:
  1. Sift flour into a thick-bottomed pan, add sugar, pour in milk and stir.
  2. Cook the resulting mixture over low heat, stirring continuously, until thickened.
  3. Afterwards, cool the mixture, add room temperature butter, condensed milk and beat with a mixer.
  4. If desired, flavor the cream with vanilla.

Semolina cream

Ingredients:

  • Milk - 1 l
  • Semolina - 4 tbsp.
  • Butter - 600 g
  • Sugar - 2 tbsp.
  • Salt - a pinch
  • Lemon juice - 1 tbsp.
Step-by-step preparation:
  1. Salt the milk and boil.
  2. Add semolina to the milk and cook for 15 minutes, during which gradually add 1 tbsp. Sahara. Cool the semolina mixture completely.
  3. Beat butter with 1 tbsp. sugar until smooth. Add 1 tbsp. cooled semolina and continue whisking.
  4. Pour in lemon juice and finally knead the cream.


Today, many housewives have fashionable modern kitchen assistants, with the help of which you can not only prepare delicious first and second courses, but also bake pastry cakes. If you have a multicooker on your farm, you can use it to prepare an equally delicious “Honey Cake” cake.

Ingredients:

  • Flour - 360 g
  • Egg - 5 pcs.
  • Granulated sugar - 250 g per dough, 5 tbsp. in cream
  • Soda - 1 tsp.
  • Baking powder - 1.5 tsp.
  • Honey - 4 tbsp. into the dough, 1 tsp. into syrup
  • Water - 100 ml for syrup
  • Nuts - 100 g
  • Sour cream 20% fat - 400 g
  • Granulated sugar - 5 tbsp.
Step-by-step preparation:
  1. Beat eggs with sugar until thick and stable foam.
  2. Melt the honey in the microwave until it flows freely. Add baking soda and egg foam to it.
  3. Sift the flour through a sieve. Pour in the baking powder and mix the contents well.
  4. Combine flour and egg mixture. Gently knead the mixture. The dough should turn out runny.
  5. Turn on the “Baking” program in the multicooker. Grease the bottom and sides of the bowl with butter and heat for 5 minutes. Then pour in the dough and leave to bake for 1 hour. Do not lift the lid during baking.
  6. Do not immediately remove the finished cake from the bowl, but leave it to stand in the switched off multicooker for another 20 minutes.
  7. After taking out the cake, cool it and cut it into 3-4 thin cakes.
  8. Beat cold sour cream with granulated sugar until the latter is completely dissolved and the mass thickens.
  9. Pierce the walnuts in a frying pan and chop.
  10. Boil water and dissolve honey in it.
  11. Soak each cake with 4 tbsp. honey syrup, grease with 4 tbsp. cream and sprinkle with nuts.
  12. Keep the assembled cake in the refrigerator overnight so that it is well soaked.

Video recipes:

We can safely say that in Soviet times, the Honey 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 equivalent to each other in terms of delicate honey taste. Then we shared recipes like some kind of jewel, and did not suspect that the chef of Emperor Alexander I had invented a dessert soaked in honey.

No one will remember the pastry chef’s name now, but the masterpiece remains 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 - classic sour cream recipe

The recipe according to which the cake was prepared at home in Soviet times is considered a classic one. It was made with sour cream, very simply and was amazingly tasty. If you remember, many often called him “Ryzhik.” But it turns out that the imperial cook, who came up with the idea of ​​baking cakes with honey and soaking them in cream, made precisely sour cream.

You will need for the 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, full fat – 300 gr.

Recipe with photos step by step

Initially, you need to mix the eggs in a saucepan with a pinch of salt, sweetener - beat everything with a whisk (mixer).

Add butter and honey to the eggs and place the saucepan over medium heat.

Bring the mixture to a boil, but under no circumstances let it boil, otherwise the eggs will quickly curdle. Do not leave the stove, continuously stir the contents of the saucepan.

Remove the saucepan from the burner and add baking soda. Start stirring vigorously. Soon you will notice that the mass begins to increase in volume. This soda and honey reacted. Don't stop until the baking soda has finished its job.

Leave the hot honey mixture alone for a few minutes. Gradually, the foam will begin to fall. 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, depending on the situation. But I don’t recommend adding more than what’s stated in the recipe. 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, and the stickiness will disappear.

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

Keep working with your hands. The dough will be quite soft. Add flour a little at a time, otherwise the mixture will clog with flour and 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, since thin cakes bake faster and are better soaked in cream. As a result, the cake comes out more tender.

Cut the sausage and form each part into a bun.

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

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

Do not remove the scraps; they need to be baked along with the cakes. Be sure to prick the entire surface of the cake with a fork to prevent the dough from bubbling too much in the oven.

Bake the cakes at 170 o C. Baking goes very quickly, no more than 5 minutes, until golden brown.

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 troubles and meeting guests.

Let's move on to the cream. Combine the butter and powdered sugar and start beating with a mixer. Process 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 and soft.

Spread the cream evenly over the cakes. Don't forget to leave a couple of spoons for coating the sides of the honey cake.

Assembling the cake. Place cling film or paper on a serving plate as shown in the photo. Place a little cream in the middle to prevent the structure from slipping.

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

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

Grind the cake scraps into not too fine crumbs. Sprinkle the top and decorate the sides - this is a classic honey cake design. If desired, you can add any berries, nuts, chocolate chips.

All that remains is to carefully pull out the paper. This way, after assembling the honey cake, the plate will remain clean.

Delicious classic honey cake with custard

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

You will need:

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

For custard use:

  • 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. Place eggs with sugar in a saucepan and beat. Add softened butter and honey and continue whisking.
  2. Over moderate heat, stirring continuously, wait until the sugar dissolves.
  3. Turn off the heat, add baking soda. Stir vigorously until the volume doubles.
  4. Stir in flour in small portions. Gradually the mass will begin to cool and thicken. Once cooled, transfer the mixture to a work surface. Continue kneading with your hands until the dough becomes soft and pliable.
  5. Divide the dough into 8-10 equal parts. Roll into balls and place on a floured plate. Wrap in film and place on the refrigerator shelf for an hour.
  6. Brew the cream. Pour the flour product into the pan, beat in the eggs, add the remaining ingredients indicated in the recipe list, except milk and butter. Stir.
  7. Slowly adding milk, stir the cream into a homogeneous mixture.
  8. Let it simmer on low heat. Stir the contents actively, lifting the mass from the bottom especially often to break up lumps. If you notice the beginning of boiling, remove the pan from the burner.
  9. Add oil to the hot contents. Keep in mind that it is placed warm. After mixing, cover the bowl with the cream with film, otherwise a film will form as it cools. Cool to room temperature.
  10. Roll out the honey cakes. Bake at 170-180 o C for literally 3-4 minutes, until lightly browned. The time depends on the oven power.
  11. Immediately cut to the desired diameter, without throwing away the crumbs. Do not delay cutting, otherwise the cake will crumble (you can, as in the first recipe, cut before baking).
  12. Spread the cream over the honey cake layers. Process the sides.
  13. Sprinkle generously with crushed crumbs left over from trimming. Decorate the top and sides. Do the rest of the cake decor at your own discretion. Leave the dessert to soak for a couple of hours.

Honey cake - a simple classic recipe with condensed milk

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

Use 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.
  • Butter – 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 and turn on the gas. Place a bowl on top. Make sure that the water from the pan does not touch the bottom of the bowl.
  2. Place honey, butter, sugar in a bowl and stir.
  3. Add baking soda and continue stirring the contents. When the sugar dissolves, remove the bowl from the bath.
  4. Add the eggs, breaking them one at a time and vigorously whisking the mixture.
  5. Next, start adding flour. Quickly knead into a soft, pliable dough.
  6. Place in the refrigerator, covered with a towel or film, for 30-60 minutes.
  7. After the required time, take out the chilled dough and divide into equal pieces.
  8. Roll into round balls and roll each into a flat cake. Cut out a circle using any round shape.
  9. Prick the surface of the shortcakes with a fork. Bake for 3-4 minutes at 180 o C.
  10. For impregnation, make a cream by first whipping the butter, softened in a bathhouse. Then, gradually adding condensed milk, work thoroughly with the mixer, eventually obtaining a sweet, homogeneous mass.
  11. All that remains is to coat the honey cakes and put them in the cake. Then grease the sides of the structure with cream, decorate according to tradition, with crumbs, nuts, and chocolate. I advise you to grind the scraps and nuts in a blender and mix.
  12. For high-quality impregnation, let the honey cake stand for at least 2 hours.

Cream filling for honey cake

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

For cream filling:

  • Cream – 200 ml.
  • Milk – 400 ml.
  • Granulated sugar – 180 gr.
  • Egg.
  • Oil – 100 gr.
  • Corn starch - 3 large, heaped spoons.

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

Video recipe from Olga Matvey with step-by-step recommendations for preparing the most delicious Honey cake. Let your cakes be successful, and let your family be proud of your skill!

You know, usually in recipes for “Medovik” they begin to tell the classic story of its origin. And I want to tell you another story. If you're not interested, you can no doubt skip straight to the recipes with step-by-step photos below. But I found the story funny.

Unfortunately, I don’t remember where I read it. I remember exactly - it was an English-language culinary blog. The woman, the author of the blog, has a Russian husband. As soon as all her friends found out about this and, knowing her passion for cooking, they immediately asked “can I cook something Russian?” And she was not at all a great connoisseur of our cuisine. Of all the familiar options, I decided to settle on this cake, which I once tried in a pastry shop. In order not to bore you with a long story... In general, as a responsible person, she began by searching for a recipe on the Internet, more precisely on the RuNet, passing the pages through a translator program. And I was shocked that there were hundreds of them and they were all different and not alike! How so? As I understood from her words, in the West, as a rule, all recipes for the same dish differ little from each other. She chose one, which, according to the description, was most similar to the taste sensations received from eating a cake in a pastry shop. Started cooking. And then – shock! The cakes are as hard as a sole, the cream (sour cream) all flows down the sides. I was upset and wanted to throw it away, but at the last moment I resisted and put it in the refrigerator “until tomorrow,” just in case. And how surprised she was when in the morning she received exactly what she wanted, a soft, soaked, tender, delicious, melting “Honey Cake”.

Classic honey cake recipe

Traditionally, the dough is brewed in a water bath and this is exactly the classic. Everything else is variations on a theme. But the cream may be different. We will first look at how to prepare the dough and bake the cakes. And then we’ll move on to cream recipes.

Ingredients:

  • flour - 3 cups;
  • softened butter – 2.5 tbsp;
  • sugar – 1/2 cup;
  • honey – 3 tbsp;
  • soda – 1.5 tsp;
  • eggs – 3 pcs.

Preparation:

  1. We will place the dough in a water bath, so from the very beginning we take a pan suitable for this. Add butter.
  2. Add sugar.
  3. Add soda.
  4. Breaking the eggs.
  5. We put honey. It can be either liquid or candied. It’s easier to work with liquid, so you can melt the thick one in the microwave or over hot water, or you can put it as is, it doesn’t affect the taste in any way.
  6. Mix well. In a large saucepan, bring water to a boil, put our ingredients on it. Reduce the heat and continue stirring while heating.
  7. After some time, usually it takes 15-20 minutes, the mixture will turn white and become more fluffy.
  8. Remove from the bath and sift the flour into it.
  9. The dough will be somewhat runny. You can do it as follows: correctly, if you have time, put it in the refrigerator overnight. It will thicken there. If you don't have time or don't want to, add more flour until you feel it can be kneaded with your hands.
  10. Transfer to a cutting board dusted with flour and knead a little with your hands.
  11. We divide it into several identical parts according to the number of layers. Usually 8-10.
  12. Roll out with a rolling pin, cover with a plate and cut with a knife. Don't throw away the scraps! We will still need them.
  13. Place the pieces on a baking sheet lined with baking paper or a silicone mat.
  14. Bake in an oven heated to 200°C until done. The finished cakes turn brown and become hard.
  15. We also bake the scraps. Lay everything out to cool.

The preparations can be made in advance and stored in the cold, in foil. Before moving on to the cream, let's first look at another version of the dough for honey cake.

A simple recipe for Honey cake

Ingredients:

  • eggs – 3 pcs;
  • sugar – 1 glass;
  • honey – 2.5 tbsp;
  • flour – 2 cups;
  • soda – 1 tsp. without slide;
  • vinegar – 30ml.

How to bake:


It's time to move on to creams that you can prepare for the cake at home. The most popular are sour cream and custard. Let's see their recipes and photos.

Sour cream for “Medovik”


In the Soviet Union, many people prepared sour cream. Perhaps because it was one of the most inexpensive and accessible options.

Ingredients:

  • sour cream with maximum fat content – ​​0.5 l;
  • granulated sugar – 1 cup.

How to whip cream:

  1. And we will just beat it. By the way, I remember as a child we had such a hand mixer in the form of a jar with a screw-on lid, into which two whisks and a handle were inserted. You twist it, the whisks rotate and whip the sour cream.
  2. Of course, in today's world we will use an electric mixer. The sour cream should be cold, and the finer the sugar, the better. Whisk until it dissolves completely.
  3. Coat the cake and put it in the refrigerator for 12 hours.

Cream with sour cream and semolina

Very gentle, not too runny, but soaks the cake well.

Ingredients:

  • sour cream – 3-4 tsp;
  • semolina – 1/2 cup;
  • milk – 0.5 l;
  • sugar – 3 tbsp;
  • butter – 70g.

How to cook:


Custard for “Medovik”

Also a very popular and tasty option. To give the cake a caramel color, add chocolate.

Ingredients:

  • sugar – 2/3 cup;
  • butter at room temperature – 200g;
  • eggs – 3 pcs;
  • chocolate – 100g;
  • starch - 3 tsp.

How to brew:


How to decorate “Honey cake”

Usually the same scraps from the cakes are crumbled after cooling. Sprinkle the top and sides of the cake with crumbs.


You can grate chocolate and decorate with finely chopped nuts: walnuts, hazelnuts.

Sometimes pieces of prunes and nuts are placed on a layer of cream between the cakes. Or fruit, but it seems to me that the fruit in this cake is somehow not very good. But it's up to you.


Choose your favorite Medovika dough recipe and cream for the layer. In any case, both recipes are very successful, each is good in its own way. And bon appetit!

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

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

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

In a bowl, lightly whisk the eggs.


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


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


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


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


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


Now you can start preparing the cream.

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

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.
For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.


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

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