Fragrant and delicious honey cake melts in your mouth. Baking it is not difficult - even the most experienced cook can do it. The main time expenditure is spent on soaking the cakes with cream - such a cake must be set. But the great taste makes up for the hours of waiting.

Beneficial properties and harm of honey cakes

The main beneficial component of this dessert is honey. It contains many valuable elements and has a beneficial effect on digestion, kidney function, heart function and blood vessels.

Honey perfectly restores strength after illnesses.. But only if a natural product with a delicate, fragrant aroma is chosen for dessert. When purchasing, you should pay attention that natural honey has a delicate texture and is easily rubbed between your fingers. You can also pre-test it by dipping a wooden stick into the container. The natural beekeeping product flows off it evenly in a thin stream.

In addition, the benefits of the cake depend on its cream. Most often, its components are flour, eggs and dairy products. High-quality components also contain a lot of useful microelements, for example, calcium, necessary for bone growth and density.

Such high-calorie desserts (and a 100-gram slice of honey cake contains at least 450 kcal) should be consumed within reasonable limits. It is better to do this in the first half of the day in order to have time to spend the energy received.

Confectionery subtleties of baking honey cakes

How to bake the perfect honey cake at home? This is not difficult to do if you follow the chosen recipe exactly. However, this dessert also has its own subtleties of cooking:

1. You will need honey that is liquid and viscous.. If you only have the candied one, melt it in a water bath. The tastiest honey cakes are those based on light honey without the astringency characteristic of the acacia and buckwheat varieties.
2. Classic honey dough is always prepared in a water bath so that it comes out tender and airy.
3. So that thin cakes roll out smoothly and do not tear, this should be done on a towel covered with parchment paper.
4. It is easier to trim the edges of freshly baked shortcakes until the dough is soft and crumbles.
5. So that the bottom crust is also juicy, first pour the cream onto the plate, and then put the base of the cake.

It is better to use fatty sour cream for traditional cream. This will make the cake juicier and the cakes will be soaked better. For a better connection, it is better to cool the sour cream before whipping it with powdered sugar.

Honey cakes must be infused in the cold for at least 6, but preferably 12 hours.

Decorations for holiday honey cakes at home

Simple cakes soaked in cream are delicious without any decorations. But I want to put a real work of art on the holiday table. Especially to please the birthday boy. How to make a honey cake beautiful? Here are some options how to decorate a honey cake at home, with photos.

The easiest way is to sprinkle the cake with crumbs from the cut areas and crushed nuts. A variety of berries and fruits and cream roses are also popular. But you can decorate the cake more elegantly:

Honey cakes, as a base, are also suitable for various glazes. But here you already need to be a skilled pastry chef.

Recipes for honey cakes with different types of creams

Various creams, especially sour cream and custard, will help to highlight the taste of the base.

Classic recipe for honey cake with sour cream

It’s easy to create a honey cake with sour cream at home using this recipe. It will have a classic delicate taste and sweet aroma.

Ingredients:

• half a glass of sugar;
• three eggs;
• three large spoons of honey;
• liter of fat sour cream;
• 160 grams of powdered sugar;
• a pinch of slaked soda;
• the same amount of walnuts.

Cooking method:

1. Stir melted butter, honey, soda and sugar in a water bath until smooth.
2. Combine beaten eggs with honey syrup.
3. Mix the sifted flour with the egg-honey mixture and knead the dough. Divide into five portions and cover with a towel.
4. Turn one of the parts into a layer, pierce the surface many times with a fork and bake the cake for five minutes in an oven at 180 degrees. While still hot, trim the edges with a plate.
5. Do the same with other dough pieces.
6. For the cream you need to beat sour cream with powder.

Then the cake is assembled, generously coating the cakes with liquid cream. The finished dessert is coated on all sides and covered with crumbs remaining from the edges and crushed walnuts. Then sent to the refrigerator.

It is better if the cake is kept in the cold all night.

Let's see how to make the Honey cake at home according to an old recipe in the video:

Honey cake recipe with custard

According to this recipe, honey cake with custard at home takes a little longer to prepare than other dessert options. But its exquisite taste is worth it. The cakes are prepared according to the classic version, but the dressing takes time.

Ingredients:

• 190 grams of sugar;
• half a liter of milk;
• a pair of eggs;
• 220 grams of sweet cream butter;
• three large spoons of flour.

Cooking method:

1. Combine milk in a saucepan with eggs lightly beaten with granulated sugar.
2. Add sifted flour and cook over low heat, stirring, until thickened.
3. Cool and beat with soft butter.

The resulting cream is coated with the cakes and combined into a cake, which should be set in the cold.

The custard also makes beautiful roses for decoration. But then it’s better to use not whole eggs, but only whites.

If you don’t want to bother with such a cream, make a honey cake with condensed milk at home according to the classic recipe. To sandwich here you just need to beat 200 grams of butter and a jar of condensed milk, plain or boiled.

Honey cake with prune cream

The delicacy made with prune cream is especially tender and aromatic. With the help of a step-by-step recipe with photos, everyone can prepare the Honey cake at home.

Ingredients:

• three glasses of flour;
• 65 grams of sweet cream butter;
• 240 grams of sugar;
• three eggs;
• a couple of large spoons of vodka;
• the same amount of honey;
• a glass of prunes;
• half a liter of fat sour cream;
• 380 ml cream.

Cooking method:

The cake is assembled, coated with a thick layer of cream, and sent to the refrigerator.

Unusual technologies for creating honey cakes

Certain restrictions: lack of an oven, lack of some ingredients, fast days are not a reason to give up your favorite dessert. You just need to modify the recipe.

Homemade honey cake recipe in a frying pan

Those who don’t like fiddling with the oven should try a simple recipe for honey cake at home with a photo. To bake the cakes here, a regular frying pan is used.

Ingredients:

• a pair of eggs;
• the same number of glasses of sugar and flour;
• a couple of large spoons of honey;
• 60 grams of sweet cream butter;
• a small spoon of soda;
• 500 ml sour cream.

Cooking method:

If desired, the shortcakes for this delicacy can also be baked in a slow cooker.

Honey cake without honey

The “Honey cake” cake can be made at home without honey according to the recipe with the photo. It is not inferior in taste to its classic counterparts.

Ingredients:

• 110 grams of sweet cream butter;
• three eggs;
• the same number of large spoons of molasses;
• one and a half small spoons of baking powder;
• 360 grams of flour and the same amount of sugar;
• any cream to taste.

Cooking method:

Trim the edges with a plate and crumble the excess. Coat each of the shortcakes with cream and refrigerate.

Lenten honey cake recipe

Even a strict fasting person or vegan can treat themselves to a piece of this delicacy. How to make honey cake at home using a recipe without milk and eggs.

Ingredients:

• three large spoons of honey;
• a couple of small ones - baking powder;
• 320 grams of flour;
• 80 grams of sugar;
• a similar amount of vegetable oil, walnuts and raisins.

Cooking method:

1. Steam dried grapes in hot water. Mix with a little flour and crushed nuts.
2. Heat granulated sugar in a frying pan, pour in a glass of water and dissolve the resulting caramel.
3. Combine honey, butter and, if desired, a pinch of vanillin. Salt it a little. Mix with caramel syrup.
4. While stirring, add sifted flour and baking powder into the resulting mixture until a dough comes out that looks like thick sour cream.
5. Add the raisins and nuts, mix, place in the pan and bake in the oven for three quarters of an hour at 180 degrees.

For those who are on a diet, this is the lowest calorie and low-fat option.

The taste of any honey cake can be varied. Fresh or frozen berries, jam, marmalade, mashed fruit, cocoa, and coconut go well with such desserts. They can be used to decorate a cake or add to cream.

Homemade Honey cake is an indescribably delicious delicacy that no one will be indifferent to. Below are many variations of making this dessert with your own hands, including a recipe for a classic honey cake, as our grandmothers remember it.

Honey cake with sour cream - a classic from Soviet times. Cooking it according to the classic recipe is not so difficult.

We will make the dough from the following products:

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

For the cream you will need:

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

The preparation of the cakes is as follows:

1. Preparing the dough has its own nuance - it is done in a steam or water bath. To do this, send a saucepan half filled with water to warm over low heat.
2. While the water is heating, beat the sugar and eggs into a white elastic foam. Choose a bowl that will fit into the pot of water and will not be damaged by contact with boiling water.
3. Add honey and softened butter with soda into the sweet mass. Beat everything again, send it to the bathhouse and, stirring, warm it up. After 10 minutes, all products will completely dissolve.
4. Pour half the flour into the warm base and continue kneading so that it remains homogeneous. When the dough rises and begins to darken, it’s time to remove the container from the bathhouse.
5. Let the future cake base cool until warm. Afterwards, add the remaining flour in small portions, knead the dough and roll it into a ball.
6. Divide the finished dough into 8 equal parts, wrap them in bags or film and send them to the refrigerator to cool. Half an hour is enough.
7. Preheat the oven to 200 degrees.
8. Thinly roll out the dough into cake layers and bake for 3-4 minutes. To obtain even cakes of the same size, use a frying pan lid or a plate of a suitable diameter as a stencil. To ensure that the cake is even and does not bubble, it must be pierced with a fork over the entire surface.
9. We bake the dough scraps with the cakes. Afterwards, you can break them into crumbs and decorate the cake with it.

Preparing the cream is very simple - beat all the ingredients thoroughly with a mixer. Coat the cakes with the resulting cream, sprinkle with crumbs and let soak.

Cooking classics with condensed milk

Honey cake with condensed milk is very sweet and aromatic.

Dough:

• a pair of eggs;
• 1 tbsp. Sahara;
• a couple of spoons of honey;
• one and a half cups of premium flour;
• half a spoon of baking soda, slaked with vinegar.

Cream:

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

The preparation of the cake is as follows:

1. Beat the egg-sugar mixture. Add honey, sift flour and whisk everything again.
2. Quench the soda with vinegar, and then pour the mixture into the dough and stir.
3. Bake 4-5 cakes from the dough in a round springform pan in the oven at 200ºC for 10-12 minutes. If the cooled cakes have unevenness, they should be carefully cut off with a knife and crushed into crumbs, which can then be used for decoration.
4. Beat soft butter with cocoa and milk until smooth.
5. Assemble the cake by layering the layers with cream and covering the sides with it.

All that remains is to decorate the dessert and let it sit in the refrigerator.

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

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

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

For the cream you need to take:

• 400 g sour cream;
• 200 g sugar.

Let's prepare it like this:

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

In a water bath

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

Dough:

• 100 g butter;
• 50 g honey;
• 180 g sugar;
• 2 eggs;
• 1 tsp. soda;
• 3 tbsp. flour;
• 1 pinch of salt.

We choose any of the creams described above.

1. In a water bath, first melt the butter and honey, stirring them together while heating.
2. Meanwhile, beat the egg-sugar mixture separately, adding salt.
3. Cool the melted buttery mass until warm and combine with the egg mixture. Do not pour the mixture hot, otherwise the egg will curdle.
4. Sift flour and baking powder (soda) into the mixture and mix well with a spoon. Then knead by hand and leave to rest for a quarter of an hour.
5. Meanwhile, beat the cream using a mixer from the selected products. Bake the cakes in the oven.
6. Assemble the dessert, let it soak in the refrigerator and serve.

Honey cake - classic recipe with custard

Dough:

• 1 tbsp. Sahara;
• 100 g butter;
• 2 eggs;
• 500 g flour;
• ½ tsp. soda or 1 tsp. baking powder;
• 2 tbsp. l. honey

Cream:

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

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

1. Brew cream from the above ingredients. You need to cook over low heat, stirring constantly. When it starts to thicken, you can remove it from the heat, leave it aside and let it cool slightly.
2. In the meantime, it's time to make the cakes. Melt the butter and honey, beat the eggs with sugar and combine with the rest of the ingredients. Lastly, add the butter-honey mixture. Knead the dough thoroughly and bake it into cakes.

Let's assemble the cake, decorate it and let it soak for 4-6 hours. You can leave it overnight.

Honey cake in 15 minutes

This recipe produces a soft, tender honey cake.

Dough:

• a pair of eggs;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. uncandied honey;
• 1 tsp. soda;
• 1 ½ - 2 tbsp. flour.

Cream:

• 600 g fat sour cream;
• ½ tbsp. Sahara.

Initially, prepare the dough by combining all the recipe ingredients together and kneading thoroughly with a mixer. The process will not take much time. Then pour the batter into a baking dish and bake the cake at 180ºC for 20 minutes.

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

Honey cake “Ryzhik”

• 2 eggs;
• ½ tbsp. Sahara;
• 100 g butter;
• 3 tbsp. l. honey;
• 2 tsp. soda;
• 3 tbsp. flour;
• 1 can of condensed milk with sugar.

Let's start assembling "Ryzhik":

1. Beat the egg-sugar mixture until foam appears (use only half the sugar). Then, in a separate, medium-sized saucepan, combine half the butter and the remaining sugar, heat over low heat until the latter dissolves. To prevent the mass from burning, stir.
2. Next, add honey and slaked soda. The mass will begin to boil and increase in volume - which means it’s time to remove it from the stove. Let cool for a quarter of an hour, maybe a little more.
3. Add the egg mixture, stirring constantly with a spoon.
4. Place the pan back on low heat and sift in 2 cups of flour while stirring constantly. When the mass begins to thicken and acquires a brownish tint, remove from heat and sift through the remaining flour.
5. Knead the dough, let it stand for a quarter of an hour, then divide it into 10 equal parts, roll them into cakes and bake on a floured baking sheet at 170ºC for 5-7 minutes.
6. We prepare cream from butter and milk and grease the cakes with it. We give it time to soak the dessert before serving.

Sponge cake

The biscuit consists of:

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

The cream will suit any of the above recipes.

For the dough, you just need to combine the products and beat them thoroughly with a mixer. Then bake in a round pan, pouring the dough in approximately equal portions. Or bake a large sponge cake and cut it lengthwise into approximately equal cake layers. Coat with the prepared cream and let soak a little.

Cooking in a frying pan

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

The cooking process is as follows:

1. Melt honey and margarine in a slow water bath. Then remove and mix with flour, eggs, sugar and baking powder. Mix the dough thoroughly with a spoon - it will turn out quite liquid.
2. Grease the frying pan with oil. Pour a thin layer of dough and bake until golden brown. In total you should get 5-6 blanks.
3. We prepare the cream from ghee and condensed milk, simply whisking them together.
4. Spread the finished cakes with cream, stacking them on top of each other. We also cover the sides of the cake with cream. Let it brew in the refrigerator.

With caramel flavor

Dough:

• 400 g flour;
• 150 g sugar;
• 110 g butter;
• 1 large or 2 small eggs;
• ½ tsp. soda;
• 2 ½ tbsp. l. flower or linden honey;
• a little citric acid.

Cream:

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

The preparation will be as follows:

1. First of all, we measure out the necessary products.
2. The next step is making caramel. Pour sugar into a saucepan and set to heat on the stove. When the product melts and acquires a caramel hue, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mixture with a wooden spoon/spatula, but never a metal one.
3. Cool the mass a little - if you pour it into a cold container and stir constantly, it will take 10-12 minutes, and if you leave it in a hot saucepan, it will take longer. It is advisable to have a special thermometer in the kitchen.
4. Mix soda, lemon and flour.
5. Add the eggs into the cooled caramel, stirring, and then the flour mixture. Knead the dough with a spatula, then with your hands, placing it on a work surface with flour.
6. We divide the dough into equal pieces, from which we make cakes.
7. For the cream, whisk the condensed milk with sour cream separately and the cream separately into a fluffy mass. Combine both mixtures, stirring gently with a spoon.
8. Assemble the cake, layering the caramel cake layers with cream.

Delicate chocolate and honey treat

• 90 g butter;
• 150 g sugar;
• 80 g honey;
• 2 tsp. soda;
• 3 medium sized eggs;
• 50 g cocoa powder;
• 400 g flour.

We will prepare it like this:

1. Heat the sugar-honey-butter mixture in a water bath. When everything has melted, add soda, stir and remove from heat. Let it cool. Then beat in the eggs.
2. Add cocoa and ¾ flour to the dough, add the rest gradually, as needed. The resulting dough should not be tight, tender and easily lose its shape. But if you wrap it in film and place it in the refrigerator for 30-40 minutes, it will harden and become denser.
3. Divide the dough into several small parts, roll it out and prepare aromatic pieces. Layer with your favorite cream.

In a slow cooker

To bake a homemade dessert in a slow cooker, it is recommended to use a biscuit dessert recipe. The cake is baked for 65 minutes on the “Baking” program. At the end, it is recommended to leave it in warm mode for another 10 minutes without opening the lid.

• 60 g of butter in the dough and 400 g in the cream;
• 1 tbsp. sugar in the dough and 2 tbsp. - in cream;
• 2 tbsp. l. honey;
• 2 eggs;
• 1 tsp. soda;
• 4 tbsp. flour;
• 2 tbsp. milk;
• 3 tbsp. l. regular starch.

Let's prepare it like this:

1. Initially, we prepare milk jelly from milk, starch and sugar needed for the cream. The products are mixed and heated until the mass thickens. Then they need to be set aside for the cream to cool.
2. Separately, beat soft butter, eggs, sugar and honey. Then heat it over the fire until the sugar dissolves. Add baking soda, stir, remove from heat.
3. Gradually sift the flour and stir with a spatula.
4. We prepare the dough, cut it into 10 parts, from which we roll out and prepare the cakes.

When the pieces have cooled, grease them with milk cream.

How to assemble a honey cake and how to decorate it?

The cake can be decorated in completely different ways, depending on what the hostess has in her kitchen:

• patterns of melted chocolate, especially if there are different types of it;
• Easter sprinkles;
• figurines made of sweet mastic;
• just crumbs from trimmed baked dough;
• nuts, pieces of fruit or dried fruit.

You can come up with many different variations to surprise and delight your guests and family.

Recipes for various honey cakes. Pamper yourself and your loved ones. More than 20 recipes for baking with honey. Honey dough is prepared according to several basic recipes, as a result of which the cakes are baked either from a completely liquid dough or from a stiff dough. In both cases, the cakes are baked until they begin to smell like slightly burnt honey. The number of layers in the cake will depend only on your desire. However, in any case, it is better to prepare the honey cake in advance, put it in the refrigerator so that the cakes have time to soak in the cream, and the cake itself has time to brew and become even more aromatic.

Cake "Bear"

2 eggs, 1 cup sugar, 1/2 cup honey, 3/4 cup flour, 1 teaspoon slaked soda.

Grind eggs with sugar and honey, add quenched soda, wheat flour and knead the dough to a thick consistency. Leave it for 10-12 hours to ripen. Then divide the dough into 5-6 parts, roll each part, adding flour, into cakes. Bake them for 5 minutes. at 180-200°C. After which the cakes are cooled and coated with cream. The surface of the cake is covered with glaze. After 5-6 hours the cake is ready.

Cream: 600 g sour cream, 1 glass of sugar, 300 g of nuts, 1 g of vanillin. Mix sour cream with sugar and vanilla. Then beat until fluffy and add nuts.

Glaze: 3/4 cup sugar, 1 tablespoon cocoa. 1/2 glass of water.

Cake "Anechka"

2.5 cups flour, 100 g butter, 100 g honey, egg, glass sugar, 1-2 tablespoons sour cream, 20 pcs. crushed walnuts.

Bake three succulents, coat with sour cream, top with glaze, as in the recipe above.

Cake "Ryzhik"

Grind 2 eggs, 1 cup sugar, 2 tablespoons honey, 2 teaspoons soda with vinegar, grate 100g margarine.

Mix everything and heat on the stove. Then add 3 cups of flour, knead the dough, divide into 7-8 parts and bake the cakes.

Cream: 1) beat 3 yolks and 1 glass of sugar. Add 1 tablespoon flour, 1 tablespoon milk. Mix everything and heat, do not bring to a boil.

2) beat 3 egg whites and 1 cup sugar. Mix 1) and 2) and coat the cakes.

Cake "Austrian"

1 egg and 2 tablespoons of sugar, 3 tablespoons of butter, 1 teaspoon of soda (quench), 2 tablespoons of honey.

Mix everything, place in a saucepan with boiling water and mix until smooth. Remove from the bath and add 1 cup of flour and form into 8 balls. Roll while warm, sprinkle with flour while rolling. Bake the cakes, coat with cream.

Cream: 200 g butter and 100 g condensed milk.

Cake "Poppy-2"

200 g poppy seeds, 8 eggs, 250 g powdered sugar, 50 g grated bread, 50-250 g ground nuts (hazelnuts or walnuts), 1-3 tablespoons honey.

Rinse the poppy seeds, wash them and remove dirt, pour boiling water so that the water covers the poppy seeds by 2 cm, cook for about 30 minutes. over low heat, stirring. Pass the evaporated, cooled poppy seeds through a meat grinder twice, try to see if you can feel the grains under your tongue, then rub the poppy seeds with a wooden pestle in a makitra, adding melted honey, ground crackers and small nuts. Wash the eggs, break them, pour into a bowl standing over steam and add sugar, whisking with a hand whisk or mixer, adjusting the heat so that the mass does not harden on the walls of the bowl, but the result is a fluffy, thick mass. When the mass is ready, take 1 cup of cream from it, add poppy seeds to the rest of the mass, stirring thoroughly but carefully, you can add vanillin. Grease the cake pan with butter, sprinkle with ground breadcrumbs and transfer the poppy seed mixture into it. Bake first for 5 minutes, at T = 230°C, and then reduce to 180-200°C and bake for another 35 minutes.

Check with a thin sliver. Cut the cooled cake and brush with sour jam and then cream.

Cream: A mug of eggnog, 1 tablespoon of coffee, 250 g of butter, 100 g of vodka.

Cake "Ideal"

60 g butter, 1 cup sugar, 3 eggs, 1 tablespoon honey, 2 cups flour, 1 teaspoon soda.

Stir everything, add 1 tablespoon of honey. Then add salt and soda to this heated mass, keep the mass in a steam bath, stirring constantly, for about 10 minutes, then add 2 cups of flour and, stirring, keep for another 5 minutes, so that the mass warms up well. Place the dough on the table and while it is still hot, mix in flour. Divide the dough into 6 equal parts and roll out into very thin cakes, giving a square shape. Bake at 150°C.

Cream: Grind 300-400 g of butter until white, add a can of condensed milk and stir thoroughly.

Sprinkle the top of the cake with crumbs. Leave for a few hours to soak, but not in the refrigerator.

Cake "Prunes"

200-250 g flour, 100 g sugar, 100 g crushed nuts, 2 eggs, 0.5 teaspoon soda slaked with lemon juice, 100 g liquid honey, juice of one lemon.

Grind eggs with sugar, mix soda with lemon juice, add honey, knead the dough as for pancakes. Grease the pan generously, divide the dough into 4 parts, place it in the pan with a wet hand and place in the oven. You will get hard cakes.

Cream: 500 g prunes, 1 cup walnuts, 200 g butter (you can use 1 cup sour cream instead of butter), 1 cup sugar. 1 cup sour cream, 1 cup sugar. Whisk sour cream, crush 1 cup of nuts, 0.5 kg of prunes (soak for 5 hours, then pass through a meat grinder). Add whipped sour cream to prunes and nuts, mix everything and grease the cakes.

Cake “Chak-chak” (option 2)

6 eggs, 300 g honey, 1 glass sugar, flour, 0.5 kg nuts, fat.

The dough is like dumplings, cut, cook in fat. When ready, pour sugar and honey, add nuts and give the mixture any shape. Put it in the cold.

Cake "Gourmand"

2 tablespoons of honey, 1 teaspoon of soda, 1 cup of sugar, 0.5 cups of melted butter, 2 eggs, 2.5 cups of flour.

Melt the honey, add soda and when the foam rises, remove from heat. Gradually add sugar, butter, eggs, flour and then knead the dough, divide it into 4 parts and roll it out, then form the cakes on oiled tracing paper. Bake and coat them with cream.

Cream: Beat 400 g sour cream, 1 glass of sugar.

Nut Cake

3 eggs, 3 tablespoons sugar, 3 tablespoons sunflower oil, 1 tablespoon honey, flour, dumpling dough.

Bake the cakes, trim, coat with cream and let stand.

Cream: add 250 g of sugar to 0.5 liters of milk, bring to a boil, add 80 g of nuts minced. Cool and add 300 g of butter.

Cake "Paul Robson"

2 eggs, 3-4 cups sugar, 1 cup candied honey, 1/2 teaspoon soda slaked in vinegar, 3 cups flour.

Grind eggs with sugar, add flour, honey, soda. Knead the dough, keep in the cold for 12-24 hours, divide into 4 layers, bake until golden brown. Layer the finished cakes with cream. Keep the cake in the cold.

Cream: 400 g sour cream, 150 g sugar, 50 g nuts. Beat it.

Cake "Stick"

3-4 eggs, 1 glass of milk, 1 teaspoon of soda.

The dough is made steep, roll out thicker than for noodles and divide like matches, cook the sticks in any fat.

Flood: 1 glass of honey, 1 glass of sugar, boil. Boil for 4-6 minutes. Then mix the mixture, wrap it in tracing paper and shape it.

Cake "Marmalade"

200 g flour, 2 tablespoons sugar, 2 tablespoons honey, 1 egg. 1 tablespoon melted butter, 1/2 teaspoon soda, 250 g marmalade, 100 g walnuts, salt.

Sift the flour, make a well in the middle, add sugar, honey, 1 egg, a spoon of melted butter, 1/2 teaspoon of soda, salt, knead the dough, roll out 6 circles and bake in the form of a cake. The next day, cover them with marmalade, coat them with marmalade on top and around them, and sprinkle with lightly toasted, chopped nuts.

Cake "Miracle"

60 g butter, 1 cup sugar, 2 tablespoons honey, 2 teaspoons vodka, 3 eggs, 2 teaspoons water, 3 cups flour.

The dough is made in a steam bath.

Melt 60 g of butter with 1 glass of sugar, add 2 tablespoons of honey, 2 teaspoons of vodka, remove from heat temporarily. Separately beat 3 eggs and add to the mixture. Put it back on the fire and add 2 teaspoons of soda. Stir until the mass increases 3 times. Remove from heat and add 3 cups of flour.

Cream: 3 g sour cream, 100 g sugar. Beat everything and coat the cake.

Cake "Bath"

In a narrow saucepan: 1 egg, 1 tablespoon honey, 50 butter and 1/2 cup sugar.

Place the pan in a cup of boiling water, mix everything well until smooth, add 1 teaspoon of soda and 1 cup of flour. The pan can be removed. Bring the dough to dumpling thickness, bake 6 cakes on a sheet sprinkled with flour, 3- 6 min.

Cream: 1/2 cans of condensed milk, 200 g butter. Grind everything thoroughly.

Honey-curd cake

For the test: 150 g wheat flour, 100 g butter, 1/4 cup granulated sugar, 1 egg yolk; for filling: 100g honey, 400g fresh cottage cheese, 2 egg yolks, 50g butter, 3 egg whites, 2 tablespoons powdered sugar, several walnuts.

Heat the butter slightly, then mix with granulated sugar, egg yolk, flour and knead well. Place the dough in a cake pan, pre-greased with oil and sprinkle with flour, place in the oven and bake until half cooked.

Peel the walnuts and chop the kernels. Beat the whites and powdered sugar into a stiff foam. To prepare the filling, rub the cottage cheese through a colander, beat two yolks into it, add butter, honey and grind thoroughly until smooth. When the cake has hardened, but remains light and not browned, remove it and cool. Place the filling on the cooled crust, top with whipped egg whites and sprinkle chopped walnut kernels on top. Place the cake in a hot oven and bake until done. After 10-15 minutes, the cake will be ready; take it out and cool. Cut when cold.

Cake "Surprise"

For the test:1 cup granulated sugar, 1 egg, 200 g butter, 2 tablespoons honey, 1 teaspoon soda: for cream: 500 g sour cream. 1 cup granulated sugar, chocolate, nuts.

Mix granulated sugar, egg, softened butter. Heat the honey to a boil and dissolve 1 teaspoon of baking soda in it, pour in it and the first mixture. Add flour, knead the dough until soft. Divide it into 5 parts, roll each one 1 centimeter thick and bake one at a time.

When preparing the cream, beat the sour cream and sugar. Cut the finished cakes into shape, spread generously with cream, including the top layer. Sprinkle the top and sides of the finished cake with fine crumbs from the remaining cuts, add small shavings of chocolate and crushed nuts. After 2 hours, the cake can be served.

Bargaining sand

500 g rye or wheat flour, 400 g honey, 200 g granulated sugar, 5 eggs, 200 g sour cream, 1 teaspoon soda, spices (cinnamon, cloves, vanillin, etc.) to taste.

Add sugar, eggs, sour cream, spices, soda and flour to the melted honey. Knead the dough until thick with sour cream, pour it into a greased mold and bake in moderate heat.

Honey cake (Bulgarian dish)

250 g honey, 1/2 cup water. 1 cup sunflower oil, 1/2 cup walnuts and raisins, 4-5 candied fruits, 1 teaspoon cocoa, 1 teaspoon cinnamon, 4-5 cloves, 1 teaspoon soda; enough flour to make a soft dough.

Dilute honey in water, pour in sunflower oil, successively add peeled nuts (finely chopped grains) and raisins, finely chopped candied fruits, cocoa and cinnamon, cloves (crushed in a mortar), soda and flour. Roll out the finished dough to a thickness of 2 centimeters, place on a greased baking sheet and bake in a moderately hot oven for about an hour. Serve the cake cooled, covered with egg white glaze. For decoration, some of the glaze can be colored with food paint. This cake is served sprinkled with powdered sugar.

Honey cake "New Year"

To prepare the dish you will need: 1 cup flour, 3/4 cup honey, 4 eggs, 2 tbsp. tablespoons fine granulated sugar, 1/4 cup chopped walnut kernels, 2 tbsp. spoons of semolina, vanillin and orange zest to taste.
For rum glaze: 2 cups sugar, 4 egg whites, 3 tbsp. spoons of rum, 2 tbsp. spoons of hot water.

Beat the yolks with sugar until stiff foam, adding melted honey in very small portions and separately whipped whites into a stiff foam, carefully stirring the mass. Add nuts, flour, spices and semolina. Prepare a cake pan and grease it well. Pour the prepared dough into the mold and bake in a moderately heated oven until done. Prepare the glaze: mix powdered sugar with hot water and, adding rum, continue stirring until the desired density of the glaze. Cool the cake and pour rum glaze over it. Place the finished cake on a dish, place pieces of sugar dipped in cognac around it, set them on fire and take the cake to the festive table.

Honey and nut cake

To prepare the dish you will need: For 1 cup of honey - 2/3 cup of walnut kernels, 1/2 cup of raisins and water, 1 cup of vegetable oil, 5 candied fruits, 1 teaspoon of cinnamon, cocoa and soda, 5 cloves, flour.

Dilute the honey, then successively add vegetable oil, chopped walnut kernels and raisins, finely chopped candied fruits, cocoa, cinnamon, soda and enough flour to make a thin dough. Then roll it out to a thickness of 2 cm and bake for about an hour on a greased baking sheet in a moderately hot oven. Once cooled, sprinkle the cake with powdered sugar.

Chak-chak (Tatar cuisine)

500 g wheat flour, 5 eggs, 0.5 cup milk, 1 tablespoon sugar, 1 cup ghee for frying, salt.

For the syrup: 450-500 g honey, 100 g sugar.

Mix eggs, milk, sugar, salt, add flour and knead the dough. Divide into pieces of 100 g, roll into sausages 1 cm thick and cut into balls the size of beans. Fry them in plenty of oil. The finished balls should have a yellowish color.

Pour sugar into honey and cook until a drop taken with a match, flowing down, becomes brittle. You cannot boil honey for too long, as it can darken and spoil the appearance and taste of the dish.

Place the fried balls in a wide bowl, pour over the prepared honey and mix well. After this, transfer the chak-chak to a plate and, with your hands moistened in cold water, give it the desired shape (pyramid, cone, etc.).

Honey cake "Santa Claus"

For the test: 1 cup natural honey, 1 cup granulated sugar, 2 cups flour, 1 cup milk, 1/2 cup raisins, 3 eggs, 2 tablespoons butter, 1/4 teaspoon baking soda, quenched with vinegar; for glaze: 3 egg whites, 1/2 cup powdered sugar.

Sift flour and mix with soda. Beat the eggs, mix with granulated sugar, honey and beat well, then, continuing mixing, gradually add flour and raisins, then add milk in a thin stream. Knead the dough well, put it in a greased mold and put it in the oven over low heat. Cover the semi-finished honey cake with egg white glaze and bake until done. To prepare the glaze, mix fresh egg whites with powdered sugar and beat until thick and stiff.

New Year's honey cake

300-350 g of natural honey, 60 g of granulated sugar, 400 g of flour, 4 eggs, 125 g of creamy margarine, 1/2 glass of rum, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, several walnuts.

Peel the walnuts and divide the kernels into quarters. Put the honey on the fire, add granulated sugar and creamy margarine and, stirring occasionally, bring to a boil. Break fresh eggs, separate the yolks from the whites and whip up a stiff foam. Sift the flour and place in a deep bowl, pour the hot honey mixture into it. Knead the mixture well and, before it has cooled, add rum, spices, egg yolks and beaten whites. At the end of stirring, add the walnut kernels. Grease a baking dish with butter and sprinkle with flour. The dough rises during baking, so you only need to fill the pan halfway with dough. Bake the honey cake at low temperature.

Honey cake

500 g honey, 1 cup granulated sugar, 2-3 tablespoons butter, 1 cup wheat flour, 4-5 eggs, 1/2 teaspoon soda and the same amount of cinnamon.

Add granulated sugar and butter to the honey and bring to a boil. Then remove from heat and add flour to this mixture and knead. Cool the resulting choux pastry, then add eggs, soda, cloves, cinnamon and mix thoroughly. Roll out the dough to 2-3 centimeters, place on a greased baking sheet and bake.

Honey cake

To prepare the dish you will need: For 200g. honey - 100g. butter, 100g. granulated sugar, 3 cups wheat flour, 2 eggs, 1 gr. ginger, 1/4 teaspoon cinnamon, 3 teaspoons lemon zest.

Heat the honey, add melted butter, mix well, add sugar, add ginger and mix everything thoroughly again. After this, add eggs, cloves, cinnamon and gradually add flour while stirring. Then knead the dough well, roll out to a thickness of 1 cm, cut into pieces and place them on a heated, greased baking sheet.

Butlerovsky honey cake

120 g wheat flour, 200 g honey, 2 g nutmeg, 2 g cinnamon, 200 g almonds, 5 eggs.

Take whites from 5 eggs and yolks from 3 eggs. Beat with honey, add wheat flour, crushed nutmeg, cinnamon and a little anise. Mix all ingredients thoroughly and add lightly toasted, coarsely crushed almonds. Roll out the finished dough to a thickness of 1 centimeter and cut into shapes in the form of curly gingerbread cookies or bake whole.

Honey cake for your beloved

300 g honey, 3-4 glasses of strong tea, 1 egg, 1/2 cup granulated sugar, 60 g butter, 550 g flour, 1/2 teaspoon baking soda, 20 g butter for greasing the mold, 10-15 pcs. chopped cloves.

Add softened butter, sugar, egg, tea, cloves to liquid honey and mix everything thoroughly. Add wheat flour, soda and knead the dough. Grease the mold well with butter, place the dough and bake in the oven at + 200°C.

Chuck-chuck (option 2)

500 g flour, 500-600 g honey, 5-6 eggs, 100-150 g sugar, 150 g lamb fat, 350 g cottonseed oil or 500 g ghee.

Knead the stiff dough on the eggs, roll it out thinly, cut the noodles 4-5 centimeters long. Shake off the flour from the finished noodles and fry them in a mixture of lamb fat and cottonseed oil or in ghee. Place the fried noodles on paper to cool.

Melt the honey in a metal bowl and, stirring, add granulated sugar so that the chak-chak hardens well. Keep the mixture on the fire until the sugar melts, then remove from the heat. Place a few handfuls of noodles in a deep bowl and, stirring, gradually pour honey over it. Then quickly transfer the resulting mass into a bowl lined with parchment paper, press it well with your hands (pre-moisten your hands with water) and give it a certain shape. Then put it in the refrigerator or in a cool place. When the mass hardens, decorate it with small multi-colored candies or lollipops. Before serving, cut into small beautiful pieces.

Layer of rye bread with honey

Rye bread 50 g, honey 20 g, jam 25 g, cream 25 g, sugar 15 g, cottage cheese 40 g.

Grate stale rye bread and mix with honey. Pass the cottage cheese through a meat grinder or rub through a sieve and mix with sugar. Place bread, cottage cheese and jam in layers in a glass bowl. The last layer is bread, decorate with whipped cream, jelly, berries.

Served with fresh milk. Instead of cream, you can use good sour cream.

Honey cake made from ready-made waffle cakes

For 1 package of waffle cakes: 100 g honey, 4 tablespoons sugar, 150 g butter, 1/3 cup water, 1-2 teaspoons cocoa.

Add sugar and honey to the water. Cook for 8-10 minutes until thickened. Then pour cocoa into the resulting syrup, mix and cool. Beat the softened butter and combine with the syrup. Layer the cakes with cream and leave for a while to soak.

Step 1: prepare the flour.

Pour the flour into a sieve and sift over a medium bowl. If you want the cakes to be tender and practically melt in your mouth, I advise you to do this procedure. After all, thanks to it, the flour is saturated with oxygen, which makes the dough almost airy and without lumps.

Step 2: prepare the butter for the dough.

Place the butter on a cutting board and use a knife to chop into small pieces. Then we transfer the crushed component into a fireproof medium bowl and immediately proceed to preparing the dough.

Step 3: prepare the dough for the cakes in a water bath.

Fill a medium saucepan with regular cool water and place on high heat. Attention: To make the liquid boil faster, you can cover the container with a lid. Immediately after this, turn on the burner and begin preparing the dough.
Add sugar and honey to a fireproof bowl with pieces of butter and place on top of the pan, but be sure to hold the structure with oven mitts so that nothing falls. Constantly stirring the ingredients with a tablespoon, bring them to a liquid state. This usually takes approximately 4–5 minutes. By the way, the sugar will not dissolve completely, but somewhere around 50–70%, which is how it should be.
Next, pour baking soda here and continue stirring some more. 1 minute.

Now turn off the burner, remove the bowl from the water bath and set it aside. Using a knife, break the shells of the eggs, and pour the yolks and whites into the hot mixture. Important: immediately after this, beat everything with a hand whisk or mixer at low speed so that the last ingredients do not curdle. We should get a homogeneous, still liquid mass.

Next, pour into a bowl in small portions. 300 grams(no longer needed) sifted flour and continue to beat everything at the same time with available equipment so that lumps do not appear.
Now wrap the container with cling film and put it in the refrigerator for 20–30 minutes. Let the dough rest a little.

Step 4: prepare the cake layers.

When the dough has settled, take it out of the refrigerator and place it on the kitchen table, dusted with a small amount of flour. Sprinkle the crumb mixture on top too and begin preparing the cakes. With clean hands, we tear off pieces from the total mass, so that in general we get 8–9 equal parts, and immediately roll them into balls. Place them on a floured flat surface and turn on the oven. When it warms up to temperature 200 degrees, let's start forming the cakes.

Cover the kitchen table with a piece of baking paper, sprinkle with a little flour and place the first ball of dough on top. Using a rolling pin, roll it out into a flat cake as thin as possible. Then we cover the layer with a large flat plate (the container should correspond to the intended size of the cakes) and trace it around the edge with a knife. We get a circle and scraps of dough. We leave everything like that. Now prick the cake in several places with a fork so that the dough does not swell during baking. Carefully move the piece of paper onto a baking sheet and place the container on the middle level in the oven. We prepare the first cake for 3–5 minutes until it browns. Immediately after this, using oven mitts, remove the baking sheet from the oven, and carefully transfer the baked dough onto a special wire rack, and the scraps into a clean plate. Important: If you let the cake cool directly on the paper, then it will be difficult to tear it off later. But to prevent the dough from starting to crumble, be sure to pry it with a thin kitchen spatula. Then everything will work out one hundred percent! Now we repeat the same procedure from start to finish with the remaining dough balls and only then proceed to preparing the cream.

Step 5: prepare the butter for the cream.

While we are preparing the cakes, we can prepare the butter at the same time. Since to prepare the cream we need this component in a soft state, be sure to place it on a cutting board and use a knife to chop it into small pieces. Next, move them to a free saucer and leave them aside. Attention: In no case do we speed up this process using a microwave! This can ruin the structure of the butter, and the cream simply won’t work.

Step 6: prepare the cream for the cake.

When the butter reaches room temperature, transfer it from the saucer to a free medium bowl and, using a mixer, beat at low speed until fluffy.
Further, continuing to work with improvised equipment, in several approaches ( 4–5 ) add boiled condensed milk. Subsequently, we should get a homogeneous, fluffy cream with a dense consistency.

Step 7: Prepare the walnuts.

Pour the walnuts into a blender bowl and grind at medium speed until fine crumbs.
Then we move the finely chopped ingredients into two small bowls, but so that the containers are filled equally.

Step 8: Prepare the dough scraps.

We also place the dough scraps into a deep blender bowl and grind everything at medium speed until smooth, fine crumbs.
Then pour it into one of the bowls with chopped nuts and, using a tablespoon, mix everything thoroughly.

Step 9: prepare the honey cake in a water bath.

Place the first cooled cake on a flat serving dish and, using a kitchen spatula, grease it evenly 1/8–1/9 parts cream. Now sprinkle everything with a small amount of chopped walnuts and cover with the second cake layer. We repeat the procedure from start to finish until all the ingredients of the cake are gone.

We also grease the top and sides of the baked goods with cream, and then sprinkle with nut-sand crumbs.

Now, if desired, the cake can be decorated with almond petals, whole nuts or chocolate chips. I happened to have frozen raspberries and cherries on hand, so I used them. At the end, put the dish in the refrigerator to brew for 6–12 hours. Attention: The longer the cake sits in a cold place, the better the cakes will be soaked, and the baked goods will become soft and very tender.

Step 10: Serve the honey cake in a water bath.

Serve the finished honey cake to the dessert table along with fragrant tea or coffee.

The pastries turn out to be very tasty, but also filling, so warn your guests in advance so that they leave some room in their stomachs for sweets. Enjoy!
Bon appetit everyone!

To prepare the dough in a water bath, you must ensure that the bottom of the bowl does not come into contact with boiling water. To do this, you need to select almost the same diameter of the rim of the pan and the bottom of the first container;

When preparing the dough, be sure to adhere to the proportions of the ingredients and do not add more flour, otherwise the cakes will turn out oaky and simply will not be soaked in cream. The thing is that the warm mass absorbs the bulk mixture very well, so it seems to you that the dough is not dense enough. After it sits, it will become the desired consistency and thanks to this the cake will turn out great;

To prevent the cake from becoming saturated with foreign odors while in the refrigerator, try to find a container that can cover the baked goods without touching its edges and top.

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

Recipe for a special honey cake with cherries and butter cream

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

The dough is prepared according to the classic version in a water bath. But I experimented with creams several times, and chose creamy for this case. Why? Everything is explained simply - it soaks the cakes well, which is facilitated by both milk and cherry juice.

You can use all kinds of berries - fresh, frozen, canned. Only, of course, without seeds.

So, we are preparing a set of products.

For the test you will need:

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

For the buttercream with cherries:

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

I advise you to buy store-bought milk. In our case, the water in its composition will play a positive role - the cakes will be better soaked.

How to prepare classic dough for honey cake in a water bath

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

Step-by-step preparation of buttercream

1. Break the eggs into a convenient saucepan.
2. Send sugar to them, grind the mass.
3. Pour in milk, bring to a boil with constant stirring. There is no need to boil for a long time. When you see signs of boiling appear, immediately remove from heat.
4. Cool when ready.
5. Beat the butter.
6. Add the prepared mixture to it, beat everything together. Taste it. The cream resembles real condensed milk.
7. Remove pits from cherries.
8. Add them to the cream, mix the mixture.
9. Place in the refrigerator for min. at 30.

Everything is ready, you can start assembling the cake

Generously coat all the cakes with cream, stacking them on top of each other. Coat the edges of the product so that they are juicy. Sprinkle the top and sides with crumbs. Everything is ready. The homemade honey cake turned out great. Let it brew and soak. It's better, of course, to bake overnight. The next day it will melt in your mouth.

Enjoy your tea!

And as a bonus, a recipe for a delicious sour cream: beat a can of condensed milk with a stick of butter. Add the juice and zest of one lemon. It turns out so delicious that you won’t be able to pull anyone’s ears off.

Initially, this article was planned for my old website myaltynaj.ru. But then I decided to make a separate website dedicated to cakes. So don't pay attention to the fact that the photos say myaltinaj.

Honey cake with sour cream, step-by-step recipe with photos

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

A honey cake recipe with step-by-step photos will help you navigate the cooking process correctly.

• Honey 100 gr.
• Sugar 200 gr.
• Eggs 2 pcs.
• Butter 50 gr.
• Flour 400 gr.
• Water 20 ml.
• Soda 1 tsp.
• Sour cream 700 gr. (30 percent fat)
• Two hundred gram glass of sugar for cream
• Vanilla sugar 10 gr.

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

Step-by-step cooking process

1. Melt honey in a saucepan over low heat. The honey should become hot, but there is no need to boil it.

   

2. Add soda to honey and stir. Here we will see lush and thick foam. Everything is correct, as it should be.

   

3. Pour sugar into the pan and add water.
4. Stir the mixture and put the saucepan back on the fire.

   

5. Stir and heat until the sugar is completely dissolved. When this happens, thick foam will appear again.

   

6. Boil the mixture over low heat for min. 5, without ceasing to stir. It will boil down a little and acquire a beautiful caramel color.

   

7. Now remove from heat and add oil. Dissolve it by stirring the mixture. Then set aside and let cool a little.

   

8. Break the eggs into a separate bowl and crack them.
9. Add the shake to the cooled honey mixture and stir quickly.

   

10. Let's begin to gradually introduce flour, mixing the dough.

    

11. When it becomes thick enough, transfer it to the table. Mix with the remaining flour. The dough should be soft. I would even say a little sticky. If your dough spreads across the table, add another 50 - 70 grams of flour.

    

12. Divide the dough into parts. There should be from 8 to 10 of them.

    

13. Wrap each lump in cling film and place in the refrigerator for 40 minutes.

    

14. We will take out the lumps individually and roll them out on baking parchment. For convenience, dust it with flour. You need to roll it out quite thinly, up to 3 mm thick. maximum.

    

15. Cut the layer evenly using a plate. The scraps can be combined to make additional cakes. They will be suitable for a cake and will also be useful for crumbs.
16. Prick the cake with a fork to prevent it from bubbling.

    

17. Together with the parchment, transfer the dough to a baking sheet and place in a hot oven for 5 minutes. The required temperature is 180 degrees.

    

18. Let's bake all the cakes and allow time to cool.

    

19. Prepare the cream: mix sour cream and sugar in a container. Add vanilla sugar and whisk until the sugar dissolves. The cream is ready. Simple, like everything ingenious.

    

20. Grind the scraps from the cakes into crumbs. This can be done on a food processor, or on a simple fine grater.

    

21. Now the fun part – putting the cake together. Spread the cakes with cream and place them in an appetizing stack. Don't forget to lubricate the sides too.

    

22. We decorate our work with crumbs on all sides and put it in the refrigerator for soaking. This will take 5-6 hours.

    

But now you can enjoy the exquisite taste of the most delicate honey cake. Enjoy!

Did you notice that the dough was prepared differently than in the first recipe? There was a water bath, and this is a recipe for custard honey cake. You see, it was not for nothing that I said that you need to copy all the options. Everyone is good in their own way.

Recipe for delicious honey cake with custard and chocolate glaze

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

For the test we will need:

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

Products for cream:

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

Ingredients for glaze:

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

Step-by-step process for making honey cakes

Making custard

How to make chocolate glaze

Now all that remains is to assemble the cake. To do this, generously coat the cakes with cream, stack them in a stack. Pour glaze over the top, sprinkle the edges with crumbs. The top can also be decorated with crumbs, or you can leave it chocolate. It will be beautiful either way.

And to make the honey cake even tastier, you can pour glaze over each cake. But then you will have to cook another portion, so see for yourself.

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

How to cook a delicious honey cake in a frying pan

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

My recommendation for this recipe is to use a thick-bottomed frying pan. Cast iron, for example. So that the cakes would be well fried.

For the test you need to prepare:

• Butter 100 gr.
• Honey 60 gr.
• Sugar 150 gr.
• Eggs 3 pcs.
• Sour cream 2 tbsp. (20 percent)
• Flour 400 gr.
• Soda 0.5 tsp.

Products for cream:

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

Preparing dough and baking cakes

Our handsome guy is ready. Now you need to give him time to come to his senses, to soak in the delights of the cream.
After 5 hours you can invite them to the table. Help yourself to your health!

Honey cake has another affectionate name: “Ryzhik”. I advise you to watch the video recipe for preparing it at home.