At the beginning of the 19th century, this dessert was baked exclusively to the imperial court, but since then, almost every housewife has mastered the recipe for a classic honey cake with custard. Below are all the secrets of cooking not only the classic version of this baking, but also its other variations.

Honey cake - classic custard recipe

To prepare a honey cake in its classic design, you need products in the following quantities:

  • 4 eggs;
  • 320 g sugar
  • 80 g of bee honey;
  • 400 g butter;
  • 440 g flour;
  • 300 ml of milk;
  • 10 g vanilla sugar;
  • 25 g of soda;
  • 1 pinch of salt.

We bake in stages:

  1. Two eggs, 180 g of sugar and honey over low heat with continuous stirring, warm well until all components are completely dissolved. Absolutely any bee honey is suitable for a honey cake, but the most fragrant is baked goods from its dark varieties, for example, from buckwheat.
  2. 400 g of flour mixed with soda and salt. Pour dry mixture into a homogeneous liquid over a fire, remove from heat and knead the dough.
  3. Dividing it into 8 equal-sized pieces, roll each into a 3-4 mm thick cake and bake to a golden color at 190 degrees.
  4. In a saucepan of suitable volume, combine two eggs, the remaining regular sugar with vanilla and 40 g of flour. Dilute the resulting mixture with hot milk, stirring it vigorously. Next, put the saucepan on the stove and brew until thick.
  5. Beat soft butter until fluffy, adding a few tablespoons of the cooled custard base. The layer of cake is ready!

It remains only to stack a pile of cakes, generously lubricating them with cream. The top cake and the sides of the cake should be leveled with the remnants of the filling and decorated with crumbs from the scraps of dough or chopped nuts.

Chocolate Flavored Cake Option

No less popular is the chocolate honey cake, which is recorded under the title Ladies' Whim in culinary notebooks of many housewives.

For chocolate honey dough you need to take:

  • 2 eggs;
  • 50 g of bee honey;
  • 50 g butter;
  • 90 g of cocoa powder;
  • 180 g of sugar;
  • 5 g of soda;
  • 400-450 g of flour.

Honey cake chocolate cakes look especially impressive if they are layered with a white Patissiere custard, which is prepared from:

  • 500 ml of milk;
  • 2 yolks;
  • 100 g of sugar;
  • 50 g of starch (corn or potato);
  • 5 g of vanilla sugar;
  • 50 g of butter.

The traditional decoration of this homemade cake is chocolate icing, for it you will need:

  • 50 g of dark chocolate;
  • 20 g butter.

Step-by-step cake recipe:

  1. Put honey and butter on a steam bath in a container suitable for kneading a dough of displacement. While the ingredients in the steam bath melt, beat the eggs with sugar.
  2. After boiling honey with oil, reduce heat to medium and pour in beaten eggs. Then pour soda and stir quickly - the mass will begin to actively increase in size.
  3. Then sift cocoa powder and flour. Bake the dough for 10-15 minutes over medium heat, then transfer it to a table sprinkled with flour and knead. In a preheated oven at 180 degrees, bake 8-10 thin chocolate cakes.
  4. Grind sugar mixed with starch with yolks and dilute with a small amount of cold milk. Heat the rest on the fire to a boil. After boiling, pour sugar with starch and yolks into it, boil until thick. Remove the cream from the fire, put oil in it and stir until smooth;

Now you need to coat the cakes with the cooled cream, and fill the top of the cake with icing from melted chocolate and butter. The sides can be coated with cream and sprinkled with crumbs.

With sour cream custard

A honey cake stuffed with custard sour cream and prunes has a completely different taste.

In this case, the proportions of the ingredients for the cakes will be as follows:

  • 3 eggs;
  • 180 g of sugar;
  • 50 g of honey;
  • 70 g of butter;
  • 10 g of baking powder;
  • 520 g of flour.

For the filling should be prepared:

  • 350 g sour cream;
  • 1 egg
  • 110 g of sugar;
  • 90 g of flour;
  • 2 g of vanillin;
  • 120 g of soft butter;
  • prunes to taste.

Working process:

  1. Send honey, butter, sugar and eggs to a steam bath. When the butter and honey become soft, slightly beat the contents of the container with a mixer.
  2. When the temperature of the mixture approaches the boiling point, add the baking powder and stir. Then, in two or three doses, introduce the sifted flour. Brew the dough for about a quarter of an hour, then lightly knead on the table and let it cool slightly.
  3. Bake thin cakes from the finished custard honey dough. Their number will depend on the desired diameter of the cake.
  4. For cream in a saucepan, combine sour cream, egg, flour, sugar and vanilla. Brew the sour cream mixture until the path from the spoon holds. Cool the custard sour cream base. Beat the butter until white and add a sour cream base one spoonful.
  5. Soak prunes for 10 minutes in boiling water, then dry a little with a towel and cut into small cubes.
  6. Grease each cake generously with cream and sprinkle with prune slices. Top and sides of the dessert with cream and garnish with crumbs from the scraps.

It is interesting:honey cake in a slow cooker - recipe

With condensed milk

To bake a honey cake with cream based on condensed milk you will need:

  • 200 g of sugar;
  • 2 eggs;
  • 400 g of butter, including 300 g in cream;
  • 50 g of honey;
  • 5 g of soda;
  • 400 g flour;
  • 370 g of boiled condensed milk;
  • crushed nuts, chocolate or almond petals for dessert.

Tasty recipe:honey cake - classic recipe

Baking Algorithm:

  1. We are preparing a steam bath. In a container above boiling water, send butter, sugar and honey. Warm the mixture for 5 minutes until the final melting of the sugar crystals. Pour in soda and steam for another minute.
  2. Remove the bowl from the bath, drive in and quickly whisk the eggs with a whisk. Then add the flour, knead the dough and cool it for 30 minutes. Bake 8-9 cakes from the chilled mass.
  3. Into the fluffy butter for several tablespoons, add all the condensed milk. Grease the cakes with cream, on top of which pour a little nut or chocolate chips.
  4. For the final decoration, coated with cream on all sides, dessert should be sprinkled with scraps of crumbs mixed with nuts or almond petals.

Serve the cake to the table after 12-16 hours.

Honey cake soaked in cottage cheese custard

Honey cake with custard based on cottage cheese turns out to be just as tender as in the classic version. Thanks to the brewing of cottage cheese cream, the cakes are well saturated and the dessert turns out to be magically soft.

For dough and cream should be prepared:

  • 500 g of sugar, including 300 g for cream;
  • 100 g of honey;
  • 5 g of soda;
  • 5 g of baking powder;
  • 390 g of flour;
  • 1000 g of cottage cheese with a fat content of 5%;
  • 150 g butter.

Baking sequence:

  1. Mix eggs, sugar, honey, soda and baking powder with a whisk and send to a water bath. Strain the mixture until it doubles in volume.
  2. Next, it should be slightly cooled and the flour mixed in. In order to make it easier to work with the test, it should be kept for 3-4 hours in the refrigerator.
  3. Bake 4-6 cakes from the finished dough. Before baking, be sure to pierce the cakes in several places with a fork and bake for no more than 5 minutes at 190 degrees.
  4. To make a cream, the cottage cheese squeezed through a sieve must be combined with diced butter, raw chicken eggs and sugar. Actively and non-stop stirring this mass, boil the cream until the semolina is thick for 5-6 minutes after it boils.
  5. To lay cakes with cream and pile them on top of each other in a pile. Decorate the finished cake with crumbs or we love in another way at our discretion.

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