Honey Cake - 16 home-made recipes

It is a honey cake that most often appears on the festive table for Russian hostesses recently. This delicacy, if desired, can be done quickly, and, in addition, use a multicooker or an ordinary frying pan for cooking cakes. Next, the most successful honey recipes with different cream are published.

Honey cake - a classic recipe with sour cream

Ingredients: 620 g of sour cream, 2 large eggs, 2 faceted glasses with a hill of granulated sugar, 2 tbsp. l honey, a small spoonful of vanilla sugar and baking soda, 130 g of prunes, 420-520 g of first-class flour, half a pack of butter. According to this recipe, you get a classic honey cake.

1. In a convenient bowl, half the sand and liquid honey are mixed. After mixing, quicklime soda is added to the mass. Further, slightly beaten eggs pour into it.
2. The mixture is sent to a water bath and warms up for 7-8 minutes. You need to constantly stir the components intensively to avoid egg folding.
3. The last in the mixture is added butter. When it melts, the container is removed from the fire.
4. Half of the declared amount of flour is poured into a bowl with a hot mass. After the next mixing, the dough is left to cool.
5. When the mass becomes approximately room temperature, you can pour the remainder of the sifted flour. Mixes a smooth and very pleasant to the touch dough, which is divided into eight approximately equal parts.
6. Each ball is thinly rolled on parchment, a plate with a diameter of about 20-22 cm is applied to the resulting layer. With its help, an even circle is cut out on a rolled dough. Crops are not cleaned.
7. A round workpiece is slightly pricked with a fork over the surface. This will prevent the cake from swelling during the baking process.
8. In turn, the cakes are sent to an oven preheated to 190-200 degrees. 3-4 minutes are enough. No need to flip cakes.
9. For cream, sour cream will be used cold. She beats well. Gradually, the remaining two types of sugar are added to the dairy product. Thick and fat sour cream is whipped faster and easier.
10. Prunes are finely chopped. This is an optional component. It is used to taste the home.
11. When assembling the cake, each cooled cake is generously smeared with cream and sprinkled with chopped dried fruit.
12. The remaining baked scraps from the crusts turn into crumbs. She decorates a honey cake with sour cream.

On top you can also lay out a delicious composition of fresh berries and mint leaves.

How to cook Honey cake in 15 minutes?

Ingredients: 2 large raw eggs, 620 g of very fat sour cream, 3 large tablespoons of sugar and honey for the dough, ½ more tbsp. sand is required for the cream, 1.5-2 tbsp. high-grade flour, 1 dess. a spoon of baking soda.

1. The process begins with the preparation of the dough. To do this, raw eggs are broken into a bowl, covered with 3 tablespoons of sand and slightly beat. To them is added liquid honey. After mixing, a uniform mass should appear in the bowl.
2. Next, you need to sift the flour a couple of times from a high distance in order to enrich it with oxygen. Next, the product is mixed with quicklime soda and sent to the mass from the first step.
3. All components mix well and the dough is completely ready. It merges into a round, deep form covered with parchment and baked for 15-17 minutes at medium temperature.
4. While preparing the base, you can do cream for honey cake.
5. The remaining sugar turns into powder (it is convenient to use an ordinary coffee grinder for this) and whisk with sour cream.
6. Ready cake is slightly cooled and still warm cut into 3 parts.
7. The resulting base is generously greased with cream and stacked on top of each other. Sour cream need to smear the side of the treat.

You can decorate the cake as standard - crumb crumbs or sprinkle with cocoa, grated chocolate, lay with berries. Before serving guests must dessert in the cold for at least 3 hours.

With custard

Ingredients: 2 large tablespoons of liquid bee honey, 360 g butter, 5 medium eggs, 260 g granulated sugar, half a liter of milk fat, 3.5 tbsp. first-class flour, 2 mal. tablespoons of baking soda and the same amount of vodka, 1 large spoon of potato starch.

1. The dough for this version of the cake is also prepared in a water bath. Sugar (half) is poured into a smaller saucepan without water, butter (280 g) is laid out. When the latter melts, and sweet grains dissolve in it, the container can be removed from the fire for a while.
2. Vodka, liquid honey and slightly beaten raw eggs (3 pcs.) Are added to the components in the pan.
3. The container is returned to the water bath so that its contents are warmed up properly with frequent stirring. Quick soda is poured into the basis for future cakes.
4. When the mass increases in volume by about 2 times and brightens, you can remove the pan from the heat and pour its contents into a bowl convenient for mixing.
5. Flour is sifted here (3 tbsp.). Its amount will need to be regulated by eye in the process of kneading. May go, for example, 2 or 4 glasses.
6. The resulting very plastic dough is divided into 8 equal parts, each of which is thinly rolled on a powder-coated surface. An even circle is cut out from the reservoir with a plate, after which it, together with the scraps, is transferred to the baking sheet.
7. Thus, each cake is baked for 3-4 minutes in a preheated oven to 190-200 degrees.
8. The remaining trim can be crushed right away with a suitable blender head.
9. For custard, the remaining components are poured into the pan: sugar, half a glass of flour, potato starch. The rest of the eggs are broken here. The mass is whipped slightly with a whisk, sent to a water bath, combined with milk and adjusted to thicken with constant stirring.
10. The cream is removed from the heat, cooled and mixed with the remaining melted butter. The mass is well beaten.
11. The resulting cakes are generously smeared with cream and stacked on top of each other. Custard covers the edges of the structure.

It remains to take care of the decoration. The finished honey cake with custard is sprinkled with crumbs from cake scraps and decorated with chocolate figures.

Condensed milk based dessert

Ingredients: 6 large eggs, 190 g of wheat flour, the same amount of butter and condensed milk (boiled), 160 g of granulated sugar, 2 large spoons of liquid honey, 80 g of walnut kernels, 90 g of white chocolate, a couple of small spoons of apricot jam.

1. Eggs with sand at medium speed with a mixer turn into soft foam. Then the speed of the device increases. The components should be transformed into a dense thick cream.
2. Liquid honey is poured into the resulting mass. If the beekeeping product is sugared, it can be melted in a water bath.
3. The ingredients are kneaded at the minimum speed of the mixer.
4. All the declared amount of flour is divided into several parts and gradually sifted into the dough. Kneading continues at low speed.
5. The resulting dough is poured into a round handicap, covered with parchment (20-22 cm in diameter). The cake is baked for 35 minutes at medium temperature, after which it is cut into 2 parts.
6. The softened butter is whipped to splendor. Boiled condensed milk is gradually introduced to it.
7. The resulting mass is abundantly smeared with cakes. The cream is also distributed over the cake and on the sides.
8. The treat is sent for half an hour in the cold.
9. Next, the top of the dessert is smeared with a thin layer of fruit jam and poured with melted chocolate.

If you want to decorate a honey cake with condensed milk especially festively, in a circle of refreshments you can squeeze out flowers from the remaining cream or just from boiled condensed milk with a pastry bag.

How to make a honey cake in a pan?

Ingredients: half a pack of butter, 110 g of liquid honey, 770 g of very fat sour cream, 320 g of granulated sugar, 380 g of first-class flour, 3 chicken eggs, 1 tsp. no slides of soda, a pinch of vanilla sugar, large lemon.

1. In a small stewpan all honey, butter and 130 g of sand are combined at once. The tank goes to the stove, where its contents are well warmed up at minimum heat. Do not bring the mass to a boil! The components should be constantly stirred so that completely sweet grains dissolve in the oil and honey.
2. The resulting mixture is removed from the fire. Soda is poured into the hot mass and is well mixed for its uniform distribution. The contents of the saucepan at this stage will brighten and slightly foam.
3. The mixture is poured into a bowl for kneading dough and left to cool.
4. Raw eggs are introduced into the warm mass one at a time. After each new egg, the components are slightly whipped with a whisk.
5. 70 g of sour cream and finally all the sifted flour are added. It is best to introduce it in small portions so that no lumps form in the mass.
6. The dough will turn out very soft, but do not increase the amount of flour because of this. Otherwise, the cakes will turn out to be rather dry in the end.
7. The container with the dough is covered with cling film and removed in the cold for 3-4 hours. If there is such an opportunity, you can leave it for the night.
8. In the morning, the dough is divided into 7 equal parts, each of which is rolled out. A plate is cut on them an even circle, which is transferred to a frying pan lightly sprinkled with flour. Billets are fried on both sides until light brown.
9. The remaining pieces of dough are dried in the same way. Then they can immediately be turned into crumbs using a rolling pin or a blender.
10. To prepare the cream, the remaining components are combined. Juice is squeezed from half a lemon, zest is rubbed from a small part of it on a fine grater.To taste, the use of citrus in the cream can be completely abandoned.
11. Sour cream is mixed with a whisk until sugar is dissolved.
12. Ready cake is well missed with each cake and the top of the already assembled cake. Dessert is sprinkled with crumb blender on top.

It will take a little time to prepare a honey cake in a pan, and the result will pleasantly surprise both the cook and all his guests.

"Ladies' whim" of honey cakes

Ingredients: 5 large raw eggs, 3-3.2 tbsp. granulated sugar, 1.5 tsp. slaked soda, 3 large spoons of natural bee honey and cream margarine, approximately 4.5-4.7 tablespoons. first-class flour, 2 tbsp. l starch, 320 g butter, 680 ml of milk fat.

1. Melted and chilled margarine is poured into deep dishes. There are added raw eggs (3 pcs.), Liquid honey. If the latter is sugared, it must be dissolved in a water bath and cool.
2. Flour is sieved and baking soda slaked in any convenient way is added.
3. A thick dense dough is mixed, which must be divided into 7 parts. Each part is first thinly rolled out on a convenient surface, and then transferred to a baking sheet sprinkled with flour.
4. Using a plate and a knife, a flat cake is cut from the workpiece. Trimming is also left on the pan.
5. All cakes take turns being sent to the oven, preheated to 190-200 degrees for about 4-5 minutes.
6. For the cream, milk is mixed with the remaining sand and sent to the fire in a small pan. After boiling, the mixture will cook for 2-3 minutes.
7. In a separate bowl pour 2 tbsp. l flour, starch, the remaining eggs are poured. All of these components are very well mixed.
8. Boiled milk is poured into the mass from the seventh step.
9. After thorough mixing, the cream cools and softened oil is added to it.
10. All cakes are smeared with the resulting custard mixture and stacked on top of each other. The top and sides of the cake are also covered with cream.
11. The scraps remaining from the cake layers are ground into crumbs, which sprinkles dessert on all sides.

The treat should spend a couple of hours in a cool place, after which you can start tea drinking.

The recipe for "Honey Down"

Ingredients: 2 large tablespoons of buckwheat honey, 120 g of butter, 3 large eggs, 2 cups with a hill of sugar, 1.5 tsp. quicklime soda, 3-3.5 tbsp. high-grade flour, a liter of fatty milk, 1 tsp. vanilla extract.

1. Half the sugar is poured into a metal dish and all honey is immediately poured. 2 raw eggs are driven in.
2. Half the butter is brought to a soft state in the microwave, after which it moves to the rest of the components.
3. In a water bath, the dough is heated with constant stirring. After a couple of minutes, quicklime soda is poured.
4. The mass is left on the stove until the mixture increases in volume by about 2 times.
5. Next, the dough cools slightly and flour is sieved through a fine sieve. When it becomes difficult to knead it with a spoon, you can begin to work with your hands.
6. The finished mass is divided into 8 parts, each of which is rolled out. Cakes are cut out of the dough and baked together with scraps until golden in a well-heated oven.
7. For the cream, the remaining sugar is mixed with the egg and 2 large tablespoons of flour. Hot milk is poured into a homogeneous mixture.
8. The cream is cooked on low heat until it thickens, after which vanilla extract and the remaining butter are added to it. Under the cling film, the mass will cool at room temperature.

It remains to collect a tall cake from the cooled cake and cream, and sprinkle crushed crumbs from baked scraps of dough on all sides.

Honey cake "Ginger"

Ingredients: 460 g of butter, a can of boiled condensed milk, 340 g of low-fat sour cream, 230 g of granulated sugar, 2 mal. l soda, 3 tbsp. l liquid honey, 480 g of high-quality flour, 2 large eggs.

1. 110 g butter is combined in a pan with half a serving of sand. The mass goes to the fire. After dissolving the sugar grains, honey is poured into it, soda is added.
2. When the base for the test grows strongly in volume, you can remove it from the heat and leave to cool for 6-7 minutes.
3. Raw eggs and the rest of sugar are beaten in a separate cup until fluffy foam.
4. Two masses are combined with active stirring.
5. The pan returns to minimum heat. Half the flour is poured into it. The ingredients are thoroughly ground, removed from the heat and cooled.
6. The rest of the flour is added, the soft dough is kneaded. It is divided into 10 parts, each of which is rolled out and baked. Smooth circles are cut out of the finished cakes. Scraps turn into crumbs.
7. For cream, the remaining oil is whipped with condensed milk, then sour cream interferes with the cream. Vanillin can be added to taste.
8. Dessert is made from cakes and cream, which must be decorated with crumbs from step 6.

Ready honey cake “Ginger” is infused for a couple of hours in the cold and served to the table.

Gentle chocolate honey treat

Ingredients: 160 g cream margarine, 3 eggs, 2 tbsp. l honey, 1.5 tbsp. sugar, 1 small. spoon of soda, 1 large spoon of cocoa, a pinch of vanillin, 3-4 tbsp. first-class flour, half a liter of fat sour cream.

1. Sand (1/2 tbsp.), Honey and margarine are heated over low heat in a saucepan.
2. After the sugar is dissolved, soda is poured into the container. The mass is heated for another 5-6 minutes. Next, cocoa is added.
3. You can remove the base for the dough from the fire, cool to a warm state and drive raw eggs into it.
4. After adding flour to the mixture, a uniform, supple dough is kneaded. It will be infused in the cold for about half an hour.
5. Next, the dough is cut into 7 parts, each of which is rammed into a round oiled form and baked at an average temperature of 7-8 minutes.
6. For the cream, the remaining components are whipped - sour cream, sand, vanillin. They lubricate the cooled cakes.

The finished cake is decorated with grated chocolate and / or coconut.

Cooking with caramel flavor

Ingredients: 160 g of granulated sugar and the same amount of purified water, 380 g of first-class flour, a pinch of citric acid, a kilo of sour cream and a glass of cream, 2 tbsp. powdered sugar, 1 tsp. soda, 2 large eggs, 120 g butter, 85 g liquid honey.

1. Sugar is poured with water. It should become wet, but not swim in the liquid.
2. The mass goes to a slow fire. No need to mix components.
3. When golden caramel appears in the pan, honey and melted butter are added to it.
4. The mixture cools slightly, after which eggs are driven into it, a small amount of flour is poured, all soda and lemon.
5. Next, the remaining flour is introduced. The dough is well kneaded and divided into 9 parts, which are rolled and baked in the oven at an average temperature until golden brown. Even circles are cut out of the resulting cakes, and the scraps turn into crumbs.
6. For cream, cream is whipped in a bowl until a thick mass, and sour cream and powder in another. Mixtures are combined.
7. Cakes are smeared with cream and stacked on top of each other.

The cake is decorated with crumbs of scraps and, if desired, fresh berries.

Honey cake "Miracle" - very tasty

Ingredients: 120 g butter, 2 tbsp. with a hill of sugar, 2 tsp. vodka, 2 tbsp. l honey, 3 whole eggs and 2 yolks, 2 tsp. soda, 2.5 tbsp. first-class flour, 2 tbsp. milk.

1. Half the oil and 1 tbsp. sand melt in a water bath. The capacity is removed from the fire, honey and vodka are added to it.
2. When the mixture has cooled sufficiently enough, whole raw eggs pour in.
3. After mixing, the mass is again sent to the fire. Soda is poured into it. The volume of the mixture should increase 3 times.
4. Flour is added, and the mass is removed from the stove.
5. The dough is kneading still warm, divided into 7-8 parts, each of which is rolled out and baked in the oven for 3-4 minutes until golden brown.
6. The cream is prepared in advance. For him, beat the yolks with the remaining sand. 2 tablespoons are poured to them. l sifted flour, the rest of the oil is added, not cold milk.
7. The mass is boiled until thickened. Continuous stirring is required, otherwise many lumps will appear in it. Do not boil the mixture!
8. The mass is aged 9-10 hours in the refrigerator.
9. Next, cake is made from cakes and cream.

Dessert with grated chocolate or cocoa is decorated.

Mousse Cake with Mirror Glaze “Honey”

Dough components: 180 g flour, 60 g sugar, butter, liquid honey, large egg, ½ tsp. liquid honey.

For caramel: 135 ml of fat cream, 1 large spoon of honey, 60 g of sugar and butter each, a pinch of salt.

For mousse: 260 ml of fat cream, 2 large eggs, 180 g of cream cheese and the same amount of sour cream, 90 g of sugar, 2 small each. tablespoons of gelatin and starch (corn), 60 ml of purified water.

For glaze: 1 g of any food coloring, 3 small. tablespoons of gelatin, 80 ml of purified water, 160 g of granulated sugar, white chocolate and invert syrup, 90 ml of undigested condensed milk.

1. The ring for assembling the cake (18 cm in diameter) is covered with cling film. Then it turns over onto a cutting board. The inner wall is covered with pastry tape. The design is removed for 10-15 minutes in the refrigerator.
2. The dough will be cooked in a water bath. For him, butter combines with sugar and honey. When all the ingredients are mixed, beaten eggs are poured onto them.
3. Foam is poured. When the foam begins to appear actively, you can remove the mass from the fire, add flour and knead the dough. Then it is wrapped in cling film and put away in the cold for about an hour. From the chilled dough, divided into 4 parts, cakes are rolled out and baked (6-7 minutes at 180-190 degrees).
4. Smooth circles are cut from the blanks.
5. For caramel, the sugar is melted in a pan. Immediately after this, honey is added to it. As soon as the honey has melted, butter is laid.
6. It remains to add salt and very hot cream. The mixture is cooked with frequent stirring for 2-3 minutes after boiling.
7. Cakes are smeared with slightly cooled caramel and stacked on top of each other.
8. Gelatin is soaked in cold water. It is left to swell.
9. Sugar, starch is poured into the stewpan. Sour cream and eggs are added. The mass is cooked until thickened, after which gelatin is dissolved in it. It is best to strain the finished mousse. Cheese is added to the chilled mass, and then well-whipped cold cream.
10. Mousse poured into a cold ring. The base for the cake is immersed in it. The design moves into the freezer all night.
11. For glaze, gelatin dissolves in half of cold water and is left to swell.
12. Condensed milk is poured into a glass, broken chocolate is poured out.
13. Sugar, invert syrup, is added to the remaining water. The mixture is sent to a slow fire and boiled for a couple of minutes after boiling.
14. Water and gelatin are poured into the mixture from the eighth step. Boiling syrup, the chosen dye, also moves here. The mixture is brought to uniformity with a blender.

It remains to pour the finished glaze on the cake and put it in the refrigerator for several hours.

Cakes in a slow cooker

Ingredients: 5 eggs, 9 g of baking powder, 270 g of sugar, 4 large tablespoons of honey, 330-360 g of flour.

1. To make honey cake layers for a cake, the first thing you need to do is sift the flour with baking powder.
2. Raw eggs are ground with sand and honey.
3. Both masses are mixed, laid out in the oiled bowl of the “smart pan”.
4. The basis for the cake is prepared in the “Baking” program for 50 minutes.

The resulting base is cut into several parts and coated with any selected honey cake cream.

With the addition of prunes

Ingredients: 2 tbsp. l bee honey, 180 g of first-class flour, 2 large eggs, 270 g of sugar, ¾ tsp. soda and the same amount of baking powder, 430 g of homemade sour cream, a pinch of vanillin, 110 g of cottage cheese, 270 g of dried prune.

1. 150 g of sand is poured into a bowl, honey, baking powder, and soda are added. The mixture is intensively whisked with a whisk for 3-4 minutes.
2. The bowl with the components is placed in a water bath and warmed up for 6-7 minutes. Its contents should increase in volume by about 2 times.
3. Flour is poured in small portions into the cooling base. The dough is kneaded. Circles are drawn on parchment. They are carefully coated with a spoon with a mass, before it has time to cool.
4. Cakes are baked for 4-5 minutes at 180 degrees.
5. For cream, whipped sour cream with cottage cheese and the remaining sand. Gradually vanillin is poured.
6. Prunes are finely chopped.
7. Cakes are smeared with cream, sprinkled with chopped dried fruits, stacked on top of each other.One cake is left without cream, turns into crumbs and spills out on a cake.

Dessert can be decorated with chopped walnuts.

From biscuit honey cakes

Ingredients: 5 large eggs, 160 g flour, 130 g sand (sugar), 70 g honey, a few drops of rum essence, a can of boiled condensed milk, 260 g of very fat cream.

1. Raw eggs beat with rum essence, sugar and honey. The process lasts 10-12 minutes. During this time, the mass will become denser, denser, increase in size.
2. Flour is sieved into the mixture.
3. Knead the dough, the consistency of an air cream. Then it is poured into a mold covered with parchment and baked for half an hour at 170-180 degrees.
4. For cream, cream and condensed milk are whipped together. As a result, a tender lush mass will turn out in a bowl.
5. The biscuit is cut into 3 cake layers. They are smeared with cream and stacked on top of each other.

Dessert is decorated with chocolate figures.

In a water bath

Ingredients: a pound of medium-fat sour cream, 430 g of first-class flour, 80 g of butter, 2 tbsp. l honey, 3 eggs, 2 tbsp. l cognac, 1 small. a spoonful of soda, 180 g of brown sugar and a glass with a slide of ordinary, juice from half a lemon, a pinch of chopped lemon peel and vanilla sugar.

1. Regular sugar is poured into sour cream, and citrus constituents are added. The cream is whipped and sent to cool until the base is prepared. It is advisable to cover it with cling film.
2. Brown sugar eggs beat until smooth. Melted butter is poured into the resulting mixture. The mass is driven in again.
3. In a water bath, the mixture is brought to a boil, but not boiled so that the eggs do not curl. The mass is heated for 6-7 minutes.
4. In the future, the dough removed from the water bath is sifted 2/3 of flour with soda. After kneading, the viscous mass is left to rest for 40 minutes under a clean towel. Next, pour the remaining flour.
5. 6 cakes are baked from the finished dough, from which identical circles are cut. Scraps turn into crumbs.
6. High dessert is collected from cakes and cream.

The resulting honey cake in a water bath is sprinkled on all sides with crumbs of dough scraps.

How to assemble a cake and how to decorate?

Any honey cake is always assembled according to the same principle. Cakes are laid out one on top of another, smeared with cream and pressed tightly against each other. Thus, all parts baked in the oven are used.

Cream also lubricates the upper surface and sides of the cake. This is necessary so that crumb from the scraps of cakes sticks well - a traditional decoration for most mead.

 

In addition, the discussed dessert can be decorated with grated chocolate, cocoa, coconut, and other similar ingredients. Cakes decorated with fresh berries and mint leaves look very appetizing and festive. If you have a confectionery bag with curly nozzles at hand, you can draw flowers or any patterns from the remaining cream or boiled condensed milk on the surface of the treat.