Classic Medovik cake: a step by step recipe with a photo. Cake "Honey"

Each housewife has her favorite, so-called "crown", Honey cake recipe at home. We offer you the best of them.

Classic honey cake recipe step by step

Ingredients

For test:
Honey - 5-6 tablespoons;
Butter - 150-180 grams;
Sugar - half a glass;
Chicken eggs - 4 pieces of medium size;
Flour - 3.5 cups.

For impregnation:
Cream - 200 milliliters.

For buttercream:
Sugar - 1 glass with a slide;
Milk - 2.5 cups;
Egg - 1 piece;
Flour - 2 tablespoons;
Butter - 200 grams.

Step-by-step recipe for a classic Honey cake at home

1. Melt honey, butter and sugar over low heat, preferably in a container with a thick bottom. We wait until the mass becomes liquid, and the sugar grains melt. Remove from fire and cool.

2. We begin to beat our mass with a mixer, introducing eggs, soda and flour into it. The dough should be very thick, but not tough, so that it can be rolled out.

3. Divide the honey dough into 6-8 parts.

4. On baking paper, generously sprinkled with flour, roll out thin cakes and transfer along with parchment to a baking sheet.

5. We bake each cake at 200 ° C for about 10 minutes. As soon as the cake has browned, we take it out and send the next one for baking.

6. Soak each cake with cream, and then grease with cream.

One cake can be left in order to break into crumbs and sprinkle on the cake, or the leftovers after cutting the cake into the shape you need are perfect for this.

7. For cream, heat a glass of milk, in which we dissolve a glass of sugar.

8. In another bowl, combine the remaining milk, egg and flour. There should be no lumps, so if you still come across - filter through a fine sieve.

9. We combine both mixtures and put on low heat, stirring constantly. The cream should become thick in about 12-15 minutes, after which we cool it and beat with the addition of butter.

Custard cake Honey at home

Let's take

Custard cakes:
Eggs - pieces;
Sugar - 1.5 cups;
Honey - 3 tablespoons;
Soda - 1 teaspoon;
Flour - 2.5-3 cups.

Caramel cream:
Boiled condensed milk - 1 can;
Butter - 100 grams;
Cottage cheese - 1 pack.

Recipe for making Medovik in a custard way

1. Mix eggs, sugar and honey and heat in a water bath.

2. Add soda.

3. When the mass increases in volume, pour in the flour without stopping mixing (beating if you used a mixer). The finished dough is homogeneous, smooth, it is not necessary to keep it on fire, as soon as it is kneaded, immediately remove it, let it cool and send it to the refrigerator for half an hour.

5. For the cream, beat the boiled potatoes, butter and cottage cheese.

6. We cut the cakes in the shape of a dish or plate, cover with cream.

7. Sprinkle the top with chopped scraps.

Medovik is an original cake that even a novice hostess can easily make. It doesn’t take much time to cook, the main thing is to let it brew well so that the honey cakes are saturated with cream. And then the product will be especially tender and fragrant.

Honey cake - a classic recipe with photos and videos

In order to make a delicious honey cake at any time, first you need to figure out how to prepare it according to the classic recipe. After that, you can improvise with the main ingredients, cream and decoration.

For the test, take:

100 g butter;
1/2 st. granulated sugar;
3 medium eggs;
3 tbsp flower honey;
2.5–3 st. good flour;
1 tsp soda.

For cream:

1 liter of sufficiently thick sour cream;
1 st. powdered sugar.

For sprinkling, you will need about 1 tbsp. peeled walnuts.

Cooking:

Sift the flour well through a fine sieve. This step will provide an airy and loose structure to the cakes.
Put the slightly softened butter in a small saucepan, chop it with a knife. Put on a small fire and melt.
Add honey and sugar. Stirring constantly, bring to a homogeneous consistency.
Pour in the soda. The mass will immediately begin to hiss a little and increase in volume. After a minute, remove the saucepan from the heat. If you are not sure that the mass will not burn, then it is better to perform the entire procedure in a water bath, and not on an open fire. This will take a little longer.
Leave the honey mixture to cool, but for now, beat the eggs well until a light foam appears on the surface. Mix both masses carefully.
Add flour in small parts, knead first with a spoon, then with your hands.
Divide it into 5 parts, roll a ball out of each. Sprinkle the table with flour, roll out the first one, depending on the desired shape. Make a lot of holes on the surface with a fork. Cover the remaining balls with a towel so that they do not dry out.
Preheat the oven to 180°C. Bake each cake until golden brown for 5-7 minutes.
While they are still hot, carefully cut off the uneven edges. Cut the scraps into small crumbs.
Cool the sour cream well and beat, adding powdered sugar in portions. The cream will be quite liquid.
Separately chop the walnut kernels into small pieces. Mix half with crumbs.
Place the thinnest and thickest cake on a flat plate. Spread evenly with sour cream, sprinkle with chopped nuts, top with the next cake, etc.
Coat the top and sides with the rest of the cream, and then sprinkle all surfaces with crumbs and nuts with your hands or a spoon. Let the honey cake brew for at least 2 hours, and preferably all night.

Honey cake in a slow cooker - a step by step recipe with a photo

Medovik is one of the most popular cakes, which housewives are happy to prepare for the holidays. The only drawback is that it takes a very long time to bake cakes. But having a slow cooker, you can make a honey cake at least every day. Take:

5 st. l. honey;
3 multi-glasses of flour;
the same amount of sugar;
5 eggs;
a pinch of salt;
½ tsp soda;
1 tsp butter;
1.5 tsp shop baking powder;
0.5 l of thick sour cream.

Cooking:

In a deep bowl, mix the sifted flour, soda, salt and baking powder.

2. Separately, break the eggs into a bowl and beat them with a mixer until fluffy. Gradually add half of the sugar.

3. Without interrupting the beating, pour in liquid honey.

4. Add literally one spoonful of flour mixture. This is necessary so that the dough does not become thicker than sour cream. Depending on the size of the eggs, the gluten of the flour, and other factors, a little less or more of the dry mix may be needed.

5. Spread the multi-cooker well with a piece of butter, lay out the dough.

6. Set the multicooker to the baking program for 50 minutes. Try not to open the lid all this time, otherwise the cake will settle. Remove the product from the bowl only after complete cooling.

7. During baking, prepare a simple cream. Why beat well (at least 15-20 minutes) sour cream with the remaining sugar.

8. Cut the honey dough base with a particularly sharp knife into three approximately equal cakes. Apply cream and let it soak for at least an hour.

Sour cream honey cake - the best honey cake recipe with sour cream

The following recipe will tell you in detail not only how to cook honey cakes, but also how to make sour cream correctly so that it turns out to be especially thick and tasty.

For honey cakes:

350–500 g flour;
200 g of sugar;
100 g butter;
2 tbsp honey;
2 large eggs;
1 tsp soda.

For sour cream:

500 g of fat sour cream;
150 g fine sugar.

For decoration, a few nuts and chocolate chips.

Cooking:

Put honey, sugar and soft butter in a saucepan.
Build a water bath on the stove from a slightly larger pot. Put a container with ingredients in it. Heat while stirring until the sugar crystals dissolve and the mass acquires a beautiful honey color. Add baking soda and stir for a couple more minutes.
Remove the saucepan from the bath. Cool the mixture slightly and beat in the eggs one at a time, beating vigorously.
Add flour, knead the dough with a spoon and put it right in the pan for half an hour in the refrigerator.
Dust the table with flour, knead the dough lightly. Divide it into 9 equal lumps.
Roll out each ball in turn on parchment paper. To make the cakes initially even, cut the dough by placing a lid or plate on top. Prick each with a fork; do not throw away the swatches.
Bake the biscuits for five minutes in an oven preheated to 200°C. Lastly, bake the dough scraps. Cool honey cakes, spreading them strictly one at a time.
To get a particularly thick sour cream, the main ingredient, that is, sour cream, is better to take fatter. It's even better if it's homemade, not store-bought. In no case do not whip warm sour cream, it certainly needs to be cooled. Choose sugar with the smallest crystals. By following these three simple rules, you will get an exceptional sour cream.
In sour cream, just taken out of the refrigerator, add half a serving of sugar and beat the mass with a mixer at medium speed for about 2 minutes. Add some more sand, beat again for five minutes. And only after that pour out the rest, set the highest speed and beat until the mass becomes thick and the sugar is completely dissolved. You can set aside the cream for 5-10 minutes, and then punch it again to the desired density. Place it in the refrigerator for 15-20 minutes.
Later, lay the plumpest shortbread on a flat dish, put 3-4 tablespoons of cream on top and spread it evenly. Repeat manipulations until you use all the cakes.
To make the cake look beautiful, leave more cream on the decoration. Coat the top and especially the sides liberally. Level the surface with a knife.
Grind the baked dough scraps in any way, sprinkle the top and sides. Top with chocolate chips and garnish with hazelnuts as desired.
Refrigerate for at least 6-12 hours to soak.

Honey cake with custard

Cooking custard will take a little longer. However, the taste of the honey cake will only benefit from this. The process of making cakes is standard, the main thing is to let the finished cake soak well.

For honey dough:

about 500 g flour;
2 eggs;
3 tbsp honey;
2 tsp soda;
80 g butter;
200 g sugar.

For custard:

200 g of sugar;
500 ml of raw milk;
250 g butter;
2 eggs;
3 tbsp flour;
a little vanilla for flavor.

Cooking:

Melt the butter, add honey, eggs, sugar. Whisk vigorously with a whisk. Add soda, stir lightly.
Put the container with all the ingredients in a water bath. Wait until the mixture has doubled in volume.
Sift the flour into a wide bowl, make a well in the center and pour in the hot mixture. Replace the dough with a spoon, and a little later with your hands. The honey dough will be a little sticky.
Cover the bowl with cling film and refrigerate for 30-40 minutes.
Pour milk into a saucepan, add eggs and sugar. Lightly punch. Enter the flour, stir so that there are no lumps, and put on a slow fire.
Stirring constantly, bring the mass to a light boil and cook over reduced heat until thickened.
Cool completely, add soft butter and beat at medium speed with a mixer.
Remove the dough from the refrigerator, divide it into 8 parts. Roll into cakes, prick and bake each for about 5-7 minutes at an average oven temperature of 190 ° C.
Trim the still warm cakes to get even edges. Chop the patterns.
Assemble the cake, brushing each cake with cream. Coat the sides well. Sprinkle crumbs on top.
Insist before serving for at least 8-10 hours, preferably a day.

Honey cake with condensed milk

The taste of an ordinary honey cake completely changes, one has only to replace the cream. For example, take condensed milk instead of sour cream. Even better - boiled or caramelized.

For honey dough:

1 st. Sahara;
3 eggs;
50 g butter;
4 tbsp honey;
500–600 g flour;
1 tsp soda.

For cream:

a jar of ordinary or boiled condensed milk;
200 g soft butter.

Cooking:

Beat sugar and eggs until white foam. Add the right amount of soft butter, baking soda and honey. Mix lightly and place the container in the bath.
While stirring constantly, wait for the mixture to increase in volume.
Without removing from the bath, enter the third part of the flour, mix actively. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
Divide the honey dough into 6 equal pieces, shape them into balls and let them rest for about 15 minutes.
Roll each lump thinly, prick with a fork and bake in an oven preheated to 160°C for 5-7 minutes each.
Cut the still warm cakes to an even shape. Cool the cuts and chop.
Whisk the oil previously taken out of the refrigerator with a mixer with condensed milk.
Generously coat the cooled cakes with cream, remembering to leave a part for coating the sides.
Decorate the cake with crushed crumbs and let it brew for at least 10-12 hours.

Homemade honey cake - recipe with photo

When a grandiose holiday is planned, the question arises: what kind of cake to buy so that it is tasty and there is enough for everyone. But if you have a couple of free hours, then you can make your own honey cake according to the following recipe.

On the cake:

4 tbsp butter;
the same amount of honey;
2 tsp soda;
2 eggs;
3–4 tbsp. sifted flour;
1 st. Sahara.

For buttercream:

1 b. boiled condensed milk;
450 g of thick sour cream;
100 butter.

Cooking:

In one bowl, mix sugar, honey, eggs, soft butter and soda. Stir and put on a small gas.

2. Bring to a boil while stirring regularly. After boiling, wait exactly 5 minutes and remove from the stove.

3. Let the mass cool, but for now make a cream. Pre-cook condensed milk directly in the bank. Mix the cooled milk with softened butter and sour cream. Beat on medium speed until all ingredients are combined and refrigerate.

4. Add flour to the cooled honey mixture and mix thoroughly. Divide the finished dough into 5 parts.

5. Form lumps from them and roll each into a layer 0.5 cm thick.

6. Bake until done for 5-7 minutes at 180°C.

7. Cut hot cakes, cool and spread with cream. Grind the scraps of dough into crumbs and decorate the surface and sides with it.

Honey cake in a pan

If the oven does not work, then this is not a reason to refuse to cook a honey cake. Cakes for him can be baked in a pan. The main thing is to prepare the products:

2 eggs;
2 tbsp. Sahara;
2 tbsp liquid honey;
2 tbsp. flour;
50 g butter;
1 tsp soda;
500 ml sour cream.

Cooking:

Melt the butter and honey in a water bath.
Whisk half the sugar and eggs separately. Pour the mixture into the honey-oil mass and pour in the soda. Stir and remove from heat after 5 minutes.
Pour in the flour, mix quickly and heat the dough in the bath for about five more minutes.
Divide the dough into 7-10 parts and refrigerate for half an hour.
Beat cold sour cream with a mixer with the second half of sugar so that the cream thickens and almost doubles in size. Put it in the refrigerator.
Roll out the lumps of dough into the shape of a pan and fry for one minute on each side until golden brown.
Layer the cooled shortcakes with cream, decorate beautifully and let it brew in the refrigerator for a couple of hours.

Lean honey cake - a simple recipe

A lean honey cake prepared according to the following recipe will appeal to everyone who fasts or is on a diet. After all, it has practically no fat, and you can bake it very quickly.

about ½ tbsp. Sahara;
the same amount of vegetable oil;
1 st. water;
3 tbsp honey;
2 tsp baking powder;
some salt;
1.5–2 tbsp. flour;
0.5 st. peeled nuts;
0.5 st. raisins;
vanilla for flavor.

Cooking:

Pour boiling water over the raisins for five minutes, drain the water and dry the berries. Dust with flour and mix with crushed walnuts.
Pour the required amount of sugar according to the recipe into a hot pan and bring it to a caramel-like state. Pour in a glass of warm water, cook with stirring until the caramel is completely dissolved.
In a separate bowl, mix honey, oil, vanilla and salt. Pour in the cooled caramel water.
Add a glass of flour, mix well. Add more flour to make a thick mass of sour cream. Enter the walnut-raisin mass, mix until all components are combined.
Cover the form with parchment or grease with oil, pour the dough into it and bake for about 40–45 minutes in a preheated oven (180 ° C).

French honey cake

Why this honey cake is called French is not known for certain. Probably, the cake got its name for the especially interesting taste that unusual ingredients provide to it.

For test:

4 raw proteins;
4 tbsp honey;
1.5 st. Sahara;
½ tsp slaked soda;
150 g of melted butter;
2.5 Art. flour.

For filling:

300 g pitted prunes;
1 st. crushed walnuts.

For cream:

4 yolks;
300 g butter;
1 st. powdered sugar;
2 tbsp. thick sour cream;
1 tbsp quality rum.

Cooking:

Separate the whites from the yolks. Beat first with sugar. Add soft butter, honey, quenched soda and flour. Punch the mixture with a mixer.
Divide the slightly watery dough into 3-4 parts. Pour each into an oiled mold, spreading with a wet hand. Bake the cakes in the oven (180°C) until done.
Grind slightly cooled yolks with powdered sugar. Add soft butter with sour cream and beat. At the end, add rum or any other good alcohol (cognac, brandy).
Pour the prunes with boiling water for five minutes. Drain the water, dry the berries with a towel, cut into strips.
Put the first cake on a flat plate, lay out half of the prunes and a third of the nuts. Spread generously with cream on top. Repeat with the next cake. The third just smear with cream, capturing the sides. Decorate as desired.
Let it feed for about 10-12 hours.

The most delicious and tender honey cake - super recipe with video

The preparation of this honey cake will take several days. But don't be alarmed, most of the time will be spent on standing the test. But the finished cake will turn out especially tender and crumbly.

For honey dough:

½ st. Sahara;
3 large eggs;
½ st. liquid honey;
2 tbsp. flour;
0.5 tsp soda.

For cream:

1 liter of sour cream;
a bag of special thickener;
a little lemon juice;
1 st. Sahara.

Cooking:

Beat eggs lightly with sugar, add honey, beat again.
Pour soda into flour and add everything together to the honey-egg mixture. Stir first with a spoon, then with a mixer.
Cover with a lid or film and leave on the table in the kitchen for three days. Stir several times daily.
Take a sheet of parchment, put a few tablespoons of dough on it and stretch it with a knife to the desired shape.
Bake the cake in the oven for about 5 minutes at standard (180°C) temperature. Do the same manipulation with the rest of the cakes.
Beat sour cream directly from the refrigerator with sugar. In the middle of the process, add a little lemon juice and a thickener to taste.
Spread all the cakes with cream and put in the refrigerator. Serve only the next day.

Honey cake with prunes - a step by step recipe

If you cook a honey cake according to this recipe, it will turn out to be especially tender and airy. The zest of baking will come with a light butter cream and a spicy aftertaste of prunes.

For baking cakes:

2.5–3 st. flour;
60 g butter;
1 st. Sahara;
3 medium eggs;
2 tbsp honey;
the same amount of vodka;
2 tsp soda.

For buttercream:

200 g prunes;
500 g fat (at least 20%) sour cream;
375 g (at least 20%) cream;
½ st. Sahara.

Cooking:

Build a water bath on the stove. As soon as it warms up, put the butter in the upper container and melt it completely.
Add sugar and honey. Rub a little while continuing to heat. Pour in the vodka and beat in the eggs. Stir vigorously so that the eggs do not curdle. At the end, add soda.
Remove from the stove, add flour in parts, kneading the dough. As soon as it stops sticking, roll it into a sausage and cut it into 8-9 pieces.
Roll each circle thinly and bake in the oven at standard temperature.
Beat sour cream and sugar, in a separate bowl - cream until thick. Soak prunes in boiling water for half an hour, dry and cut into random pieces of medium size. Gently mix everything together.
If necessary, trim the cakes with a knife, chop the trimmings. Assemble the cake, generously brushing the layers with cream.
Sprinkle the top with crumbs. Let stand at least 10 hours.

Honey cake "like grandma's"

For some reason, it has so happened since childhood that the best pies and cakes are obtained from my grandmother. The following recipe will reveal all the secrets of grandma's honey cake.

3 eggs;
3 st.d. honey;
1 st. sugar in the dough and the same amount in the cream;
100 g butter;
about 2 cups flour;
2 tsp soda;
700 g sour cream;

Cooking:

Put well-melted butter in a deep bowl, beat in eggs, add honey, sugar and soda, previously quenched with vinegar or lemon juice.
Place the container in the bath, and soak with constant stirring for about 7-8 minutes.
Cool the mixture a little, add flour in portions. Form 12 equal balls from the finished dough.
Roll each one very thin, pin and bake in the oven (190-200°C) for 3-4 minutes. You need to work with the dough very quickly, as it dries instantly.
Punch sour cream strictly from the refrigerator with a mixer with sugar, gradually increasing the speed. If the sour cream is not thick enough for your taste, add a special thickener.
Trim the cooled shortcakes with a knife, generously smear with cream, not forgetting to coat the sides. Ceiling the trimmings and decorate the product from above. Let it brew for at least 15-20 hours.

Biscuit honey cake - recipe with photo

To make a honey cake, it is not necessary to bake a whole mountain of cakes. Just one is enough, but biscuit. The main thing is to follow the detailed recipe with a photo exactly.

250 g sugar;
4 large eggs;
1.5 st. flour;
2–3 tbsp honey;
1 tsp soda.

Cooking:

About an hour before cooking, remove all the necessary ingredients from the refrigerator and cabinets and put them on the table. This is necessary so that the products are at the same temperature. At the same time, separate the proteins from the eggs and put them back in the cold. Sift the flour thoroughly, preferably twice.
Put honey in a thick-walled pan and put it on a small gas. As soon as the product is melted, add the soda quenched with vinegar directly above the saucepan. Stir and cook for about 3-4 minutes, until the mass begins to darken a little.
In warm yolks, add sugar and beat the mass well, starting at low speed and gradually increasing it. In this case, the initial volume should increase four times.
Remove the whites, pour in a teaspoon of ice water and beat with a mixer until a strong foam is obtained.
Gently fold half of the egg whites into the yolk mixture. Then add slightly cooled honey with soda. In portions, enter the flour and only at the last moment the second half of the proteins.
Immediately pour the biscuit dough into a greased form and place in an oven preheated to 180 ° C. Bake the product for 30-40 minutes without opening the door.
Let the finished biscuit cool right in the mold and only then take it out. Cut with a sharp knife into 2 or more cakes. Spread with any cream, let it soak for two hours.

Honey cake with nuts

The original combination of honey and nut flavors give the cake prepared according to the following recipe a special zest. A honey cake with nuts and thick sour cream is a great option for a homemade feast.

For honey dough:

200 g flour;
1 egg;
100 g of creamy margarine;
100 g of sugar;
170 g of honey;
½ tsp soda.

For sour cream hazelnut cream:

150 g thick (25%) sour cream;
150 g butter;
130 g of shelled nuts;
140 g powdered sugar.

Cooking:

Soft butter rub with a fork with sugar. Add egg and honey, mix vigorously.
Sift the flour, add soda to it and add parts to the honey mass.
Grease the medium form with a slice of butter and lay out the third part of the dough, spreading it with a spoon or with wet hands.
Bake the shortbread for 7-10 minutes at about 200°C. Make 2 more cakes in the same way.
Roast the crushed nuts quickly in a hot, dry frying pan.
For cream, rub soft butter and powdered sugar. Enter sour cream and nuts, stir until all ingredients are combined.
Lubricate the cold cakes generously with nut-sour cream, sprinkle the top and sides with crushed nuts. Refrigerate for at least 2-3 hours to soak.

Honey cake without eggs

If there are no eggs, then making a honey cake is even easier. The finished cake will turn out especially tasty due to the presence of dried fruits. Prepare for the test:

2/3 st. Sahara;
2.5–3.5 st. flour;
2 tbsp honey;
1.5 tsp extinguished soda;
100 g of good creamy margarine;
2 tbsp sour cream.

For cream:

½ st. fine sugar;
0.6 l thick sour cream;
100 g prunes or dried apricots.

Cooking:

Make a water bath on the stove. Put oil in the top saucepan.
As soon as it melts, add honey and sugar, mix quickly.
Pour in sour cream and add 1 tbsp. flour, stir. Directly above the container, extinguish the soda with vinegar, stir and remove from the bath.
Leave the dough for five minutes to cool. Then knead it, adding a little flour, as much as it takes.
Divide the dough into 6 approximately equal parts. Wrap each in cling film and place in the freezer for 15-20 minutes.
Take out the pieces one at a time, roll them into the desired shape on a sheet of parchment and, pricked with a fork, bake for 3–6 minutes in an oven heated to 180–200 ° C. Please note: cakes without eggs, and therefore very soft and fragile. Let them cool completely on the parchment.
Transfer the sour cream for the cream into a gauze bag and hang it on the edge of the pan so that excess liquid is drained for a couple of hours. Then beat until thick with sugar.
Pour prunes and dried apricots with boiling water for ten minutes, then dry and cut into thin strips.
Spread each cake with cream, spread dried fruits on top with a thin layer and so on until you have folded 5 cakes. Be sure to grease the top and sides well.
Grind the sixth cake, and sprinkle well with crumbs all surfaces of the honey cake. Let soak for at least 6 hours, more is better.

Honey cake without honey

Is it possible to make a honey cake without honey at your disposal? Yes, you certainly may. It can be replaced with maple syrup or molasses. Moreover, the latter can be done independently.

For molasses, take:

175 g of sugar;
125 g of water;
on the tip of a knife soda and citric acid.

Cooking:

Remember, homemade molasses should be used immediately. Everything should be done very quickly and without errors, otherwise the product will not work.
So, bring water to a boil in a mini saucepan. Pour in sugar, and most importantly, do not stir it with a spoon! Rotate the bowl to stir.
After the crystals have completely dissolved, boil the syrup for another 5-10 minutes, until a drop of it, dropped into ice water, remains soft. Check at least once a minute. It is very important not to miss the moment and not to digest the mass until the ball hardens.
As soon as the syrup reaches the desired consistency, very quickly add soda and lemon and mix vigorously. If foam has formed, then everything is done correctly. After the complete cessation of the reaction (foaming should come to naught), remove the container from the fire. Ready molasses looks very much like ordinary liquid honey.

For test:

3 tbsp molasses;
100 g butter;
200 g of sugar;
3 eggs;
1.5 tsp baking powder;
350 g flour.

For cream:

900 g of fat (at least 25%) sour cream;
4 tbsp Sahara;
juice of half a lemon.

Cooking:

In a water bath, and preferably a steam bath (when an air gap remains between the upper container and boiling water), melt the butter.
Beat in the eggs one at a time, stirring constantly. Next 3 tbsp. finished molasses.
Mix the flour in advance with the baking powder and add only half the portion. Mix thoroughly, remove from the bath.
Add the rest of the flour so that the dough has a consistency similar to stretchy soft chewing gum, but at the same time holds its shape.
Divide the dough into 8 parts, roll each into a layer (3–4 mm thick) and bake for 2–4 minutes at 200°C.
Still hot cakes (they will turn out relatively pale, since molasses is used, not honey), trim with a knife to the correct shape, cut off.
Beat sour cream with sugar, starting the process at a slow speed and gradually increasing it. Squeeze out the lemon juice at the end. Try again for a couple of minutes.
Assemble the cake, evenly smearing the cakes, top and sides with cream, sprinkle with crumbs. Wait a few hours before serving.

Liquid honey cake - detailed recipe

The dough for making this honey cake turns out to be liquid and needs to be spread out to form cakes. But the finished cake comes out especially tender, literally melting in your mouth.

For liquid dough:

150 g of honey;
100 g sugar:
100 g butter;
3 eggs;
350 g flour;
1.5 tsp soda.

For light cream:

750 g (20%) sour cream;
a little more than 1 tbsp. (270 g) sugar;
300 ml (at least 30%) cream;
some vanilla.

Cooking:

Whisk the eggs vigorously until fluffy. Add soft butter, honey and fine crystalline sugar.
Boil for a couple of minutes in a water bath. Add soda and mix - the mass will become whitish.
Gradually add the flour, mixing after each addition, until a sticky and viscous dough is obtained.
Cover the form with parchment paper. Put about 1/5 of the dough in the center and spread it with a spoon, spatula or wet hand.
Bake in an oven (200°C) for about 7-8 minutes until browned. At the same time, the crust should remain soft. While still warm, cut to desired shape. Do the same with the remaining dough. To prevent the cakes from deforming when cooling, press them down with a press (a plank and a bag of cereals).
Beat cold cream with a mixer until thick. Add the rest of the ingredients and beat until the sugar crystals dissolve.
Assemble the cake, brush the sides and top. Garnish with crushed crumbs. Put in a cool place for impregnation for 2-12 hours.

How to make honey cake - honey cake dough

As can be seen from the proposed recipes, any dough that includes honey is great for making a honey cake. But even this ingredient can be replaced with molasses or maple syrup. If desired, you can cook a honey cake with or without eggs, with butter, margarine or without this product at all.

You can bake the cakes themselves in the oven or directly in the pan. It can be rather dryish thin shortcakes, which, thanks to the cream, become very tender and juicy. Or a thick biscuit cooked in the oven or slow cooker, which is enough to cut into the required number of layers.

Cake honey cake at home - cream for honey cake

Any cream that you can prepare today is suitable for a layer of honey cakes. For example, it is enough to beat sour cream or cream with sugar or powder well enough. Mix condensed milk with soft butter, cook regular custard and add butter or condensed milk if desired.

Biscuit cakes can be smeared with jam, jam, marmalade or honey, soaked with original syrup. Chopped nuts, pieces of candied fruits, fresh, canned or dried fruits are added to the cream if desired. The main condition is that it must be liquid enough to soak the honey cakes.

How to decorate honey cake

There is no single answer to the question of decorating a honey cake. Of course, in the classic version, it is customary to sprinkle the top and sides of the cake with crumbs made from scraps. But instead of it, it is quite possible to use crushed nuts.

In addition, the surface can be additionally decorated with whipped cream, butter cream, figures made from roasted and grated peanuts, or drawings made using stencils. To add originality to the cake, you can beautifully lay out berries, fruit slices on top, make a lattice with cream or simply pour chocolate icing on top.

In fact, the decoration of the honey cake is limited only by the fantasies of the hostess and her culinary abilities. But it's never too late to learn something new, experiment with the available ingredients and come up with your own unique decor.

A few general tips for making Medovik 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, respectively, smaller, then take 4 pcs.

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

Let's start cooking our Medovik (classic recipe).

In a bowl, lightly beat the eggs with a whisk.

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

I add soda and leave for a minute on fire. Everything should double in volume. I take it off the fire.

Pour the mass from the pan into a large bowl and gradually pour in 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 so that it does not wind up while the oven is heating up (temperature 200 ° C).

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

From the still warm cake, I cut out a circle or square of the desired size.
What is left of the cakes, I put in a blender and grind - they will go to decorate the cake.

Now you can take up the preparation of the cream.

In the classic Medovik there is 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 sour cream, the more juicy the cake will turn out.
For sour cream, beat sour cream with a mixer, gradually adding the remaining sugar. It will take 10-15 minutes of your time.

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

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

One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - in my opinion, similar ingredients and their proportions are most often used in cooking by most hostesses.

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or the necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey chips and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate, which is necessary for the bees, I will discuss below.

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

We put the saucepan over medium heat and, with constant stirring (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!

Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.

The next step in the preparation of the classic honey cake is assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.

Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.

Medovik is a cake loved by many since childhood. it relatively low calorie dessert with a delicate pleasant taste. However, not everyone knows how to cook a honey cake with their own hands. There are several recipes for the cake, its taste can be varied at will. Cooking honey cake is a rather laborious process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to impregnate the cake with cream. But it's worth it, because the result is an excellent dessert for the festive table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, it is necessary to take into account the nuances of its preparation. Cooking a honey cake is not difficult, you just need to choose the right products, observe the proportions and know some culinary rules:

To bake a cake, you need to take liquid honey. If the honey has already been sugared, it must be melted in a water bath. With a liquid product, it will be easier to knead the dough.
For a honey cake, light honey is suitable. Dark honey has a very pronounced taste. And also you should not take buckwheat honey, otherwise the cake will turn out to be too tart.
Honey cake will turn out soft and tender if the dough is steamed. To do this, boil water in a saucepan. And inside the dishes put the second pan so that it does not touch the bottom of the water.
It is necessary to strictly observe the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
Only warm dough is rolled into the cakes.
To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
For cream, you should take fat sour cream. And instead of granulated sugar, it is better to use powdered sugar. Before making the cream, sour cream needs to be cooled, so it is easier to mix with powdered sugar.
You can add condensed milk or cocoa to sour cream for cream. And you can also replace sour cream with these products.
The taste of the cake can be varied by adding prunes or walnuts to the cream.
Before assembling the cake, you need to put a layer of cream on the dish and spread the first cake on it. Assembling a cake should always start with the cream, not the cakes.

Honey cake recipes

Cooking a honey cake consists of several stages:

Honey cake is better to cook 1 day before use, since the impregnation of the cake takes about 12 hours. It is not recommended to soak the honey cake for 2-3 days.

Classic recipe: honey cake "Tenderness"

For making cakes you will need 600 g of flour, 300 g of sugar, 50 g of butter, 150 g of honey, 1 teaspoon of soda, 3 eggs. In the cake according to the classic recipe, 2 types of cream are used: sour cream and condensed milk. To prepare cream from sour cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g butter.

Honey cake with nuts and prunes without rolling cakes

To prepare this variation of honey cake takes a little time. For baking cakes, you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream, you need 0.5 kg of sour cream (25% fat), 300 ml of cream (35% fat), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake "Ryzhik" with custard without a water bath

Medovik can be prepared without steaming the dough. For a cake according to this recipe, you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream, you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.