For a holiday or just to please and pamper their family, housewives cook a lot. They boil, steam, bake cookies, various pastries and cakes. It’s the latter that will be discussed.
There are a great many cake recipes. We want to offer you step by step recipes biscuit honey cake and several types of cream for the layer.
Features of preparing biscuit dough
To make the sponge cake airy, just follow a few simple rules.
- Use sifted flour, so it is saturated with oxygen, becomes loose, and the dough will be airy.
- Knead the dough very lightly and quickly.
- Preheat the oven in advance so you can bake the sponge cake right away. If the dough sits in the mold without baking for even a short period of time, the air bubbles created by beating will come out of the dough and the airiness will disappear.
- During baking, do not slam the oven door to prevent the sponge cake from settling.
What cream to prepare
There are many cream options, we offer you the most simple recipes their preparations.
| Type of cream | Products | How to cook |
| Sour cream | sour cream - 300 g; sugar - 200 g; vanillin - to taste |
In a bowl, thoroughly beat all ingredients with a mixer or blender. |
| Creamy | butter - 200 g; eggs - 2 pcs.; milk - 0.5 tbsp; sugar - 1 tbsp. |
Mix milk, sugar and egg in a saucepan. Stir, put on fire, bring to a boil, stirring constantly. Grind the softened butter in a separate bowl. Beat with a mixer or blender. At the same time, add milk with sugar and egg in a thin stream. |
| Creamy with boiled condensed milk | butter - 200 g; boiled condensed milk - 1 can. |
Grind the softened butter and start beating. Gradually add condensed milk. Beat until fluffy. |
Of course, cake cannot be classified as dietary dessert, but sometimes you can treat yourself. Thanks to eggs and honey in the dough, the biscuit honey cake contains vitamins A, D, E, K, PP and group B.
Recipes for sponge honey cake with photos
Classic version with butter cream
Ingredients
For the test:
- eggs – 7 pcs.;
- sugar – 1 tbsp;
- honey – 4 tbsp. l.;
- flour – 1 tbsp.;
For cream:
- butter - 200 g;
- sugar - 1 tbsp;
- milk - 0.5 tbsp;
- egg - 2 pcs.;
For chocolate filling:
- dark chocolate - 1.5 bars.
Cooking time: 1 hour 30 minutes;
number of servings: 8;
cuisine: Russian.
Preparation
1. First, sift the flour through a fine sieve. Set aside.
Sift flour through a fine sieve
2. Beat eggs into a deep bowl, add sugar, add honey and beat with a blender until thick foam. The mass should turn white and increase in volume by 2-3 times. If we run a spoon over the surface, the mark does not immediately flow.
Beat eggs, sugar, honey into a strong foam 3. Pour sifted flour into the whipped mixture. We try to pour it not in one place, but spray it over the surface without weighing down the biscuit dough. Knead quickly, but very carefully, from bottom to top.
Gently knead the dough with a spatula 4. Cover the form parchment paper and pour in the dough. Carefully, carefully place in the oven, preheated to 180 degrees. Biscuit dough settles even from small blows to the form in which it is located.
Pour the finished dough into a mold previously lined with paper. It’s good if the mold has detachable edges, but this is not necessary. You can run a knife along the edges of the mold with a cooled honey sponge cake and then pull it out.
5. Bake for 30–40 minutes in the oven at 180 degrees. Readiness to check with a match or skewer, piercing ready-made cake. No damp dough should stick to the skewer; it should remain dry.
Bake the biscuit at 180 degrees 6. Be sure to cut the baked sponge cake when it has cooled down so as not to tear the delicate dough.
Cut the cooled biscuit into 3 layers 7. While the cake is cooling, prepare the buttercream. Then we grease the cut cakes with it. We also grease the top cake with cream, but just a little. Leave for pouring chocolate.
8. Melt the chocolate in a water bath and pour the cake on top. Chocolate hardens quickly, which helps preserve beautiful shape cake.
Video: How to make honey cake from sponge cakes
With prunes and walnuts
We offer you another option for preparing biscuit honey cake - with prunes and walnuts. It is fragrant, tasty, delicate cake with a wealth of taste.
Honey sponge cake with prunes and walnuts Ingredients
For the test:
- eggs – 7 pcs.;
- sugar – 170 g;
- honey – 200 g;
- flour – 300 g;
- soda - 1.5 tsp;
For cream:
- full-fat sour cream (can be homemade) - 500 g;
- powdered sugar - 200 g;
- walnuts - 180 g (some will be placed on the cake layers, some will be used to decorate the cake);
- prunes - 250 g;
For impregnation:
- honey - 130 g;
- boiled chilled water - 300 g.
Cooking time: 5 hours 40 minutes;
number of servings: 8;
cuisine: Russian.
Preparation
1. Add soda to honey and place on low heat. Stir constantly, not letting it boil. Remove from heat, let cool.
Melt the honey and soda over the fire, without letting it boil 2. Separate the whites from the yolks.
3. Beat the whites, gradually adding sugar in small portions. When the mixture turns white, begin adding the yolks one by one. Add honey and soda, which has cooled down. Continue beating for 10 minutes.
Beat the whites with sugar, add all the yolks and honey and soda one at a time. 4. Sift the flour through a fine sieve.
5. Add sifted flour, knead the dough. Do not knead for a long time to maintain airiness.
Add flour and knead the dough with a mixer or spatula 6. Pour it out ready dough into a baking dish (it’s convenient to take it with a diameter of 26 cm). We pre-cover the bottom of the mold with parchment paper. Place in the oven, preheated to 180 degrees and bake for 30–40 minutes.
Pour the dough into the mold 7. While the sponge cake is baking, let’s make the walnuts and prunes. Finely chop the nuts, then fry them in a frying pan to remove the slight bitterness characteristic of walnuts.
Chop the walnuts and lightly fry them in a frying pan 8. Pour boiling water over the prunes for 10 minutes, then squeeze well, remove excess water with a paper towel and chop finely.
We keep prunes in hot water, dry, grind 9. Remove the biscuit from the oven. You can check readiness with a skewer. If no lumps stick to it raw dough, can be taken out.
If the sponge cake is well “tanned” on top, but lumps stick to the skewer, cover it while still in the oven with thick paper (thin paper will burn quickly and the edges will crumble) or foil.
Ready-made sponge cake let cool without removing from the mold Do not immediately remove the finished biscuit from the mold; let it cool. If the top is uneven, carefully cut it off with a wide knife.
10. Cut the cooled cake into 4 parts.
11. Prepare the impregnation: mix honey with chilled boiled water.
12. Preparing the cream won’t take much time either. Beat powdered sugar with heavy sour cream. If you don't have powdered sugar, sugar will do. But you will need to whisk longer until the crystals are completely dissolved.
Whip sour cream with powdered sugar until a homogeneous and fluffy mass is obtained 13. We begin to assemble the cake. Bottom big dish or grease the plates a small amount cream - so the bottom cake will not be dry. But do not overdo it so that the piece of cake retains its shape when cut.
14. Place the first cake layer and coat it with impregnation.
Soak the cake layer with honey 15. Spread the cream, then add the prunes and then the crushed nuts.
Grease each cake with cream, place prunes and crushed walnuts on it 16. Lay out all the cakes in this way. Then completely coat the entire cake with cream.
Grease the top and sides of the cake with cream and place in the refrigerator 17. Place in the refrigerator for 4 hours so that the cake is soaked and develops its flavor.
18. Remove the cake from the refrigerator and decorate with halves of walnut kernels. If desired, you can add chopped nuts.
Sponge cake with walnuts and prunes Video: Cooking sponge honey cake with prunes and walnuts
Cake yield: 2.3 kg. It would seem like a lot. But it is eaten very quickly and brings a lot of pleasure to your family thanks to the amazing combination of honey, walnuts, sour cream and prunes! Bon appetit!
The cake called Honey cake is distinguished by its fragrant and delicate taste. But it can be prepared this way only if the creamy composition can be chosen correctly.
Classic recipe presented in a wide variety, and therefore the creamy mass can have a different composition.
Honey cake just melts in your mouth. It is juicy and incredibly tasty. It is prepared on the eve of a festive tea party, although some pastry chefs advise letting the cake with cream brew for at least 1.5 hours.
General principles of cooking
Honey cake with custard is quite easy to prepare at home. You need to bake cakes with honey added to the base.
You need to grease the cakes with custard, don’t skimp on it, the cake will turn out juicy and tender.
There are several types of dough for cakes, homemade, and also custard. Which recipe to choose is entirely up to you.
You can use the simplest honey - thick or liquid honey, but it is important to take into account that in the first case it will be smaller in mass. 1 tbsp. thick honey is 30 grams, but liquid honey is 35 grams.
The dough or part of it should be brewed using a water bath. There is no need to extinguish the soda. If you warm up the dough while kneading, then you should extinguish the soda with lemon juice.
You need to bake the cakes in the oven, which should be heated to 190 degrees. Milk will serve as the basis for the cream.
If you don't have it on hand, you can replace the product with plain water. Only in in this case the layer will be light, be sure to take this nuance into account.
The components of the dry composition that need to be mixed for the cream should be added to the milk. Afterwards you need to heat the contents on the stove so that it becomes thick cream according to consistency. But before you grease the cakes, you should let the cream cool.
Impregnation can be cold or hot. This will depend on what kind of recipe you have chosen. It is worth adding additives to the cream that can give the Honey cake a special flavor note.
And now I propose to dwell on how to cook in accordance with different ways custard New composition at home for cakes.
Classic cream with condensed milk for cakes
The cake layers of the Honey cake will be soaked very well with this cream with condensed milk. It will become tender and soft. Sl. butter and condensed milk will allow you to create an excellent layer in a few minutes.
Buy condensed milk at tin can, the product must be of high quality. If the condensed milk contains powdered milk, it is not suitable for making dessert with honey.
And now the recipe for the cream for honey treats.
Components:
1 pack sl. oil; 1 can of g. milk.
Cooking algorithm:
- Sl. I take the butter out of the refrigerator and let it soften a little. room temperature.
- I beat the words. butter and condensed milk using a mixer.
The layer with condensed milk is ready. It is very tasty and high in calories. To prevent the layer from melting, it must be applied to cold cakes.
Impregnation with boiled condensed milk for Honey cake
The layering is prepared quickly and easily. The basis includes boiled condensed milk. It should be noted that it has all the necessary qualities to soak the cake layers even in its own form.
Components:
200 gr. sl. oil; 1 can of condensed milk (boiled).
Cooking algorithm:
- Sl. The butter must be removed from the refrigerator and allowed to soften. I put it in a bowl and mix it with condensed milk.
- I beat the products together so that the layer becomes homogeneous in composition.
I put it on the cake. Even if the cakes are very dry, the mixture will be able to saturate them perfectly, making them tender and soft.
Delicious sour cream for Honey cake
Sour cream composition is one of the most popular. It can be prepared in different ways. It is important that the mixture is thick, rich and fatty.
Components:
225 gr. sah. powders; 600 ml sour cream and van. sugar.
Cooking algorithm:
- Place the sour cream in a bowl with a deep bottom. I add sugar and vanillin. I stir the mass.
- I beat the sour cream mixture for 20 minutes. The mixer speed should be high.
Take low-calorie sour cream, you can add packing powder to it. thickener, then the mass will become thick.
Custard for cake without cream. oils
To soak the cakes, you can make a layer at home based on simple ingredients. This time you won't even need a word. butter, despite the fact that the treat will turn out just great!
Components:
0.5 tbsp. Sahara; 200 ml cream; 1 PC. chickens egg; 2 tsp starch.
Cooking algorithm:
- I'm whipping chickens. egg, add starch to it. I mix well.
- I add chicken to the mixture. eggs 1/3 part cream. I stir the custard mixture so that the mixture has a homogeneous composition.
- Pour some of the cream into a bowl, add sugar and bring it to a boil. I pour it into the chicken mixture in a thin stream. eggs. I mix well.
- I send the saucepan to slow fire, stirring constantly until the mass becomes thick. It is important that the custard does not burn, as the taste characteristics of the layer will be hopelessly spoiled. Do not bring the mixture to a boil.
Custard layer for honey cake
It’s not difficult to prepare, and the set of components is available.
Components:
70 gr. flour; vanillin; 1 liter of milk; 3 pcs. chickens eggs; 250 gr. sugar and flour.
Cooking algorithm:
- Chicken eggs, vanillin, flour and sugar are mixed in a bowl with a deep bottom. I beat the mixture with a mixer. I pour in the milk so that the mass is homogeneous, do not remove the mixer all this time.
- Remove from heat and let the mixture cool. Sl. I use softened butter. I also add it to the mixture and mix it with a mixer.
This custard composition of the layer will perfectly saturate the cakes. The cake will be soft. If you want, you can enter van. sugar, which will give the baked goods even more flavor.
Cream of condensed milk and milk for honey cake
The creamy composition can be safely used as a layer for honey cake. Its taste will pleasantly reveal all the delights of baking.
To prepare it, you should take the products that are available in your kitchen. It is also possible to use your imagination and add something of your own to the composition.
Components:
50 gr. sugar and flour; 100 gr. sl. oil; 1 tbsp. milk; 200 ml condensed milk; vanilla.
Cooking algorithm:
- In a saucepan I mix the sifted flour, milk, sugar and van. sugar. I mix the mixture very carefully. I put the saucepan on low heat and cook, stirring constantly. The mass should be thick.
- I let the mixture cool and mix it with condensed milk. I stir and add sl. butter, which should be soft. I beat it with a mixer. Sl. It’s better to get the butter out in advance and put it at room temperature to soften.
- The honey dessert mixture should not separate. Sl. The oil must be added in portions, then it will beat well and the mass will become fluffy.
Semolina cream
For your family, you can prepare a delicious creamy semolina mixture that will layer the honey cake just perfectly. This composition is not harmful, and the taste is not inferior to other cream options.
Components:
400 gr. Sahara; 1 liter of milk; 3 gr. salt; 600 gr. sl. oils; 80 gr. decoys.
Cooking algorithm:
- I pour the milk into a bowl, add salt and let it boil, then add semolina. I cook for 15 minutes.
- Sl. I let the butter soften. Then I transfer it to a bowl, add sugar and beat with a mixer until the mass becomes fluffy.
- In a mixture with sl. I add 1 tbsp of oil. semolina. This must be done until the entire specified amount has been entered.
- I add lemon zest, but it is better to do it at will. In this case, the cream composition will be fresh, light and will perfectly complement the taste of the cake itself.
The dessert will turn out very tasty and healthy. I’m just sure that this version of Honey cake will be appreciated by all guests and little gourmets!
Caramel cream for soaking the cake
This is no less interesting recipe, so pay special attention to it.
Components:
800 ml cream with 30% fat content; ¼ tbsp. water; 1 tbsp. Sahara.
Cooking algorithm:
- I take a frying pan with a thick bottom. I cover it with sugar. I bring in water. Cook for 5 minutes until the caramel turns golden in color.
- I pour in 1.5 tbsp. cream, leaving the mixture in the pan. Bring to a boil, stir well.
- Pour the caramel into a large bowl. I add the rest of the cream and beat the mixer at high speed until the mass becomes fluffy.
The layer will be light with caramel notes. This is a very delicate composition that will perfectly complement Honey cakes. Your honey cake will be the most delicious, there is no doubt about it!
Banana sour cream for cake
Dessert making is real culinary arts. Not all housewives cope with this task, and sometimes masters have to learn this business.
This is a very useful layer, because it contains bananas with sour cream.
Components:
10 ml lemon juice; 2 pcs. bananas; 120 gr. sah. powders; 0.5 liters of sour cream.
Cooking algorithm:
- I peel bananas, removing the peel. I cut into pieces and grind with a blender in a bowl.
- I add sour cream and sugar to the banana mixture. I interrupt and complement lemon juice. I use a layer on the honey cake, generously greasing all the honey cakes.
I chop bananas with a fork if a blender is not at hand, but keep in mind that pieces of fruit will get on your teeth while eating the cake.
- You should use only fresh, high quality products. If it is an oil cream composition, you need to take a good slurry. oil. It is important to soften it before cooking. To do this, leave it in a warm place 1 hour before cooking.
- Creamy sour cream formulations will be thick if the sour cream has 30% fat content. You should only use the chilled product before whipping.
My video recipe
Honey cake “Fairy Tale” is a fairy tale, not a honey cake!
Very a delicious cake! Moderately soaked, tender and soft. Melts in your mouth. Honey cakes You can cook it, or you can buy it ready-made. Important role Cream plays a role in this recipe. It is its taste that makes honey cake “fabulously delicious”! 
ready-made honey cakes or according to the recipe below.
Cream: 200 ml sour cream, 380 g condensed milk, 200 ml butter, 200 g curd mass, 2/3 cup cranberries.
To prepare honey cakes, mix 4 tablespoons of liquid honey, 2 eggs, 200 g of sugar, 125 g of margarine, a teaspoon of soda in a bowl, cook in a water bath until “red” in color. Add flour to the warm mixture and knead the dough. Divide into 6-7 parts. Roll out the cakes. Bake at 200-220 degrees.
Preparing the cream. Place the cranberries in boiling water for 1-2 minutes. Drain the water. For this recipe fresh berry won't do. Get one that looks like a raisin. Sellers call it differently: some “dried”, some “sugared”.
In a separate container, mix butter and condensed milk. The butter should be softened. 
Add curd mass, sour cream. Mix everything well. 
Add cranberries.
We coat the cakes without skimping on the cream. 
Ready cake cover with a lid and refrigerate for 3-4 hours. 
There may be as many appliances as you like in the kitchen, or there may not be any at all, but there must be a stove in the kitchen. Kitchen stoves are the alpha and omega of any kitchen; without them, the kitchen will cease to be itself. Before you buy a stove, you should think carefully, because a lot will depend on a successful choice.
Since the creation of electric stoves, the cooking process has become more convenient. Modern ones have a number of advantages over gas ones. They are much more functional, environmentally friendly and reliable, they take a little longer to heat up, but at the same time they distribute heat more evenly. In addition, electric stoves are good because when using them it is very easy to regulate and maintain the required temperature, and the heat they generate is much softer than fire.
I want to tell you about a honey cake recipe that I accidentally found on the vast Internet.
We bring the mixture to the point where the foam itself acquires a dark orange rich color. Then remove the container from the heat and add the prepared butter.
Stir the future dough until the oil is completely dissolved. Leave everything alone until it cools.
When the mixture reaches a temperature closer to room temperature, break the chicken eggs into a container. Mix everything using a spoon.
Something mixed in a container will look strange: sticky and liquid, like dough.
In order for the dough to take on the desired consistency, let it sit in a cool place for a couple of hours.
After some time, the dough can be divided into several parts (about 6) for baking cakes. If the stickiness of the dough has not disappeared, then simply mix in some flour.
Roll out the cakes with a rolling pin and transfer them to a baking sheet (you can do this directly on the pan).
We load our shortcakes into a preheated oven at 180°. To prevent the cake from bubbling during baking, but to remain even, we will make pricks in the dough with a fork in advance.
Honey cakes can be cut to fit on a plate if they do not turn out smooth right away.
How to make honey cake with sour cream
Give each honey cake time to cool. Then make a honey cake, sandwiching each base with sour cream.
You can use other products at your discretion as a filler between each cake.
The basis of the found recipe is that it is recommended to use grated nuts as a filler.
I can only explain this by the fact that the magical dessert is in perfect harmony only with the nutty flavor.
Thanks to a large number honey cake layers, the cake will turn out quite tall.
For better impregnation shortbread, honey cake with cream can be placed in the refrigerator for a while under a little pressure. In addition, this will make the cake look great and allow you to decorate it beautifully.
Absolutely anything can be used for decoration. For example, cover the cake with chocolate, lay it out, attach a butterfly from a wafer, and sprinkle everything with sugar beads.
Simple honey cake: excellent taste, soft, with delicate aroma honey - a wonderful dessert. Buttercream gives honey cakes softness, juiciness and tenderness. Bake a temptingly appetizing honey sweet at home according to the strength of each of you!!! Everyone has their own treasured recipe for honey cake. experienced housewife: after all, this homemade culinary delight almost always turns out 100% and does not disappoint guests and household members. And I’m no exception: I want to tell you a simple recipe on how and what to bake an incredibly delicious honey cake.
Let's see what we need for this.
Ingredients:
for the cakes:
- margarine - 100 grams;
- one glass of sugar;
- honey - 2 tablespoons;
- baking soda - 1 teaspoon;
- 200 grams of sour cream;
- two chicken eggs;
- flour - 2 cups.
For buttercream:
- 400 grams of cream;
- three tablespoons of sugar.
A simple honey cake. Step by step recipe
- We will prepare the dough for the cakes in a water bath. We put a bowl of water on the fire, and in it we place a pan in which we will prepare the dough for honey cakes.
- Then add sugar, honey and margarine to the pan. Stirring gradually, dissolve everything until liquid homogeneous mass.
- Add one teaspoon to the liquid honey mass baking soda and, stirring, keep the mixture in a water bath for 10 minutes. And only when the honey mass begins to change color, remove the pan from the heat.
- Add 200 grams of sour cream to the pan with honey and mix everything well.
- Next, beat in two chicken eggs one at a time (it’s very good to use homemade eggs for baking, always fresh) and mix everything thoroughly again.
- Pre-sieve two glasses of wheat flour.
- Now add the sifted mixture into the saucepan in small portions. wheat flour and stir thoroughly until smooth (it is very important that there are no lumps in the dough).
- We line the pan for baking the honey cake with baking paper (we will bake one large cake, so it is better to use a baking sheet).
- Pour the dough and spread evenly over the entire pan.
- Bake at 200 degrees for 15 minutes (baking time depends on your oven, so you can check the readiness of the cake with a wooden toothpick).
- Remove the finished crust from the oven and leave until completely cool.
- Cut the cooled honey cake layer using sharp knife into four parts, cut off the edges and give the cakes the same shape (you can cut each cake horizontally, then you will get a lot of cakes).
- From the scraps we make crumbs for sprinkling the cake (I grate the scraps finely using a grater).
- To prepare the buttercream for the honey cake, combine the cream with sugar in a small container and mix well. Leave the cream to sit for a few minutes until the sugar dissolves.
- Then beat the buttercream well using a mixer.
- We coat all honey cakes with prepared butter cream.
- We place the cakes with cream on top of each other: in this way we form a cake.
- Coat the sides of the cake with buttercream and sprinkle with crumbs.
- We leave the cake to stand for several hours so that it is well soaked in the cream.
I once made a cake using this recipe not with butter cream, but with condensed milk. It turned out delicious, but I think it tastes much better with cream. Be creative and decorate the cake as you wish. It looks very original when the top of the cake is decorated with walnuts.
