Master class: “Honey cake” cake at home

The honey cake recipe originated about 200 years ago, when the cook of the ruler Alexander I prepared a wonderful dessert for his wife. The name of the culinary specialist has not been preserved in history, but the Russian honey cake has become a classic of confectionery art. At the moment, there are a huge number of recipes for the most delicious honey cakes, but in the beginning the famous cake was honey shortcakes with sour cream. How is honey cake prepared at the moment?

The usual recipe for honey cake dough

Every housewife has her own recipe for making honey cake at home, because a cake baked with your own hands is much better than factory-made baked goods, to which dyes, preservatives and flavoring additives are also added. Why artificially enhance the taste of an already beautiful dessert?

To make the dough you will need a little watery honey, flower or linden, eggs, sugar, butter (it should not be replaced with margarine), flour and baking powder.

First, honey, sugar and butter are melted in a water bath, then beaten eggs, baking powder and a little flour are added, beating the mixture well with a mixer and rubbing so that there are no lumps. Kneading the dough in a water bath makes the shortcakes especially soft and tender. After the mixture is removed from the heat, the dough is brought to such a mixture so that it can be rolled out, and then put in the refrigerator for 40 minutes. It is curious that German honey cake is prepared with the use of yeast; there are also Lenten recipes without eggs and butter.

Honey cake cream recipe

The cream for a honey cake is made simply - whip sour cream with sugar, and add condensed milk from time to time. The sour cream must be very fresh, chilled and with the highest percentage of fat content so that the cream comes out as airy and velvety. The cakes will be perfectly soaked in cream prepared on the basis of watery sour cream, but there will be no creamy layer between them. If the sour cream is watery, pour it into cheesecloth, folded a couple of times, and leave for 3 hours to drain off excess liquid. The sour cream will thicken and whip up perfectly.

If you use sweet powder instead of sugar, the texture of the cream will be more pleasant, and grains of sugar will not creak on your teeth. You can add coconut flakes, nuts, jam, crushed fruit, a little orange or lemon zest, cocoa or chocolate to the cream. The custard is also very tasty in this cake.

By the way, honey cake is also made with butter cream: for this, soft butter (at least 82.2% fat content) is whipped with boiled condensed milk for 10–15 minutes, until the mass increases in volume. If you coat the cakes with various creams, alternating layers, the cake will acquire a unique taste, since the sour cream will pleasantly highlight the sweetness of the condensed milk and the honey cake will not be so cloying.

How to properly create shortcakes for honey cake

The settled dough is divided into pieces according to the number of cakes, and each piece is thinly rolled into a circle. The remaining dough at this moment must be covered with a napkin or cling film, otherwise it will dry out. Typically, a typical recipe yields about 7–10 cake layers, to smooth which you can place a plate, mold, or other template on top.

The shortbreads are pierced in several places with a fork, placed on a baking sheet and baked one by one for 5–7 minutes in the oven. After baking, the shape of the shortcake is changed by cutting off the edges with a knife; moreover, they turn out to be the most even and beautiful when they are trimmed in finished form. After this, the shortcakes are coated with cream and sprinkled with crushed biscuit scraps, nuts and chocolate on top and along the edges. When covering the cake with cream, do not forget about the edges of the cakes, so that they are also perfectly soaked and soft.

A few secrets from the pastry chef

Do not use buckwheat and acacia honey for the dough: despite the excellent taste and smell of these types of honey, the shortcakes will be slightly bitter. Honey must be watery for the dough to be homogeneous in structure, so it is better to melt the candied honey in a water bath.

Before kneading the dough, be sure to remove the eggs from the refrigerator - they should be at room temperature, and it is better to sift the flour so that the shortcakes come out light and airy. When the dough is kneaded in a water bath, the water in the saucepan should not boil, but gurgle slightly, in other words, the fire should be kept low. If you use baking powder instead of baking soda, add it at the end of mixing. Some housewives recommend adding soda not during the process of making the dough, but to the eggs when beating - this way they grow faster in volume.

Another valuable piece of advice: when you start assembling the honey cake, first put a little cream on the dish, and then add the first shortbread so that the cake comes out juicier and softer.

Traditional honey cake prepared at home: step-by-step recipe with photos

We offer you a step-by-step recipe for honey cake. With our instructions, you will quickly master this confectionery art.

Ingredients: eggs - 3 pcs., butter - 50 g, sugar - 600 g (300 g each in dough and cream), watery honey - 150 ml, soda - 1 tsp, flour - 500 g, sour cream - 500 G.

Manufacturing method:

1. Fill a large saucepan with water and place on fire.

2. In a small saucepan, combine the eggs with sugar and beat the mixture well until fluffy foam.

3. Add butter, honey and soda to the beaten eggs.

3. Place the saucepan in a water bath and stir the mixture for 15 minutes until it doubles in volume. The mass should become light and airy.

Unique honey cake with cognac

This is the recipe for the most delicious honey cake that can be prepared for any holiday, and if the cake is being tasted by kids, the cognac can be replaced with fruit syrup.

Melt 1 glass of sugar, 100 g of butter and 2 tbsp in a water bath. l. honey Beat 3 eggs and 1 tsp separately. soda, pour into the eggs and butter, and then remove the pan from the heat and quickly knead the dough, adding 4 cups of flour. Divide the dough into 8 parts and roll out a round cake from each, and then bake at 200 ° C for 7-10 minutes. Align the edges of the warm cakes and soak them with syrup made from 130 g of sugar, 120 ml of water and 2 tbsp. l. cognac - for this you need to mix water with sugar, bring to a boil, cool and add cognac. Place the shortcakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and later decorate the cake with nuts, chocolate or marmalade according to your own taste. Invite your guests and enjoy a delicious dessert that melts in your mouth!

Frisky honey cake in an hour and a half

If you don’t have time, you can use this recipe, which differs from the traditional manufacturing scheme. You bake not 7-10 cakes, but one tall sponge cake, which is cut into several cakes.

Beat 4 egg whites with a glass of sugar, and then add evenly 4 yolks, 3 tbsp. l. honey, 1 tsp. soda slaked with vinegar and 1.5 cups of flour. The dough should be similar to thick sour cream. Pour it into a greased mold and bake the sponge cake for half an hour at a temperature of 170–180 °C.

The finished biscuit will be tall (about 10 cm), shaggy and airy. Cut it into 5 cakes and spread with cream made from 400 ml of thick sour cream and 0.5 cups of sweet powder. Add a little raisins and walnuts to the cream, decorate the honey cake with them, let the shortcakes soak and serve the dessert!

On our website you will find a huge number of honey cake recipes with photos and detailed notes on how to make this cake. Thanks to the cook of Alexander I for inventing this delicious dessert, with the help of which life seems even more beautiful...

Honey cake

Honey cake “Angarsky”

I’ve tried so many different honey cakes, and there’s nothing tastier than this! An unusual manufacturing method, a minimum of goods, cheap. At the same time, affectionate, fragrant, recklessly delicious. Give it a try, I guarantee you won’t regret it!

Cake “Velvet Honey Cake”

I love baking biscuits in a slow cooker because they turn out quite fluffy. In order to bake this cake, I used my beloved cartoon assistant. What came out of this, I’ll demonstrate for you now.

Honey cake “Leopard”

It all started when, one winter, I saw a very wonderful cake on one of the culinary websites - it was a honey cake, very similar in appearance to a tiger. He was called, if I’m not mistaken, “Snow-White Tiger”... I really liked the idea of the incarnation of an animal, and I decided: “Why am I more terrible? Surely I won’t be able to do it?” In general, I was fired up by the idea, all that remained was to wait for a suitable occasion and free time... The occasion was my last birthday, which falls in the second mid-August - the time of summer vacation at our institute... So there was “at least less time!” The only thing is that I didn’t want to completely copy the cake both outside and inside... Again, a birthday is a big home party with a bunch of guests... this option requires a larger “cake”... In the end I came up with this Leopard! I would like to see that the honey cake itself, prepared according to this recipe, is very tasty, and for those cooks who are unlikely to undertake the careful work of making a leopard, I advise you to take note of the recipe for the cake itself. Believe me! It comes out absolutely beautiful! For those who dare to do “pussy”, long and hard work awaits you... BUT the result! The result will shock everyone (in a good way)! The presence of such a cake on the festive table will leave a memory of the past day for the rest of your life! I want to see that I never went to art school, did not draw or sculpt. ... So I apologize if in some places I was not able to convey the anatomical individuality of this individual of the cat family ...

Honey cake “Beloved”

I was inspired to create the cake by Lyudochka (mila87), for which I am very grateful to her, because I love honey baked goods, but I bake them occasionally. Honey cakes are like pancakes; each housewife has her own signature recipe. I had one like that too, until I found this one a few years ago; now this is the only way I bake shortcakes. They are very tender and soft, easy to soak in and indescribably fragrant. I wanted to show off with the coating, it turned out so tasty that now this option will be firmly attached to this cake. The lemon-honey impregnation of the cakes gives an indescribable taste balance of sweet and sour against the rich honey sweet cakes, and sour cream with caramel-honey condensed milk is very, very tasty in itself, especially in combination with everything else.

Honey cake with sour cream

This is perhaps the most beloved cake in my family. It’s quite simple to prepare and even a novice housewife can handle it. Come in and help yourself)

“Honey cake” according to my grandmother’s recipe

I've looked at a lot of honey cakes. They are all actually similar, the difference is in the amount of ingredients. My honey cake is most identical to this recipe http://www.povarenok.ru/recipes/show/172 00/. But my grandmother constantly taught me that the honey cake should consist of exactly 12 cake layers and certainly with sour cream; the honey cake should soak overnight.

Honey cake"

One of my favorite cakes. Quite often I make this cake with various types of cream, but now I used this particular recipe. Having made small additions to Natalia’s recipe, I was very pleased with the final result. The cake came out wonderful!

Frisky cake “Honey cake”

Delicious, simple, fast. In fact, all honey cakes require time - first for the shortcakes, later it must stand. This honey cake takes exactly one hour to prepare – from start to design, let it sit for another hour and you can enjoy it! The taste is very gentle, slightly caramel-creamy. The recipe was written down in a notebook, so if the creator found out his own recipe, a huge thank you to him! There are a lot of honey cakes and honey cakes on the website, but I haven’t come across this production method, so I’m sharing. I made it in the proportions that were written down - the cake came out small. Next time I will definitely make a double portion! As a dessert for tea, the cake is enough for 5-6 people, one small piece at a time.

“Honey cake” made from loose dough in a slow cooker

This simple and frisky cake is captivating because you don’t have to roll out the dough into shortcakes or bake in the oven. The composition is quite ordinary, and the taste is delicately creamy and fragrant, and if you decorate with seasonal berries, it also looks beautiful! Help yourself!

Honey cake “Sponge”

Have you tried honey sponge? No? Then this is for you! The cake is fabulous, made instantly with delicate, sponge-like cakes and unusually delicious cream. There are a lot of honey cakes on the website, but I haven’t come across one,

Honey cake . Honey cake is one of the most favorite recipes. Its secret lies, naturally, in the presence of honey - an ingredient unique in taste and healthfulness, which gives baked goods a very special smell and taste, as well as a superbly beautiful color without any dyes.

With all this, you will need little honey to make a cake - only a couple of tablespoons. And the result will never disappoint - the caramel flavor and solemn appearance of the dessert will turn any gathering into a real celebration with a corresponding aftertaste.

Watery honey is ideal for making a cake. But if you only have thick, candied one, it’s not a failure. You can simply melt it in a water bath.

There are a huge number of honey cake recipes. For example, you can cook it like this. Melt honey over low heat until foam appears, remove from heat, add butter, sugar, mix with flour and butter. The dough mixture should resemble thick sour cream. The cake is baked over low heat. The purchased shortbread is cut in half and soaked in cream.

As for the cream, it can be anything. The most common and popular one is, naturally, sour cream. Sour cream perfectly soaks the cakes, making the cake soft and airy. For the cream, it is recommended to use full-fat sour cream (save the low-fat sour cream for dressing a diet salad). Instead of sugar, it is better to take sweet powder. Take sour cream straight from the refrigerator and beat it with powder or sugar. Make sure that all ingredients are at the same temperature.

For taste, you can add an additional ingredient - for example, jam, dried fruits or the freshest mashed fruits or nuts.

The cake must be placed in the refrigerator before serving.

Honey cake. 23 tested recipes from Sibmam

Honey cake from Rosalina111

2 tbsp. honey
2 testicles
1 cup of sugar
60 g butter
2 tsp soda
3 cups flour.

1 testicle
1 tbsp. Sahara
2 tbsp. l. flour
Milk half a glass +

2-3 glasses

Butter – 50 gr.

Vanilla sugar or vanillin.

dark chocolate – 50 g
snow-white chocolate – 50 g
heavy cream 33% – 2 teaspoons
honey – 1 teaspoon
almonds, sliced

Honey cake from Irin_@

natural honey – 2 tbsp;
premium wheat flour – 4 tbsp;
granulated sugar – 1 tbsp;
chicken eggs – 3 pcs;
butter – 60-70 g;
baking soda - 2 tsp previously slaked in 1 tbsp of vinegar or baking powder - 1 pack (10 g).
prunes (optional).

Honey cake from Denima

Testicles-4 pcs.
Butter-150 g.
Sugar-200 g.
Honey-3 tbsp. spoons
Vanillin-1 sachet
Baking powder - 1 sachet
Flour-500 g.

Honey cake “Madonna” from valsha

Christmas honey house from Andreeva Lena Novo

2 testicles
2 tbsp. honey
2 tbsp vegetable oil
1 tbsp. Sahara
A little salt
Soda on the tip of a knife

Honey cake from Kukuska

Honey cake in a slow cooker from Rukodelnitsa 09

eggs 4 pcs
sugar 1 cup
watery honey 2-3 tbsp.
flour 1.5 cups
soda 1 tsp

Honey cake at home - Top 4 best recipes

Among many housewives, baking confectionery has become quite popular since ancient times. And even at the moment, in our time, when there is such a large selection of different cakes in stores, homemade cakes, especially if they are prepared correctly, undoubtedly remain the most delicious.

Plus, in order to prepare a confectionery product from dough yourself, you need to use not only some skills and special products, but also, of course, turn on your imagination, the ability to invent something original. For example, if the choice of products in your kitchen is small, then in this case you can try baking manna with kefir.

In this article, I propose to you to broaden your horizons among recipes for making honey cake at home. Which especially for you my readers are most carefully illustrated with photos. I also offer 5 recipes for traditional sponge cake.

Honey cake with sour cream

Ingredients:

Flour - 3 cups
sugar - 1 glass
chicken eggs - 2 pcs
honey - 2 tbsp. l
butter - 50 g
soda - 2 tsp.

Full-fat sour cream – 150 g
sugar - 1 glass.

Manufacturing method:

After you have prepared all the necessary products, beat the eggs into a deep bowl, add honey, one glass of sugar, butter and soda slaked in vinegar. Place the whole mixture in a water bath and bring to a boil, stirring constantly.

Then remove from heat, add three glasses of sifted flour and mix everything thoroughly.

Place the entire mass on a floured work surface, knead the elastic dough with your hands and divide it into nine equal parts.

After that, carefully roll out any piece using a rolling pin, place it on a baking sheet sprinkled with flour and bake in an oven preheated to 200 degrees for 3-5 minutes.

Next, place a suitable sized plate upside down onto the baked flatbreads and trim off the excess edges with a knife.

For the cream, mix sour cream and sugar in a cup and beat thoroughly with a mixer until smooth.

And we begin to assemble the cake, where we carefully coat each cake with the prepared cream and place it on top of each other.

After the topmost cake is laid out, you need to carefully coat everything with the remaining fondant on all sides.

Now we grind the scraps from the cakes into crumbs with a blender and sprinkle them on top and sides of our masterpiece.

This is the perfect dessert for the whole family.

Recipe for honey sponge cake with condensed milk

Ingredients:

Flour - 190 gr
eggs - 6 pcs
sugar - 150 gr
honey - 2 tbsp. l
condensed boiled milk - 200 ml
nuts.

Manufacturing method:

Drive eggs into a deep container, add honey and sugar.

And beat this mixture for about 10 minutes, until a very dense mass is formed, which should approximately quadruple in size.

Pour the sifted flour into the same mixture and gently mix from bottom to top until smooth.

Then we transfer the finished mixture into a suitable form and bake in an oven preheated to 180 degrees for 30-40 minutes, where we check the readiness with a toothpick.

Now, if desired, cut it into 2-3 shortcakes and grease with any boiled condensed milk.

Then we assemble a cake from them, where we certainly grease the top with condensed milk or melted chocolate.

Sprinkle with nuts and put in the refrigerator to soak for a couple of hours. After we take it out, cut it and serve it for tea.

How to make honey cake with custard - step by step recipe

Ingredients:

Flour - 3 cups
eggs - 3 pcs
sugar - 2 cups.
milk - 400 ml
honey - 2 tbsp. l
soda - 1 tsp
butter - 50 gr.

Manufacturing method:

1. In a bowl, mix eggs, a glass of sugar, then put in a water bath.

2. At the moment when the sugar begins to dissolve, add butter and honey.

3. When everything is completely dissolved, add a teaspoon of soda and mix everything well.

4. Hold for another two minutes, then remove the bowl from the water bath and immediately add the sifted flour and gently knead the dough.

5. Cut a piece from the general dough and roll it into a narrow flat cake. And immediately, using a plate, cut out an even short crust.

6. Combine the scraps with the rest of the dough and roll out all the shortcakes until the end.

7. Bake them separately in an oven preheated to 180 degrees for 5-7 minutes each.

8. The total number of cakes should be approximately 8-9 pieces, and from those leftovers that are not enough for a whole cake, we bake a small cake, which we then use as crumbs for sprinkling the cake.

9. For the cream, mix a glass of sugar, a tablespoon of flour in a saucepan and beat in one egg. Stir until a snow-white mass forms. Pour in 400 ml of milk and put on a slow fire, stirring constantly, do not let it boil. As soon as bubbles appear and the cream begins to thicken, remove it from the heat.

10. Assemble the cake and to do this, place the first cake on a flat plate and apply a thick layer of the cream we prepared on it.

11. In this way, we collect all the cakes, and crush the cake that was baked for topping into crumbs and sprinkle it on the sides and top of the cake.

Master class: “Honey cake” cake at home