Cake; Honey fluff, either; Honey cake

Cake “Honey fluff” or “Honey cake”

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• For kids
• Children's party
• New Year
• Christmas
• Valentine's Day
• February 23
• March 8
• Easter
• Birthday

The most delicious and beloved cake “Honey Fluff” or “Honey Cake”! Tender, melt-in-your-mouth honey shortcakes soaked in airy custard - an unforgettable taste of youth! The honey cake comes out very tasty, tender, airy and shaggy!

Ingredients

general information

Active production time

2 hours minutes

Complexity

Average

Step-by-step recipe with photos

Video recipe

Preparing honey shortcakes. Place the eggs, sugar, butter, watery honey into the pan and mix everything.

Next, put the pan on low heat, stir the mixture until the sugar crystals are completely dissolved.

When the mixture becomes hot and the sugar dissolves, add soda - the mass will begin to foam and double in size. Mix vigorously and keep the mixture on the fire for another 0.5 minutes.

Remove the saucepan from the heat and begin to gradually stir in the previously sifted flour. At first the dough will be watery and hot, mix it with a spoon - it will begin to thicken evenly. Next, the dough will no longer be hot, it will become pleasantly warm, and you can safely knead it with your hands.

You should get a soft, not very tough dough .

Divide it into 8 equal parts, roll the dough into balls, sprinkle them with flour so that they do not dry out, and place them on a dish.

Cover with cling film and place in the refrigerator.

While the honey dough is resting in the cold, prepare the custard.

In a small saucepan, combine flour, sugar, vanilla sugar, eggs and whisk into a homogeneous mixture.

Add milk little by little and stir well until smooth.

Put it on low heat.
Stir the milk mass continuously, especially on the bottom of the pan, to avoid the formation of flour lumps. Once the custard thickens and begins to boil, remove from the stove.

Add soft butter to the hot custard mixture, stir until the butter is completely dissolved.

Cover the cream with cling film so that the film lies directly on its surface (so that a film does not form when cooling). Cool the cream to room temperature. The custard is ready, we can start baking honey cakes.

Take one ball of dough out of the refrigerator.
On a floured surface or directly on parchment paper for baking, roll out the honey cakes thinly. Transfer the crust to a baking sheet with parchment paper and bake on it.

Bake the honey cakes in an oven preheated to 180°C for 3-4 minutes or until golden brown. Baking time and temperature must be adjusted to each oven individually!

Immediately after baking, while still hot, place a plate or mold of suitable diameter on top (mine is 22 cm) and cut the shortbread according to the shape, because as it cools, it becomes hard and will crumble and break.

We don’t throw away the scraps – they will be useful for sprinkling the sides and top of the cake.

We bake all other honey cakes in this way.

Grease the cooled honey cakes with custard.

Grease the sides and top of the honey cake with cream.

Next, generously sprinkle the cake with the leftover cakes crushed in a blender and decorate to your liking.

We put the honey cake with custard in the refrigerator overnight (that is, in the dark) or for several hours for soaking.

The “Honey cake” (or “Honey fluff”) comes out sweet, tender, with a wonderful smell of honey, very, very soft, and slices like butter. Surprisingly delicious!

Cut the cake into portions, brew delicious tea and enjoy the most delicious honey cake!

Bon appetit and successful baking for you!

You can watch the detailed recipe for making it in my video or follow the link.
https://www.youtube.com/watch?v=SyJ3cGnI7bQ My Channel with Video Recipes, you can just find it on YouTube. Just enter in the YouTube search - MaryanaTastyFood, Maryana Tasty Food or Maryana Recipes.

We also created a Telegram channel. Join and share with friends!

Master class: “Honey 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 at first the famous cake was honey shortcakes with sour cream. How is honey cake prepared at the moment?

The usual recipe for honey cake dough

Each 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 extremely fresh, chilled and with the highest percentage of fat content so that the cream comes out as airy and velvety as possible. 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 set off 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 place 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.

4. Add 1 tbsp. l. flour and stir, breaking up lumps, for another 3 minutes.

5. Remove the saucepan from the heat and knead a soft and pliable dough with the remaining flour.

6. Divide the dough into 8 balls, wrap them in cling film and keep in the refrigerator for half an hour.

7. Roll any bun into a round and narrow cake.

8. Place the crust on a baking sheet, greased or covered with baking paper. Bake for 3 minutes at 180°C.

9. Trim the sides of the shortcakes and cool them, and crumble the trimmings.

10. Make cream from sour cream and sugar by beating the mixture with a mixer.

11. Assemble the cake, coating the shortcakes with cream.

12. Sprinkle the honey cake with the crumbs left over from the cakes.

13. Leave the cake for 1.5–2 hours at room temperature so that it soaks, and then keep it in the refrigerator for at least 8 hours.

A traditional honey cake can be decorated with chocolate or nut topping, and slightly crushed fruit can be added to the cream. Prepare more, so the cake will be eaten very quickly. Bon appetit!

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...

The history of the Honey cake - the sweets of the Russian Empress

At the moment, “Honey cake” is considered an ordinary delicacy, and its delicious recipe exists in a huge number of variants. Often the cake is prepared at home, and the housewives turn out very well. They also often order cakes from professional pastry chefs, because they are perfect for family celebrations and children’s birthdays. But does almost everyone know that, while enjoying a piece of Medovik, they are doing exactly the same thing as the Russian Empress did two centuries ago! It was then that the history of the “Honey Cake” cake began.

The phenomenal origin story of "Honey"

Elizaveta Alekseevna, the royal wife of Alexander I, could not stand honey. Her taste preferences were not secret, and everyone knew about her dislike for sweet products, including confectioners, cooks, and servants. Desserts for the Empress were prepared only without honey. Everything changed overnight when a new pastry chef appeared at court.

A quality chef prepared amazing sweets. No one warned him that honey was not served at Elizaveta Alekseevna’s table, so the newcomer added it to the dough, baked shortcakes, and coated them with the most delicate cream. This is how the first, traditional recipe for the “Honey Cake” cake came out. The dessert came out incomparably tasty, soft, and filling.

Having tasted the “Medovik”, the empress was not at all angry, as might have been expected. She came into indescribable ecstasy and generously gifted her new pastry chef. Elizaveta Alekseevna fell in love with the delicacy and often began to order a honey cake, which amazed the courtiers. They followed her example, and so “Medovik” became a fashionable dessert among the Russian nobility.

Now honey cake is known in all post-Soviet countries. It is often prepared by European confectioners. But “Medovik” is especially popular among Russians and Ukrainians.

3 prerequisites for purchasing a “Honey cake”

1. Extraordinary taste. The combination of honey, eggs and butter has a unique flavor. The shortbreads turn out moderately sweet.
2. Various creams. Honey cakes are prepared to order with both traditional sour cream and condensed milk. The desserts differ, but both are superbly delicious.
3. Possibility to diversify the taste of the cakes . The usual recipe for “Medovik” is simply changed. It is enough to add one more egg yolk to the dough, as this will immediately affect the taste of the cakes.

Honey-nut cake produced by Udovostvie

Children like Medovik most of all. They enjoy the tender dessert with sour cream. This is an ideal option for celebrating a child's birthday. Both the hero of the occasion and the small guests will be in ecstasy from the sweet table. The only aspect: it is worth keeping in mind that honey is a powerful allergen. It should not be given to children with a severe reaction to this product.

The masters of the Pleasure confectionery prepare pies, pastries, loaves, wedding and children's cakes. From us you can order all kinds of baked goods for your sweet table. We will organize delivery and take care of proper packaging of desserts. Not a single cream flower will be damaged during transportation. Be sure to visit one of our stores or give us a call!

Traditional honey cake recipe

The Honey cake on the table is a small celebration. And if this cake is prepared by the zealous hands of the hostess, and not bought in a nearby store, then such a feast turns into a true feast. While devouring a homemade cake on both cheeks, you don’t have to worry about its composition - the hospitable hostess constantly uses only the best ingredients.

Now we will prepare a cool cake, smelling of fragrant honey and soaked in the most delicious cream - Honey cake according to a traditional recipe.

• Total cooking time – 10 hours 0 minutes
• Active cooking time – 0 hours 45 minutes
• Cost – extremely economical
• Calorie content per 100 g – 341 kcal
• Number of servings – 8 servings

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How to make traditional honey cake

Ingredients:

• Flour – 500 g
• Sour cream – 250 g 25% and above
• Condensed milk – 180 g
• Soda – 1.5 tsp.
• Sugar – 300 g
• Egg – 3 pcs.
• Honey – 70 g
• Butter – 200 g

Manufacturing:

Some general tips for making a Honey cake according to the traditional recipe: firstly, the number of eggs is indicated for group C-0 (these are large eggs), if you have a different category, and the eggs are, accordingly, the smallest size, then take 4 pieces.

Secondly, the taste of the cakes is extremely dependent on the honey: the darker the honey, the more intense the honey taste the cake will have. But be careful - black honey can give off a slight bitterness. You can take watery or thick honey (I use the extreme option).

Let's start making our Honey cake (traditional recipe).

In a bowl, lightly whisk the eggs.

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

I add soda and leave it on the heat for another minute. Everything must double in size. I take it off the fire.

I pour the mixture from the pan into a large bowl and pour in the flour evenly.
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 it with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).

I roll out each bun into a narrow layer, prick it with a fork and put it in the oven (3 minutes per cake).

To prevent the crust from becoming deformed, roll it out directly on the paper and later transfer it to a baking sheet.

From the still warm shortbread, I cut out a circle or square of a suitable size.
I put what’s left of the cakes into a blender and grind them - they will be used to decorate the cake.

Now you can start making the cream.

The traditional Honey cake contains sour cream, but I propose to create two delicious creams at once: with condensed milk and sour cream.

When choosing sour cream for cream, you need to keep one thing in mind - the higher the fat content of the sour cream, the juicier the cake will be.

For sour cream, beat the sour cream with a mixer, adding the remaining sugar evenly. This will take 10-15 minutes of your time.

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

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

Now you can start assembling the cake. I put the shortbread on a dish and coat it with cream (sour cream, for example). I cover it with another cake layer and coat it with cream again (this time it’s different). I repeat until the shortcakes are finished.

I coat the sides of the cake with the remaining cream and sprinkle with crushed scraps.

I put the Honey cake traditional recipe in the refrigerator for the best soaking at night (that is, in the dark) .