Cake; Honey fluff, either; Honey cake

Cake “Honey fluff” or “Honey cake”

Cake “Bird's milk” on agar-agar

South American cherry pie

Cheesecake with cherries (no baking)

Frazier cake with mousseline cream and honey marzipan

Cupcake “Stolichny” with raisins

• For babies
• 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 children are tasting the cake, 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...

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Traditional honey cake

Traditional honey cake

Traditional honey cake

Cookies

• Testicles – 2 pcs.
• Sugar – 150 g
• Honey – 120 g
• Butter – 85 g
• Soda – 1 tsp.
• Flour – 350 g

• Weighed sour cream – 500 g
• Sugar – 110 g
• Butter – 90 g

For decoration

• Cream flowers or fresh berries

Traditional honey cake is a tried and tested recipe that is guaranteed to work! This is the most real, most faithful honey cake! Try it and see for yourself!

A honey cake is, frankly speaking, not a cake, but the idea of ​​a cake. That is why there are so many variants of this dessert, and it has long been impossible to understand which is more accurate, more traditional, more authentic. They usually focus on their own taste or family recipes - those from the sacred notebooks of grandmothers and mothers. That’s why it’s so difficult to write about honey cake: even if you find it the coolest, someone else may not like it. Not because it’s not tasty, no, but simply because a person is used to something else, or else he’s waiting. What am I talking about? Moreover, it is natural that the recipe that I give below is impeccable for me and my family, but it will not necessarily be so for you either. Or maybe we will coincide :)

This is how I hedge my bets; in fact, the traditional honey cake in question is extremely tasty! I speak with knowledge of the matter, because at one time I tried and re-prepared a whole bunch of them. Can't count. And jellied, and caramel, and fildepers from a famous and extremely cool confectioner... They were all quite good, but each one was embarrassing in some way. And later, the woman Angela, with whom we crossed paths in a delightful confectionery society (I recommend), threw a sacred note at me with a recipe for a wonderful honey dough (for which I thank her very much), and all my doubts melted away like the morning fog!

"Here he is! That one, the real honey cake!” — I danced with a piece on the plate. The shortbreads are tender, fragrant, melting, perfectly soaked, quite soft, but keep their shape and do not turn into mush. The cake comes out quite tall, beautiful, and even. Like any honey cake, it is extremely important to let it soak and brew at least overnight (that is, in the dark) . But after this time, the cake does not sag and practically does not miniaturize in height, which is critical in some cases. This honey cake can be eaten right out of the refrigerator, but it becomes even tastier if it sits for a little while at room temperature. Mmmm! As I write this, I want to cook it again! :)

And you can decorate a traditional honey cake in different ways. In my photo I have the usual crumbs from scraps and cream flowers (I made them from leftovers, don’t let the goodness go to waste! :)), but in essence this cake, it seems to me, is magnificent in its brevity, and you don’t need to be too zealous when decorating it. The freshest berries and fruits, for example, will look unsurpassed. Few. In a circle or crescent. Always elegant, bright, festive, appetizing and tasteful. But if you need to cover this cake with cream, please! It evens out unsurpassedly and behaves under any measured cream.

I prepare a traditional honey cake with sour cream, which I wrote about earlier. The cream comes out close, if you like it more or want to play it safe, increase the amount of ingredients proportionally.

So, whoever has long found a recipe for a delicious ordinary honey cake - follow me!

Let's prepare the dough!

In a saucepan we put 2 eggs, 150 g of sugar, 120 g of honey (it is better to use buckwheat) and 85 g of good butter (not margarine or spread!).

Place over medium heat and heat, stirring constantly, until the sugar has completely dissolved and the butter has melted.

Add 1 full tsp. soda

Mix quickly. The mass will increase slightly in volume and become lighter in color.

Remove from heat and add 350 g of sifted flour.

The dough will be quite sticky at this step. But it doesn’t have to be watery! Now the dough needs to be left on the kitchen table for 10 minutes - to “rest” and “mature”. If after this time the dough is still very sticky to your hands and the table, add a little flour, not more than 50 g, otherwise the dough will turn out very dense and will be very difficult to roll out.

The finished dough must be divided into equal pieces (or simply plucked off). I get 12 cakes 18 cm in diameter. It is also necessary to prepare sheets of parchment (baking paper) in advance - according to the number of future cakes.

Roll out and bake!

Before we start rolling, turn on the oven. Honey cakes must be baked at 180 degrees. Take a piece of dough, knead it, and place it on a sheet of parchment dusted with flour.

Very thin! Approximately 3 mm, almost to the gaps!

And so - all future shortcakes. Prick them with a fork in several places. You can stack them right on top of each other on the parchment, they won’t stick together and will quietly wait for their turn.

We bake one or several cakes, depending on how much your oven allows. Mine bakes normally only at a medium level, so I usually bake one cake at a time. Down, under the baking sheet with the crust, I constantly put a container of water, otherwise the bottom will burn. The shortbreads bake extremely quickly, up to 5 minutes. Look!

We take out the shortbread and immediately cut it on a plate (square or rectangular shape, if you want a corresponding honey cake). We save the trimmings.

Warm, the crust is quite soft. Porous, light and affectionate! Look!

So we baked all the shortcakes!

We remove them from the parchment. Usually I put it on it after I cut it into shape, to be sure that the baked shortcakes will not stick to each other :) Here they are, our golden honey beauties!

Let's collect the cake!

For this cake we will need sour cream. It needs to be created in advance, as I carefully talked about and demonstrated in this post. A homemade honey cake can be assembled without a ring (if, for example, you don’t often make cakes and have taken up a honey cake only because it doesn’t require a special shape), but it’s safer to use it. I recommend it with all my heart: nothing will leak anywhere, and the cake is guaranteed to turn out smooth and beautiful! So, we take a ring (a special confectionery ring, a transformer, or from a springform baking pan), line the walls with film (I have acetate, but you can use any kind, the main one is dense, the other one will be difficult to evenly distribute on the wall).

Place the shortbread. Apply cream on it. Later, more shortbread. Etc.

Lightly grease the top crust with cream to prevent it from drying out.

Cover with cling film. And put it in the refrigerator at least overnight (that is, in the dark) .

Later you will need to get the cake. And cover its sides with cream or crumbs from scraps. Here they are.

We put them in a blender chopper and turn them into crumbs!

Sprinkle the cake on all sides. Basically, there will be enough cream on the sides for the crumbs to stick. But you can add a little cream that was used to coat the shortcakes to “flavor” the surface of your honey cake with it before applying the crumbs. But, if you do this, I advise you to prepare a little more cream than indicated in the recipe. Decorate the cake as you wish! For me, these are flowers made from cream cheese in butter - a complete improvisation, extremely fast in order to utilize the leftovers. But it turned out well!

Have fun adventures in the kitchen and delicious results!