Honey cake is a favorite delicacy of many sweet tooths. This confectionery product is easy to prepare for those who do not succeed in biscuits, because it consists of several layers of simple cakes and cream. Cake recipes vary slightly, but among the ingredients there is always a natural bee honey, which gives the baking a characteristic taste and aroma.
Pick your recipe
Classic honey cake
To make cake cakes very tasty and tender, you need to prepare choux dough for them. You will need a stewpan made of cast iron, as an option, a thick-bottomed pan. If there is no suitable dish, it is good to make the dough in a water bath.
While the cakes are cooked, for the cream, you need to dissolve 250 grams of butter: cut into pieces and leave to lie at room temperature. 1.5 cups of 30-40% sour cream to warm in the room.
Knock out 2 eggs in a suitable container, then mix with a pinch of table salt and 220 grams of sugar. Beat the resulting mixture with a mixer for 3 minutes in a thick foam. Dissolve 100 grams of butter in advance. Sift 400 grams of premium wheat flour and divide into two equal portions on a large wooden board.
Add to the egg mass a couple of tablespoons of bee honey and oil, put the container on moderate heat. Constantly stir the contents by moving a wooden spatula along the bottom of the dishes. When the mixture almost boils, pour 5 grams of slaked soda, mix everything quickly and remove the container from the stove. In small portions, constantly stirring the hot bubbling mixture, introduce the first portion of the sifted flour.
Leave the second portion of flour on the board. Put choux dough on it and knead, form a sticky, soft lump, stretch into a “sausage”. Divide into a dozen identical servings, roll into balls.
Pour a layer of flour into a bowl, place workpieces on it so that they do not touch one another. Cover with polyethylene and keep in the refrigerator for an hour. Then preheat the oven to 170 ° C. Put baking paper on the table, sprinkle with flour, roll a dough ball into thin cake on it and pierce it in several places. Using a round shape of the required diameter, trim the cake, place the scraps side by side on paper.
Move the cake on the sheet where it was rolled out onto a baking sheet and bake together with pieces of cut dough for 6 minutes. Lay a new sheet of baking paper on the board and make a new cake. Get the baked semi-finished product, transfer to a large dish, bake a new cake. So prepare all the layers of the cake and the dough trimmings.
For cream, combine softened butter with 180 grams of icing sugar and beat with a mixer for 5-6 minutes until a homogeneous white mass. Add sour cream and stir well. Lubricate the cakes with cream, lay out a layer cake. Apply cream also on top and sides of confectionery. Crush the pieces of dough with a rolling pin and cover the cake with crumbs. Before use, keep in the cold for several hours for impregnation.
Honey cake with nuts and boiled condensed milk
For cream, melt 150 grams of butter in a water bath, cool to room temperature, then combine with a can of boiled condensed milk and a glass of 20-30% sour cream. Beat the cream with a mixer and keep in the refrigerator compartment until thickened for 3 hours.
Then you need to cook the dough on honey. To do this, melt 50 grams of butter in a water bath, remove from the stove and let cool slightly. Knock 3 eggs into it, add a glass of granulated sugar and 3 tablespoons of natural honey. If the product is sugared, then melt first. Stir the resulting mixture with a broom until smooth and add a teaspoon of slaked baking soda.
With constant stirring, add 600 grams of sifted flour in portions, knead the elastic dough. Breaking off pieces of the same size from it, put them on a board sprinkled with flour. Make balls, each rolled into a thin cake, give a neat look with a round shape.
Bake each layer of the cake for 8 minutes on a baking sheet, lining it with parchment, in the oven at a temperature of 180 ° C. Separately bake scraps of dough and grind into crumbs. Lubricate each cake with plenty of cream, laying out a layer cake, then cover the sides and top with cream. Sprinkle with crumbs, chopped nuts (150 grams), if desired, garnish with grated chocolate. Keep the cake in the refrigerator for 6-8 hours.
Honey cream cake with pink cream
Set the bowl in a water bath, combine in it 100 grams of dissolved butter, a couple of tablespoons of natural not sugared honey and a glass of granulated sugar. Stir until the mixture becomes homogeneous, then put a teaspoon of hydrated soda and remove the dishes from the stove in minutes.
Drive a couple of eggs into the dough, stir and add 400 grams of sifted flour. Knead everything, cover with cling film and put in the refrigerator compartment for 30 minutes. Transfer the dough onto a board sprinkled with flour, divide into 9 equal servings, roll out the cakes.
Chop the billets several times with a fork, then bake in turn in the oven for 5 minutes, heating the oven to 200 ° C. Trim cakes with a plate, set aside trim.
Beat 500 grams of fat sour cream, combined with 150 grams of granulated sugar. Wash 0.5 red beets, peel, peel and grate the fruit on a fine grater.
Squeeze the juice with gauze, tint the cream until pink, stir well. Grease the cakes and form a cake. Hands break the crumbs from the scraps, decorate the confectionery. Send the cake to the cold soak.
Simple honey cake in a pan
This interesting, easy recipe greatly simplifies the preparation of puff cake, eliminates the need for an oven. First you need to install a bowl in a water bath, place in it 100 grams of butter, cut into pieces.
Add 60 grams of natural honey, 150 grams of granulated sugar and, while stirring, keep the mixture in a water bath until all products dissolve and melt.
Remove the hot mass from the stove, pour 0.5 teaspoon of baking soda, stir and leave for 5-6 minutes. When the contents of the bowl become warm, beat in 3 eggs, add a couple of tablespoons of 20% sour cream and stir well. Enter 400 grams of sifted wheat flour of the highest grade, knead soft uniform dough.
Cover the dishes with polyethylene and put in the refrigerator compartment for 2 hours. In the meantime, make a cream. Combine 600 grams of fat sour cream with 0.5 cups of powdered sugar, 10 grams of vanilla sugar and beat with a mixer. Put in the refrigerator by tightening the dishes with cling film or covering.
Put compacted, chilled dough on a dusted board with flour, cut into 5-7 parts, depending on the diameter of the pan. The dishes should be thick-bottomed. Roll thin cakes, fry on both sides for a minute. Before turning the workpiece to the other side with a spatula, you need to make sure that there are no areas of raw dough, the surface has become dull, bubbles have appeared.
Trim the fried cakes along the perimeter, covering with a plate. Dry the scraps well in a pan and grind into crumbs. Coat the cakes with cream, cover the cake with crumbs. You can use multi-colored pastry topping. Put in the refrigerator for impregnation.
