The aroma from the honey cake cannot be confused with anything else. And the very taste from childhood is even more unrivaled. Don't be intimidated by the large number of layers! It's actually very easy to prepare. Here are 5 simple and delicious recipes for the classic honey cake with step by step photos!
1. Classic honey cake with two types of cream
Sour cream and cream sundae delightfully complement the honey flavor of the cakes.
You will need:
For the test: 2 eggs, a pinch of salt, 220 g sugar, 100 g butter, 2 tbsp. honey, 1 tsp. soda, 400 g of sifted flour.
For sour cream: 250 g butter, 200 g icing sugar, 300 g sour cream.
For filling cream: 400 ml milk, 180 g sugar, 1 egg, 200 ml whipping cream, 100 g butter, 3 tbsp. corn starch.
Preparation:
1. Beat eggs with salt and sugar until smooth. Add butter and honey to them, put on a small fire and heat, not boiling and stirring constantly. Add baking soda and stir.
2. Add flour in portions to the hot mass. Knead the dough well and divide it into the desired number of pieces, wrap them in foil and refrigerate for an hour.
3. Roll the balls onto thin cakes directly on the rug or parchment. Puncture with a fork to keep the dough from bubbling. Do not remove the edges - they will go to the crumb. Each cake is baked for about 5 minutes at 170 degrees.
4. For the sour cream, beat the soft butter and icing sugar for about 5 minutes on high speed. Add sour cream at room temperature.
5. For the second cream, whisk together the egg, sugar and starch. Bring the milk to a boil and pour over the egg. Heat until thickened over medium heat, stirring constantly. Add butter and place in the refrigerator under plastic wrap. Then add the whipped cream until fluffy and stir again.
6. Assemble the cake by smearing the cakes with one or different creams. Spread it on the top and sides, and decorate the top with scrap crumbs.
2. Fast honey cake without rolling out the cakes
Although this honey cake recipe can be called lazy, the result is no worse!
You will need:
For the test: 80 g honey, 100 g sugar, 100 g butter, 3 eggs, 1 tsp. soda, 1 pinch of salt, 180-200 g flour.
For the cream: 400 g sour cream from 20%, 1 tbsp. icing sugar.
Preparation:
1. Place the honey in a high-sided pot and place it on the stove. When it starts to boil, add baking soda and stir until caramelized. Add butter, remove from heat and stir to dissolve.
2. Beat eggs and add sugar and salt to them in small portions. Whisk for 5 minutes, mix with honey mixture and sifted flour.
3. Smooth the homogeneous dough with a thin layer on the silicone mat. Make as many cakes as the dough will last and bake them for 6-7 minutes at 160 degrees. Trim them and cut them into pieces, depending on the number of layers you want.
4. Mix sour cream with powdered sugar and assemble the cake, spreading over each cake. Lubricate the top and sides with cream and garnish the honey cake with crumbled scraps. He needs at least 3-4 hours to soak in the refrigerator.
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3. Caramel honey cake
Even those who are completely indifferent to classic honey drinks will not resist him!
You will need:
For the test: 3 eggs, 100 g butter, 100 g honey, 150 g sugar, 2 tsp. soda, 500 g flour.
For the cream: 700 g sour cream 25-30%, 400 g cream 33-35%, 80 g icing sugar, 150 g sugar, 50 g butter 82%.
Preparation:
1. Place eggs, butter, sugar and honey in a bowl and place in a water bath. Heat until mixture is smooth and sugar dissolves. Add baking soda and brew for another 2 minutes.
2. Add flour in several steps and knead the dough. Divide into 12 pieces, leave pieces for half an hour under plastic wrap. Roll each piece into a thin crust and bake for 4-5 minutes at 180 degrees.Trim the sides, and chop the trims into crumbs.
3. Pour the cream sugar into a saucepan, heat and stir the caramel until the sugar dissolves. Add butter, pour in 100 g of hot cream and boil for another minute. Cover and leave to cool.
4. Whip the rest of the cream until fluffy, and whisk the sour cream with powdered sugar. Mix the caramel with sour cream and add the cream at the end.
5. Assemble the cake by spreading about 3 tablespoons of each cake layer. cream. Put it in the refrigerator for half an hour, smear it on all sides from above and put it in the refrigerator for another hour. Sprinkle with crumbs and leave to soak for 3-4 hours.
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4. Honey cake with condensed milk
Be sure to try this delicate and aromatic cake!
You will need:
For the test: 3 tbsp honey, 180 g sugar, 2 tbsp. butter, 2 tbsp. lard, 1.5 tsp. soda, 3 eggs, 520 g flour.
For the cream: 500 g sour cream, 500 g boiled condensed milk.
Preparation:
1. Pour honey and sugar into a saucepan, place on the stove over medium heat. When the mixture is smooth, add butter and lard. Leave them to melt at the lowest temperature.
2. Add eggs and soda directly to the honey on the stove, continuing to stir. Turn off the heat and leave the dough to cool slightly for 5-7 minutes. Add flour in portions and knead to a homogeneous dough.
3. When the dough has cooled, divide it into 10 pieces. Roll each into a thin crust on parchment, trim off the edges and bake for 5-6 minutes at 180 degrees. Baking leftovers in a separate crumb crumb for sprinkling.
4. Mix sour cream with condensed milk at room temperature with a regular spoon. When the cakes are cool, collect the cake, spreading cream on each cake. Spread the honey cake on the top and sides, sprinkle with crumbs and put in the refrigerator for 3-4 hours.
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5. Honey cake with liquid cakes
Another simple and quick recipe for the classic honey cake, for which you do not need to roll out the cakes.
You will need:
For the test: 120 g butter, 3 tbsp. honey, 100 g sugar, 4 eggs, 1 tsp. soda, 260 g flour.
For the cream: 600 g 20% sour cream, 200 g butter, 130 g sugar, 100 g white chocolate, 2-3 tbsp. cream, 100 g of shortbread cookies.
Preparation:
1. Heat butter with half sugar and honey. Beat the eggs separately, add a pinch of salt and the remaining sugar to them, pour into the butter and add flour. Stir the dough until smooth.
2. Shape the size and shape of the cake from the foil. Pour in and evenly distribute a thin layer of dough, and bake for 7-9 minutes at 180 degrees. Do the same for the rest of the cakes.
3. Whip sour cream with sugar for cream and add soft butter, put in the refrigerator.
4. Assemble the cake by alternating layers and a layer of cream. Spread on top and sides, and sprinkle with shortbread crumbs.
5. Melt the white chocolate with cream in a water bath, decorate the cake on top. Leave the cake to soak for a few hours before serving.
