Home cooking baking with honey is a very simple way to please yourself and your loved ones with delicious cakes. Honey cake is famous for its special delicate taste, which can be prepared not only by a professional pastry chef, but also by a beginner. To give the finished product a richer taste in the recipe you can add chocolate, jelly and apricot jam. How many cakes to bake depends only on your desire.

Preparation

For honey cake with delicious filling you will need the following ingredients:

• 450 g wheat flour,
• 3 tbsp. honey,
• 500 ml. milk,
• 300 g sugar,
• 200 g butter,
• 4 eggs,
• 1 tbsp. starch,
• 1 packet vanilla sugar,
• 100 ml. cream,
• 1 packet of jelly,
• 100 g dark chocolate,
• 100 g apricot confiture or 200 g jam,
• 100 ml. water,
• 1 tsp soda

According to this recipe, honey cake is prepared with custard, which is best made in advance.

The list of ingredients includes products for dough, custard and chocolate glaze.

How to make cream

Traditionally English recipe take three eggs, milk, 150 g each of sugar and butter, 3 tbsp. flour, starch and vanilla sugar. How to cook:

• In a small saucepan combine eggs, sugar and flour.
• Grind thoroughly until a homogeneous mixture is obtained.
• Add milk very slowly, literally a spoonful at a time, and mix immediately.
• Place the pan over medium heat and bring to a boil.
• Immediately after boiling, remove the milk mass from the heat and allow to cool.
• Take softened butter and knead well.
• The prepared milk mass is added one spoon at a time to the butter.
• Mix the mixture thoroughly and intensively so that there are no lumps.

It will take approximately one hour to make the custard mixture. After this you can start the test.

Preparing the dough

You need to prepare a fairly simple biscuit dough:

• First, combine everything in a saucepan necessary ingredients In addition to flour: one egg, honey, two tablespoons of milk, 150 g of sugar and soda.
• Mix the ingredients thoroughly and put on the fire for 5-10 minutes, cook, stirring constantly. The mixture will double in mass.
• The resulting liquid mixture is poured into the flour and immediately stirred, then covered with cling film and left for 20 minutes.
• After this, the dough is divided into four parts and rolled out thinly. It is better to do this through the film directly on the baking sheet.
• You get four thin rectangles that need to be baked quickly in an oven preheated to 175°C for about five minutes.
• After baking, the cakes are immediately turned over onto clean paper, but be sure to separate them. They can be given an even shape by trimming the edges.

You should get a honey cake with chocolate icing, apricot filling and custard.

Filling for cakes

Take one cake layer and spread half of the cooled cream on it, cover with another layer of dough. Next you need to prepare the filling:

• the confiture is combined with water;
• add jelly;
• stir and place on low heat;
• then the mass should thicken.

Carefully spoon the filling onto the crust and let it harden well. If jam is used for the recipe, it is simply spread, covered with the next layer of cake, then a cream layer and another topmost layer of sponge cake. The result is an excellent fluffy and well-soaked cake. It is placed in the refrigerator for a short time.

Final decoration

Melt the chocolate and combine with cream. The result is icing, which is carefully poured onto the resulting cake. Pour in the chocolate cream slowly, starting from the center, lightly spreading the mixture with a spoon. Place the cake in the refrigerator for 4 hours. After hardening, cut into cakes of interesting shapes and sizes and enjoy the delicious taste.

There are recipes with condensed milk and glaze. Then instead of custard you need to prepare cream with condensed milk. For him they take:

• two packs of fresh cottage cheese with a fat content of 2 percent,
• 150 g condensed milk,
• vanilla sugar - half a bag.

The ingredients are combined, stirred with a mixer obtained curd cream spread the cakes while they are hot.

Selected moments

For the test you can use any bee honey. Northern honey has a special taste, excellent consistency and is very popular among confectioners. It is received only in Altai, the Far East and Siberia and was recently given second place at an exhibition in France.

There is the Nordic Honey cake, which has a delicious honey flavor, and the Danish cake is a product with chocolate icing. Honey cake combines honey and frosting to create a delicious confectionery product. Its calorie content is 381 Kcal per 100 g of product.

Preparing excellent baked goods and confectionery products at home is a wonderful opportunity to enjoy the taste natural product, treat friends, invite guests for tea and simply please your loved ones.

Add eggs to the cooled mixture and beat with a whisk.

Pour half the dough onto a baking sheet lined with parchment or a silicone mat and spread it into the pan with wet hands.
Place the cake in the oven, preheated to 180 degrees, and bake for about 10-15 minutes (until golden brown). The cake should darken well; a light cake may turn out soggy. Bake the second cake in the same way.

Cut each cake in half and stack on top of each other. As a result, we will have 4 cakes, which need to be trimmed and uneven edges cut off. Chop the scraps and use them to decorate the Honey cake.

To prepare the cream, you need to beat sour cream with sugar.

Grease each cake with the prepared cream (we also grease the top cake with cream). Place all the greased cakes on top of each other, sprinkle the cake with chopped scraps, which we left for decoration. Place in the refrigerator to soak.

In the morning, cut into portions and serve the delicious, tender, aromatic “Medovik” cake with a cup of tea or coffee.

Bon appetit!

Ingredients

For the cakes: 3 cups flour, 2 eggs, 5 tablespoons milk, 1 glass of sugar(I took 2/3 cup), 3 tablespoons of honey, 50 grams of butter, 2 teaspoons of soda.

For custard: 2 cups milk, 2 tablespoons flour, 1 tablespoon starch, medium egg, 300 grams of good butter, 1 cup sugar (I used 2/3 cup), vanillin.

Cooking method

1. Combine all ingredients (eggs, milk, sugar, honey, butter, soda) except flour, mix well, put on medium heat and cook for 10 minutes with constant stirring until the mass acquires a brown-amber color and increases in volume.

2. Sift the flour into the honey mixture and knead into a soft sticky dough.

3. Leave the dough for half an hour in a warm place. Preheat the oven to 180°.

4. Divide the dough into 5-6 parts.

5. Roll out each part and cut out a rectangle (if you want to bake a cake, it is better to cut out the shape of a circle), do not remove the trimmings, leave them on the baking sheet. Bake each cake for 5 minutes.

6. Trimmings ready-made cakes put them back into the switched off (cooling) oven so that they dry (otherwise it will be impossible to grind them into crumbs).

7. Cooking custard: combine all ingredients (milk, flour, starch, egg, sugar, vanillin) except butter, mix well, put on medium heat - stirring, cook until thickened (to a boil).

8. Cool the cream until room temperature or a little warmer.

9. Beat soft butter (room temperature), adding cream to it in portions. The mass should become fluffy and increase in volume (beat for about 10 minutes).

11. Grease the cakes with cream and place them on top of each other, also grease the top cake and cover it thickly with crumbs (if you are preparing a cake, sprinkle the edges as well). Place in the refrigerator overnight.

Good afternoon, our dear subscribers and readers!

On the last day of the passing summer - the birth of our dear son (he is also the technical director of our blogs - the very first, “The Path to Perfection” and the one on which you are now, .

What do I want to say? All the desserts I prepared on this significant day for our family turn out simply excellent! Like this honey cake.

Look at these goodies!

I baked the honey cake, the recipe for which is in front of you, for the first time, according to the recipe of my favorite Runet cook Andrei Rudkov.

I don’t know how you will appreciate the beauty of my dessert in appearance, but its taste and consistency are simply miraculous! This recipe may be an alternative to the well-known one, but the cake is much more charming, brighter and tastier.

Of course, I don’t like everything in Rudkov’s recipes. But my task is to make any product or dish useful for my loved ones and easily digestible for our body, and then share with you. Which is what I do now with great JOY!

Explore, cook and enjoy the beauty of flavors.

To begin with, I want to warn you that from whole-ground flour the cake turns out to be somewhat rougher than from the “tower” that the author of the recipe suggests, but from whole grain flour The products are definitely healthier. Make your own choice.

I took several times less sugar, of course, than suggested in the original source.

How to make an unusual honey cake at home

Ingredients:

• Whole grain wheat flour – 300 g
• Wheat flour 1st grade – 100 g
• Baking soda – 1 tsp. (measured, of course)
• Milk – 60 ml
• Vegetable oil (I used sunflower pressed) – 45 g
• Cane sugar – 50 g
• Honey – 30 – 35 g
• Egg – 2 pcs. (you can skip the egg, add more milk)
• Himalayan or sea salt - a pinch

For cream:

• Milk – 500 ml
• Honey – 70 g
• Cane sugar – 30 g
• Butter no less than 82.5% fat. – 130 g
• Semolina – 65 g
• Dark chocolate – 100 g
• Turmeric – about 1 tsp. (the author of the recipe uses food coloring, which I don’t use at all)

For the syrup:

• Drinking water – 100 – 130 ml
• Cane sugar – 50 g
• Cognac or rum (optional) – 30 ml

Yield of finished cakes: 6 pcs. 160 g each (+ scraps from which you can make an excellent mini cake according to your imagination)

Cooking technology: at first glance it seems complicated, but once you get down to business, this view changes, and if you add love to the one in whose honor the food is being prepared, it becomes pure pleasure and inspiration.

Get ready for a lengthy process; this cake requires attention for 5 hours, almost like a Napoleon cake.

BUT! if you don’t have enough time, I will prepare cake and other desserts for you according to your order, write to me and ORDER, RESIDENTS OF IZHEVSK AND UDMURTIA!

Let's cook together!

2. Pour milk, vegetable oil, sugar and honey into the container

3. Place on medium heat and keep until sugar and honey dissolve, stirring occasionally

4. Remove from heat and let cool slightly to 45-50 degrees

5. Add the flour mixture in several additions, stirring each time with a spatula until the mixture is homogeneous.

8. Divide it into two parts, giving each the shape of a rectangle 2 cm thick, wrap it in film and put it in the refrigerator for 15 - 30 minutes.

9. Take out the dough and roll it out to a thickness of 2-3 mm. You should get a workpiece measuring 40x30 cm

10. Bake in the oven, preheated to 180ºC, until lightly browned, 6 - 8 minutes. Don't dry it out!

11. To make the cake come out smoother, press it with a board for 5 minutes, and then let it cool on the table. We do the same with the second part of the test.

12. At this time, prepare the cream:

• Butter cut into pieces (separately)

• Bring the mixture with milk to a boil and remove from heat
• Pour in carefully semolina, stirring constantly with a spatula, quite intensively

• Return the mixture to low heat and stir constantly

• Place the container in another, fill the latter with cold water and cover cling film film into contact with the cream. Cool to 30-40 degrees

• Melting chocolate in a water bath
• Set aside a tablespoon of hot chocolate
• Next, separate a third of the cream into a separate container and add hot chocolate.

• Place them in pastry bags (if you don’t have them, use regular ones), put them in the refrigerator to cool and thicken.

13. We work with cakes. Divide each into two parts lengthwise. We ensure that all four layers are the same size and shape. On the author’s advice, I used a pizza cutter, it’s very convenient, the cakes are easily and evenly divided

14. Lubricate one of them with a thin layer of chocolate, which we left initially (spoon) so that the impregnation does not leak out of the finished product and so that it retains its shape and does not blur

15. Cool

16. At this time, prepare the syrup for impregnation:

• When the sugar dissolves, remove the container from the heat and add cognac or rum. Place on the fire again and bring to a boil. Remember that the alcohol will evaporate, leaving only the aroma!

17. Using a brush, generously brush all the cakes on both sides, except the bottom one, with chocolate. Lubricate it several times. But don’t overdo it, the cakes should keep their shape and at the same time not remain dry.

18. Assembling the cake:

• Cake with chocolate at the bottom
• A layer of yellow cream, and the bags allow you to deposit the cream in an even layer

• Last cake, that's it!

19. Gently press the cakes to distribute the cream. To do this, you can place a heavy cutting board on top for a minute or two.

20. Wrap it in film and leave the structure on the cutting board where the entire operation was carried out, thereby leaving the bottom layer, and, accordingly, the entire assembled cake, even.

21. Place in the refrigerator overnight

23. You can sprinkle powder on top and pipe cream, or make a mesh out of hot chocolate. Everything is at your discretion.

Amazing honey bliss ready! And the dear birthday boy is ready to accept congratulations with wishes of happiness, success, JOY and prosperity in GOOD!

My beloved son, happy belated birthday to you! All the best, love and abundance, vitality and energy for all times!

Recipe source @darkzip

Good luck with your cooking! I look forward to your comments.

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1. All ingredients ( eggs, milk, sugar, honey, butter, soda) in addition to flour, combine and mix well.

Place on medium heat and cook for 10 minutes with constant stirring until the mass acquires a brown-amber color and increases in volume.

2. K honey mass sift through flour- knead soft sticky dough.

3. Leave the dough for half an hour in a warm place. Preheat the oven until 180° .

4. Divide the dough into 5-6 parts.

5. Roll out each part and cut out a rectangle (if you want to bake a cake, it is better to cut out the shape of a circle), do not remove the trimmings, leave them on the baking sheet.

Bake each cake for 5 minutes.

6. Trimmings We put the finished cakes back into the switched off (cooling) oven so that they dry (otherwise it will be impossible to grind them into crumbs).

7. :

all ingredients ( milk, flour, starch, egg, sugar, vanillin) except oils combine, mix well.

Place over medium heat - stirring, cook until thickened (to a boil).

8. Cool the cream to room temperature or slightly warmer.

9. Beat soft butter(room temperature), adding to it in portions cream .

The mass should become fluffy and increase in volume (beat for about 10 minutes).

10. Trimmings Grind the cakes into crumbs.

11. Grease the cakes with cream and lay them on top of each other, also grease the top cake and cover it thickly with crumbs (if you are preparing a cake, sprinkle the edges as well).

Place in the refrigerator overnight.

Honey cake"Ryzhik" classic recipe

Honey cake "Ryzhik" belongs to the best cakes, without which it is difficult to imagine family holidays. “Ryzhik” cake is included in the menu of many respected cafes and restaurants.

Ingredients

For the test:

1 glass of sugar,

2 medium eggs

3 cups flour,

100 grams of butter or margarine,

2 heaped tablespoons of honey,

2 teaspoons of soda.

For cream:

500 grams of sour cream,

4-6 tablespoons of granulated sugar.

Cooking method

1. Butter, honey, eggs, sugar rub thoroughly.

Place a plate with honey mixture on water bath .

Stirring, cook 6-10 minutes until the mass acquires a homogeneous consistency.

2. Add soda, mix.

Place it in a water bath again 3-5 minutes .

3. Sift some of it into a deep plate flour, add to it honey mixture and mix well.

4. Then sift leftover flour, and knead soft dough by hand or in a blender.

The dough should be sticky.

5. Cover the dough and leave in a warm place for an hour.

6. Preparing the cream:

Whisk sugar with sour cream until fluffy and put in the refrigerator.

Preheat the oven until 200° .

7. Divide the dough into 8-10 parts (the dough becomes very plastic).

8. Roll out each part thinly (about 2 mm). Since the dough is thin and breaks quickly, it is better to roll it out on lightly greased parchment. We will bake on this same parchment in the future, transferring it to a baking sheet along with the cake. We cut out circles of a suitable size using a plate, and also leave the trimmings on a baking sheet. We make frequent punctures with a fork.

9. Bake the cakes for 3-4 minutes until golden brown.

10. Grease the cakes sour cream and stack them on top of each other.

11. Grease the top cake with cream and sprinkle with crumbs obtained from dough scraps. Leave in the refrigerator for 3 hours so that the cakes settle tightly and are soaked. Then grease the sides of the cake with the remaining cream and sprinkle with crumbs. Place in the refrigerator for another 2-3 hours.