Honey cake - 7 classic homemade recipes

What kind of cake is simply adored by several generations of people born in Soviet times? Probably, there was not a single family in which mothers and grandmothers did not prepare this delicious dessert for some holidays, the aroma from the baking of which spread throughout the house. Of course, I'm talking about the Medovik, familiar to all of us from childhood.

Airy cakes have always been well saturated with the simplest, but therefore the most unique, tender cream made from sour cream or condensed milk. The multi-layered slice just melted in the mouth, leaving an insanely delicious aftertaste. Even as a child, I could, and still easily manage to devour a whole third of this delicacy at one time - I like it so much!

I must say right away that the store-bought "Medoviks" and "Ryzhiks" are now very far from "that very" real honey cake. And the thing is that the cream and the dough itself are made from substitutes and additives that increase the shelf life. Therefore, I highly recommend that you do not buy at least once every few months, but bake this delicious dish yourself. Let it seem at first glance that this is a rather troublesome and difficult task, but believe me - “the eyes are afraid, but the hands are doing it”. The result will surpass all expectations so much that your household will demand this yummy more and more, and certainly in the near future!

And if you suddenly decide to bake a lush biscuit or a gorgeous Red Velvet cake, then the recipe for the cream for the cakes can be chosen to your liking.

Homemade honey cake with sour cream

Most often "Medovik" is called "Gingerbread" for its original slightly reddish shade. Both the cakes and the crumbs sprinkled on the cake become so thanks to the melted honey and its hot interaction with soda.

Usually the dough is prepared quite thick to roll out into thin pancakes and bake in the oven. And so that it does not stick to the rolling pin, it is advisable to cool it and take out a piece right before the very procedure of turning it into a cake blank.

You can make a cream simply by mixing sugar with sour cream, but in order for it to remain a beautiful delicate layer, and not be absorbed completely into the dough, you should add butter to its composition.


  • Wheat flour - 400 gr.
  • Powdered sugar - 150 gr.
  • Sour cream 20% - 300 gr.
  • Butter - 100 gr. + 250 gr.
  • Granulated sugar - 180 gr.
  • Fresh chicken egg - 2 pcs.
  • Honey - 2 tbsp. l.
  • Baking soda - 1 tsp.
  • Salt - 1 pinch


1. After washing fresh chicken eggs under running water so that they are absolutely clean, break them into a bowl and discard the shells. Add granulated sugar and beat well with a whisk or mixer until smooth. It is very important that the sweet grains dissolve completely.

2. We put a water bath on the stove and melt the honey to a liquid state. Pour in baking soda and stir it well. When hot, both ingredients should undergo a quenching reaction and a good head of foam should appear.

3. Continuously stirring honey, add butter (100 gr.) To it. It is desirable that it be at room temperature so that it dissolves quickly and a slightly lightened creamy mass is obtained. We remove this composition from the steam bath and let it cool down a little (literally 5-10 minutes).

4. Performing quick stirring movements, pour in beaten eggs with sugar in a thin stream so that they do not have time to brew and whitish flakes do not appear.

5. Introduce flour sifted in advance with a pinch of salt into the resulting liquid base and first mix with a whisk or spoon, and then, when it becomes difficult to do this, proceed to kneading the dough with our hands. You can do this right on the table.

A delicate, fragrant warm lump will slightly stick to your hands and the work surface, but in no case add flour so that the dough does not clog with it and the cakes then do not turn out too tough!

6. Roll the finished dough with a sausage and cut it into 8 equal parts. Roll each piece into a ball. We put them on a plate and cover with cling film. Then put it in the refrigerator for 15 minutes.

7. We proceed to rolling out the dough. We take a chilled ball and roll it out in the form of a round cake with a diameter of about 20 cm.Immediately on a silicone mat or a sheet of parchment, so as not to tear the cake blank when transferred to a baking sheet, and then it was very easy and simple to remove it from it after baking and not break.

If the edges are not very straight, it's okay! They can be either immediately or better after baking, cut on a round plate or a convenient lid. We will need the finished trims later.

8. To prevent the cakes from bubbling up when heated in the oven and to be even, it is best to immediately prick them slightly with a fork. We send one or a couple of pieces of our rolled blanks to an oven preheated to 190 degrees for literally 5-8 minutes. This is quite enough for the dough to bake properly, brown and not have time to dry to a crunch.

9. Roll out and bake all our 8 balls of dough and let the finished cakes cool slightly. It is advisable to immediately give them the same even shape of the edges, simply by cutting them in a convenient round shape with a sharp knife.

10. While the cakes lie to themselves and cool, proceed to the preparation of delicious sour cream. To do this, first beat the butter (250 g) pre-warmed to room temperature with a mixer, then add powdered sugar to it and combine them well together. Without stopping the work of the electric whisks, we introduce fat sour cream in small portions. The result should be a slightly thick, chic, fluffy cream.

11. Let's start forming the cake. Lightly grease the bottom of the dish with cream and put the first cake on it - this will allow you to keep it in one place and at the same time soak it evenly from all sides. Apply a layer of cream on top. We put the next honey round and soak it with sour cream smear too. We do this with all the baked "wheels" made of dough.

12. Be sure to grease the sides of our creation with the remains of the cream so that they are not dry and do not differ in their tenderness from the well-soaked central part of the cake.

13. If you remember, we still had scraps from the cakes. We grind them with a blender to the state of fluffy crumbs and sprinkle with it the entire surface of our masterpiece, including the sides. If you wish, you can decorate with some more additional components, for example, grated chocolate, figurines or curls.

14. We send the cake to soak with sour cream in a cool place and after 4-8 hours we serve it to the table. The longer it stands in the refrigerator, the more tender, rich and awesomely delicious our dessert will be. It is advisable to cover it with a microwave lid so as not to pull on extraneous odors.

Enjoy your meal!

The classic recipe for Honey cake with condensed milk and sour cream

A honey cake is inconceivable without sour cream. And in Soviet times, for an even greater originality of taste, condensed milk was added to the fermented milk product, which significantly set off a slight sourness with its vanilla sweetness.

Some hostesses generally managed to alternate layers: one cake will be saturated with sour cream and sugar, the next will be smeared with boiled condensed milk. And so all the layers of this wonderful homemade cake were repeated.


  • Sour cream 20%, premium wheat flour - 500g each.
  • Granulated sugar - 250 gr.
  • Honey - 100-150 gr.
  • Butter - 50 gr.
  • Boiled condensed milk - 1 can.
  • Fresh chicken egg - 3 pcs.
  • Baking soda - 1 tsp.
  • Nuts to taste.


1. While the water bath is heating. Let's start making the test. Break the chicken eggs into a deep bowl, add granulated sugar to them. We will beat them together until we get a homogeneous fluffy mass without the inclusion of crystals.

2. Then add to them the previously melted liquid honey, melted butter and baking soda. We will mix everything well and send it to the steam bath that has already been warmed up.

3. Without stopping stirring, we heat the liquid base of the dough until it doubles in volume and acquires a bright saturated shade. Usually 8-10 minutes are enough for this.

4. Introduce pre-sifted flour (1 glass), dilute it well in a honey-oil mixture until it is fully combined. We simmer in the bath for about 3 minutes, not forgetting to stir all this time.

5. Remove the container with sweet contents from the structure and place it on a non-stick stand on the table. Add the remaining flour to the thickened consistency and stir well with a spoon. When it becomes difficult to rotate the tool, knead the hot mash with your hand until you get the consistency of very soft plasticine.

6. From the resulting honey dough, make the same balls 6-10 pieces, depending on the number of cakes that we want to get in the end. Then we put them on a plate and cover with a plastic bag or cling film, so as not to wind up and let them cool in the refrigerator for half an hour.

7. Roll out each cooled ball to the state of a thin round pancake and cut off its edges according to the diameter of the lid or with a special round cake mold. We collect the cuttings and roll them into sausages or a ball.

It is advisable to roll out the honey dough immediately on a special substrate or parchment on which we will bake the cakes, because the plastic dough will be too soft and it will be rather difficult to transfer it to a baking sheet without damaging it.

8. We send each piece for a couple of minutes to an oven preheated to 180-200 degrees, so that the cake has time to quickly brown there. We also roll out the cuttings and fry them so that they can be used for decoration.

9. While the cakes are resting after the oven on the work surface of the table or wire rack, prepare a delicious cream. We open a can of boiled condensed milk - it should be like "liquid toffee" - and transfer the contents to a deep bowl. Add fatty sour cream and use a mixer to combine them until smooth, a beautiful light brown shade.

10. To make the bottom cake very soft, first put a layer of cream on the dish, and only then put the first round on it. And then we already form the cake, be sure to thoroughly soak it with sour cream and condensed cream. We also generously coat the sides of the treats.

11. Trimming, which we also baked, grind any convenient way. If you wish to the resulting crumb, you can add a little fried and fastening nuts in advance. Pretty mix them and fry the cake.

12. Let him breed 4 hours so that the cream is pleasant to moisturize the cakes and our masterpiece has become well impregnated, very gentle and insanely tasty. And then apply to the table, cutting into portion pieces.

Enjoy your meal!

Preparing a delicious cake of a custard with custard

To be honest, then not only sour cream softens well and makes "Medovik" memorable. It is no worse, it turns out with a custard. In addition, sour cream, especially home, is very expensive, so much easier to prepare the impregnation of such a consistency of milk.


  • Wheat flour - 500 gr. + 3 tbsp. l.
  • Milk - 500 ml.
  • Sugar sand - 200 gr. + 200 gr.
  • Butter cream - 80 gr. + 250 gr.
  • Chicken Egg Fresh - 2 pcs. + 2 pcs.
  • Honey - 3 tbsp. l.
  • Food soda - 2 h.
  • Vanilla sugar - 1 bag.


1. To do not mess around with the center of the test for a long time, immediately in a comfortable small saucepan or a glass bowl we send the contents of 2 fresh chicken eggs, sugar sand (200 gr.) And honey with melting butter (80 gr.). Prettyly whip them with a wedge, so that it turned out a homogeneous mixture and dissolve food soda in it.

2. We send the resulting composition on the steam bath and, stirring, heat up until the liquid base of the test changes the shade on a little darker and will not increase in the amount of almost twice. Immediately remove the container from the steam and as long as we assume the side.

3. Wheat flour be sure to be sifted so that it is saturated with oxygen and get rid of Musorink and lumps. And then send it to the honey liquid mass. Mix well with a spoon to get plastic dough. At the end it will be easier to knead his hands.

4. Roll off a sticky plastic consistency in the ball, send it to a clean plastic bag and give it first to cool to room temperature on the table, and then remove to the refrigerator at about half an hour.

5. As long as there is free time - prepare the delicious custard. With him, too, we will not mess around for a long time - we immediately send the remaining ordinary and vanilla sugar into the comfortable casserole, two eggs, 3 spoons of flour and pour milk. We are whipped with a mixer to homogeneity and only then put on the stove. Expose the average level of heating of the burner. Do not stop stirring, bring a mixture to a boil and we reduce the temperature to a minimum. Relieve cream before thickening - there should be a consistency of sour cream.

6. We give a cream a little cool and add it pre-mounted oil (250 gr.). Thoroughly whipped with a mixer so that two consistency can be connected together and retain to the sideline to cool to room temperature.

7. By this time, the dough in the refrigerator cooled and it will now be more convenient to roll. We divide it on 8 identical lumps and each of them roll on a swimming sheet of parchment on a swimming flour. There should be round cakes. If there were no absolutely smooth edges of these layers - nothing terrible! We put them in order a little later.

8. We bake every cortex in a heated to 180 degrees of the oven for 5-8 minutes so that the surface of each roll "pancake" has acquired a pleasant ruddy color. These billets are still hot cut around the edge of a round plate or a lid and give them to cool, and we collect trimming in a plate - they will be more useful for us.

9. Let's start assembling our "Medovik". We coat the cakes and stack them on top of each other. We do not regret the impregnation cream so that the cake is well soaked. Be sure to cover the sides of the resulting turret with a good layer of custard.

10. Grind the deferred trimmings with a crush, rolling pin, hands or a blender and sprinkle the entire surface of the cake with these grains. You should get the original "fluffy" top layer of a reddish tint.

11. If desired, we additionally decorate our delicacy on top and put it in the refrigerator for five hours so that it is thoroughly saturated with cream and just melts in your mouth. Serve portions for dessert with a cup of delicious fresh tea, cocoa or coffee drink.

Enjoy your meal!

Video on how to cook Honey cake with prunes and walnuts

A great idea, which is. to add prunes to the cream, which give a special aroma and walnuts, which enrich the baked goods with an original taste. These ingredients are added to the cream, with which the cakes are generously lubricated.


  • Wheat flour - 300 gr.
  • Soda - 1.5 tsp.
  • Granulated sugar - 170 gr.
  • Honey - 130 gr.
  • Eggs - 7 pcs.
  • Fatty sour cream - 500 gr.
  • Powdered sugar - 200 gr.
  • Boiled water - 100 gr.
  • Dried prunes - 250 gr.
  • Walnuts - 100 gr.

Step-by-step Soviet recipe for Medovik cake

I don’t know about you, but I will certainly never forget the taste of “Medovik” from the distant 90s! The melting tenderness of the cake conquered and fell in love with herself from the first piece. I remember that for some reason, when visiting, it was not as tasty as at my mother's or in cooking.

There is no particularly secret cooking technology. The whole secret is that the products should be at room temperature, and the cakes must be well coated with a large amount of cream and allowed to stand with impregnation for several hours. Otherwise, you will get dry dough, simply spread with sweet sour cream.


  • Sour cream 20% - 800 gr.
  • Wheat flour - 700 gr.
  • Granulated sugar - 200 gr. + 270 gr.
  • Honey - 120 gr.
  • Butter - 75 gr.
  • Fresh chicken egg - 3 pcs.
  • Baking soda - 1 tsp.

Preparation :

1. First of all, a couple of hours before cooking, take out all the ingredients from the refrigerator and let them warm to room temperature. Be sure to sift the flour 1-2 times so that it becomes airier and the dough turns out more fluffy.

2. Install a steam bath on the stove and, while the water heats up, begin beating eggs with granulated sugar (200 g) until a good fluffy foam appears. Immediately add honey, baking soda and melted butter to this sweet mixture. Beat with a whisk until smooth.

Don't quench baking soda with vinegar! It will go out in the process of heating with honey.

3. Install the bowl with the resulting mixture over boiled water so that the container is above the steam and the liquid bubbles from below do not touch its bottom. Stirring constantly, cook the honey base of the dough for about 10-15 minutes, so that it grows well (1.5-2 times) and darkens under the foam to a reddish hue.

4. Continuing to stir and simmer over a steam bath, add a third of the flour to the honey mixture and thus make a custard batter. It is enough to heat it for about a minute, and then remove the bowl and put it on the table, not forgetting to put a heat-resistant stand.

5. Introduce the rest of the flour in parts, stirring well with a spoon so that there are no lumps that we do not need, and as a result we get a rather plastic soft dough, which is pleasant to knead in your hands. We divide it into 8 identical balls and, covering with foil, leave it on the table to cool for thirty minutes.

6. We start rolling each ball to the state of one or two millimeter pancakes. We do this on floured parchment sheets. Lightly prick the resulting thin cake and send it to the oven for 5 minutes to bake. This is quite enough for the cakes to bake and rise 2-3 times in thickness.

7. Cut off the excess edges of the hot ready-made cakes by attaching a convenient round object to them (lid, plate, bottom of the mold, etc.). We put the cuttings separately in a cup, and carefully turn the pastries over and carefully remove the parchment from it. Let the round beads lie on a flat surface and cool completely.

8. Grind the cooled scraps to small pieces with a blender or put them in a bag and go through with a rolling pin - we get the small crumb we need.

9. Beat thick sour cream with sugar until crystals are completely dissolved. If you wish, then this simple cream can be flavored with vanilla, lemon zest or any other flavoring additives.

10. We lay the cakes on top of each other, be sure to coat them with each other with a good sour cream layer of 5-8 tbsp. l. cream. Do not forget to soak the sides of the formed cake with high quality. And then we sprinkle-decorate the entire surface of our masterpiece with scraps from the cakes, crushed to a state of crumb.

11. We send the finished masterpiece to infuse in the coolness for about half a day (it is best to leave it in the refrigerator overnight) and only then we put a gorgeous soaked dessert on the festive table.

Enjoy your meal!

The easiest way to make a cake Honey cake with boiled condensed milk

By the way, it is not at all necessary to fiddle with rolling each cake for a long time to get an amazing Honey cake. Nobody forbids you to cook a batter and bake it like a biscuit in a mold, and then cut it into airy equal layers and soak them in your favorite cream in the same way.

To be honest, this version of the honey cake suits me much more, because the taste remains the same, but much less time is spent on it. And the cakes are much more luxuriant, softer and softer.


  • Cream - 400 ml.
  • Wheat flour - 2.5-3 cups.
  • Granulated sugar - 1 glass.
  • Boiled condensed milk - 1 can.
  • Butter - 75 gr.
  • Chicken fresh egg - 3 pcs.
  • Cream thickener, vanilla sugar - 1 pack.
  • Honey - 4 tbsp. l.
  • Baking soda - 1 tsp.


1. While our oven is warming up to 200 degrees, we will have time to cook the honey dough. Combine fresh chicken eggs with granulated sugar and melted or previously melted and cooled butter. We grind them well together to get a homogeneous gruel.

2. In a stewpan with a thick bottom, melt honey over low heat and send soda into it. Stirring constantly, letting go of the quenching reaction and the color change to a pleasant golden hue. All this will only take about a minute. Turn off the heating and let the contents of the dishes cool slightly (literally 1-3 minutes).

3. Pour the butter-egg mixture into the honey-soda mass and beat them well until smooth. Without turning off the mixer or continuing to work with a hand whisk, pour the pre-sifted flour into the glass. As a result, we should have a dough that is slightly thicker than for pancakes.

4. We line the bottom of the split form with parchment and grease the entire inner surface with a small amount of odorless butter or sunflower oil.

5. Pour half of the dough into the prepared mold and send it to the plate that has already reached the required temperature. We bake for about half an hour, so that the result is a fluffy "puck" resembling a tall biscuit.

6. Remove the split form and let the baked goods cool to room temperature on a wire rack, placing it upside down, so that even if there is a small bump, it smoothes out. In the meantime, bake the second half of the honey dough to a similar airy fragrant "washer" and cool it down too.

7. Completely cooled round loaves resembling tall cheese heads, carefully cut into cakes of equal thickness. There will be 6 of them. If you want to decorate the top with the usual fluffy honey crumbs later, then one of them should be crumbled into centimeter cubes with a knife.

8. Pour heavy cream into a deep whipping bowl. We also send vanilla sugar, condensed milk and cream thickener there. For 3-5 minutes, mix everything with a mixer at medium or high speed until a cream with stable dense peaks is obtained.

Instead of the one suggested, you can use the cream at your discretion: both ordinary sour cream, and custard, and even just smear soft cakes with boiled condensed milk.

9. In the process of forming the cake, grease each cake with about a centimeter even layer of delicious butter cream. Sprinkle the coated sides and top of the dessert with small honey-biscuit cubes, which were cut in advance, and press them down slightly so that they fit into the cream more tightly and then stick comfortably in it and do not crumble.

If desired, the cakes can be additionally soaked in sugar syrup with your favorite liqueur or cognac.

10. We keep the finished baked goods in the refrigerator for 4-8 hours and serve it to the general delight of eaters during tea drinking. This version of the dessert turns out to be much softer and higher than from the cakes baked separately, although the taste remains unchanged.

Enjoy your meal!

How to make Honey cake in a frying pan - recipe with photo

Several times I found myself in a situation where not only the oven, but even my favorite miracle stove was not at hand. And always, as luck would have it, urgently needed to cook a delicious cake. For such a case, I have a proven recipe for "Medovik" for a long time, which can be "fried" in the literal sense of the word right in an ordinary frying pan.

Although the cakes are obtained with this method harder and thicker, nevertheless high-quality impregnation eliminates this defect and the delicacy always turns out to be simply excellent!


  • Sour cream 20% - 50 gr. + 700 gr.
  • Wheat flour - 400 gr.
  • Granulated sugar - 120 gr. + 180 gr.
  • Butter, honey - 100 g each.
  • Fresh chicken egg - 3 pcs.
  • Lemon - 1/3
  • Baking soda - 1 tsp.
  • Vanilla sugar - 1 tsp


1. We take a convenient deep frying pan or a saucepan and send honey with butter and granulated sugar (120 gr.) Into it. Mix them thoroughly and put the container on a small fire. Stirring all the time, completely dissolve the sweet crystals in the honey-oil mixture, but do not bring to a boil.

2. Immediately remove from heat and add baking soda. We dilute it well in a hot composition so that it “extinguishes” and the honey base foams. Let this mixture cool for 5-10 minutes and pour the blank into a deep bowl, in which we will continue to start the dough. Add one raw egg at a time, immediately stirring it into the composition with a whisk, so that it does not have time to "brew".

3. Add 50 gr. sour cream and sift wheat flour into the same bowl. Thoroughly knead a rather soft plastic dough that sticks to the spoon and hands. We roll it into a ball and put it in a plastic bag. We send it for a couple of hours, or better for the whole night in the refrigerator, so that the consistency becomes dense and less viscous.

4. We ignore the chilled dough, roll out from it uniform in the thickness of the sausage and divide it by 5-8 the same lumps. One buns leave for work. And the rest while we return inside the refrigerator.

5. With the help of the rolling pin, turn the dough into round layers with a thickness of up to 4 mm and a diameter is slightly smaller than the bottom of the frying pan, which we will use to baking the cortex.

6. Heat the dry frying pan on medium heat, carefully transfer our splitting on it and frying the root first on one side about 2.5-4 minutes so that the upper part of the cake acquired a slightly matte appearance and minor bubbles appeared, but at the same time the bottom did not burnt. And then very carefully, so as not to damage the gentle crude, turn it over and baked from the second side of 1-1.5 minutes.

7. Immediately, every hot cake is cut by the desired diameter so that we have the same smooth cakes and let them cool. Trimming collect and grind to the crumb, which will go for sinking the cake.

8. In the sour cream, we pour out the remaining ordinary and vanilla sugar and beat them to the state of a homogeneous lush cream. Let us give it a small citrus sourness - I wash the juice from a third of fresh lemon to the sour cream mass. It is best to do this through a siter, so that the bones or the meakty plague do not get into the composition. We again stirred and send to the refrigerator for about 20 minutes so that the composition is slightly sublighted.

9. Laying the cropped cakes with a dense stack on each other, be sure to lubricate them with a large number of sour cream. By placing every new layer from anterorable dough, we slightly squeeze it with your hands so that a little cream goes to the edges - then it will be easier to spend the buckthorn on the sides and distribute the impregnation more evenly.

10. On the sides of the sides and the top of the cake are evenly scattering earlier crumbs in the crumb of trimming from our "fried" honey pellets. If you wish, somehow additionally decorate the surface of the finished cake. Be sure to leave our masterpiece in the refrigerator for the whole night so that the "fried" cakes are pretty soaked and become very soft - no one will not even understand that they were preparing not in the oven, but in a pan.

Apply as always with fresh tea, cutting into portion pieces.

Enjoy your meal!

By the way, there are several small tips for confectioners who will help you achieve a better result:

  • It is advisable to use home ingredients, since they are more fat and do not contain all sorts of chemical compounds that provide them with a blender (for example, butter, sour cream, milk, etc.).
  • For cooking, only warm products will use only the temperature difference from the temperature difference, the eggs, the disposable of sour cream and turning it into the oil, etc.
  • Honey dough is pretty soft and sticky, so it is desirable to give him to lie down in a coolness for a few minutes so that it becomes more plastic and elastic.
  • Roll the cakes to baking in the oven stands immediately on the substrate, slightly powdered flour, otherwise they will damage when moving from place even to turn over the other side.
  • "Medovik" usually make with bright cream and the cakes by themselves are obtained by a reddish shade. For originality in them, you can add cocoa powder or food dye. In principle, it will turn out the same cake, but several with a different taste notch.
  • The cream is best to use it is the classic sour cream or custard, but no one forbids using whipped cream whipped cream, cottage cheese, cheese or any other cream at your discretion.
  • Although the honey cake requires high-quality impregnation, it is still not worth cooking it 2-3 days before the celebration - it will become too wet. It is best to prepare the cakes in advance and leave them to lie down until the desired moment in the refrigerator, wrapped in cling film so that they do not dry out. And then, as necessary, form a cake out of them at the right time. For infusion and penetration of sour cream into the dough, 4-12 hours is quite enough.

Bon appetit and let this delicious homemade cake bring you a lot of pleasant memories from a happy childhood!

The best recipes for the classic cake Honey cake with sour cream

The best honey cake with sour cream cream

I just love Honey cake! This is a cake with a special mood. I am absolutely indifferent to honey, but I eat homemade honey cake with great pleasure. After baking, the cakes become caramel, not sugary - this is what captivates me among other sweet tooths. Honey cake can be prepared with different creams - custard, butter, butter. But most of all I like with sour cream, in which there are a minimum of additives. I think this is the best option: sour sour cream balances the sweetness, makes the taste just balanced, light and delicate. And such a cream also has an ideal consistency for quickly soaking the cakes - it is not completely liquid to spread, but also not perfectly stable. Exactly what you need.

There are many great honey cake recipes. In some ways they are very similar - the same honey, butter, eggs and flour. But small differences and nuances in the cooking technology make each individual cake special. Honey cakes can be crisp and paper-thin, or you can make them fluffy, porous and airy. Choose what you like best and join the cooking!


Buckwheat or chestnut honey is best suited for baking cakes - it is fragrant, rich, tasty. Often I take herbs as a basis, but add 1-2 tablespoons of chestnut or buckwheat - it turns out incomparable. By the way, if you want to make budget baking, you can replace butter with quality margarine. But all the same, I would not advise - the taste may suffer.

Bake Honey cake (honey cake) - the best and simplest recipe with sour cream

The best recipe for sour cream honey cake

Ingredients for fine honey cakes:

  • premium wheat flour - 3 glasses;
  • chicken eggs - 2 pcs. large;
  • granulated sugar - 1 glass;
  • butter (or margarine) - 1/2 pack (100 g);
  • liquid honey - 3 tbsp. spoons;
  • baking soda - 2 teaspoons without a slide.

Products required for a delicious cream:

  • sour cream - 500 g;
  • granulated sugar - 1 glass;
  • thickener for cream - 2 sachets.

Detailed way of cooking at home:

  1. Sift the wheat flour. Break the eggs into a mixer bowl and beat, gradually adding 1/2 cup of granulated sugar. It is necessary that the volume of the egg mass doubles, and the sugar is completely dissolved. Eggs, beaten with sugar until fluffy
  2. Melt the butter (margarine) in a water bath or in the microwave, adding the remaining half a glass of sugar to it. Grind the warm mixture until smooth, pour liquid honey into it. If honey has crystallized, it is advisable to pre-melt it - just like butter. Pour in all the soda, mix. A quenching reaction should occur due to the acid that honey contains. The honey mixture is bubbling with soda
  3. Add the egg mass to the slightly cooled oil-honey mixture, mix well. Put on a water bath or low heat of the stove. Mix honey and egg mass
  4. Add 2/3 of the flour in portions, stirring all the time. The dough should acquire an even caramel color. Cool the mass, mix with the rest of the flour. adding wheat flour
  5. Roll a tourniquet out of an elastic and non-sticky dough. Cut it into pieces - at least 8 (ideally - 10-12, then the cake will turn out taller). Roll each piece very thinly (to a thickness of 1-2 mm) and cut a circle with a large plate. Transfer to a baking sheet lined with baking paper. The dough is divided into parts
  6. Bake each cake for no more than 6 minutes at a temperature of 180 degrees. The finished cakes will turn light brown. While hot, they are soft, but they will slightly harden as they cool. Ready korzh
  7. For the cream, beat the sour cream with a mixer with a glass of granulated sugar and a cream thickener. The mixer speed should initially be low to activate the thickener. Then increase the whipping intensity to the maximum. When the cream becomes thick and does not drip from the spoon, it can be considered ready. Creamy
  8. Put on a dish one cake at a time, cover them generously with sour cream, then lay the next one on top. When the cake is assembled, coat it on all sides. Korzi smelting
  9. Place the cut pieces of dough on a baking sheet and bake harder to harden and brown beautifully. When cool, grind in a blender or rolling pin. Use the resulting crumb to sprinkle the cake. Decorate as desired and to taste. Crumb of crown crumbs

Classic honey cake in the oven - it just melts in your mouth

Delicious Honey Classic Recipe

Would need:

  • wheat flour - 0.5 kg;
  • natural bee honey - 100 g;
  • granulated sugar - 130 g;
  • butter - 100 g;
  • large eggs - 2 pcs.;
  • baking soda - 1 tsp.

Cream composition:

  • fat sour cream (at least 25%) - 1 kg;
  • powdered sugar - 200 g;
  • vanilla sugar or extract - a little.

How to cook - step by step instructions:

  1. Prepare a water bath. Cut butter into slices in an inner saucepan, add sugar and honey. Warm up the mixture for 10-15 minutes, stirring constantly, until the sugar grains are completely dissolved.

    The amount of sugar can be reduced to taste if you don't like very sweet baked goods.

  2. Add baking soda. Continue stirring without removing from heat. Within a few minutes, the soda will be extinguished by the acid contained in the honey, and the color of the contents of the pan turns from white to yellow-honey. Now this mixture needs to be cooled a little.
  3. Add eggs slightly beaten with a whisk or a regular fork to the honey mass. Then gradually introduce the sifted flour. After adding a small amount of flour, stir until smooth. The dough will turn out to be quite tight in consistency and sticky to the touch. Put it in the refrigerator for at least an hour.
  4. Cover the table with baking paper or a mat (silicone, Teflon). Sprinkle the surface with flour. Roll the cooled and compacted dough on the table into a rope with a diameter of 5-6 cm, and then divide it into 10-12 pieces. Roll each one into a thin layer.
  5. Put the future cake (along with the substrate) on a baking sheet. Put in an oven heated to 200 degrees for 5-6 minutes. Cut a cake with a diameter of 22-24 cm from the hot cake using a round template (plate or pan lid). Cool. Repeat this operation with the entire test. Grind the cuttings into small crumbs in any convenient way.
  6. Prepare the cream. To do this, beat the sour cream together with powdered sugar and vanilla sugar or a few drops of vanilla essence.

    The longer the sour cream cream is whipped, the thicker it becomes.

  7. Spread all the honey cakes on the table. Put an equal amount of cream on each, leaving a portion for the sides of the cake, distribute in an even layer. Then stack the cakes on top of each other. Cover Medovik with the cream left and sprinkle with scraps. If desired, it can be mixed with ground walnut kernels.
  8. Keep the cake in the cold for 3-4 hours - it needs to be completely saturated. Additionally, you can decorate the Honey cake with confectionery decorative elements - for example, chocolate glaze bees.

Very large, delicate Honey cake soaked in sour cream with condensed milk

Preparation option with cream from sour cream and condensed milk

The dough is made from the following products:

  • premium wheat flour - 400 g;
  • bee honey - 4 tbsp. spoons;
  • granulated sugar - 150 g;
  • sweet butter - 100 g;
  • eggs - 2 pcs.;
  • soda - 1 tsp;
  • freshly squeezed lemon juice - 1 tbsp. the spoon.

For sour cream-thickened cream you will need:

  • fat sour cream (over 20%) - 200-300 g;
  • condensed milk, can be boiled - 200 g (can);
  • vanilla sugar - 0.5 sachets.

Step-by-step cooking recipe:

  1. Cut the butter into slices in a thick-walled saucepan. Add honey, you can even add candied honey - it will melt during cooking. Put a saucepan on low heat and heat the mixture, stirring all the time. When the mass becomes homogeneous, set aside, cool slightly. Honey-sugar and oil mixture in a saucepan
  2. Extinguish the soda: pour it with freshly squeezed and filtered lemon juice, and then pour it into the butter-honey mass, stir. Warm up a little again. Changing and adding soda
  3. Sift flour. Beat 2 eggs until light foam forms, pour into a saucepan with honey blank. Grind everything together and start adding flour in small portions. Knead until smooth without lumps. The finished dough should easily come off your hands. Sift and adding flour
  4. Transfer it from the pan to a floured table. Divide into 8-10 identical pieces, form balls from them. Put each of them on a sheet of baking paper and roll them into a round layer with a diameter of a little more than 22 cm. The more cakes, the thinner they will be and the better they will be soaked. Line up the circle with a large plate, chop the dough with a fork. Move the cut edges to the side and send to bake together with the cake for 5-7 minutes at a temperature of 180 degrees. The cake should turn golden. Formed root before baking in the oven
  5. While one cake is in the oven, prepare the next one on another baking sheet. Bake all the cakes in this way, cool. Baked cake
  6. Remove the sour cream from the refrigerator 1 hour before making the cream. Beat at medium mixer speed. Without stopping whipping, add condensed milk in a thin stream, add vanillin at the end. Beat the cream for another 10-15 minutes until it expands and thickens, cool.

    Boiled condensed milk can also be added to such a cream - you get a pronounced caramel taste.

  7. Fold the cakes smeared with sour cream on top of each other. Grease the top and sides of the honey cake liberally. Grind the baked dough scraps in a blender. Fill the honey cake with the resulting crumb from all sides. Then cover with cling film and refrigerate overnight so that it is better saturated. Medovik assembled and covered in crumb

Soft homemade honey cake "Ryzhik" with walnuts and prunes

Cake on honey with slices of prunes and nuts

List of required components:

  • premium wheat flour - 300 g (2 cups);
  • granulated sugar - 1.5 cups;
  • kefir of any fat content - 2 glasses;
  • chicken eggs - 2 pcs.;
  • natural flower honey - 2 tbsp. spoons;
  • baking soda - 1 tsp;
  • table vinegar - 1 tbsp. the spoon.

What you need to take to prepare the cream and the layer:

  • fat sour cream - 800 g;
  • icing sugar - 150-200 g;
  • nuts, preferably walnuts - 100 g;
  • pitted prunes - 100 g;
  • raisins - 50 g;
  • chocolate - for decoration.

Step-by-step cooking procedure:

  1. Prepare food: sift flour; melt honey in a water bath; mix soda with vinegar (extinguish).
  2. Beat eggs with 1/2 cup granulated sugar until firm. Add kefir and the rest of the sugar. Reduce the speed of the mixer and, continuing to beat, pour in warm liquid honey, slaked soda and add flour. Work with a mixer for another 10 minutes. You should get a thin, homogeneous biscuit dough.
  3. Spread half of the dough on a baking sheet lined with baking paper or silicone mat. Bake for 30-40 minutes at an oven temperature of 180 degrees. Check readiness with a wooden stick.
  4. Bake a second biscuit. Refrigerate. Divide each biscuit in half - in total, you should get 4 cakes.
  5. Scroll the walnuts in a blender until they are coarse. Dried fruits - prunes and raisins - rinse, steam with boiling water. Drain and dry the dried berries on a paper towel. Cut the prunes thinly.
  6. Beat sour cream with powdered sugar for 10-15 minutes until thickened. Apply a sour cream layer to each of the four cakes, evenly distribute all chopped nuts and dried fruits. Collect the Honey cake by stacking the cakes with a turret - on top of each other. Grease the top and sides with cream, decorate with black and white chocolate, grate or melt it.
  7. Keep the cake in the refrigerator for at least 4 hours.

Baking Honey cake with sour cream in a frying pan - a good homemade recipe

Method for preparing a cake in a frying pan

A set of products:

  • wheat flour - 400 g;
  • granulated sugar - 150 g;
  • natural honey - 100 g;
  • chicken eggs - 3 pcs.;
  • butter - 100 g;
  • sour cream - 50 g;
  • baking soda - 1 teaspoon without top.

Take for the cream:

  • sour cream with a fat content of at least 25% - 700 g;
  • granulated sugar - 150-200 g;
  • vanilla sugar - 1 tsp;
  • lemon - 1 pc.

Let's start cooking:

  1. Put honey, sugar in a saucepan with a thick bottom, cut butter into pieces. Put on low heat and melt all ingredients until smooth. In this case, you need to constantly mix. Pour baking soda into the hot mass and stir - a reaction of extinguishing the soda will occur, the mass will begin to foam. Cool slightly.
  2. Pour the mixture into a container for making the dough. Stir vigorously, beat in eggs in turn, add sour cream. Add pre-sifted flour into the dough. Vigorous kneading will result in a viscous soft dough. Tighten the container with cling film and keep in the cold for 3-4 hours, or better overnight. After cooling, the consistency will change: it will become dense and non-sticky.
  3. Divide the finished dough into 7-8 equal parts. Roll each of them on a floured work surface into a thin circle (3-5 mm), "adjust" its diameter to the diameter of the pan. Put those pieces of dough that are not yet used in the refrigerator, covered with foil.
  4. Transferring the resulting round blanks to a preheated frying pan is convenient to do by wrapping the dough around a rolling pin. Bake on both sides for 2 minutes until golden brown and bubbles appear on the surface of the dough. You need to turn over carefully, because cakes are brittle and brittle. After baking, if necessary, trim the circles to the desired size of the cake, and cool. Dry the trimmings a little more in a pan, and then grind into crumbs for sprinkling.
  5. Prepare sour cream. To do this thoroughly wash the lemon brush, to dry. Grate to grate a zest, then squeeze juice from half citrus. Beat the cooled sour cream with sugar and vanilla to completely dissolve the grains, at the end of the whipping, pour the zest and pour lemon juice.
  6. For each korzh, apply a portion of the cream and evenly distribute it. To form a cake, losing it with a cream of whipped sour cream from sides and from above. Fall asleep the entire surface of the hub with a crumb of tests of the test, and then remove it into the refrigerator for several hours to insist.

The most successful option of cooking a very tasty biscuit-honey cake

Splest Biscuit Biscuit Biscuit Honeycomb and Sour Cream

List of ingredients:

  • Wheat flour - 200 g;
  • Chicken eggs - 6 pcs.;
  • Sugar sand - 200 g;
  • Honey liquid - 2 tbsp. spoons;
  • Salt - 0.5 h. spoons;
  • Food soda - 0.5 h. spoons.

The cream will go:

  • sour cream in a fatty of at least 20% - 350 g;
  • Cream for whipping 33% fat - 200 ml;
  • powder sugar - 120 g (1 cup).

How to cook by steps:

  1. Eggs extract from the refrigerator an hour before the start of cooking test. Fly to sift. Break into the bowl of the mixer eggs, add sugar and beat up to its complete dissolution. Continuing to beat, add salt, soda and honey. Next, pour flour and smear the dough with a spatula or spoon.
  2. The high form for baking the biscuit is made cut cut from bakery paper around. Pour the dough into shape. Bake the biscuit of half an hour at a temperature of 180. The oven during the baking process does not open so that the pastries do not donkey. Readiness to check the toothpick, and if necessary, to hold in the oven yet. Purchased biscuit get out of the oven, extract from the form. Place on the grille for faster cooling.
  3. As an option - bake biscuit in a slow cooker. To do this, place the dough into the bowl of the circle of parchment, prepare 50 minutes in the "Baking" mode. After the program is completed, do not extract the crude from the multicooker for another 10-15 minutes.
  4. Ready biscuit cool, after which it is gently cutting with a thin long knife across three approximately the same embers.
  5. Beat the sour cream with a half of the sugar powder. The remaining powder add to cream and beat everything together into a dense mass (to the state of stable peaks). Then all the ingredients merge and mix thoroughly. The finished sour cream cream to miss all three embers and collect a honey. Decorate the cake at will and taste with fruit and berries, nuts, chocolate of different colors.

Recipe for a fast sour cream honey in 30 minutes, without rolling in crude

Housing without rolling in crude

What products will be required:

  • Wheat flour of top grade - 300 g;
  • Sugar sand - 100 g;
  • natural honey - 100 g;
  • chicken eggs - 2 pcs.;
  • butter creamy - 150 g;
  • baking soda - 1 tsp;
  • Salt - 1/4 h. spoons.

Ingredients for cream:

  • fatty sour cream 20-30% - 600 g;
  • powder sugar - 140 g;
  • Vanilla Sugar - 1/2 Package;
  • Walnuts are 40 g for cake sprinkles (optional).

We are preparing step by step - the main steps of the recipe:

  1. Melt in a saucepan on a small fire or water bath oil. Dissolve sugar sand in it, and then honey. Constantly stirring the mixture, heat it 5-7 minutes. Money heating process with butter and sugar sand
  2. Add to hot mass soda. The contents of the pan foam and grows in volume - this is the result of soda's soda.
  3. Pour pour the honey mass into a large container and cool. Break eggs one by one and intervene in a mass with a whisk.
  4. Sambee flour, mix with salt and portions to enter into the dough, continuing to mix it intensively. The final consistency should be not very thick and fluid. Kneading test
  5. Line a baking sheet with baking paper, pour half of the dough on it, spread evenly and smooth over the entire surface. You can use a culinary spatula or a long, wide knife for leveling. Test starting before baking
  6. Place the baking sheet in a hot oven for no more than 10 minutes. Baking temperature - 180 degrees. The dough should take on a golden hue. Bake the second cake in the same way.
  7. Cut each baked cake into 4 identical parts - in total, you should get 8 identical blanks. Trim and trim the edges of the rectangles. Brown the trimmings a little more, until they are crispy. Cool and grind into crumbs with your hands, a rolling pin or a blender along with walnuts. Puture and cutting cortex
  8. Combine all the components of the sour cream and mix thoroughly with a whisk without whipping. Assembling the cake: apply a portion of the cream to each cake and lay them on top of each other. Smear the top and sides of the Honey cake well, and then cover them with prepared crumbs. Fooling of honey cream

Optionally, the cake can be layered with slices of bananas - it will turn out very tenderly.

Put the finished honey cake in the refrigerator for impregnation and cooling. It turns out a very tasty cake!

Video recipe

Enjoy your meal!

Chief milkman

I make healthy food tasty and vice versa.

Honey cake with sour cream - Photo Step 1

1. Put butter in a saucepan and put it on fire, melt, and then remove from heat, beat in chicken eggs one by one, add honey and soda.

Honey cake with sour cream - Photo Step 2

2. Stir the contents of the saucepan well until smooth.

Honey cake with sour cream - Photo Step 3

3. Send the saucepan back to low heat and lie until a light caramel color is formed.

Honey cake with sour cream - Photo Step 4

4. Sift the flour and add it in portions to the liquid ingredients, use a spatula or spoon to knead the dough.

Honey cake with sour cream - Photo Step 5

5. Divide the dough into small pieces. Sprinkle flour on the table and roll each piece into a thin layer, then use a plate to cut out the desired shape.

Honey cake with sour cream - Photo Step 6

6. Place the cakes on a baking sheet or in a baking dish and bake for 4 minutes each in an oven preheated to 200 degrees.

Honey cake with sour cream - Photo Step 7

7. It turns out from 10 to 12 ready-made cakes, set them aside to cool.

Honey cake with sour cream - Photo Step 8

8. Put cream cheese in a mixer bowl and add condensed milk to it, beat for a few minutes.

Honey cake with sour cream - Photo Step 9

9. Add sour cream and vanilla, beat again until smooth.

Honey cake with sour cream - Photo Step 10

10. In a separate bowl, whisk the chilled cream and icing sugar until fluffy.

Honey cake with sour cream - Photo Step 11

11. Combine the cream with sour cream and gently stir the entire cream.

Honey cake with sour cream - Photo Step 12

12. Put the first crust and some cream on a plate, then spread it all over the surface.

Honey cake with sour cream - Photo Step 13

13. Spread the prepared cream on any remaining cakes, and grease the top and edges.

Honey cake with sour cream - Photo Step 14

14. Chop the walnuts and garnish the sides of the cake, and roll a sprig of rosemary and cranberries in powdered sugar.

Honey cake with sour cream - Photo Step 15

15. Decorate the cake with sugar products and leave in the refrigerator for several hours.

Average score: 3.8, votes: 10

Among the huge variety of recipes for honey cakes, there is still the same classic one that stands at the origins of the birth of this dessert. In accordance with it, the dough is prepared in a water bath, and standard sour cream is used for impregnation. This is how it all began!

But over time, when honey cake with sour cream began to win hearts, experienced housewives began to interpret it. This is how the recipes appeared Honey cake with custard , with condensed milk, no added butter (margarine) in dough, etc. All of them have a place to be, and in their own way. But today, I want to introduce you to the classic cake recipe with honey and sour cream. As you already guessed, we need ordinary products to be prepared for its preparation, which can be bought in the first counter-store.


The most gentle "honey" with sour cream

For dough:

  • Eggs - 4 pcs.
  • Sugar - 180 g
  • Creamy butter - 50 g
  • Flour - 550/600 g
  • Honey - 4 tbsp.
  • Soda - 1 tsp.

For cream:

  • Sour cream 20% - 500 g
  • Sugar - 180 g

Cooking process

To obtain 100% of the result, in order to eliminate errors and inaccuracies during the preparation of a cake of a hund with sour cream, follow the step-by-step recipe, gradually perform all the actions.


  • Pick the tanks for water bath;
  • Remove the butter from the refrigerator in advance;
  • Be prepared for the fact that flour may need more than indicated in the recipe;
  • Try to choose only high-quality and fresh products, pay attention to the composition and expiration date.

We put a saucepan with water for a bath on fire. Meanwhile, in the container you chose to brew the dough, break eggs and add sugar. Mix with a whin.

The most gentle "honey" with sour cream

Add honey, oil, soda and send to a water bath. Mass constantly interfere. As heated, it will increase in volume.

The most gentle "honey" with sour cream

When the mixture has acquired a pleasant caramel shade, having increased by about 2 times, the aroma of honey filled the entire kitchen - you can take a mixture from a water bath.

The most gentle "honey" with sour cream

We begin to gradually add sifted flour.

The most gentle "honey" with sour cream

When the mass is easy to mix, pour flour with a hill to the surface of the table and lay the dough on it.

The most gentle "honey" with sour cream

Run to the softer state. We divide the fragrant dough on the 8 identical parts, form the balls, cover the food film, and send it to the cool place (you can in the refrigerator) for 15 minutes.

The most gentle "honey" with sour cream

After cooling, we start to roll the cakes. It is necessary to roll at once on parchment paper for baking, or on a silicone rug (if any). Try to all of them from about the same thickness, while quite thin. In the process of baking, they will rise, and if initially the crude will be thickly rolled, subsequently get a dry-country cake.

During rolling, try the lid from the pan, or another item, with the help of which you will attach the correct, smooth, round shape.

Heat the oven to 180 degrees, and alternately bake the basis for the cake. After sending one korzh in the oven, do the formation of the second. Such a conveyor process is obtained. When the dough becomes golden, you can safely get out of the oven. After that, cut the edges immediately, giving the right, beautiful shape.

The most gentle "honey" with sour cream

Surplus do not throw away, they will use for decoration so that in the future the dessert is better impregnated, they pierce the fork at this stage. Note that you need to lay out the cakes solely on a flat surface!

The most gentle "honey" with sour cream

Here is such a honey "tower" with us turned out))

Let's go to the preparation of cream.

The mixer is whipped by sour cream, adding sugar over 1 tablespoon. As a result, the air mass should turn out. But consider the consistency is quite liquid. Use this option to prepare if there is no extra time. In the case when it is in a hurry, I recommend to apply the following technique. This, I tell you, the real find!

To get a thick, steady, not running away sour cream, follow these steps:

  • take a deep bowl;
  • put on it sieve so that it does not concern the bottom of the bowl;
  • Sieve laying gauze folded in 4 layers;
  • spread to it sour cream;
  • Cover the edges of the gauze from above;
  • We send to the refrigerator for 7 hours;
  • After time, we get out of the refrigerator and we look at how much water has accumulated in a bowl. Sour cream
  • At the same time it became dense and shot down;
  • shift the sour milk product into dry tank;
  • Add sugar powder (sugar sand also dilutes the consistency, and powder - no). amount
  • Adjust yourself to your taste;
  • Mix gently until uniformity with a spoon.

Do not be lazy, and be sure to cook the sour cream cream based on this technique! Next, we perform the build of the honey. On the dish, smear a little sour cream mass, then alternately lay the cakes, missing each generous layer of cream. Do not forget to miss the sides. The surface of the dessert is sprinkled with a crumb, from crushed cropping.

The most gentle "honey" with sour cream

Here is such a beauty from us! For impregnation, you need at least 5 hours, but it will not be worse if you give dessert more time for this. What to say, you need to try! Like all existing, this prescription of the cake of the honey cake with sour cream, is obliged to prepare each mistress.

If you like this recipe, add it to the "Favorites". So you can create a personal culinary book from your favorite recipes online!

Article author: Inna Kruchkevich .

Classic Cake Medovik has noble origin - it was the Russian emperors for the first time to appreciate this dessert. Cake quickly gained popularity, and now there are dozens of variations of his recipe. Honey cakes tend to bake in large quantities and glorify sour cream or other cream. The prerequisite condition of the gentle honey is a long impregnation for 8-10 hours.

Cake Medovik: Classic Soviet Time Recipe

In the Soviet times, Housing was often called the "Ryzhik" because of the bright brown color of the cortex. The dough was prepared in a water bath, soaked cakes with sour cream, and the finished cake was sprinkled with a crumb of crumbling of the dough.

Cooking time: without impregnation - 2 hours.

Number of portions: 10.

Calories: 419. kkal

Proteins: 5.3. г

Fats: 22.8. г

Carbohydrates: 49.2. г

  • Prepare the test of the dough on a water bath. To do this, warm the water in a saucepan. In the tank of a suitable diameter (in order to keep on a saucepan well, but did not touch the water in it) put butter, sugar and honey, melt, stirring.

  • Melted mass remove from fire. It should be homogeneous consistency and saturated dark yellow color.

  • In a separate appearance, beat the eggs with a mixer, stirring them in advance with soda. You can extinguish with a soda by vinegar so that when baking, it was not exactly the flavor and smell.

  • Connect whipped eggs with melted oil, sugar and honey. Make sure the sweet mixture is too hot, and pour eggs gradually, mixing all the contents.

  • Flour to sift in advance and pour in small portions to the egg-honey mixture. Or you can immediately add flour through a sieve, periodically smearing the dough. The dough should be dense, but soft.

  • To form a more dense workpiece from the test. To do this, pour flour on the work surface and rolling through the dough, warm up it until it turns out a flexible piercing mass that does not stick to the hands.

  • Press the dough shape of the baton (cylinder) and divide it to the desired number of parts - by the number of planned cakes. You can roll out of pieces of balls and cover with a napkin, while you will roll out the layers.

  • On a sheet of parchment or a silicone mat, roll each dough ball into a very thin circle. Align the edges of the circle using a mold or any vessel of a convenient diameter. Uneven edges can not be cut off, but broken off after baking

  • Bake the cakes one by one in a hot oven - at a temperature of 200 degrees. Each cake takes about 2-3 minutes.

  • Grind the baked dough scraps in a blender or crumble by hand.

  • Prepare sour cream by whisking sour cream with powdered sugar and adding lemon juice. You can add some vanillin.

  • Smear all the cakes with sour cream, be sure to grease the sides. Place them on top of each other and sprinkle with dough crumbs. Put the cake in the refrigerator for 8-10 hours to soak well. Decorate the finished honey cake to your liking.

Enjoy your meal!

Delicious honey cake with custard at home

The custard gives the classic honey cake a special taste reminiscent of eclairs. Prepare to cook the cream on the stove.


  • Eggs - 2 pcs.
  • Honey - 2 tbsp. l.
  • Sugar - 1 tbsp.
  • Flour - 3-4 tbsp.
  • Butter - 50 g.
  • Soda - 0.5 tsp.

For cream:

  • Eggs - 2 pcs.
  • Milk - 500 ml.
  • Sugar - 0.5-0.7 tbsp.
  • Flour - 2 tbsp. l.
  • Butter - 100 g.
  • Vanilla sugar to taste.

Cooking process:

  1. Mix in a container that can be put on fire, butter, sugar and honey. Melt everything over low heat so that no sugar crystals remain. Cool the sweet mass.
  2. Beat eggs with a fork or mixer.
  3. Sift flour and mix with baking soda. Whether to extinguish soda with vinegar - the decision is yours. And if you are using a baking powder, it is better to add it at the end of kneading the dough.
  4. Gradually stir the flour into a mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but by no means tough. It is imperative to achieve its elasticity by kneading with your hands.
  5. Form balls from the dough - 7-9 pieces, cover them with cling film and put in the refrigerator for a while.
  6. Prepare the custard. In a container, mix eggs, granulated sugar and vanilla sugar, flour. Put on fire and, stirring occasionally, pour milk in a stream. Try to stir as often and rhythmically as possible so that no flour lumps form. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
  7. Put butter in hot cream and stir until dissolved. Let the cream cool by covering it with cling film.
  8. Bake the dough cakes into a round shape. Each cake should be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to cut off uneven edges, leaving crumbs for further sprinkling.
  9. When the cakes and cream have cooled, saturate each cake with cream and put them in a pyramid. Coat the cake on all sides with cream, sprinkle with crumbs from dough scraps and let soak in the refrigerator for several hours. It is good to leave the cake to soak overnight.

Enjoy your meal!

This recipe uses traditional sour cream that can be prepared with either sugar or powdered sugar. You will need walnuts for decoration.


  • Eggs - 3 pcs.
  • Sugar - 200 g.
  • Butter - 100 g.
  • Flour - 400-500 g.
  • Honey - 3 tbsp. l.
  • Soda or baking powder - 1 tsp.

For cream:

  • Fat sour cream - 800 g.
  • Sugar - 230 g.

For decoration:

Cooking process:

  1. Prepare the cake dough in a water bath. To do this, put water to boil in a deep saucepan. In another container of a suitable diameter, mix butter, honey and sugar, put in a saucepan with water and stir the mixture until the sugar grains dissolve.
  2. Add baking soda and, while stirring, bring the mixture to a lighter state and increase in volume. Remove the container from the stove.
  3. Beat the eggs in a separate bowl using a mixer, and then add them to the cooled mixture of honey, butter and sugar.
  4. Flour, sift through a sieve, mix with the rest of the products. You may not get a thick mass, then add flour.
  5. Divide the dough into as many pieces as needed for the cakes. From the specified number of ingredients, about 5-7 cakes will be obtained.
  6. Bake the cakes on parchment paper in an oven preheated to 180-200 degrees. The baking time is 3-4 minutes. After removing from the oven, the cakes must be trimmed so that they are even.
  7. Mix sour cream with sugar or powdered sugar and beat with a mixer until the desired degree of consistency. You can add a little lemon juice for sourness.
  8. Spread the cream over the cakes, be sure to coat the sides well. Crush the crumbs and sprinkle the cake on all sides.
  9. Walnuts can be crushed or used in half kernels to decorate the honey cake. Send the cake for soaking in the refrigerator for 6-10 hours.

Enjoy your meal!

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake turns out to be sweeter and thicker than with sour cream.


  • Eggs - 2 pcs.
  • Honey - 2 tbsp. l.
  • Flour - 350-500 g.
  • Soda - 0.5 tsp.
  • Sugar - 200 g.
  • Butter - 150 g.

For cream:

  • Butter - 300 g.
  • Condensed milk - 1 can.
  • Walnuts - 150 g.

Cooking process:

  1. Put a container with honey, sugar and butter in a water bath or just on the stove. Do not let it boil, but heat until everything is dissolved.
  2. Add baking soda to the mixture and, stir quickly, remove from the stove.
  3. Drive eggs into the cooled butter with honey and sugar and mix.
  4. Add flour in portions, sifting it through a sieve. Knead into a homogeneous thick dough. Do not rush to add flour if the dough seems thin to you. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
  5. Then sprinkle the work surface with flour and lay out the dough. Now you need to objectively assess its elasticity and density. If sticks to your hands, add flour. Achieve a pliable dough and divide it into pieces (at least 5)
  6. Roll each part thinly with a rolling pin and give the desired shape - a square, a circle, a heart, etc.
  7. Heat the oven to a temperature of 200 degrees and bake the cakes one by one - each for 3-4 minutes.
  8. While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk with a blender.
  9. Divide the nuts into two parts - one of them will go into cream, the other - for sprinkling and decoration.
  10. Grease the cakes with cream and sprinkle some of them with chopped nuts.
  11. Mix the crumb obtained from the scraps of dough with crushed nuts and sprinkle with the mixture on the cake. Decorate the top with the remaining nuts. Leave the honey cake to soak in the refrigerator for a few hours.

Enjoy your meal!

Classic honey cake with boiled condensed milk

The honey cake according to this recipe turns out to be very sweet, with a viscous, pleasant cream. To level the excessive sweetness in the cream, you can use fresh berries with sourness.


  • Flour - 400-500 g.
  • Honey - 2-3 tbsp. l.
  • Butter - 100-120 g.
  • Eggs - 3 pcs.
  • Soda or baking powder - 1 tsp.
  • Sugar - 1 tbsp.

For cream:

  • Boiled condensed milk - 1 can.
  • Butter - 200 g.
  • Fresh berries (cherry, raspberry, currant) - 150 g.
  • Fresh milk - for impregnation.

Cooking process:

  1. Melt butter, sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
  2. Add to a hot mixture of soda (the baking powder is used at another stage of preparation) and mix well.
  3. Cool the mass and add one eggs to it, kneading each.
  4. Flour pour into the prepared mixture of honey, oil, sugar and eggs. If you are not soda, but a baking powder, it needs to be added to a common mass with flour. The dough will get immediately as for rolling.
  5. Share the dough on equal parts and roll out in the right form with subtle formations - not thicker 0.5 cm.
  6. Fully cakes with a fork or toothpick in several places so as not to swell when baking. It is better to immediately prepare all the layers, because they are baked very quickly - literally in 3 minutes. The temperature in the oven should be about 200 degrees.
  7. Mix boiled condensed milk and butter and beat them blender.
  8. Corges to smear first with milk, and then cream. For every second root after the cream lay out fresh berries. Cheating with cream cake from all sides.
  9. Slip the housing krzyk. If it is not left of cake baking, you can open cookies or gingerbread cookies. For impregnation send cake to the fridge for the night or a few hours.

Enjoy your meal!

Step-by-step recipe for the preparation of a housing in a frying pan

As the cakes in the honey are very thin, they can be baked right in a pan, like pancakes. The cake will be as tasty, while you do not have to mess with bends and oven.


  • Eggs - 2 pcs.
  • Butter - 100 g.
  • Flour - 0.5 kg.
  • Sugar - 1 tbsp.
  • Honey - 3-4 tbsp. l.
  • Soda - 1 tsp.
  • Sour cream - 2 tbsp. l.

For cream:

  • Sour cream - 600 g
  • Sugar powder - 300-400 g
  • Vanillin - 10 g
  • Berries, nuts or chocolate for decoration.

Cooking process:

  1. Melt on the stove or in the microwave butter with honey.
  2. Beat into the lush foam eggs with sugar, and then add 2 spoons of sour cream and mix.
  3. Soda interfer in a mixture of oil and honey. A noticeable reaction will occur, which is expressed in lightening the mass and increase its volume.
  4. Then connect the contents of two tanks.
  5. Add flour, kneading the dough first with a spoon, and then with your hands. It should be pliable, rolling well.
  6. From the test to form 5-6 balls of the same size and roll them into the circle in the diameter of the frying pan, on which the cakes will be prepared. On the one side of the circle, throwing a fork.
  7. Shot to warm up the pan. It is important that it is not damaged inside, because it is necessary to fry the cakes without butter, and they should easily lag behind the surface. On each side, the cakes fry 1.5 minutes on medium heat.
  8. Sour cream mixed with powdered and vanilla and whipping a mixer. You can sour cream mix with condensed milk.
  9. When pancakes are cooled, generously missed their cream and fold into the stack. Firing the edges of the cake, deceive the sides with cream. You can sprinkle a cake from all sides by crumb to the rest of the cortex. Decorate the honey chocolate, nuts or berries. A few hours later, you can serve on the table.

Enjoy your meal!

Simple Candy Recipe on Water Ban

The dough on the water bath is obtained very elastic and baked smoothly, without bugs and cracks. It is important not to overheat it, but also do not cut the cakes.


  • Eggs - 2 pcs.
  • Honey - 3 tbsp. l.
  • Flour - 400 g.
  • Oil - 100 g.
  • Sugar - 150 g
  • Soda - 0.5 tsp.

For cream:

  • Condensed milk - 200 g
  • Sour cream - 400 g
  • Sugar powder - 150 g
  • Vanillin - 0.5 h.

Cooking process:

  1. Prepare dishes for the design of a water bath. Take a saucepan for heating water and container with the same diameter, but not deep. Pan with water to put on the stove.
  2. In the second container, mix eggs, honey, sugar and soda, all whipped for a fork. Then add soft butter and put a soulful into an open pan with water.
  3. Turn on the stove, bring the water in a saucepan to a boil, and stir the mass in the upper vessel, not letting it boil. It will increase in volume and be covered with foam. In this state, the mass should be held in a water bath for several minutes, and then removed.
  4. Pour flour into the cooled mixture, knead the dough and put it in a bag or under a film, and then place in the refrigerator for 2 hours.
  5. Divide the dough in the refrigerator into 6-8 parts, roll out a thin crust from each.
  6. Bake the cakes in the oven without overdrying them. Remember that a thin dough for a honey cake is quickly prepared, one cake is baked for only 2-3 minutes at a rather high temperature - about 200 degrees.
  7. Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is allowed to use a thickener for cream if the cream does not thicken persistently.
  8. Coat the cakes with cream. Let it soak a little and fold the honey circles one by one. Cover the surface with a cream paste. Choose the dressing to taste? It can be crumbs from baked dough scraps, or coconut flakes, or just powdered sugar.
  9. Put the cake in the refrigerator overnight, and then decorate to your liking.

Enjoy your meal!

Classic honey cake, cooked in a slow cooker

Cooking a honey cake in a slow cooker will save you the hassle of rolling out the dough. Preparing a cake is much easier than in the oven or on the stove, and the resulting dessert is tender and airy.


  • Flour - 1.5 tbsp.
  • Eggs - 3 pcs.
  • Sugar - 0.5 tbsp.
  • Honey - 3 tbsp. l.
  • Baking powder - 1 tsp.

For the cream:

  • High fat sour cream - 2 tbsp.
  • Powdered sugar - 200 g.
  • Vanillin - 0.5 h.
  • Lemon juice - 0.5 tsp

Cooking process:

  1. Beat eggs and sugar until smooth and fluffy.
  2. Pour honey into eggs with sugar and beat all together. If the honey is too thick or it has crystallized, you first need to melt it in a water bath or in the microwave, but do not let it boil. Pour the melted honey into the egg mixture in a thin stream and beat immediately.
  3. Mix flour with baking powder and pour into the egg-honey mass, stirring everything until smooth. The dough is the same as for pancakes.
  4. Grease the multicooker bowl with oil, turn on the "Baking" mode, and set the temperature to 150 degrees.
  5. Pour the dough into a bowl, close the lid and bake for 40-50 minutes. Even if you are very curious about what is happening with the dough, in no case open the lid, otherwise your lush honey cake will not succeed, he risks falling off. When the time is up, remove the baked biscuit from the multicooker and cool.
  6. For the cream, beat the sour cream with powdered sugar. Add vanillin and lemon juice. For thickening, you can use a cream thickener.
  7. Divide the cooled honey biscuit into 3-4 cakes, cutting with a sharp knife or a special tool for cutting cakes. You can cut the bottom cake very thinly and put it on the crumb for sprinkling the cake.
  8. Layer the cakes with cream, coat it liberally on the sides, sprinkle with crumbs on all sides. Decorate as you wish. Such a cake is soaked very quickly, so you can taste it almost immediately after cooking, but it is better to let it stand for at least an hour.

Enjoy your meal!

Spanish chocolate honey cake

This cake looks very elegant and festive, therefore it is suitable for a loud celebration. Both the cakes and the decor have a chocolate flavor. It is recommended to decorate the top of the cake with fresh or canned berries.


  • Flour - 400 g.
  • Cocoa - 2 tbsp. l.
  • Honey - 3 tbsp. l.
  • Eggs - 2 pcs.
  • Butter - 100 g.
  • Soda - 0.5 tsp.
  • Sugar - 150 g

For cream:

  • Milk - 400 g.
  • Sugar - 200 g.
  • Starch - 20 g.
  • Eggs - 1 pc.
  • Butter - 200 g.
  • Vanillin - 0.5 h.

For glaze:

  • Cocoa - 1 tbsp. l.
  • Sugar - 3 tbsp. l.
  • Milk - 1 tbsp. l.
  • Oil - 2 tbsp. l.

Cooking process:

  1. To prepare the base of the dough, you need to use a water bath. On it you need to warm up a mixture of butter, sugar, honey and eggs well. While stirring all these products, keep them in the bath for about 7 minutes after boiling water in the lower container. Then add baking soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
  2. Mix flour with cocoa and add to the cooled mixture. Knead the dough with a texture suitable for rolling, that is, it should be pliable and moderately thick.
  3. Make 6-8 balls of the same size from the dough and, covering them with foil or placing them in polyethylene, refrigerate. This will bring the dough to the desired state.
  4. Roll out the balls into tortillas and bake in the oven at 200 degrees. The residence time of the cakes in the oven is 2-3 minutes.
  5. Prepare the custard. First, in a water bath or on the stove, heat sugar, egg, starch in a container. Then pour milk into the mixture, kneading the mass. It should thicken noticeably. Remove the cream from the heat, put butter in it, and then cool the mass a little and beat it with a mixer.
  6. Layer the baked and cooled cakes with cream.
  7. Boil the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add oil to it and stir. Cool and cover the honey cake with chocolate mass. You can put fresh or canned berries on top.

Enjoy your meal!

Simple and tasty honey cake without rolling out the cakes

In this recipe, the honey cake dough turns out to be a liquid consistency and is baked in a mold, rather than rolled out. This significantly saves the hostess's time, but the taste of the dessert does not suffer from the simplicity of preparation.


  • Fresh liquid honey - 3 tbsp. l.
  • Sugar - about 200 g.
  • Butter - 150 g.
  • Milk - 50 ml.
  • Soda - 0.5 tsp.
  • Flour - 250 g.

For cream:

  • Cream with a fat content of 30-35% - 300 g.
  • Sugar powder - 150 g

Cooking process:

  1. Prepare the dough in the traditional way: beat eggs with sugar using a mixer and set aside. Mix flour with baking soda. Pour melted butter, honey and milk into it, mix, and then add eggs with sugar. You will get a pretty batter that needs to be kneaded very well with a spoon.
  2. Line the mold with parchment or grease with oil and sprinkle the bottom and sides with flour. Pour the dough into it, shake it lightly and send it to the oven. The base of the cake is baked for about 40-50 minutes at a temperature of 180 degrees. The oven does not need to be opened during baking, only if the top begins to burn closer to the end of baking, you can cover it with foil.
  3. Cool the baked "pie" and divide it into layers - 3 or 4 - as you wish. If the top turns out to be uneven, you can put it on the crumb. Alternatively, you can do this with the bottom by peeling off a thin layer and crushing it.
  4. Cream, always cold, combine with powdered sugar and beat into a cream.
  5. Smear the honey cake cakes with cream from the heart, pour over the top and sides just as generously. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and keep it in the refrigerator for a while.

Enjoy your meal!

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