Cake honey dough liquid is laid out on paper. Quick honey cake! Homemade honey cake from batter with condensed milk cream

In the event of a holiday or just at the weekend, you want to pamper your family with a freshly baked homemade cake. There are a lot of troubles with cooking cakes, everyone knows this. That is why many people prefer purchased cakes. Fortunately, the store has a large selection of cakes. But all these newfangled factory cakes sooner or later become boring. And then the cakes that my mother or grandmother cooked come up in my memory. And so you want to feel this taste and smell that you no longer frighten the chores associated with baking a homemade cake.
Medovik - homemade cake from childhood. Of course, each mother and grandmother has her own recipe for this cake in her cookbook (and each one is somewhat different), but the basics of its preparation are the same, the difference is only in the nuances. Let's make this wonderful cake together today. We offer you a simple honey cake recipe, we will cook it on bulk cakes, these cakes do not need to be rolled out, the dough is easy to prepare. Honey cake from batter turns out tasty and soft, you can use any cream for it, we will prepare this cake with custard.

Taste Info Cakes and pastries

Honey cake ingredients:

• flour - incomplete 2 cups for cakes and 2 tablespoons for cream;
• 2 large eggs;
• honey - 2 full tablespoons;
• sugar - 0.5 cups for dough and 4 tablespoons for cream;
• soda - an incomplete teaspoon;
• milk - 300 ml;
• any berries or nuts to decorate the cake.

How to make a simple honey cake from liquid dough on bulk cakes

Preparing the pouring dough for the honey cake. To do this, mix eggs with sugar in a bowl until foamy.


Then add honey and soda to the mixture.




Thoroughly mix the mass and introduce flour into it.

Let's bring the liquid honey dough to a homogeneous state, it should turn out to be moderately liquid. The consistency of the bulk honey dough resembles a thick jam.


In order to bake cakes from bulk honey dough, we need parchment. Tear off three sheets of parchment the size of a baking sheet. On each sheet, using a plate and a pencil, draw two circles - the locations of future cakes. You can draw circles on any plate or dish.
Spoon a piece of dough into the center of each circle (about 3 tablespoons each) and use a silicone spatula to distribute the batter within the drawn circle. At the same time, we try not to go beyond the edges, otherwise the cakes will turn out uneven.


We bake honey cakes at 180 degrees for 3-4 minutes (until a rich golden color).


Ready-made cakes easily lag behind parchment. Here's what cakes for honey cake made of batter look like.

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Cooking cream for honey cake. The best option is a simple custard without butter and eggs. To prepare the cream, we take milk, sugar and flour.


Pour 300 ml of milk into the ladle, immediately add flour and sugar and put the ladle on fire. Constantly stirring the milk with a whisk, bring the cream to a boil and remove the ladle from the heat. Cool the finished cream and apply to the cakes.


We decorate the assembled honey cake with berries, nuts, chocolate (at your discretion) and send it to the refrigerator for at least 30 minutes. Since the cakes are very soft and porous, the cake will be soaked with custard quickly enough.


Serve honey cake with tea or coffee.

This is a delicious and easy-to-make homemade honey cake. I got used to it so much that sometimes I cook it in just 1 hour from start to finish. The cakes of this honey cake are very soft, and they are also very quickly saturated with cream, so you can eat the cake almost immediately. This recipe also comes in handy when you need to prepare a sweet dessert for guests, and there is very little time. A batter cake does not require special culinary skills, so it is suitable for all novice housewives. Pamper your loved ones with this honey cake and go ahead, collect compliments)

Ingredients:

For test:

• Butter (or margarine) - 120g
• Eggs - 4 pcs
• Sugar - 100 g
• Honey - 3 full tablespoons
• Soda - 1 tsp
• Flour - 2 cups
• Form for baking
• Foil culinary

For cream:

• Butter 160 g
• 1 can sweetened condensed milk

Let's start preparing our honey cake:

Step 1

Mix in one bowl butter (chopped into pieces), sugar, honey. We put the bowl in the microwave for a minute so that the butter and honey melt:

Step 2

Mix the eggs and soda in the second bowl, shake the eggs a little

Step 3

We mix the contents of both bowls and observe the reaction: the mass should lighten a little and foam slightly

Step 4

Gradually begin to add flour with a tablespoon, constantly stirring the dough:

The dough should eventually acquire the consistency of thick sour cream:

Step 5

Preparing a mold for baking cakes. Wrap its surface with foil so that the matte side of the foil is up. Lubricate the surface of the foil with vegetable oil.

Step 6

We take one form of foil, put it on a metal form and pour the dough on it. If the dough does not spread well on the foil, you can help it with fingers dipped in cold water or a silicone spatula.

Step 7

We bake the cakes until golden brown for 5-7 minutes, at a temperature of 180 degrees. While the first cake is baking, pour the dough onto the rest of the foil molds so as not to waste time. When the first cake is ready, we take it out of the baking dish together with the foil and immediately put the next sheet of foil with the dough on the baking dish.

Step 8

We cut each baked cake right on the foil around the perimeter (it is possible on a round plate), leave the trimmings of the cakes to decorate the cake with crumbs. Leave the cakes to lie on the foil until cool.

Step 9

Prepare the cream: beat the butter and condensed milk with a mixer. To make the butter whip easily, you need to leave it at room temperature for an hour in advance or cut it into small cubes.

Step 10

We put the trimmings of cakes on a baking sheet so that they dry out a little in the oven, put them in the oven for 3-5 minutes, after which it will be easy to crush them into crumbs directly with your fingers.

Step 11

When all the cakes have cooled, we begin to form the cake. We take the first cake, turn it upside down and put it on a cake dish:

Step 12

We coat the cake with cream, and put the next cake on it, and so on all the cakes:

Step 13

We coat the side of the cake with cream:

Step 14

At the end, sprinkle the cake with crumbs

Bon appetit to you and your guests!

Sincerely, Elfi

See other recipes from Elfi in our catalog.

Honey cake" today it has a lot of names: “Ryzhik”, “Honey”, “Bee”, but honey is always present at its base. Perhaps someone will say that they do not like cakes where honey is present. Most likely, you simply did not eat a real, light, not at all sugary, with a delicate taste, delicious dessert.
It is not known for certain who first decided to experiment and added honey to the dough, but the cake was widely used with the light hand of Empress Elizabeth. The young cook, not knowing about her dislike for honey, decided to surprise the wife of Alexander 1 and prepared a honey cake with custard. Since then, it has become a favorite dessert on festive tables in the royal apartments.
For cakes, they usually prepare a steep dough and roll them into the desired shape, but you can do it much easier - make batter.
It is worth noting that the taste of cakes will depend on the choice of honey. So, dark honey will give a richer color and aroma than light honey, and its taste will appear brighter. Already melted honey is mixed with eggs and flour is gradually added so that the dough resembles thick sour cream in consistency. Of course, you don’t need to roll out such cakes, which means that it will take less time to cook. The dough just needs to be poured into prepared molds and baked. After the cakes are baked, they are cut and smeared with cream.

For test:

eggs - 4 pcs.
sugar - 180 gr.
honey - 5-6 tbsp. l.
flour - 400 gr.
baking powder - 1 pack.

For impregnation:

warm water - 1 tbsp.
honey - 2 tbsp. l.
juice of half a lemon
cinnamon - ½ tsp

For cream:

sour cream 25% - 500 ml.
sugar - 1 tbsp.
vanilla sugar - 1 pack.
thickener for sour cream - 1 pack.
dried apricots - 100 gr.

Cooking method:

Melt honey in a water bath. Cool down.


1. 
   Add liquid honey to beaten eggs. To stir thoroughly. Gradually add flour mixed with baking powder, mix well. The consistency of the dough should be like sour cream.
   
2. 
   Bake in an oven preheated to 180-200 degrees - 40 minutes. Remove the finished cakes from the molds and let cool.
   
3. 
   Prepare the soak.
   Mix honey, warm water and cinnamon. Add lemon juice. Mix.
   
4. 
   Wash the dried apricots and cut into medium cubes.
   
5. 
   Lubricate the cake with cream, put dried apricots.
   
6. 
   Prepare the topping for the cake. To do this, grate the wafers in chocolate on a fine grater.
   

Happy tea!

Cream

The cream can be prepared the one that you love the most, but still, the most delicious Medovik is obtained with sour cream. Moreover, it is also prepared very quickly and always turns out. All you need to do is beat sour cream with sugar until thick and smear the cakes. If you want the cakes to be well soaked and tender, but there was enough cream, then choose sour cream with a high percentage of fat and slightly increase its proportions.
Before smearing the cakes with cream, they can be soaked with sweet impregnation or cognac (in this case, the cake will be only for adults).
You can add nuts, raisins, prunes or your favorite berries to a ready-made cream.


Decoration

To make the Medovik look festive, of course, it must be decorated. It all depends on your imagination. You can grind waffles, chocolate, nuts or cocoa into crumbs and sprinkle generously on top of the cake, or add a thickener to the cream and lay out various figures.
It doesn't matter how you decorate it, what kind of cream you prepare for it, the main thing is that you make it with love.

Why is Ryzhik so popular?

He has long been a favorite guest on the festive table. And the thing is in its delicate, sweetish taste and unique rich honey aroma. What recipes are not known for its preparation, but the soft, light taste of traditional sour cream cream and the enchanting smell of fresh golden honey will always delight those who want to try it and appreciate it. A variety of decorations made from nuts or dried fruits will add zest to a royal dessert.



What is convenient batter for cake?

Of all the existing recipes for this festive dish, the one described above is very convenient in that it does not require time and effort to roll out numerous layers of dough. As a result, you will get light airy honey cakes with a unique classic taste and smell. The method of preparing cakes from batter is also convenient in that you can make only one cake, which is then cut and put into pieces ready-made dessert.


The benefits of sour cream

The sour cream used in cooking has many important qualities. Sour cream is very easily absorbed by the body, which is an advantage over cream. It can also help the stomach feel better and is often recommended for digestive problems. A positive effect of the dairy product on bones and nails was noted, it helps to strengthen them. In general, it has a positive effect on a person’s mood and his hormonal background, which makes sour cream an important and useful ingredient. And in order not to harm the figure, you should choose sour cream with a low percentage of fat content.


Useful properties of honey

It is worth mentioning that although first of all, when thinking about the health benefits of a treat, the well-known healing properties of honey come to mind. Everyone knows its beneficial effects on the respiratory system, antiviral properties, and it also helps improve digestion, strengthen bones due to its high calcium content, and increase immunity. It has been used for medicinal and prophylactic purposes since ancient times. So "Medovik" is not only very tasty, but also a healing delicacy!

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Step 1: Prepare eggs with sugar.

Take a bowl and break the eggs into it with a knife. We add sugar to the container and start beating our components using a hand whisk or mixer. Beat these two ingredients until a homogeneous mass is formed and until the sugar is completely dissolved.

Step 2: preparing the dough.

We take a medium-sized saucepan and put honey, oil and soda into it. Mix all the ingredients well with a tablespoon and put in a steam bath. To prepare a steam bath, you need to take a pan in size such that a container with our ingredients can freely enter it. Pour into it 3/4 volume of water in such a way that the liquid does not rise much up in the pan when we lower our container with the ingredients for making the dough into it. We put a pot of water on medium heat and after the water boils in it, make a small fire and, holding the hot container with potholders, carefully place the container with the ingredients inside it. Using a tablespoon, mix everything very carefully until the oil and honey are completely dissolved. In this case, a homogeneous mass should be obtained. We turn off the fire and, using kitchen tacks, we take out the container with the finished mass from the pot with boiling water. Let the honey mixture cool down a bit. And now add the beaten eggs with sugar. Mix well again with a spoon. Then, using a measuring cup, pour the flour into our mixture and mix everything thoroughly with a whisk until smooth. Attention: so that flour lumps do not form, it is advisable to constantly beat the mixture with improvised equipment at the time when we add flour. The dough should resemble thick sour cream in consistency, in this form we will bake it. After that, we wrap the container with batter with cling film and put it in the refrigerator. for 2-3 hours for it to persist.

Step 3: prepare the cakes from the dough.

We take out the container with the dough from the refrigerator, and let it stand at room temperature. 1 hour so that it is saturated with the smell of honey. Turn on the oven and heat it up to the temperature 180°С. At this temperature, we will cook our cakes. We take a baking sheet, cover it with baking paper and, using a pastry brush, grease with vegetable or butter. Then on this surface we place the rim from the detachable form. By using 2 full tablespoons pour the batter from the pan onto a baking sheet. It must be remembered that from time to time it is worth stirring the general mixture with improvised equipment to maintain the required dough consistency. Bake the cake for 7-10 minutes until golden brown. When the cake is ready, remove the baking sheet from the oven using oven mitts. We remove the rim from the detachable form and shift it to the side. Using a knife, cut the paper around the finished cake and transfer it along with it to a separate dish. Covering the baking sheet again with oiled confectionery paper, repeat the baking process. We should be able to 5-6 cakes. Attention: bake the last cake a little stronger than the rest. It will come in handy for decorating the cake.

Step 4: prepare prunes.

We take a small bowl with prunes and pour boiling water for 10 minutes. After the dried fruits are slightly softened, drain the water and wipe the ingredient dry with a paper towel. We shift the prunes to a cutting board and use a knife to chop it into small pieces. After - we shift to a free plate.

Step 5: prepare the nuts.

For powdering, you need to chop the nuts. To do this, it is enough to chop them with a knife on a cutting board into small pieces and then transfer them to a container separately from the cream and prunes.

Step 6: prepare the cream.

To make our cream airy, it is very important that before we combine the cream with the rest of the ingredients, beat them well. To do this, put the cream in a bowl and beat them with a whisk.

Step 7: prepare the cream.

Pour sour cream into a bowl and add 5 tablespoons powdered sugar. Using a whisk, whisk the two ingredients well. Then, using a tablespoon, add whipped cream and beat everything well again until smooth.

Step 8: prepare the honey cake (without rolling the cakes).

Attention: before we grease the cakes with cream, we need to remove the baking paper from each. So, we take a wide dish. Its diameter should be larger than the diameter of the cakes. We spread the first cake, and spreading the cream evenly over its entire surface with a spoon, sprinkle it with chopped prunes. On the second cake, after lubricating it with cream, spread the chopped nuts. Similarly, we perform the same procedure with the rest of the cakes, with the only difference being that we alternate the ingredients: prunes - nuts. Lubricate the last fifth cake generously with cream. But the sixth cake will already serve as powder, which we will turn into crumbs with the help of a blender, adding a little chopped nut to it. Do not forget the sides of the cake: we also sprinkle them with dough crumbs. Cakes should be well saturated with cream. Therefore, we put our honey cake in the refrigerator on the lower shelf and leave it in this state for 1-3 hours.

Step 8: Serve the honey cake (without rolling the cakes).

Immediately after the cake is infused and soaked with a delicious airy cream, it can be taken out of the refrigerator and served. And it doesn't really matter what special occasion you prepare this dish for. After all, you can pamper yourself with a piece of this wonderful pastry, washed down with your favorite hot tea, on any day, not necessarily a festive one. Bon appetit!

If you have a large baking sheet, then you can bake one cake, and then cut it into 6 equal parts. Then the cake will take on a square shape.

To make the cream more saturated, it is best to take homemade cream with a high percentage of fat content.

Since the dough contains honey, it is very important not to overdo it with sugar. After all, this cake can turn out cloyingly sweet.

For the preparation of cakes, it is not necessary to use a baking dish with removable sides, any round baking sheet will also work.

For a steam bath, a deep bowl made of heat-resistant glass is also perfect. But this is only if there is no pan of suitable size at hand.

One of the most delicious and favorite cakes, which many sweet tooth surely adore is Medovik. Still: in this fragrant and satisfying dessert, thin honey cakes, tender and juicy, with a smooth and velvety sour cream and butter cream miraculously combined. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table, this recipe was declared as a Medovik cake according to GOST. However, I do not know of any recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most hostesses.

Products for honey cakes for Medovik are not expensive and are almost always in any refrigerator. For cream, I advise you to take exceptionally high-quality butter (fat content of at least 72%), and choose fatter sour cream - from 20%. You should not reduce the amount of sugar, as well as replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or the necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey chips and you're done. Well, fans of the original design of cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and some other little things. But we'll talk about that below...

Ingredients:

Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces ) (2 tablespoons ) (1 teaspoon) (1 pinch)

Sour Cream Butter Cream:

Chocolate honey decoration:

Cooking step by step with photos:

To prepare a fragrant honey cake, we need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate, which is necessary for the bees, I will discuss below.

First of all, in a custard way, we will prepare the dough for thin honey cakes. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or a whisk until a thick light foam is formed. It is not necessary to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk - for 5 minutes.

In the same bowl, add 2 tablespoons of natural honey and 100 grams of butter. It is desirable that the oil be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

We put the saucepan over medium heat and, with constant stirring (especially carefully stir along the bottom so that nothing burns), bring the custard base almost to a boil. In the process of heat treatment, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but just bring it almost to a boil!

Stir vigorously and immediately remove the pan from the heat. The custard base will instantly begin to foam, bubble and increase greatly in volume. This procedure will take only a few seconds.

Stir, stir, stir and at the same time gradually add the sifted wheat flour. Thus, we brew flour, that is, our honey dough will be custard.

The amount of flour for brewing can take a different thing - it depends on its moisture content. Add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to burn ourselves. Gradually, it will cool down and it will become more convenient to mix.

As a result, according to this recipe, the dough takes exactly 400 grams of premium wheat flour from me (I always buy Lida). The finished custard dough turns out to be very, very soft, sticky, while warm (then it will not stick to your hands, don't worry) and fragrant. Just do not hammer this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably the same weight. I specially weighed each piece - it turned out 85 grams. We roll each piece into a ball and transfer to a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for molding in the ingredients).

We tighten the dough with cling film or foil so that the surface does not wind up and become crusty, and send the balls (they have already become cakes - such a tender dough) in the refrigerator for 1 hour. During this time, the custard dough will rest, cool completely and compact - it will be very convenient and easy to work with it.

When the dough lies in the refrigerator, it's time to work with it further. Remember to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of custard honey dough immediately on parchment paper, and then immediately on it and bake blanks for the future Medovik cake. Here we need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and powder it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next, you need to give the dough layer a perfectly round shape - this can be done using a plate, a lid from a pan or a detachable culinary form. I get blanks with a diameter of 20 centimeters - just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round blank so that they do not stick together during baking. We generously prick the cake itself with a fork - so it does not swell during baking.

We bake the first honey cake with trimmings in a preheated oven at an average level for about 4-6 minutes, no longer. Cakes are cooked very quickly, they are beautifully reddened and increase in volume by about 2 times.

Remove the finished honey cake from parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they stop bending, so work quickly.

Thus, we bake all the cakes for the Medovik cake - in total we get 10 pieces with a diameter of 20 centimeters. I'll tell you a little about how to do it quickly and not waste time in vain. They rolled out 1 cake, put it in the oven to bake, and in the meantime, on the second piece of parchment, you are already rolling out the second one. You take out the finished cake and immediately bake the second, rolling out the third. In other words, it turns out a kind of pipeline - everything about everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like decorating the honey cake with fine, fine crumbs, you can chop everything in a food processor or pass through a meat grinder. I prefer the decor when such small pieces come across, so I just break everything with my hands, after which I grind the part with my fingers. It turns out a heterogeneous topping - it's more interesting.

The base for the honey cake is ready and cooled, so it's time to move on to making the cream. And the cream will be very interesting - butter-sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, barely perceptible sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, it must be softened. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the oil becomes airy and turns white. You will have to whip cold butter for about 20 minutes, so do not forget to give it time to warm up.

It remains to add 300 grams of fat sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, uniform and delicious cream.

The next step in the preparation of the classic honey cake is assembly. We immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. We put about a teaspoon of cream in the center so that the future cake is securely held on the plate and does not slip. We cut out 4 strips of parchment, which we lay on a dish, as shown in the photo. What is it for? So that later you do not rub the edges of the dishes from the cream and do not scrape out the honey crumbs.

We put the first honey cake in the center and apply part of the sour cream and butter cream. You must calculate the amount of cream in such a way that it is enough for all 10 cakes and still cover the sides of the cake.

Then we put the cake again, apply the cream ... and thus collect the entire honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage, you can cover the entire workpiece with honey chips and the Medovik cake will be ready, but I suggest going further. For 10-15 minutes (this is the minimum), put the cake in the refrigerator or freezer so that the cream grabs.

Let's make an original decoration in the form of honeycombs. To do this, we need bubble wrap, which comes in boxes when you buy rubble equipment. We cut off a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it well - there should be no water! Lay on a flat surface with the convex side up.