Recipe for a simple honey cake made from liquid dough. Honey cake made from liquid dough

One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. 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 Honey cake according to GOST. However, I don't know any recipe for this. honey cake, which 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 housewives.

Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For cream, I advise you to take only high-quality butter(with a fat content of at least 72%), and choose thicker sour cream - from 20%. You should not reduce the amount of sugar, nor should you 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 necessary ingredients) you don't want to repeat the decoration you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, what about the fans? original design cakes and other desserts, be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...

Ingredients:

Dough for honey cakes:

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

Sour cream and butter cream:

Chocolate and honey decoration:

Cooking the dish step by step with photos:

To prepare a fragrant honey cake, we will 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 I will tell you below what the bees need.

First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break the steam into a thick-walled saucepan or stewpan. chicken eggs, add 220 grams granulated sugar and a pinch of salt.

Beat everything with a mixer or whisk until a thick light foam forms. You don’t need 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.

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

Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, 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 simply bring it to almost a boil!

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

Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.

The amount of flour needed for brewing may vary depending on its moisture content. You need to 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 get burned. Gradually it will cool and stirring will become more convenient.

As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). Ready choux pastry it turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff 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 of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).

We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and send out the balls (they have already become flat cakes - so tender dough) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.

Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will 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 dust it a little too.

Using a rolling pin, roll out the cake into thin crust, preferably round in shape. 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, pan lid or springform culinary form. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.

Baking the first one honey cake together with the trimmings in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.

Remove the finished honey cake from the 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 will no longer bend, so work quickly.

In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs using any in a convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.

The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. 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 butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.

All that remains is to add 300 grams of fatty 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, homogeneous and tasty cream.

Next stage of preparation classic cake Honey cake - assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment and place them on a dish, as shown in the photo. What is it for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.

Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.

Then we put the cake back on, apply the cream... and thus assemble 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 cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.

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

Composition (mold diameter 20-24 cm):

Flour - 2-2.5 tbsp.
egg - 3 pcs.
butter - 75 gr.
sugar - 1 tbsp.
honey - 4 tbsp.
soda - 1 tsp.
Heat honey and soda in a saucepan.
You need to stir constantly! Here we decide on the color of the cakes. The longer we keep it, the darker the honey mass becomes. Remove from heat
Heat the butter in a saucepan and let cool for 5-7 minutes. Then add eggs and sugar. Beat well
Mix the honey mixture with the egg mixture and beat.
Add 1 tbsp. flour to the honey-egg mixture and mix with a mixer. Then add the rest of the flour, but take your time
The batter should be slightly thicker than pancake batter and should flow rather than flop off the mixer beaters.
Cover the bottom of the mold with parchment and pour in the dough. I took a 26 cm form
Bake at 180 degrees for 20-30 minutes. Check readiness with a splinter

Cream composition:

Boiled condensed milk - 1/2 can.
sour cream - 200 gr.
cream 30% - 400 gr.
thickener for cream - 3 pcs.
Whip the cream with thickener until soft peaks form. Then add sour cream and condensed milk.
Beat until thick. The pattern from the rims remains and the peaks should be dense.
Take a plate slightly smaller than our cake and trim the edges. We cut the cake itself into 4 thinner ones. Since I baked it in a larger pan than needed, I had to cut it in half to achieve a tall cake.
Assembling the cake. To ensure thick layers of cream and a beautiful cut, it is better to apply the cream using a pastry cutter. Coat the cake on all sides.
We turn the scraps from the edges of the cake into crumbs and decorate the sides. Place in the refrigerator overnight.
In the morning, decorate with the remaining cream and crumbs. If you mix crumbs, cream and 1 tbsp cocoa, you can make bees. Enjoy your tea!

Step 1: prepare eggs with sugar.

Take a bowl and use a knife to break the eggs into it. Add sugar to the container and begin to beat our ingredients using a hand whisk or mixer. Beat these two ingredients until smooth and until the sugar is completely dissolved.

Step 2: preparing the dough.

Take a medium-sized saucepan and put honey, butter and soda into it. Mix all ingredients well with a tablespoon and place in a steam bath. To prepare a steam bath, you need to take a saucepan of a size so that the container with our ingredients fits freely into it. Pour it in 3/4 volume of water in such a way that the liquid does not rise too much in the pan when we lower our container with the ingredients for preparing the dough into it. Place a pan of water over medium heat and after the water boils in it, turn the heat to low and, holding the hot container with oven mitts, carefully place the container with the ingredients inside it. Using a tablespoon, mix everything very thoroughly until the butter and honey are completely dissolved. This should result in a homogeneous mass. Turn off the heat and, using oven mitts, remove the container with the prepared mixture from the pan with boiling water. Let the creamy honey mixture cool slightly. And now add the eggs beaten with sugar. Mix everything 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: To avoid the formation of flour lumps, it is advisable to constantly beat the mixture with available equipment while adding flour. The consistency of the dough should remind us of thick sour cream, which is how we will bake it. After this, wrap the container with the batter in cling film and place it in the refrigerator. for 2-3 hours so that it infuses.

Step 3: prepare the dough cakes.

Take the container with the dough out of 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 to temperature 180°C. At this temperature we will prepare our cakes. Take a baking tray, cover it with baking paper and grease it with vegetable or butter using a pastry brush.

Then we place the rim from the springform pan on this surface. By using 2 full tablespoons pour the batter from the pan onto the baking sheet. It is necessary to remember that from time to time it is worth stirring the general mixture with available equipment to maintain the required consistency of the dough.

Bake the crust for 7-10 minutes until golden brown. When the cake is ready, remove the baking sheet from the oven using oven mitts. Remove the rim from the springform pan and place it to the side. Using a knife, we trim the paper around the finished cake and transfer it along with it to a separate dish. Covering the baking sheet again with oiled pastry paper, repeat the baking process. We should succeed 5-6 cakes. Attention: We bake the last cake a little harder than the rest. We will need it to decorate the cake.

Step 4: prepare the prunes.

Take a small bowl of prunes and pour boiling water over them for 10 minutes. After the dried fruits have softened slightly, drain the water and use a paper towel to wipe the ingredient dry.

Transfer the prunes to a cutting board and use a knife to chop them into small pieces. Afterwards, transfer it to a free plate.

Step 5: prepare the nuts.

To make the topping, you need to chop the nuts. To do this, just 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 it 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. After this, add whipped cream using a tablespoon and beat everything well again until smooth.

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

Attention: Before we grease the cakes with cream, we need to remove the baking paper from each one. So, let's take a wide dish. Its diameter should be greater than the diameter of the cakes. We lay out the first cake layer, and after spreading the cream evenly over its entire surface using a spoon, sprinkle it with chopped prunes. On the second cake layer, after greasing it with cream, place chopped nuts. We similarly carry out the same procedure with the rest of the cakes, with the only difference being that we alternate the ingredients: prunes - nuts.

Grease the last fifth cake generously with cream. But the sixth cake layer will already serve as a powder, which we will turn into crumbs using a blender, adding a little chopped nut to it.

Don't forget about the sides of the cake: we also sprinkle them with dough crumbs. The cakes should be well soaked in cream. Therefore, we put our honey cake in the refrigerator on the bottom shelf and leave it in this state for 1-3 hours.

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

Immediately after the cake has been set and soaked in air delicious cream, it can be taken out of the refrigerator and served to the table. And it doesn’t really matter which one a special case you will cook this dish. After all, you can treat yourself to a piece of this wonderful pastry, washed down with your favorite hot tea, on any day, not necessarily a holiday. 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 richer, 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 can make the cake sickly sweet.

To prepare the cakes, it is not necessary to use a baking pan with removable sides; any round baking tray will also work.

A deep bowl made of heat-resistant glass is also perfect for a steam bath. But this is only if you don’t have a pan of suitable size at hand.

Composition (mold diameter 20-24 cm):

Cream composition:

First, turn on the oven at 200°C to warm it up.
Now let's do the test.
To do this, grind melted butter or margarine (chilled, not hot) with sugar and eggs.

Now take a saucepan or ladle. In which we mix honey with soda

and put on the fire to heat, stirring constantly. Heat the mass until the mass becomes a pleasant golden color, as in the photo

This happens very quickly, within one minute. Remove the pan from the heat, cool slightly and add to the creamy egg mixture.
Then, while stirring with a mixer, gradually add one glass of flour at a time. You need to add enough flour so that you get a dough that is a little thicker, like pancakes.

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Now you need to prepare the baking dish. We need a sliding form. Place baking paper on the bottom, put the sides of the mold on and fasten the clasp, trim off the excess paper in a circle.

To ensure the dough rises evenly, I wrapped the pan in foil. That is, I prepared a sheet of foil the length of the diameter of the mold, placing a layer of kitchen paper napkins in the middle, first soaked in water and squeezed until damp. Bend the foil at the top and bottom and wrap it around the mold, fastening it with a paperclip or simply hiding the ends under the foil, as in the photo

Divide the dough into two parts and bake in two stages. Pour the dough into the mold

And bake in the oven for 20-30 minutes at 180°C (depending on your oven). Checking for readiness with a wooden stick; if you insert the stick into the cake and pull it out and the stick remains dry, then the cake is ready.
Here is our finished cake

Ready cake let it sit in the mold for 5 minutes, then take a spatula or knife and run it along the edge of the side as in the photo

Then put the cake on a wire rack and cool, also bake the second half of the dough

Divide each cake into 3 parts

Cut the slightly cooled cakes in half lengthwise. If you cut them hot, the dough will stick together; if you cut them cold, the dough will begin to crumble.

Using a plate, cut out the desired diameter of the cake, crush the scraps and leave them to sprinkle on the cake. Or when dividing the cake into parts, take one cake and cut it thinner for sprinkling. I didn’t do this because I baked it in a very small pan with a diameter of 16 cm, but two (and I already had the crumbs frozen from last time).

Now let's prepare the cream:
For the cream, beat the cream with vanilla sugar and cream thickener to soft peaks with a mixer, then add sour cream and boiled condensed milk (unfortunately this time I only had simple condensed milk) and beat until stiff peaks form.