Cake honey cake with condensed milk step by step recipe. Medovik is a classic recipe with condensed milk and sour cream. Medovik with sour cream and condensed milk
Medovik is a cake that everyone knows and loves.
For many, its taste is associated with childhood.
The classic honey cake is made from thin cakes, smeared with cream and emits an incomparable aroma, sunny and warm.
But how to cook it?
Medovik classic - general principles of preparation
Honey is exactly the ingredient that gives cake layers a special structure. You can't make a real honey cake without it. And it also affects the taste and aroma of the cake. You can take any honey, but real. The molasses won't roll.
The dough for the honey cake is prepared with heating in a water bath, how to do this is described in detail in the recipe below. Next, eggs are added to the mass. And here it is very important to cool the melted mixture with honey to a warm state, otherwise the protein will curl up and nothing will work. At the end, flour is added and the dough is ready!
Cream is a necessary component of any cake. The juiciness and taste of honey cake depends on it. Creams based on sour cream, cream, condensed milk, including boiled milk, are ideal for cakes. And, of course, we must not forget about the classic custard. It is one of the cheapest and delicious options for greasing cakes. By the way, it can be both vanilla and chocolate.
Medovik classic: recipe with sour cream
Recipe with batter, which does not need to be rolled out. Sour cream perfectly penetrates the cakes, impregnates, the dessert turns out to be very juicy and tender. For a classic honey cake recipe, it is better to use thick and fat sour cream.
0.1 kg butter;
2 cups (0.2 each) flour.
1. Water bath. We get 2 pans of different diameters. Pour water into a large bowl and bring to a boil. Then we put a smaller one on it and we will heat the contents. You can use a large enameled bowl, suitable in diameter.
2. Put in a smaller saucepan butter, add honey with granulated sugar. We send it to a previously prepared bath and heat it up. Almost all sugar and honey should dissolve. The mass will become much thinner.
3. Add soda, pour a little bit. There will be a reaction, stir vigorously.
4. After a minute, remove the mixture, leave it on the table.
5. In another bowl, beat the eggs and gradually pour into the honey mass, which should not be hot. We mix.
6. Add flour, stir and you're done! The mass will turn out thick, like sour cream, but viscous.
7. Lay baking paper on a baking sheet and spread the dough in the form of a circle with a spoon. Layer thickness 3-4 mm.
8. Bake for 4-5 minutes at 180 degrees. While this cake is cooking, spread the next one. We bake all the dough.
9. For cream, simply combine sugar with sour cream, mix.
10. Cover the cooled cakes with a lid from the pan and cut them so that they turn out to be perfectly round.
11. We smear the cakes with sour cream, chop the trimmings and sprinkle the cake on all sides.
Honey cake classic: recipe with rolling
Another version of the classic honey cake recipe, the dough for which needs to be rolled out with a rolling pin. We will also use sour cream, but you can use any other, there are different ideas below.
flour 500 grams;
70 grams of honey;
0.2 kg of condensed milk, can be boiled.
1. Combine sugar with honey and butter, heat until the mass liquefies. We extinguish soda in it. We remove and cool a little.
2. Add eggs and flour, mix, divide into 8 pieces and put in the refrigerator for half an hour.
3. We take out the pieces, roll them one by one into a circle, put a lid on the pan of the right size, cut off the excess and transfer the cake to a baking sheet sprinkled with flour.
4. Bake for three to four minutes at 200 degrees. The cakes are prepared very quickly, you need to have time to roll out the next piece during this time. We simply collect the scraps in a heap, at the end we bake a very ruddy cake for sprinkling.
5. Mix condensed milk with sour cream and sugar, coat the cakes.
6. Grind the last cake from scraps, sprinkle the cake on all sides.
Honey cake classic: recipe with custard
We bake cakes for a classic honey cake, you can use any of the written options above for the recipe. But we prepare the custard cream, according to the following recipe.
8-9 honey cakes;
300 ml milk, can be baked;
150 grams of butter (drain);
30 grams of flour;
Vanilla or honey essence.
1. Soften the butter. To do this, simply take it out of the refrigerator and leave it warm for an hour.
2. Combine sugar with flour, add an egg and 50 ml of milk. Beat with a fork until smooth, it is better to do it immediately in a saucepan.
3. Add the rest of the milk, put on the stove and cook until the cream thickens. We remove and cool. Stir constantly, as the mass is prone to burning.
4. Beat the soft butter with a mixer and add the cooled cream. First, we introduce a spoonful so that the oil does not grab lumps.
5. Put the vanilla and you're done!
6. It remains only to collect the cakes and decorate, well, or just sprinkle with crumbs.
Medovik classic: recipe with boiled condensed milk
Another version of the cream for lubricating the cakes of the classic honey cake, the recipes of which can be seen above. You can cook condensed milk yourself or use store bought.
2 cans of condensed milk;
450 grams of butter;
Cakes for honey cake.
1. Beat the softened butter until fluffy. It should turn white and double in size.
2. Separately, mix the condensed milk until smooth.
3. We combine the butter with condensed milk.
4. We smear the cakes and the cake is ready!
Classic honey cake: recipe with creme brulee
One of the most delicious cake creams that perfectly emphasizes the aroma of honey cake and always turns out delicious. Cream will need fatty, not less than 30%, otherwise the mass will not whip.
8 cakes for honey cake;
200 grams of condensed milk;
100 grams of sugar;
1/5 tablespoon of citric acid;
1. Cook sugar syrup and 50 ml of water for a couple of minutes after boiling. At the end we put citric acid, add a bit of soda. We cool.
2. Whip the cream into foam, add syrup in a stream, then boiled condensed milk. Cream is ready!
3. Lubricate the cakes, leave the cake for impregnation for 6 hours and you're done!
Medovik classic: recipe with chocolate cream
A classic honey cake recipe for chocolate lovers. A tile is added to the cream, if desired, the amount can be slightly increased or decreased. It is better to take chocolate in which at least 70% cocoa. We bake any cakes.
100 grams of chocolate;
1 spoon of starch;
1-2 tablespoons of rum or cognac.
1. Break the chocolate into cubes, mix with hot milk without 100 ml, and set to dissolve on the stove.
2. Combine the yolks with sugar. Grind, add starch, flour, remaining milk, beat with a whisk.
3. Pour the mass into boiling milk with chocolate, stir vigorously and cook the cream until thickened. Cool down.
4. Add soft butter, rum or cognac, you can pour vanilla or leave a light chocolate flavor.
5. Lubricate the cakes with the prepared cream and classic honey cake ready!
Honey cake classic: recipe with prunes and walnuts
Awesome cake recipe rich taste, pronounced aroma and slight sourness, which gives prunes. You can also use any cakes, cook according to one of the recipes above or according to your own version.
250 grams of cream;
500 grams of sour cream;
200 grams of prunes;
200 grams of nuts;
170 grams of sugar.
1. Whip the cream and sugar into a fluffy foam. Add sour cream, you can put a little vanilla. Cream is ready!
2. We wash the prunes, leave 10 pieces for decoration, cut the rest into strips. If the plums are too dry, it is better to soak them a little.
3. Dry the nuts in a pan, cool. Pour onto a cutting board, then roll with a rolling pin three to four times.
4. Lubricate the first honey cake with cream, sprinkle with chopped prunes.
5. Lubricate the second cake and sprinkle with nuts. We continue to assemble the cake, alternating the layer. Chopped prunes should go all.
6. We take the crumbs from the scraps, grind. If there are nuts left, then mix with them. Sprinkle the top and sides of the honey cake.
7. We cut the prunes into halves or quarters, spread them scattered around the cake or lay out something, for example, flowers.
Butter creams can also be used for the honey cake, but they do not soak the cakes well. But this is easy to fix, it is enough to soak them with sweet syrup. Impregnation from brewed and chilled coffee is great for honey cake, but do not forget to season it with sugar.
How many cakes to cook from the dough? In fact, there is no clear rule. But the thinner they are, the faster they are impregnated. But even from thick cakes you can cook delicious and fragrant cake, but it will have to be lubricated with thicker layers of cream.
You only need to cut the honey cake with a sharp knife. Otherwise, the cakes will turn out crooked, and the cake will be uneven.
The more cream on the cake, the softer and juicier the cake will turn out. But what to do with sour cream, which often turns out to be liquid and drains? You can add a special thickener for creams or gum. Also add some dissolved gelatin. And if there is nothing at all, then put some chopped cake scraps into the liquid cream. But don't overdo it. They will soften, the mass will become a little thicker.
Delicious dessert conquers more than one generation of sweet lovers with its delicious taste. An appetizing honey cake with condensed milk is able to surprise the most fastidious gourmet, one has only to try the first piece of cake.
Cooking features
For honey cake with condensed milk, the simplest and most affordable ingredients are used, and it is prepared quickly and easily. Thanks to honey, the dessert acquires a pleasant aroma and unique taste.
The main feature in the preparation of honey cake is that the products for the dough are melted using a water bath. To do this, pour water into a large saucepan. A smaller container is placed on top of it, into which the components for the dough are settled. The water should touch the bottom of the top pot or bowl. A large container is placed on a small fire. The liquid will boil and gradually melt the honey and other ingredients.
Soda must be added to warm dough for honey cake with condensed milk, after which it almost doubles. The cakes rise well, and the finished dessert turns out to be airy.
Cakes for honey cake with condensed milk can be made in advance. They will wait 1-2 days before they make a cake. The cream is prepared immediately before use. To prepare it, cream butter is added to condensed milk. Margarine is not used, it worsens the taste of the finished dessert.
To decorate a honey cake with condensed milk, take a crumb. It's made from pieces. ready dough that remain during the cooking process. You can use chopped nuts, various dried fruits, fresh berries and fruits, candied fruits. All of these foods go well with honey.
Honey cake with two kinds of cream
Dough Ingredients
190 g of powdered sugar;
50 g butter from cream;
580 g flour;
110 g of honey;
a teaspoon of soda.
Composition of two types of cream
500 g of sour cream;
180 g of powdered sugar;
350 g of condensed milk;
190 g butter from cream.
Stages of work
1. Beat the egg and powder into a fluffy mass.
2. Add honey, fat and soda to foods.
3. Keep the mixture on the steam bath for about 20 minutes, stirring all the time.
4. The mass should almost double. After that, gradually add the sifted flour to it.
5. Finished choux pastry Remove from steam bath and mix well with your hands.
6. Form 8 equal pieces from the resulting cake.
7. Put them in a cold place for about twenty minutes, covering with a film for food products.
8. Remove and roll out pieces of dough.
9. Bake them on a greased baking sheet for 3-4 minutes, setting the temperature to 180 degrees. If the cakes burn very quickly, you can make the temperature 160, bake a couple of minutes longer.
10. For the first cream, beat the powdered sugar with sour cream for 15 minutes.
11. Make the second cream from condensed milk and butter, also fluffing the products until smooth.
12. Spread the cakes with two types of cream, alternating the sour cream and butter layers.
Cake "Toffee"
Dough Ingredients
290 g of powdered sugar;
110 g butter from cream;
one and a half tablespoons of honey;
3 teaspoons of soda;
700 g flour.
Cream composition
0.5 l of milk;
150 g butter from cream;
4 tbsp. spoons of condensed milk "Toffee";
190 g of powdered sugar;
110 g flour;
a packet of vanillin;
Cooking process
1. For the test, combine honey with powdered sugar and oil.
2. Place the food pot on the steam bath. Stir constantly until the oil dissolves.
3. Beat eggs with soda with a blender.
4. Pour in egg mixture into sugar. The mass will begin to foam and rise. Mix it well.
5. Remove the pan from the stove and add the flour in a thin stream.
6. Knead well, divide the resulting dough into 5-9 parts and cover.
7. Roll out the dough. You can add flour little by little so that it does not stick to your hands. Cakes are allowed to be made from one to four millimeters high.
8. Place the dough on a greased baking sheet and bake at 215 degrees. The cakes are quickly baked to a golden color, it is enough to keep them in the oven for about five minutes.
9. Now make the cream. Dilute flour into warmed milk, beat well (preferably with a mixer).
10. Put the pan with milk on a small fire and stir until the mass thickens.
11. Remove the mixture from the stove. When the mass becomes warm, add butter, vanilla and powdered sugar to it.
12. Beat the cream with a blender, pour in the condensed milk and mix.
13. Spread the cakes with cream, decorate if desired. Put in the refrigerator for a couple of hours.
Nut honey cake
Products
butter from cream - 390 g;
honey - 2 tbsp. spoons;
powdered sugar - 190 g;
soda - 1 teaspoon;
egg -2 pcs.;
walnuts - 100 g;
flour - 0.4 kg;
Condensed milk - 300 g.
Stages of work
1. For the dough, using a water bath, melt 0.1 kg of butter with honey and powdered sugar until smooth.
2. Pour in soda, stirring, remove from heat.
3. Beat in the eggs one at a time, beating the mixture each time.
4. Gradually add flour and knead the dough with your hands.
5. Put it in the refrigerator for half an hour, let it cool.
6. Remove the dough from the refrigerator and roll out. Sprinkle some flour if it sticks to your hands.
7. Bake for 3 minutes in an oven preheated to 200 degrees.
8. Cream: Whisk 280 g of butter, add condensed milk little by little.
9. Walnuts grind in a food processor, using a rolling pin or meat grinder.
10. Spread the cakes with cream, gradually sprinkling them with nuts.
11. Before use, let the honey cake brew in the refrigerator.
Honey cake with butter cream
Dough Ingredients
210 g of powdered sugar;
140 g of oil;
5 tbsp. spoons of honey;
290 g flour.
For cream
370 g of condensed milk;
· 210 g butter.
Work process
1. Beat powdered sugar and eggs.
2. Add oil with honey, mix.
3. After adding flour, knead the dough.
4. Roll it out 1 cm high.
5. Bake about 180 degrees for 6 minutes, until slightly yellowish. Do not overcook in the oven, otherwise the cakes will dry out.
6. Beat condensed milk with butter for cream.
7. Spread the cakes and keep the finished product in the cold for at least 2-3 hours before use.
Chocolate honey cake
Dough Ingredients
5 full art. spoons of powdered sugar;
30 g of oil;
a teaspoon of soda;
2 tbsp. spoons of honey;
410 g flour;
3 tbsp. cocoa spoons.
Cream composition
0.2 l of condensed milk;
100 g butter from cream;
0.25 l of milk;
50 g of powdered sugar;
1 packet of vanillin;
· 50 g flour.
Products for chocolate icing
2 tbsp. spoons of cocoa, milk and powdered sugar;
30 g butter from cream.
Work process
1. For the dough, beat the icing sugar with the egg, add honey, soda and butter.
2. While stirring, heat the mass and remove from heat.
3. Add cocoa with flour, knead the dough.
4. Bake at 180 degrees for about four minutes.
5. For cream, you need to combine flour with milk, powder and vanilla sugar, stir, do not leave lumps. Boil the mass over low heat and stir constantly. When it thickens, remove from the stove. Let cool slightly, add condensed milk and beat well with a mixer. At the end, add soft butter in parts, mix the cream well.
6. For glaze, heat cocoa with butter, milk and powdered sugar in a pan. When it boils, remove from heat.
7. Cover the cakes with cream, top with icing.
Honey cake with raspberries
Dough Ingredients
5 tbsp. spoons of powdered sugar;
3 tbsp. spoons of honey;
110 g butter from cream;
a teaspoon of quenched soda;
· 0.4 kg of flour.
Cream composition
390 g sour cream;
150 g cream;
390 g of condensed milk;
2 tbsp. spoons of honey;
300 g of raspberries (150 for a layer of cakes, 150 for decorating the finished cake).
Cooking steps
1. Melt honey and butter in a water bath.
2. Pour powdered sugar into a saucepan, pour in a tablespoon of water and put on a small fire. Remove from stove as soon as it starts to brown.
3. Add sugar caramel to honey and butter, mix.
4. When the mixture has cooled slightly, beat in the eggs.
5. Beat the mass with a mixer, gradually adding flour.
6. At the end of the preparation of the dough, add soda, extinguishing it first with vinegar.
7. Bake thinly rolled cakes for 5 minutes at 190 degrees.
8. For cream, combine condensed milk, sour cream, cream and honey. Beat with a mixer until smooth.
9. Cover the cakes with cream, evenly distributing half of the raspberries between them.
10. finished cake garnish with remaining whole berries.
Secrets of making honey cake with condensed milk
For a honey cake with condensed milk, eggs at room temperature are used, so they are taken out of the refrigerator in advance.
Flour is added to liquid or melted honey in a water bath, then the dough will be homogeneous. It must be sieved before use to get rid of lumps and various contaminants. Sifted and oxygenated flour produces more airy and light dough.
It is better not to use honey from acacia and buckwheat for the cake, with them the finished product may be bitter. If desired, replace powdered sugar with granulated sugar.
With the help of various natural supplements you can give honey cake with condensed milk an original taste. For this in ready cream before use, add cinnamon, candied ginger, grated fresh coconut, cardamom, or a little fruit syrup.
When buying condensed milk for a honey cake, choose exactly condensed milk, and not milk product(or a product with a different name). It should contain only milk, sugar and cream, without various flavors, stabilizers and flavor enhancers.
Cakes for honey cake with condensed milk should be kept in the oven for no more than 5-6 minutes. There is no need to wait until they darken, a soft golden color of the finished dough is enough. They are given the desired shape, cut and break off the edges immediately. The cakes remain soft until they cool, then harden.
· Grease the surface of the dish with cream before putting the first cake layer into it. Then the finished product will be softer.
The finished cake must be kept in the refrigerator so that the cakes are saturated with cream. You can cook a honey cake with condensed milk in the evening, let it stand in the cold all night. The cake is kept for at least 2-3 hours, but better - 10-12 hours. If there is little time for impregnation, use more cream.
Why did I decide to offer you a honey cake recipe again, this time with boiled condensed milk? There are several good reasons. I will list them in order. You won’t surprise anyone with a honey cake now, since the times of the USSR, this chic cake has remained at the peak of popularity to this day, appearing before us in the most different options. To be honest, “Honey cake” with boiled condensed milk and sour cream is my favorite version of honey cake, which I cook very often, always using fat rustic sour cream as a cream, with which the cake turns out incredibly tasty. If you couldn’t get rustic sour cream, you can take a store-bought fat content of 33% or more. Boiled condensed milk gives the cream a special zest - with it the taste is completely magical. Unfortunately, the calorie content of honey cakes is most often simply indecently high, but we will cook it anyway, it is very appetizing.
To make cakes and cream for the Honey cake with boiled condensed milk, prepare the products according to the list.
Dough Ingredients
- 450 grams of wheat flour;
- 2 chicken eggs;
- 2 tablespoons of honey;
- 100 grams of butter;
- 150 grams of sugar;
- 1 teaspoon baking powder.
cream ingredients
- 500 ml of fat sour cream;
- 400 ml boiled condensed milk;
- 1 sachet of vanilla sugar.
How to cook a honey cake with boiled condensed milk and sour cream
We prepare our cake strictly step by step. We offer you an exact step-by-step instruction.
Whisk the eggs. With a mixer, beat soft butter together with powdered sugar. Mix butter with eggs, add sifted flour with baking powder and knead the dough.
Divide the dough into 6 parts, roll into the thinnest cakes. Bake each cake in an oven preheated to 200 C for 5 minutes. Cover each cake with a plate and cut off uneven edges. Grind the scraps into crumbs. 
Beat condensed milk with soft butter, beat sour cream with powdered sugar separately. Connect both masses. When the cakes are completely cool, brush them with cream. Grease the top and sides of the cake with cream and sprinkle with crumbs.
Put the honey cake in the refrigerator overnight. Finished pastry you can optionally decorate with boiled condensed milk using a pastry bag. We also suggest paying attention to the following options for decorating a honey cake:
- Start by preparing the dough for Medovik: cut the butter into small pieces, combine in a bowl or saucepan with honey, sugar and put in a water bath.
- Heat the butter mixture over moderate heat, stirring, until the mixture is completely smooth and the sugar grains begin to dissolve (about 3-4 minutes).
- Then add soda to the oil mass and cook it in a water bath for another half a minute or a minute, stirring with a spoon. Remove bowl from water bath and let cool to lukewarm temperature.
- Beating the mass with a mixer at medium speed or with a whisk, drive in one at a time raw eggs. Sift the flour through a sieve and gradually mix into the dough, kneading the latter with a whisk.
- knead soft dough, cover it cling film or a towel and put in the refrigerator for half an hour. Then take out the bowl, put the dough on the table, sprinkled with flour and knead it with your hands.
- Roll out the dough into a tourniquet and divide it into 8-10 equal-sized parts, roll a ball from each and put them all on a table or cutting board sprinkled with flour.
- Roll out each ball of dough in turn into a very thin layer and cut out an even circle from it with a shape of a suitable diameter. Set aside the dough scraps on a separate plate.
- Using a rolling pin, carefully transfer the rolled out dough to a baking sheet sprinkled with flour or lined with parchment and prick all over with a fork.
- Bake the honey cake for about 4-5 minutes at 200C. Meanwhile, roll out, cut and pierce the next ball of dough.
- Remove the baking sheet from the oven, transfer the cake to a dish or wire rack and leave to cool, transfer the rolled circle to the baking sheet and send it to the preheated oven to bake until cooked.
- Thus, one by one, roll out and bake the remaining parts of the dough and fold them in a pile. At the end, evenly distribute the dough trimmings on a baking sheet and bake them until golden brown at the same temperature.
- Remove the butter from the refrigerator, cut into small pieces and leave for half an hour or an hour at room temperature so that it becomes very soft. Boiled condensed milk must also be removed from the refrigerator in advance.
- Beat the butter with a mixer at high speed until fluffy for 2-3 minutes. Then, without ceasing to beat the butter, add all the boiled condensed milk in a spoonful. In this case, knead the cream until a uniform color is necessary after each spoon.
- miss between honey cakes cream, stack them in a pile and lightly press down on top. Coat the whole cake with the remaining cream and send it to the refrigerator for impregnation (preferably put a small oppression on top) for at least 8-12 hours (it is better to leave it for a day).
- Sprinkle the finished Medovik with crumbs of chopped cake cuts, decorate to your taste and serve. Happy tea!
« Honey cake” has long pleased lovers of sweets. Each experienced chef prepares this delicacy in his own way. The classic recipe suggests in the composition of the dish sour cream. Many cook. There is another very interesting option- honey cake with condensed milk, which replaces any other cream. At the same time, the taste completely changes, and the cooking instructions remain almost unchanged.
A detailed step-by-step recipe for honey cake with condensed milk
Let's learn how to cook honey cake with condensed milk. A simple recipe consists of products:
- Sugar - 100 g;
- 2 eggs;
- Honey - 3 large spoons;
- Flour - 300-400 g;
- Soda - 1 small spoon;
- Butter - 300 g;
- Condensed milk - 1 can.
Before you start cooking honey cake at home, you need to decide on condensed milk. You can buy ready-made varenka or caramelized condensed milk. But it is better to cook it yourself so that the taste is more natural.
To do this, you need to immerse the jar in a container with cold water, put on the stove and cook on a medium flame for about 2-3 hours. Then the jar is completely cooled. It is necessary to obtain a brown color of the product. You can also cook sweet milk in a pressure cooker. This will take about 1.5 hours.
After that, you can already start cooking the honey cake itself with condensed milk. We present detailed recipe with photo:
The recipe for a honey cake with condensed milk will be of interest to all lovers of sweet desserts. You can also use sour cream with condensed milk for cream. Then ready meal will partly resemble a classic honey cake.
Video: Honey cake with condensed milk. simple recipe