How to soak honey cake layers. How to soak honey cakes. Impregnation recipes for biscuit

Cake is an important dessert of any celebration. The taste of the cake depends not only on the taste of the cakes and delicate cream, but also on the impregnation. Thanks to her, the biscuits become juicy and fragrant. It is done very quickly and simply, the main thing is to follow some rules. The classic recipe for impregnation is sugar syrup with doping and flavoring. Cognac, liquor, vanillin, white or red wine, sherry or Madeira go well with biscuit cakes. Fruit cakes complement fruit and berry syrups. There are special impregnations for the honey cake. Consider the most popular.

Lemon

  • 3 art. spoons of sugar;
  • 3 art. spoons of honey;
  • Juice of 2 lemons.

Mix the ingredients, bring to a boil, cook for 10 minutes. Such impregnation with lemon enriches honey rich sweet cakes with a sweet and sour taste. We soak the cakes with hot syrup

Kefir

If for some reason the cakes turned out dry, and you didn’t think about impregnation in advance, then kefir will come to the rescue. Almost every housewife has this fermented milk drink in the refrigerator. Impregnation for the cake is very easy to prepare.

Ingredients:

  • 1 glass of kefir of any fat content;
  • 1/2 cup powdered sugar or vanilla sugar;
  • 0.2 teaspoon cinnamon or vanilla.

Beat kefir with granulated sugar or powdered sugar until completely dissolved. We add cinnamon or vanillin, which, of course, will serve as an important addition.

Plombirnaya

The original impregnation with ice cream and syrup or jam will not leave anyone indifferent. She is able to turn an ordinary dessert into a culinary masterpiece!

Ingredients:

  • 2 cups of ice cream "Plombir";
  • 0.5 cups of your favorite jam.

We don't need a waffle cone of ice cream. We put the ice cream in a container and melt it in a water bath or put it in the microwave for 2 minutes.

Cake syrup:

For syrup, we take sugar and water in a 1: 1 ratio.

  • Melt the sugar to a state of caramel, pour water in a thin stream;
  • Cook after boiling for no more than five minutes;
  • Pour the cooled syrup to ice cream, beat with a mixer or blender.

The syrup can be replaced with jam. To do this, drain the syrup and add to the melted ice cream.

It is important to know!

Russia has launched a new federal program for all women suffering from obesity and overweight "I am for a healthy body!" During the program, every Russian woman will be able to try a unique highly effective fat-burning complex"Bee Slim" received 1 jar absolutely free. The complex will help to get rid of excess weight in 14 days at home!

Mint - orange

The tincture must be prepared in advance, two weeks before the preparation of the cake.

It goes well with a fruit layer, especially if it includes kiwi.

Ingredients:

  • 30 gr. fresh mint;
  • 1 orange;
  • 100 ml. cognac;
  • 200 gr. powdered sugar;
  • 0.5 cups of water.

Cooking process:

  • We wash the mint, finely chop it, pour it with a mixture of water and cognac or vodka;
  • Let it brew for 4 hours.
  • Strain through a sieve, add powdered sugar. Sugar should be completely dissolved.
  • Pour the sugar-mint mixture into a jar and put in a dark place to infuse for two weeks;
  • Before soaking the cakes, add orange juice.

Citrus sour cream

Citrus fruits go well with sweet sour cream. You can add orange, lemon, zest and a little juice. Citrus juice with sour cream is very tasty. If you love honey cake, then this is the perfect impregnation for honey cakes.

  • 500 gr. fat sour cream;
  • A glass of sugar;
  • Orange or lemon.

Cooking process:

  • Beat sour cream with granulated sugar until an air mass is obtained;
  • You can add vanilla sugar, which is especially good for honey cake;
  • Three lemon zest on a fine grater, only the dark yellow part;
  • Add 0.5 lemon juice. Mix properly.

Rum cherry

Biscuit cakes go well with rum-cherry impregnation.

Ingredients:

  • rum - 3 tbsp. spoons;
  • granulated sugar - 3 tbsp. spoons;
  • cherry syrup - 0.5 cups;
  • water - 1 glass;

Mix syrup with rum and water. Rum-cherry mixture must be brought to a boil, add granulated sugar. Boil three minutes.

Chocolate

  • butter - 120 gr.;
  • chocolate (bitter, milk) - 80 gr.;
  • condensed milk - 0.5 cans.

Chocolate impregnation is prepared in a water bath.

Cooking process:

  • Melt dark chocolate in a water bath;
  • Add milk to the melted chocolate mass;
  • Softened butter, chopped into cubes, add to the milk-chocolate mixture.

Mix everything well, do not let it boil. Warm cakes are impregnated with hot chocolate impregnation.

Using jam

  • jam to your taste - 0.4 cups;
  • sugar to taste;
  • water - 1 glass.

Having prepared the impregnation with currant jam, you can safely soak the cake layers of the "Negro in Foam" cake. This impregnation recipe goes well with sour cream.

Bring the jam with water to a boil. If you added sugar, then cook the syrup until it is completely dissolved.

Dairy

This type of impregnation can be prepared using whole or condensed milk.

With whole milk:

  • milk - 400 ml;
  • powdered sugar - 1 cup;
  • vanilla sugar - 1 teaspoon.

Bring to a boil and cool.

With condensed milk:

  • condensed milk - 0.5 cans;
  • hot water - 2.5 cups;

Pour milk with boiling water, then add vanilla sugar. We impregnate the cakes with hot impregnation.

orange rum

The number of ingredients is calculated for the impregnation of 4 cakes:

  • Orange juice with pulp - 1.5 cups;
  • granulated sugar - 1 glass;
  • rum - 3 tbsp. spoons.

Stages:

  • Bring orange juice to a boil.
  • Add granulated sugar to boiling juice;
  • Cook the syrup until the sugar is completely dissolved;
  • We remove from the fire;
  • Rum is added to the cooled syrup for taste and aroma.

Apricot impregnation is perfect for impregnating honey cakes.

For its preparation you will need:

  • Water - 5 tbsp. spoons;
  • Apricot tincture or liqueur - 1.5 tbsp. spoons;
  • Sugar - to taste.

Cooking steps:

  • We combine water with granulated sugar;
  • Bring to a boil, stirring constantly;
  • Remove from heat and let cool to 50 degrees;
  • We introduce apricot liqueur into the chilled syrup for taste and aroma.

For peach syrup:

  • Syrup - 500 ml. from canned peaches;
  • Sugar - 1 cup;
  • Water - 100 ml.

Cooking:

  • We mix the ingredients;
  • bring to a boil;
  • Remove from heat, cool to room temperature.

With coconut

The layer goes well with whipped cream.

Components:

  • Coconut flakes - 2 bags;
  • Condensed milk - 1 can;
  • Cream - 1 cup (fat content not less than 25%);
  • Vanillin - 2 teaspoons.

Cooking steps:

  • Dry the shavings in a pan until slightly brown. Grind in a blender or coffee grinder;
  • Combine shavings with other ingredients and mix well.

Subtleties of preparation of impregnation:

  • Water with sugar should be boiled until the sugar is completely dissolved;
  • Alcohol flavorings for taste and aroma are added only to the cooled syrup;
  • In order for the cakes to be well saturated with syrup, they need to infuse for at least 5 hours;
  • The cakes will soak faster if you lubricate them with warm syrup;
  • The amount of impregnation depends on the number of cakes, as well as taste preferences. In the classic version, the golden rule is used - 1: 0.7: 1.2. For one baked cake, 0.7 parts of impregnation and 1.2 parts of cream are used.

Now you are fully armed with recipes for soaking cakes for biscuit and honey cake. Bon appetit!

Do you want to please your loved ones with amazing pastries? Then we suggest you bake homemade is easy to perform, you just need to stock up on food, a few hours of free time and a good mood. By the way, it is not a shame to offer such pastries to guests. No wonder such a popular dessert has so many variations. We will consider the most popular of them.

Honey cake with sour cream

Such a cake will become a favorite of the whole family, and you will need to make it a rule to cook it for holidays, such as birthdays. All guests will dream about the addition, and for the hostess there is no better praise than empty plates and inquiring looks. So, we will prepare a homemade honey cake. This recipe was used by our grandmothers. And for the preparation of cakes, we need the following ingredients:

  • wheat flour of the highest grade - 2 cups;
  • granulated sugar - 1 glass;
  • fresh selected chicken egg - 2 pieces;
  • honey - 4 tablespoons;
  • butter - 50 g;
  • soda slaked with vinegar - 0.5 teaspoon.

We use two types of cream

To impregnate the cakes, you will need 2 types of cream: sour cream and with condensed milk. The homemade honey cake, the recipe of which is presented here, consists of layers, and the cream alternates on the layer. To prepare sour cream we take:

  • sour cream 20% fat - 500 g;
  • granulated sugar - 1 cup.

Sour cream for such a cream must still be taken fatter, unlike the one that is put in baking. We also need to prepare another type of cream. To do this, take:

  • condensed milk (prepared according to GOST) - 1 can;
  • butter of the highest grade - 1 pack (200 g).

Again, we will not save on ingredients, because cheaper analogues of condensed milk and butter have a characteristic aftertaste and liquid consistency. And we want the output to be an excellent honey cake cake at home. We recommend using only natural and high-quality ingredients.

Due to the fact that our tender dough for cakes should be cooked in a water bath, we take two pots of different sizes. We also need to stock up on a lid with a diameter the size of the future cake. The stick of butter should already be softened. Some housewives make it a rule to get margarine or butter for baking from the night.

Now a few words about chicken eggs that will go on homemade honey cake. The recipe says to take 2 eggs (CO) for the test. If you are not used to buying a perfect egg, then take 3 pieces of C1 or, respectively, 4 pieces of C2.

Is it possible to soak the cakes a few days before serving?

It happens that you want to please your guests, but there is not enough time the day before. So the housewives bake their signature cakes two or three days before the celebration. After standing for several days in the refrigerator, the homemade honey cake completely soaked in cream, the recipe of which you are now reading, loses its taste. Tip: if you do not have enough time the day before, bake only the cakes and put them in the refrigerator. Make the cream the next day and soak the cakes a few hours before serving. Guests will be delighted!

Dough preparation technology

Take a small saucepan, in which we plan to brew the dough, and beat the chicken eggs in it into a lush, thick foam. Then add soft butter, soda and honey there. We mix the components and send them to languish in a water bath for 20 minutes.

How to prepare a water bath?

Even before we begin to beat the eggs, we insert both saucepans into each other. Pour water between them so that it does not reach the edge. Otherwise, water will splash onto the honey mass during boiling. Next, remove the top bowl and begin to beat the eggs in it. And the lower one, the one with water, put on fire and bring to a boil. Homemade honey cake (a culinary recipe is easy to master) is baked from custard dough. To do this, put the resulting mass of eggs and honey in a water bath and stir continuously for 20 minutes. During this time, you will see how transformations begin to occur with the honey mass. The heated composition noticeably increases in volume, the color becomes darkish honey. These changes signal that it is time to add some flour to the contents of the saucepan. Add a third of all the flour indicated in the recipe, mix well and brew in a water bath for one minute. All this time, do not stop stirring.

Important! Too much flour at this stage is not added to honey cakes. As indicated by the rather liquid consistency of the choux pastry.

Mixing custard dough with flour

Before using flour, it must be enriched with oxygen (sift). Now it remains to remove our unimaginably fragrant honey composition from the water bath and add 2 tablespoons of flour to it, mix everything well. Be sure to make sure that there is not a single lump left in the dough. Let the custard thicken slightly. Then we pour the unused part of the flour onto the surface where we plan to knead the dough, and make a recess. When we see that the custard mass has already seized, we will shift it to the working surface for kneading. Sculpting the mass should be neat and careful. Lightly wrap the edges of the honey composition, gradually adding new portions of flour to it. Perhaps the custard dough has not yet completely cooled down, so it is necessary to sculpt a lump with caution. The result is a plastic lump, not cool, but at the same time not soft. Homemade honey cake, the recipe of which is presented here, is baked from plastic, well-rolled dough. If you overdo it a little with the consistency, then it will be difficult to roll out the cakes.

How many parts does a honey cake have?

Divide the entire mass formed from the dough into 8 identical light brown rounds. In the process of forming balls, you can lightly sprinkle your palms with water. So the dough will become more pliable and will not stick to your hands. Formed balls are best placed on a large cutting board lightly dusted with flour. Now we will send the rounds for no more than half an hour to “rest” in the refrigerator. To prevent drying, cover the dough with a plastic bag.

Tip: it's better to set a timer that will signal the cooling of the honey balls. If you forget about the cooled rounds, go about your other urgent business and miss the time, your dough will become "wooden" and crumble when rolled out. Sometimes rounds are enough for 15 minutes for final cooling. If in doubt, you can always check the dough by hand.

We roll out the cakes

It is clear to every housewife that only cakes of the same thickness can form the perfect homemade honey cake. The best recipes vying with each other dedicate amateur cooks to the intricacies of the process. So, we try to roll out cakes that are the same in thickness. It is in thickness, since we have a saucepan lid to format the cake. It is important that the rolled layer is wider in diameter than the lid, otherwise the edges will form uneven. We will cut it after the cakes are baked. In the meantime, take a baking sheet, line it with parchment paper and lay out the resulting cake blank. We bake all 8 cakes one after another in an oven preheated to 180 degrees. On average, it takes 3-4 minutes for one layer.

Closely following the process

Due to the fact that the process of baking a honey cake is fleeting, it is better not to leave the oven. After all, no one wants to treat guests with firebrands. A beautiful brown color with a golden tint will signal the removal of the next cake from the oven. If you doubt that baking will be successful, play it safe: reduce the oven temperature to 160 degrees. However, in this case, the residence time of the cake in the oven increases to 8 minutes.

Honey cakes: how to make a honey cake for a feast for the eyes?

The secret to perfect baking is simple. It is necessary to cut the baked cake directly on the baking sheet. We apply the lid chosen a little earlier to the finished cake, press and turn slightly. This procedure is sufficient for filigree cutting. What if the house does not have modern pots with lids that protrude from the edges? Then we apply a template that is found (it can be a plate), and carefully cut the cake around the entire circumference with a sharp knife. In any case, do it right away. Set aside the trimmings, they will still be used as sprinkles.

By the end of baking, we will have a whole mountain of cakes lined up, which will immediately harden slightly. All honey cakes go through this state. How to cook a honey cake so that it tastes tender? Everything is very simple, 2 types of creamy mass will come to the rescue as an impregnation. In the meantime, we will make sweet crumbs for sprinkling from the remaining scraps. And it’s good that the dough immediately hardens after baking, because a rolling pin will easily help convert the scraps into crumbs.

Whip the cream

It's time to prepare the cream. Some housewives completely manage with only one type of impregnation - from condensed milk. Try the amazing combination of cream masses and you won't regret it for a minute!

So, let's start beating sour cream with granulated sugar, gradually adding sugar to the total mass. Beat for a long time, at least 10 minutes, and look at the state: if the cream has already increased in volume and become lush, then it is ready.

In another bowl, we will beat the butter and condensed milk. The butter should be soft, but not melted. This type of cream whips up in a matter of seconds, but only if the products are of high quality. By the way, we have already talked about this.

We form a cake

We will impregnate the cakes in turn: one - with sour cream, one - with oil, etc. If you want an unusually delicate taste, do not spare the cream, and also grease the bottom of the dish with sour cream. In this case, even the bottom layer will receive its portion of happiness. We put the cakes on top of each other without pressing them. This is done so that as much cream as possible gets into the dough. When all 8 cakes are stacked on top of each other and missed, the final chord comes. Let's coat the whole cake on top, remove the rest of the cream from the dish, and then start to sprinkle the dessert with sweet crumbs. Can you feel your saliva already flowing? Now let's leave our fragrant honey dessert to infuse at room temperature for 2 hours, and then put it in the refrigerator for another 6 hours. You can leave the dish overnight, just remember to carefully cover the cake with cling film.

We hope you enjoy this recipe (homemade honey will appeal to all members of your family.

Happy tea!

To prepare a delicious pie, cake or rolls, it is unsatisfactory to smear the finished cakes with cream. As usual, in this case, the dessert turns out to be dry and not very appetizing. To make a truly luxurious dish will allow deliberately prepared syrup, one that will saturate the cakes with moisture, as a result of which the entire slice of delicacy will literally melt in your mouth.

But how to properly impregnate cakes? This is what will be discussed in our article.

What are biscuit cakes?

Traditionally, biscuit cakes are made from eggs, flour, and also granulated sugar. In some recipes, it is also possible to meet butter, but such a dough is more suitable for baking muffins.

After preparing the biscuit dough, the delicacy is glazed using soufflé or cream. However, even after such a “treatment”, the dessert can be quite dry; consequently, experienced chefs choose to use a special impregnation for cakes.

What is biscuit impregnation made of?

The classic version of the syrup is prepared from granulated sugar and water, in which alcoholic beverages such as rum, liquor or cognac can be added as it is prepared.

But a delicacy prepared according to this recipe should not be treated to children. In order to prepare a "children's" delicacy, it is better to make sour cream or honey biscuit.

Sour cream for biscuit

To make a delicious sour cream for soaking biscuit cakes, you will need the following ingredients:

  • 5 kg of thick sour cream (at least 20% fat);
  • 5 cups of granulated sugar;
  • 2 sachets of vanilla.

Cooking process:

  • In a separate bowl, combine sour cream with granulated sugar;
  • Beat sour cream with a mixer for at least 10-15 minutes;
  • When the mixture thickens, add vanilla to it;
  • Mix the cream thoroughly.

After preparing the cream, it is necessary to thoroughly coat the baked layers so that they are soaked. This will take 2 to 3 hours. It all depends on how dry the dough turned out, and what consistency the cream formed.

Impregnation for honey cakes

If you decide to cook a delicate honey cake, you definitely cannot do without an appetizing syrup.

To prepare the impregnation, you need to take the following ingredients:

  • A glass of freshly squeezed lemon juice;
  • 3 art. l. granulated sugar;
  • 2 tbsp. l. honey.

Cooking process:

  • Heat lemon juice in a metal bowl;
  • Add granulated sugar to the saucepan, then mix everything thoroughly;
  • Then put the required number of honey;
  • When the honey is completely dissolved, remove the syrup from the heat.

It is desirable to process a cake or a biscuit with hot syrup, then they will be better saturated. After this, the cake should be given a "break" for a couple more hours, after which it is allowed to start the meal.

Cream based on condensed milk

Also, for the preparation of rolls and cakes, it is allowed to use creams based on condensed milk for soaking cakes. Due to the delicate consistency of the mass, confectionery products are unimaginably appetizing.

So, in order to make a cream, you will need the following components:

  • 100-120 g butter;
  • 1 st. l. honey;
  • Bank of condensed milk;
  • 6 art. l. sour cream.

Cooking process:

  • Melt the butter over a fire, then add honey to it;
  • Bring contents to a boil;
  • When the mass darkens, cool it to room temperature;
  • Then add sour cream and condensed milk to the mixture;
  • Mix all the ingredients with a mixer for 5-6 minutes.

Ready-made impregnation is perfect for honey cakes, cakes and other sugary flour desserts. To make the treat tender, do not spare the cream, coat the layers richly.

Syrup with liqueur

To make a delicious "ripe" dessert, take the following ingredients:

  • 3 art. l. liquor;
  • 200 g of granulated sugar;
  • 200 ml of boiled water.

Cooking process:

  • Take a small metal saucepan and combine all the ingredients in it;
  • Heat the contents over low heat until the granulated sugar is completely dissolved;
  • Then remove the syrup from the heat and let it brew for 5-10 minutes.

"Low-alcohol" syrup for impregnation of fresh cakes should be used neatly. Therefore, in the process of combining the components, be careful not to overdo it with the amount of liquor, on the contrary, the taste of the biscuit will turn out to be cloying.

Impregnation for biscuit cakes, exclusively for honey ones, requires special attention. The fact is that the dough turns out to be quite dense, therefore it is desirable that the syrup or cream with which you are going to smear the biscuit is not too thick, on the contrary, the dessert will turn out to be dry.

And during the preparation of a fruit biscuit or cake, you will need much less syrup, because the fruit will give personal juice during the baking process.

And if you don’t want the dessert to crumble before your eyes, try not to overuse creams and liquid impregnation.

To make a delicious treat from biscuit cakes, you should definitely use “moisturizing” creams and syrups. As a result, the dough is tender, and the dessert slices melt in your mouth.

Using the recipes presented in the article, you will definitely be able to prepare luxurious and mouth-watering confectionery products that you will not be ashamed to treat your relatives and guests.

For a good mood, sometimes you need quite a bit - just a cup of fragrant tea with a simple but delicious homemade cake. Baking from honey cakes has long earned the respect of culinary specialists and sweet tooth. Yes, and time for this dessert will take a little - about an hour. It's time to put on an apron and sweeten things up a bit!

Main Ingredients

This recipe was used in the old days, and many people still bake such cakes, because they amaze with taste, and the aroma of honey gives originality and originality to the cake.

What is needed for the test:

For cream:

  • 1 way to prepare the impregnation - mix 550 g of sour cream (the fatter the better) with 1 cup of granulated sugar.
  • 2 cooking method - beat 220 g of butter (and again, the fatter - the better) with the contents of 1 can of condensed milk.
  • 3 cooking method (the more different creams you use in the recipe, the tastier the cake is) - 1 tbsp. l. mix flour with 1 tsp. starch and a glass of granulated sugar. Pour in 1 glass of milk, carefully remove the lumps. Cook until thickened, do not forget to stir constantly. After the impregnation for honey cakes has cooled, add 200 g of sour cream (fatty), 100 g of soft butter, a little boiled condensed milk to it. Mix everything thoroughly. The cream turns out - overeating!

It is worth remembering that the quality, naturalness and shelf life of the ingredients clearly affect the taste of the final product. From fresh and perfectly selected ingredients, even if a higher price category, you will definitely get a masterpiece cake!

Cooking steps

To make the cakes delicious, you should do everything according to the recipe. It is advisable to use a measuring cup and a spoon. If there is a problem, how to soak the honey cake, then take note of the best recipe.

.

Cake baking

For baking cakes you need:

Cream making options

As for the cream you can make it with sour cream. It is necessary to beat it for 9 minutes, gradually adding sugar. Once the mass has become lush, your cream is ready!

With the second impregnation option, things are easier. If the butter is at room temperature, then it will take 10 seconds to whip. This is the most common honey cake cream recipe. Which cream to choose depends on personal taste preferences.

It is necessary to lubricate the layers with impregnation quickly so that the cakes do not become stale. The cream can be alternated and in no case save. The more impregnation, the juicier the honey cake will turn out.

Never use a cake press (do not cover it with a heavy lid and do not squeeze it). At the end, coat the finished culinary masterpiece with whole cream and sprinkle with crumbs from scraps.

For a good impregnation of the cake, before serving, you should let the honey cake brew in the refrigerator for a couple of hours. In this case, the impregnation cream will harden, and the cake pieces will keep their shape better. In addition, in the refrigerator, the cake will soak much better, the cakes will be much softer.

Have a sweet and delicious pastime!

Attention, only TODAY!

First, let me tell you a little story.

"Medovik" is a delicious dessert consisting of many layers soaked in cream. There is a legend about his appearance. Elizabeth, the wife of Emperor Alexander I, did not eat honey at all. The kitchen staff knew about this and did not add it to the composition of the dishes.

One day, a new young cook was admitted to the palace kitchen. It was said to bake something interesting. The new confectioner was not aware of Elizabeth's preferences. He wanted to stand out, and decided to cook pastries with this forbidden product!

The cake was a success! Its layers were so tasty, airy and soaked in delicious cream that they seemed weightless. And it tasted like caramel.

After trying a new dessert, Elizabeth asked about its composition. But the confectioner already knew about the empress's preferences. They told him everything, though after he had already prepared a treat. But he didn't cheat either. And when the cook said that the served treat was honey, she just laughed. Later, Elizabeth ordered to thank him well for his ingenuity. Since then, it has been her favorite dessert!

Let's start cooking. I bring to your attention a recipe in which we will consider everything literally step by step. There will also be a photo for each step.


We will need.

Cake Ingredients:

  • eggs 4 pcs.
  • sugar 1 tbsp.
  • honey 4 tbsp. l.
  • butter 100 gr.
  • flour 3 tbsp.
  • pinch of salt
  • vanillin - on the tip of a knife
  • soda 1 tbsp. l.

Cream Ingredients:

  • butter 250 gr

Cooking dough and baking cakes

There are two ways to prepare dough

  • in a water bath
  • in a pot on fire

According to this recipe, we will cook it in a water bath. Prepare a bowl and saucepan. The size should be chosen so that the bowl closes it like a lid.


Put a pot of water on fire. It is very important to pour it so much that at the moment of boiling it does not reach the bottom of the bowl. That is, the ingredients will not be melted in water, but in steam.

When the water boils, put the butter, sugar and honey into a bowl.


It is better to use good quality products, then the cakes will turn out to be very tender and fragrant.

Remember that the taste of honey will determine the baked cakes. And the taste of the whole and the whole dessert directly depends on this. Therefore, before spreading it to the general mass, try it.

And also use good quality oil, namely with a fat content of 82.5%. If it has a lower percentage, then it probably contains trans fats and which are unhealthy.

All products should be melted to achieve a uniform consistency. This will take approximately 10 minutes. Do not forget to constantly stir the contents. The fire must be strong enough to keep the water constantly boiling.


In a separate bowl, beat the eggs until a slight foam appears. It is necessary that the yolk is well connected with the protein, since if it enters the hot mixture, the protein can curl up.

Therefore, it is better to knock down with a mixer, or a whisk. Slowly pour the beaten eggs into the melted mass, while stirring vigorously. The mass is hot, and the eggs in it can simply be boiled.


Without removing the bowl from the pan, add soda.


Soda should not be extinguished. It will be extinguished with honey during the preparation of the dough. Already in the finished product, its taste will not be felt at all.

Warm up the mixture in a water bath to such a state until the process of active foaming ends. After that, remove from fire. It turned out to be very airy.

Sift the flour in the volume we need into a deep bowl. Add vanilla and mix it with flour.

In the process of sifting, the flour becomes looser, enriched with oxygen. The cakes are more fluffy and rise higher.

Then add flour little by little. It is recommended, when it is introduced into the dough, to sift it again beforehand. After adding the flour, mix everything thoroughly. And mix in the same way until all the flour is added to the dough.

Add flour in parts and at the same time knead while stirring the mixture with a spoon.


It turned out a sticky homogeneous mass, it is still quite liquid. You can add the rest of the flour to it and mix it in the same way. This will keep the dough sticky but firmer.


Now, when it is already difficult to mix with a spoon, lightly “dust” the work surface with flour. Put the dough on the table and continue to knead it with your hands. It is necessary to bring it to such a density that it can be collected. In this case, the dough will take more flour from the table, so if necessary, it will need to be poured.

The finished dough no longer sticks to the hands and to the table, it seems to flow from the hand. And if you leave it on the table, it will be slightly distributed to the sides. However, not very much, although visible to the eye.


Next, you should form a small sausage. Then wrap it in cling film and refrigerate for about 1 hour. When it cools enough, it will become a little denser and almost not stick to your hands.


After it is infused, it must be divided into 8, approximately equal parts.


Roll out each piece into a ball, giving it a rounded shape. On the desktop, we leave only one with which we will work. Put the rest in a bowl, covered with cling film, a towel and put in the refrigerator.

Roll out the ball into a thin crust. Since the dough is a little sticky, it is necessary to "dust" it with flour a little. Roll out to desired size and thickness. You can measure the size using the lid of the pan. With its help, we will form even cakes. And the thickness of the product should be no more than 0.5 cm.

It is best to roll out the cakes on parchment paper. Subsequently, it will be more convenient to remove them from it. And it will also be easier to transfer the workpiece to a baking sheet.


From the resulting thin layer, it is necessary to cut the cake. We do not throw away the scraps, it is recommended to lay them out side by side, in the future we will need them to decorate the cake.


To cut the cake faster, as already noted, you can use a suitable lid from the pan.

Send the cake to the oven preheated to 160-180 degrees. It is important not to overdo it in it, otherwise it will turn out to be very fragile and overcooked. And as a result, it is poorly saturated with cream.


Bake each cake for about 5 minutes until a reddish hue appears. We take out the finished workpiece from the oven, and remove it from the parchment. It should be soft, but when it cools it will harden a little.

By analogy, we do the same with the remaining dough balls, taking them one at a time from the refrigerator.

  • There is another way when the cakes are baked in an oven heated to 200 degrees. In this case, the baking time will only take 2 minutes.


It is very convenient to use two baking sheets when baking. While one cake is baking, we form the second. In this case, the oven does not stand idle, and it takes half the time to bake.

At the end of baking, collect all the baked trimmings and put them in a baking sheet. First you should grind them a little with your hands, then you can use a rolling pin. It turns out crumbs of different sizes, they will look quite interesting on our cake.


Or you can use a blender. In this case, you can get a smaller crumb. Here, it's more convenient for someone.

Transfer the crumbs to a bowl and leave until the desired moment.

Cooking butter cream on condensed milk

Let's start preparing the cream. Put the oil in a bowl, it is necessary that it is slightly softened. I repeat once again that it is better to use oil with a fat content of 82.5%.


The cream is very easy to make. This used to take a lot of time, as they were knocked down mainly by hand. Now almost everyone has a mixer. And with it, everything happens just many times faster.

First, beat the butter for 4 minutes to get a voluminous, elastic white mass. The speed must be high.

The main secrets of this cream are as follows:

  • well whipped butter
  • butter and condensed milk should be about the same temperature

Then pour in the condensed milk in small portions, while continuing to whip the cream. Beat for about 10 minutes until a homogeneous airy consistency is obtained. The main thing in the cooking process is not to interrupt it, carefully monitor its condition.


If the oil cream is “cut off” (it turns out, as it were, with grains), you need to warm it up a little and beat it again.


Cream is ready!

Assembling the cake

Put the first cake on a beautiful flat dish or stand. Lubricate it well with the resulting cream. Spread it out in moderation so that the layer is only smeared and not too thick.

In order for it to be enough for all the cakes, approximately divide it in a bowl into the required number of parts.


Grease all the cakes in the same way. Leave the cream on the top as well. It will have crumbs on it.

This is how the assembled cake looks like, smeared with cream on all sides.


When the whole cake is assembled, it must be sprinkled with prepared crumbs.

First, “attach” the crumb to the sides. To do this, you just need to substitute the boat to the edge, and gently sprinkling the crumbs, press it. Then sprinkle over the top. This is what the finished cake looks like.


It is recommended to leave it on the table for 2-3 hours for impregnation, then put it in the refrigerator. During this time, it will become more moist, the cakes will absorb the cream and the desired honey flavor will appear. Serve the cake with freshly brewed aromatic tea!

It's hard to put into words how delicious it is. I think that it is no worse than what was served at the table of Empress Elizabeth.

Homemade honey cake with custard

As you already know, there are a huge number of recipes for this dessert. I propose to prepare one more of the options, and then decide which one you liked more. According to this recipe, it will turn out very tender, tasty and well soaked.

The cakes are thin and slightly moist, they hold their shape well. It turns out it is quite satisfying, to get enough, just one piece is enough.

There are many options for preparing Medovik, and there is no shortage of cream for decorating it. It can be like sour cream with sugar, boiled condensed milk, butter or custard, caramel and much more. Below will be described in detail how to cook Honey cake with custard.


Cake Ingredients:

  • eggs 3 pcs.
  • butter 150 gr.
  • honey 3 tbsp. l.
  • sugar 1.5 tbsp.
  • flour 3 tbsp.
  • soda 3 tsp
  • ground walnut 200 gr.
  • cookies 4-5 pcs.

Cream Ingredients:

  • eggs 3 pcs.
  • flour 3 tbsp. l.
  • sugar 1 tbsp.
  • milk 3 tbsp.
  • butter 200 gr.
  • condensed milk 1 can (380 gr.)

Dough preparation

If in the previous recipe we cooked the dough in a water bath, then in this recipe I will show how it can be kneaded in a saucepan over a fire.

The necessary products must be taken out of the refrigerator before cooking. We need them at room temperature.

Crack eggs into a deep bowl and add sugar. Beat them with a mixer at high speed until the color changes to almost white. Also, the mass should increase in volume, and the sugar should completely dissolve.


Place butter and honey in a saucepan and place over medium heat. Constantly stirring to allow the products to completely melt.


When the mass becomes homogeneous, you can add beaten eggs with sugar. Pour in a thin stream, while constantly stirring the mass intensively enough so that the eggs do not curl.


Bring the mixture to a boil over moderate heat. Keep stirring to avoid burning. When everything boils, you need to remove the pan from the heat and add soda.


Mix everything well, put the pan on the stove and bring the contents to a boil again.

When soda reacts with honey, the process of foam formation will begin, so add it in its pure form. That is, you do not need to extinguish it.

Add half of the pre-sifted flour in small portions. Knead the dough with a spoon. Then add some more flour and mix it into the mixture again. When it becomes homogeneous again, pour in the rest and knead the viscous dough right in the pan.


The dough is ready. Now you need to cover the pan and leave for 1 hour to infuse.

Cooking custard

Pour milk into a saucepan and place over medium heat. If you want the cream to be more nutritious, then use milk 3.2, or even 6% fat. But you can use milk with a lower percentage. It will be delicious in any case. Moreover, the composition will also include oil.


In a deep bowl, mix eggs with sugar and flour. You don't need to beat too hard, you just need to make it smooth. You can beat with a mixer or just a whisk.


Pour the egg mixture into the hot but not boiling milk.


Gradually, the cream begins to thicken, and as soon as it boils, you need to reduce the heat. Continue cooking until the consistency of thick sour cream. At the same time, it should be mixed more often so that the mass turns out without lumps and does not burn. If this happens, then it will be possible to assume that the cream is spoiled. Even if it remains light on top, the smell will still spread and be felt. Therefore, do not leave the pan for a long time.

When the cream becomes the desired density, turn off the heat.

Add butter and condensed milk to the resulting mass, mix everything well and let it cool completely.

You can not make the cream so saturated, and do not add condensed milk. In this case, it will be enough to limit ourselves to only butter, which, let me remind you, is better to have 82.5%.


The cream is not very thick, which is well suited for soaking the cake.

Cooking a cake

Our dough has cooled down, we proceed to the formation and baking of cakes. Place the cooled dough on a floured work surface.


Knead it thoroughly with your hands so that the dough becomes more dense and less sticky. Properly mixed, it should not stick to the table and hands. At the same time, it must retain its plasticity and not become excessively rigid.

Form a fairly thick sausage. This will make it easier to cut the dough into equal pieces.

Divide it into about 8 equal parts. That is how many cakes we will have to end up with.


Roll each piece in flour beforehand and give it a rounded shape for easier rolling. Leave the desired piece, and cover the rest with a towel to prevent airing.


Then you need to roll out the cakes to the size of the baking dish. Transfer the workpiece and send it to the oven preheated to 180 degrees, bake for about 4 - 5 minutes.

Or the cakes can be rolled out on parchment paper and baked on a baking sheet. And then cut out according to the given shape.


By analogy, roll out and bake all the remaining cakes.

When we have everything ready, let's start assembling our dessert. Install an additional side into the split form, as the finished Honey cake will turn out to be high.


Lubricate each cake generously with cream and sprinkle with nuts. But it is not necessary to do so. If you are not a fan of walnuts, or you simply do not have them, then you can not add them!


Spread the cakes evenly, and make sure that you have enough cream for them all. Thus, you need to collect the entire cake as a whole. It is not necessary to sprinkle the topmost cake with nuts; we will have crumbs already prepared for this. Although it will not be superfluous, you can additionally sprinkle it, especially if the nuts remain.


Put the prepared cookies in a bag and crush it with a rolling pin into small crumbs.


Sprinkle cookie crumbs over the top and leave a little on the sides. In this form, leave the cake for 4 - 5 hours for impregnation.


When it is saturated, you will need to carefully remove the form and sides, and sprinkle the sides well. Our honey cake with custard is ready. You can decorate it as you wish.


A word of advice: since the cake turns out to be especially tender, it is better to collect it immediately on a beautiful dish or on a stand, on which the product will subsequently be served.

The honey cake turned out to be very tender, well-soaked and incredibly tasty. Be sure to cook this, you will like it!

Video on how to make honey cake "Ryzhik" with sour cream

One of the traditional ones is Medovik cooked on sour cream. It was in this performance that our mothers and grandmothers prepared it. And although the cake is called the same in all cases, the taste in all versions is different.

This recipe, perhaps, is in every recipe book of those who baked in the 80s. It was passed literally from hand to hand. And this is not at all accidental. In those years, he was just mega-popular. And with sour cream.

And the thing is that butter was in short supply. And to allocate a pack of oil for cream was a special luxury. Therefore, they used a sour cream analogue. It turned out not as thick as custard or oily. But that didn't make it any less delicious. And now such a cream can be made thicker thanks to thickeners.

Let's see the whole process from start to finish.

Also in this recipe you can see all the incomprehensible moments. Namely, what consistency should the dough for baking cakes be, how to roll them out and to what state to bake.

As you can see, everything is quite simple, it just takes a little time. Two recipes with step-by-step descriptions and one video will help you with this. When you try to cook all of them, you can already safely compose a recipe for cakes and creams.


Someone will find it easier to make a cream on the stove, and someone will knead it in a water bath in the old fashioned way. Same with cream. You can cook with the one you like best. For example, you can take as a basis any of the options proposed today and add fresh or frozen berries to it.

The same goes for decorations. The cake can be decorated not only with crumbs, but also with a layer of cream. Decorate it with berries or fruits, or make figurines from mastic.

Nowadays, this cake is very popular. Many housewives, when choosing a dessert for tea, stop on it. After all, it turns out to be very tender, velvety, and the aroma of honey leaves no one indifferent.

I wish you always successful baking. Bon appetit!

© 2022 Encyclopedia of honey and beekeeping