Honey cake recipe with sour cream. Homemade honey cake recipe with sour cream. Sponge cake with sour cream

Date of writing: 21.04.2024

Reading time: 23 minutes

Housewives often search on the Internet for a recipe on how to make honey cake with sour cream at home. This cake is one of the most accessible and inexpensive options for sweet pastries. It does not require a large number of ingredients to prepare it. Any housewife always has everything she needs. But the right combination of products makes the taste of the finished dish exquisite and delicate.

About the benefits of homemade baking

To bake a delicious homemade cake with sour cream, you don’t have to stand at the stove all day. You need to find a recipe that makes baking quick and easy. One of these options is everyone’s favorite honey cake. It got its name because it has a delicate honey aroma. The pleasant combination of honey dough and airy sour cream cream makes this dessert incredibly tasty; it literally melts in your mouth. In addition to honey cake, you can make other homemade cakes. For example, since Soviet times, the most popular options are:

But most often housewives make honey cake, because the recipe is very simple, and if you wish, you can buy ready-made cakes, the taste will not suffer from this. Natural honey, which is part of the finished dessert, makes this sweet dish not only tasty, but also healthy. The same can be said about sour cream and butter, which are part of the cream: if these products are natural and contain not vegetable, but animal fats, the cake will be satisfying and nutritious.

You won't be able to gain weight after eating this dessert even if you want to. A person feels full after just one or two bites and doesn’t want any more. An appetizing honey cake can be an excellent breakfast; you just need to serve the dessert with tea, cocoa or hot milk. To make the cake even healthier and more nutritious, many housewives decorate it with fresh or compote fruits.

A homemade dessert prepared by a caring mother or grandmother will certainly please the main sweet tooth lovers - children.

Honey cake at home

Any novice housewife can easily cope with preparing honey cake, baking cakes and making cream. There are many recipes, the main thing is to find the simplest one. Essentially, a honey cake is a homemade cake with sour cream or other cream.

For preparation you will need:

130 g butter;
a glass of sugar;
3 tablespoons honey;
a teaspoon of soda;
2 eggs;
4 cups flour;
500 g sour cream and a glass of sugar for cream.

In order to prepare honey cake at home, you need:

Mix melted margarine with honey and granulated sugar, heat the resulting mixture;
Add baking soda or baking powder and heat in a water bath until the homogeneous mass turns white;
Beat the eggs, stir well;
Add flour and knead the dough. It doesn't have to be very stiff, but a batter won't do either. If it turns out runny, you can add a little more flour;
Divide the resulting dough into eight parts, roll each part into a thin circle using a rolling pin, bake until golden brown. All circles should be approximately the same size;
Place the finished cakes separately so that they do not stick together. You can lay them out on a clean white cloth or parchment paper folded in several layers;
Prepare sour cream, butter or custard according to any recipe;
Coat all the cakes with cream. The last cake, in addition to the cream, can be sprinkled with biscuit crumbs or grated milk chocolate, and decorated with any berries or fruits.

The finished dessert can be placed in the refrigerator overnight so that all the cakes are properly saturated with the filling.

Secrets of sour cream

To make the cake not only tasty, but also healthy, it is best to prepare the cream yourself. Many housewives use whipped cream for this. Indeed, this is a good option, because the taste is very delicate. But cream is quite high in calories, and industrially produced products may contain harmful additives. Therefore, the best option for cream is sour cream. Its classic recipe is quite simple and requires very few ingredients. The recipe for honey cake with homemade sour cream is undoubtedly the best recipe for making this dessert.

There are many options for sour cream, the simplest of which is sour cream whipped with granulated sugar. But there is a more interesting option, when butter and a pinch of aromatic vanillin or vanilla sugar are added to the same ingredients. Here are a few secrets of delicious cream:

The cream should not be too liquid, otherwise it will not be possible to make spectacular jewelry from it. Also, too liquid a mass will spread over the cakes and will not be absorbed into the dough.

Cake decoration

Baking from biscuit dough with cream is convenient because it can be decorated in different ways depending on the desire and imagination of the hostess. To do this, you can use special confectionery devices from which the cream is squeezed onto the surface of the cake in the form of various intricate shapes. If a housewife is preparing a honey cake with sour cream, she needs to find a step-by-step recipe that offers possible decor options for the finished product.

Here are some interesting design options:

Decorate the finished dessert with figures made from food mastic or marzipan;
Sprinkle the surface of the cake with a mixture of grated bitter (dark) and milk (light brown) chocolate;
Make an original inscription from cream that matches the situation, for example: “Happy Wedding Day”, “Happy Angel’s Day”, “Happy New Year”. This can be done by squeezing the cream onto the surface from a pastry tube;
Using the same tube, decorate the top cake with “borders” in the form of wavy or zigzag lines, draw different curls and flowers.

You can decorate baked goods with finely chopped pieces of colored marmalade or sprinkle with decorative multi-colored sprinkles, which are often used when decorating cupcakes and Easter cakes.

"Lazy" dessert option

In order to make a delicious cake, you don’t have to bake the cakes yourself; you can buy ready-made ones. They are sold in any stores and supermarkets, in confectionery departments. To make a delicious cake with sour cream, you just need to prepare this cream according to the classic recipe and coat the finished cakes with it, and then put the dish in the refrigerator overnight to soak.

In terms of taste, if everything is done correctly, this option is in no way inferior to a cake with homemade dough, since store-bought cakes are made according to the same recipe. The only difference is that preservatives are added to them so that the cakes can be stored for a long time, but these additives do not affect the taste of the finished dessert.

Before buying cakes, you should pay attention to ensure that they do not break or crumble. It is best to shape the cake on a flat wooden cutting board. It should be wide enough. If you don’t have such a board, you can simply cover the surface of the table with clean parchment baking paper in several layers. First, the first cake is carefully placed on the table surface, then it is carefully coated with cream.

It is necessary to coat the entire surface of the cake, including the corners, otherwise the finished cake will taste a little dry. Next, the next one is placed on the greased cake, and this work continues. For spreading, it is best to use a flat wooden spatula or an ordinary tablespoon. The penultimate cake layer is also thoroughly greased, and the last one can be crumbled into small pieces and sprinkled with crispy, delicious crumbs over the finished dessert. You shouldn't use waffle cakes; they don't go well with sour cream.

The finished dessert can be decorated with fresh fruit, as well as frozen or fresh wild berries. Raspberries, strawberries or large red currants, as well as orange or tangerine slices, work well.

Baking honey cake at home according to a classic recipe is a great way to please your family and friends. This cake will be a wonderful gift for the New Year or for any family celebration. The main thing is to choose high-quality products for baking and do not be lazy to whip the cream so that it turns out to be as airy as possible and melts in your mouth. Then those who do not like sour cream will practically not feel its specific taste. Of course, you can buy a honey cake in a store in a cardboard box, but such a cake is unlikely to be beneficial for your health and figure.

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Ingredients:

Flour - 0.5 kg.
Sugar - 350-400 grams.
Eggs - 2 pcs.
Butter - 100 grams.
Sour cream - 0.5 kg
Honey - 2-3 tbsp. l.
Soda - 1 tsp.

Delicious "Ryzhik"

Delicate and fragrant honey cake with sour cream is a favorite treat for sweet tooths of all ages. It is prepared for holidays or for welcoming dear guests, for birthdays or simply to pamper loved ones.

Honey cake is equally good with tea or coffee, and many people like its melting taste in combination with milk. Everyone should make a classic honey cake with sour cream at least once, because store-bought versions cannot be compared with it.

Homemade honey cake can be made with either sour cream or any other, but it is the first option that is considered original. It was according to this recipe that a honey cake with sour cream was prepared more than 200 years ago by an unknown pastry chef for Elizaveta Alekseevna, the wife of the Russian Emperor Alexander I.

The combination in this cake of sweet and aromatic honey cakes with sour cream, which has a slight sourness, won the heart of the royal person, ensuring the dessert’s popularity, which has not waned to this day. For more than two centuries, the classic recipe for honey cake with sour cream has undergone many changes and additions.

Today it is prepared with condensed milk, butter, curd or chocolate cream, and nuts, dried fruits, berries and jams are added. They even prepare a sponge honey cake with sour cream, completely changing the dough preparation technology.

Sometimes there are “lazy” options that are suitable for those who don’t have time or an oven; in particular, you can prepare cake layers for a honey cake with sour cream in a frying pan.

But the original recipe for a delicious honey cake with sour cream remains unchanged. Many people know this honey cake with sour cream as “Ryzhik”; mothers and grandmothers loved to cook it to please their households. Making such a layered dessert requires time and attention, in particular baking thin cakes, but the result is worth it.

A step-by-step recipe will help you prepare a real honey cake with sour cream, avoiding all possible difficulties. And based on it, you can experiment by changing the ingredients for the filling.

Of course, a delicious honey cake with sour cream cannot be called low-calorie, but sometimes you can indulge your weaknesses and treat yourself to this delicate, aromatic, melt-in-your-mouth delicacy.

Preparation

The recipe for homemade honey cake with sour cream is a must-have for every housewife, because this dessert is suitable for absolutely any special event. Even if you have no experience in creating confectionery masterpieces, a step-by-step recipe will help you prepare such a honey cake with sour cream according to all the rules.

In a deep bowl, combine butter, softened at room temperature, sugar (200-250 g) and honey. Heat the mixture in a water bath; to do this, boil water in a large saucepan in advance.
Heat the sweet butter mass with constant stirring until the sugar dissolves and the color of the mixture becomes uniform (about 20 minutes).
Add soda to the mixture, mix well and continue heating for another 1-2 minutes, then remove the bowl from the water bath.
Add eggs to the mixture and immediately stir vigorously until the consistency becomes homogeneous.
Gradually add sifted flour there, stirring thoroughly to form a smooth dough. You may need less flour, so watch the consistency. If there is too much flour, the dough will be tough.
Place the bowl of dough in the refrigerator for about 30-40 minutes.
Divide the chilled dough into 8-9 parts, rolling each into a ball.
Place each ball on a sheet of baking parchment lightly sprinkled with flour and roll out thinly. Cut the finished cake using a round mold (baking pan, pan lid, plate, etc.), and pierce the dough with a fork in several places. Leave the scraps next to the cake; they will also be needed.
Preheat the oven to 200°. Bake each cake for about 5 minutes so that it browns evenly. Transfer the finished cake from the baking sheet and trim off the uneven edges. Repeat the same for the rest. Let cool at room temperature.
Transfer all the trimmings into a separate cup and grind into crumbs.

Following the recipe step by step, prepare sour cream for honey cake (it is better to make it with sour cream with a fat content of 30%).

Sour cream should be combined with the remaining sugar (about 150 g) and beat with a mixer, gradually increasing the speed. When the sugar is completely dissolved and the mass becomes fluffy, the cream is ready.
Place one cake on a flat dish and spread it evenly with cream (2-3 tbsp.). Cover with the second cake layer and also grease with cream. Repeat for all cake layers; also coat the assembled cake with cream on top and sides. Before frosting the last layer, it is recommended to press the cake with your hands to make it denser.
Sprinkle the chopped cake trimmings generously over the honey cake, as in the photo, trying to cover the entire surface evenly.

In order for the custard honey cake with sour cream to soak in, it should be put in the refrigerator for 6-8 hours, after which it can be served with tea or milk. By the way, you can make this honey cake even tastier by adding nuts and prunes to it at the stage of frosting the cakes.

Based on the photo recipe, it is very easy to prepare a honey cake with sour cream cream; such a dessert will definitely become one of the most favorite and traditional family dishes.

Take the best and combine in one - this is the motto, apparently, set for himself by the chef who was the first to prepare a cake from honey cakes with sour cream. There is no need to list the advantages of both elements; even not very experienced housewives know them. But it’s worth trying to cook according to one of the given recipes, at least “for show” and for one more page in the home recipe book.

Sour cream and honey cake - general principles of preparation

Sour cream and honey cake is formed from honey cakes, which are coated with sour cream. They are baked thin or in the form of tall sponge cakes. For baking, use a well-heated oven or a frying pan placed on the stove. When baking in the oven, the temperature is kept within 180 degrees; when cooking in a frying pan, the heating level is set slightly above the minimum.

The dough for the cakes is kneaded with the addition of honey, eggs and sugar. Soda or factory-made dough baking powder is used as a leavening agent. In order for honey to combine well with other components, it is melted in advance in a water bath and cooled to room temperature; it is not necessary to melt the liquid product. Butter or sour cream can be added to the honey dough, which, like honey, should be at room temperature.

The simplest and most common sour cream for honey cake is made from full-fat sour cream and sugar. To improve the taste, cream, boiled condensed milk, curd mass or butter can be added to it. Any sour cream can be supplemented with nuts or prunes.

Decorate sour cream and honey cakes with the main cream mass. Decorate with fine cake crumbs, finely chopped nuts or grated chocolate.

Recipe for the most delicate layered sour cream and honey cake

Ingredients:

Two eggs;

Four tablespoons of natural good honey;

150 gr. beet sugar;

White first-grade flour – 450 gr.;

A teaspoon of soda;

A quarter spoon of lemon;

700 gr. high-fat sour cream;

Powdered sugar – 160 gr.;

Butter – 150 gr.

Cooking method:

1. In a container of suitable volume, combine granulated sugar with eggs and rub with a spoon.

2. Cut the butter into small cubes, transfer to a small saucepan, add honey. Melt over low heat and immediately add the egg-sugar mixture, add soda and citric acid. Continuing to heat, wait for foaming and set aside from heat. Add the sifted flour and knead the dough without delay. It will turn out soft and elastic.

3. Divide the dough into 9 equal pieces, place them in a bowl and refrigerate for two hours. Be sure to cover the bowl with a linen towel or cover with cling film.

4. Roll out the frozen pieces of honey dough one by one on parchment into 2 mm layers, and cut out circles with a diameter of at least 20 cm.

5. Bake honey cakes at 180 degrees for five minutes each. Baking time may require slightly less, it all depends on the oven. The cakes can be taken out as soon as they are slightly browned. The lighter the baked pieces are, the more tender the cake will be.

6. Take the fattest sour cream for the cream and mix it with powdered sugar. It is not necessary to whisk; the powder dissolves well when thoroughly mixed.

7. Coating the cooled cake layers with sour cream, form the cake and apply the remaining cream mixture to its sides and top. Do not grease one piece, rub it into crumbs with your hands and sprinkle on the cake.

Sour cream and honey cake with nuts – “Pleasant evening”

Ingredients:

Half a kilo of honey;

Six eggs;

250 gr. sugar;

One kilogram of flour;

150 gr. walnut kernels;

A quarter spoon of cinnamon, ground in a mortar;

5 gr. ripper for preparing dough;

Evaporated (fine) salt – 1/2 tsp.

100 grams of walnut cores;

A full glass of sugar;

700 ml homemade sour cream.

Cooking method:

1. Grind honey with granulated sugar and eggs. Continuing the process, add flour and baking powder. As soon as bubbles begin to appear, add finely chopped nuts and knead thoroughly.

2. Moisten the inner surfaces of the mold with a swab dipped in oil, sprinkle lightly with flour and place honey dough into it.

3. Bring the oven temperature to 180 degrees and place the mold in it. After half an hour, when the dough has risen well, raise the heat to 200 degrees and continue baking for another 20 minutes.

4. Cool the honey sponge cake directly in the mold, then remove and cut lengthwise, dividing into three layers.

5. Grind the nuts in a coffee grinder or blender into fine crumbs. Beat sour cream with sugar until fluffy; granulated sugar crystals should completely dissolve. Add nut crumbs into the cream, but not all of them, leave a third for decoration, stir.

6. Place the cakes in a stack on a dish, spreading with sour cream. Coat the top and side surfaces. Decorate the honey cake by sprinkling with the reserved nut crumbs and leave to soak for two hours.

Sour cream and honey cake with butter cream – “Tenderness”

Ingredients:

Three eggs;

Spoon of soda;

200 gr. low-fat sour cream;

Half a glass of liquid light honey;

Two glasses of baking flour;

Half a glass of nut kernels;

200 gr. refined sugar.

For cream:

Half a liter of heavy cream;

Boiled GOST condensed milk - 1/3 of a standard tin can.

100 gr. 70% chocolate bar.

Cooking method:

1. Mix soda with sugar, add eggs and mash well.

2. Add honey and sour cream, mix. If you took thick or candied honey, be sure to melt it by placing it in a water bath, then cool well.

3. Add flour, add coarsely chopped nuts. Stirring with a spoon, bring the honey dough until smooth.

4. Grease a round mold with a diameter close to 25 cm, and dust the bottom and walls well with flour. Pour the dough into it and bake with the oven at exactly 180 degrees.

5. Check the readiness of the honey cake by piercing a wooden skewer after half an hour. If the top of the cake is covered with a golden brown crust and the stick is wet after being pierced, cover the pan with foil and leave the cake in the oven at the same temperature for another 10 minutes.

6. Whip cold cream until noticeably fluffy, without stopping the process, gradually add cold condensed milk.

7. Cut the cooled honey cake into two or three parts and coat them with cream, immediately placing them in the cake.

8. Grate chocolate onto the top cake layer, greased with cream mixture.

Recipe for tender sour cream and honey cake with curd cream – “Log”

Ingredients:

Granulated sugar – 140 gr.;

2.5 cups of first-grade flour;

A spoon of baking soda;

Three large eggs;

90 gr. any liquid honey.

For cream:

A glass of fine sugar;

800 gr. thin but rich sour cream;

500 gr. “Vanilla” curd mass.

Cooking method:

1. Stir honey and sugar into beaten eggs. Add baking soda and flour and knead into a plastic dough. Divide the resulting volume into three equilibrium parts.

2. Roll each into a rectangular layer of the same width, half a centimeter thick, and cut into strips up to one and a half centimeters wide. To prevent the dough from stretching when transferring it to a baking sheet, roll it out on parchment. Then carefully move the cut strips apart so that they do not stick together, and together with the paper, drag them onto the roasting pan.

3. Bake the pieces, keeping the oven temperature at 180 degrees for 7 minutes. While still warm, cut the honey sticks to the desired size and leave until completely cooled.

4. Place the curd mass, grated on a sieve, into the sour cream whipped with sugar and mix.

5. On the table, spread a large sheet of foil or cling film folded in several layers. Pour a little cream, level it and place five or six blanks (sticks) on it. To ensure that the cake is soaked well, leave a distance of up to 0.8 cm between the pieces.

6. Fill the stacked honey sticks with cream. Place another row of blanks on top, also pour cream over them, etc. until all the blanks are finished. Coat the top and all sides of the resulting “structure” well and wrap it in a lined film or foil, giving it the most rounded shape.

7. Place the package with the cake in the refrigerator for 8 hours to soak. Then take it out, carefully remove the packaging and decorate it to your liking. You can buy cookies in the shape of mushrooms and add them to the cake.

8. If there is little cream on the surface of the cake after soaking, coat it with additional whipped cream mixture.

Sour cream and honey cake with nuts and prunes in a frying pan – “Special”

Ingredients:

Half a glass of sugar;

Two tablespoons of vegetable oil;

50 gr. any honey;

A third of a spoon of soda;

A full glass of high-grade flour;

A spoonful of prepared ripper;

Eggs – 3 pcs.

A tablespoon of cognac;

Half a glass of sugar;

Sour cream, 30% fat – 400 g;

Half a glass of finely chopped nuts;

Seven large prunes.

Cooking method:

1. Add honey and granulated sugar to the broken eggs. At low speed with a mixer, beat everything until the mixture is uniform in thickness and color. Then carefully add the vegetable oil directly under the rotating beaters of the mixer. When it has completely melted, add all the flour and soda and stir.

2. Place a non-stick frying pan over low heat and grease it with corn oil. It is advisable that the diameter of the frying pan be 24 cm or larger.

3. When the frying pan is well heated, pour a third of the prepared honey dough into it, level it and cover with a lid. Bake the crust in the pan for four minutes until the bottom is browned and the top is no longer sticky.

4. Using two wide spatulas, turn the cake over to the other side and cover again. Bake for two minutes, place on a towel-lined table. Using the same method, prepare two more cake layers.

5. Soak the prunes for a quarter of an hour in cold water. Dry the berries well, drain them in a colander, and then cut into thin strips.

6. Beat the heavy sour cream until lightly thickened. Add granulated sugar and continue whisking until the crystals are completely dissolved. Then pour in the cognac, add prunes with finely chopped nuts and stir.

7. Assemble the cake, spreading the finished cake layers with a layer of sour cream, and leave it warm for two hours to soak.

Layered sour cream and honey cake with butter cream – “Festive”

Ingredients:

20% sour cream – 350 gr.;

Five eggs;

50 gr. sweet cream butter;

Spoon of soda;

300 gr. honey;

Two glasses of white high-grade flour;

A third of a glass of sugar.

Homemade butter – 400 gr.;

spoon of cognac;

Sour cream, fat content not lower than 25% – 300 g;

400 gr. boiled condensed milk;

Powdered sugar (optional).

Additionally:

Half a cup of finely chopped almonds.

Cooking method:

1. Grate the slightly frozen butter into shavings using a coarse grater and add to the flour sifted with soda. Rub everything quickly with your hands until fine crumbs form.

2. Beat the eggs and melt the honey, if necessary, in a microwave oven or in a water bath and let cool to room temperature.

3. Add sour cream to the egg mixture, add all the sugar and, stirring vigorously, add honey.

4. Combine the flour with the honey mixture, stir with light whisking and place in the refrigerator for half an hour.

5. Grease the bottom of a thick-walled frying pan with vegetable oil and pour a little dough into it with a small ladle, you should get a thin “pancake”. Place the pan in the oven at 200 degrees. Bake the crust until the dough is golden brown. You should get at least nine cakes. Place the finished pieces on a table covered with parchment. If you place warm pieces in a stack, they will stick together.

6. Cut the butter and place the pieces in a deep bowl. Add boiled condensed milk and start whisking. When the cream base becomes homogeneous, add sour cream and cognac, pouring them in a thin stream under the rotating beaters.

7. Take a sample. If the cream does not seem sweet enough, add a little powdered sugar.

8. Fold the cake, coating the honey cake layers and sides of the cake well with buttercream. Sprinkle every second greased cake with finely chopped almonds.

9. Spread buttercream over the top of the cake and sprinkle with almonds. Refrigerate the cake for eight hours before serving.

Sour cream and honey cake - cooking tricks and useful tips

To prevent the honey dough from separating, all its components must be at the same room temperature.

Even slightly candied honey will work for cooking, if the product is melted and then cooled well.

It is difficult to transfer thinly rolled dough onto a baking sheet without tearing it. To make the task easier, it is recommended to roll out the cakes immediately on parchment, with which they then transfer to the roasting pan.

Do not brown thin honey dough cakes too much. They will not absorb sour cream well, and the dessert will turn out dry.

To decorate with crumbs, it is not necessary to use baked cakes. Take any crumbly cookies and crush them with a blender or crush them with a rolling pin.

The creation of the well-known Honey cake belongs to the hands of a talented confectioner at the court of Alexander I, the ruler of the Russian Empire at the end of the 18th century. Over the course of two hundred years, the cake has undergone many modifications, but the note of honey, which is the essence of the delicacy, has remained unchanged.

The filling was mostly affected by culinary experiments. Sour cream, a layer of condensed milk or chocolate, berries - all this is just a small part of the possible variations with honey cakes.

Traditional honey cake with sour cream

The recipe for a traditional honey cake can probably be found in every family recipe book. Sour cream Honey cake enjoyed respect both in the times of our grandmothers and in the modern world.

Fortunately, now you don’t need to look for a step-by-step recipe on the yellowed pages of dusty notebooks - you opened a search engine, entered the necessary query and you’re done.

Before you start cooking, make sure you have the ingredients for the cakes in your home:

Chicken eggs - 2 pcs.;
Granulated sugar - 1 glass;
Butter - 50 g;
Wheat flour - 500-600 g;
Honey - 4 tbsp. spoons;
Soda - 1 teaspoon.

And also, rest assured that you will find products for making cream:

20% sour cream - ½ kg;
Granulated sugar - 1 glass.

The process of preparing the Honey cake begins with beating sugar and eggs until fluffy white foam. It is recommended to prepare the sugar-egg mixture in a container where the dough will be brewed. The next step is to add soft butter, spoons of honey and soda.

The solemn moment of creating a water bath has arrived: having filled the pan with water, bring it to a boil, and place the bowl with the prepared dough on top. While the honey mixture is enjoying the “bathhouse”, it should be carefully and constantly stirred until it increases several times and darkens.

Once the required structure and consistency have been achieved, a third of the total amount of pre-sifted flour is added to the batter and thoroughly kneaded. Flour should be added in small quantities, kneading the dough without lumps or clots. The ideal result is a liquid choux pastry with a honey taste and hint.

The remaining flour is laid out on the work surface in the shape of a slide with a depression. After the dough has slightly thickened, it should be added to the flour on the table. By tucking the edges of the dough into its central part, an elastic base for the cakes is kneaded. The warm dough for Honey cake is divided into 8 equal spherical parts, which are placed in the refrigerator for half an hour.

After cooling slightly, but not freezing, the dough can be rolled out. One honey ball is equal to one layer. You can shape the dough both at the rolling stage and after baking.

After rolling out, the dough is placed on a baking sheet greased and lined with parchment and baked at 180 degrees for 3-5 minutes.

The cake should be trimmed immediately after removing from the oven while it is hot.

Be sure to leave the trimmings, crush them in a masher or knead them with a rolling pin.

The cream is prepared by whipping sugar with sour cream. The main secret of a successful filling is long-term whipping of sour cream and gradual addition of sugar to it - these tricks ultimately allow you to get a lush and voluminous cream.

Let's move on to the process of assembling the cake. Place the smallest cake in diameter on a plate. If desired, we soak it in wine or juice, after which we grease it with sour cream and sugar mixture, sparing no cream.

We alternate the crust with a layer of filling until we have used up all the ingredients.

You should leave a small amount of the cream mixture to grease the sides of the cake; they are also decorated with crust crumbs.

Recipe for Honey cake with sour cream, condensed milk and berries

Condensed milk mixed with butter is another option for the creamy layer of Honey cake. In addition to the two standard recipes, there is also a combined version of the cake, which is given freshness and zest by berries.

Sugar - 1.5 cups x 2.
Butter - 50 g (dough), 1 pack (cream);
Eggs - 2 pcs.;
Flour - ½ kg;
Honey - 4 tbsp. spoons;
Favorite berries - to taste;
Condensed milk - 1 can.

The basis for preparing Honey cake according to this recipe is classical technology:

Brew a batter from 1 part sugar, butter, two eggs, honey and a third part wheat flour;
On a work surface, knead the dough, adding the rest of the flour mixture. Divide into eight parts and cool. We bake cakes;
We prepare sour cream impregnation from whipped milk product and granulated sugar, and in a separate container we mix condensed milk with butter. Peel and wash your favorite berries (strawberries or raspberries are the most beneficial), chop if necessary;
When assembling the cake, alternate sour cream and condensed cream, generously flavor each of them with sliced berries;
Spread the remaining cream around the perimeter, and place whole or halved berries on top. Now they solemnly lead your culinary masterpiece.

Biscuit honey cake with sour cream

An impressive size honey cake made from biscuits has magnificent shapes and festive elegance. The main difference between its gastronomic properties and its honey counterparts is its extraordinary tenderness. So, the basis of a biscuit dessert, that is, a sponge cake, is prepared from:

Eggs - 4 pcs.;
Sugar - ½ cup;
Honey - 1 cup;
Salt - ½ teaspoon;
Soda - 2 teaspoons.

To create the cream you will need:

There are no striking differences in the preparation of sour cream for Medovik: beat sour cream with sugar, but the cakes are prepared according to a different principle.

Eggs are ground with sugar, honey, salt and quicklime soda are added, and flour is sifted three times. The combined products are carefully mixed until a dough with a sour cream structure is obtained;
The mold is greased with oil and covered with baking paper. Part of the dough is poured into the container. The cake is baked at 200 degrees for 10-15 minutes, and then 3-7 minutes at 180 degrees oven temperature;
The cake is released from the mold and cooled, after which it is pierced with a toothpick or cut lengthwise. At the request of the cook, it is soaked in wine or syrup, and later greased with sour cream. The procedure is repeated depending on the number of cakes. Decorate the top part with cream, glaze, chopped nuts or prunes.

Sour cream and yogurt cake cream will surprise you with its tenderness, and it also has fewer calories.

Watch the video on how to properly melt chocolate in a steam bath.

The recipe for custard for waffle rolls will help if you need to quickly prepare a delicious dessert.

It is not necessary to grease the cake pan; if you are confident in the container, just sprinkle it with flour.

Avoid drying out the cakes while baking. Please note that thinly rolled dough does not need much time to burn. The golden hue of the baked dough is evidence of the readiness of the cake.

In the first minutes of baking biscuits, do not open the oven door under any circumstances, otherwise the cake that has risen to a high level will fall, and all dreams of a tall and fluffy cake will be shattered.

Happy cooking and bon appetit!

Honey cake"- This is perhaps one of the most popular and famous cakes, as clearly evidenced by the number of different recipes for baking it; besides, the mention of it in the hearts of many evokes nostalgia and memories of a carefree childhood. Many people remember their mother’s or grandmother’s cakes with the incredible aroma of honey that wafted through during the miracle.

The classic recipe calls for honey custard cakes and definitely not condensed, not custard, but sour cream. It is not difficult to prepare it at home if you follow a few recommendations.

Cooking tips:

It is best to use natural dark varieties of honey, because it is the expressive smell of honey that distinguishes this cake from many others.
It is best to take homemade sour cream or look for sour cream with a high fat content in the store. The thicker your sour cream, the thicker its layer will be between the cake layers. Liquid cream, as you understand, will either spread or be almost completely absorbed into the cakes.
Do not steep the egg-honey mixture for too long, otherwise it will become thick and will not mix well with the flour.

Ingredients for the crusts honey cake with sour cream:

Honey – 3-4 tbsp. spoons,
Soda – 1 teaspoon with a slide,
Sugar – 1 glass,
Flour - 2 cups,
Eggs – 3 pcs.,
Butter – 150 gr.

Ingredients for cream:

Vanillin – 1 sachet,
Sugar – 1 glass,
Sour cream 20% fat – 600-700 ml.

For impregnation:

Honey - 3 tbsp. spoons,
Boiled water at room temperature – 150-200 ml.

Honey cake with sour cream - recipe

First, let's prepare the choux honey dough for the cakes. Beat the eggs with a whisk until fluffy.

Add sugar. Stir until sugar dissolves.

Add natural honey.

Add diced butter at room temperature.

Mix everything well.

Place the bowl with the egg mixture in the water bath. Stirring continuously, bring it to a boil. Do not leave the mixture unattended, as the eggs will immediately curl, which means you won’t see the cake.

As soon as it boils, add baking soda. Stir. Boil for about 2-3 minutes more. The mass should turn out with a beautiful fluffy foam. Remove the bowl and let the mixture cool.

While the mixture is cooling, you can start preparing the sour cream.

Place the sour cream in a deep bowl.

Add sugar and vanilla.

Beat the cream with a mixer for 3-5 minutes. The cream should be thick and fluffy. If you see that the cream has come out liquid, I recommend using a special thickener for “Sour Cream” to thicken it. One such pack is enough for 500 ml. sour cream. Place the finished cream in the refrigerator.

So, the mixture for the honey cake has already cooled down and you can start preparing the dough. Pour it into a bowl convenient for you.

Add flour in portions, stirring constantly with a fork or spoon. As soon as the dough becomes viscous, add the rest of the flour and knead the dough with your hands.

I advise you not to make the dough too tight, because tight dough not only rolls out poorly, but will also be a bit dry in the finished cake. Wrap the finished dough in cling film or put it in a plastic bag and put it in the freezer for literally 10-15 minutes. Meanwhile, turn on the oven to 180C.

Dust your work surface with flour. Divide the dough into 5-6 parts. Take one part and roll it out thinly with a rolling pin. Using a glass lid, cut out a circle.

Line a baking sheet with parchment paper. Sprinkle with flour. Place the finished cake on a standard-sized baking sheet; 2 cakes fit, so I bake two at a time.

Bake the cakes until golden brown, about 10 minutes.

Place the finished cakes on a plate. Set aside one crust for crumbs.

To make the cake soft and “moist”, the cakes must be soaked before applying the cream. You can use ready-made syrup to impregnate the cakes, or you can make an impregnation from honey and water. So, place the first cake layer on a flat dish and apply impregnation to it using a pastry brush. Grease with sour cream. Do this with all the cakes.

Mash the set aside shortbread into crumbs with your hands or grate it on a fine grater.

Sprinkle the top and sides of the cake with crumbs.

Honey cake with sour cream ready, but you can try it only after 4-5 hours. To avoid the temptation to cut it in advance, I recommend preparing it overnight, and in the morning drinking tea with a delicious cake with your family. A finished cake, properly prepared, simply melts in your mouth, try baking it too.