sola19
Quote: MAMIK

Girls, can someone tell me why someone has a smooth biscuit, and someone rises like a hill? For the cake, it is better to be even. And I also always have multi biscuits with a slide
I also have a huge slide, but I turn it over on a plate and, as it cools, it becomes even, on a plate ...
win-tat
LENOK26, thank you very much for this wonderful recipe! I baked in a Panasonic cartoon, it turned out to be 8 cm high, without a slide, smooth. Everything worked out so well, I quickly kneaded and baked it with no hassle!
Honey cake in a slow cooker Honey cake in a slow cooker Honey cake in a slow cooker
win-tat
I made a cake from this honey cake, it turned out 6 layers, layered with sour cream, between the layers prunes and walnuts. Sincerely it happened, the cake is very tender:
Honey cake in a slow cooker Honey cake in a slow cooker
LENOK26
Quote: sola19

Thank you so much for the recipe, I have already baked your honey cake with sour cream twice in a bork slow cooker. They eat with a bang! Doesn't have time to soak, that's all ... Netuti ... It's a pity I don't know how to tighten up the pictures ... I'm new here ...

I am pleased that your family liked the MEDOVIK recipe
LENOK26
win-tat, the cake turned out with a bang! Great !
win-tat
Quote: LENOK26

the cake turned out with a bang!
Here he really slipped on HURRAH ! It is not at all difficult to make or eat. Thanks again!
Bunny
Thanks a lot for the recipe! It turned out very tasty. The height of the biscuit is already 8.5 cm.
Here's a yummy, cut into 5 cakes, layered with sour cream and a little nuts.
Honey cake in a slow cooker
Vitaok
A wonderful recipe for a delicious cake! Thank you! It turned out 7 cm, but tasteful

Honey cake in a slow cooker Honey cake in a slow cooker
Freken Bock
Gorgeous! I will definitely bake.win-tat, tell me, is there baking powder or soda in your honey cake? I read somewhere that soda dough is darker than with baking powder. Hence the question.
Vitaok
Thank you!
LENOK26
Bunny, vitaokstep, I am pleased that you liked the pastries! Continue to cook delicious treats for your loved ones!

Freken Bock , good luck with your culinary creativity!
win-tat
Quote: Freken Bock

win-tat, tell me, is there baking powder or soda in your honey cake? I read somewhere that soda dough is darker than with baking powder. Hence the question.
I added soda, because honey and soda have a very violent reaction (I didn't even think about color), but I don't know how it reacts with baking powder, so I did it the old fashioned way. When the honey was heated, it darkened "before our eyes."
Freken Bock
And here I am with a honey cake! I'm just food with delight! I messed up a little, but not critical. I read in the topic that someone had it ready in 60 minutes. And the devil pulled me there to stick his nose! And not just stick your nose, but also a splinter into the biscuit. Luchinka pulled the batter with her, the honey sighed slightly and the donkey, and I added 20 minutes of time with a feeling of deep satisfaction. After 20 minutes, the biscuit was baked perfectly, but traces of my activity remained (crater in the center):

Honey cake in a slow cooker
For all that, the result shocked me:
Honey cake in a slow cooker
A little later, I'll start assembling the cake. I'll show you a cut tomorrow.


LENOK26
, thank you so much for the recipe! HUGE!

P.S. Multicooker Panasonic.

LENOK26
Freken Bock, wonderful MEDOVIK! Well, curiosity is not a vice .......... The baking was a success anyway! Hurray for the hostesses!
Vitaok
Wow!Freken Bock how tall! Congratulations!
win-tat
Freken Bock, honey-boy is handsome!
May @
Freken Bock,, and you still added soda or baking powder? It turned out so straight and tall.
Freken Bock
Girls, thanks! Added soda. And this is a cut, but slightly falling

🔗
Vitaok
Freken Bock, and what kind of cream do you have?
Freken Bock
Sour cream with sugar + vanilla + thickener Smet. And prunes.
LENOK26
Yes, I haven’t baked a MEDOVICHOK for a long time. I will set myself such a task - one of these days to do creativity ...
Oxy
Quote: Freken Bock

Sour cream with sugar + vanilla + thickener Smet. And prunes.
Hello everybody! Medovichek is already in the cartoon ... we are waiting! Well this simplifies the version of the classic honey cake, with cakes! Both in terms of time and labor costs!
Freken Bock, please share in more detail about the cream. Thank you.
Freken Bock
Oxy, for 400g sour cream 1 sachet of Estimates (according to the instructions), a couple of tablespoons of sugar (purely to taste) and a little vanilla sugar. This cake took me two servings of this cream.
By the way, I'm baking again.
Freken Bock
And again, not everything is going smoothly for me. Baked for 60 + 20 minutes. I didn't touch him with my finger, but he .. He went up, apparently, to the very lid, touched the valve (the valve was covered with dough) and from this he sank like a crater. Along the edges, height 11.5 cm, luxurious pores. And in the middle there is a deep hole. Next time I'll try to count 4 eggs.

The photo is not very indicative, but still:

🔗

Oxy
Thank you, Freken Bock! I didn't succeed either. the height is half of what is shown here. when you poured flour into the mixture, lumps formed, maybe you overdid it with stirring?
Yaroslavna
And I made a honey cake. Thank you This recipe took 340g of flour. The biscuit was a success: girl_claping: 8 cm high, and 12 cm with a hat. and so perforated
Taia
Baking honey cake in a cartoon - it turned out 11.5 cm in height, without a hat. Giant! Inside, the lid was pressed into the cake.
So now how many cakes should I cut it? Oh, I'm afraid it won't work ...
auto RU.
LENOK26
Yaroslavna , happy for you !

Flaksia, try cutting into 5-6 pieces. I had 7 cm - I made 5 cakes. Spread with cream, the cakes will be soaked and will be just right in thickness. Dryness will not be strong
dandelion
The most luxurious honey cake came out according to your recipe, for which I thank !!
Anka
having visited this link I did not think that I would like to bake it so much) tomorrow I will buy ingredients and wait for a review from me))))
dandelion
And you will not regret it at all.
francevna
I just baked a honey cake in the oven, did a double rate, it looked pretty. I weighed everything in grams, as it cools down, I will cut it and write a review.
LENOK26
Dandelion, I am glad for your success! I am pleased to read a review of the proposed recipe

Anka, we are waiting for your progress report: girl_wink: Write how it turned out, and whether you liked it

francevna, and we are waiting for messages from you.
Glad for everyone in any case !!!
Timulka
Hello, your honey cake was baked for which many thanks, it turned out really 7 cm. At first there was a large lush mass, and when I added flour, it sank heavily. Tell me, do you whisk and combine everything in a mixer, or when you add flour, stir with a spatula?
francevna
The cake turned out to be darkish inside, it looks like a honey gingerbread. The structure is porous, but it was hard to cut, it could only be cut with a ceramic knife. cut into 4 cakes, but it would be better to make 5. Size 34x25x6, weight 1700 + cream 1450, as a result, weight 3150g. tomorrow I'll decorate the top with apricots. The cream was made from homemade sour cream 450g + 800g kefir + 200g sugar (we don't like sweet cream). Now I measured the height of the cake with cream -9cm. Tomorrow I'll take a sample and write what it tastes like and what reviews.
francevna
Quote: Timulka

Hello, your honey cake was baked for which many thanks, it turned out really 7 cm. At first there was a large lush mass, and when I added flour, it sank heavily. Tell me, do you whisk and combine everything in a mixer, or when you add flour, stir with a spatula?
Timulka, with a mixer I beat only eggs with sugar (I keep the eggs in the shell in warm water for about 30 minutes, I change the water. They then beat better). I added honey and soda in a trickle and mixed with a silicone spatula. Sifted the flour in advance and kneaded in small portions with a spatula. I had a bowl of 4 liters, but for such a mass it is more convenient to take 5 liters.
LENOK26
Quote: Timulka

Hello, your honey cake was baked for which many thanks, it turned out really 7 cm. At first there was a large lush mass, and when I added flour, it sank heavily. Tell me, do you whisk and combine everything in a mixer, or when you add flour, stir with a spatula?


Timulka, combining the egg-honey mass and flour, stir everything with a SHOVEL gently. Bottom lifting the dough up. The dough mixes well.
francevna
Quote: francevna

The cake turned out to be darkish inside, it looks like a honey gingerbread. The structure is porous, but it was hard to cut, it could only be cut with a ceramic knife. cut into 4 cakes, but it would be better to make 5. Size 34x25x6, weight 1700 + cream 1450, as a result, weight 3150g. tomorrow I'll decorate the top with apricots. The cream was made from homemade sour cream 450g + 800g kefir + 200g sugar (we don't like sweet cream). Now I measured the height of the cake with cream -9cm. Tomorrow I'll take a sample and write what it tastes like and what reviews.
The cake turned out to be very tender, tasty, light for the stomach. The guests liked it. Soaked very well, but I kept it in a cool place for 24 hours, but not in the refrigerator. I will often cook this honey cake. I thought that the bottom cake would not get saturated, it turned out to be thick when cut, but everything turned out well.
LENOK26, thanks again for the recipe.
olesya26
🔗in a slow cooker
🔗mule cake
🔗oven cake
🔗just a crust from the oven in the form of 25cm by 30cm, cut and smeared with condensed milk
THANK YOU VERY MUCH I LOVED HONEY BISCUIT !!!!!!!!!! +1
aAlexx1971
dear, Lena .. everything you have is wonderful and the recipe and pictures, but I'm looking here 🔗 and I see that the recipe is simply reprinted almost word for word
as I understand it on such forums it is customary to indicate the source

marinal
Quote: aAlexx1971

dear, Lena .. everything you have is wonderful and the recipe and pictures, but I'm looking here 🔗 and I see that the recipe is simply reprinted almost word for word
as I understand it on such forums it is customary to indicate the source

People!!!!! This is a culinary forum, not a copyright conquest.
A man found a recipe on the vastness of the tyrnet, tested it and posted it on this forum so that everyone who sits here could use it.
Lena never wrote to mine that it was she who invented this recipe, it's clear that everything was invented before us.
99 percent of the recipes are on the Internet or grandmother's records, it is already directly angering someone's endless soaking "this is not your recipe." A man shared a recipe with people who hang out on this forum "thanks for that"
LENOK26
francevna , I'm glad that you like this recipe! [/ i] If * MEDOVIK * is kept in the refrigerator at least overnight, it will be even tastier! I usually do it on the eve of * tea *
Have olesi26 beauty turned out !!! Wonderful cakes!
marinal , thank you for your protection ... You are absolutely right - no one here claims copyright for any recipe ... Tried-and-tested recipes are exhibited and in this way people share their creativity. And if someone invented something, then they immediately subscribe - I came up with it !
aAlexx1971 , and this recipe * MEDOVIKA * is ancient and goes everywhere around the world with minor changes !!!! And you will find it on many culinary sites, and not only on * MULTIVARK * ............... and no one is plagiarizing here ...
olesya26
Lena thanks again I just fell in love with these cakes, they are very successful, and do not let me down.
aAlexx1971
Flax, I agree))) the cakes are wonderful according to this recipe)
LENOK26
Yes Olesya , the cakes are good! I bake them both in the oven and in a cartoon with different additives - nuts and dried fruits, and every time I get a new taste! Nice that you liked this recipe!
LENOK26
aAlexx1971 , if you like this recipe - use it ..... !!! Only you first brought unnecessary criticism .... This * MEDOVIK * was written down in my notebook for a very long time (I don't even know where I got it from .....), but only recently I put it on this forum, because There was no such recipe and there is no .... And if someone duplicated someone's recipe, then he makes a link to the author.
* Anyuta *
And I have this honey cake now in the cartoon .. only sugar was not indicated there (in the ingredients) ... and when I started to read the "cooking" part .. I look - there "rub eggs with sugar" ... .. well added less glass ... now I'm waiting for what happens ...

PySy ... I went to the recipe for sugar ...
LENOK26
* Anyuta * , in the recipe, sugar is written at the bottom - 1 tbsp. (a glass of 200 ml.) And it should not just be grinded with eggs, but beaten well with a mixer! You should get a thick mass!
aAlexx1971
Len, I didn’t want and don’t want to offend you, because you are doing something that is necessary and useful for many
but using similar sites for several years, I know about certain orders, and I also know very well that all recipes revolve around several basic
at the same moment, I had about a dozen different recipes for mead openers, and they all differed in technology and in components and in text, but only two of them were almost a carbon copy (only different dates were posted on the forums). and needless to say which side I'm on)

* Anyuta *
My honey cake is baked ... the height is not good. something smallish for me ... It turned out with a dome ...
I'll go take measurements, how much height it turned out ...

So .. the cake on the side is 4.5 cm,
At the highest point in the center - 6 cm ... .. to see the soda had to be done "with a slide" ...

I was able to cut it into 2 "runs", that is, 3 cakes ..

I haven't made the cream yet ... a little later .. I'll try tomorrow ...

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