Honey cakes (collection of recipes)

[Topic table of contents]

Complete collection of cake recipes

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Topic table of contents

Honey cake (cakes) Niashka
Medovik "Poor student" *Kristina*

Honey cake from Shula (in a multicooker) Crumbs link

Tatiana cake Freken Bock

Honey cake (one cake) Anastasia

Honey cake "Sweet life" (2 cakes) Stеrn

Honey cake (one cake) katyak

Honey cake (one cake) tuskarora

My mom's honey cake (shortcakes) obgorka_gu

Shula Modan's honey cake (one cake) Luysia

Choux honey cake Qween

Honey cake (cakes) poiuytrewq

Honey cake (cakes) DonnaRosa

Honey cake (cakes) dryapa

"Male ideal" AlisaS

Ryzhik Alenka83

Dessert honey cake Alenka83

Night serenade Point of Light

Cake "Princess" Qween

Lean honey cake ang-kay

Here is a very tasty recipe for a honey cake, where the cakes need to be rolled ...
• Per serving:
• 100 gr. margarine
• 3 eggs
• 3/4 cup sugar
• 2 tbsp. l. honey
• 3 tsp. slaked soda vinegar
• 3-4 glasses of flour

• We plan the margarine (butter) into the pan, add sugar, add honey and soda. We put everything on fire and, without ceasing to stir, bring to a boil. Remove from heat, break eggs there, add flour.
• Then we divide the dough into 6-8 cakes depending on the diameter of the future cake.
• Roll out the dough into thin cakes and bake on a baking sheet powdered with flour for 3-4 minutes at a temperature of 200 degrees
• Then ... everything is very simple .... fold the cake…. Smeared with sour cream with sugar and lemon juice.
• And Bon Appetit…..

[Cake]

Cake,
I recently baked "Honey from Shula", have you tried it yet? If not, be sure to try it !!! Everyone liked my eaters sooo much, and you can cut a lot of cakes there, I was too lazy and cut them into only 3 cakes. By the way (this is in case you have not yet become the happy owner of a multicooker), initially the recipe involves baking in the oven.
Honey cake from Shula.

[Cake,]

Cake, I bake a superfood honey cake recipe from Good Cook.


Tatiana cake

STRUCTURE
5 eggs, 1 cup sugar, 1 cup raisins, 1 cup peeled walnuts, 1 cup flour, 0.5 cups liquid honey, 1 teaspoon soda without top

CREAM (in my case, CREAM)
0.5 liters of homemade sour cream or cream (I take regular store-bought 20-25% sour cream), 1 glass of sugar

Beat eggs with sugar (not hard, with a spoon).
Pour in washed and dried raisins, nuts crushed in a meat grinder, honey, flour, soda.
You don't need to dry the raisins, but just drain the water well after washing.
It is better not to grind the nuts in a meat grinder, but to grind or chop finely.
Candied honey can be melted in a water bath or in a microwave

Stir and refrigerate for 6 hours.
I tried to do it without 6-hour exposure - the cakes turned out to be a little lower, but if there is a lack of time, you can do this.

Preheat the oven to t = 220 ° C.
Mix the mass and pour a few spoons into a slightly greased frying pan (I line the frying pan with oiled baking paper). The mass should spread out into a thin pancake, which will increase in size several times during the baking process.
Bake 3 cakes in a frying pan with a diameter of 26 ~ 28cm. For a frying pan with a diameter of 22 ~ 24cm, take 2/3 of the food.
The cakes should turn out to be dark brown and there should be a distinct smell of burning honey coming out of the oven.
The height of the cakes should be no more than 2 ~ 3 cm.
In order to remove the finished cake from the pan, you need to put a clean towel on top of the cake, put your hand on the towel and turn the pan over with your other hand. The cake should remain in the palm of your hand, bottom up (I just pull the cake out by the piece of paper, and tear it off with a mot). Place it on a flat surface (for example, a table), turning it upside down.
If the cake sticks to the mold and cannot be removed even with a spatula, it is better not to break it, but leave it to cool. The cake will evaporate moisture, which will condense on the inner surface of the pan and, as a result, the cake can be easily removed.
Do not stack the cakes on top of each other, otherwise they will stick together.

Cool the cakes. No need to cut. Smear cold cakes with butter cream. Sprinkle with nuts and shabby chocolate or dark-filled chocolate candy on top.

Won't this suit you? Delicious. And there are no punctures.

But I know. that there is a recipe in which the whole cake is baked in one cake, and then it is cut into thin ones. But I can't find such a recipe anywhere .. Can you tell me? Such is his own, dear, proven, trouble-free ...

Yesterday I asked myself a similar question! And what is most offensive, I did it before — I never baked the honey cake with separate cakes — always with one pie, and then cut it into layers. Yesterday I was looking for a recipe, and did not find it. At my own peril and risk, I decided on a whim to make a pie, and it worked! The pie is made very quickly (15 minutes for kneading, 45 for Baking) and there are no difficulties in cooking.
The volume of a can of condensed milk I have is the most common-380 g in a tin can, like ordinary condensed milk. The whole jar is gone. But in the process of cooking, you can try and make it to your taste - what if you find it very sweet if you take the whole jar?



Dough
1.5 tablespoons of honey
2 eggs
100 g butter
100 grams of sugar
1/4 tsp salt
1 tsp baking soda
300 gr flour

Cream
500 gr sour cream fat content not less than 25%
1 can of boiled condensed milk

Form with a diameter of 20-22 cm or multicooker

Dissolve sugar, honey and butter in a water bath. When everything is melted, stir in the soda. The mass will foam up a lot and increase by 1.5-2 times. Transfer the contents to a mixing bowl with a mixer and stir in 2 eggs and flour one after the other. The dough is thick enough. I was afraid that it would be a hard cake, but I decided to see it through to the end. I put the mass in the multicooker bowl, leveled the surface and put it on the "Baking" program for 45 minutes. After the signal, she waited 10 minutes and laid out the cake to cool. It turned out to be a soft, airy pie. After it had cooled completely, I managed to cut it with a bread knife into 3 layers of 1 cm each and 1 layer (leveling the top under the cream) 0.5 cm, which I then ground into crumb for sprinkling.
I beat the sour cream with a mixer and added boiled condensed milk to it. I smeared the cakes and the top of the cake with cream, sprinkled with crumb from the cake, ground the cake with a blender.
When multi was not baked this honey cake in the oven in a 20 cm mold.

Here I made a honey cake, according to Freken Bock's recipe, the bottom cake was made according to your recipe for coconut meringue, and the cream was marshmallow-sour cream, though it was not very sour cream, or it was necessary to take another marshmallow, it turned out a liquid slightly thinner of condensed milk in the amount of 750 ml ., the cakes absorbed all the liquid without any problems (one third for each), the top was decorated with the usual oil-condensed. cream. You should have seen the guests;), even my husband is very spoiled in terms of baking and he said that this is a masterpiece

[Honey cake "Sweet life".]

I saw the recipe for a very long time on cooking, but, unfortunately, I don't remember from whom.

Honey cake "Sweet life".

glass 250ml

Dough for 1 cake:
100 g butter
2 eggs,
1 cup flour (approximately)
1/2 cup sugar sand,
2 tbsp. spoons of honey
1 teaspoon of baking soda.

Cream:
Beat 600 g sour cream, 1 glass of sugar, 1 bag of vanilla sugar.

In a bowl over low heat, melt the honey and baking soda, stirring constantly, until the mixture foams and turns a bright golden color (about 2 minutes). Remove from heat, immediately dissolve chopped butter and sugar in this bowl, add eggs, stir everything thoroughly, add flour so that the dough is like very thick sour cream. Oven in a mold with a diameter of 26 cm, lined with baking paper, over low heat for 20 minutes. Check the readiness with a toothpick.
Cut the finished cakes into 2 parts, sprinkle with cognac (optional) and smear with cream.
Sometimes I add 1 table to one cake. a spoonful of cocoa. Sometimes I add prunes or cocoa to the cream.
I don't know any simpler and tastier honey cake.
Reason for editing - a disappeared photo

[Cake]

When Tatiana gave the recipe for the cake, I didn’t know who else (!) I was ready to advise something. I think Cake no gingerbread will surprise you. In general, I will note that I have been baking honey cake for a long time, with small nuances, but they are all similar to one another, nevertheless very tasty. But Tatna's cake is different. Try it - you won't regret it.

[Freken Bock]

I immediately paid attention to this recipe. It is a pity that I will not have to try - my husband is allergic to nuts.
Freken Bock , but you can't go without nuts? Replace them with something, or what?

Well, here he is Tatiana honey honey from Freken Bok in all its glory, the son finally processed the pictures from his birthday-

I tried it, and I took a chance on my son's birthday (he loves meadies), everyone is just delighted !!!! I think I got on this cake for a long time, my husband, at least for his birthday. ordered the same

Stеrn poppy can be added, should go well!

Girls, I have a very interesting and tasty recipe for a honey cake that does not need to be rolled (I make a hedgehog from this dough).
Dough:
First:
9 Art. l. sour cream,
3 tbsp. l. honey (on top),
1 tsp slaked soda, mix everything well (I heat it slightly on the stove),
Second:
1 tbsp. Sahara,
100 g softened butter
1 egg,
grind. kernels 10 walnuts, mix everything.
Now mix the first mass with the second and + flour (the dough is like thick sour cream - about 2 tbsp.)
Pour the dough into a mold or onto a baking sheet. Bake until golden brown.
Cream:
sour cream with sugar or custard.
This dough does not become tanned, but remains soft.

And in my family they love this honey cake:

3 tbsp. tablespoons of honey + 1 glass of sugar - melt in a water bath until the sugar dissolves. let cool slightly.

Stir 3 eggs with 1 teaspoon of baking soda (with top)

combine both masses and in a water bath. Stirring all the time, bring to a boil (BUT DO NOT BOOM !!!!) I just look at the mass as soon as it is lush, white and burns my finger - I take it off. I pour 1 glass of flour into the hot mass and stir thoroughly, then about 2 more glasses. The dough turns out to be soft, but when it cools down it thickens.
This mass, if you are confident in your oven, can be baked with a single cake and then cut. My oven is not very predictable, so I bake three cakes. I just spread my hand over the baking sheet. It keeps its shape well. Better to put in a preheated oven.
Cream - cream with sugar. (You can just special for whipping. At one time I did it with Fanny cream). Between the cakes, prunes, raisins, nuts. It goes well with strawberries, to be honest (if in summer). The cakes are tender, airy. Again, without oil, it means less color.

Like this.

[My mom's honey cake]

My mom's honey cake
Regular glass - 250ml
5-6 eggs + 1.5 cups sugar (grind)
2 tbsp. l. honey
1 tsp soda (slaked)
3 tbsp. flour
The mass should be like thick sour cream, stir and leave infuse for 8-10 hours at room temperature.
One cake - 6 tbsp. , on oiled parchment (silicone mat), smooth with hands moistened with water, bake at 200 for about 10 minutes in a preheated oven (until golden brown)
The cream is wonderful - regular sour cream (sour cream + sugar, 1: 1) and butter is also suitable. I experimented with different creams. The cakes themselves are delicious.
My childhood cake. I really liked it, they haven't done it for a long time. It will be necessary to improve.

Mead from Shula the most speed I liked it and this is the first recipe that I tried in the cartoon! I have never succeeded in such a tall biscuit, I remember he just hit me, so in one go 85 minutes and 6 cakes cut from one honey biscuit!

After all, this recipe for multi was changed ... it seems to me that it won't rise so much in the oven (IMHO), but the taste will probably be no worse

[obgorka_gu]

obgorka_gu, specially found in Good Kitchen, the recipe is directly from the book Shula Modan

MEDOVIK

Preparing food: 15 minutes

Products:
2 teaspoons of black coffee (top)
3/4 cup boiling water
5 eggs, divided into whites and yolks
1.5 cups sugar
3 tablespoons of very thick honey or 5 tablespoons of liquid honey
1/2 cup vegetable oil
1 teaspoon of cloves (top off)
1/2 teaspoon cinnamon
2 cups plain flour
1 teaspoon baking soda
100 g raisins mixed with a little flour

round baking dish with a diameter of 28 cm, greased with margarine

Cooking method;
1. Pour boiling water over the coffee. We cool it down.
2. Beat the whites until a stable foam is formed, gradually adding half the amount of sugar to them. We heat the oven to 18 ° С
3. In a separate bowl, mix well the yolks, the rest of the sugar, black coffee, honey, vegetable oil, spices. Gradually add flour and baking soda.
4. Into the resulting mixture, carefully, manually stirring, add the whipped egg whites and at the very end - the raisins.
5. Put the mixture in a mold and bake for about 40 minutes. If the toothpick stuck in the middle of the honey cake remains dry, then it is ready.
So, all the adaptation to CF in paragraph 5.

5. Put the mixture in a mold and bake for 65 minutes. Allow to cool without opening (turn off heating) for 20 minutes (15 min) Then open the lid and cool to the end.

[Dough]

And here is my recipe ...

Dough
1 cup of sugar
3 tbsp. l. honey
3 eggs
2 tsp soda (no top)
3 cups flour

Interlayer
1 cup sugar (better than powdered sugar)
0.5 kg sour cream

Dissolve sugar and honey over very low heat. Break the eggs into a separate bowl and beat them lightly with a fork, and then pour them into the honey mixture with continuous stirring (so as not to cook). Add baking soda and then flour. Stir everything well and let the dough cool.

Divide the dough into 8 pieces. Roll each part into a thin layer and bake it.

I roll it out on a floured table. When the layer is rolled out, I transfer it to a greased baking sheet. The dough sometimes "sticks" to the table in some places. Not scary. With a knife, a scraper, I unhook the dough from the table. If the dough breaks (I roll it out thinly, and the dough is quite tender), it doesn't matter. Already on the baking sheet, all torn places are easily "tightened". Just knead the dough with your hands - after baking you won't even see anything .

The dough is baked very quickly, until the characteristic golden brown hue.
While the layer is still hot, I trim (level) the edges. The cuttings are then used for crumbling (sprinkling). As soon as the layer cools down, it will turn into a biscuit (carefully, very brittle). It should be so.

Mix sour cream with sugar (no need to beat, just stir well). If you use sugar, then until the grains disappear. We put the first cake. Put sour cream with sugar on it. Distribute it evenly. Put the next cake on top, etc. The top cake is also greased with sour cream and sugar and sprinkle with scraps. The sides of the cake are the same.

From experience ... It is advisable to take sour cream not thick, otherwise it will not saturate the cakes as needed. If you use powdered sugar, then it slightly liquefies the sour cream, which is what we need. The layer obtained (according to the recipe) is just enough for all 8 cakes.

We leave the cake warm for at least 2 hours, more is even better.

The cake tastes great. The smell of honey is felt very well. The whole layer is absorbed by the cakes and the cake on the cut, in fact, is a single "striped" whole with thin white layers. Sour cream is not felt at all. The cakes become very soft.

My cake is honey

dough:
honey (I like buckwheat) - 3 tbsp. spoons
oil -125gr
eggs - 3 pcs.
sugar - 1 glass
soda - 2 hours l (quench with lemon juice)
flour - 900gr

cream:
sour cream 40% - 800g
sugar - 1 incomplete glass
lemon - 1pc.

raisins -100gr
walnuts - 150g
rum or brandy - 3 tablespoons

cream: Knock down sour cream with sugar and lemon zest and place with juice.

Raisins, soak in rum or brandy.

Melt honey in a water bath, adding quenched soda.
Grind eggs with sugar into a cool foam.
Combine everything with flour and knead the dough.
Place the dough in a water bath.
Roll out 8-9 cakes.
Round shape by trimming by attaching the pan lid like a template.
Each cake, twisted, transfer on a rolling pin to a baking sheet,
pre-dusted with flour.
Bake the cakes for 1 minute.
Spread the cakes generously with cream,
sprinkling each layer with raisins and grated walnuts.
Lay one on top of the other.
Sprinkle the top of the cake and sides with crumbs of one cake + walnuts on top.
Let it soak for several hours.
The cake turns out to be big - three kilograms.

[Honey cake (honey cake)]

Honey cake (honey cake)

Dough:
honey - 1 glass
flour - 4 cups
soda - 1 tbsp. the spoon
eggs - 4 pcs.
sugar - 1 glass

Cream:
sour cream + sugar to taste + optional nuts (dried apricots, prunes, raisins)

Grind sugar with eggs (I beat it with a mixer), add honey (if thick, then melt in the microwave or in a water bath), then soda and flour. Leave for three to four days to ripen at room temperature (on the Internet I met the option of ripening the dough in the refrigerator).

I'll add a little more about storage: the cakes are soft immediately after the oven, but after lying for 20 minutes they harden. Some of the cakes (since the portion is large) were stored in a kitchen cabinet at room temperature for up to three months (the woman from whom she took the recipe says that the cakes are stored for up to six months), after a layer of sour cream and standing for 2-3 hours in the refrigerator, the cakes became soft and melt in the mouth.

Roll out the dough to a thickness of 3-4 mm (millimeter), bake in a very hot oven for 2-3 minutes. It turns out 16 cakes, 4 pieces are used for the cake - so they gave me along with the recipe, but I could not figure out what the diameter should be.

My dough turns out to be quite soft and I can't roll it out with a rolling pin, and it seems to me unrealistic to do it. I powdered my hands with flour and spread the dough over parchment up to 3-5 mm, when baking it increases very much in height up to 1.5 cm (even the owner of the recipe remarked to me that the cakes were thick). From a full serving, I got 12 cakes with a diameter of 24 cm and a thickness of 1.0-1.3 cm (maybe I really spread the dough more thickly). Lately, I've been kneading half the norm. I bake at a temperature of 175 degrees with convection.

[dryapa]

dryapa
An interesting recipe, I did something like that, but withstood it for a day, there was not a lot of soda there - 1 hour. l.
I have a few questions.
dryapa, tell me, is soda felt in the cakes?
You have 4 cakes here - is that half a serving?
If you store unused cakes in the refrigerator, will they damp?

[dryapa]

dryapa
An interesting recipe, I did something like that, but withstood it for a day, there was not a lot of soda there - 1 hour. l.
tell me, soda is felt in the cakes?

Elenka69, Thank you !
I didn't feel any soda, only a very rich aroma of honey! I used a spoon from a bread machine without a top.
I recently read somewhere that soda is not so important in honey dough, because it acts in the first half hour or hour, interacting with honey and loosening the dough when baking, that is, if you bake right away, then it makes sense to add soda, and if you stand it for several days, then it is useless to put it there. How true this is - I do not know, it will be necessary to experiment.

You have 4 cakes here - is that half a serving?
If you store unused cakes in the refrigerator, will they damp?

Rather, 1/3 (this photo was taken a long time ago, I just don't remember).
I didn’t try to store it in the refrigerator, I just wrapped it in foil and put it in the kitchen cabinet and forgot it for a couple of months. They dry out, but after being impregnated with cream, they become soft.

I also remembered that I was warned not to smear the freshly baked cakes at once (the cake will turn out like porridge), but gave them the opportunity to lie down for a couple of hours !!!!

I climbed into the kitchen cupboards and found one honey cake (it has been lying for more than six months), so it is not dry at all and somehow plastic, it cracks a little when twisted, tasted by a cat, so you can eat it too!

[dryapa]

dryapa, thank you very much for such a detailed answer! I will definitely do it! It's good that you can not bake them in advance. And about 2 hours of exposure, thanks a lot, otherwise it happens that in the heat of the heat I would immediately miss it.
I asked about the refrigerator, because we are small red ants and I just can't get them out Gadov... Sometimes they themselves disappear for several months. We hide all the sweets from them in the refrigerator. If anything, I'll pack it tightly.
And another question ...
What cream have you tried with other than sour cream.
I really liked your plump cakes!
I want the same.

[Elenka69]

I asked about the refrigerator, because we are small red ants and I just can't get them out Gadov... Sometimes they themselves disappear for several months. We hide all the sweets from them in the refrigerator.

Elenka69, I decided to ask Google if it is possible to store honey cakes in the refrigerator, and after looking through several forums, I realized that there is such an experience. They are even frozen (both the cakes and the finished cake), so you can try to put them in the refrigerator so as not to lead the red ants into the temptation.

What cream have you tried with other than sour cream.

Elenka69, I tried to replace part of the sour cream with cream: sometimes only a third part, sometimes half, then the cake should soak longer. It seems to me that you can also try butter with condensed boiled, but it will be very, very sweet, but delicious.

Elenka69, try it, it is very convenient to have cakes in stock, no sudden guests are scary: while you eat the main dishes, the cake will have time to soak! We must also make a reserve for ourselves.

[dryapa]

dryapaThank you very much for such comprehensive answers.
I put on the queue baking cakes. While this heat lasts, so many untested recipes have accumulated for the oven!

Hello Cinderella! : flowers: I’m here with you recently, but I have been tormented for a long time by one question regarding the cake "Tatiana". I really like the cake, my friends call it with delight "oriental sweets". I've baked it already 10 times and there is always one problem: I tear off the paper along with half the cake. Please tell me what to do?

tatianaskazka
What kind of paper? most likely, this is the problem. Of the proven ones - paklan, freken bok, just clean. it was "Tatiana" who did not bake, but other honey, sticky nut cakes, as well as ciabatta - fly off.

That's the whole point: the others - fly off, and my namesake "Tatiana" - knocks with a hoof, butts with horns. Perhaps it's about paper, but I almost always bake on different ones, and the PROBLEM is only with this cake. THANK YOU VERY MUCH for your answers. I would like to talk more, but there is no time (it's time to run after my sweet tooth son to school)

[tatianaskazka]

tatianaskazka, Tatiana's cakes never fall off my paper. But not to say that they butt too. I let them stand for a while, and then gently tear them off, little remains on the paper.

And I grease the paper with vegetable oil and it sticks off like a pretty one, and even if you sprinkle a little semolina, so finally!

[Freken Bock]

Freken Bock, an interesting cake recipe Tatyana. An unusual combination. Is it soaked quickly?

Thank you so much moderators for bringing all the honey lovers together! Eyes run straight!

[dryapa]

dryapa, I baked your honey cake! The result is incomparable, light, with a wonderful honey aroma. The cream was made sour cream with prunes. I will bake more than once!
Thanks for the recipe! : flowers
I made half a portion, it turned out to be a large round cake 30cm in diameter and 5 cakes, even 6, baked one, left it to sprinkle.

[dryapa]

dryapa, I baked your honey cake! It turned out incomparable, light, with a wonderful honey aroma. The cream was made sour cream with prunes. I will bake more than once!
Thanks for the recipe!
I made half a portion, it turned out to be a large round cake 30cm in diameter and 5 cakes, even 6, baked one, left it to sprinkle.

Elenka69, thank you for such a pleasant positive feedback! I am very glad that you liked this recipe !!!

Girls, tell me, "Tatiana" can be on the arts. bake honey? baked many times for natures. , but now such a question is ripe ...

[HONEY cake:]

::)Hello. I am with you quite recently. Let me share with you, beloved in our family, honey cake.

HONEY cake:

dough: cream:
(1 glass = 250ml) 2st. milk;
3st. l semolina;
1 cup of sugar; 2st. Sahara;
3 pcs. eggs; 1 pack (250g) cream oils;
3st. l honey;
50 grams of butter;
1h l soda;
3st. flour;

1. Melt honey and sugar over low heat. Bring to a boil and add baking soda. Stir constantly (the mass will rise and boil and puff strongly) to bring to the desired color
(I like it when it's darker, about yellow-brown, but you can immediately remove it and the cakes will be lighter.)
Be careful: you can get caramal in pieces.

2. Immediately add butter and stir until smooth.

3. Beat the eggs and add to the slightly cooled mass. Stir and add flour. Knead.
The hotter the dough, the softer it is. It is more convenient to work with cooled dough. So leave him
15 minutes.

4. Divide the dough into 8 pieces. Roll out thinly 3-5mm.
I do this immediately on a sheet (from the oven) turned upside down and sprinkled with flour.
I brush away the flour with a brush. I cut off the lid from the pan. Prick with a fork (knife).
You can get 9-10 cakes.

5. Bake in a very hot oven (220⁰C) before browning. Cool down.
6. Cream:
Cook medium-thick porridge from milk and semolina. Add sugar and butter to it.
Stir until smooth.

7. Smear the cakes with cream. Sprinkle with honey crumbs and leave in the refrigerator overnight to
impregnation.

Enjoy your meal!

Another version of the honey cake, if I repeat, then - sorry, in my performance it is called "Crazy bees" or "Honey temptation", in general, whatever you want, name it, the main thing is delicious ...

3 eggs,
1 cup of sugar,
50 gr. sunflower oil,
2 tbsp. spoons of honey
1 tsp soda / gash. vinegar
2 cups flour (in the choux pastry + another N amount for adding)

Grind eggs with sugar, add sunflower oil, honey. Mix everything and put on a steam bath. Stir for 5 minutes, then add 1 teaspoon of baking soda, slaked with vinegar and another 10 minutes on a steam bath. Then add 2 cups of flour, stir for another 5 minutes. The dough is liquid. Sprinkle flour on the working surface of the table, put the dough into it (in flour), and knead not very cool. Divide the dough into koloboks and roll out thinly. Puncture with a fork before baking. Bake in the oven or in a dry skillet over low heat.
Cream: sour cream + each cake layer with prunes.

[Honey cake "Sweet life".]

.

Honey cake "Sweet life".

I don't know any simpler and tastier honey cake.

Stellochka, you are right as always !!!! The cake is simply amazing-



And if you consider that even a schoolboy can cope with cooking, in general

NIZ, what a beauty !!!
Good health, dear and thanks for the report !!!

Hello girls! Tell me who made the honey cake dough in which you need to keep for 3-4 days and put so much soda, is it a matter of principle or not, that is, is it possible to hold the dough less and whether it is possible to pour less soda, otherwise 1 tablespoon is somehow scary.

Hello! I'm new to the forum but I feel so comfortable at home here! I read many wonderful recipes for honey cakes and could not resist writing a recipe for Magyar cake. my mother-in-law taught me how to cook it (she called it the officers 'wives' cake), the only drawback is that the cakes need to be rolled out and they are rather fragile. for the test you need: 1 egg, 2 tbsp. l. milk, 1 tbsp. l. honey, 50 grams of melted pork fat (lard), can be replaced with margarine or butter. on fat, the cakes are more tender. 1 tsp. soda slaked with vinegar or lemon juice. 150 g of sugar, 400 g of flour. from all this stuff, knead the dough, divide it into 8-9 parts and refrigerate for 30 minutes. And at this time, we are preparing the cream. I'm making semolina. I tried to sandwich it with whipped cream - nothing is normal either, but with semolina it is more familiar. and so cream! cook thick semolina porridge from 1 liter of milk, add sugar, vanillin and 200g of butter. cool. Roll out the dough as thin as possible and transfer it, winding it on a rolling pin, on a baking sheet sprinkled with flour. cakes are baked very quickly 7-10 min. cool. smear with cream and let it soak (I try to do it at night, otherwise the homemade ones start to eat the cake almost in 2 hours)

[poiuytrewq]

hi girls !!!
we liked 2 recipes:
from poiuytrewq and from Freken Bock
thank you girls !!!

I bake Tatyana in a Teflon form and nothing sticks ... I let it cool down and take it off carefully
from poiuytrewq just on a baking sheet greased with vegetable oil. I smear it with sour cream with condensed milk while they are still hot - this way they quickly absorb the cream

Hello girls! Tell me who made the honey cake dough in which you need to keep for 3-4 days and put so much soda, is it a matter of principle or not, that is, is it possible to hold the dough less and whether it is possible to pour less soda, otherwise 1 tablespoon is somehow scary.

... after kneading, I keep the dough in the cold for an hour and then bake .. I put 1 hour for one portion. l slaked with uscus ...

Girls, tell me now I'm baking honey biscuit with soda, for some reason, the edges rise and the middle is not, something with the temperature in the oven (it is set somewhere 200)

I love honey cake.
I have a classic recipe ... dough in a water bath, 9 cakes, sandwich with cream (custard, condensed milk, sour cream)

Liked the recipe from dryapa. I report: the taste of the biscuits is honey, moderately sweet, the soda is not felt, it withstood the whole night - in the morning I baked, for baking, I smeared the dough very thinly with a spatula on a sheet of baking paper (I didn’t grease it with anything, otherwise the dough does not want to be smeared), it rises well when baking perfectly soaked. My glass was 200 ml. From one portion of the biscuits it turned out to be about 800g. They freeze perfectly. Their only drawback is that they are very embossed and need to be well aligned for decoration. Very, very tasty, I will bake some more!

I liked it I will bake it again my family liked it very much

[kenul]

kenul, and which one did you like? ))))

[kenul]

kenul, and which one did you like? ))))

my mom's honey

I told you that I will bake some more, so I baked it!
Sour cream custard, a layer of boiled dried apricots. Crazy how delicious it is !!!

A very successful collection Sometimes you want to bake something on honey, but here everything is picked up in one place It's a pity that I didn't catch my eye before February 23, otherwise I would have baked something from here

I'll add my three kopecks:
4 eggs
1 glass of sugar sand
0.5 cups honey
2 cups of flour
1/2 tsp soda (slaked vinegar)

cream
500-600 gr. thick sour cream
1-1.5 cups sugar sand

Preparation:
beat eggs with sugar and honey, add flour, stir until smooth (I do everything with a mixer)
add soda, slaked with a tablespoon of vinegar, mix.
put the dough in the refrigerator for 6 hours (or overnight)
I bake in a 22cm Teflon pan (three cakes, the dough is thick, so it's better to distribute it evenly over the pan,
otherwise the cake will turn out to be uneven), grease the pan with sl. butter or margarine
in a preheated oven 160-180 ° C. bakes for about 15 minutes, it turns out dark brown. I check the readiness with a toothbrush.
the cakes are 3-4 centimeters thick, I cut them into 2 parts (3x2 = 6 layers)
I carefully cut the edges - finely crumbled they will go to sprinkle the cake

cream - whisk sour cream with sugar until the latter is completely dissolved.
coat the layers, sprinkle with crumbs ... voila ... (next time I will do it, take a picture)

[Ginger with two creams.]

I want to share a recipe for a popular cake. I understand that it is not here on the site, so I will write the recipe here. Everywhere in Temko I write "mushroom" in the description of cakes, this is what I have been baking for 2 years already, in demand.
The author of this cake is M_H_B, from the "U-samovar" forum. Thank you so much for that !!! The cake is called that, Ginger with two creams.

Dough:
2 glass of sugar
4 eggs,
160 g butter (softened),
2 tablespoons honey
2 teaspoons of baking soda (do not extinguish).

500 gr. cream (bought in a Russian store) And a can of sour cream (200 ml. 15% -beat
with sugar. The author meant very thick cream (in the union they were called homemade sour cream) and there was a spoon in them and the cream was not liquid, but very convenient to work with.
I took 700 grams of sour cream 25%, whipped from the 2nd table. spoons. powdered sugar, and added a pinch of citric acid at the end of the beat for more acidity. I just thought that heavy cream, whipped with regular sour cream, just gives a sour cream of normal fat content. It is difficult to find heavy cream here, only on the market - homemade, with an interesting smell peculiar to them (which not everyone likes).And in stores, if you find 30% sour cream, it costs insanely expensive, about 40 rubles per 190 gr. jar. Therefore, I took Prostokvashino sour cream 25%, it is whipped into a good non-flowing cream. This is by no means an advertisement, but just my experience. And advice, pay attention to sour cream 25%, of any available brand in your shop.
Cream No. 2:
500 gr. whipping cream And a can of boiled condensed milk. They go cream 38% (liquid) which needs to be whipped and they become cream. First, the cream is whipped from 1-2 tablespoons. spoons of powdered sugar. Then, constantly whisking, add boiled condensed milk on a spoon.
COOKING:

Mix all ingredients of the dough and place in a water bath. The mass should become homogeneous,
and increase by 2 times. When you get a light foamy mass, remove from the bath. Immediately add 5 glasses of flour to the hot mass.
The dough will turn out to be soft, and will stick to your hands, no need to be afraid !!!! Place it on a floured table and stir it lightly. Knead, with its movements from bottom to top-inward. your goal is not to overdo it with flour, but to get a spherical mass that you can hold in your hands, it does not creep. Recently, I just mixed it with flour and put the dough to cool, adding flour later, when rolling.
Put in the refrigerator for 30 minutes, after which the dough will become very pleasant to work with. I pinched off small balls of dough, and rolled them on a lightly sprinkled piece of parchment, the right size cake. Already used to, all the cakes, consisting of several cakes, roll out immediately on parchment. It is very convenient, because the cake is transferred directly on the parchment to a baking sheet, which prevents deformation of the cake shape.
She rolled out the cakes thin enough, about 0.5 mm. I cut out the desired shape with a knife, and baked in an oven heated to 200 degrees, until golden brown, about 5-7 minutes. The author suggests, immediately after pulling it out of the oven, cut off the still hot cake, giving the desired shape. The cakes are very soft, tender after the oven, and easy to cut.
Since, even before baking, I gave the cakes to the shape, I just turned the cake over, and carefully removed the parchment from the cake. Spread the finished cakes together with the sides, alternating cream and refrigerate.

The cut is old, now I roll the cake much thinner and, accordingly, in the cut, it is slightly thinner than the cake



There will be questions about the recipe, ask, you can even write in a personal, I will answer everyone