Next, beat the egg mass with a mixer for about 8-10 minutes until the mass becomes dense, light and fluffy. Add the sifted flour in parts, mixing each part completely into the egg mixture.

The dough should be soft, airy, and cream-like. Cover the bottom of a mold with a diameter of 19-20 cm with parchment and place the dough in it.

Bake the biscuit in an oven preheated to 170-180 degrees for 30-35 minutes. Keep an eye on the biscuit; the honey dough quickly browns, but the inside may remain raw. If the top of the sponge cake has become quite brown and a little time has passed, cover the top with foil. Just remember not to open the oven during the first 20 minutes of baking.

Check the finished sponge cake with a wooden splinter or match (if, when piercing the baked goods, the splinter or match remains dry, then the sponge cake is ready). Let the cake cool slightly in the pan, then remove it and cool completely on a wire rack. Let the biscuit rest for a bit - at least 2-3 hours, then cut off part of the biscuit from the bottom (about 1 cm).

Dry the cut part of the biscuit and grind it into crumbs, maybe not too fine.

Wash the lemon, cut into small pieces, add sugar, mix, crush and leave for 30 minutes. The lemon will release enough juice to soak the biscuit.

To prepare the cream, lightly beat the softened butter with a mixer. Adding condensed milk little by little, continue beating the cream until fluffy.

Add a little cognac to the cream and stir.

Cover with the second part of the biscuit and also grease it with cream. Coat the sides with a small layer of cream too. Sprinkle the sides with biscuit crumbs, taking a little bit of the top of the Honey cake as well.

Place the cake in the freezer for 20 minutes. Melt the dark chocolate in a water bath, cool slightly and pour it into a pastry bag.

Cut off the tip and decorate the top of the cake with a mesh of chocolate. Place the cake back in the freezer for 5-7 minutes.

The cake can be left as is, or you can decorate it at your discretion, leaving a little cream. Let the simple and delicious “Honeydovik” sponge cake soak in the refrigerator for at least a couple of hours and you can serve it.

Bon appetit!

They make honey cake with everything. Sour cream, cream with butter and condensed milk, various layers for the cake. But the most widespread is sour cream, which not only saturates the biscuit well, but is also a rather tasty dessert in itself. The recipe for this cream is known to any novice housewife, but we will try to reveal in this topic how you can prepare a delicious honey sponge cake and diversify it with the help of this impregnation.

Classic cream with sour cream

Everyone knows the recipe for this cream very well, and even the housewife, awakened at night, will say that you need to take 0.5 liters of sour cream and a glass of sugar. But can this type of cream only be used in a cake? At some point, the fashion for fruit salads came to Russia; almost all the fruits that could be purchased at that time in stores were thrown into them. And it was sour cream that best tolerated this abundance in a salad bowl. At first, salads were simply seasoned with sour cream, but then it rolled off the fruit and remained at the bottom of the cup. And housewives began to use the technique of making cream, like for a cake. Namely, strain the sour cream ahead of time, beat it, and then add a little sugar. It was with this miracle that they began to season fruit salads. The cream already evenly covered the pieces of fruit, and the dish turned out very tasty.

The taste of sour cream and honey in the cake

It seems already clear that sour cream is ready to coexist with most products, so it is generously added to soak dry cakes. So it goes very well not only with honey cake, but also permeates bird cherry cake, classic “Zebra”, and many other culinary masterpieces.

By the way, sour cream in honey cake is good not only as an impregnation, but also as one of the components of the dough. Let's look at several recipes for honey cake with sour cream.

An almost classic recipe for honey cake with layers and sour cream.

Required:

• Flour – 500 gr.;
• Granulated sugar – 200 gr.;
• Butter – 100 gr.;
• Natural honey – 2 tbsp. spoons;
• Chicken egg – 2 pcs.;
• Soda – 1 teaspoon;
• Sour cream – 0.5 l.;
• Sugar for cream – 150 gr.;
• Walnuts – 1 cup;
• Prunes – 1 cup.

The preparation of this cake begins in the evening, when you put the sour cream on cheesecloth and put it in the refrigerator. This does not take much time, so it can be ignored during the cooking process. How to properly make a structure for straining liquid sour cream was described in the article: “Sour cream cream for honey cake.”

How to prepare the dough correctly.

For the dough, we take honey, sugar and butter and put it in a bowl. You can mix the ingredients a little. Afterwards, we put our preparation in a water bath and wait until everything is mixed and dissolved from the heat in the lower pan. The mass will become homogeneous and acquire a new color. Of course, do not forget about continuous stirring to make the reaction faster. After all the sugar crystals have dissolved, add soda. It is better to pass it through a sieve, since the soda that is sold in our stores is most often packaged in cardboard boxes and can absorb moisture. We don't want the strange taste that undissolved pieces of soda will create.

After you have added the soda, you need to stir the mixture in the bathhouse for another minute and only then remove it from the heat. Break 2 eggs into the still warm mixture and mix the contents of the bowl well. Next, sift the flour into the same bowl and mix thoroughly. You should get a fairly thick mass, which we will put in the refrigerator for 30 minutes.

During this time, it is better to prepare the filling for our cake.

Finely chop the prunes, or better yet, pass them through a meat grinder. Try both options, which one you like better, then use it in further preparation. We also chop the nuts with a knife. Many people love the taste of the nut, when it is not turned into small crumbs, but comes in pieces. Leave all the prepared filling ingredients until you assemble the cake.

At this moment, the dough has already arrived, which we take out of the refrigerator and divide into 9 equal parts. We roll out each part on baking paper, cut out the cake according to a template, for which you can use a regular plate, and prick it with a fork.

We move the scraps slightly away from the cake and leave them on the same sheet of baking paper. Bake all 9 cakes in an oven preheated to 200 degrees. Each cake is baked for no longer than 5 minutes. Therefore, we will need only 45 minutes for all the cakes, plus time to replace the cakes on the baking sheet.

Place the scraps in a separate tall bowl. We will need them to decorate the finished honey cake with sour cream.

When everything is ready, we begin to prepare the cream itself.

Beat the sour cream with a mixer and gradually add sugar when the sour cream becomes denser.

Let's start assembling the cake.

Coat the bottom layer with cream, sprinkle with nuts, the next layer with cream and prunes, and so on until the last cake layer. You need to leave a little cream to coat the entire cake. When everything is assembled, press the cake on top with a weight and leave it until we prepare the topping.

In a tall bowl, grind the cake scraps using a masher or blender and continue working on our cake. Remove the weight, coat the cake on all sides with sour cream and sprinkle with crumble.

We put the finished cake in the refrigerator for 2 hours and after that you can put it on the table and pour tea.

Sponge cake with sour cream and honey

In addition to regular honey cakes, you can make a honey sponge cake, which will be as tasty as a cake made from many thin honey cakes. A sponge cake containing honey can be baked not only in the oven, but also in a slow cooker.

This honey cake with sour cream will give you no less pleasure than a multi-layer cake.

What do you need to make a biscuit?

• Chicken eggs – 5 pieces;
• Granulated sugar – 1 cup;
• Natural honey – 6 tbsp. spoon;
• Soda – 1 teaspoon;
• Flour – 2-2.5 cups.

Since this will be a sponge cake with sour cream cream, we will use a standard set of ingredients for it, namely: 0.5 l. sour cream and 1 glass of sugar.

We start preparing the dough by pouring honey and soda into a cup and putting it on low heat. It is necessary to stir this mass so that it does not stick to the bottom of the cup. Honey and soda should increase in volume and darken. At this moment you need to remove the cup from the heat.

At the same time, you need to beat the eggs with sugar until a good stable foam. Then add honey to the eggs, but under no circumstances should this mass be beaten, but only mixed very carefully with a spatula or spoon. It is necessary to preserve as many air bubbles as possible in the mass.

It is rare to find a biscuit recipe that does not contain the separation of eggs into whites and yolks. This is one of the few that does not require such an operation, but at the same time it remains tasty and airy.

Now just as carefully pour the pre-sifted flour into our biscuit. You should not take the mixer in your hands; you should only use a spatula or spoon.

The biscuit dough containing honey is ready.

You can divide it into four equal parts and bake each in an oven preheated to 180 degrees. The baking time for each cake is a little over half an hour. But it’s also worth remembering that baking absolutely even cakes is very difficult. They start to rise in the center, so there are two ways to avoid this problem. The first is to cover the baking pan with foil and bake under it two-thirds of the time, then remove the foil and put the crust back in the oven. This recipe always works and assembling the cake becomes easier later. And the second way is to bake one large cake in a slow cooker, and then divide it into four equal parts.

Bake in a multicooker on the baking mode for 65 minutes.

First you need to coat the multicooker bowl with oil. After the miracle machine calls, let it stand for 10 minutes with the lid closed. And then open the multicooker, and bake for another 10 minutes with the lid open.

When you remove the cake from the bowl, let it cool a little more and divide it into 4 equal parts. After which you can collect the honey cake. Sour cream cream is prepared in the same way as in the previous recipe. Remember that sponge cake loves an abundance of impregnation, so do not skimp on cream for each cake.

If you want to change the cream, then this can be done, since honey goes well with condensed milk, butter cream and even chocolate.

Also remember that such cakes need to be cooled slowly, so it’s better to put the cake on a wooden cutting board and forget about it for two hours. As we know, the recipe for any cake always says that the baked goods need to sit with the cream longer.

If you want to eat a delicious and juicy cake, the recipe for which is presented above, then if you prepare it in the morning, it will become tasty and completely soaked only in the evening.

The most delicious cake

Of course, when we take any recipe, we doubt it and look into our mother’s or grandmother’s notebook with a description of the baking. It seems to us that there were no tastier cakes than in childhood, and we always try to find that same taste. If this was a classic recipe, then it will not be difficult for you to repeat it, and your children will only remember this pastry.

If you are considering a recipe with condensed milk, then do not forget that in your childhood the technology for its production was somewhat different and even its taste is not comparable to today's condensed milk. Try to stick to products for which manufacturing technology at the factory is not important - these are only natural ingredients.

And, as in early times, it is better to buy natural honey from the manufacturer.

The jar may be unsightly, but the taste is unforgettable. And most importantly, the benefits of this beekeeping product are much higher than that of some unknown honey from a beautiful jar in the supermarket.

Have fun preparing honey and other cakes and cookies, give them to your children and give joy to your family with wonderful baked goods.

I love honey cakes! I love different ones! But this time I just wanted something soft, fluffy and with cream.



For a simple homemade cake we will need:
4 small or 5 large eggs
grain of salt
200 g sugar
160 g flour
2-3 tablespoons liquid honey

For cream:
500 ml sour cream of any fat content - I used 15%
200 g sugar

I want to say right away that I never separate whites and yolks - it’s all unnecessary or I’m not a gourmet.)))
Therefore, take fresh eggs (this is important), throw in a grain of salt and start beating. First you need to beat so that the eggs become just coarse foam. This will take a few seconds. Now we start adding sugar and don’t stop beating! When the sugar runs out, add honey and beat until our mixture increases 3-4 times and begins to resemble the most delicate cream. Now you need to turn off the mixer and move it completely away from you.
You need to add the flour all at once, but mix only in one direction and only with a spoon. No technique, otherwise it won’t be a sponge cake, but a sole.))) We don’t need a sole with cream, do we?))) Stir in the flour without much effort, but so that the mass becomes homogeneous.
Now, if your mold is sticky, then you need to put a circle of baking paper on the bottom, and if not, then just grease it with butter or margarine and sprinkle it with a little flour. Pour out our dough and place in an oven preheated to 200 degrees. I have a special oven))) gas, and it never bakes any cakes in 15-20 minutes, always at least 50 minutes. Therefore, be guided by your oven, and I will tell you about mine. This means that you first need to bake for 15 minutes at 200 degrees C, and then turn it up to 180 C and bake until done. You can even determine readiness by eye. At first the cake rises high, high, and when ready, it squats a little. All! You don’t even have to check it with a toothpick, but if you’re not sure, still prick it in the thickest place. The toothpick should be completely dry.
Now our biscuit just needs to be cooled in fresh air. But still, do not change the temperature suddenly. If it’s hot in your kitchen, but outside, let’s say, it’s not May, then you shouldn’t take it out into the cold. You just need to put the biscuit somewhere where no one will eat it.))

Making the cream is also very easy.
First, whip the sour cream. It should never be whipped at high speed and it should never be whipped for long, otherwise the result will not be cream, but sweet butter. Therefore, set the mixer to low speed and add a little air to the sour cream. Now you can start adding sugar, but don’t delay this process either. As soon as the sugar melts and the cream becomes fluffy, turn everything off.

Cut the sponge cake into 2-3 cake layers, place them on plates and begin to “conjure” with the cream. It needs to be applied a few spoons at a time and left to soak for 10-15 minutes. Then the cream in the cake will be visible and it will never leak out all from the sides, but will be a beautiful white stripe in the cut. Leave a couple of spoons for gluing the cakes.
Voila! The cake needs to sit for at least a couple of hours, or preferably overnight in the refrigerator.

Sometimes you really want to treat yourself to some sweets. Store-bought confectionery most often turns out to be not very tasty. In addition, you cannot be completely sure of the safety of their components. Therefore, it is best to prepare the cake yourself. If you don’t want to spend a lot of time preparing a complex dessert, then honey sponge cake will come to the rescue.

His recipe is extremely simple. Absolutely any housewife can cope with it. At the same time, you will receive an incredibly tasty and healthy dish.

If you have unexpected guests and you need to prepare a honey sponge cake very quickly, then the classic recipe is best. For it you will need a minimum set of products:

• one glass of sugar;
• five eggs;
• six tablespoons of liquid honey;
• one teaspoon of soda;
• two glasses of wheat flour.

First of all, you need to pour the honey into a saucepan and heat it over low heat. Add soda. Don't forget to stir the mixture constantly. After the mixture darkens and increases in volume, it can be removed from the heat.

1. Beat eggs with sugar.
2. Pour the resulting mixture into honey.
3. Mix all the ingredients with a mixer and gradually add flour to it. In order for the honey sponge cake to be more fluffy and airy, the flour should be sifted through a sieve.
4. After the dough reaches the consistency of thick sour cream, it can be transferred to a baking dish.
5. Place the biscuit in the oven, which is maintained at a temperature of about 180°C.
6. Baking time is about 30 minutes.
7. After the biscuit has cooled, it can be cut into cakes.

You can later make a cake from them. To do this, the cakes should be greased with sour cream or butter cream. Fruit or chocolate pieces are great for decoration. This recipe will help you quickly prepare a delicious dessert that will not leave anyone indifferent.

Another recipe

A fluffy and incredibly tasty honey sponge cake can be prepared using this recipe. First of all, stock up on the necessary ingredients:

• four chicken eggs;
• two tablespoons of honey;
• a glass of sugar;
• one and a half cups of flour;
• a little butter;
• a teaspoon of soda;
• tablespoon 9% vinegar.

Before you start preparing the biscuit, all ingredients must be removed from the refrigerator and allowed to warm to room temperature. This primarily applies to honey and eggs.

1. Pour honey into a saucepan with a thick bottom and high sides.
2. Place it on the fire and heat for a couple of minutes.
3. Dissolve a teaspoon of baking soda in a tablespoon of vinegar.
4. Pour the resulting mixture into the honey and mix well.
5. This composition should be heated until it acquires a pleasant brown color.
6. Pour sugar into a separate bowl and mix it with the yolks.
7. Beat the mixture with a mixer. The mass should increase in volume several times. Beat the whites separately. In order to get a stable foam you will need at least 20 minutes.
8. Gently add about half of the prepared white foam into the container with the yolks.
9. Pour in the honey mixture.
10. Mix the ingredients thoroughly using a wooden spatula. In this case, you should not use a mixer.
11. Gradually begin to introduce pre-sifted flour.
12. At the final stage, all that remains is to add the egg white and mix everything thoroughly again.
13. Pour the dough into a special baking dish, which must first be greased with a small amount of oil.
14. Bake the honey sponge cake for about half an hour. At the same time, maintain the temperature in the oven at 180°C.
15. The readiness of the biscuit can be determined using a wooden stick. Pierce the pastry with it. If the stick turns out to be dry, the biscuit can be removed from the oven.

All that remains is to cut it into several cake layers, from which you can later make a delicious cake. Using this recipe, you can prepare a dessert that you can treat even the most demanding guests.

If you don't want to bother with cake filling, then this method of making sponge cake is best for you. As a result, you will get a delicious and aromatic dessert that both adults and children will enjoy. It requires:

• three glasses of flour;
• five eggs;
• one and a half glasses of sugar;
• five tablespoons of honey;
• a teaspoon of soda;
• one and a half teaspoons of baking powder;
• two ripe large bananas.

Cut the peeled bananas into slices and place them on the bottom of the baking dish.

Mix pre-sifted flour with baking soda and baking powder.

In a separate bowl, beat the eggs with the sugar. Carefully pour in liquid honey. Without ceasing to stir, gradually add flour. You should achieve a consistency reminiscent of thick sour cream.

Pour the finished dough into the mold on top of the bananas. This biscuit should be baked in the oven for about half an hour. The finished dessert can be served immediately. But if you want to make its taste brighter and richer, then you should cut the sponge cake into two layers and soak them in cognac or banana liqueur.

Cake with sour cream

Using a simple and affordable recipe, you can prepare a delicious cake with sour cream. Honey sponge cake can be prepared using one of the methods described above. For the cream you will need:

• one liter of fresh fat sour cream;
• 250 grams of sugar.

To make the cake more tasty, you will need to add 250 grams of prunes and 45 grams of honey.

1. Prunes should be washed thoroughly in warm water. Boil it for a few minutes in warm water. After this, it will need to be cooled and cut into small slices.
2. Place the sour cream in a bowl and whisk it together with the sugar. Place it in the refrigerator for a while.
3. Mix some of the water in which the prunes were boiled with honey. This mixture must be soaked into the prepared cakes.
4. Grease each cake with the mixture and place pieces of prunes on it. The finished cake must be coated on top and sides. You can decorate this dessert with chocolate melted in a water bath. It makes a wonderful glaze.

Buttercream cake

A cake with butter cream is more nutritious, but no less tasty. His recipe is also quite simple. First of all, you need to prepare a classic honey sponge cake. After this, you can proceed to preparing the cream. It will consist of the following components:

• two hundred grams of butter;
• two hundred grams of condensed milk.

To obtain the cream, use a mixer to combine butter and condensed milk. If you like caramel flavor, you can use boiled condensed milk. It will add special sophistication to the dessert. Grease each cake with the prepared mixture. Lay them on top of each other. Don't forget to coat the top and sides of the cake thoroughly. This dessert can be decorated with fruits or walnuts.

Custard cake

Using honey sponge cake you can make a custard cake. But this recipe may seem a little complicated for novice housewives. For it you will need:

• half a liter of milk;
• a glass of sugar;
• two tablespoons of flour;
• five eggs;
• a tablespoon of vanilla sugar;
• 200 grams of butter.

1. Pour the milk into a saucepan and bring to a boil over low heat. Separate the yolks from the whites. This recipe involves using only yolks. They should be ground with sugar and flour. The boiled milk must be carefully poured into the egg mixture. Place the mixture on the fire and continue cooking for seven minutes. During this time the mixture should become quite thick. The finished cream just needs to cool.
2. After the cream has cooled to the desired temperature, it must be mixed with butter. Mix the ingredients thoroughly. As a result, you should have a mass with a pleasant, uniform texture.
3. Cut the finished dessert into cakes. Grease each cake generously with the prepared mixture. The dessert prepared in this way should sit for two hours. During this time, the cakes will have time to soak. If this is not done, the dessert may seem dry.

If such a dish seems too high in calories to you, then you can exclude butter from it. The taste of the dessert will suffer slightly from this.

I found the recipe on YouTube. The recipe is worthy of your attention!

Products:
(for a mold 20 cm in diameter)

For the test:
— 3 eggs (room t)
- 1/2 cup sugar
- 4 tbsp. spoons of honey (if the honey is thick, then without a slide!)
- 1 teaspoon of soda
- 1 cup flour (I needed 150 g)

For the custard:
- 1 egg
- 100 g sugar
- 1 tbsp. spoon of flour
- 250 ml. milk
- 100 g. oils

How to make honey sponge cake:

Beat sugar with eggs until a fluffy, white mass is formed.
Place the honey in a saucepan with a thick bottom and heat to 50 degrees.
Add baking soda (the mixture will foam) and stirring constantly (over medium heat), bring the mixture to a dark caramel color.
Add hot honey (one spoon at a time) into the eggs beaten with sugar, stirring constantly so that the eggs do not curdle.
Add sifted flour in 2-3 additions.
You should get a dough with a consistency similar to thick sour cream.
Pour the dough into a pan lined with parchment paper.
Bake the biscuit for 40 minutes at t -160″ (use your oven as a guide).

Preparing the cream.
Mix in a saucepan: eggs, sugar, milk.
Add flour, mix well.
Heat the milk-egg mixture over medium heat, stirring constantly (not forgetting the “corners” of the pan) until thickened.
Pour the custard base into a bowl, cover with cling film and let cool completely.
Beat the butter at room temperature until white, combine with the cooled custard base and beat again.
The result should be a smooth cream with a uniform texture.

Cut the cooled sponge cake into three layers, spread with cream, and decorate with crumbs.