Many of us still remain fans of old, proven recipes for homemade desserts, which gained popularity during the Soviet era. One of these is honey cake, the dough for which is prepared in a water bath. We offer an authentic dessert recipe that will help you remember that excellent taste and unique mouth-watering aroma of the delicacy.
“Honey” cake at home - a classic recipe in a water bath
Ingredients:
For the test:
- wheat flour – 635-660 g;
- chicken eggs – 3 pcs.;
- – 160 g;
- granulated sugar – 190 g;
- baking soda – 10 g;
- table salt – 5 g;
- whole milk – 55 ml;
- butter or margarine – 155 g;
For cream:
- sour cream with a fat content of more than 25% – 1 kg;
- granulated sugar – 265 g;
- vanilla sugar – 25 g.
Preparation
Dough for honey cake classic recipe Soviet era is prepared in a water bath. To do this, select two saucepans of different diameters, pour water into the larger one and place on the stove over medium heat. In a smaller version, we first begin to beat the eggs with granulated sugar, and then add honey, baking soda and softened margarine or butter. Place the smaller saucepan in a larger container of boiling water and heat the mixture, stirring continuously until it has approximately doubled in volume and is a rich golden or light brown color. On average, this will take about fifteen minutes. Now sift a glass of flour and pour it into the hot mixture. We keep it in a water bath for a couple more minutes, continuing to stir continuously, and then remove it from the stove, sift the remaining flour, add it to the pan and knead.
The texture of the dough should not be sticky, but soft. Divide the flour ball into eight balls and place them in the refrigerator to cool for at least half an hour, covered with a bag or film. After this, prepare sheets of parchment according to the number of balls, roll out portions of dough on them one by one until you get a round cake and prick them around the entire perimeter with a fork. Now place the pieces in the oven and bake each for an average of three minutes. As a result, the cakes should brown a little. After removing from the oven, cut the cakes to the same size, using a lid or plate of a suitable size as a template. We turn the resulting scraps into crumbs using a chopper or rolling pin.
Once the cakes are ready, we begin preparing the cream for the honey cake. To do this, process the cooled fat sour cream using a mixer, adding granulated sugar in the process, vanilla sugar or vanillin and achieving the dissolution of all the sweet crystals and the airiness, fluffiness and thickening of the cream.
Now let's assemble the cake. Place the cakes one on top of the other on a plate and cover each with sour cream. We also coat the outside of the cake and crush it with crumbs prepared from scraps. Now the cake needs to be given time to soak. The dessert tastes much better after being in the refrigerator for a day. But if necessary you can 
serve it after a few hours.
Some confectioners claim that in the classic recipe for making honey cake, butter is also used for cream. In this case, the product turns out to be more saturated and high-calorie. If you are one of the fans of such desserts, you can try this option. To do this, replace half of the total portion of sour cream with the same amount of condensed milk and reduce the amount granulated sugar at least doubled. Beat sour cream, condensed milk and sugar until light and thick, and at the end of the process add soft butter into the cream. All components in this case must be at the same temperature.
Each housewife has her own favorite, so-called “crown”, recipe for Honey cake at home. We offer you the best of them.
Classic Honey cake recipe step by step
Ingredients
For the test:
Honey – 5-6 tablespoons;
Butter – 150-180 grams;
Sugar - half a glass;
Chicken eggs – 4 medium-sized pieces;
Flour - 3.5 cups.
For impregnation:
Cream – 200 milliliters.
For buttercream:
Granulated sugar - 1 heaped glass;
Milk – 2.5 cups;
Egg – 1 piece;
Flour – 2 tablespoons;
Butter – 200 grams.
Step-by-step recipe for a classic Honey cake at home
1. Melt honey, butter and sugar over low heat, preferably in a container with a thick bottom. We wait until the mass becomes liquid and the sugar grains melt. Remove from heat and cool.
2. We begin to beat our mixture with a mixer, introducing eggs, soda and flour into it. The dough should be very thick, but not too stiff to be rolled out.
3. Divide honey dough into 6-8 parts.
4. On baking paper generously sprinkled with flour, roll out thin cakes and transfer along with the parchment to a baking sheet.
5. Bake each cake at 200° C for about 10 minutes. As soon as the cake has browned, take it out and send the next one for baking.
6. Soak each cake with cream, and then grease with cream.
You can leave one cake layer to break into crumbs and sprinkle on the cake, or the leftovers after cutting the cake into the shape you need are perfect for this.
7. For the cream, heat a glass of milk in which we dissolve a glass of sugar.
8. In another bowl, combine the remaining milk, egg and flour. There shouldn’t be any lumps, so if you do get them, strain through a fine sieve.
9. Combine both mixtures and place on low heat, stirring continuously. The cream should become thick in about 12-15 minutes, after which we cool it and beat it with the addition of butter.
Honey custard cake at home
Let's take
Custard cakes:
Eggs - pieces;
Sugar – 1.5 cups;
Honey – 3 tablespoons;
Soda – 1 teaspoon;
Flour – 2.5-3 cups.
Caramel cream:
Boiled condensed milk – 1 can;
Butter – 100 grams;
Cottage cheese – 1 pack.
Recipe for making honey cake using custard method
1. Mix eggs, sugar and honey and heat in a water bath.
2. Add soda.
3. When the mass increases in volume, add flour without stopping mixing (beating if you used a mixer). Ready dough– homogeneous, smooth, you don’t need to keep it on the fire, as soon as you knead it, immediately remove it, let it cool and put it in the refrigerator for half an hour.
5. For the cream, beat the boiled milk, butter and cottage cheese.
6. Cut the cakes to the shape of a dish or plate, cover with cream.
7. Sprinkle the top with crushed scraps.
Some general tips for making Honey cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are correspondingly smaller, then take 4 pieces.
Secondly, the taste of the cakes depends very much on the honey: the darker the honey, the more saturated honey taste will be at the cake. But be careful - dark honey can give a slight bitterness. You can take liquid or thick honey (I use the latter option).
Let's start preparing our Honey cake (classic recipe).
In a bowl, lightly whisk the eggs.
In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.
I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.
I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).
I roll out each kolobok thin layer, make pricks with a fork and put them in the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on the paper and then transfer it to a baking sheet.
From the still warm cake, I cut out a circle or square of the required size.
I put what’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.
Now you can start preparing the cream.
IN classic Honey cake sour cream, but I suggest making two at once delicious cream: with condensed milk and sour cream.
When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.
For sour cream I beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.
For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product With vegetable fats won't work.
Beat the remaining softened butter with condensed milk into a homogeneous cream.
Everyone knows, remembers and loves the Honey cake since childhood. In my family it was prepared for all holidays, since the ingredients for the honey cake were always at hand and could always be bought in the store, even in Soviet time. I came across this version of the recipe several years ago from a chef. The cake turns out very tasty and tender. This is now our favorite option. Try it, you might like it too.
To prepare the Honey cake in a water bath, we will need the products according to the list. Eggs, butter and honey should be at room temperature.
First of all, let's prepare the cream for the cake. Add a glass of sugar, zest and juice of half a lemon to sour cream (at least 20% fat). Beat the cream, cover with cling film and place in the refrigerator while we prepare the cakes.
Beat eggs with sugar until smooth.
Cut the butter into pieces and place in the microwave for 30 seconds.
Add softened butter to the egg mixture and beat well again.
Place the mixture on water bath for 5-7 minutes. Stirring constantly with a whisk, bring to a boil, but do not boil, otherwise the eggs will curdle.
Remove the mixture from the water bath, add 300 g of flour, sifted with soda. Knead the dough; it will be sticky. Leave the dough to rest for 40 minutes, covered with a clean kitchen towel. After a while, bubbles will appear on the surface of the dough.
Add 100-150 g flour, knead soft elastic dough, it should not stick to your hands. Divide the dough into six equal parts.
Cut the parchment into 6 pieces. Sprinkling the dough with flour, roll out into a circle 1.5-2 mm thick.
Place a dish or lid with a diameter of no more than 30 cm on the dough, and draw a circle with a knife. Do the same with the rest of the dough. Preheat the oven to 180 degrees. The cakes bake very quickly, 5-6 minutes maximum.
Cool the finished cakes, remove the parchment, and transfer the cut edges of the cake into a blender.
Grind the edges of the cakes in a blender into crumbs.
Dish size more cake grease with cream.
Place the cake on a plate and spread with cream.
In this way collect the entire cake. Grease the edges of the cake with cream using a flat silicone spatula.
Generously sprinkle the cake with crumbs and sprinkle the sides with a flat silicone spatula. Remove excess crumbs. Place in the refrigerator to soak for at least 5-6 hours. Better - at night.
When the Honey cake prepared in a water bath is soaked, cut and serve with juice, tea, coffee, milk or any other favorite drink.
