The honey cake with custard is tender, rich and large. Classic custard for honey cake
Honey cake at home is undoubtedly much tastier than store-bought. I think many of you, dear readers, have been able to compare homemade and store-bought cakes. The difference is obvious. Therefore, I offer you a wonderful option for preparing honey cake - with choux pastry and tender custard. In this recipe you will learn how to prepare the dough using the choux method, as well as a delicious custard with condensed milk. The dough prepared in this way turns out incredibly “obedient” and lends itself perfectly to creative processing. You can roll out and cut out the cakes into absolutely any shape: round, square, oval, and even in the shape of a car silhouette, to the delight of the baby. There can be just as many variations when decorating a cake.
Recipe information
Cooking method: in in the oven.
Total cooking time: 3 h
Number of servings: 8 .
Ingredients
for test:
- 4 tbsp. l. honey
- 1 tbsp. Sahara
- 3 eggs
- 1 tsp. soda
- 4 tbsp. flour.
for the custard:
- 1 egg
- 2 tbsp. l. flour
- 1 tbsp. Sahara
- 50 g butter
- ½ can of condensed milk
- 500-600 ml milk
- 1 sachet (1 tsp) vanilla sugar.
Cooking method
Note to the owner:
- The top of the custard honey cake can be sprinkled with chopped nuts or decorated butter cream by drawing flowers and patterns using pastry syringe.
- You cannot add boiled condensed milk to the custard: such a cream will turn out less moist and the cakes will not be soaked well.
- Honey cake made with choux pastry goes well with sour cream. To prepare it, beat 800 g of sour cream, with a fat content of 20% or higher, with 1 glass of sugar. Add vanilla at the tip of a knife and stir.
Easy to prepare, very tasty and low-fat! Crazy delicious cream and airy honey cakes!
Ingredients:
For the test:
2 eggs
1 stack Sahara
50 g butter
2 tbsp. honey
2 tsp soda
3 stacks flour
for cream:
2 eggs
2 stacks Sahara
3 tbsp. flour
350 g butter
0.5 l. milk
Preparation:
Dough:
1. In an enamel bowl, grind eggs with sugar and honey. Add the butter and place the bowl in a water bath until the butter melts. Next, add baking soda and wait for it to start foaming. Add flour to the foamy mass and knead the dough. It should be plastic and slightly stick to your hands.
2. Divide the dough by 8 equal parts and roll out the cakes to approximately the same diameter. Place each cake on a baking sheet and cut into a circle shape. A saucepan lid works well for this. We bake the scraps together with the cakes. Bake each cake until brown.
3. We get 8 identical cake layers and some scraps, which will then serve as dusting for the cake.
Cream:
1. In the bowl where the dough was, grind the eggs with sugar and flour. Add milk and butter and place in a water bath.
2. Brew the cream to a thick consistency so that it “sticks” to the cakes. Let cool to room temperature. Can be placed in a bowl with cold water- it's faster.
3. Beat the chilled cream with a mixer until a homogeneous, slightly white mass is formed.
4. Grease the cooled cakes.
5. Grind the previously baked scraps into crumbs and sprinkle them on all sides of the cake.
All is ready! All you have to do is let the cake soak for 20-30 minutes and you can try it!
Help yourself! Now you know how to cook.
HOMEMADE CAKES: TOP 7 MOM’S RECIPES
Insanely delicious, cook it quickly!
1. Delicious cake a quick fix
INGREDIENTS:
For the test:
● milk - one glass;
● granulated sugar- 2 glasses;
● wheat flour - 3 cups;
● vanilla sugar - one sachet;
● chicken eggs- 3 pcs.;
● baking powder - 1 teaspoon. spoon;
● cocoa powder - 3 tables. spoons.
For cream:
● cream (any fat content) - 250 ml;
● granulated sugar - one glass;
● sour cream (any fat content) - 250 ml;
● yogurt (any fat content) - 250 ml.
PREPARATION:
Using a mixer, beat chicken eggs with granulated sugar. Mix baking powder with flour.
Next, we mix all the components that we need to prepare the dough with each other. The dough should be medium thick. Turn on the oven and heat it to 200 degrees. Place the dough in a baking dish and bake our cake in the oven until ready. Let the finished cake cool and then cut it lengthwise into two parts. Prepare the cream.
For this:
● beat sour cream and sugar until fluffy;
● add yogurt to sour cream;
● beat the cream separately with a mixer;
● Next, mix both masses with each other.
We generously coat both cake layers with cream. You can decorate the cake in any order, with whatever you like best - it can be nuts, chocolate, berries, fruits, confiture, coconut shavings, glaze and so on.
The cake is ready in a hurry! You can decorate quickly. This will come in handy for you.
2. Smetannik cake
INGREDIENTS:
Dough:
● 200g butter
● 4 tbsp honey
● 400g sugar
● 2 tsp soda
● 4 eggs
● 1200g flour (6 cups) you may need a little more
Cream:
● 1 liter of sour cream
● 400g sugar
PREPARATION:
Melt the butter and honey over the fire, add sugar, remove from heat, let stand for a couple of minutes (so it doesn't get too hot), and add eggs and flour with soda. If the dough sticks too much, add flour. Roll out six large cakes (or 12 small ones). Bake at 180C until done. Cream: Beat sour cream with sugar. Grease the cakes well. Sprinkle the top cake with crumbs (cake scraps) and chopped nuts. Place in the refrigerator at least overnight.
3. Cake "Mole Mink"
INGREDIENTS:
dough:
● 0.5 cans of condensed milk
● 1 cup sugar
● a packet of baking powder (or 1 spoon of soda)
● 2 eggs
● 4-5 tablespoons cocoa
● 1 cup sour cream
● 1.5 cups flour
cream:
● 0.5 liters of cream 33-35% fat,
● powdered sugar to taste
● sachet of cream fixative
● bananas 3-5 pieces
PREPARATION:
Mix flour with baking powder, sugar, cocoa. Then add condensed milk, eggs, sour cream to the flour. Mix everything thoroughly. Bake in a greased pan in the oven at 180 degrees
The cake should cool down. Then you need to choose the middle. Cut the bananas in half lengthwise and place tightly on the crust. Beat cream with powdered sugar. Spread the cream on the bananas so that you get a large cap of cream. Sprinkle the top with crumbs from the part of the cake that was cut out. In principle, the cake is ready, BUT it is better to let it stand for a couple of hours.
4. Cake "Volcano"
INGREDIENTS:
for test:
● egg 1 pc.
● sugar 100 gr.
● flour 300 gr. approximately
● drain oil 100 gr.
● slaked soda 1/2 tsp.
For filling:
● walnuts 100 gr.
for cream:
● sour cream 15% 400-500 gr.
● sugar 100-150 gr. taste
● chocolate 50 gr.
PREPARATION:
Dough. Grind the butter and sugar until white. Add eggs, slaked soda, mix. Add flour portionwise; the dough should be soft and elastic. Refrigerate the dough for half an hour.
Prepare the nuts. Pinch off a small piece of the dough and place a small nut in the middle. And roll it into a ball. Do this with all the dough and nuts. Bake at 220, about 20-30 minutes. Let cool. Cream. Beat sour cream with sugar. Not for long. Dip each ball into the cream, place it in a “volcano” shape. Melt the chocolate, pour over the top of the cake. Let the cake soak.
5. Red Velvet Cake
INGREDIENTS:
Dough:
● Flour - 2.5 cups
● Baking powder - 1 teaspoon
● Salt - 1 teaspoon
● Cocoa powder (unsweetened) - 2 tablespoons
● Food coloring (red) - 60 g
● Butter (room temperature) - 110 g
● Sugar - 1.5 cups
● Egg - 2 pcs.
● Vanillin - 1 teaspoon
● Buttermilk - 1 cup
● Vinegar
● Soda
PREPARATION:
Heat the oven to 180 degrees. Grease the cake pan with butter. Sift together the flour, baking powder and salt. In a separate bowl, mix the coloring and cocoa powder. In a mixer, beat the butter and sugar until air mass(about 3 minutes). Beat in 1 egg at a time. Stir, then add vanilla, cocoa mixture and coloring. Pour a third of the flour mixture into the mixer. Beat thoroughly. Add another 1/3 flour and buttermilk. Add the remaining flour, beat until smooth. Add soda, quench with vinegar. Divide the dough into 2 parts and place the molds in a preheated oven for 25-30 minutes each. Cool the cupcakes completely. Meanwhile, prepare the frosting. Make the frosting. Spread between the cakes and all over the outside. Cool the cake before serving.
6. Chocolate cake"Pele"
INGREDIENTS:
For the cakes:
● 3 cups sugar
● 1 pack of cocoa
● 5 pcs eggs
● 3/4 of a stick of butter
● 1 packet of vanilla sugar
● 1.5 teaspoons of soda
● about 3 cups flour
● 700 ml kefir
● any fruit liqueur or syrup
For cream:
● 2 cans of boiled condensed milk
● 1 stick of butter
PREPARATION:
Mix 3 cups of sugar with a pack of cocoa - mix thoroughly, add 5 eggs - mix until smooth. Melt the butter and pour it warm (not hot!) into the chocolate mixture - stir
Add vanilla sugar, mix, pour in all the kefir, 1.5 teaspoons of soda, quench with vinegar in a small cup and immediately pour into the dough - mix quickly. And immediately pour in the flour and stir until smooth. The dough should be as thick as pancake dough or thick sour cream, so if there is not enough flour, add a little at a time.
Line the pan with baking paper and grease with oil - spoon out the dough 10 large tablespoons at a time. Bake at 180 degrees for about 30 minutes, check readiness with a toothpick (stick it in the center with a toothpick - take out the toothpick, if it comes out clean, then the cake is ready). Bake all the cakes in this manner and cool them completely, then soak each cake with liqueur or syrup. For the cream, whip butter with condensed milk (add condensed milk one tablespoon at a time - whisking after each addition) Do not add all the condensed milk at once, otherwise the cream will be liquid.
After all the cakes have cooled, spread cream on each cake and fold the cake. Leave one cake layer for sprinkling (or if you trim the cake layers before spreading the cream, then leave the trimmings) and grind until crumbly. Sprinkle the top and sides with crumbs. Refrigerate the cake for at least 4 hours, preferably overnight, before serving.
7. Coffee cake "From what's in the fridge"
INGREDIENTS:
● half a glass of kefir - I dilute 3 teaspoons of instant coffee in it
● 2 eggs
● 1 cup sugar
PREPARATION:
Mix everything, whisking. Add coffee kefir, 100 g of softened butter, 1 glass of flour + 1 pack of baking powder to the eggs, I added slaked soda with lemon with the same success. All! Mix. Pour it out. Let's bake. For complete happiness, I made cream from an equal amount spoons of sugar, sour cream and coffee (for coffee, teaspoons. You can pour it on top, or you can cut it and layer it.
TOP 5 RECIPES FOR CAKES
1. Simple cakes
INGREDIENTS:
● Flour - 1.6 cups.
● Eggs - 1 pc.
● Table vinegar (9%) - 1 tsp.
● Condensed milk - 125 g
● Baking soda - ⅓ tsp.
PREPARATION:
1. Pour condensed milk into a suitable container, break the egg and mix everything well.
2. Suppress the soda and pour it into a bowl while it is still foaming.
3. After this, add the sifted flour in portions and gradually, kneading, bring out a dense dough similar to dumplings. Roll it into a wide sausage and divide it into 8 equal parts.
4. Roll each into a thin cake. Since we will be frying the cakes, the diameter of the cake should not exceed the diameter of the frying pan.
5. Place the frying pan on the stove and, when it is hot, add the first flatbread. After a couple of minutes, when the cake is browned, carefully turn it over to the other side and fry until lightly browned. Thus, in a matter of minutes you will have 8 delicious base layers for the cake.
2. Sponge cakes - a universal base for a cake
INGREDIENTS:
● Granulated sugar - 230 g
● Premium white flour - 150 g
● Fresh chicken eggs - 6 pcs.
● Baking powder – 15 g
● Vanilla - to taste
● Salt - 1 pinch
PREPARATION:
1. Break the eggs into a mixing bowl and beat together with the sugar until the mixture turns white. To make the process go faster, it is better to take chilled eggs and add a little salt before beating. This is one of those cases when the more thoroughly and longer you beat, the fluffier the sponge cake will turn out.
2. When the mass has become fluffy and stable, add vanilla, baking powder and sifted flour, all the while gently stirring the dough so that it does not fall. The biscuit mixture should be fluffy, interspersed with air bubbles.
3. Cover a mold with removable high sides with parchment and carefully pour out the dough.
4. Transfer to the oven, heated to 180°C, for approximately 25 minutes. After the specified period of time, turn off the oven and keep the biscuit in the switched off oven for the same amount of time without opening the door (it is important not to open the door so that the biscuit does not settle). Cool it completely in the pan and only then remove the sides and place the cake on a clean towel. So the fluffy sponge base for a delicious homemade cake is ready!
3. Chocolate cakes for homemade confectionery masterpieces
INGREDIENTS:
● Fresh chicken eggs - 9 pcs.
● Cocoa powder – 100 g
● Granulated sugar - 100 g
● Premium wheat flour – 130 g
● Baking powder - 1 tsp.
PREPARATION:
1. Take the eggs and separate the yolks from the whites. Beat the egg whites at medium speed with a mixer until stiff, sharp peaks form, adding 50 g of granulated sugar in parts.
2. Mix the yolks with sugar and beat in. Now add half of the protein mass into the container with them and gently mix with movements from top to bottom.
3. In another cup, gradually combine all the dry ingredients. Pour the mixture into a sieve and sift into the egg mixture, gradually stirring it. At the end, add the remaining whites and mix well.
4. Place the resulting raw mass into a tall pan with oiled sides and bottom, smooth the surface with a spatula and bake in a preheated oven (180°C) for about 1 hour.
We check readiness with a toothpick - it should come out dry. Remove the product from the mold and cool on a wire rack so that it does not become damp at the bottom.
4. Famous honey cakes
INGREDIENTS:
● White flour - 180 g
● Fresh egg- 2 pcs.
● Natural honey - 2 tbsp. l.
● Soda - 0.75 tsp.
● Granulated sugar - 150 gr.
● Baking powder - 0.75 tsp.
PREPARATION:
1. In a convenient container, combine the eggs, baking soda, baking powder, honey and granulated sugar. Beat the mixture for several minutes until smooth. Then place the container in a water bath for 5-7 minutes and stir all the time. During this time, the mass should double in volume and warm up to 40°C.
2. Stir sifted flour into the warm mixture. The result will be a smooth batter.
3. On a sheet of baking paper, draw a circle 15 cm in diameter. Oil the outlined area and place a couple of spoons of the mixture in the center. Soaked in cold water Using the blade of a knife, level the honey mass around the entire circumference.
4. Place the cake in the oven for 5 minutes at 180°C. Then remove the paper and let it cool.
We bake four more cakes and in 30 minutes 5 honey bases for the cake will be ready.
5.Quick cakes
INGREDIENTS:
● 5 eggs,
● 5 tbsp. spoons of sugar,
● a pinch of citric acid
● 1 tbsp. spoon of starch,
● 4 tbsp. spoons of flour
PREPARATION:
Beat the eggs into a bowl, add sugar and citric acid. Beat the eggs and sugar with a mixer until they triple in volume. Mix flour with starch and gradually add beaten eggs, stirring gently, trying not to lose airiness. Grease the pan with oil in advance. Pour the dough into the mold, smooth out the top. Preheat the oven to 180C degrees. Bake the dough for 30 minutes. Check the readiness of the cake with a toothpick; the dough should not stick to it. It is advisable to keep the biscuit in the mold until it cools completely.
CAKE CUSTOM
With a velvety texture...
INGREDIENTS:
Dough:
● 600 g flour
● 30 g cocoa
● 150 g honey
● 150 g sugar
● 150 g butter
● 3 pcs. eggs
● 1 tsp. soda
Cream:
● 1 can of boiled condensed milk
● 600-700 g high fat sour cream
● powdered sugar (optional)
PREPARATION:
Sift flour together with cocoa. Melt the butter. Lightly beat eggs and sugar. Heat the honey without bringing it to a boil, add soda to it and mix well. Combine eggs and butter, add a little honey foam, then flour and cocoa. Knead the dough without waiting for it to cool, first in a bowl, then on the table.
The dough is soft, plastic, “movable”. Divide into 12 parts. Roll each part into a bun. Leave on the table, covered with film. Start baking. Roll out each bun on baking paper, adding flour mixture. On the same paper, cut out a stencil (20 cm), removing the trimmings, bake at 160-180 degrees. While one cake is baking, roll out the second one on another sheet of paper. Prick before baking. Let the cakes cool. Dry the last layer of scraps for decoration.
For honey sponge cake (tin 20 cm in diameter):
3 large eggs(room t)
100 g sugar
100 g honey
1 tsp soda
150 g flour
For syrup: dissolve 1 teaspoon of honey in 100 ml of warm water, cool.
For the cream: beat 300 ml of chilled cream with a fat content of 33-35% with 300 g of boiled condensed milk until thick.
COOKING
Beat eggs and sugar (in a stand mixer) into a fluffy white mass.
While the eggs are being beaten, we make honey: place honey and soda in a saucepan, and with constant stirring (2-3 minutes) over medium heat, bring the honey-soda mixture to a beautiful amber color.
Remove the saucepan from the stove (by this time the eggs and sugar have already beaten well) and mix hot honey (one spoon at a time) into the eggs beaten with sugar, stirring constantly so that the eggs do not curdle.
In several stages, through a sieve, add flour to the egg-honey mixture.
Gently and quickly, using folding movements (so as not to destroy the airiness of the beaten eggs), mix the dough with a spatula/whisk after each addition of flour.
** The result is a light, airy dough, with a consistency similar to sponge cake.
Immediately pour the dough into a greased mold and rotate the mold around its axis so that a small funnel is formed in the dough (then there will be no cap on the finished sponge cake).
Place the pan with the dough into the preheated oven.
Bake the biscuit for 40 minutes at -160" (use your oven as a guide).
Test - dry toothpick.
** I baked the sponge cake in a slow cooker.
* In a bowl with a diameter of 21 cm, the sponge cake turned out to be 6 cm high.
Cut the cooled biscuit into 3 layers.
We soak each cake with syrup and grease with cream.
Apply cream to the top and sides of the cake and sprinkle the finished cake with sponge crumbs (or decorate to your liking).
You can let the cake sit in the refrigerator, or you can eat it right away.
Enjoy your tea!
HONEY CAKE WITH DELICATE CREAM
INGREDIENTS:
● Honey – 150 g
● Chicken eggs - 3 pcs.
● Butter – 100 g
● Sugar – 100 g
● Flour - 350 g
● Soda (slaked) - 1.5 tsp.
● Sour cream (fat) - 500 g
● Boiled condensed milk - 1 can
PREPARATION:
1. Beat eggs.
2. Add honey, sugar, butter. Place in a water bath and stir until smooth. Add slaked soda.
3. Add flour. The dough will be viscous and runny, but you don’t need to add any more flour!
4. Draw a circle on baking paper, place a couple of spoons of dough and carefully distribute the dough in a circle. Distributing the dough is not easy, it is better to do it with a wet knife or spoon.
5. Bake the cakes at 200°C for 5-7 minutes until nice golden brown. Immediately cut the warm cake to the required diameter and remove from the paper. Bake all the cakes this way. I made the cake small in diameter, but tall. I love these!
6. For the cream, beat the boiled condensed milk a little, then add sour cream little by little.
If the sour cream is not thick enough and the cream turns out liquid, it is better to cool it or add a thickener.
7. Generously coat the cakes with cream. I assemble the cake in a springform pan - it’s very convenient, nothing spills.
8. Cool the cake, remove the mold, decorate. You can do it the classic way, simply by greasing the cake with cream and sprinkling it with crumbs (to do this, the cake trimmings must be ground in a blender).
I decorated with chocolate ganache and chopped pistachios. Let the cake soak, it’s better to leave it overnight!
TOP 9 HONEY CAKE RECIPES
1) CLASSIC HONEY CAKE
INGREDIENTS:
- 350 g flour.
- 200 g granulated sugar.
- 130 g margarine.
- 2 eggs.
- 2 tbsp. honey Need liquid honey. The solid is pre-melted in a water bath.
- 400 g sour cream. Take the thick one.
- 0.5 tsp soda
PREPARATION:
1. Mix eggs, sugar, honey until smooth. If the honey is hard, first melt it in a water bath and let it cool.
2. Add sifted flour.
3. Extinguish soda with lemon juice or vinegar. Add to the previous components. Knead the dough.
4. Grease a high-sided baking sheet with margarine or line it with parchment paper. Pour the dough and spread it evenly.
5. Bake for 10 minutes. Set the heat to 220 degrees. Then cover the baking sheet with foil and continue baking for another 10 minutes at the same temperature.
6. Next you need to prepare the cream. Mix sugar with sour cream until it is completely dissolved. You can first grind the sugar into powder, then you won’t have to stir it longer. The result will be a liquidish cream for impregnation.
7. Trim the edges of the baked cake. Next, cut one thick cake into several thin ones.
8. Grease the first cake with sour cream, cover with the second cake. Cook like this with all layers. Place the honey cake in the refrigerator overnight to soak.
9. Crush the cut edges into crumbs. Grease the edges of the cake with a little sour cream and cover with crumbs. You can also make a cake by sprinkling it with crushed nuts. Now wait another 1 hour and you can serve your honey a delicious cake to the table.
2) GERMAN HONEY CAKE
INGREDIENTS:
- 120 ml milk.
- 8 g dry yeast.
- 30 g granulated sugar.
- 30 g cow butter.
- A pinch of salt
- 250 g flour.
- 1 egg.
For cream:
- 400 ml milk.
- 100 g cow butter.
- 2 tbsp. liquid honey. The solid is pre-melted.
- 10 g vanilla. Sahara
- 2 tbsp. starch. You can take any one.
For filling:
- 100 g sugar.
- 80 ml milk.
- 70 g cow butter.
- 100 g almond petals.
PREPARATION:
1. Prepare the dough. Add yeast and sugar to warm milk. Stir and leave warm for 10 minutes.
2. Sift the flour and mix it with baking powder. Pour milk with sugar and yeast into it. Knead the dough. Leave it warm for 1 hour, covered with a towel.
3. Line a baking pan with parchment. Lay out the dough. Gently level it out.
4. Now you need to fill. Melt the butter, add milk and sugar to it. Bring to a boil over medium heat. Add almonds and mix everything.
5. When the filling has cooled a little, cover the dough with it.
6. Bake for 20-25 minutes. Heat up to 180 degrees.
7. The next stage is preparing the cream. Dissolve starch and vanilla sugar in a small amount of milk. Mix the rest of the milk with honey and bring to a boil over moderate heat. Then add dissolved starch and sugar to it. Stirring, keep on low heat until the cream thickens. Place it in the refrigerator to cool. Beat the butter and mix with the rest of the ingredients.
8. Cut the finished pie in half lengthwise. Spread cream on the bottom and cover with the top. Place the finished pie in the refrigerator to soak overnight. tasty pie ready.
3) HONEY CAKE WITH NUTS
INGREDIENTS:
- fine sugar - 1 cup
- egg - 4 pcs.
- soda - 2 tsp.
- sugar - 0.75 cups
- sour cream - 400 g
- flour - 3 cups
- vegetable oil
- peeled walnuts- 40 g
- honey - 1 glass
PREPARATION:
Chop the nuts with a knife. Beat honey, sugar and eggs until foamy. Add soda, flour and nuts, mix well. Cover the bowl with the dough cling film and leave in a warm place for 3-4 hours.
Preheat the oven to 200ºC. Place parchment sheets on 3 baking sheets and grease them with vegetable oil. Spread the dough on parchment in a very thin layer. Bake each cake for 7 minutes.
Beat sour cream with sugar. Spread cream on all cake layers except the top one. Sprinkle the top cake with powdered sugar. Assemble the cake and sprinkle the sides with ground nuts.
4) HONEY CAKE WITHOUT EGGS
INGREDIENTS:
- 350 g flour
- 300 g granulated sugar
- 350 g sour cream. Choose medium-fat sour cream, not liquid
- 300 g cow butter
- 200 g walnuts
- 150 g prunes
- 150 g dried apricots
- 2 tbsp. honey
- 1 tsp. soda
PREPARATION:
1. Mix 100 g of sour cream, honey (solid honey should be melted and cooled first), half the sugar, soda (quench it with vinegar or lemon juice first).
2. Add flour in portions. Knead the dough. There should be no lumps in it. Cover the dough with film and let it rest in the cold for a day. During this time the dough will become porous.
3. Grease the baking dish with oil. Divide the dough into equal parts (depending on the size of the mold, you should get 3-4 servings). Roll each portion of dough into a flat cake and smooth it into shape with your fingers. Bake for 10 minutes.
4. Heat up to 180 degrees. The finished cakes should turn light brown.
5. Remove the cakes from the pan and let them cool. Fold in a stack and trim the edges.
6. Grind the trimmings into crumbs. You will sprinkle it on the finished product.
7. Fry the nuts in a frying pan. Wrap them in a towel and rub them. Remove the husks. Crush the nuts with a masher or roll out with a rolling pin.
8. Cut dried apricots and prunes into small pieces. Pre-steam the prunes, bay hot water for 10 minutes.
9. To prepare the cream, beat softened butter with sugar. Add sour cream and beat again.
10. Spread the cakes with cream, sprinkle with nuts, dried apricots and prunes.
11. Grease the top and sides of the cake with cream too. Cover it with crumbs. Top with dried apricots and prunes.
12. Place the cake in the refrigerator to soak. It should sit for at least several hours, preferably overnight. delicious cake is ready.
5) HONEY CAKE WITH CONDENSED MILK
INGREDIENTS:
For the test:
- flour - 500 g
- sugar - 200 g (you can use 100 g brown, 100 g white)
- 3 eggs - 3 pcs.
- butter - 100 g
- honey - 70 g
- soda - 1.5 tsp. (without slide)
For cream:
- milk - 400 ml
- egg - 3 pcs.
- corn starch - 40 g
- boiled condensed milk, room temperature - 350 g
- honey - 30 g
- butter, room temperature - 200 g
- fat sour cream (25-40%) - 250 g
PREPARATION:
In a thick-bottomed saucepan, combine sugar, honey and butter. Place on medium heat. At this time, lightly whisk the eggs. Add the eggs, stirring, to the already warm mixture. Stir until sugar and butter dissolve. Keep the mixture on low heat for 5-7 minutes until white foam forms (approximate temperature of the mixture is 70 C). Add soda. Keep the mixture on the fire for another 1 minute. It should increase in volume by about 2 times. Remove from heat. Pour all the flour into the egg-cream mixture. Knead the dough for about 2 minutes until smooth. The dough may seem liquid and you will want to add more flour - no need: after cooling, the dough will not be sticky and plastic.
Form the dough into a ball. Let cool slightly (2-3 minutes). Divide it into 8 equal parts. Form each part into a “bun”. Cover with film or a towel to prevent the surface of the dough from drying out. Preheat oven to 200 C. Roll out 8 cake layers. Prick with a roller or fork. Bake on a baking sheet until golden brown, 3 minutes each. Using a stencil, cut out a circle with a diameter of 24 cm from the dough (immediately after taking it out of the oven, without allowing the cakes to cool). Save the trimmings. When all the cakes are ready, place the trimmings on a baking sheet and keep in the oven for 4-6 minutes so that they fry and acquire bright amber color. Cool. Grind in a blender into crumbs.
Cream: beat eggs with starch. Heat the milk (do not boil). Carefully pour the milk into the egg-starch mixture in a thin stream, whisking. Pour the mixture into a saucepan with a thick bottom and place on low heat. Cook the mixture, stirring constantly, until thickened (approximate readiness temperature 80 C), about 5-6 minutes. Beat the butter a little until plastic. Add condensed milk and honey to the mixture and stir. Then add oil and stir. Lastly, add sour cream. Stir without beating. The cream can be used immediately. Assembly. Place the first cake layer, generously grease it with cream, sprinkle with a small amount of cake crumbs. Cover with the second cake layer and repeat the same steps with all cake layers. Grease the top and sides of the cake generously with cream. Sprinkle with crumbs. Place in the refrigerator for at least 8-12 hours. It is better to leave for 24 hours so that the cakes are well soaked in the cream.
6) QUICK HONEY CAKE IN A FRYING PAN
INGREDIENTS:
- 1 egg
- 250 g flour
- 50 ml milk
- 70 g cow butter
- 50 g granulated sugar
- 1.5 tbsp. liquid honey
- 200 g sour cream. Take thick
- 150 g of powdered sugar
- 80 g walnuts
PREPARATION:
1. Mix baking soda, honey and melted butter. Keep on low heat, stirring until the mixture foams.
2. Separately, mash the eggs with sugar. Pour in the milk.
3. Combine all the above ingredients. Add flour and knead the dough.
4. Divide the dough into 5 pieces. Roll each into a flat cake the size of the pan. Fry in a dry, clean frying pan (or with the addition of a small amount of vegetable oil) like regular pancakes. Fry for 2-3 minutes on each side until browned.
5. For the cream, beat sour cream with powdered sugar.
6. Spread the cakes with the resulting cream. Grease the top of the cake as well.
7. Sprinkle with chopped nuts. You can sprinkle with pieces of dried fruits or regular fruits, grated chocolate and other ingredients to your taste. Place the finished cake in the refrigerator for several hours. When it is well soaked, you can enjoy it - the delicious cake is completely ready.
7) CAKE "HONEY CAKE"
INGREDIENTS:
For the test:
- Kefir 1% fat - 0.5 l
- Sugar - 1.5-2 cups
- flour - 2 cups
- Soda - 0.5 tsp
- honey - 3 tbsp. l.
- egg - 2 pcs.
For cream:
- Sour cream -250 g
- sugar to taste
- vanillin optional
PREPARATION:
Mix flour, sugar and eggs, pour kefir over everything. Add honey, mix, add soda, mix again. The dough is ready. Pour some dough into the greased pan. You can use a ladle to make the cakes the same size. Place in the oven at 190 C. The cake should brown and the top should no longer be sticky. This amount of ingredients makes 6 cakes. Don't fold ready-made cakes on top of each other, they may stick together. Prepare the cream by whipping sour cream and sugar. Coat the cake layers and sides with cream. Place in the refrigerator to soak. The longer it sits, the better it will soak.
8) LUXURIOUS HONEY CAKE
INGREDIENTS:
For the test:
- egg - 3 pcs.
- sugar - 2/3 cup
- honey - 1/2 cup
- starch - 2 tbsp. l. with a slide
- salt - 1/2 tsp.
- soda - 1 tsp. without top
- flour - 1 cup
For cream:
- Sour cream -250 g
- sugar to taste
- vanillin optional
PREPARATION:
Beat eggs with sugar until foamy, add honey and salt, beat well again. Mix flour with starch and soda, mix into the dough. Grease the pan with oil, sprinkle with flour, pour out the dough and bake at 180 degrees for 30-40 minutes. Cut the cooled cake crosswise into two parts and coat with cream.
For the cream, mix sour cream with sugar, only as much sugar as you think is necessary. The cream should be a little runny, so the cakes will be better soaked. The cake can be sprinkled with crust crumbs, having previously trimmed them and chopped the side parts, or with chopped nuts. Let the cake soak for several hours.
9) HONEY CAKE WITH PRUNES
INGREDIENTS:
- eggs - 5 pcs.
- honey - 5 tbsp. l.
- sugar - 270 g
- flour - 320 g
- cocoa - 30 g
- baking powder - 1 tsp. + pinch of salt
For cream:
- sour cream - 600 g
- sugar - 300 g (added less)
- prunes - 150 g
PREPARATION:
Sift the flour into a bowl with cocoa, baking powder and a pinch of salt. Beat the eggs with sugar until a fluffy light mass is obtained. Add honey. Continuing to beat, add flour and mix until smooth. The dough should look like pancakes. Grease the mold with butter and lay out the dough. Bake in an oven preheated to 180 degrees for 40-50 minutes. Cut the cooled sponge cake into 3-4 layers (more is possible).
For the cream, beat sour cream with sugar. Coat the cakes with cream, placing chopped prunes in each layer. Place everything in a pile. Cover with cream and decorate as desired.
Cut the cooled cake crosswise into two parts and coat with cream.
Cream: mix sour cream with sugar, exactly as much sugar as you think is necessary. The cream should be a little runny, so the cakes will be better soaked. The cake can be sprinkled with crumbs from the cake, having previously trimmed and chopped the side parts, or with chopped nuts.
Let the cake soak for a few hours and enjoy!
The cake is not very big; I used a springform pan with a diameter of 20 cm.
Sometimes you want to treat yourself and your loved ones to some unusual delicacy. For such cases, the honey cake “Ryzhik” is perfect. The custard recipe for this dessert is presented below. The original design and characteristic vanilla-caramel taste for which the cake is famous will cheer up even the saddest person.
Features of “Ryzhik” with custard
Honey cake is distinguished by its unique yellowish color and delicate taste, which is given to it by natural flower honey. The most successful is a honey cake with custard, although some chefs prefer to layer the cakes with cream or sour cream. These options require less skill and are faster to make, but they have certain disadvantages. Butter cream does not saturate the cakes - and they remain somewhat dry. A classic cake Honey custard should be slightly moist and soft. Sour cream gives the honey cake a sour taste. This is also a minus, since the traditional honey custard cake is famous precisely for its specific honey sweetness.
Time planning and distribution of operations when making dessert
Now let’s get acquainted with the order in which you need to prepare the classic Honey cake. The custard recipe, icing and decoration of the dessert require a lot of time, scrupulousness and accuracy. It takes at least four hours. The good thing about honey cake is that it can be made in one day, or you can do it in several - bake the cakes on one day, cook the cream on another, and devote the third to creating bees or other delights for decoration. Some things, for example, making bees or flowers, can be entrusted to children. They will be delighted with this assignment, and good mood will be provided for the whole family. Honey cake with custard is ready to eat the next day, after soaking the cakes with cream. 
Making the base
For “Ryzhik”, 10-12 cakes are baked. They are approximately 6-8 mm thick. Accordingly, the cake will be 6-7 cm high if its diameter is 20-25 cm. For such a cake, designed for an average of ten people, you will need 100 g of margarine, 2-3 tbsp. l. honey, 3 eggs, 1 tbsp. granulated sugar, 3 tbsp. flour, 1 tsp. soda without top and a little vinegar to extinguish it. The listed ingredients are used only for the cake layers that make up the honey custard cake. The step-by-step recipe for kneading the dough and baking the cakes is similar to all sponge cakes for multi-layer cakes:
Making cream
While the cakes are cooling, you can make the cream. In the West, honey cake with custard is also called Russian, perhaps for its rich flavor, because roasted and chopped walnuts, condensed milk, butter, cocoa, etc. are generously added to the cream. This article provides a recipe for traditional classic custard, which can be improved by adding the components listed above. 
In a metal bowl you need to grind 3 eggs with one glass of granulated sugar, add 2-3 tbsp. l. wheat flour and vanillin. Place the bowl in a water bath and gradually, stirring constantly, pour half a liter of warm milk into it. The mixture will gradually thicken and become slightly yellowish. You need to be careful not to form lumps. When the cream begins to boil, it should be turned off. He's already ready. You can coat the cakes with warm cream. It should be calculated so that there is enough for the sides and top of the cake.
Glazing and decoration
The cakes soaked in cream and stacked on top of each other can be sprinkled on all sides with crumbs from crushed cake scraps - it will be beautiful. Or you can come up with a more original design. For example, on top part Apply a design in the form of a honeycomb on the cake. To do this, you will need cellophane with air bubbles, which is usually packaged in household appliances. Children love to pop these bubbles with their fingers. If you place such cellophane on a slightly hardened gelatin glaze and allow the gelatin to completely harden underneath, then, after carefully removing the cellophane, you will find a honeycomb pattern underneath on the surface of the “Ryzhik”. You can place chocolate bees on these honeycombs.
Gelatin glazing is done like this. Soak 10 g of gelatin for half an hour in a small amount of warm water. boiled water. When the gelatin turns into a homogeneous mass, mix one third of a glass of custard into it and coat the cake with it. Sprinkle the sides with crumbs, and put cellophane for honeycombs on the top cake and press it lightly. When the gelatin glaze has completely hardened, carefully remove the cellophane and place the bees on the resulting honeycomb. 
What's a honey cake without bees?!
Regardless of whether you decide to decorate the top with honeycombs or not, it is advisable to make bees. For them you will need shelled almonds and black and white or yellow chocolate. Slice the almonds into thin slices. These will be the wings. Melt the chocolate in a water bath. Make bodies from black using a pastry syringe. Before the chocolate hardens, stick the almond wings into it. Use light chocolate to draw stripes and eyes. It is more convenient to make bees on foil or parchment. This way you won’t spoil the glazing, and frozen bees can be easily removed with a knife or fork. All that remains is to place them on the cake.
Honey custard cake is extremely sweet, so it is especially good when paired with unsweetened black or green tea, coffee and milk.
The cakes are already baked, but don’t relax. We still have to prepare a delicious custard for the honey cake. And this is not as easy as it seems at first glance. And there are many recipes. Which one to choose is up to you to decide. We would like to offer a few to try.
This recipe is the base. If desired, you can add your own additional products.
Required Ingredients
- milk - 700 ml;
- sugar – 230 g;
- egg - 3 pcs;
- flour – 60-70 g;
- butter – 40 g.
Cooking method
- Pre-boiled and cooled milk should be reheated, setting the heat to the lowest possible setting. Cook for about three minutes, then add granulated sugar and dissolve, stirring with a spoon. To make the custard for the cake aromatic, it is recommended to add vanilla sugar.
- Separately, in a clean deep bowl or saucepan, beat the eggs with a mixer (you can use a whisk). Add flour little by little and mix immediately. It is important that flour lumps do not form in the egg mass. There is no need to make it very thick.
- Now is the most crucial moment: pour the egg mixture into the sweet milk in a very thin stream. During infusion, be sure to continuously stir with a spoon or whisk.
- Next, cook, stirring until it thickens. With the first signs of boiling, use the spoon more intensively so that the mass does not burn.
- As soon as the creamy mass thickens enough, remove it from the hot stove. Let it cool for a few minutes. Now you can add soft butter and mix. Set the cream aside and let it cool. As soon as the mass reaches room temperature, you can begin to grease the cake layers for the Honey cake with cream.
Subtleties and secrets of cooking
No matter which recipe you repeat, in order to get a delicious honey custard cake, several conditions must be met.
- If after combining the eggs with flour the result is a very thick mass, you can add a little milk to dilute it. But don't overdo it.
- The milk should be warm when combined with the eggs.
If you combine the egg mass with hot liquid, it will curdle.
Nothing will work out, and all the products will be wasted.
- You cannot be distracted during cooking or stop the movement of the spoon. Just turn away for a few seconds and the mass will burn.
- If you have enough time to prepare the cream, it is better to cook it not on the stove, but in a water bath. This process is long, but the cream will not burn and the bottom of the pan will remain clean.
- After cooking, the finished cake cream needs to be cooled quickly. Store in the refrigerator under cling film.
Ingredients for 1 serving
- egg yolk – 3 pcs;
- sugar – 5 g;
- flour – 1 tbsp. spoon without slide;
- starch – 15 g;
- milk – 320 ml;
- vanilla - half a pod
Cooking method
- First you need to grind the yolks and sugar until they form a white foam. Then add starch and flour to them.
- Place vanilla bean in milk and heat. After removing the dishes from the stove, remove the vanilla. At the same time, whisk the egg yolks and pour in the warm milk.
- After stirring, put the cream back on the stove. Cook until thickened. Then pour into a clean bowl, cover with cling film, and set aside until completely cool.
Try making honey cake with chocolate and coffee custard. It will be very tasty. Let's cook together.
Ingredients
- chocolate - 180 g;
- instant coffee – 1 tsp;
- sugar – 1 glass;
- starch – 100 g;
- egg – 2 pcs;
- egg yolk – 4 pcs;
- milk – 1 l;
- butter – 120 g
- salt - a pinch;
- vanilla essence – drop.
Recipe
- You need to melt the chocolate in a bathhouse. It is important that it does not harden, remaining in a liquid, melted state while it waits in the wings.
- Combine starch with the remaining sugar, add eggs and yolks. Beat vigorously for 2 minutes without stopping. You will get an airy white mass.
- Combine the remaining sugar with warm milk, add coffee and a pinch of salt. Bring to a boil on the stove and immediately remove the saucepan. Cool for a minute, and then pour into the egg-starch mixture. Whisk quickly until smooth.
- Put it back on the stove. Stirring, cook until thickened. At the very end, combine with chocolate and add a drop of vanilla. Send the oil quota here. Whisk thoroughly and leave to cool.
Honey cake with custard with a hint of lemon is zesty and interesting. Soft sourness gracefully emphasizes the refined taste of the cake.
Required Ingredients
- milk – 1 l;
- butter – 40 g;
- cinnamon – 1 stick;
- lemon or orange zest – 5 g;
- granulated sugar – 150 g;
- egg yolk – 8 pcs;
- flour – 1.5-2 tablespoons;
- vanilla for aroma
Detailed recipe
- Pour milk into a saucepan and add cinnamon, zest, and vanilla. As soon as it starts to boil, remove from heat immediately. Cover with a lid, cool slightly, and then strain.
- Beat the yolks and sugar with a mixer, turning them into airy foam. Dilute starch in 50 ml of cool water and add it to the yolks, mix.
- Pour warm, strained milk into the egg mixture, stir, and put on the stove to cook. After 2 minutes, add oil, cook until thick. After cooking, quickly cool the cream in the refrigerator.
Curd custard for honey cake
This cream will be less caloric. It is tasty and pleasant. If desired, you can add crushed nuts, raisins or finely chopped dried apricots and candied fruits.
Ingredients
- milk - 700 ml;
- granulated sugar – 1 cup;
- egg - 3 pcs;
- flour - 3 tbsp. l;
- butter - 60 g;
- curd mass – 230 g.
Cooking method
- First, prepare the classic custard for the honey cake.
- After cooling, add the curd mass and beat well. It is important that the mass is homogeneous. If lumps are found, you can grind the cream through a sieve.
- Brush the cakes with curd custard immediately after cooking.
There are countless options for preparing cream for honey cake. To decide which recipe you like best, you should cook it and try it. There is no need to be afraid of experiments. Enough to learn how to cook classic cream, and then add something new to it. Through trial and error you will be able to invent your own best recipe.
Well, who among us would refuse a cup of aromatic tea with a delicious piece of cake? Women especially adore sweets, and all because a woman’s hormonal system is designed in such a way that without sweets we can wither away. And so that you and I, dear women, do not fade, I propose to prepare a very tasty honey cake with custard, which will not only lift your spirits, but help calm your mind. You all know that honey has a beneficial effect on the body, it calms nervous system. It contains various beneficial vitamins, glucose, fructose, etc.
By the way, honey was added to bread in ancient times. And such bread could retain its freshness for a long time and not spoil. True, such bread took quite a long time to prepare, for about a month the dough fermented, and only then they made something out of it.
We won’t wait a month and will prepare the cake much faster. Although I have a recipe for honey cake, the dough takes 3 whole days to prepare! Yes, it takes a long time, but the result is worth it.
What can I say, it seems to me that honey cake prepared according to any recipe turns out incredibly tasty. Many cooks grease honey cakes with sour cream. No doubt it is very tasty and sour cream soaks the cakes well. As a result, the cake turns out tender, juicy, melting in your mouth.
In this recipe, I use custard, to which I add lemon zest, which makes the honey cake with a pleasant sourness. But to write about the extraordinary taste, it’s important to cook it yourself to understand what I’m talking about.
How to make honey cake with custard
Products for dough
- 100 grams butter
- 2 eggs
- 350 grams flour
- 100 grams of sugar
- 80 grams of honey
- 1 tsp soda
Products for custard
- 700 grams of milk
- 100 grams butter
- 3 eggs
- 35 grams starch
- 150 grams of sugar
- 10 grams lemon zest
- 20 grams of lemon juice.
Step-by-step recipe for making honey cake with custard
Add half the sugar to the milk, mix and put on fire. Bring the mixture to a boil, stirring constantly and turn off.
Meanwhile, add the remaining sugar and starch to the eggs. Mix everything thoroughly until smooth.
Pour slightly cooled milk into the beaten eggs, stirring constantly until smooth.
Then, put the mixture on the fire and cook, stirring constantly, until the custard thickens.
Add butter, lemon juice and lemon zest to the hot cream. Mix the mixture well and set aside to cool.
While the cream is cooling, it must be stirred periodically to prevent a film from forming on the surface. You can cover the saucepan with custard with oilcloth.
In the meantime, our cream is cooling, you can start preparing the cake layers for the honey cake.
How to make honey custard cake - step by step recipe
Place honey in a saucepan, add soda, mix thoroughly and put on fire.
When the honey and soda begin to boil, the mass will increase slightly and become airy. But there is no need to immediately remove honey from the heat. Keep the honey on the fire for a minute until the mixture turns a beautiful caramel color. Only after this do we remove the honey from the heat.
Melt the butter over the fire and pour into the honey mixture, add sugar and mix everything thoroughly.
Pour the mixture into another container (so that it cools faster), add the eggs and stir well.
Add flour to the liquid mass and knead the dough.
Leave the finished dough for 20 minutes to cool slightly. In addition, if you let the honey dough sit for a while, it will not stick to your hands while working.
After 20 minutes, put the dough on the table, sprinkled with flour, give it the shape of a “sausage” and cut into several parts.
