Honey cake with condensed milk. Bakery. Simple delicious culinary photo recipes

Homemade “Honey cake” with condensed milk

If there is a children's party or family celebration on the horizon, and those with a sweet tooth will gather at the table, then you should definitely prepare an amazingly delicious honey cake with condensed milk, especially since the recipe for this homemade delicacy is not at all complicated, and with the help of a photo, the dessert can easily be decorated in an original way and will please all the guests .

It’s very easy to make honey cake with condensed milk at home; there are even several recipe options. In particular, cake cream can be prepared with condensed milk and butter, or sour cream, milk or cream can be added to it. You can experiment freely with this filling by choosing “fillers”: nuts or fruits, berries, pieces of chocolate, dried fruits, etc.

The recipe for honey cake with cream based on boiled condensed milk or toffee is very popular. Varenka has a unique taste and a pleasant caramel shade, which perfectly combines with the aroma of honey and the crumbly texture of the base. It is also mixed with butter or sour cream to make the consistency more delicate and airy.

The recipe for honey cake with condensed milk is practically no different from the classic one, because the base is the same, the only difference is in the cream. The original sour cream has a light taste with a subtle sourness that perfectly complements the sweetness of the cakes.

But homemade honey cake with condensed milk cream will appeal more to those with an avid sweet tooth. Some housewives, by the way, prefer to cook both options at once, combining them in one dessert; it turns out simply incomparable.

Thanks to the step-by-step recipe with photos, preparing a classic honey cake with condensed milk will not cause difficulties that usually scare away novice home cooks. And having mastered the basic recipe, you can easily create your own confectionery masterpieces and delight your household with or without reason.

Honey cake with mascarpone

Ingredients

Wheat flour 400 gr.
Granulated sugar 200 gr.
Honey 100 gr.
Butter 70 gr.
Egg 2 pcs.
Baking soda 2 tsp.
Mascarpone cheese 0.5 kg
Boiled condensed milk 350 gr.
Sour cream 26% 300 gr.
Powdered sugar 100 gr.

Cooking process

Beat chicken eggs into a saucepan, add honey, soda, granulated sugar and butter. Start heating the mixture over low heat while constantly stirring the mixture. Gradually add the sifted flour and leave the dough to cool slightly.
Divide the finished dough into four parts and roll out each piece on parchment paper, then cut the dough into shape and set the trimmings aside. Prick the honey cake cakes with a fork and bake them at a temperature of 180-190 degrees until ready.
In order to prepare the cream for the cake, you need to combine condensed milk and mascarpone cheese. Then add sour cream and powdered sugar and beat the mixture again.
Assemble the cake, sparing no cream. Coat the top and sides of the cake with cream, and then sprinkle with crumbs, which you need to make from the scraps of the cakes.
After the cake has rested for 2-3 hours in the refrigerator, serve the dessert chilled with tea, coffee or other drinks.

Preparing honey cakes

Honey cake with boiled condensed milk is ideal for tea drinking, and a proven recipe with photos, which has already become a favorite of many housewives and has become a classic, will help you prepare it.

Put diced butter (90-100 g) into a deep saucepan, add honey and 1.5 cups of sugar, put on low heat and heat with constant stirring until all ingredients are completely dissolved.
In a separate bowl, combine eggs and soda, beat until smooth and fluffy, then carefully pour into the hot sweet mixture, stirring thoroughly with a spoon. The contents of the pan should increase significantly in volume and foam; when this happens, the mixture can be removed from the heat.
Add sifted flour (4-4.5 tbsp) to the pan with the mixture in small portions, stirring the mixture well with a spoon. The dough will begin to thicken, then you should start kneading it with your hands so that it becomes soft and pliable, but not tough.
The dough should be divided into several equal parts (6-10 by number of layers), rolled into balls and lightly sprinkled with flour.
Roll out each ball thinly on a floured work surface or baking parchment. Carefully transfer the finished layer onto a lightly greased baking sheet and bake for about 5 minutes. in an oven preheated to 200-220°. When the cake is evenly browned, it is ready; it should be transferred to a flat dish and, if desired, while it is still hot, trim the edges, giving them the desired shape. Bake the rest in the same way.

The trimmings can be set aside, then crushed into crumbs and used to decorate the finished honey cake with condensed milk, as in the photo.

Honey cake without rolling out the cakes, whipped up in 30 minutes

As you know, honey cake cakes need to be rolled out very thin. This requires a lot of time and effort. If you don't like this process, then try using the dough prepared according to this recipe. Its viscous consistency allows you to spread it with a spoon on parchment into a thin layer. It's like you're drawing it on paper. This way it turns out faster and easier.

Components:

6 tbsp. liquid flower honey
100 g butter
280 grams of premium wheat flour
3 eggs
80 g sugar
1 tsp soda

For the custard:

600 ml milk
40 g corn starch (or 20 g potato starch)
50 g butter
2 eggs
90 g sugar
8 g vanilla sugar
Springform pan with a diameter of 22 cm, parchment paper, pencil.

1. In a deep bowl, combine eggs with sugar. Whisk until smooth.

2. Pour in honey and add soda. Stir the ingredients thoroughly again. Finally add pieces of butter.

3. Place a saucepan with water (a little less than half) on the stove and heat to a boil. Place the bowl with the honey mixture on the pan so that its bottom does not touch the boiling water.

4. Keep the mixture in a water bath until the butter and sugar have completely melted. Stir it constantly with a whisk to prevent the eggs from curdling.

5. Remove the bowl and add the sifted flour. Knead the dough - it should be viscous and not spread so that it can be spread with a spoon.

6. Lay out a sheet of parchment paper on the table, attach the circle of the shape to it and trace it from the inside with a pencil. Make 9 of these blanks.

7. Turn the sheet with the circle over to the other side. Pour 2 tbsp into the center of the circle. test. Use a spoon to spread it over its entire diameter, without going beyond the drawn boundaries. Also make the remaining 8 layers.

8. The oven must be preheated to 180° in advance. Bake each sheet of dough for 3-4 minutes. Then remove the paper and stack the finished cakes on top of each other. Grind one in a blender into crumbs to decorate the cake.

9. To prepare the custard, in a saucepan, mix eggs, starch and sugar (sand and vanilla) until smooth. While stirring the mixture, gradually pour in the milk. Place the cream over medium heat and bring to a boil (about 8 minutes). After boiling it should thicken. Now reduce the heat a little and cook for another 2-3 minutes.

Stir the mixture constantly, otherwise it will form lumps or burn to the bottom.

10. Remove the saucepan from the heat. Add a knob of butter, cover tightly with cling film and cool to room temperature.

Generously coat each layer, top and sides of the dessert with cream. Sprinkle crumbs on all sides. After three hours, the dessert is ready to eat.

How to make cream?

While the baked goods are cooling, you can start preparing the cream.

To do this, pour milk into a saucepan, add sifted flour (about 4 tbsp), put on low heat and mix the ingredients with a mixer at minimum speed. This will help avoid the appearance of lumps.
The mixture should be heated until it thickens, then remove from heat and cool.
Soften the remaining butter at room temperature, then add it to the cooled mixture, whisking until smooth. Add sugar and vanillin to the resulting mass, continuing to beat until they are completely dissolved.
At the end, add the boiled milk and beat again. You can take more than indicated; in this case, it is better to reduce the amount of sugar or do without it altogether.
Coat the cakes with the prepared cream, decorate as you wish, and then let the cake sit in the refrigerator for a couple of hours or even overnight.

Honey cake cream can be made using a simpler recipe. Just beat condensed milk with soft butter, then add full-fat sour cream and vanilla sugar. Continue to beat the mixture until smooth, then immediately coat the cake with it.

Delicious “Honey cake” with condensed milk, butter, cocoa and nuts

Festive baking option. Suitable for receiving guests and children's parties.

Required:

Flour – 1.5 cups.
Eggs – 3 pcs.
Honey – 2 tablespoons.
Sugar - a glass.
Baking soda - teaspoon.
Vinegar 9% - dessert spoon.

For the buttercream:

Oil – 200-300 gr.
Condensed milk - can (standard).
Cocoa powder - 2 large spoons.
Walnuts (peanuts) – 50 gr.

How to bake Honey cake:

The day before, remove the butter and keep it at room temperature until it softens.
For the dough, mix eggs with sugar, grind until white. Place the honey in a bowl and mash the ingredients well again.
Quench the soda with vinegar and add to the mixture. Next, add cocoa, stir the dough with a spoon to distribute the additives.
Add flour gradually, knead the dough without lumps. The mass will turn out quite liquid, like thick sour cream.
Bake 4 cakes using a springform pan. Don't forget to coat it with oil so that they separate easily. Baking time is 10 minutes at 200 o C in the oven. Place soft butter in a bowl and beat until foamy with a mixer.
Slowly, in several additions, pour in the condensed milk, beating vigorously with a mixer each time.
Assemble the Honey Cake as described in previous recipes. Generously coat the top and sides with cream. Crumble the cake scraps and sprinkle over the cake. Crush the nuts and decorate the top of the dessert.
Place in the refrigerator to soak for 2-4 hours.

Honey cake with condensed milk

Okay, okay, we convinced you. I will write Honey cake. Moreover, the cake really deserves special attention!

There are so many variations of honey cake that it is difficult to say which recipe for this cake is classic. As a rule, honey cake, also known as Ryzhik, is prepared with custard, sour cream or butter cream with condensed milk. In our family, boiled condensed milk is especially revered, so the choice fell, in fact, on Honey cake with boiled condensed milk.

Honey kefir cake with boiled condensed milk

I would like to offer you a recipe for a very tasty and easy-to-prepare honey cake with boiled condensed milk. Delicate, airy, fragrant sponge cake, butter cream with boiled condensed milk - how can you pass up such a delicacy! Of course, it’s very filling, but sometimes you can afford a piece of this dessert.

To prepare honey cake with boiled condensed milk you will need:

For the test:

2 eggs;
150 ml kefir;
50 ml sunflower oil;
100 g sugar;
100 g honey;
1 tsp. soda without a slide;
250 g flour.

For cream:

150-200 g boiled condensed milk;
200 g butter.

For impregnation:

100-150 ml of any syrup.

Preparation:

Mix kefir with soda and leave for 5 minutes. Beat eggs with sugar for 5 minutes. Pour in kefir with soda, oil, mix.
Add honey, beat thoroughly.
Add flour, beat. The consistency of the dough will be like sour cream, maybe a little thicker.
Pour the dough into a greased mold with a diameter of 20 cm. Place in an oven preheated to 180 degrees for about 40 minutes. Be guided by your oven. Willingness to check with a match.
Cool the finished biscuit.
Cut into 2-3 cakes (I divided it into 2). Soak in syrup.
To prepare the cream, beat butter at room temperature with boiled condensed milk into a homogeneous mass.
Spread half of the cream on the bottom layer.
Spread the rest of the cream onto the top crust and, if desired, onto the sides.
Decorate the honey cake with boiled condensed milk as you wish, for example, sprinkle with grated chocolate. Place in the refrigerator for 2 hours, then you can eat. The tasty treat is ready.

Enjoy your tea!

Honey cake with condensed milk

Ingredients:

sugar - 220 gr.
butter - 100 gr.
honey - 100 gr.
eggs - 2 pcs.
soda - 1 tsp.
flour - 500 gr. (± 50 gr.)

butter, softened - 250 gr.
boiled condensed milk - 1 can

Preparation:

To prepare the cake layers for the Honey cake with condensed milk, first we need to melt sugar, butter and honey in a steam bath until the mass becomes homogeneous, stirring from time to time.
In a separate bowl, lightly beat the eggs with a fork and add them to the bowl with the melted butter and sugar. Stir and continue heating in a steam bath until the sugar is completely dissolved.
Then add soda and cook, stirring, for several minutes until the mixture stops foaming under the influence of soda.
Remove the bowl from the heat and immediately add the sifted flour in small portions, stirring with a spoon.
When the dough thickens, transfer it to the work surface and continue adding flour, kneading the dough with your hands. (The dough will be quite stiff but sticky)
We form the dough into a sausage, wrap it in cling film and place it in the refrigerator for at least 1 hour (overnight is possible).
Preheat the oven to 160-170º. Divide the dough into 8 equal parts and form a flat cake from each. Place the flatbreads in the refrigerator and leave one flatbread on the work table.
On a sheet of parchment, roll out the dough into a very thin layer, covering it with cling film. Using a plate, cut out a round cake with a diameter of about 26 cm, pierce it in several places with a fork and bake together with the scraps until light brown in color (it is important not to overbake!) for about 5 minutes. While the cake is baking, roll out the next one and do the same with all the cakes.
For the cream, beat the butter well at room temperature until a fluffy white mass forms. Continuing to beat, add 1 can of boiled condensed milk, adding 1 tbsp.
Distribute the cream in equal quantities over the cooled cakes (reserve a little cream for the sides of the cake). Coat all the cakes and sides with cream.
Grind the cake trimmings in a blender and sprinkle on the top and sides of the cake, press lightly with your hands and send the Honey Cake to soak in the refrigerator for at least 6 hours. Better for the night.

If desired, you can mix the cake trimmings with a handful of walnuts and decorate our Honey Cake with Condensed Milk .

Quick honey cake in a slow cooker

Ingredients

Egg 5 pcs.
Honey 6 tbsp.
Wheat flour 2 cups
Granulated sugar 1 cup
Baking soda 1 tsp.
Butter 20 gr.
Walnut for decoration

For cream:

Boiled condensed milk 210 gr.
Butter 115 gr.
Granulated sugar 1 cup
Sour cream 20% 550 gr.

Cooking process

Add baking soda to the liquid honey (if necessary, melt it in a water bath) and stir the resulting mixture. Next, turn on the gas and heat it up. The mixture should turn dark golden brown and increase in size.
Beat the eggs into a container and add granulated sugar to them. Beat thoroughly.
Pour heated honey into the resulting egg mixture. Mix. After this, we begin to introduce wheat flour in small portions.
When the dough becomes homogeneous, place it in a multi-cooker bowl, previously greased with a piece of butter. Turn on the “Baking” mode and bake the biscuit dough for about 70 minutes.
When ready, open the multicooker bowl, but take out the biscuit after 10 minutes. Let the biscuit dough cool and then cut it into 5 pieces.
Let's make the cream. In a separate container, mix granulated sugar and sour cream, then beat them thoroughly with a mixer.
Beat the butter in a separate bowl until it turns white. Then combine it with condensed milk and also beat thoroughly.
Let's start assembling the cake. Coat the cooled cakes layer by layer with sour cream. The top of the finished cake is completely greased with butter cream.
Grind the walnuts using a blender and sprinkle them over the entire cake. Delicious honey cake is ready!

Honey cake with condensed milk – a special taste of the famous cake

“Honey Cake” has been delighting sweets lovers for a long time. Every experienced chef prepares this delicacy in his own way. The classic recipe calls for sour cream as part of the dish. Many people prepare homemade honey cake using custard. There is another very interesting option - honey cake with condensed milk, which replaces any other cream. At the same time, the taste changes completely, but the cooking instructions remain almost unchanged.

Classic honey cake

Ingredients for the dough:

chicken egg - one;
granulated sugar - one hundred grams;
butter - fifty grams;
honey - fifty grams;
vanilla sugar - one teaspoon;
soda - one teaspoon;
flour - two hundred and fifty grams.

Ingredients for cream:

butter – two hundred to two hundred and fifty grams;
zest from one lemon;
boiled condensed milk - three hundred to four hundred grams.

Preparation:

Combine the egg and granulated sugar in a bowl, grind until a light mass forms.
Melt the butter over low heat and add honey to it.
Add soda.
Mix everything with a spatula.
Boil honey with butter until caramel color. Remove the saucepan from the stove. Let it cool.
Pour the egg mixture into the cooled mixture.
Add vanilla sugar and sifted flour.
Knead the dough at medium humidity and set it aside for one hour.
Cut the finished lump of dough into six pieces.
Roll out each prepared piece on parchment with a diameter of about twenty centimeters.
Preheat the oven to 200C, bake each cake for about four to five minutes. We cut it immediately using a round shape (lid, plate) and remove it from the parchment.
To prepare the cream, beat the butter with a mixer into a fluffy mass.
Grate the zest from one washed lemon, combine it with butter and condensed milk. Beat everything again.
Coat the cakes with cream.
Coat the folded cake on the sides and top, sprinkle with chopped nuts and crumbs from the scraps from the cakes. Let it soak overnight. Bon appetit!

Detailed step-by-step recipe for honey cake with condensed milk

Let's find out how to make honey cake with condensed milk. A simple recipe consists of products:

Sugar – 100 g;
2 eggs;
Honey – 3 large spoons;
Flour – 300-400 g;
Soda – 1 small spoon;
Butter – 300 g;
Condensed milk – 1 can.

Before you start preparing honey cake at home, you need to decide on condensed milk. You can purchase ready-made boiled milk or caramelized condensed milk. But it’s better to cook it yourself for a more natural taste.

To do this, you need to immerse the jar in a container with cold water, place it on the stove and cook over medium heat for about 2-3 hours. Then the jar is completely cooled. It is necessary to obtain a brown color of the product. You can also cook sweet milk in a pressure cooker. This will take about 1.5 hours.

After this, you can start preparing the honey cake itself with condensed milk. Here is a detailed recipe with photos:

We create a water bath on the stove: pour a little water into a large saucepan and immerse a smaller saucepan in it. Mix a 100-gram piece of butter, honey and sugar in this container. The latter must be calculated according to your own taste, so 100 g is a conventional figure;
Heat the bathhouse and continue to heat the mixture for 5 minutes, stirring regularly. It is necessary to achieve final dissolution of sugar. Add baking soda and boil everything for about another minute. The volume of the resulting mass should increase by 2 times. Turn off the flame, remove the saucepan and partially cool the mixture;
Add eggs to the mixture and stir immediately. In several approaches, add flour (about 300 g) and again thoroughly mix our mass. You should get a runny dough. But this shouldn’t be scary, so you don’t need to add more flour, otherwise the cake will turn out tough. Remove the pan with the preparation to cool for half an hour;
When the dough has “ripened”, pour a little flour onto the table and dip a dough lump onto it. Before it begins to melt, divide it into 8 approximately identical “balls”;
Each of them must be rolled out in turn on parchment paper for baking into a cake, then placed on a baking sheet and made several punctures with a fork. For convenience, each cake can be rolled out and sent to the oven on a new sheet of paper. The oven should be preheated to 200 degrees. Place a baking sheet in it and bake for about 5 minutes. The shortbread should acquire a beautiful golden color;
We remove the baked cake from the paper sheet and give it the desired diameter by cutting it to any round shape. You can use a regular plate for this. We leave the trimmings - they will be useful in the future. We bake all the shortcakes in the same way;
Now we prepare the cream for the honey cake based on condensed milk according to the following scheme: melted butter (200 g) is whipped until white. Without stopping the beating process, add the cooled condensed milk and continue beating. The result should be a slurry with a uniform consistency;
Next, the cake is assembled from cake layers, each of which is stacked on top of each other and coated with the resulting sweet, tender mass;
Don’t forget to coat the finished delicious dessert on top and sides. Decorate the delicacy with crumbs from chopped scraps. You can use nuts or coconut flakes.
Having prepared the honey cake step by step, leave it indoors for a couple of hours, then move it to the refrigerator so that it is well soaked. It's better to leave it overnight.

The recipe for honey cake with condensed milk will be of interest to all lovers of sweet desserts. You can also use sour cream together with condensed milk for the cream. Then the finished dish will somewhat resemble a classic honey cake.

A simple recipe for honey cake layers in a frying pan with sour cream

If you like quick, uncomplicated recipes, I suggest using this. The cakes are light and not greasy, but are baked in a frying pan like pancakes. You can use any cream - with condensed milk, custard or sour cream. This way you can quickly make honey cookies.

Required Products:

100 g honey
2 tbsp. Sahara
30 g butter
250 g flour
1 egg
1 tsp soda
Cream:
350 g sour cream 20% fat
3 tbsp. Sahara

1. Place a saucepan with honey on low heat, melt until liquid.

2. Add soda and stir with a whisk. It should sizzle and the mixture will turn white.

3. Add sugar. Stirring the mixture constantly, bring it to a caramel brown color. Do not overcook, otherwise the taste will be burnt.

4. Then remove from heat, pour into a cold deep bowl and combine with a piece of butter. After the mixture has cooled, beat in the egg and stir until smooth.

5. Add sifted flour to a bowl and knead into a tight dough. It should be plastic and not stick to your hands.

6. Divide it into six equal parts. Roll each piece into a thin layer of the shape you need.

7. Heat a frying pan over low heat just below medium. On a dry surface, fry the cakes and trimmings for one minute on each side until golden brown.

8. In a bowl, combine sour cream with sugar, beat with a mixer at high speed. If desired, add chopped walnuts, dried in the oven.

9. Grease each layer with 3 tbsp. cream. Generously coat the top and sides of the honey cake so that it is well soaked on all sides.

10. Grind the trimmings with a rolling pin or in a blender until fine crumbs. Sprinkle it over the entire surface of the cake and decorate with pieces of nuts.

To ensure that the dessert is well soaked and soft, place it in a cold place overnight.

Ingredients

Honey cake layers:

300-350 g flour
200 g sugar
2 eggs
100 g butter
2 tbsp. honey
1 tsp soda without a slide

Condensed milk cream for Honey cake:

can of boiled condensed milk, weighing from 350 to 400 g
200 g butter

Homemade recipe

Start by preparing the dough for the Honey cake: cut the butter into small pieces, combine in a bowl or pan with honey, sugar and place in a water bath.
Heat the butter mixture over moderate heat, stirring, until the mixture is completely smooth and the sugar grains begin to dissolve (about 3-4 minutes).
Then add soda to the oil mixture and cook it in a water bath for another half a minute or a minute, stirring with a spoon. Remove bowl from water bath and let cool to lukewarm temperature.
While beating the mixture with a mixer at medium speed or with a whisk, beat in the raw eggs one at a time. Sift the flour through a sieve and gradually mix into the dough, kneading the latter with a whisk.
Knead the soft dough, cover it with cling film or a towel and put it in the refrigerator for half an hour. Then take out the bowl, transfer the dough to a table sprinkled with flour and knead it with your hands.
Roll out the dough into a rope and divide it into 8-10 equal-sized parts, roll each into a ball and place them all on a table or cutting board sprinkled with flour.
Roll each ball of dough one by one into a very thin layer and cut out an even circle from it with a shape of suitable diameter. Place the dough scraps on a separate plate.
Using a rolling pin, carefully transfer the rolled out dough onto a baking sheet sprinkled with flour or lined with parchment and prick all over the surface with a fork.
Bake the cake for the Honey cake for about 4-5 minutes at 200C. Meanwhile, roll out, trim and prick the next ball of dough.
Remove the baking sheet from the oven, transfer the cake to a plate or wire rack and leave to cool, transfer the rolled out circle to the baking sheet and place it in the preheated oven to bake until done.
Thus, one by one, roll out and bake the remaining parts of the dough and stack them. At the end, evenly distribute the dough scraps onto the baking sheet and bake until golden brown at the same temperature.
Remove the butter from the refrigerator, cut into small pieces and leave for half an hour to an hour at room temperature until it becomes very soft. Boiled condensed milk must also be removed from the refrigerator in advance.
Beat the butter with a mixer at high speed until fluffy, 2-3 minutes. Then, without ceasing to beat the butter, add all the boiled condensed milk, spoonful at a time. At the same time, you need to knead the cream until the color is uniform after each spoon.
Spread cream between the honey cakes, stack them and lightly press down on top. Cover the entire cake with the remaining cream and place it in the refrigerator for soaking (it is advisable to place a slight pressure on top) for at least 8-12 hours (it is better to leave it for a day).
Sprinkle the finished Honey Cake with crumbs of chopped cake scraps, decorate to your taste and serve. Enjoy your tea!

Honey bee

Ingredients

For the cakes:
Egg 2 pcs.
Wheat flour 500 gr.
Granulated sugar 200 gr.
Butter 80 gr.
Baking soda 2 tsp.
Honey 3 tbsp.

For cream:

Cream 150 gr. 33% fat
Sour cream 26% 400 gr.
Boiled condensed milk 1 pc.
Honey 2 tbsp.
Gelatin 11 gr.
Cow's milk 70 gr.

To make bees:

Dark chocolate 50 gr.
Milk chocolate 50 gr.
Cream 2 tsp. 33% fat
Honey 1 tsp.
Almonds 0.5 tbsp.

Cooking process

Break the eggs into a deep bowl, add sugar.
Beat the mixture with a whisk.
Place honey, soft butter, soda in a bowl and mix thoroughly.
Place the bowl in a water bath, to do this, fill a larger diameter pan with 1/3 of the water and place a bowl of dough inside it and heat it.
Stir the dough constantly and heat until the mixture turns light brown. The dough will double in size.
Remove the container from the stove and take out the bowl. Sift the flour into the dough and immediately knead the dough.
It will be sticky, don't let that bother you.
Wrap the top of the bowl with film and leave it in the room to cool.
When the dough becomes warm, sprinkle the table with flour and break off a piece of dough, dust it with flour and use a rolling pin to roll out thin sheets (up to 5 mm), giving them the shape of a circle.
Place a plate of the desired diameter on top and trim off any excess dough around it. Bake the scraps next to the cakes, we will sprinkle them on the edges of the cake.
Using a rolling pin, lift the sheet of dough and place it on a baking sheet lined with oiled parchment.
The cakes should be baked in the oven at 200 degrees for 3-7 minutes.
Place the cakes on top of each other to cool.
Place sour cream, condensed milk, honey in a bowl and pour in the cream. Beat with a mixer at medium speed until smooth.
Set aside 1/3 of the cream - it will go to cover the top of the cake.
Brush the cooled cake layers with most of the cream, stacking them on top of each other and place the cake in the refrigerator.
Combine gelatin with milk and stir. Leave for 7 minutes to swell.
Transfer the gelatin to a saucepan and heat over low heat, stirring constantly, but do not boil.
When the mixture becomes liquid and homogeneous, remove it from the heat and set aside to cool until warm, 3 minutes. Combine gelatin with cream for the surface of the cake, slowly pouring and stirring
The cream will be liquid - this is normal, the gelatin will set when cooled. Spread the cream over the surface of the cake, smoothing it out with a flat spatula.
Take the film with bubbles and apply it to the surface and edges, if desired, pressing and forming a pattern.
Place the cake, wrapped in film, in the refrigerator for 20 minutes.
Grind the shapeless cake scraps into crumbs in a food processor.
Break the chocolate into small pieces and add 1 tsp to each. cream and ½ tsp. honey. Place a bowl of dark chocolate in the microwave for 25 seconds or melt in a water bath. Mix well. Let the chocolate mass cool slightly.
Wrap the cutting board in foil or plastic wrap. Place the warm chocolate in a piping bag and pipe the bee bodies onto the foil. Place them in the freezer for 5 minutes.
Melt the white chocolate in the same way and stir. Transfer the warm mixture into a bag. Take out the blank and “draw” stripes and eyes with chocolate.
Cut the almonds in half and saw off the thin wings with a sharp knife. Stick them into the bee.
Do this with all the blanks.
Sprinkle the sides of the cake with crumbs and place the bees on it. Place the cake in the refrigerator overnight (or 6 hours) to soak.

Making the Honey cake

Take out the dough board, cover the surface with a handful of flour, lay out the dough and begin kneading vigorously. The finished dough should be elastic, but not rubbery.

Shape the resulting dough into a log shape. Cut into 8 neat equal pieces. These are actually our future shortcakes. Dust all parts with a small amount of flour and roll into a ball shape. Take 1 ball, put the remaining 7 in a separate plastic bowl, cover with a towel and put in the refrigerator.

Roll out the dough, put the pan lid on top and cut out the cake, and so on 8 times. Place them on sheets, place them in an oven preheated to 160C, and bake for 5 minutes.

Bake all 8 cakes separately, one after the other. According to the same scheme.

You can go the other way, roll out the ball of dough completely, place it on a baking sheet and put it in the oven, and only then cut the cakes into any shape. But, personally, it seems to me that everything is simpler - after all, the first option is to cut out and bake the finished cake. And not vice versa, hot cakes are soft and you need to wait until they cool down.

Assembling the Honey cake

We solemnly take the most luxurious tray, put the first cake on it, spread it with melting cream, a moderate layer, about 0.5 mm, so that it soaks in faster.

In advance, by eye, determine how much cream will be needed for each cake so that it is more than enough. Grease all the cakes one by one and do not forget that the top cake should also be greased, as the crispy topping will fall on the cream.

Homemade honey cake with custard

There are a huge number of variations of the delicacy in the world.

But to decide which is better, you need to try at least two different options.

The homemade cake cakes are thinner, hold their shape perfectly, the cake is soft, light and undoubtedly tasty; you only need to eat one piece to feel full.

But not only the cakes can be made in different ways, the honey cake cream can be the most extraordinary, be it soft caramel, boiled condensed milk, sour cream or butter, whipped with sugar.

Cakes:

5 chicken eggs;
¾ pack of butter with a fat content of 82.5%;
150 gr. o honey;
1 ½ cups granulated sugar;
750 gr. premium flour;
1 ½ tbsp. soda

Sprinkles:

a glass of finely chopped walnut kernels;
4-5 pcs. cookies “For coffee”.

Cream:

4 chicken eggs;
100 gr. flour (can be first grade);
250 gr. granulated sugar;
600 ml. milk with a high fat content of 3.2 or more;
packaging of butter with a fat content of 82.5%;
can of condensed milk.

You can decorate the cake with any of the following products:

chocolate chips;
lemon or orange zest;
fresh fruits
dried fruits (dried apricots, prunes, raisins)

Classic honey cake recipe with condensed milk cream and butter

The classic method of preparing delicacies, let’s look at it in more detail.

Cakes:

eggs - 5 pcs.;
granulated sugar - 250 gr.;
honey - 150 gr.;
butter with a fat content of 82.5% - ½ pack;
flour - 650 gr.;
salt, vanillin – ½ tsp;
soda - a tablespoon.

Cream:

butter with a fat content of 82.5% – 1 ½ packs;
condensed milk - 1 can;

Sprinkles:

a third of a dark chocolate bar or 3 candies.

Preparing dough and baking cakes

It can be made in only two ways, let’s take a closer look:

in a water bath;
in a metal container on fire;

Let's look at preparing the cake using the first method.

Take a plate (not plastic, so as not to melt) and select the size of the saucepan into which this plate will be inserted.

Fill the pan with water, a little less than half and place it on the stove, the water should boil.

Mix sugar, honey and softened butter into a plate (just remove it from the refrigerator, do not use the microwave). All ingredients must be fresh, especially the quality of honey, be sure to try it before use.

Place the plate on the pan and melt its contents over high heat for 12 minutes, stirring vigorously.

Take another bowl and beat the eggs with a mixer until a white, airy foam forms. Beat thoroughly to prevent the whites from curdling in the hot mixture. Then slowly combine the beaten egg mixture with the remaining ingredients, stirring vigorously.

Add quicklime soda; the honey will extinguish it for you during the cooking process.

Heat the mixture in a water bath until the foam is reduced to a minimum, remove the pan from the stove, you should get a fluffy mixture. Using a strainer, sift the flour into a deep bowl (this way you will not only get rid of lumps in the flour, but also saturate it with oxygen), add vanilla powder.

The sifted flour should be added in small parts so that it does not roll into lumps, do not forget to stir constantly; a wooden spoon is ideal for this. Pour in some and immediately stir thoroughly until smooth and until the flour runs out.

At the end you will have a liquid mass, add the remaining flour, the dough will become elastic, the spoon will already stand in it.

When the dough is completely ready for further use, take out the board for rolling out the dough, I have a large wooden one, sprinkle it with flour and start kneading with your hands. Add flour and continue kneading until the dough stops sticking.

Now give it the shape of a log, wrap it in cling film or put it in a plastic bag, put it in the refrigerator for 60 - 90 minutes, during this period of time it will have time to cool down, become harder, and stop sticking to the surface.

After the specified time, remove the chilled dough from the refrigerator and cut it into 8 neat pieces. We will work with each of the 8 parts separately, take 1 part, put all the rest in a deep basin, cover the top with a bag or film and put it back in the refrigerator.

How to make buttercream with condensed milk for honey cake

The cakes are baked, now you can start kneading the cream. It is prepared 2 times faster and much easier than cakes. The oil should not be less than 82.5% fat, without fragrances, palm oil, and most importantly it should be fresh.

We take a mixer, set it to maximum mode, beat the already soft butter for about 3 minutes. As a result, you will get a white air mass, like thick sour cream, and the shape will resemble whipped cream.

The second stage is adding condensed milk, slowly pour in, not all at once, but in small parts, without ceasing to work with the mixer, spend at least 10 minutes on this activity. There is no need for more, there is a possibility of overdoing it and making the cream of the wrong consistency.

Check the finished cream for the absence of sugar grains; to get rid of them, simply heat the cream again in a water bath and beat with a mixer.

Small nuances that you should pay special attention to or, more correctly, write IMPORTANT:

beat the butter thoroughly;
the temperatures of oil and condensed milk should not differ.