This honey cake differs from the others in the way the cakes are prepared. Here they are not rolled out, but spread on a baking sheet in a thin layer, because the dough turns out liquid.
Instead of 8-10 cakes, as in the classic recipe, you need to bake only 2-3 cakes, depending on the size.
The photo recipe for honey cake without rolling out the cakes is so simple that novice housewives and girls who want to learn how to cook can handle it. After all, without freezing the dough and rolling it out, a lot of time is saved. And the taste of the cake is not inferior to its competitors. On the contrary, the texture of the most delicate layers of honey cake is unique!
Recommendations:
- The most aromatic honey is used for baking. If the smell is weak, then add a little more honey than according to the recipe. Baked cakes should fill the kitchen and the whole house with aroma - a sure sign that everything is right.
Taste the trimmings: if there is not enough sweetness, you can coat the cakes with a thin layer of honey. And on top of it - custard.
- The dough turns out a little thicker than for pancakes. It must be distributed into several layers. It may seem like there won’t be enough, but nothing like that! Feel free to spread the dough onto the baking sheet with a spoon or wet hands. The layer will come out thin, but it will rise. For fluffy cakes, you need to divide the dough into two parts, for more familiar ones with a crunch - into 3-4.
- Honey cake cakes bake very quickly. It's better to watch the oven. Perhaps five minutes will be enough, or even less. They should have an even, dark color.
From these products you will get a two-layer honey cake with a diameter of 27 cm.
Your rating: ( 6 ratings, average: 5.00 out of 5)
Cooking time: 3 hours 0 minutes
Quantity: 6 servings
Honey cake - the simplest and most delicious recipe
Today we will prepare a simple and quick recipe, I have already made this one. An amazingly easy option without rolling out the cakes, which will significantly save time. A classic honey cake is made from three cake layers with a layer of custard. In the homemade version, we choose the number of cake layers and layers ourselves.
To begin with, we purchase fresh and natural products. We prepare the necessary equipment: scales, blender or mixer, sieve, work bowls, baking sheets, spatula for leveling the cream, whisk...
It is advisable to follow the recipe! After all, you want everything to work out? Therefore, we take out the scales and measure out the necessary ingredients and select their correct ratio.
So, everything is ready, you can start! And to get you in the mood, I’ll tell you an anecdote. My husband brought home a store-bought Honey cake. When it was safely eaten, he asked his wife if she could bake the same cake. She replied no. The husband was sincerely surprised - why? “Dear, I don’t have table margarine, sorbic acid E 200, condensed milk with vegetable fat, thickeners or flavorings.”
Lazy honey cake without rolling out the cakes - a quick recipe in 30 minutes
Every housewife should make this type of baking! Moreover, if you don’t have any time to bother with cakes, but you want something sweet.
We need very few ingredients:
- 300 g honey
- 400 g flour
- 10 g each baking powder and vanilla sugar
- 3 eggs
- 130 g butter
- 2 tsp. lemon zest
Preparation:
First, mix the flour with the baking powder. Sift everything through a sieve so that the dough is light and airy. Set the mixture aside for now.
And we’ll prepare the zest in advance. Can be lemon or orange. Which one do you like best? Take a lemon and grate the yellow peel on a fine grater. The result is a very aromatic zest.
Turn on the oven to warm up. The dough is prepared easily, quickly and goes straight to baking.
Break three large eggs and separate the whites from the yolks. Pour from one shell to another. In one, a clean yolk remains, and the white should flow into the bowl. We do it carefully so that the yolk does not get into the white, otherwise the latter will “refuse” to beat.
And now, the most important ingredient is honey. It is this that gives the main taste to the finished product and, as an absorbent, prolongs the freshness of baked goods for a long time. We take a good fragrant sweet product. Mine is thick. No worries, let’s melt it in a water bath. No need to boil!
Place the cubes of butter into the hot sticky sweetness and stir until they melt.
Stir the honey-butter mixture constantly, add the egg yolks first and then the lemon zest.
Now you need to beat the whites separately. You can do this manually if you want. But it is much easier to do this in a mixer. A very useful thing in the kitchen. Throw a pinch of salt into the whites and begin to beat until medium peaks, adding vanilla sugar in the process. Beat well until the protein mixture is saturated with air and becomes light and airy with medium peaks.
Pour the prepared sifted flour mixture into a mixer bowl, combine with the honey-butter mixture and knead the dough. Mix well with a spatula until it becomes a homogeneous consistency, viscous, not thick and not liquid. On the other hand, do not knead for a long time, because it will lose its fluffiness.
When the dough begins to flow from the paddle in a continuous stream, turn off the mixer and remove the bowl.
Take some of the proteins and add them to the dough.
Using a silicone or wooden spatula, carefully mix them into the dough, as if wrapping them. Add the rest and mix into the dough. Just don't mix!
That's all! Honey dough is ready! You can bake it in any springform pan, in special rings, in a slow cooker, and even in a frying pan.
But we choose baking trays for large biscuits. The dough will go into shortbread without rolling out. Line two baking sheets measuring 30x40 cm with parchment paper and grease with butter.
Divide the entire dough in half (visually or on a scale). Pour and level with a pastry knife or a wide knife so that the cakes are the same thickness in the middle and along the edges. (0.5-0.7 cm). Otherwise, the middle will not bake and the edges will burn.
Place in the oven at 180 degrees for 8-15 minutes. Bake until toothpick dry. The main thing is not to overcook, otherwise the cakes will turn out dry!
Delicate honey cake with sour cream
While the cakes are baking, prepare the cream for soaking from whipped sour cream and condensed milk.
Melt the chocolate in a water bath in advance and pour it into a silicone mold. Cool in the refrigerator. Decorate with chocolate if desired, choose any other (for example, chopped nuts). You can get by with a simple sprinkle.
To prepare the cream we will need:
- sour cream - 600 g 35% fat
- natural condensed milk (contains only whole milk and sugar) - 370 g (1 jar)
Prepare the cream with sour cream and condensed milk:
This is a very quick and incredibly tasty cream, the simplest I know! The classic recipe is made from sour cream and sugar (or powder), we will make it even sweeter with condensed milk!
The key to a lush and strong sour cream is the naturalness, fat content of sour cream (30-48%) and its temperature. It needs to be very cool before whipping. If the composition contains sugar, it is better to replace it with powder.
It is quite difficult to find sour cream with more than 25% fat content in the store. If you come across a low-fat product, you need to weigh it out before making the cream. This is done very simply, it just takes time.
Place the dairy product, classic fat content (20-32%), in gauze folded in several layers, put it in a colander or tie it in a knot and hang it over a deep bowl. Leave in the refrigerator overnight.
The whey present in the composition will flow out and lighten the mass of sour cream; this should also be taken into account and a larger amount should be taken. You can also thicken it by adding a special thickener for sour cream.
Today I have a store-bought dairy product with a fat content of 35%; I don’t need to weigh it out.
With a mixer at medium speed, lightly beat the sour cream, about 3-4 minutes. Then add condensed milk in small portions and, increasing the speed, beat for a couple more minutes.
Adding condensed milk changes the texture of sour cream and it will not be possible to achieve great thickness and fluffiness, but this is the kind of cream that is used for soaking sponge cakes and dry cookies.
We put it in the refrigerator. After cooling, the cream will become a little thicker and denser. Just what you need!
The cakes doubled in size during baking. Cool them slightly, transfer them to the oven rack and leave until completely cool. Wrap in film and place in the refrigerator for at least 2-3 hours.
First, align the cooled tender biscuits along the edges, then cut them in half across, and get 4 large biscuits 14x18 cm. And leave the cut strips for sprinkling.
Coat the first cake with a delicate cream of sour cream and condensed milk, cover with the second cake. We do the same with the rest of the biscuits. Then coat the entire cake with cream.
We sprinkle it with ground crumbs, but we couldn’t decorate it with chocolate figures; the little “helpers” happily gobbled them up.
Now let it sit for several hours in the refrigerator. The cream will saturate the cakes, harden and harden.
That's the whole recipe. The most delicious Honey cake is ready! Look how big it is! With incredibly fragrant, tender cakes and an airy layer of sour cream! It's time to put the kettle on!
Honey cake without rolling out cake layers: step-by-step cooking process
- We start by preparing the dough. Place butter in a saucepan, add sugar, natural honey, stir with a whisk.
- Place the pan on the fire, stirring constantly with a whisk, waiting for the first bubbles to appear.
- After this, add baking soda, stir and immediately remove the pan from the heat. The mixture will begin to foam: don’t be alarmed, this is how it should be.
- Transfer the cooled mass into a bowl for kneading the dough, beat in the chicken eggs (one at a time) and mix with a mixer until smooth.
- Then, in two or three additions, add the sifted wheat flour, stirring each time with a mixer.
- Divide the dough into two equal parts. Place one part on a large oven tray lined with baking paper (it should be greased with vegetable oil or a special non-stick emulsion). Flatten the dough with a spatula or wet hands.
- Place the baking sheet in the oven, preheated to 200 degrees, for 12-15 minutes.
- We do the same with the remaining dough.
- While the cake is warm, divide it into parts: I got three cake layers. We put the trimmings aside for a while: they will still be needed.
- You can use absolutely any cream for the cake, but I suggest making it from sour cream: it’s both quick and very tasty.
- Place thick sour cream in a bowl (I use homemade sour cream made from milk and butter), add powdered sugar to it, stir with a whisk or spoon.
- After the cakes have cooled completely, coat them with cream and place on top of each other.
- We also grease the top and sides of the cake with cream.
- We chop the scraps that we have left in a blender or grate them on a fine grater. Sprinkle them on the cake on all sides and on top.
- Leave the cake to soak for 3-4 hours, or put it in the refrigerator overnight.
- Before serving, you can decorate it with pieces of fruit (see photo).
A honey cake without rolling out the cake layers, which can be made in literally 30 minutes, will delight you not only with its appearance and unearthly taste, but also with its weight. The cake turns out to be large, it weighs more than 1.5 kilograms, so you can invite friends for tea: there is enough for everyone. Be sure to share your successes with your friends and return to our website: we have prepared a lot of interesting things.
Enjoy your tea and a cozy evening with friends.
Video on how to make honey cake at home
See how to make another quick cake, also without rolling out the cakes, in a very unusual way.
Ingredients:
for cakes
- honey - 4 tbsp. l.
- baking soda - 1/2 tsp.
- chicken egg - 5 pcs.
- sugar - 150 g
- flour - 450-500 g
- baking powder - 1 tsp.
for cream:
- cream 33% – 400 ml
- sour cream 20% - 200 g
- powdered sugar - 150 g
Well, how do you like this simple and very quick recipe for making honey cake? Take note quickly and delight your loved ones with a sweet, delicate dessert for tea.
That's all for now! I will be grateful for your comments and will try to prepare many more simple and delicious recipes! See you!
Author of the publication
offline 7 days
Honey cake in 30 minutes - just melts in your mouth!
The fastest and most delicious, tender – melts in your mouth, “Lazy” honey cake without rolling out the cakes. This honey cake is prepared in just 30 minutes - this includes preparing the dough, baking and cream! For the honey cake I use sour cream with the addition of powdered sugar, you can replace it with custard or mix sour cream with condensed milk, to your taste. The cakes are baked instantly, literally for 5-7 minutes, and then cut into the desired size. Despite the fact that this is a simple honey cake, it turns out really juicy and tasty. Once you try it, you will love it forever! How to make honey cake quickly and very tasty, see the step-by-step recipe with photos, and also the video recipe to help. I will be only glad if you like it - successful cooking!
Ingredients (weight 1.4 kg. Size 15x15):
KORZHI
- wheat flour – 300 grams;
- baking soda – 7 grams;
- butter – 150 grams;
- sugar – 150 grams;
- salt – 1 pinch;
- natural honey (buckwheat) – 100 grams;
- chicken egg - 2 pieces.
CREAM
- sour cream (20%) – 600 grams;
- powdered sugar – 50 grams.
Additionally:
- chocolate (white, milk) – 100 grams.
Video recipe for making Honey cake with sour cream at home:
The most delicious honey cake. Step by step recipe
1. Cut the butter into pieces, add salt, sugar and honey. The taste of the honey cake depends on the taste of honey, especially the aromatic one - buckwheat (dark). Place a thick-bottomed pan on low heat (if you don’t have such a pan, use a water bath), stirring until the sugar is completely dissolved and the first bubbles appear.
2. Remove the pan from the stove and immediately add a teaspoon of soda. Stir vigorously until the color changes. The mass will begin to foam, and then change color, becoming darker. The longer you cook this base, the darker the dough will turn out.
3. Pour the base into a bowl and cool until warm; you can use a bowl of cold water to reduce the time. Break the eggs one at a time, stirring with a mixer (whisk) until smooth.
4. Then sift the flour in two steps, and after each addition, also mix with a mixer. Don’t add all the flour at once, it varies and you may need less. In addition, the dough becomes thicker as it cools.
5. Divide the dough into 2 equal parts, I got 350 grams each. Using a spatula, spread out a thin layer on parchment paper, the size is slightly larger than 30x30. Prick with a fork so that the dough rises evenly. Immediately, before the dough has cooled, prepare the second cake layer. If you still can’t smooth out the dough (it’s cooled down, you’ve added a lot of flour), then you can roll out the dough using a rolling pin between two sheets of parchment. I didn't need a rolling pin.
6. Bake the cakes at 200 degrees for 5-7 minutes until light golden brown. If you overcook, the cakes will be crispier and more brittle, but still tasty. Let the finished cakes cool, and then, cutting off the edges, divide each cake into 4 parts. I got 8 cakes, size 15x15.
7. For decoration, melt the chocolate using bubble wrap and apply in an even layer. Place in the refrigerator until completely cooled.
8. The cream is prepared very quickly, add powdered sugar to the sour cream and stir not with a mixer, but with a simple whisk. Let it sit for a minute so that the powder particles melt. If there is more powdered sugar, the cream will be more liquid. By the way, 400-500 grams of sour cream is enough for this honey cake, it’s just that the cakes will be less soaked, but also tasty.
9. All that remains is to assemble the cake. Coat the honey cakes with cream, coat the sides and top. We put chocolate decor on top and sprinkle with honey crumbs, which were made from scraps of dough.
10. The cake is ready, it needs 1 hour to soak (put it in the refrigerator). On the second day the cake is just as delicious, soft, aromatic and tender. Cook with pleasure!
Delight your loved ones with homemade dishes, look on the website for other recipes for cakes, delicious salads, various flatbreads, and other pastries for tea. Visit the channel “Food for Every Taste”! There are already more than 500 recipes in my collection - delicious, simple and proven! If you like the recipe, write about it. Don't forget to share with your friends and leave a comment, I will be pleased!
