HONEY CAKE with sour cream

In a water bath

Honey cake in a water bath turns out very tender and incredibly tasty.

100 g butter;
50 g honey;
180 g sugar;
2 eggs;
1 tsp. soda;
3 tbsp. flour;
1 pinch of salt.

We choose any of the creams described above.

In a water bath, first melt the butter and honey, stirring them together as they heat.
Meanwhile, beat the egg-sugar mixture separately, adding salt.
Cool the melted buttery mass until warm and combine with the egg mixture. Do not pour the mixture hot, otherwise the egg will curdle.
Sift flour and baking powder (soda) into the mixture and mix well with a spoon. Then knead by hand and leave to rest for a quarter of an hour.
Meanwhile, beat the cream using a mixer from the selected products. Bake the cakes in the oven.
Assemble the dessert, let it soak in the refrigerator and serve.

Rita 11/22/14 Oh, how delicious the honey cake turned out!!! All the guests praised me. It's good that I chose your recipe. Thank you.

Svetlana 11.23.14 Interesting technology for forming each individual cake. It probably speeds up the baking process a lot. I'll have to try it.

Alena Svetlana, I used to make regular dough for Medovik and then roll out the cakes, but when I tried a new method, I didn’t want to go back to the old one. The cake is prepared much faster from liquid dough, and the cakes are more tender.

Olga V. 11/28/14 It’s my granddaughter’s birthday on Tuesday, so I decided to bake your honey cake.

Nadya 11/30/14 Thank you for the recipe, everyone liked the cake.

Marina 12/01/14 The honey cake turned out just wonderful! I have never baked such an airy and fragrant cake. Very good, clear recipe!

Olga Vasilievna 12/01/14 I was pleased with the recipe, especially the know-how with spreading the dough on baking paper. It's really much faster than rolling out the cakes and then transferring them to a baking sheet. And the cakes themselves can be made very thin. Thank you.

Tatyana 12/11/14 Really great recipe, I used to bake it my grandmother’s way, with a long roll out of the cakes!!! This one is twice as fast and easier, and the cake turned out airy and delicious! The kids and husband really liked it. Thanks for the clear and clear explanation!

Nina 12/13/14 The recipe for my honey cake cakes is simpler and cheaper in ingredients. But I took note of the idea with nuts.

Larisa 01/02/15 Sour cream turns out more delicious if you prepare it as follows: -mix a glass of sour cream with a glass of sugar and cook over low heat for 25-30 minutes; -Add 200g of soft butter to the cooled mixture and beat until fluffy. The cream tastes like melted ice cream.

Alena Larisa, thank you for the interesting idea, but I have a small question: won’t the sour cream separate during such a long cooking time?

Larisa 01/02/15 No, the sour cream does not separate. By the way, with store-bought sour cream the time is significantly reduced. You can also add 1-2 tablespoons of cocoa. I cook this glaze (without oil) and pour it over Easter cottage cheese - it’s very tasty.

Alena Larisa, thank you, I will definitely try the sour cream according to your recipe

Oksana 01/05/15 The honey cake turned out delicious. I used a different recipe before, but yours turned out to be much better. Thank you!

Inna 01/13/15 I prefer honey cake with sour cream than with condensed milk, it soaks in better and turns out much fluffier. I also add grated lemon zest and half a packet of vanilla sugar to the cream, then the cake becomes not only tastier, but also more aromatic.

Lika 01/18/15 very good recipe. I don’t know why, but they turned out like a sponge cake for me, and then they dried out a little. The cream is very good, I haven’t eaten it yet, I just put it away in the cold, but I hope it will be delicious!! I made it for my dad on his birthday. thanks for the great recipe :)

Alena Lika, thank you for your feedback. I am sure that the birthday boy will be happy with such a gift))). And the cakes, yes, look a little like sponge cakes.

Yana 02.02.15 I love honey cake, but I don’t have time to mess with it. Yesterday I baked cakes using your technology, it’s really faster. I filled it with chocolate glaze, also, by the way, according to your recipe. I wanted to take a photo of the whole cake, but mine took it all in one sitting and didn’t even let it soak properly. I only took a photo of one piece that I got)).

Alena Yana, the cake turned out gorgeous!!! Well, that’s the end of the diet... let’s go bake the Honey Cake)))

Yana 02/05/15 Alena, with your recipes for various delicacies I forgot about the diet a long time ago)). What kind of diet is there when on every page there are pancakes, pies, or such delicious cakes))). Together with you, I have already become an excellent cook, at least my husband tells me so. The honey cake really turned out delicious.

Sveta 02/11/15 cool cake, thank you)

Irina 02/12/15 amazing! you are probably even lazier than me! spread the dough onto the paper! it's just something!!! Why did it never occur to me? I smeared the uncomfortable dough on the stand under the dough pan and tried various other ways to deal with it…. I rolled out the dough for the Napoleon through paper - for simplicity! this is simply brilliant! Thank you! everything worked out, and I have no doubt that it’s very tasty! Your recipe is the first one that told me that I don’t know everything yet! Thank you!

Alena Irina, thank you for your review))) I’m not lazy, I’m energy-saving)))) I love practicality, that’s why I use it myself and recommend to others know-how that makes life easier)))

Natalia 02/19/15 Help me understand the reason: I melted the butter in a water bath, added sugar and honey. For some reason, the sugar did not dissolve, although I held it for a long time, it still did not dissolve. I thought it was large sugar, I bought smaller ones and it turned out the same. I couldn’t make the dough, although I made honey cake. I saw your recipe and wanted to cook it, but it didn’t work out. Send me an answer please

Alena Natalia, sugar dissolves in butter only due to the water it contains. Therefore, if you first melted the butter too much and then started adding sugar and honey, it is likely that the water had already evaporated, so the sugar did not want to dissolve. In my photo you can clearly see that sugar and honey are added when the butter just begins to melt. Also, the reason for this phenomenon could be the use of margarine or spread. They are produced chemically and mainly contain vegetable oils, which do not dissolve sugar. For the future, I advise you to definitely use a water bath; heat the mixture only slightly to avoid evaporation of the water. And in general, you don’t need to hold it for a long time, we do everything quite quickly, and it’s okay if not all the sugar has dissolved)))

Vera 02.20.15 I haven’t made honey cake before: the recipes I came across were too complicated. But I liked yours: clear, understandable, fast, but not at the expense of quality. I just put less sugar in the sour cream, it turned out good too

Nadezhda 02/20/15 Honey cake is one of our family’s favorite cakes. The recipe for our honey cake is similar to this one, the only difference is in the technique of preparing the cakes. I also used tracing paper before. Now I use a mold with a removable bottom - it’s convenient, makes it easier and faster to prepare the cakes.

Sergey 03/05/15 I don’t like sweets, but my daughter prepared Honey Cake according to your recipe and almost forced me to try it. Thanks to her and to you, it turned out to be very tasty.

Olga 03/08/15 I liked it very much.. I made it for a holiday.. I added a layer of prunes... A very tasty and tender cake and without much hassle!!! Thanks for the recipe!!!

Angelina 03/10/15 I made Honey Cake according to your recipe, it’s a delight! Now I will only make it with sour cream! It turned out so light and tender! My daughter and I also made bees on top of the cake from the dough. Black stripes, like those of bees, were drawn with chocolate after melting it.

Kim 03/14/15 And instead of sour cream I put whipped cream with sugar. Yummy!!!!

Maria 03/14/15 Of course it’s delicious, but with cream it’s two, if not three times more expensive. You need to be more economical, girls.

Lyudmila 04/11/15 Today I baked Honey cake according to your recipe. It turned out very tasty. Thanks for the recipe!

Anna 06/01/15 I baked a honey cake according to your recipe. Delicious! Literally melts in your mouth! But the main thing is the taste, the same one from childhood. Thank you very much for the holiday in our home.

Polina 06/02/15 Thanks to your method, the cake layers for the honey cake really turn out to be very thin, which means the cake itself becomes very tender. And if you use whipped cream instead of sour cream, the taste becomes truly divine.

Alina 06/10/15 Previously, I bought Honey cake in a store, but yesterday I made it myself for the first time. Very tasty, thank you!

Svetlana 06/21/15 Yesterday I made honey cake according to your recipe, it turned out to be a large, incredibly tasty and aromatic cake! I tried various other recipes, but yours is the MOST delicious and even a beginner can make it. And the idea of spreading the dough on parchment, rather than fooling around with rolling it out, is simply brilliant! I will bake honey cake just according to yours. I'm going to bake Prague according to your recipe. Thanks again!

Lena 08/03/15 Thank you so much for this recipe!!!! This idea with spreading the cakes is a miracle!!!!!! Very good!!!!!!!!! You are smart!!!!

Vera 08/15/15 thank you for the recipe, we devoured the cake in one sitting, wonderful, tender and airy.

Elena 09/06/15 The cake turned out great!!! Delicate, perfectly soaked! I also added prunes. I will cook this way only, without rolling out the cakes! Thanks a lot!

Anya 09.16.15 Wonderful recipe! I added it to my cookbook. Thanks a lot

Larisa 09.29.15 THANK YOU so much for your cake recipe!!!! For me it was just a find in the depths of the Internet... I am not very friendly with baking, but your recipe is my lifesaver!!!! Today my beloved grandson turns 10 years old and in the evening there will be a sweet surprise for him from his grandmother.

Alena Larisa, thank you very much for your feedback. Good health to you and your grandson! )))

Irina 10/08/15 For some reason my cakes don’t lag behind the paper ((((

Alena Irina, when baking cakes for Honey cake, it is advisable to use several sheets of baking paper. While one cake is cooling, use the second sheet. A slightly cooled cake becomes harder and comes off the paper better. There may be several other reasons for “sticking” - they put too much honey in the dough or simply didn’t finish baking the cake. Try lowering the oven heat and baking the cakes a little longer.

Julia 10/30/15 Thank you! I join the admiring reviews about your cake and your ingenuity! I wish you health and creative success!!!

Alena Yulia, thank you! And I wish you health and success in everything!

Vika 05.11.15 Tell me, according to this recipe, cream with boiled condensed milk will be appropriate and will the cake turn out delicious?))

Alena Vika will probably turn out quite edible, but it obviously won’t have the specific taste of honey cake. In addition, butter cream with condensed milk soaks the cakes much worse than sour cream, so the cake will not be as tender.

Lana 12/03/15 Thank you so much for this recipe... It turned out very tasty. I used to roll out cakes, and the dough turned out according to other recipes was somehow different. We tried the recipe, rehearsal before the holidays)) Many thanks from my children to you, Alena. They unanimously demand only your honey cake and more).

Irina 12/14/15 Excellent cake! I did everything strictly according to the recipe, but for some reason the sugar didn’t want to dissolve at all! What is the reason? Should I keep it in the sauna longer or should the fire be strong?

Alena Irina, you don’t need to cook longer: the physical properties of sugar are such that it dissolves well in water, but almost does not dissolve in oil, which is what you observed)))) At this stage, it is important to heat and mix everything, and the sugar will dissolve during further preparing Honey cake)))

Diana 12/23/15 Your cake is just a miracle!!! I baked it for the first time and everything turned out just great, I took a double portion and made a big cake, and there was even enough cream left))) Thank you very much for the recipe!!!

Lyudmila 12/25/15 Can I use custard? I won't spoil it?

Alena Lyudmila, Honey cake is also made with custard. Of course, the cake turns out a little different. It should be borne in mind that cakes with custard take longer to soak than with sour cream, so the cake should be kept in the refrigerator for at least 12 hours.

Svetlana 12/26/15 why cakes stick to the table

Alena Svetlana, hot cakes do stick a little, but when they cool down, this little inconvenience will disappear. Place the cakes on a towel or paper.

Nadezhda 12/30/15 Please tell me on which shelf to bake honey cake cakes?

Alena Nadezhda, place the baking sheet in the center of the oven.

Svetlana 01.01.16 HAPPY NEW YEAR! I baked a cake according to your recipe. The children are delighted! Me too, no need to roll it out... minimal time and VERY TASTY!!!! Thank you!!! If only Napoleon could do this! Do you have a prescription? THANK YOU!!!

Alena Svetlana, Happy New Year to you too! There is Napoleon's usual recipe, very good, tasty, but traditional. As much as you would like, you won’t be able to spread the dough with a spoon, since Napoleon uses puff pastry. But you can simplify and speed up the process if you roll out the cakes on baking paper and transfer them directly with the paper onto a baking sheet, bake, and remove them with the paper in the same way.

Olga 02/07/16 thanks for the recipe. +5 is really quick to prepare. very soft. Instead of baking paper, I used a silicone mat with already marked circles. very comfortably. and added cottage cheese to the sour cream. thanks again

Lilit 02/29/16 The cake was amazing! melts in your mouth. very tasty and easy recipe.

Irina 03/02/16 I made it exactly according to the recipe. Incredibly sweet and impossible to tear off the paper normally, no matter how cold or hot. Sorry for the wasted time.

Alena Irina, honey cakes should be sweet, because this is a Honey cake, not unleavened corn cakes. If the cakes are too sweet for your taste, then make the cream less sweet. Yes, the cakes are a little sticky, but they come off normally from baking paper. Perhaps you just don't have the patience. As for time, smart people never regret the time spent on learning or acquiring new experience))) Believe me, next time cooking will be much easier)))

Zhanna Puchkova 03/02/16 Thank you for the recipe, the cake turned out amazing, all the guests really liked it.

Alena Zhanna, I’m glad that everything is going well for you)))))))

Olga 03/03/16 Irina 03/02/16, I already wrote that I used a silicone mat and a silicone spatula. The cake is quickly made, about 40 minutes. I added less sugar to the dough.

Maria 03/05/16 GIRLS, HELLO EVERYONE! CONGRATULATIONS ON THE UPCOMING MARCH 8TH HOLIDAY!!! I WISH YOU HEALTH, BEAUTY, LOVE AND I ALSO WISH YOU THIS HOLIDAY NOT TO POISON YOURSELF WITH CAKES FROM THE STORE, BUT MAKE EXACTLY THIS CAKE!!! I GOT IT! AND NOT A HONEY CLOUD, BUT A “HONEY CLOUD” – AIRY, JUST MELTING. THANK YOU SO MUCH FOR THE RECIPE!!! GOOD LUCK!!!

Natalya 03/12/16 Alena, thank you very much. I made honey cake for the first time and it turned out great. Delicious. Thank you so much again!

Ekaterina 03/21/16 The cakes turned out amazing, I baked them in the mold, the dough turned golden in 4 minutes and after another 3 it was ready. It rises very well. thanks for the wonderful recipe =)

Olga 04/09/16 Delicious cakes. The baking method is simply a godsend! Previously, I had to roll out each cake, but it still turned out different, the whole kitchen was covered in flour. And then it’s a matter of seconds. Thanks to the author. I advise everyone to try it.

Olga 05/04/16 Having tried this cake, my family still says for every holiday, “Bake us a white cake.” It just melts in your mouth, real magic. Alena, thank you for your recipes and little secrets. New culinary successes to you. You are truly minding your own business.

Alena Olga, thank you so much for such kind, such radiant reviews)))) After such words I just want to create))))

Sveta 07.28.16 Hurray! !!!!I found a recipe using liquid dough!!!!!I’ll try it))))

Honey cake - classic recipe with custard

1 tbsp. Sahara;
100 g butter;
2 eggs;
500 g flour;
½ tsp. soda or 1 tsp. baking powder;
2 tbsp. l. honey

2 eggs;
80 g butter;
50-80 g sugar (to taste);
1-2 tbsp. l. flour to create a thick consistency;
2 tbsp. milk.

In this recipe we will cook it the other way around - let's start with the cream:

Brew cream from the above ingredients. You need to cook over low heat, stirring constantly. When it starts to thicken, you can remove it from the heat, set it aside and let it cool slightly.
In the meantime, it's time to make the cakes. Melt the butter and honey, beat the eggs with sugar and combine with the rest of the ingredients. Lastly, add the oil-honey mixture. Knead the dough thoroughly and bake it into cakes.

Assemble the cake, decorate it and let it soak for 4-6 hours. You can leave it overnight.

Orange sour cream

Sour cream for Honey cake (recipe with orange juice) tastes very different from the classic, simply sweet options. A cake with such filling is rightly called orange honey cake.

Composition of ingredients

Freshly squeezed juice is best suited for preparation, even with pulp. If desired, the orange can be replaced with lemon or grapefruit.

To prepare you need:

sour cream - 150 g;
banana - 1 piece;
eggs – 4 pieces;
sugar – 180 g;
powdered sugar – 50 g;
cream cheese – 350 g;
orange zest - 2 tbsp. l.;
butter – 150 g;
orange juice – 180 g.

Cream cheese is sometimes replaced with soft cottage cheese, but then the cream turns out denser and has a cottage cheese flavor.

Step-by-step cooking process

For this recipe, eggs do not need to be divided into yolks and whites; they are used whole. You will need to take out the butter in advance so that it has time to become soft.

Place orange juice and zest in one container, break eggs, and add sugar. Beat the products with a mixer.
Heat the mixture over low heat until it thickens, stirring constantly so that the ingredients turn into a homogeneous mass and nothing burns.
Allow the food to cool. Then add butter and beat. After this, the mixture is placed in the refrigerator for 5 minutes.
Take out and add powdered sugar, cream cheese and sour cream and beat until fluffy.
Set aside 1/3 of the cream, grind the banana in a blender and mix this part with the fruit. They coat 1-2 cakes in the middle or the very top part with it. The rest of the cream is applied as usual.

After applying the layer, the cake needs to stand for a while before serving so that some of the cream can be absorbed.

What can I add?

Either ingredients for aroma or ingredients for taste are added to the cream.

For taste.	For the aroma.
Chocolate chips.	Vanillin, vanilla.
3 tbsp. l. cocoa powder	Cinnamon, ground cloves.

You can add crushed nuts of any kind to the finished cream.

How to serve a dish

It is recommended to decorate this cream with multi-colored confectionery sprinkles, coconut flakes or classic toppings for cakes of this variety. An alternative option is to decorate with finely chopped candied fruits or thick sweet syrups.

It is convenient to spread sour cream on Honey cake cakes with a spatula. For product recipes that produce a soft layer, a silicone pastry spatula is well suited, but for dense varieties it is better to use metal utensils. For example, a knife.

Honey cake in 15 minutes

This recipe produces a soft, tender honey cake.

a pair of eggs;
3 tbsp. l. Sahara;
3 tbsp. l. uncandied honey;
1 tsp. soda;
1 ½ - 2 tbsp. flour.

600 g fat sour cream;
½ tbsp. Sahara.

Initially, prepare the dough by combining all the recipe ingredients together and kneading thoroughly with a mixer. The process will not take much time. Then pour the batter into a baking dish and bake the cake at 180ºC for 20 minutes.

Meanwhile, whip the cream. Cut the finished cake lengthwise into 3 equal parts. We layer them with cream, assemble the cake, also cover its sides, decorate and let it soak for just a couple of hours.

Honey cake “Ryzhik”

2 eggs;
½ tbsp. Sahara;
100 g butter;
3 tbsp. l. honey;
2 tsp. soda;
3 tbsp. flour;
1 can of condensed milk with sugar.

Let's start assembling "Ryzhik":

Beat the egg-sugar mixture until foam appears (use only half the sugar). Then, in a separate, medium-sized saucepan, combine half the butter and the remaining sugar, heat over low heat until the latter dissolves. To prevent the mass from burning, stir.
Next, add honey and slaked soda. The mass will begin to boil and increase in volume, which means it’s time to remove it from the stove. Let cool for a quarter of an hour, maybe a little more.
Add the egg mixture, stirring constantly with a spoon.
Place the pan back on low heat and sift in 2 cups of flour while stirring constantly. When the mass begins to thicken and acquires a brownish tint, remove from heat and sift through the remaining flour.
Knead the dough, let it stand for a quarter of an hour, then divide it into 10 equal parts, roll them into cakes and bake on a floured baking sheet at 170ºC for 5-7 minutes.
We prepare cream from butter and milk and grease the cakes with it. We give it time to soak the dessert before serving.

Preparing cake layers for honey cake

Prepare the dough for the honey cake in a water bath. It's very easy to do. We take two pans, the diameter of one will be slightly larger. Pour water into a large one. The smaller one should fit into the larger one without touching the bottom, and, as it were, sit with its hands on the side. We place this structure on the burner over low heat. Bring water to a boil and place pieces of butter in a smaller saucepan. Melt it.

Add sugar in portions and stir. After about five minutes, the sugar will begin to melt.

Add honey. Heat the mixture in a water bath until the sugar and honey crystals are almost completely dissolved.

Add eggs one at a time. Make sure they don't overcook! As soon as one egg is added, quickly and vigorously stir the mixture until all the ingredients are combined. Then we add the second, mix in and then beat in the third. Stir continuously all the time so that the protein does not “grab” into the flakes.

Add a teaspoon of baking soda; there is no need to extinguish it. Stir and continue heating the mixture.

After a few minutes, the honey will react with soda, the mass will noticeably lighten, become fluffy, and increase several times.

Now you need to bring it to a golden caramel color. To do this, increase the heat slightly and cook for 15-20 minutes. Gradually, the mass will begin to turn yellow around the edges, and then a reddish tint will appear. The photo shows that the mixture is not uniform in color. Be sure to stir so as to lift the dough from the bottom and separate it from the walls of the dish, otherwise it will remain light in the middle and may burn at the bottom and around the edges.

Having brought the mass to a caramel color, remove from the water bath, cool slightly so that it is warm and hot. After about five minutes, you can add flour in portions, after sifting through a sieve.

See what the dough for honey cakes looks like at first. This is about half the flour added. Quite viscous, like very soft plasticine. Next you need to knead it on the table, with your hands.

Pour more flour onto the table and lay out the dough. Gradually taking the flour, knead a soft, plastic dough, similar to plasticine. You need to knead it while it’s still warm; if it’s cooled down, it won’t take in the flour and will crumble when you roll out the cakes. Divide into six equal pieces. Immediately roll into balls and flatten slightly. Place it on the flour, otherwise it will stick!

Roll out the cake layers for the honey cake on a table sprinkled with a layer of flour. The dough is warm, sticky, flour is necessary in this case, you can’t roll it out without it. Sprinkle the surface of the dough and go over it with a rolling pin. We turn the workpiece over, sprinkle it again and roll it out to a thickness of about 1 cm. My cakes were about 0.7 cm each, the honey cake turned out to be 28 cm in diameter and there were still scraps left for decorating the honey cake. Transfer to a floured baking sheet and prick with a fork.

Place the baking sheet in a hot oven at 200 degrees. Honey cakes bake very quickly, don’t forget about them and don’t leave the oven. Roll out the next cake at this time. After about five minutes, look into the oven - the finished cake will brown a little and become more fluffy. Immediately, while still hot, cut to the desired size. Place the lid on the cake and circle it with a knife. Place the scraps in a bowl and place the cake on the table. So we bake the second and all subsequent ones. Leave to cool. You can bake ahead of time or the day before – they keep well for several weeks.

Cooking in a frying pan

3 tbsp. flour;
2 eggs;
2 tbsp. l. honey;
130 g margarine;
1 tbsp. Sahara;
1 tsp. baking powder;
1 can of condensed milk;
200 g butter.

The cooking process is as follows:

Melt honey and margarine in a slow water bath. Then remove and mix with flour, eggs, sugar and baking powder. Knead the dough thoroughly with a spoon - it will turn out quite liquid.
Grease the frying pan with oil. Pour a thin layer of dough and bake until golden brown. There should be 5-6 pieces in total.
We prepare the cream from ghee and condensed milk, simply whisking them together.
Spread the finished cakes with cream, stacking them on top of each other. We also cover the sides of the cake with cream. Let it brew in the refrigerator.

Very large, tender Honey cake, soaked in sour cream and condensed milk

I just love Honey cake! This is a cake with a special mood. I am absolutely indifferent to honey, but I eat homemade honey cake with great pleasure. After baking, the cakes become caramel, not cloying - this is what captivates me among other sweet tooths. Honey cake can be prepared with different creams - custard, butter, butter.

But I like it best with sour cream, which has a minimum of additives. I think this is the best option: the sour sour cream balances out the cloying, making the taste just the right amount balanced, light and delicate. This cream also has the ideal consistency for quickly soaking cakes - it is not quite liquid to spread, but not perfectly stable either. Exactly what you need.

Products for the test:

premium wheat flour – 400 g;
bee honey – 4 tbsp. spoons;
granulated sugar – 150 g;
sweet butter – 100 g;
eggs – 2 pcs.;
soda – 1 teaspoon;
freshly squeezed lemon juice - 1 tbsp. spoon.

For sour cream and condensed cream you will need:

fat sour cream (over 20%) – 200-300 g;
condensed milk, can be boiled – 200 g (can);
vanilla sugar – 0.5 sachet.

Step-by-step cooking recipe:

Cut the butter into pieces into a thick-walled saucepan. Add honey, you can even add candied honey - it will melt during the cooking process. Place the pan over low heat and heat the mixture, stirring all the time. When the mass becomes homogeneous, set aside and cool slightly.
Extinguish the soda: pour it with freshly squeezed and filtered lemon juice, and then pour it into the oil-honey mass, stir. Warm up a little again.
Sift the flour. Beat 2 eggs until light foam forms, pour into a saucepan with honey preparation. Grind everything together and start adding flour in small portions. Knead until smooth and without lumps. The finished dough should easily come off your hands.
Transfer it from the pan to a floured table. Divide into 8-10 identical pieces and form them into balls. Place each of them on a sheet of baking paper and roll out into a round layer with a diameter slightly larger than 22 cm. The more cakes, the thinner they will be and the better they will be soaked. Using a large plate, level the circle and prick the dough with a fork. Move the cut edges to the side and bake together with the cake for 5-7 minutes at 180 degrees. The cake should become golden.
While one cake is in the oven, prepare the next one on another baking sheet. Bake all the cakes in this manner and cool.
Remove the sour cream from the refrigerator 1 hour before preparing the cream. Beat on medium speed mixer. Without stopping whipping, add condensed milk in a thin stream, and add vanillin at the end. Beat the cream for another 10-15 minutes until it increases in volume and thickens, cool.
You can also add boiled condensed milk to this cream - you get a pronounced caramel taste.
Place the cakes coated with sour cream on top of each other. Generously coat the top and sides of the honey cake. Grind the baked dough scraps in a blender. Cover the honey cake with the resulting crumbs from all sides. Then cover with cling film and put in the refrigerator overnight to soak it better.

With caramel flavor

400 g flour;
150 g sugar;
110 g butter;
1 large or 2 small eggs;
½ tsp. soda;
2 ½ tbsp. l. flower or linden honey;
a little citric acid.

200 g condensed milk with sugar;
200 g of the heaviest cream;
100 g of the fattest sour cream.

The preparation will be as follows:

First of all, we measure out the necessary products.
The next step is making the caramel. Pour sugar into a saucepan and set to heat on the stove. When the product melts and acquires a caramel hue, melt the butter separately and pour it into the caramel in liquid form. We do the same with honey. Stir the mixture with a wooden spoon/spatula, but never a metal one.
Let the mixture cool a little - if you pour it into a cold container and stir constantly, it will take 10-12 minutes, and if you leave it in a hot saucepan, it will take longer. It is advisable to have a special thermometer in the kitchen.
Mix soda, lemon and flour.
Add the eggs into the cooled caramel, stirring, and then the flour mixture. Knead the dough with a spatula, then with your hands, placing it on a work surface with flour.
We divide the dough into equal pieces, from which we make cakes.
For the cream, whisk the condensed milk with sour cream separately and the cream separately into a fluffy mass. Combine both mixtures, stirring gently with a spoon.
Assemble the cake, layering the caramel cake layers with cream.

Banana sour cream

The cream for Honey cake is made not only completely sour cream. There is a recipe using banana and lemon juice. The result is a fruit cream with a characteristic taste, non-standard for a classic cake of this type.

Composition of ingredients

In the recipe, you can replace lemon juice with the juice of any citrus. Only the flavor will change - lemony sour, grapefruit slightly bitter, orange sweetish.

Main required products:

banana – 2 pieces;
sugar – 120 g;
sour cream – 500 ml;
lemon juice – 10 ml.

It is recommended to choose bananas that have not begun to become covered with brown spots, but without green areas, with completely yellow skin. When you press on the fruit, you should feel a slight softness.

Step-by-step cooking process

There is no need to remove sour cream from the refrigerator before cooking. It is advisable to even put it on the coldest shelf.

The banana is peeled, cut into arbitrary pieces and crushed with a blender. You can grate the fruit or mash it with a fork and then rub it through a large sieve.
Take out cold sour cream and beat it with banana. Then add sugar and beat again.
Add juice to the cream and mix again.

You can take more juice than required and pre-soak the cakes with it.

What can I add?

Chocolate or coconut shavings are added to banana cream. You can put both. The additives will not significantly affect the taste, but will give soft shades and flavors, and will slightly shift the emphasis from sweetness to banana.

How to serve a dish

This cream is good to combine with decorations that are non-standard for Medovik - colored confectionery topping or chopped fruit. Thick chocolate, caramel or coffee syrup will also work.

Delicate chocolate and honey treat

90 g butter;
150 g sugar;
80 g honey;
2 tsp. soda;
3 medium sized eggs;
50 g cocoa powder;
400 g flour.

We will prepare it like this:

Heat the sugar-honey-butter mixture in a water bath. When everything has melted, add soda, stir and remove from heat. Let it cool. Then beat in the eggs.
Add cocoa and ¾ flour to the dough, add the rest gradually, as needed. The resulting dough should not be tight, tender and easily lose its shape. But if you wrap it in film and place it in the refrigerator for 30-40 minutes, it will harden and become denser.
Divide the dough into several small parts, roll it out and prepare aromatic pieces. Layer with your favorite cream.

Honey cake “Miracle”

60 g of butter in the dough and 400 g in the cream;
1 tbsp. sugar in the dough and 2 tbsp. - in cream;
2 tbsp. l. honey;
2 eggs;
1 tsp. soda;
4 tbsp. flour;
2 tbsp. milk;
3 tbsp. l. regular starch.

Let's prepare it like this:

Initially, we prepare milk jelly from milk, starch and sugar needed for the cream. The products are mixed and heated until the mass thickens. Then they need to be set aside for the cream to cool.
Separately, beat soft butter, eggs, sugar and honey. Then heat it over the fire until the sugar dissolves. Add soda, stir, remove from heat.
Gradually sift the flour and stir with a spatula.
We prepare the dough, cut it into 10 parts, from which we roll out and prepare the cakes.

When the pieces have cooled, grease them with milk cream.

Curd and sour cream

Sour cream for Honey cake (recipe with cottage cheese) does not soak the cakes much, it turns out dense and may seem a bit dry. But it does not have a cloying sweetness, which means it can be used when a softer taste is needed.

Composition of ingredients

For this recipe, it is better to take cottage cheese that is not very fatty, crumbly, since sour cream will be needed, on the contrary, with a high fat content. Some advise choosing these products where they are sold by weight or in general, in farm food stores. But, as practice shows, there is no difference for the cream.

Main set of products:

sugar – 240 g;
cottage cheese – 550 g;
sour cream (30% or 40% fat) – 550 g.

You can use either white or brown sugar; this will not affect the taste or consistency. Sometimes sugar will be replaced with honey, but you will not have to add it by weight. The best option in this case is to gradually add spoonfuls, taste and stop when the desired level of sweetness is reached.

Step-by-step cooking process

This recipe does not require heating anything; the whole process will take no more than 20 minutes.

The cottage cheese is rubbed through a sieve or crushed with a blender so that a soft mass without lumps is obtained.
Add sour cream and stir. If it seems too dry, you can add no more than 1 tbsp. l. cream or milk and mix again, but usually just sour cream is enough.
Beat the mixture, gradually adding sugar. You need to continue until it stops crunching when stirred.

In addition to the mixer, you can use a blender by changing the attachment. A whisk or, if you have one, a whisk attachment like a mixer will do.

What can I add?

Add 1 tsp to the cream according to this recipe. instant coffee to give a brownish tint and a specific taste, or crushed nuts. The latter does not significantly affect the taste, but the cake turns out to be more original - the classic Honey cake does not imply cream with nuts.

How to serve a dish

This cream can be served separately from the cake, as an independent dessert or as a filling for cookies. For the Honey cake, curd and sour cream is combined with more liquid varieties in order to apply patterns to the surface, decorate with inscriptions and so that the topping holds better.