How to prepare sour cream and custard for Honey cake

The taste of the Honey cake directly depends on the quality of the impregnation prepared for its creation. An experienced housewife who knows the recipe can experiment with key ingredients, changing their ratios and adding individual products to get a unique dessert. But what about those who want to learn how to cook a delicacy known all over the world? So, we select high-quality ingredients and take the time to prepare the cream for the Honey cake with condensed milk. To begin with, it is worth paying attention to the fact that the main impregnation product is condensed milk, which must be made from whole milk and not contain flavoring additives. Therefore, you should approach his choice consciously.

Ingredients

Condensed milk - 300 g
Butter - 1 pack.

Cookie honey cake

Ingredients

Cookies 300 gr.
Honey 100 gr. (liquid)
Cocoa powder 25 gr.
Butter 190 gr. (at least 70%)
Dark chocolate 50 gr.

For cream:

Boiled condensed milk 200 gr.
Sour cream 20% 300 gr.
Water 50 gr.
Gelatin 10 gr.

Cooking process

Place the cookies in a blender bowl and grind into fine crumbs.
Next, sift cocoa powder into the crushed cookies, add melted butter (reserve 50 grams of unmelted butter for subsequent preparation of the glaze) and liquid honey. Mix all components. To keep the cookie cakes white, you can omit the cocoa powder if you wish.
Let's prepare the cream. Mix condensed milk and sour cream.
Pour gelatin with water and leave for 15 minutes to swell.
Then add the infused gelatin to the cream. Mix everything thoroughly.
Place a quarter of the cookie crumbs on the bottom of the springform pan (you can use a springform ring and a serving dish instead of the bottom of the pan). Using a glass, compact it, thereby forming a full-fledged cake.
Next, spread a third of the cream onto the crust. Then we repeat the layers.
We assemble the cake in this way until the ingredients run out. After this, put the cake in the refrigerator for at least 2 hours.
Let's prepare the chocolate icing for the cake. Melt butter and chocolate in a saucepan.
Cover the cake with the finished glaze, then put it in the refrigerator again until the glaze hardens.
Remove the completely finished cake from the mold, cut it into portions and it’s time to brew tea.

Honey cake without sour cream

Ingredients

Egg 2 pcs.
Honey 2 tbsp.
Baking powder 1 tsp.
Granulated sugar 2 tbsp.
Cream margarine 125 gr.
Wheat flour 3.5 tbsp.
Butter 300 gr.
Boiled condensed milk 1.5 pcs.
Walnut for decoration

Cooking process

To prepare the dough, you need to melt the margarine, it is best to do this in a water bath, so it will definitely not burn. When the margarine has become liquid, add baking powder, honey and sugar and stir. The mass should double. Remove from heat.
Now add the eggs to the margarine and gradually add flour, kneading the elastic dough.
The dough must be divided into 8 equal pieces, each of which is rolled out into a thin layer with a rolling pin. And cut out a circle from them using a large plate.
Bake the cakes for 5-7 minutes. in the oven, temperature 180 degrees.
To make the cream, soften the butter slightly at room temperature. Add it to the condensed milk and stir with a mixer.
Coat the cakes with condensed cream. We also grease the top with cream and sprinkle with crushed nuts.

Classic step-by-step recipe for honey cake with sour cream and condensed milk

Honey cake is unique in its simplicity and elegance. Its delicate aroma is like a melody that fills the soul with warmth and love. The taste is unforgettable and the aroma is unique. Do you want to win hearts? Feel free to get started! If you strictly follow the recipe, no one will remain indifferent. Prepare everything you need in advance to make cooking convenient. Surprise everyone!

Ingredients:

2 tbsp honey (70 g);
1.5 tbsp. sugar (250 g);
1/3 pack of butter;
3 eggs;
4.5 tbsp. flour to the top (600 g);
1 tsp soda (12 g).

Cream:

1 half-faceted glass of sour cream (200 g);
can of condensed milk;
150 g butter.

How to cook:

Place the butter in a convenient container, preferably a small one so that it is convenient to stir. Place the container with the oil over medium heat and stir frequently continuously. Bring the oil until completely dissolved. We remove it and leave it aside to wait for its time. As soon as the oil has cooled, pour it into a large container and add sugar, then honey, 3 eggs and finally soda. Beat thoroughly with a mixer until smooth. Add 600 grams of flour, mix. The dough will be elastic.

Important! Sift the flour and add it to the mixture in small parts to prevent the appearance of lumps. Roll out future cakes on separate squares of parchment paper.

Sprinkle the surface with sifted flour. Lay out the dough and cut into equal parts. Approximately 6-7 parts. We form balls from the parts. Roll out all the balls into a very thin circle. Preheat the oven in advance. Bake the cakes at 180 degrees until golden brown. The cakes are baked more than quickly! As soon as the cake is baked, take it out of the oven and, using a plate or ring, cut out a circle of the desired diameter. Place any unnecessary leftovers in a separate bowl.

Let's start with the cream. Melt 150 g of butter in a small container over medium heat. Stir the oil frequently and continuously. When the oil has cooled, add sour cream and condensed milk. Beat everything with a mixer until smooth. Place the cake on a flat plate or tray and brush thoroughly with cream. We do this with all the cakes. Chop the cake scraps, using your hands, and sprinkle over the entire cake. Leave the Honey cake for 6-8 hours in a cold place. Bon appetit!

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!

Chocolate honey cake prepared in a slow cooker

To prepare chocolate honey cake in a slow cooker, you need:

For the base:

5 eggs;
1 tbsp. granulated sugar;
2 tbsp. flour;
3 b. l. honey;
2 b. l. cocoa powder;
20 g butter (for greasing dishes);
1 tbsp baking powder.

For the glaze:

0.1 kg chocolate;
2 b. l. cocoa;
3 b. l. powdered sugar;
50 g butter;
3 b. l. milk.

For cream:

0.2 kg butter;
2 b. l. cocoa;
10 b. l. condensed milk

Manufacturing steps:

Combine flour with baking powder and leave for 30 minutes.
At this time, using a mixer, beat the eggs with granulated sugar, then add honey.
Next, mix the flour with cocoa powder, then add the beaten egg mixture.
Coat the multicooker bowl with a piece of butter and pour the dough into it.
Set the “Baking” option and the timer for 50 minutes.
At this time, we begin making the cream. To do this, beat condensed milk with softened butter. Then carefully add cocoa powder and mix.
After the time has passed, transfer the cake to a wide dish and leave to cool. Cut into several equal parts.
We form the dessert, coating each layer with cream.
To make the glaze, combine cocoa with butter and condensed milk.

Bring the resulting mixture to a boil in a water bath, then cool and cover the sides of the honey cake and the top cake with it.

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.

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.

Honey cake with condensed milk and butter according to the classic recipe

Everyone's favorite Honey cake is known to everyone firsthand. However, there are many varieties of classic Honey cake; one of the most delicious recipes is Honey cake with condensed milk and butter. The delicate aroma and unique taste remain in the memory forever. Overnight he will become the favorite of his family and friends. Rather, because there is no sour cream in the recipe, and the cake is simply fantastic. Haven't tried it yet! It's time to start!

Ingredients:

60 g honey;
12 g of soda (1 tsp);
390 g flour (3 faceted glasses);
1/3 stick of butter (50 g);
180 g granulated sugar (1 faceted glass);
2 pcs. eggs;
2 tbsp water;
a little salt.

How to cook:

Pour sugar into a small saucepan, add honey and water. Bring the mixture to a boil over low heat and stir constantly. Add baking soda. Because of the soda, the mass will increase and become foamy. As soon as the mass begins to foam, remove from the stove and add oil. Stir until the oil is completely dissolved. Leave the mixture to cool aside.

Attention! The dough may stick to your hands at first, but after adding all the flour the dough will be elastic and pleasant to work with. We don’t add a lot of flour to the table, otherwise the dough will be tight and it will be difficult to roll it out.

As soon as the mass has cooled, add salt and sifted flour, in small parts, mix, more conveniently with your hands, leave the dough to “rest” for 20 minutes. Then we roll out the dough into a “sausage” and cut it into equal parts, about 6-7. Roll each piece of dough into balls and sprinkle with flour. Roll each ball into a very thin circle and each time on separate parchment paper. The cakes bake more than quickly! Preheat the oven in advance. Bake the cakes at 180 degrees until deep golden brown. Immediately after baking, cut out circles from the cakes using a plate or lid. Place the leftovers in a separate bowl.

Beat softened butter and boiled condensed milk with a mixer. We boldly coat each cake with a mixture of butter and condensed milk. Crush the scraps from the cakes with your hands or a rolling pin, carefully sprinkle the entire Honey Cake. Leave the cake on the table for 4 hours, then transfer the Honey Cake to the refrigerator for at least 6-8 hours. Honey cake with condensed milk and butter according to the classic recipe is ready. Bon appetit!

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.

Honey cake with nuts in a water bath

To prepare honey cake in a water bath with nuts, you need to prepare:

2 tbsp. milk;
a pinch of baking soda and salt;
3 tbsp. flour;
vanilla (to taste);
packaging of butter;
1 b. l. honey;
4 eggs;
1 tbsp. Sahara;
1 tbsp. chopped walnuts.

Manufacturing steps:

Combine honey with half of the prepared softened butter. Place the resulting mixture in a water bath.
Next, beat eggs (2 pcs.) with ½ tbsp. sugar, then add the honey mixture, mixing the ingredients. Then add flour, soda, add some salt, and begin kneading the dough.
Leave the resulting flour mass for some time at room temperature, wrapped in cling film.
While the dough is “resting,” heat the milk in a water bath.
A couple of eggs and ½ tbsp. beat sugar with a mixer. Add butter to hot milk, stir until it dissolves. Then add a couple of tablespoons of flour, vanilla, chopped walnuts, and mix thoroughly.
After this, add the egg mass, actively mixing the components until the mixture thickens, remove from the water bath.
We divide the “rested” dough into 8 equal-sized parts, each of which we roll out into a round layer.

Bake all the cakes one by one in a hot oven at 185°. It will take about 5 minutes to bake each layer of dough.
Next, we trim them along the edges and grind the trimmings into crumbs.
We form the cake from cooled ready-made cake layers, generously greased with cream. Sprinkle the sides and top with crumbs.

Sprinkle the finished cake with walnuts.

Recipe for chocolate honey cake with buttercream

A very tasty cake with honey aroma and chocolate flavor. Delicate buttercream with a slight sourness successfully complements the dessert, eliminating excess sweetness and soaking the cakes well.

If desired, you can add pieces of roasted nuts to the dough for taste.

List of required products:

3 eggs
400 g flour (+50 g for rolling)
150 g sugar
80 g honey
1 tbsp. soda (without slide)
30 g cocoa
80 g butter

For cream:

200 g cream with fat content from 30%
400 g sour cream 30%
150 g powdered sugar

1. Break the eggs into a bowl and whisk thoroughly into a single mixture.

2. Place sugar, pieces of butter, and honey in a deep bowl. Place it in a water bath so that the bottom of the bowl does not touch the boiling water in the pan. Steam the ingredients until smooth.

3. Add a spoonful of baking soda and start stirring vigorously. When the mixture foams and brightens, remove the bowl from the bath.

4. After 3 minutes, when the mass has cooled slightly, add the eggs in a thin stream. At the same time, whisk them vigorously into the dough so that they do not curl. Finally add cocoa powder.

5. Sift 2/3 of the total amount of flour into the resulting mixture. Then gradually add the rest. Knead a viscous dough. Place it in a bag and put it in the refrigerator for 1 hour so that it can be easily rolled out.

6. Sprinkle the surface of the table with a small amount of flour. Lightly knead the dough in it - it should become tight and not sticky. Then divide it into 10 equal balls.

7. Roll out each piece with a rolling pin into a thin layer on parchment paper dusted with flour.

The size of the cakes should be approximately 1 cm larger than the diameter you need. For the circle, you can take a plate, the bottom of a mold, or a lid from a pan.

8. Place the paper with the rolled out dough onto a baking sheet. Run a fork over the surface of the layer to prevent it from puffing up. Bake in an oven preheated to 180° for 4-6 minutes. Place your mold on the finished crust and use a knife to cut around the edge. Grind the trimmings with a knife, rolling pin or in a blender into crumbs. You will need it for sprinkling the cake.

9. In a mixer bowl, combine sour cream with powdered sugar and mix well. Separately, whip very cold cream until fluffy. Combine both mixtures into an airy thick creamy mass.

10. Apply a generous layer of cream to each cake. Coat the top and sides on all sides as well. Place the cake in the refrigerator overnight to soak.

Preparation

Preparing the cream for honey cake with condensed milk is not difficult, and it only takes a few minutes.

First you need to take soft butter, put it in a mixer bowl and beat until fluffy. For those who do not have a mixer, you can do this procedure with a whisk, but it will take much more time.

Add condensed milk, which must be slowly added to the bowl with butter, continuing to beat the mass. If you want to create an exquisite dessert, then you can chop a handful of nuts or dried fruits and add them to the soak. This is what the process of preparing cream for Honey cake looks like - a delicious treat for many families.

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 sour cream

To make a honey cake with sour cream, you will need several products.

For the base:

60 ml natural honey;
5 eggs;
0.13 kg sugar;
0.16 kg flour;
vanilla (to taste).

For cream:

0.25 kg of fat sour cream (30%);
0.3 kg boiled condensed milk.

Actions:

To begin, thoroughly mix the eggs with granulated sugar, then add vanilla. Beat the mixture for 10 minutes. Pour flour into the resulting mass, stir until a homogeneous texture appears.
Cover the bottom of the dish (the diameter of which is 22 cm) with a piece of parchment paper and spread the prepared dough for the base of the cake over it. Place the mold in a hot oven. Bake for 30 minutes.
After time has passed, leave the base to cool for a while, turning the container over.
Transfer the cooled cake onto a wide dish, carefully cut into 4 longitudinal parts, grind one of them into crumbs.
Beat condensed milk with sour cream until fluffy, add vanilla.

At this stage of making the cake, you should start shaping it. To do this, coat each cake with the resulting cream, placing one on top of the other.
Sprinkle the sides of the dessert and the top surface with crumbs.

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.

Sour cream

This product is loved by housewives who monitor the healthy diet of their families. Cream for Honey cake with condensed milk and sour cream makes the cakes soft, and the finished product is tender and amazingly tasty.

Ingredients

Sour cream with fat content from 25% - 0.5 kg
Condensed milk – 380 ml
Honey - 30 g
Butter - ½ pack.

Preparation

It takes a little time to prepare such a cream for cakes from sour cream and condensed milk (maximum 10 minutes).

First, mix butter, condensed milk, honey and heat to achieve a homogeneous consistency. It is enough to keep the mass in a boiling state for five minutes with constant stirring. After this, the mixture is cooled to room temperature.

Add sour cream to the container with the cooled mass and beat thoroughly until stable peaks are obtained.

The delicious cream for the Honey cake is ready. Bon appetit.

Reviews

Aigul Turned out well. There is not enough cream, in my opinion it is a bit dry. Overall the recipe is easy.

Svetlana Petrenko flour a little more, and the cakes are transferred on a rolling pin, rolling a little, all the scraps went into the cakes, there were 11 layers, the trimmings from the last one were baked on a baking sheet and ground into powder. The children are happy

Liliya Vinnikova I have been baking this wonderful cake according to this recipe for several years now, the only thing is that I need to use less flour!!!