Honey cake with custard - 6 homemade recipes

In the summer, when fresh honey appears, I always bake a honey cake. The recipe for honey cake, like the recipe for borscht, is unique to each housewife. I have two favorite options: with buckwheat dark honey/sour cream (I shared the recipe last year, follow the link), and “Honey Fluff” cake with custard, the recipe of which I will share today.

Ingredients for the dough:

Honey - 2 tbsp. l. (any, but with buckwheat it turns out richer in both color and aroma)
Eggs - 2 pcs.
Sugar - 1 glass (volume 250 g)
Butter - 60 g
Soda - 1.5 tsp.
Flour - 3 cups (volume 250 g)

Ingredients for custard:

Egg - 1 pc.
Granulated sugar - 1 cup
Flour - 2 tbsp. l.
Milk - 1 liter
Butter - 50 g
Vanilla extract - 1 tsp. or 1 small packet of vanilla sugar (11 g)

Classic honey cake - a Soviet-era recipe

The classic version of making honey cake is still very popular among modern housewives. When prepared correctly, the cake turns out soft, moderately crumbly and very juicy.

And this dish is easy and simple to make. In the old days it was called “saffron milk cap” because the cakes were orange in color. After cooking, the cake must be sprinkled with fine crumbs, which remain after preparing the cakes.

Products for making cakes:

3 large spoons of honey (preferably liquid);
2.5 cups flour;
a glass of sugar;
150 grams of butter (margarine is not recommended);
half a teaspoon of soda;
3 eggs.

Products for cream:

600 grams of sour cream (preferably 20% fat);
150 grams of powdered sugar;
a small spoon of lemon juice.

Cooking option

The base for the dough is prepared in a water bath: heat the water in a saucepan and immediately after it boils, place a container of a suitable diameter on top of it so that it does not touch the water. Place butter, honey and sugar in a bowl. Melt the products, stirring regularly so that they do not begin to form a hard crust around the edges. Then remove the mixture from the heat and let it cool - it should be a uniform yellow color.

In a separate container, mix the eggs with soda (it is recommended to beat them until a stable white foam). Then combine them with the honey mass until smooth. After this, we begin to gradually sprinkle in the sifted flour and at the same time mix the mass. The result should be a thick but soft dough.

We make a short and thick sausage from the dough, similar to a loaf (first sprinkle the table with flour). Then we cut it with a knife into small cubes - there should be as many of them as you plan to make cakes. Typically, 8 cake layers are used to prepare a honey cake.

Place a lump of dough on parchment paper and begin to roll it out. The crust should be quite thin. After this, use a plate to give it an even circle shape, and place the remaining dough next to it (they will be needed to prepare the crumbs).

The cakes are baked in an oven preheated to 200 degrees for 2-3 minutes. After cooling, the trimmings from the cakes should be crushed into fine crumbs using a blender.

Now prepare the cream while the cakes are cooling: to do this, mix sour cream with powder and lemon juice (it should be freshly squeezed). If desired, you can add a little vanillin. Beat the sour cream until it becomes fluffy and the sugar is completely dissolved in it.

Lubricate the cakes generously with the finished cream, not forgetting to coat the sides, assemble the cake and coat the top well. Then sprinkle the honey cake with ground crumbs and put it in the refrigerator overnight.

Tasty and home-style, fast

You need to prepare:

100 g creamy oils;
60 g honey;
150 g + 100 g sugar;
3 testicles;
2 table. l. + 600 g sour cream;
400 g flour;
0.5 tsp. l. soda;
1 lemon.

In a heatproof bowl or saucepan, combine butter, sugar and honey. Place in a steam bath and heat until the butter and honey melt. But you don't have to wait for it to boil. Remove the bowl and add baking soda. Mix well and leave for five minutes. The mixture will foam a little. Add one egg at a time, but make sure the mixture cools slightly so that they don’t cook. Mix everything well.
Add sour cream and stir, add flour. Knead the soft dough. Don’t be alarmed, it turns out sticky and soft, almost runny, thanks to this consistency the cakes will be incredibly tender. But there is no need to add more flour. Cover the cup with the dough with film and put it in the refrigerator for two hours.

Well, for now let's move on to the cream layer. Place good fat sour cream in a container, add sugar, grate lemon zest, it will be very fragrant. Stir with a whisk until the sugar grains disperse. If you have low-fat sour cream, you can add a thickener.
Let the dough sit and thicken, take it out of the cold, roll it into a sausage and divide it into 6 pieces. This is for cases where the diameter of the frying pan is 26 cm; if you have less, then you need to make more parts. Roll each piece into a ball, leave one, and put the rest back in the refrigerator.
Roll out the cake to the desired size, gradually take out the other balls one by one and roll them all out. Heat the frying pan, put the cake there, fry over medium heat on one side, and then on the other, in the process the cake will become matte and covered with bubbles.

Take the finished cake out onto a flat surface and cut it to the desired size. This is how we bake all the flatbreads. The cakes should cool, and we collect the scraps and brown them a little in a frying pan. This will make it easier to grind them into crumbs.
Let's start assembling the cake. Grease each cake with enough cream. We stack them in a tight stack. Lubricate the barrel and top. We make topping from the scraps. Sprinkle on all sides. It should stand in the cold for 4-5 hours.

Prepare a delicious honey cake with custard at home

A fragrant and delicate honey cake with custard will surely amaze everyone with its extraordinary taste. Many people think that this is a “cake from childhood”, since this dessert was baked quite often before.

Products:

200 grams of butter (150 for cream, 50 for dough);
300 grams of sugar (100 for cream, 200 for dough);
730 grams of flour (700 for dough, 30 for cream);
a pinch of vanillin;
300 ml milk;
4 eggs (3 for dough, 1 for cream);
2 large spoons of honey;
a teaspoon of soda;
a pinch of salt.

Cooking method

First, make the dough: beat the eggs with sugar until smooth. Then add honey, oil, salt and soda to them and place the ingredients in a water bath so that they warm up slightly and mix better. Keep the mixture on the fire for 15 minutes, stirring occasionally, then let it cool completely. Add flour to the mixture and knead the soft dough, then divide it into 8 equal pieces.

Roll out each piece into a thin flat cake, cut out an even circle with a plate and place it on a baking sheet. Each cake needs to be cooked for 5-7 minutes at a temperature of 180 degrees. As a result, they should turn out to be a light ruddy color. To prevent the cakes from swelling, it is recommended to pierce them with a fork in several places before cooking.

The finished cakes should be allowed to cool completely. It is important to note that the scraps also need to be baked, since they will be used to make crumbs for topping the honey cake.

Now let's make the cream: mix eggs, milk, flour, sugar and vanillin in a saucepan. In a separate container, beat the butter until it becomes fluffy and slightly increases in volume. Place the milk mass in a water bath and cook it for 5 minutes, stirring constantly. As soon as the mass thickens, transfer it to a bowl with cold water, add oil and beat thoroughly with a mixer.

Spread the cooled cake layers generously with cream and assemble the cake. Then we coat the top and sides, after which we sprinkle the honey cake with ground crumbs. If desired, the cake can be decorated with nuts or grated chocolate.

It is recommended to serve the honey cake 10 hours after preparation, when it is completely soaked and becomes soft and tender.

Assembling honey cake

All you have to do is combine the completely cooled cakes with the cream - and the honey cake will be ready! Place a small amount of cream on the bottom of the dessert dish to secure the bottom layer.

Then place the first cake layer and grease it with cream (it is convenient to spread the cream over the surface using a silicone spatula). Then add the cake layer again, then the cream, etc. It takes me 2-3 tbsp. l. cream to lubricate each layer.

This is how the stack turns out. Now all that remains is to grease the sides of the cakes. Use a pastry spatula to level the cake or a regular spatula.

It is very convenient to assemble the cake on a special rotating table: this way you don’t have to spin around the cake yourself.

Of course, for homemade cakes, if you are not making confectionery sweets for sale, such a table is not necessary.

You can decorate the cake to your liking: fruits, berries, cookies or other sweets. I love the classic design - crumbs from the leftover cakes. To do this, place the ruddy scraps into the blender bowl and press the “Start” button several times.

The result is an appetizing, uneven crumb that will be used for sprinkling.

You can decorate the cake right away, or wait until it is better soaked (so that the crumbs don’t get wet). Let the honey cake brew for 8 hours (it’s better to put it in the refrigerator overnight). And then we serve it to the table!

Bon appetit! Leave a comment if you liked the recipe - feedback is very important to me. I will be glad to see your cakes in the photo (you can attach them to the comment).

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos online and admire the cakes.
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Classic honey cake with sour cream

A very rich and tasty honey cake with sour cream. When prepared at home, it turns out very soft, tall, well-soaked and fluffy. And preparing such baked goods is easy and simple.

Products for cakes:

100 grams of honey (about 2-3 large spoons);
200 grams of sugar;
2 eggs;
50 grams of butter;
400 grams of flour;
20 ml water;
a small pinch of soda.

Products for cream:

700 grams of sour cream (preferably the fattest one, since it contains less liquid, due to which the cream is completely absorbed into the cakes and does not leave a layer);
a glass of sugar;
a pinch of vanillin.

Cooking technology

Place honey in a saucepan and place it on the lowest heat. We wait until it warms up (no need to boil!), then add baking soda and stir the mixture. As a result, it should become more magnificent and turn white. Pour sugar into the honey mixture and pour warm water. Place the container in a water bath and wait until the sugar is completely dissolved and the mass becomes fluffy again. Then simmer the honey mixture over low heat for 5 minutes until it acquires a caramel color. Add butter to the hot mass and wait until it completely melts.

Once the mixture has cooled, break the eggs into it and mix lightly. Then gradually add flour and begin to actively mix the dough (it will be better if you sift it in advance). As soon as it becomes thick, put the resulting mass on a table sprinkled with flour and continue kneading. The result should be a thick lump that does not stick to your hands (if necessary, you can add a little more flour).

Divide the finished dough into 8-10 pieces, wrap each one in film and put it in the refrigerator for half an hour. During this time, the dough will cool, acquire gluten and roll out perfectly.

From the resulting pieces you need to roll out thin cakes, place them on a baking sheet and cut them with a plate, giving them the desired shape. The remaining dough is also baked, as it will be sprinkled on the finished cake. Each cake is baked in the oven for 5 minutes at 180 degrees. To prevent the dough from sticking during cooking, you can cook it on parchment paper. It is also advisable to prick it with a fork in several places before frying so that the cakes do not swell and turn out even.

The finished cakes need to be cooled completely.

Thoroughly beat the sour cream with sugar and vanilla until it stops creaking at the bottom of the container. We grease the cakes with the finished cream, gradually assembling the cake, and then coat the sides and top of the cake well. Sprinkle the honey cake with crumbs (to do this, grind the remaining pieces of dough using a food processor) and put it in a cool place for at least 8 hours.

With cottage cheese

An unusual option with sour cream and the addition of cottage cheese. The fermented milk product can be of any fat content. Very tasty to make with walnuts.

Compound:

3 eggs;
0.5 stack. Sahara;
150 g honey;
150 g creamy oils;
1 tsp. l. soda;
1.5 stack. flour.

In the layer:

250 g cottage cheese;
250 g sour cream;
2/3 stack. sugar sand;
½ cup walnuts.

Melt the butter and beat the eggs and sugar separately. Mix everything and add honey. Add flour and baking soda to the mixture and knead the dough. We bake one layer for about half an hour. When the biscuit becomes warm, cut it into three parts.

Beat the cottage cheese with sour cream and sugar. We spread this cream on the cakes. Sprinkle with nuts, you can simply decorate with them, or you can also transfer them between layers. Let it soak well for several hours.

Honey cake recipe with condensed milk and butter

If you want to prepare something tasty and simple for tea, be sure to pay attention to this recipe. Honey cake with condensed milk turns out very tasty, tender, and is prepared quite quickly and simply. The main thing is to choose the right condensed milk, since the main taste of the dish depends on it. It must be natural, that is, it must not contain anything other than milk and sugar.

Products:

4 cups flour;
2 large spoons of honey;
2 eggs;
a glass of sugar;
a small spoon of soda;
200 grams of margarine;
250 grams of butter;
can of condensed milk (not boiled).

How to cook

Melt margarine and honey in a water bath. Add sugar and wait until it completely dissolves. As a result, the mass should increase in volume and lighten. Remove the honey mixture from the heat and wait until it cools completely. After this, break the eggs into it, mix and begin to gradually add flour. Knead a soft dough that should not stick to your hands.

Divide the dough into equal pieces (8 pieces) and roll them out to fit the mold. The main thing is that all future cakes are the same size. You need to bake them one at a time for 5 minutes at 180 degrees. We don’t throw away the leftover dough – they need to be baked and crushed into crumbs.

While the finished cakes are cooling, beat the condensed milk with softened butter. Then we assemble the cake, gradually coating the cake layers. The finished honey cake should be sprinkled with crumbs and placed in the refrigerator for 8-10 hours.

Light custard for honey cake

While the dough is chilling in the refrigerator, prepare the custard. The website has a recipe for a classic custard made with yolks (you can follow the link), but for this cake I decided to make a lighter version of this cream.

To prepare it, stir sugar (1 glass of 250 g), 1 egg and 2 tbsp. l. flour. Stir until smooth, then add 1 glass of warm milk to make it easier to combine all the ingredients.

Place the rest of the milk (3 cups) in a saucepan or saucepan on the fire. Heat until hot, then pour in the custard mixture, stirring vigorously so that no lumps form.

Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.

Add vanilla sugar or vanilla extract (1 tsp) to the cream and mix.

It is better to add vanilla sugar at the very beginning, when preparing the custard part of the cream, and vanilla extract - at the end of cooking.

Add softened butter (50 g) to the slightly cooled cream and beat until smooth. Cover the cream with cling film in a contact manner and leave to cool to room temperature. The film must be in complete contact with the cream, otherwise a thick film will form on it.

Let's prepare a honey cake with sour cream in a frying pan

If you need to quickly prepare delicious pastries for tea, a honey cake with sour cream made in a frying pan will come to the rescue. It is prepared simply, and most importantly quickly.

Products for cakes:

100 grams of butter;
3 eggs;
60 grams of honey (about 2 large spoons);
150 grams of sugar;
2 large spoons of sour cream;
400 grams of flour;
half a small spoon of soda.

For the cream you will need:

600 grams of sour cream;
100 grams of sugar;
a little vanilla.

Cooking method

Place butter, honey and sugar in a container and place it in a water bath. Keep the mixture on the fire until the sugar melts and the honey becomes more liquid. Then remove the container from the heat and immediately add baking soda. Stir and leave the mixture for 5 minutes, during which it should foam slightly. As soon as the mixture has cooled, break the eggs into it, add sour cream and mix everything thoroughly.

Add flour to the mixture and knead into a soft dough. If it turns out to be liquid or sticky to your hands, you can add a little more flour (however, do not overdo it, otherwise the cakes will turn out tough). Divide it into 8 equal parts and roll each into a flat cake. Using a plate, cut out a circle along the diameter of the frying pan (the cakes can also be cut out in another way, for example, into a rectangle), and leave the rest of the dough - we will use them to make crumbs for sprinkling on the finished cake.

Attention! To prevent the dough from tearing and make it more pliable, it is recommended to put it in the refrigerator for half an hour before rolling.

Bake the cakes in a low-heat frying pan for 5-7 minutes. During this time, each one needs to be turned over 1-2 times so that they brown evenly and are completely baked. You need to fry the dough with the lid open, otherwise it will be wet and easily break when assembling the cake. Before preparing the cake, pierce it with a fork in several places.

The finished cakes should be allowed to cool completely.

Mix cold sour cream with sugar and vanilla, then beat thoroughly. We coat the finished cakes with cream, and then carefully grease the sides and top of the honey cake. Sprinkle the cake with crumbs and leave to soak for 8 hours in a cool place.

With zest added to cream

There is nothing special in this recipe - just a little lemon zest is added to regular custard. Surprisingly, such a minor nuance changes the whole picture: light sourness and the fresh aroma of lemon transform the familiar “Honey Cake”. Children will really like the cake and will be a great dessert on the holiday table.

Start by preparing all the necessary products: for the test you need a standard kit.

Custard made with milk and zest requires the following ingredients:

butter - 20 g;
granulated sugar - 300 g;
vanilla sugar - 10 g;
eggs - 4 pcs.;
milk - 1 l;
flour - 120 g;
lemon - 1 pc.

You can prepare a variation of “Medovik” according to the following recipe:

Using the method above, mix and bake golden cakes.
Place a saucepan with a liter of milk over high heat and add sweetener. Stir until the crystals dissolve.
In another container, combine eggs with flour. Do not use a high speed mixer; you can use a whisk or fork.
Pour 100-150 ml of milk into the egg mixture. To stir thoroughly. And add another 200-250 ml.
Remove the zest from the lemon. This can be done using a fine grater or vegetable peeler.
Add the zest to the egg-flour mixture. Add vanillin, mix well and add the mixture to the remaining hot milk.
Cook until thick cream is obtained. Reduce heat to medium.
Cool the cream slightly. Add oil, stir. Cool.
Assemble the cake, don’t skimp on the cream.
Soak for 5-7 hours. Decorate with shortbread or cookie crumbs, chopped nuts, fruit pieces or your favorite frosting.

Classic honey cake made in a slow cooker

With the advent of kitchen appliances, it has become much easier to prepare various dishes, including baked goods. Cakes are made in a slow cooker quite often, as the cake turns out smooth, does not burn or fall apart.

Products:

4 eggs;
200 grams of flour;
1 small spoon of baking powder;
250 grams of sugar (150 for cakes, 100 for cream);
3 large spoons of honey;
700 grams of fat sour cream.

Cooking method

Beat the eggs with sugar until fluffy foam forms, then add honey. If it is thick, it is recommended to preheat it in a water bath. Then bulk ingredients are added to the mass - flour and baking powder. After this, the dough must be thoroughly kneaded so that it is homogeneous and without lumps.

Grease the multicooker bowl with butter and pour the dough into it. We put it in the multicooker on the “Baking” mode for 1 hour. It is better not to open the device during cooking, as the cake may lose its fluffiness.

After cooking, open the lid and wait until the cake has cooled completely - otherwise it may fall apart. Then cut it crosswise into 3-4 parts.

Prepare the cream: beat sour cream with sugar and coat the cakes with it, gradually assembling the cake. After cooking, it is recommended to sprinkle the honey cake with the crumbs left over when cutting the cakes. You also need to put the honey cake in the refrigerator so that it soaks and becomes more juicy (5-6 hours will be enough, since the cake made in the slow cooker turned out moist).

Cake recipe video

How to make a honey cake with custard and nuts is shown in the video recipe that I want to share:

How to decorate a cake

There are many options for decorating a cake.
The cake looks beautiful and appetizing with fresh berries. Walnuts, almonds, dried fruits, prunes, dried apricots, chocolate glaze... The choice is yours! Cooking tips and tricks

1 cup (200 ml) contains approximately 140 grams of flour or 180 grams of sugar.
A tablespoon contains approximately 35 grams of honey.
A teaspoon contains 24 grams of baking soda.
The lower the fat content of the butter, the more flour you may need.
The thinner your cakes, the less time it will take to soak.
If you don't have time to prepare the cake before the holiday, bake the cakes in advance. They can be stored in a slightly opened dry container for several days.

This cake is best served with tea, coffee or milk (for children). Cut the cake into small pieces if there is a large group at the table, and into larger pieces if you are gathered in a narrow circle. This delicate cake is eaten completely unnoticed.

Possible other cooking options and ingredients

If you have never had to make cakes before, but really want to amaze and please your loved ones, the classic Honey Cake recipe with step-by-step photos will be indispensable. The cream for the Honey cake can be different: cream made from sour cream, cream with condensed milk, custard... and even caramel cream.

Custard with condensed milk for the Honey cake goes well with chocolate chips, nuts and prunes.
Small pieces of these products, placed on top of the cream when assembling the cake, will give it a special taste. On the Internet you can find a recipe for making Honey cake with sour cream. The cake prepared according to this recipe will appeal to those who like the slight sourness in the cream that sour cream gives it. Chocolate honey cake with custard will be appreciated by lovers of chocolate pastries. The honey aroma in it is combined with the taste of chocolate and a delicate, moderately sweet cream. A === Honey cake with condensed milk recipe with photo === just a godsend for those who love the sweet and rich taste of condensed milk. This is a step-by-step recipe for Honey Custard Cake, which my family loves. What kind of Honey cake do your loved ones like? Write in the comments.

Other cake recipes

Honey cake

Milk girl cake

Milky girl with cream

Napoleon

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Chocolate honey cake in a water bath

Honey cake can be prepared not only in the traditional way from red cakes, but also from chocolate ones. To do this, just add a little cocoa powder to the dough. This honey cake turns out no worse than the classic one - it is just as appetizing, tender and satisfying.

Products:

5 eggs (2 for dough, 3 for cream);
a glass of sugar (2/3 for the dough, the rest for the cream);
2 large spoons of honey;
3 cups flour (of which 3 large spoons into the cream);
2 small spoons of soda;
450 ml milk (50 for glaze, 400 for cream);
1 large spoon of starch;
a small bag of vanillin;
50 ml vegetable oil (preferably odorless);
5 large spoons of cocoa (3 for the dough, 2 for the glaze);
200 grams of butter (150 for cream, 50 for glaze);
4 large spoons of powdered sugar.