How and with what to soak store-bought sponge cake layers: syrup recipe. How to soak waffle, honey, chocolate, puff cake layers, Napoleon before cream so that they are juicy: the best recipes

Nothing improves your mood on a fall or winter evening after a hard day at work like a delicious dessert for dinner. A piece of cake with a cup of aromatic tea will not solve all your problems, but it will really please you and even slightly calm your weakened nervous system.

One of the simplest and most popular cakes is a delicate homemade honey cake. Each housewife prepares it in her own way, but most existing recipes for this dessert are similar, like twins. The differences lie mainly in the creams - each family has its own preferences and tastes.

How can you add some zest to an already traditional honey cake? It's simple - soak your pet's cakes with the new syrup, and its taste will significantly change for the better, receiving a new sweet note.

Write down the ingredients:

butter – 70 grams;
honey – 100 grams;
soda – 8 grams;
salt – 1 pinch;
sugar – 200 grams;
egg - 2 pieces;
flour – 500 (+/-) grams.

egg - 3 pieces;
sugar – 300 grams;
vanilla sugar – 20 grams;
flour – 35 grams;
corn starch – 35 grams;
milk – 1 liter;
butter – 150 grams.

Delight your loved ones with homemade dishes, look at the website for other recipes: cakes, delicious salads, various flatbreads, and other baked goods for tea. Visit the channel “Food for Every Taste”! There are already more than 700 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!

Custard for honey cake

The impregnation for the honey cake will be very light, moderately sweet and incredibly tender. Be sure to try it!

The custard version of the cream is better suited for thin puff pastries of Honey cake.

Grocery list:

sugar – 0.17 kg;
two chicken eggs;
baking flour – 40 g;
milk – 0.2 l;
oil drain – 0.2 kg.

Cooking step by step:

Pour 100 ml of milk into a bowl with flour. Mix the products with a whisk.
Add two raw eggs to the milk mass. Shake again with a whisk.
Place the base for the cream on the stove and cook until thickened. During the cooking process, gradually pour in the remaining milk and stir the mixture with a spoon.
When the mass acquires the consistency of cream, turn off the heat.
Turn a piece of butter into a soft mass in the microwave. Combine it with sugar, beat with a whisk and transfer to warm cream.
Mix everything vigorously with a spoon. Our cream is ready. You can decorate a cake with it.

Kefir

If for some reason the cakes turn out dry, and you did not think about impregnation in advance, then kefir will come to the rescue. Almost every housewife has this fermented milk drink in her refrigerator. The cake impregnation is very easy to prepare.

Ingredients:

1 glass of kefir of any fat content;
1/2 cup powdered sugar or vanilla sugar;
0.2 teaspoon of cinnamon or vanillin.

Beat kefir with granulated sugar or powdered sugar until completely dissolved. Add cinnamon or vanillin, which will undoubtedly serve as an important addition.

How to soak cakes in cognac: syrup recipe

This is one of the most popular and fragrant impregnations.

Ingredients:

110 g granulated sugar
110 g water
70 ml cognac

Recipe:

Pour water into a thick-walled saucepan and place it on the fire.
After the water boils, add sugar and stir until the crystals disappear.
After this, set the syrup aside and let it cool slightly.
Pour in cognac and mix

If you add alcohol to hot syrup, the alcohol will evaporate and the flavor will disappear.

How to soak cakes in cognac: syrup recipe

How to make Honey cake with custard at home

This delicacy has a very interesting history. The imperial wife Elizaveta Alekseevna absolutely did not tolerate honey or any dishes with its addition. Court chefs were forbidden to prepare honey gingerbreads, gingerbreads, etc. Only one day a young pastry chef was accepted into the palace.

No one knows why he was not warned about the imperial wife’s dislike for this product, or maybe he just wanted to impress by preparing a sour cream-custard dessert based on honey shortcakes. The Empress liked it very much, and having learned about the composition, she ordered to reward the young cook. Since then he has been preparing constantly.

Classic cream for honey cake: what is it?

Personally, for example, I didn’t expect to be so impressed by the most ordinary sour cream .

I have always treated it with some disdain, but now I know for sure that sour cream is a real treasure of our people. I realized this especially acutely now, living in Greece, when sour cream became a rare delicacy for me.

Light sourness combined with sweet, aromatic honey cakes is simply the apotheosis of confectionery thought . It’s not for nothing that honey cake makes an indelible impression on all foreign comrades who try this original Russian dessert.

Well, the truth is, this taste is incomparable to anything. And it is unlikely that a person who has not absorbed honey cake with his mother’s milk since childhood will be able to recognize what this strange taste is.

We conducted a survey on Insta on the topic “what cream should a real honey cake go with?” , and, imagine, almost no answer was repeated more than 2 times. There was sour cream with boiled condensed milk, custard with sour cream, and yogurt with cream (by the way, I’ve also been planning to try this cream for a long time).

So, I don’t presume to say what the classic cream of a honey cake should be, but I suggest you choose the one that suits you, and it will be the most delicious.

Anyway, let's get down to business.

Another option is honey impregnation.

Ingredients:

Sugar – 75 grams; Honey – 3 tablespoons; Lemon – 2 pieces.

Cooking method:

Lemons need to be lightly mashed and juice squeezed out. Add sugar and honey there.
Put this mixture on the fire and boil. You need to cook for 7-10 minutes.
Next, the syrup is cooled slightly and the honey cakes are soaked while still almost hot.
The result is a pleasant honey taste with sourness and a citrus note.

Lemon honey cake. DELICIOUS EGG. TRY IT))))

Lemon honey cake Source: Internet

There are a lot of varieties of Honey cakes on our forum, they are all somewhat similar, but still differ in some ways. I myself tried several variations... but I couldn’t pass up this recipe, it seemed very unusual to me, I wanted to try it. Of course, it is not very different from others, but maybe you will find something new for yourself.

Recipe from the site... from GadenKa (Honey Cake “Favorite”) Here is what she herself writes about her creation: “... I love honey baked goods, but I rarely bake them. Honey cakes are like pancakes; each housewife has her own signature recipe. I had one like this too, until I found this one a few years ago, now I only bake cakes this way. They are very tender and soft, easily soaked and incredibly fragrant. I wanted to show off with the frosting; it turned out so delicious that now this option will be firmly attached to this cake. The lemon-honey impregnation of the cakes gives an incredible taste balance of sweet and sour against the rich honey sweet cakes, and sour cream with caramel-honey condensed milk is very, very tasty in itself, especially in combination with everything else.”

In short, I couldn’t resist (because I also really love honey baked goods) and prepared it... This is how it turned out for me. Very tasty.

I quote the author’s words in full (with my small clarifications in parentheses)

You will need: • Margarine - 100 g • Egg - 3 pcs • Sugar (+ additional 3 tbsp for soaking) - 0.5 cup. • Honey (+ an additional 3-4 tbsp for cream and soaking) - 1 cup. • Salt (pinch) • Soda - 1 tsp. • Flour - 2.5 cups. • Lemon – 2 pcs • Condensed milk – 400 g • Sour cream (30% fat) – 500-600 g • Butter – 100 g

We make the dough in the evening! Mix eggs, honey, sugar, salt, soda lightly with a spoon

and place in a water bath, stirring constantly.

Bring the mixture until smooth, then heat for another 5-7 minutes. The mixture approximately doubles in size, resulting in a foamy, creamy mass. (If your mixture does not foam or increase, it’s okay, continue to cook according to the recipe)

Remove the mixture from the water bath, add flour, stir.

The dough should be quite runny. The spoon does NOT stand in the dough, and the dough flows off the spoon in a thick layer. No matter how much you would like to, you DO NOT need to add more flour. Cover the dough and refrigerate overnight. One should stand for at least 8 hours.

The next day! Take out the dough, it will harden, but it will still be very sticky, you will have to tinker, but believe me, it's worth it. The dough can be immediately divided into several small parts (6-8 cakes), or you can simply take a little at a time.

On parchment paper, draw a circle or square of the desired shape, turn the sheet over and distribute the dough with your hands according to the shape of the cake, distribute it as thinly as possible, 2-3 mm, do not go thicker, they rise very much. The dough is very sticky, you need to constantly roll your hands a little in flour. Then brush off excess flour from the cakes. (I didn’t do that... I rolled out the dough on the table)

(and used a rolling pin to transfer it to a baking sheet)

(I sprinkled the baking tray with flour)

Bake the cakes for 4-5 minutes at 200 degrees, until golden brown. Do not overdry the cakes. Cool on the sheet for 2-3 minutes, then carefully remove the paper and cut the cake according to the stencil.

(This is how my cakes turned out, but the author’s are 2 times higher.)

Then dry the scraps in the oven, chop them and use them to top the cake. (I didn’t dry it in the oven... I rubbed it with my hands)

We make syrup for impregnation. Squeeze juice from lemons, add 3 tbsp. sugar, 3 tbsp. honey and put on fire. Bring to a boil and simmer over medium heat for 7-10 minutes.

Cool slightly and soak the cakes with almost hot syrup. (if the impregnation turns out to be thick, dilute it with some water)

For the cream! Condensed milk, 1 tbsp. Place honey and 100 g butter on low heat and bring to a boil, stirring constantly. Boil for 4-6 minutes until light brown.

It turns out such a delicate caramel mass. Cool to room temperature. To make it quick, I put a cup of condensed milk in a bowl of cold water and after 15 minutes everything cooled down, stirring constantly. When the mixture cools down it will thicken a little. (I overcooked it a little... no big deal. It turned out to be such a delicious toffee! If you cool it, it will turn out like candy.)

Add sour cream to the condensed milk and mix everything with a mixer, but do not beat (My sour cream was runny, I beat it with a mixer and it became thicker.)

Sour cream with gelatin for honey cake

Sour cream for honey cake, the recipe for which will be presented below, always turns out to be the desired thickness, even without first weighing out the base product and ridding it of excess whey. In this manner it will be possible to obtain a light and low-calorie filling for soaking the cakes.

Ingredients:

sour cream – 400 g;
milk – 50 ml;
gelatin – 2 tbsp. spoons;
granulated sugar – 100 g;
vanillin.

Preparation:

Beat sour cream with sugar and a pinch of vanillin.
Gelatin is soaked in cold milk in advance, and then heated in a water bath or in the microwave until the granules dissolve.
Gradually pour the jelly milk into the sour cream base and beat it with a mixer.
Place the cream in the refrigerator for a while, after which it is used to coat the cakes.

Video: Number cake with honey cakes

Honey cake is the cake of my childhood. Thin cakes with a bright aroma of honey, soaked in the most delicate cream. I will remember this taste forever. Nowadays it’s rare to find truly delicious desserts in the store, so I periodically try interesting recipes and share my favorites with you.

I can’t say that I’m a professional in baking, but it’s incredibly interesting to me. I start cooking sweets much more eagerly than, for example, meat dishes. Because it’s amazing that simple ingredients make not only a tasty, but also a very beautiful dessert. I would like to advise you to read the article on Ekaterina’s blog - //tortomarafon.ru/tort-medovik.html. Katya is a great person and her cakes are incredibly beautiful.

Many people don’t want to get involved with baking, dough and everything connected with it, because at first glance it seems very difficult. But in fact, you shouldn’t worry, everything turns out to be much simpler than you imagine. Moreover, now we have so many helpers in the kitchen. Yes, take at least a blender, which takes on half the work.

Well, if you want to make a quick no-bake dessert, then make it with cookies! This is the fastest and easiest option, especially relevant for the unexpected arrival of guests.

Cake impregnation using alcohol

For an adult company, a cake soaked in syrup with the addition of a small amount of rum, liqueur, wine or cognac is perfect.

Rum or cognac impregnation of cakes

This syrup includes:

2-3 tablespoons of rum or cognac;
150-180 gr. Sahara;
glass of water;
100 gr. cherry syrup or less than a tablespoon of lemon juice (you don’t have to add it, but with each of these ingredients the cake will be tasty and aromatic in its own way).

Place all ingredients in a small saucepan, stir and place on heat. Heat the syrup until the sugar is completely dissolved. If you decide to use cherry syrup, it is advisable to bring the liquid to a boil and boil for 1-2 minutes. Have you decided on lemon juice? Add it already at the stage of cooling of the syrup.

After boiling, set the saucepan aside for 7-10 minutes so that the syrup can infuse and cool slightly.

Liquor syrup

For such impregnation, it is important to choose the right liqueur, since its taste should not be opposed to the cream, which will then be used to lubricate the dessert. It is best to use types of this drink with a more or less neutral taste: milk, coffee, berry (cherry, plum, etc.)

Ingredients :

3 tablespoons of liqueur;
180 gr. Sahara;
glass (200-220 g) of clean water.

Combine all of the above in a small metal container and place on low heat. Stirring, heat the syrup until the sugar dissolves, without bringing to a boil. Remove the impregnation from the stove and leave it to steep for about 10 minutes.

Many people ask: is it necessary to soak honey cakes? You can find the answer only by trying and evaluating the result. We hope that the proposed recipes will help you in this culinary experiment.

Honey cake is a cake that has been loved by many since childhood. This is a relatively low-calorie dessert with a delicate, pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it’s worth it, because the result is an excellent dessert for the holiday table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:

To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.
Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.
The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.
You must strictly follow the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
Only warm dough is rolled into cakes.
To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.
You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
The taste of the cake can be varied by adding prunes or walnuts to the cream.
Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

Honey cake according to the classic recipe in a water bath with sour cream

This is a classic honey cake with choux pastry and simple cream. You won't have any trouble making it as it's pretty self-explanatory. And you most likely already have the ingredients to prepare it at home. This recipe will take you back to your childhood memories!

For the cream, use sour cream with a high fat content of 25% or more, then it will turn out very tender and fluffy. This cream will soak the cakes well.

flour - 400 g;
sugar - 150 g;
eggs - 2 pcs.;
butter - 100 g;
honey - 120 g;
soda - 1.5 teaspoons;
sour cream 25% fat or more - 700 g;
sugar - 200 g.

1. Place a saucepan with water on the stove to boil. Pour sugar, honey and butter into another saucepan or heatproof bowl. Place it on top of a pan of boiling water so that the bottom does not touch the water. In a word, we make a water bath.

Stir all the time until the sugar is completely dissolved. Then the fire can be reduced to medium power.

2. Beat the eggs until foamy and pour them into the sugar-honey mass, without removing the bowl from the pan, and stir quickly so that the eggs do not overcook.

3. Now add soda. The mixture should begin to increase in volume.

4. Gradually add pre-sifted flour, stirring constantly. Leave a little flour for kneading.

After which we remove our dough from the heat and begin kneading it with our hands. Then wrap it in cling film and put it in the refrigerator for one hour.

While the dough is warm, it will stick to your hands.

5. After resting in the refrigerator, the dough will become soft and elastic. Roll it into a sausage and cut it into eight equal parts.

Use a silicone mat or flour the surface to prevent it from sticking to the table.

6. Roll each piece into a ball, put them on a plate and cover with film so that they do not get airy while we roll out the dough.

Take one ball and roll it out with a rolling pin. Transfer the rolled out layer to a baking sheet covered with parchment paper. Place a plate of the required diameter on it (in this case 20 cm) and trim the edges, moving them aside so that the parts do not stick to each other during the baking process.

Bake in an oven preheated to 180 degrees on a medium level for 3-5 minutes.

7. As soon as we take the cake out of the oven, prick it with a fork, making holes all over the surface. We leave the scraps of dough, they will be useful for sprinkling the cake.

This must be done so that the cakes are well saturated with cream.

8. We bake all the cakes in the same way.

9. For sour cream, beat sugar with fat sour cream until it is completely dissolved. The cream should be thick without grains.

10. We begin to assemble our cake. Grease the base or dish with a small amount of cream, place the first cake layer on top, grease it with cream and assemble it completely.

The final layer will be the cake layer. Leave a little cream.

Place the cake in the refrigerator, covering it with cling film, for 8 hours, or preferably overnight.

11. Take the present dessert out of the refrigerator and grease its surface and sides with the remaining cream.

12. Grind the cake scraps with a blender and sprinkle them over the entire surface on top and sides. This is what a classic honey cake looks like.

You can also decorate it with berries or fruits.

A simple recipe for honey cake in a water bath

The dough in a water bath turns out to be very elastic and bakes evenly, without lumps or cracks. It is important not to overheat it, and also not to dry out the cakes.

Ingredients:

Eggs – 2 pcs.
Honey - 3 tbsp. l.
Flour – 400 g.
Butter – 100 g.
Sugar – 150 g.
Soda – 0.5 tsp.

For cream:

Condensed milk – 200 g.
Sour cream – 400 g.
Powdered sugar – 150 g.
Vanillin – 0.5 tsp.

Cooking process:

Prepare dishes for constructing a water bath. Take a pan for heating water and a container with the same diameter, but not deep. Place a pan of water on the stove.
In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pan of water.
Turn on the stove, bring the water in the pan to a boil, and stir the mixture in the upper vessel without letting it boil. It will increase in volume and become covered with foam. In this state, the mass should be kept in a water bath for several minutes and then removed.
Pour flour into the cooled mixture, knead the dough and put it in a bag or under film, and then place it in the refrigerator for 2 hours.
Divide the dough that has been standing in the refrigerator into 6-8 parts, roll out a thin cake from each.
Bake the cakes in the oven without drying them out. Remember that thin dough for honey cake is prepared quickly; one cake is baked for only 2-3 minutes at a fairly high temperature - about 200 degrees.
Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is permissible to use a cream thickener if the cream stubbornly does not become thick.
Cover the cakes with cream. Let it soak in a little and fold the honey circles one by one. Cover the surface with the creamy mixture as well. Do you choose the topping according to your taste? It could be crumbs from scraps of baked dough, or coconut flakes, or just powdered sugar.
Place the cake in the refrigerator overnight and then decorate it to your liking.

How to make honey custard cake at home?

In the classic version, the honey cake comes with sour cream. But its cakes also go deliciously with custard. And many people like this kind of impregnation of cakes. Be sure to try it, the dessert turns out very soft and delicate with a subtle honey aroma.

For the cakes we will need:

flour - 550 g;
sugar - 180 g;
honey - 2 tablespoons;
eggs - 2 pcs.;
butter - 70 g;
vodka or cognac - 2 tbsp. spoons;
soda - 1 teaspoon;
lemon juice - 2 tbsp. spoons;
vanilla sugar - 10 g.

For the custard:

milk - 900 ml;
sugar - 240 g;
corn starch - 3 tablespoons;
egg - 1 pc.;
butter - 1 tbsp;
vanilla sugar - 10 g.

1. Pour sugar, vanilla sugar into a bowl and break 2 eggs. Beat everything with a mixer for about 2 minutes.

2. Then add butter to the resulting mixture, pour in honey and cognac. Place the container in a water bath and stir constantly.

3. As soon as the sugar is completely dissolved and the mixture becomes homogeneous, sift the flour into it in parts.

We extinguish the soda with lemon juice, mix everything well and add it to our future dough.

We continue to add flour in 5-6 additions and knead the mass, first with a spatula, and then with our hands. Place the dough in the refrigerator for 1.5 hours.

4. Then roll it into a sausage and divide it into 6-7 equal parts. Roll out each part between two layers of parchment paper 1.5-2 mm thick. Remove the top sheet of parchment and place the bottom sheet with the cake on a baking sheet.

We cut out a circle of the diameter we need using a ring or plate, and combine the scraps with the rest of the scraps from other shortcakes. We make punctures with a fork and bake in an oven preheated to 180 degrees for 5 minutes. In this case, there are 9 cakes, one of them will need to be crushed for sprinkling.

5. Make the cream. Pour sugar, starch into a saucepan, break one egg and pour half a portion of milk. Mix thoroughly so that there are no lumps. Then pour in the remaining milk and place the container on the stove. Cook the cream over low heat until the first bubbles appear and it thickens.

Then add vanilla sugar and butter and mix again. Let the cream cool by transferring it to a bowl and covering with cling film so that it touches the surface of the cream.

6. Assembling the cake. Place approximately 2 tablespoons of cream on one cake. Lubricate the top and sides of our delicacy with the remaining cream, and then sprinkle with crumbs, which were previously crushed in a blender. Let it brew at room temperature for at least four hours.

Chocolate impregnation for cake

Ingredients:

4 yolks
200 g hard chocolate
1 tbsp. spoon of sugar
300 ml cream

How to prepare chocolate filling for cake:

Dissolve sugar in water and boil until syrup is obtained.
Beat the yolks with a mixer, then carefully add them to the syrup and beat again.
Pour chocolate, previously melted in a water bath, into the resulting egg-sugar mousse and mix everything with whipped cream, then cool the soaking.

Caramel impregnation for cake

Ingredients:

2/3 cup cream 20% fat

1 teaspoon lemon juice

2 tbsp. spoons of butter

1/3 cup boiled water

How to prepare caramel coating for a cake:

Dissolve sugar in water and add lemon juice to the syrup, then bring it to a boil and reduce heat.
Cook the mixture for 10 minutes, stirring constantly, until it turns a rich amber color. Then remove it from the heat and pour the cream into the pan, stirring all the whisks and adding butter.
Cool the finished impregnation and use for its intended purpose.

Lazy “Honey Cake” without rolling out the cakes - delicately aromatic

Lazy because it's very fast! This is the simplest recipe without rolling out the cakes. You will spend no more than 30 minutes preparing such a cake. Isn’t it great to bake a real delicious honey cake in such a short time? It comes out very soft and tender, you can smell the honey in it very well! A tea party with this dessert will be simply magical!

For the test we will need:

flour - 300 g;
sugar - 80 g;
butter - 150 g;
honey - 100 g;
eggs - 2 pcs.;
soda - 1 teaspoon;
salt - a pinch.

sour cream 25% and above - 650 g;
powdered sugar - 70 g;
honey - 80 g.

1. Place honey, butter and sugar in a saucepan. We put it on the stove.

2. When the sugar dissolves and the butter melts, add soda to the mixture. Mix with a whisk for 10 seconds and turn off the stove.

3. Pour the resulting mass into another container and let it cool. Then add salt and beat in one egg at a time, mixing everything thoroughly with a whisk.

When the mixture cools, it will turn brown.

4. We begin to pour out the sifted flour in parts, kneading the dough. It should turn out quite thick and viscous. At the same time, turn on the stove to warm up.

4. Divide the dough by eye into 2 parts. We distribute the first part on a baking sheet, covering it with a silicone mat or parchment.

Place in the oven and bake at 180° until done. Everyone has different ovens, use your own guide. This will take about 5-7 minutes.

Cut the finished cake into 4 parts and trim the edges with a knife.

Bake the next cake in the same way.

5. Mix honey, powdered sugar and sour cream. Place some of the prepared cream on the dish in which the cake will be served.

This is done so that the cakes do not slide on it.

6. Place the cake on top and grease it with cream. And thus we collect all the cakes, finishing by greasing the top and sides with cream. We grind the trimmings from the cakes with a blender or crumble them by hand and sprinkle them on our cake.

Sour cream for honey cake

With the right base ingredient, you can prepare sour cream for honey cake in just a few minutes. Sour cream should have a fat content of 25% or more, then the filling will be thick and not runny. If you only have a product with less fat content, you need to strain it for several hours, placing it in gauze folded in three or four and hanging it over the sink or pan.

Ingredients:

sour cream – 500 g;
granulated sugar – 200 g;
a bag of vanilla sugar or a pinch of vanillin.

Preparation:

Well-chilled fat sour cream is placed in a whipping container along with granulated sugar and vanilla.
Beat the cream for the honey cake for at least 5 minutes or until it acquires a fluffy, airy and moderately thick texture.

The most delicious honey cake in the world in a frying pan with sour cream and condensed milk

This is the fastest recipe. Firstly, the cakes are baked in a frying pan very quickly, and secondly, the cream for this cake is also very simple - sour cream and boiled condensed milk. A great quick dessert for a homemade tea party!

flour - 3-4 cups;
eggs - 2 pcs.;
margarine - 125 g;
sour cream - 300 g;
boiled condensed milk - 7 tablespoons;
honey - 3 tablespoons;
sugar - 1 tbsp;
vinegar - 1 tablespoon;
soda - 1 teaspoon.

1. Mix eggs, melted margarine, sugar, honey and soda, slaked with vinegar. Then add the flour and mix with a fork until it becomes difficult to stir. Then we start kneading with our hands.

The dough should look like soft plasticine.

2. Divide it into equal parts and roll it out with a rolling pin. Using a plate, cut out an even circle with a diameter no larger than your frying pan, pierce it with a toothpick or fork so that the dough does not swell during baking. We connect all the scraps with each other and make another cake out of them.

3. Sprinkle a well-heated frying pan with flour and place the first cake on it. Fry on both sides until golden brown with the lid closed.

About a minute is spent on each side.

And so we fry all the cakes.

4. For the cream, mix sour cream with condensed milk in a blender until smooth.

5. Grease the cakes with the prepared cream. Grind one cake into crumbs and sprinkle our dessert with it. Leave to soak in the refrigerator for a couple of hours.

Here is a simple and very quick recipe for making honey cake!

Classic honey cake with boiled condensed milk

According to this recipe, the honey cake turns out to be very sweet, with a sticky, pleasant cream. To level out excess sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

Flour – 400-500 g.
Honey – 2-3 tbsp. l.
Butter – 100-120 g.
Eggs – 3 pcs.
Baking soda or baking powder - 1 tsp.
Sugar – 1 tbsp.

For cream:

Boiled condensed milk – 1 can.
Butter – 200 g.
Fresh berries (cherries, raspberries, currants) – 150 g.
Fresh milk - for soaking.

Cooking process:

Melt butter with sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
Add baking soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
Cool the mixture and add eggs one at a time, mixing each one.
Pour the flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder rather than soda, it must be added to the total mass along with the flour. The dough will come out immediately, just like for rolling out.
Divide the dough into equal parts and roll out in the desired shape into thin layers - no thicker than 0.5 cm.
Prick the cakes with a fork or toothpick in several places to prevent them from puffing up during baking. It’s better to prepare all the layers at once, because they bake very quickly - literally in 3 minutes. The oven temperature should be about 200 degrees.
Mix boiled condensed milk and butter and beat them with a blender.
Grease the cakes first with milk and then with cream. Place fresh berries on every second cake after cream. Coat the cake with cream on all sides.
Sprinkle the honey cake with crumbs. If there is none left from baking the cakes, you can crumble cookies or gingerbread. To soak, place the cake in the refrigerator overnight or for several hours.

Honey sponge cake with sour cream and walnuts

An amazing cake with the most delicate, velvety sponge cake. Thanks to impregnation and classic sour cream, the cakes become even more tender and soft. Walnuts and prunes make the taste unique and bright. And this filling goes perfectly with our cream. Try it!

For the honey sponge cake we will need:

eggs - 7 pcs.;
honey - 200 g;
flour - 300 g;
sugar - 170 g;
soda - 1.5 teaspoons.

fat sour cream - 500 g;
powdered sugar - 200 g.

For honey syrup:

honey - 130 g;
cold boiled water - 100 ml.

pitted prunes - 250 g;
walnuts - 100 g.

1. Mix honey with soda and place the contents in a saucepan on the stove. Without bringing to a boil, stir constantly. Heat until the mixture turns white. Then remove from the stove and leave to cool.

Honey and soda will react, and this is the color you should get.

2. Separate the whites from the yolks. Beat the whites until foam appears, then, without stopping beating, add sugar in portions.

3. Now add the yolks one at a time, also continuing to beat.

4. Introduce the honey base into the resulting whipped mass, which should already be warm by this time. Beat everything with a mixer for 10 minutes.

5. Turn on the oven at 180 degrees. And while it is heating up, sift the flour into the mixture and mix it with a spatula from bottom to top.

6. Cover the bottom of the mold with parchment paper and pour our dough into it. Bake for 30-40 minutes. Do not open the oven for the first 15 minutes. Check doneness with a toothpick.

When the sponge cake is ready, do not open the oven completely. Open the door slightly and let it cool with the oven.

7. Pour the prunes with hot boiled water for ten minutes. Then drain the water, blot the prunes with paper towels and finely chop them.

And finely chop the walnuts with a knife and heat them in a hot frying pan for just a little bit, just a couple of minutes.

8. Take the slightly cooled sponge cake out of the mold and let it cool completely. Then we cut off the top part from it; we won’t need it. Cut the rest into 4 layers.

9. Make syrup for soaking the cakes. To do this, mix honey with 100 ml of cold water.

And for the cream, beat sour cream with powdered sugar. It should turn out thick and airy.

10. Grease the bottom of the dish a little with cream and place the first cake layer on it. Soak it generously in honey syrup and then grease it with cream. Sprinkle with nuts and prunes, dividing them into three parts by eye.

Place the next cake layer on top and assemble the entire cake. We also first soak the top, last cake with syrup, and then grease it with cream. Let it soak in the refrigerator for 4 hours.

We decorate according to your taste and desire.

What are sponge cakes?

Traditionally, sponge cakes are made from eggs, flour, and granulated sugar. In some recipes you can also find butter, but this dough is more suitable for baking muffins.

After preparing the biscuit dough, the delicacy is glazed using soufflé or cream. However, even after such “processing” the dessert can be quite dry, so experienced chefs choose to use a special impregnation for the cakes.

What does the biscuit impregnation consist of?

The classic version of the syrup is prepared from granulated sugar and water, in which, as preparation progresses, alcoholic drinks such as rum, liqueur or cognac can be added.

But children should not be treated to a delicacy prepared according to this recipe. To prepare a “children’s” delicacy, it is better to make sour cream or honey sponge cake.

Sour cream for sponge cake

To make a delicious sour cream for soaking sponge cakes, you will need the following ingredients:

5 kg of thick sour cream (at least 20% fat content);
5 cups granulated sugar;
2 packets of vanillin.

Cooking process:

In a separate bowl, combine sour cream with granulated sugar;
Beat the sour cream with a mixer for at least 10-15 minutes;
When the mixture thickens, add vanillin;
Mix the cream thoroughly.

After preparing the cream, you need to thoroughly coat the baked layers so that they are saturated. This will take from 2 to 3 hours. It all depends on how dry the dough is and what consistency the cream is formed.

Impregnation for honey cakes

If you decide to make a delicate honey cake, you really can’t do without delicious syrup.

To prepare the impregnation you need to take the following ingredients:

A glass of freshly squeezed lemon juice;
3 tbsp. l. granulated sugar;
2 tbsp. l. honey

Cooking process:

Heat lemon juice in a metal bowl;
Add granulated sugar to the saucepan, then mix everything thoroughly;
Then add the required amount of honey;
When the honey has completely dissolved, remove the syrup from the heat.

It is advisable to treat the cake or sponge cake with hot syrup, then they will be better soaked. After this, the cake should be allowed to “rest” for another couple of hours, after which you can start eating.

Cream based on condensed milk

Also, for preparing rolls and cakes, you can use condensed milk-based cream to impregnate the cakes. Due to the delicate consistency of the mass, the confectionery products turn out incredibly appetizing.

So, in order to make the cream, you will need the following ingredients:

100-120 g butter;
1 tbsp. l. honey;
A can of condensed milk;
6 tbsp. l. sour cream.

Cooking process:

Melt the butter over the fire, then add honey to it;
Bring contents to a boil;
When the mass darkens, cool it to room temperature;
Then add sour cream and condensed milk to the mixture;
Mix all ingredients with a mixer for 5-6 minutes.

The finished impregnation is perfect for honey cakes, cakes and other sugary flour desserts. To make the treat tender, do not skimp on the cream and coat the layers generously.

Syrup with liqueur

To make a delicious “ripe” dessert, take the following ingredients:

3 tbsp. l. liquor;
200 g granulated sugar;
200 ml boiled water.

Cooking process:

Take a small metal saucepan and combine all the available ingredients in it;
Heat the contents over low heat until the granulated sugar is completely dissolved;
Then remove the syrup from the heat and let it sit for 5-10 minutes.

“Low-alcohol” syrup for soaking fresh cakes must be used carefully. Therefore, in the process of combining the components, be careful not to overdo it with the amount of liquor, on the contrary, the taste of the biscuit will turn out to be cloying.

Impregnation for sponge cakes, exclusively for honey ones, requires special attention. The fact is that the dough turns out to be quite dense, therefore it is desirable that the syrup or cream with which you are going to coat the biscuit does not have a too thick consistency; on the contrary, the dessert will turn out dry.

And when preparing a fruit sponge cake or cake, you will need much less syrup, since the fruit will release its juice during baking.

And if you don’t want the dessert to crumble before your eyes, be careful not to overuse creams and liquid impregnation.

To make an appetizing treat from sponge cakes, you should definitely use “moisturizing” creams and syrups. As a result, the dough turns out tender, and the dessert slices melt in your mouth.

Using the recipes presented in the article, you will definitely be able to prepare luxurious and mouth-watering confectionery that you will not be ashamed to treat to your loved ones and guests.

For a good mood, sometimes you need very little - just a cup of aromatic tea with a simple but delicious homemade cake. Baking from honey cakes has long gained the respect of culinary specialists and sweet tooths. And this dessert will take a little time - about an hour. It's time to put on an apron and sweeten up your everyday life a little!

The simplest recipe for a delicious Honey Fluff cake

Why fluff? Yes, because the cakes in this treat seem to be fluffy, loose and very soft. And the cream is special. Made from cottage cheese, which gives our dessert a delicate, milky aroma. And having decorated it with melted chocolate, we get a very elegant looking dessert, as if bought in a store. But the filling will give you away, because there are no such insanely delicious store-bought cakes!

For the test we will need:

flour - 500 g;
sugar - 200 g;
honey - 150 g;
butter - 100 g;
eggs - 3 pcs.;
soda - 1 teaspoon;
salt - 1/3 teaspoon.

cottage cheese 9% - 600 g;
boiled condensed milk - 300 g;
sour cream from 25% fat - 100 g.

1. Beat eggs with sugar. Then pour melted butter and honey into them. Place everything in a steam bath for 15 minutes, constantly stirring the mixture.

At the end, add salt and soda, mix and remove the bowl from the bath.

2. Add flour to the hot mass and knead a viscous, stretchy dough. Cover it with cling film and put it in the refrigerator for 2 hours.

3. Take out and knead the dough already on the table, sprinkling the surface with flour. We divide it into three parts, each of which we roll into a rectangle 26 by 36 cm, placing parchment under the future cake, and rolling out the film on top, which we then remove. And we put the paper with the cake on a baking sheet. Bake at 170 degrees for about 10-12 minutes, after making punctures throughout the cake.

4. From each cake we cut out the pieces we need in size. In this case, 16 x 22 cm. We cut off the edges and put them aside.

5. Beat the cottage cheese together with sour cream in a blender, and then add boiled condensed milk and mix everything again.

6. We collect everything on a platter, greasing the cakes with cream. Spread the last layer of cake and sides with cream using a spatula. Sprinkle with crushed crumbs from the cake trimmings. Place in the refrigerator for 12 hours.

7. The present dessert can be decorated with melted chocolate. Very elegant and beautiful cake!

Spanish chocolate honey cake

This cake looks very elegant and festive, so it is suitable for a loud celebration. There is a chocolate taste in both the cakes and the decor. It is recommended to decorate the top of the cake with fresh or canned berries.

Ingredients:

Flour – 400 g.
Cocoa – 2 tbsp. l.
Honey - 3 tbsp. l.
Eggs – 2 pcs.
Butter – 100 g.
Soda – 0.5 tsp.
Sugar – 150 g.

For cream:

Milk – 400 g.
Sugar – 200 g.
Starch – 20 g.
Eggs – 1 pc.
Butter – 200 g.
Vanillin – 0.5 tsp.

For the glaze:

Cocoa – 1 tbsp. l.
Sugar – 3 tbsp. l.
Milk – 1 tbsp. l.
Oil – 2 tbsp. l.

Cooking process:

To prepare the dough base you need to use a water bath. On it you need to warm up the mixture of butter, sugar, honey and eggs. Mixing all these products, keep them in the bathhouse for about 7 minutes after the water boils in the lower container. Then add soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
Mix flour with cocoa and add to cooled mixture. Knead the dough to a texture suitable for rolling, that is, it should be pliable and moderately thick.
Make 6-8 balls of the same size from the dough and, covering them with film or placing them in plastic, put them in the refrigerator. This way the dough will reach the desired state.
Roll the balls into flat cakes and bake in the oven at 200 degrees. The time the flatbreads are in the oven is 2-3 minutes.
Prepare custard. First, heat sugar, egg, and starch in a container in a water bath or on the stove. Then pour milk into the mixture, stirring the mixture. It should thicken noticeably. Remove the cream from the heat, put the butter in it, then cool the mixture a little and beat it with a mixer.
Layer the baked and cooled cakes with cream.
Cook the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add butter and stir. Cool and cover the honey cake with chocolate mixture. You can put fresh or canned berries on top.

Quick honey cake with delicate cream and prunes without cake layers

Of course, there are layers in the cake, but they are baked in one whole layer, and then cut into 2 parts. The cream in this recipe is mousse, it hardens and makes the honey cake taste very delicate. Sour cream gives it a creamy milky hue, which goes very nicely with prunes. In my opinion, the recipe is quite simple and does not require much effort.

For the test we will need:

eggs - 5 pcs;
sugar - 1.5 cups;
flour - 1.5 cups;
honey - 1.5 tbsp. spoons;
salt - a pinch.

For the mousse cream:

sour cream - 800 g;
sugar - 1.2 - 1.5 cups;
honey - 2 tbsp. spoons;
gelatin - 20 g;
baking powder - 1.5 teaspoons.

1. Soak prunes in tea for 2 hours.

You can also add 5 tablespoons of cognac here.

2. Beat eggs with sugar until white fluffy foam. Then pour honey into it.

3. Mix flour with baking powder and combine it with beaten eggs.

4. Cover the bottom of the mold with parchment and pour our dough there. Bake at 180° until done, identifying it with a toothpick (about 30 minutes).

We take the sponge cake out of the mold and trim about 1 cm along the edge. And divide it into two cake layers.

5. Beat sugar, sour cream and honey with a mixer. Pour gelatin into 100-150 ml of water, let it swell and heat it on the stove or in the microwave until all the grains dissolve. Pour gelatin into sour cream mixture. Mix everything.

6. Take our form and cover it with parchment on all sides, greasing it with water. Place the first cake layer inside and fill it with half of the cream. Place prunes on top, squeezing out the liquid.

Cover everything with the second cake layer and pour in the second half of the cream. Place in the refrigerator overnight or at least for 2-3 hours.

An hour after pouring the cream, decorate the cake with chopped cake scraps. The dessert is ready, you can invite everyone to drink tea!

How to soak honey cakes before cream so that they are juicy: soaking recipes

Honey cake is one of the most beloved and unusual. To make the dessert rich and juicy, it is recommended to soak the cakes in a variety of syrups before frosting them with cream.

Impregnation options:

Lemon. Dissolve the juice of half a lemon in 150 ml of water and add 50 g of granulated sugar. Place the liquid on the fire and cook until the crystals dissolve.
Tea room. Dissolve 100 g of granulated sugar in 150 ml of hot and strong tea.
Honey. Dissolve 50 ml of bee nectar in 210 ml of warm water. You need to stir until the honey dissolves.

How to soak honey cakes before cream so that they are juicy: soaking recipes

Baking homemade chocolate honey cake in the easiest way

“Spartak” is the name of the chocolate honey cake. This dessert looks very impressive and festive. Its loose, porous cakes are soaked in a cream based not just on sour cream, but also on cream. Can you imagine what delicious food awaits you?

flour - 450 g;
eggs - 3 pcs.;
butter - 75 g;
honey - 100 g;
soda - 15 g;
lemon juice - 15 g;
cocoa - 30 g;
salt - 0.5 teaspoons.

sour cream 25% - 300 g;
cream 35% - 150 g;
powdered sugar - to taste.

1. Place a container with sugar, butter and honey in a water bath. Mix everything thoroughly until the sugar grains are completely dissolved.

Quench the soda with lemon juice, mix and add to the honey mixture. Stir until everything increases in volume and turns white.

2. Remove from the bath and add one egg at a time, stirring constantly.

Mix everything quickly to prevent the eggs from curdling in the hot mixture.

3. Mix the sifted flour with cocoa and salt.

Combine flour mixture with honey. Knead the dough until it becomes sticky.

4. Roll it out on parchment, sprinkling it with flour. Bake each cake at 180 degrees for 5 minutes.

While the cake is hot, cut it out using a knife and plate. And so we bake all the cakes.

5. Beat sour cream with powdered sugar and cream until the cream becomes thick and fluffy.

6. Grease the dish with a small amount of cream, place the cake layer and coat it generously with cream, place the next cake layer, and so on.

The cakes are very delicate, be careful not to damage them.

7. Decorate with chopped trimmings and let sit in the refrigerator for 4 hours.

The very delicate structure of the cake will definitely win the hearts of everyone who tastes it at least once!

How and what to soak store-bought sponge cake layers with: syrup recipe

There are many options for impregnation. The main thing is that it goes well with the cakes and complements the taste of the dessert.

Syrup preparation options:

Classical. It is necessary to dissolve 100 g of granulated sugar in 240 ml of very hot water. After the crystals have dissolved, you can safely use impregnation.
Crimson. You need to grind a handful of raspberries and pour 250 ml of boiling water over it. Next, the mixture is boiled, and 110 g of sugar is poured into it. Cook until thickened. This option is ideal for fruit cakes with protein cream.
Cognac. For these purposes, 40 degree cognac is used. It is mixed with water in a 1:1 ratio and 50 g of sugar is added to 100 ml of the mixture.

How and what to soak store-bought sponge cake layers with: syrup recipe

“Ryzhik” with butter cream (based on condensed milk with butter)

Although the butter-based cream is quite greasy, it is very tasty. It soaks honey cakes well, making the taste of the cake unforgettable and very delicate. Try to cook this “saffron milk cap” and be prepared to be bombarded with requests to share the recipe!

sugar - 1 glass;
flour - 2.5 cups;
butter - 100 g;
honey - 2 tbsp. spoons;
eggs - 2 pcs.;
soda - 1 teaspoon.

butter - 250 g;
condensed milk - 1 can.

1. Melt sugar, honey and butter in a water bath.

In a separate container, lightly beat 2 eggs with a fork and pour them into the honey mixture only after the butter has completely melted.

2. After the grains of sugar have dissolved, add quicklime soda into the mixture. Stir and wait for it to react with honey. When the foaming process is over, remove our honey dough base from the heat.

3. We begin to add the sifted flour, kneading the dough. When it becomes difficult to stir in the bowl, start kneading on the table, sprinkling it with flour. Wrap it in film and put it in the refrigerator for an hour.

The dough should be soft, slightly sticky to your hands.

4. Take it out of the refrigerator and divide it into eight parts. Roll each into a thin layer on parchment, cut out a round cake of the required diameter from it and bake it together with the scraps in a preheated oven for about 5 minutes at 180 degrees. This is how we bake all the cakes.

The dough is sticky, so you can roll it out through film or dust it with flour.

5. Take butter at room temperature and beat it thoroughly with a mixer.

Add condensed milk little by little. It should also be at room temperature.

6. Assemble the cakes, coating them with cream. Knead the scraps into crumbs and sprinkle them on our cake. We leave it for 2 hours just on the table, and then put it in the refrigerator overnight.

This is such a wonderful “Ryzhik”!

Cream filling for honey cake

The honey cake cream prepared according to the following recipe at home can be safely used not only for layering the cake layers, but also for leveling the surface of the cake. The filling has a dense and at the same time delicate texture, giving the dessert an amazing creamy taste with a pleasant sourness.

Ingredients:

sour cream 25% – 700 g;
eggs – 2 pcs.;
flour – 6 tbsp. spoon;
vanillin - to taste;
butter – 240 g;
granulated sugar – 220 g.

Preparation:

Mix sour cream, eggs, flour, vanillin and granulated sugar in one container.
Place the vessel with the contents in a water bath and heat with constant stirring until thickened.
Cool the custard base for the cream, covering it with cling film.
Beat the soft butter, adding the custard base one spoon at a time, each time achieving a uniform cream texture.