Top 5 cream recipes for the most delicious Honey cake

What should a classic honey cake cream be like?

An excellent cream is made from regular sour cream. This is a real treasure of our nation. Slight acidity combined with sweet, aromatic honey cakes is simply... the apotheosis of confectionery thought. No wonder the honey cake makes an indelible impression on all foreigners who try this original Russian dessert.

In fact, the taste is incomparable.

A survey was conducted on Insta about which cream is best to make honey cake with and, imagine, almost no answer was repeated more than twice. There were options: sour cream with boiled condensed milk, custard with sour cream and yogurt with cream.

Therefore, we will not claim that any particular cream is classic, but simply suggest that you choose the one that you like and seems the most delicious.

Custard with cream

This custard can also be used for Napoleon and is simply wonderful.

Compound:

Recipe for 2 kg of honey cake or 8 cake layers with a diameter of 26 cm.

• cold heavy cream – 200 g;
• milk – 500 ml;
• sugar – 120 gr;
• eggs – 50 gr. (1 PC.);

• egg yolks – 40 gr. (2 pcs.);
• vanilla sugar – 15 g (preferably natural);
• flour – 60 g;
• butter, softened – 25 gr.

Preparation:

1. The first thing to do is whip the cold cream until soft foam forms, then put it in the refrigerator.
   

   To better whip cream, place the whisk, bowl and cream in the freezer for 15 minutes before whipping.

2. Combine the milk and half the sugar (60g) in a saucepan and bring to the boil over medium heat, stirring occasionally with a whisk.
3. While the milk is heating, whisk together the egg, egg yolks, remaining sugar (60 g) and vanilla in a deep bowl.
4. Add flour and mix thoroughly with a whisk until smooth.
   

   You can add a few tablespoons of milk that has not yet been heated to make it easier to mix.

5. When the mixture boils, remove the pan from the heat and pour 1/3 of the milk into the bowl with the egg mixture, stirring constantly with a whisk.
6. Then pour it all back into the pan with the milk, stirring constantly again.
7. Reduce the heat, return the pan to the stove and, still stirring vigorously, bring the mixture to a boil (until the first bubbles appear).
8. Remove the cream from the heat, add the diced butter and stir until the butter has melted.
9. Place the custard in a mixer bowl and beat on medium speed to cool.
   

   If you have time, you can cool the custard at room temperature by covering it with cling film.

10. Once the custard has cooled to room temperature, add the whipping cream and beat until the custard is smooth.
11. Store the custard in the refrigerator until ready to use.

How to prepare the dough for this cake?

The step-by-step recipe for honey cake with sour cream is quite simple and its preparation is not labor-intensive. The dough for this dessert is prepared in a steam bath. Heat water in a saucepan by placing a bowl over the water. Place butter, honey and sugar in it. Heat all these ingredients until they melt.

In a separate container, beat the eggs with baking soda until they reach a homogeneous consistency. Slowly pour this mixture into the prepared dough, continue stirring throughout the process. Cook in a steam bath for about 30-40 minutes until the color of the mass changes. Then remove the bowl from the pan, add vanilla extract and let the mixture cool for ten minutes. Add flour to the dough. It may remain very sticky even after fully kneading. Divide it into eight equal pieces.

With boiled condensed milk

For all lovers of boiled condensed milk, this custard will be a definite favorite.

Don't worry that the cream won't be absorbed into the honey cakes. It is perfectly absorbed, they become soft and fluffy.

And if the cream is not absorbed, then it is not his fault, but your cakes.

Compound:

The recipe is for 1.5 kg of honey cake or 8-26 cm cakes.

• melted butter – 250 g;
• boiled condensed milk – 1 jar (370 g).

Preparation:

1. Beat the soft butter with a mixer until it becomes fluffy and white (about 10 minutes).
2. Without stopping whipping, gradually add 1 tablespoon of boiled condensed milk, each time bringing the cream until a homogeneous mass is obtained.
3. Keep it at room temperature or put it in the refrigerator overnight (in this case, remove the cakes first before frosting).

Preparing classic sour cream for cake

Step-by-step recipe for sour cream:

1. Place pre-cooled sour cream with a high fat content in a deep whipping container. If you don’t have sour cream of sufficient fat content on hand, strain the whey through cheesecloth and a colander, placing it in the refrigerator in advance, preferably overnight.
2. Slowly beat the sour cream with a mixer at low speed, one minute in three approaches.
3. Gradually increase the speed, and without stopping, add powdered sugar to the mixer, pour it out not immediately, one tablespoon at a time.
4. Pour in the vanilla and beat until foamy for another two minutes.
5. We get an amazingly fluffy, delicious light and thick sour cream cake cream.
6. Grease the cake or other culinary product and be sure to put it in the refrigerator for several hours.

If you take the recipe for this traditional sour cream for cake as a basis, then you will have the opportunity to prepare various variations of it. By adding cocoa during the whipping process, you get chocolate-sour cream; coffee - sour cream-coffee; and simply by mixing the ready-made cream with fresh or frozen berries and fruits, you will get sour cream and fruit cream.

Don't be afraid to experiment, create with joy, anticipation and pleasure!

With milk

Classic custard should quickly soak the cakes and make them juicy. This function is performed by a cream containing milk, eggs, sugar and flour.

It is easy to prepare, has a pleasant creamy taste, and excellent soaking properties, so the dessert is usually served within 2 hours.

Ingredients:

• milk – 500 ml;
• sugar – 125 g;
• two eggs;

• oil – 50 g;
• vanilla sugar – 20 gr.

Preparation:

1. Mix sugar with flour and eggs.
2. Add milk and simmer over low heat until thickened.
3. Let cool, add butter and vanilla sugar.
4. Whip the classic custard cream for Honey cake with a whisk and start frosting the cakes.

Step-by-step recipe for sour cream for cake

There is nothing easier than making regular cake layers. But choosing a cream often leaves even the most experienced cooks struggling. Sometimes I simply don’t have the desire to ask such a question, and I choose the simplest , most delicious and fastest sweet sour cream for a cake, the recipe for which my grandmother used on all occasions in life.

Properly prepared cream is thick enough to fill and decorate any dessert, as it is prepared from full-fat sour cream (at least 20 percent) with the addition of fine-grained sugar. This is the perfect combination for your cake and pastries. It can be used not only for filling, but also for coating and leveling the surface of the finished cake. However, its dignity also hides the main problem. Many people don’t even dare to start cooking because they don’t know how to make classic sour cream for a cake so that it is sufficiently viscous, stable and thick.

Today I decided to write a detailed guide to answer all the questions about making sour cream once and for all.

One of the most important secrets on how to make and thicken classic sour cream for a cake without the use of professional culinary equipment, but simply at home, is the correctly chosen cooking pace. Try to take your time when reading the recipe and starting to implement it.

With starch

An ordinary honey cake cream can be turned into a masterpiece of confectionery art if you use corn starch. Unlike potato, it gives the cream a soft texture, has no odor or bitter aftertaste, is characterized by a shiny surface and is very economical to use.

Ingredients:

• milk – 280 ml;
• two egg yolks;
• corn starch – 20 g;

• sugar – 80 g;
• lemon zest.

Preparation:

1. Heat the milk by adding the zest.
2. Mix starch with egg, sugar and 40 ml of milk.
3. Pour the remaining milk into the mixture, stir and strain.
4. Cook until thickened.
5. Remove from stove and let cool.

No oil

Those with a sweet tooth on a diet can repeat the recipe for a delicious custard for honey cake without using butter.

Moreover, the classic custard - “Parisier”, is always prepared in this way, turning out tender, smooth and less calorie, and therefore even those losing weight can easily afford it.

Ingredients:

• milk – 500 ml;
• 3 egg yolks;

• flour – 50 g;
• vanilla essence – 5 ml.

Cooking

1. Mix sugar, egg yolks and flour.
2. Pour some warmed milk into the mixture and stir.
3. Add the essence and the rest of the milk and cook until it thickens.

“Honey cake” with orange custard

Caramel honey cake with orange cream is full of unconventional solutions and features. It's made with a caramel base, which gives it a rich color and a more pronounced honey flavor that pairs perfectly with the orange curd, which is combined with cream cheese and sour cream for extra smoothness and richness.

Ingredients:

• flour – 400 gr;
• sugar – 330 gr;
• butter – 260 g;
• 5 eggs;

• honey – 60 g;
• soda – 10 g;
• lemon acid;
• orange juice – 180 ml;

• orange zest – 20 g;
• cream cheese – 360 gr;
• sour cream – 150 gr;
• powdered sugar – 50 g.

Preparation:

1. Melt 150 g of sugar. Once it has caramelized, pour in the honey.
2. Stir and add 110 g of hot oil. Remove from the stove and cool to 70 degrees.
3. Stir in flour, 2 eggs, soda and citric acid.
4. Roll the dough into a ball and set aside for 15 minutes.
5. Roll out 9 sheets and bake at 160 degrees for 5-7 minutes.
6. Trim the edges.
7. Beat 180 g of sugar with 3 eggs, juice and zest.
8. Cook until the mixture thickens, let cool and beat in the butter. After cooling, mix with powder, cheese and sour cream.

This is the best cream for honey cake, which should be spread on the cakes and put the dessert in the refrigerator for 10 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.

No eggs

An equally delicious cream for “Medovik” is made without eggs. Many housewives choose this budget, inexpensive and simple option, preferring to achieve viscosity and thickness using flour, and smoothness and richness by adding butter. The custard is light, tender and airy, and the cakes have a refreshing and unusual taste.

Ingredients:

• milk – 500 ml;
• sugar – 200 gr;

• butter – 150 g;
• flour – 80 gr.

Preparation:

1. Mix 250 ml of cold milk with flour and sugar.
2. Heat the remaining milk and pour into the cold mixture.
3. Cook until thickened, then add butter.
4. Cool the finished cream and then you can grease the cakes.

With condensed milk

This is simply an unsurpassed cream for honey cake. There are a lot of posts on Instagram about how this recipe makes the most delicious cake.

Compound:

The recipe is for a 2-kilogram honey cake or 8 26 cm cake layers.

• Sour cream 30%, cold – 750 g;
• condensed milk – 400 g (1 jar);
• vanilla sugar – 10 g (preferably natural).

Preparation:

1. In a mixer bowl, beat cold sour cream with condensed milk and vanilla sugar until soft foam.
2. Store the finished product in the refrigerator.

Caramelized sour cream custard

100% favorite among all the recipes for honey cake cream.

In this recipe, sour cream and sugar are heated in a water bath until it caramelizes.

This recipe is used infrequently and it is not clear why. Because this is definitely one of the best options, just try it and rate it.

Compound:

The recipe is for a 2-kilogram honey cake or 8 26 cm cake layers.

• 20–25% sour cream – 1 kg;
• sugar – 220 gr;
• melted butter – 185 gr.

Preparation:

1. Sour cream must be weighed before use. To do this, wrap it in several layers of gauze or a clean cotton towel and place it in a colander under a weight for 2-3 hours, squeezing it out periodically.
   

   Depending on the quality of the product, the initial weight can be from 1.2 to 1.5 kg.

2. Transfer the weighed sour cream into a saucepan, add sugar and place in a water bath so that the container is immersed in barely boiling water.
3. Stir the mixture every 5-10 minutes until the sugar caramelizes - the sour cream takes on a light caramel color. It will take about 1.5 hours! (in the meantime, do other things).
4. Remove the pan from the stove, add softened butter, cut into small cubes, and mix thoroughly until smooth.
5. Let the mixture cool to room temperature or refrigerate overnight (in this case, stir the custard until soft before assembling).

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.

Creamy sour cream

This recipe is currently the most widely used. It is somewhat inferior to the previous recipe, because the sour cream is not so pronounced, but it is very airy and tasty.

Compound:

The recipe is for a 2-kilogram honey cake or 8 26 cm cake layers.

• cold heavy cream 33–35% – 500 g;
• sour cream 20–25%, cold – 500 g;
• powdered sugar – 220 gr.

Preparation:

1. Place the cold cream, sour cream and powder in a mixer bowl and beat on low and then on high speed until soft peaks form.
2. Store the cream in the refrigerator until use.

How to make cream and assemble a cake?

The recipe for sour cream for a classic honey cake is very simple. Whisk sour cream and condensed milk in a large bowl. Once the cakes are cool, place the first on a large plate lined with parchment paper around the edges. Pour three quarters of a glass of cream into the center of the workpiece. Spread it evenly over the surface, leaving a dry thin strip around the edges. Place the second cake layer on top and repeat the same process until you have all eight layers.

At first the dessert will look very sloppy. The sour cream for the honey cake will still ooze between the layers. The cakes will slide on top of each other and not fold nicely. This should not scare you: the cream will gradually thicken as some of it is absorbed into the cakes. Place the dessert in the refrigerator for a couple of hours (1 to 3). When this time is up, carefully trim it along the sides. Using a spatula, scoop up any spilled cream and spread it onto the top of the cake.