Honey cake made from liquid dough 300 grams of margarine. Cake "bee" or lazy honey cake
Add liquid honey to the beaten eggs. To stir thoroughly. Gradually add flour mixed with baking powder and mix well. The consistency of the dough should be like sour cream.
Bake in an oven preheated to 180-200 degrees for 40 minutes. Remove the finished cakes from the molds and let cool.
Prepare the impregnation.
Mix honey, warm water and cinnamon. Add lemon juice. Mix.
Wash dried apricots and cut into medium cubes.
Grease the cake with cream, add dried apricots.
Prepare the cake powder. To do this, grate the chocolate-covered wafers on a fine grater.
Honey cake" Today it has many names: “Ryzhik”, “Honey”, “Bee”, but honey is always present at its core. Perhaps someone will say that they don’t like cakes with honey. Most likely, you simply haven’t eaten a real, light, not at all cloying, delicious dessert with a delicate taste.
It is not known for certain who was the first to experiment and add honey to the dough, but the cake became widespread thanks to the light hand of Empress Elizabeth. The young cook, not knowing about her dislike for honey, decided to surprise the wife of Alexander 1 and prepared honey cake with custard. Since then, it has become a favorite dessert on festive tables in the royal apartments.
For cakes, you usually prepare a stiff dough and roll them out into the desired shape, but you can do it much simpler - prepare a liquid dough.
It is worth noting that the taste of the cakes will depend on the choice of honey. Thus, dark honey will give a richer color and aroma than light honey, and its taste will appear brighter. Already melted honey is mixed with eggs and flour is gradually added so that the dough resembles the consistency of thick sour cream. Of course, you don’t need to roll out such cakes, which means it will take less time to prepare. The dough just needs to be poured into the prepared pans and baked. After the cakes are baked, they are cut and coated with cream.
For the test:
eggs - 4 pcs.
sugar - 180 gr.
honey - 5-6 tbsp. l.
flour - 400 gr.
baking powder - 1 pack.
For impregnation:
warm water - 1 tbsp.
honey - 2 tbsp. l.
juice of half a lemon
cinnamon - ½ tsp.
For cream:
sour cream 25% - 500 ml.
sugar - 1 tbsp.
vanilla sugar - 1 pack.
thickener for sour cream - 1 pack.
dried apricots - 100 gr.
Cooking method:
Melt honey in a water bath. Cool.
Enjoy your tea!
Cream
You can prepare the cream that you like best, but still, Honey cake tastes best with sour cream. Moreover, it is also prepared very quickly and always turns out. All you need to do is beat the sour cream with sugar until thick and spread on the cakes. If you want the cakes to be well soaked and tender, but there is also enough cream, then choose sour cream with a high percentage of fat content and slightly increase its proportions.
Before covering the cakes with cream, they can be soaked in sweet impregnation or cognac (in this case, the cake will be for adults only).
You can add nuts, raisins, prunes or your favorite berries to the ready-made cream.
Decoration
To make the Honey Cake look festive, it, of course, needs to be decorated. It all depends on your imagination. You can crush wafers, chocolate, nuts or cocoa into crumbs and sprinkle generously on top of the cake, or add a thickener to the cream and lay out various figures.
It doesn’t matter at all how you decorate it, what kind of cream you prepare for it, the main thing is that you make it with love.
Why is “Ryzhik” so popular?
He has long become a favorite guest at the holiday table. And it’s all about its delicate, sweet taste and unique rich honey aroma. No matter how many recipes are known for its preparation, the soft, light taste of traditional sour cream and the enchanting smell of fresh golden honey will always delight those who want to try and appreciate it. And a variety of decorations made from nuts or dried fruits will add a zest to the royal dessert.
What are the benefits of using batter for cake?
Of all the existing recipes for this holiday dish, the one described above is very convenient because it does not require time and effort to roll out numerous layers of dough. As a result, you will get light, airy honey cakes with a unique classic taste and smell. The method of making cakes from liquid dough is also convenient in that you can make just one cake, which you can then cut and lay out the finished dessert from the pieces.
The benefits of sour cream
The sour cream used in preparation has many important qualities. Sour cream is very easily absorbed by the body, which is an advantage over cream. It can also help your stomach feel better and is often recommended for digestive problems. A positive effect of the dairy product on bones and nails has been noted; it helps strengthen them. In general, it has a positive effect on a person’s mood and hormonal levels, which makes sour cream an important and useful ingredient. And in order not to harm your figure, you should choose sour cream with a low fat content.
Useful properties of honey
It is worth mentioning that although the first thing that comes to mind when thinking about the health benefits of a treat is the well-known healing properties of honey. Everyone knows its beneficial effect on the respiratory system, antiviral properties, and it also helps improve digestion, strengthen bones due to its high calcium content, and improve immunity. It has been used for medicinal and prophylactic purposes since ancient times. So “Medovik” is not only a very tasty, but also a healing delicacy!
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Composition (mold diameter 20-24 cm):
Flour - 2-2.5 tbsp.
egg - 3 pcs.
butter - 75 gr.
sugar - 1 tbsp.
honey - 4 tbsp.
soda - 1 tsp. 
Heat honey and soda in a saucepan. 
You need to stir constantly! Here we decide on the color of the cakes. The longer we hold it, the darker the honey mass becomes. Remove from heat 
Heat the butter in a saucepan and let cool for 5-7 minutes. Then add eggs and sugar. Beat well 
Mix the honey mixture with the egg mixture and beat. 
Add 1 tbsp. flour to the honey-egg mixture and mix with a mixer. Then add the rest of the flour, but take your time 
The batter should be slightly thicker than for pancakes and should flow rather than flop off the mixer beaters. 
Cover the bottom of the mold with parchment and pour in the dough. I took a 26 cm form 
Bake at 180 degrees for 20-30 minutes. Check readiness with a splinter
Cream composition:
Boiled condensed milk - 1/2 can.
sour cream - 200 gr.
cream 30% - 400 gr.
thickener for cream - 3 pcs. 
Whip the cream with thickener until soft peaks form. Then add sour cream and condensed milk. 
Beat until thick. The pattern from the rims remains and the peaks should be dense. 
Take a plate slightly smaller than our cake and trim the edges. We cut the cake itself into 4 thinner ones. Since I baked it in a larger pan than needed, I had to cut it in half to achieve a tall cake. 
Assembling the cake. To ensure thick layers of cream and a beautiful cut, it is better to apply the cream using a pastry cutter. Coat the cake on all sides. 
We turn the scraps from the edges of the cake into crumbs and decorate the sides. Place in the refrigerator overnight.
In the morning, decorate with the remaining cream and crumbs. If you mix crumbs, cream and 1 tbsp cocoa, you can make bees. Enjoy your tea! 
This is a very tasty and easy to make homemade honey cake. I have gotten so used to it that sometimes I cook it in just 1 hour from start to finish. The cake layers of this honey cake are very soft, and they are also very quickly soaked in cream, so you can eat the cake almost immediately. This recipe also comes in handy when you need to prepare a sweet dessert for guests and have very little time. A cake made from batter does not require any special culinary skills, so it is suitable for all novice housewives. Pamper your loved ones with this honey cake and go ahead and collect compliments)
Ingredients:
For the test:
- Butter (or margarine) – 120g
- Eggs – 4 pcs.
- Sugar – 100 g
- Honey – 3 full tbsp.
- Soda – 1 tsp.
- Flour – 2 cups
- Form for baking
- Culinary foil
For cream:
- Butter 160 g
- 1 can of sweetened condensed milk
Let's start preparing our honey cake:
Step 1
Mix butter (cut into pieces), sugar, honey in one bowl. Place the bowl in the microwave for a minute until the butter and honey melt:
Step 2
Mix the eggs and soda in a second bowl, beat the eggs a little
Step 3
Mix the contents of both bowls and observe the reaction: the mass should lighten a little and foam slightly
Step 4
Gradually begin to add flour with a tablespoon, constantly stirring the dough:
The dough should eventually acquire the consistency of thick sour cream:
Step 5
Prepare the pan for baking the cakes. Wrap its surface with foil so that the matte side of the foil is up. Lubricate the surface of the foil with vegetable oil.
Step 6
Take one foil pan, place it on a metal pan and pour the dough onto it. If the dough does not spread well on the foil, you can help it with your fingers soaked in cold water or a silicone spatula.
Step 7
Bake the cakes until golden brown for 5-7 minutes at a temperature of 180 degrees. While the first cake is baking, pour the dough onto the remaining foil forms so as not to waste time. When the first cake is ready, take it out of the baking pan along with the foil and immediately place the next sheet of foil with dough on the baking pan.
Step 8
We cut each baked cake around the perimeter directly on the foil (you can use a round plate), leaving the cake trimmings for decorating the cake with crumbs. Leave the cakes on the foil until they cool.
Step 9
Prepare the cream: beat the butter and condensed milk with a mixer. To make the butter easily whip, you need to leave it at room temperature for an hour in advance or cut it into small cubes.
Step 10
Place the cake trimmings on a baking sheet so that they dry a little in the oven, put them in the oven for 3-5 minutes, after which it will be easy to crush them into crumbs directly with your fingers.
Step 11
When all the cakes have cooled, we begin to form the cake. Take the first cake layer, turn it upside down and place it on a cake plate:
Step 12
We coat the cake with cream, and put the next cake on it, and so on for all the cakes:
Step 13
Coat the side of the cake with cream:
Step 14
Finally, sprinkle the cake with crumbs.
Bon appetit to you and your guests!
Best regards, Elfi.
See other recipes from Elfi in our catalog.
First, turn on the oven at 200°C to warm it up.
Now let's do the test.
To do this, grind melted butter or margarine (chilled, not hot) with sugar and eggs.
Now take a saucepan or ladle. In which we mix honey with soda
and put on the fire to heat, stirring constantly. Heat the mass until the mass becomes a pleasant golden color, as in the photo
This happens very quickly, within one minute. Remove the pan from the heat, cool slightly and add to the creamy egg mixture.
Then, while stirring with a mixer, gradually add one glass of flour at a time. You need to add enough flour so that you get a dough that is a little thicker, like pancakes.
.
Now you need to prepare the baking dish. We need a sliding form. Place baking paper on the bottom, put on the sides of the mold and fasten the clasp, trim off the excess paper in a circle.
To ensure the dough rises evenly, I wrapped the pan in foil. That is, I prepared a sheet of foil the length of the diameter of the mold, placing a layer of kitchen paper napkins in the middle, first soaked in water and squeezed until damp. Bend the foil at the top and bottom and wrap it around the mold, fastening it with a paperclip or simply hiding the ends under the foil, as in the photo
Divide the dough into two parts and bake in two stages. Pour the dough into the mold
And bake in the oven for 20-30 minutes at 180°C (depending on your oven). Checking for readiness with a wooden stick; if you insert the stick into the cake and pull it out and the stick remains dry, then the cake is ready.
Here is our finished cake
Let the finished cake stand in the mold for about 5 minutes, then take a spatula or knife and run it along the edge of the side as in the photo
Then put the cake on a wire rack and cool, also bake the second half of the dough
Divide each cake into 3 parts
Cut the slightly cooled cakes in half lengthwise. If you cut them hot, the dough will stick together; if you cut them cold, the dough will begin to crumble.
Using a plate, cut out the desired diameter of the cake, crush the scraps and leave them to sprinkle on the cake. Or when dividing the cake into parts, take one cake and cut it thinner for sprinkling. I didn’t do this because I baked it in a very small pan with a diameter of 16 cm, but two (and I already had the crumbs frozen from last time).
Now let's prepare the cream:
For the cream, beat the cream with vanilla sugar and cream thickener to soft peaks with a mixer, then add sour cream and boiled condensed milk (unfortunately, this time I only had simple condensed milk) and beat to stiff peaks.
Coat the cakes with this cream. I make it in a ring and let it harden for 4-5 hours, remove the ring and sprinkle with crumbs.
Add liquid honey to the beaten eggs. To stir thoroughly. Gradually add flour mixed with baking powder and mix well. The consistency of the dough should be like sour cream.
Bake in an oven preheated to 180-200 degrees for 40 minutes. Remove the finished cakes from the molds and let cool.
Prepare the impregnation.
Mix honey, warm water and cinnamon. Add lemon juice. Mix.
Wash dried apricots and cut into medium cubes.
Grease the cake with cream, add dried apricots.
Prepare the cake powder. To do this, grate the chocolate-covered wafers on a fine grater.
Honey cake" Today it has many names: “Ryzhik”, “Honey”, “Bee”, but honey is always present at its core. Perhaps someone will say that they don’t like cakes with honey. Most likely, you simply haven’t eaten a real, light, not at all cloying, delicious dessert with a delicate taste.
It is not known for certain who was the first to experiment and add honey to the dough, but the cake became widespread thanks to the light hand of Empress Elizabeth. The young cook, not knowing about her dislike for honey, decided to surprise the wife of Alexander 1 and prepared honey cake with custard. Since then, it has become a favorite dessert on festive tables in the royal apartments.
For cakes, you usually prepare a stiff dough and roll them out into the desired shape, but you can do it much simpler - prepare a liquid dough.
It is worth noting that the taste of the cakes will depend on the choice of honey. Thus, dark honey will give a richer color and aroma than light honey, and its taste will appear brighter. Already melted honey is mixed with eggs and flour is gradually added so that the dough resembles the consistency of thick sour cream. Of course, you don’t need to roll out such cakes, which means it will take less time to prepare. The dough just needs to be poured into the prepared pans and baked. After the cakes are baked, they are cut and coated with cream.
For the test:
eggs - 4 pcs.
sugar - 180 gr.
honey - 5-6 tbsp. l.
flour - 400 gr.
baking powder - 1 pack.
For impregnation:
warm water - 1 tbsp.
honey - 2 tbsp. l.
juice of half a lemon
cinnamon - ½ tsp.
For cream:
sour cream 25% - 500 ml.
sugar - 1 tbsp.
vanilla sugar - 1 pack.
thickener for sour cream - 1 pack.
dried apricots - 100 gr.
Cooking method:
Melt honey in a water bath. Cool.
Enjoy your tea!
Cream
You can prepare the cream that you like best, but still, Honey cake tastes best with sour cream. Moreover, it is also prepared very quickly and always turns out. All you need to do is beat the sour cream with sugar until thick and spread on the cakes. If you want the cakes to be well soaked and tender, but there is also enough cream, then choose sour cream with a high percentage of fat content and slightly increase its proportions.
Before covering the cakes with cream, they can be soaked in sweet impregnation or cognac (in this case, the cake will be for adults only).
You can add nuts, raisins, prunes or your favorite berries to the ready-made cream.
Decoration
To make the Honey Cake look festive, it, of course, needs to be decorated. It all depends on your imagination. You can crush wafers, chocolate, nuts or cocoa into crumbs and sprinkle generously on top of the cake, or add a thickener to the cream and lay out various figures.
It doesn’t matter at all how you decorate it, what kind of cream you prepare for it, the main thing is that you make it with love.
Why is “Ryzhik” so popular?
He has long become a favorite guest at the holiday table. And it’s all about its delicate, sweet taste and unique rich honey aroma. No matter how many recipes are known for its preparation, the soft, light taste of traditional sour cream and the enchanting smell of fresh golden honey will always delight those who want to try and appreciate it. And a variety of decorations made from nuts or dried fruits will add a zest to the royal dessert.
What are the benefits of using batter for cake?
Of all the existing recipes for this holiday dish, the one described above is very convenient because it does not require time and effort to roll out numerous layers of dough. As a result, you will get light, airy honey cakes with a unique classic taste and smell. The method of making cakes from liquid dough is also convenient in that you can make just one cake, which you can then cut and lay out the finished dessert from the pieces.
The benefits of sour cream
The sour cream used in preparation has many important qualities. Sour cream is very easily absorbed by the body, which is an advantage over cream. It can also help your stomach feel better and is often recommended for digestive problems. A positive effect of the dairy product on bones and nails has been noted; it helps strengthen them. In general, it has a positive effect on a person’s mood and hormonal levels, which makes sour cream an important and useful ingredient. And in order not to harm your figure, you should choose sour cream with a low fat content.
Useful properties of honey
It is worth mentioning that although the first thing that comes to mind when thinking about the health benefits of a treat is the well-known healing properties of honey. Everyone knows its beneficial effect on the respiratory system, antiviral properties, and it also helps improve digestion, strengthen bones due to its high calcium content, and improve immunity. It has been used for medicinal and prophylactic purposes since ancient times. So “Medovik” is not only a very tasty, but also a healing delicacy!
Rate the recipe
|
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