The Perfect Dessert For The New Year - Honey Cake: 5 Recipes For Every Taste

Honey cake made from cakes soaked in sour cream always pleases. It is especially pleasant to share a piece with your best friend or friend on New Year's Eve, sitting under the tree.

Honey cake made from cakes soaked in sour cream always pleases. It is especially pleasant to share a piece with your best friend or friend on New Year's Eve, sitting under the tree. Pamper yourself and loved ones!

Introducing 5 cakes with honey - from the classic "Honey cake" to honey cakes.

1. Classic "Honey cake"

 

A time-tested recipe, it will be very tasty!

Ingredients:

flour - 520 g; sugar - 360 g; honey - 4 tbsp. l.; eggs - 3 pcs; soda - 1 tsp; sour cream - 800 ml.

Whisk eggs with baking soda in a small bowl.

Put a deep saucepan on a slow fire and put honey and half of the sugar (1 cup) into it. Bring to a boil while stirring, then add the eggs and baking soda, stirring vigorously with a spoon. As soon as the mixture begins to foam and increase in volume, remove from heat.

In small portions, we introduce flour into the mixture, stirring with a spoon. A sticky and dense dough will come out. We divide it into 10 parts, roll up koloboks, sprinkle the table with flour. 

We turn on the oven to heat up to 200 degrees, prepare baking sheets with parchment. We roll out each bun with a rolling pin directly on parchment, cut out the contours of the selected plate, but leave the trimmings - they will be needed. The blanks should look like this.

 

Bake the crust for 4-5 minutes until golden brown. Then we select a baking sheet from the oven, remove the cake with paper and lay out a new cake on paper. If you have several baking sheets, great!

Here is what the finished crust looks like.

 

Carefully remove the scraps and grind with your hands into crumbs. 

For cream, beat sour cream with sugar.

We smear the cakes with cream and fold them in a slide, then grease the top and sides with cream. If the cake has bumps and notches, then take some of the crumbs, mix it with a spoon or two of cream and close it up.

 

Then sprinkle the whole cake with crumbs. Before serving, "Honey cake" must be infused for at least six hours. Enjoy!

2. German honey custard cake

 

Delicate cakes, custard and almond crust with honey! Pleasure!

For the crust you will need:

flour - 350 g; fast-acting yeast - 1 tsp; milk - 150 ml; butter - 70 g; egg; liquid honey - 50 g; salt - a pinch.

Ingredients for Honey Almond Filling:

butter - 80 g; honey - 80 g; sugar - 30 g; vanillin - a pinch; almond petals or chopped almonds - 100 g.

Cream Ingredients:

fat cream (30-35 percent) - 150 ml; cream 10 percent - 250 ml; eggs - 2 pcs.; sugar - 60 g; flour - 30 g.

Cooking cake. Sift the flour into a large bowl, set aside a couple of rolling spoons on the table, add the yeast mixed in warm milk and salt to the bowl with flour. Lightly beat the egg with a whisk in a mug. In another bowl, combine melted butter and honey. Combine all ingredients and knead the dough on a floured board. Roll up a ball and put it for an hour and a half in a bowl greased with vegetable oil under a towel.

For the honey-almond filling, combine all ingredients except the almonds in a heavy-bottomed saucepan. Bring to a boil over low heat, stirring, cook for a minute, then add the almonds, stir and remove from heat. Cool down.

Punch down the risen dough. Roll out into a thick round cake (preferably 24 cm in diameter). Put honey-almond filling on top, cover with a towel or wrap with cling film and leave for another half hour.

Preheat the oven to 180 degrees, bake the cake with filling for 50 minutes.

While the cake is baking, prepare the cream. In a bowl, combine eggs, flour and sugar, beat with a whisk. Cream 10 percent bring to a boil with vanilla in a saucepan, pour half the cream in a thin stream into the egg mass, stirring. Then pour the contents of the bowl back into the saucepan and simmer over low heat, stirring, until thickened. Pour into a bowl, wrap with cling film and leave to cool.

It remains only to collect the cake. Cut the cooled cake in half lengthwise. Whip the heavy cream to peaks and fold into the cream. Lubricate the cake without almonds with cream, cover with a cake with nuts. Refrigerate for an hour or two before serving.

3. Lazy "Honey cake"

 

"Honey cake" without cakes, from a biscuit. Quick, easy, incredibly delicious!

You will need:

flour - 1.5 cups; eggs - 2 pcs.; sugar - 6 tbsp. l. (3 each in cream and dough); honey - 3 tbsp. l.; baking powder for dough - 2 tsp; fat sour cream - 250 ml (in cream); cream thickener - 15 g; nuts for sprinkling.

Cooking dough. In a tall bowl, beat eggs with 3 tbsp. l. Sahara. Add honey, beat again. Then add the sifted flour with baking powder and mix until smooth. Pour the dough into a parchment-lined baking sheet and bake at 180 degrees for 10-12 minutes. Check readiness with a match. Place a biscuit with paper on a wire rack and cool.

For cream, beat sour cream with a mixer, 3 tbsp. l. sugar, cream thickener, vanillin is welcome.

We collect "Honey". Cut the biscuit lengthwise into three parts, trim the edges and chop into crumbs. Fold the cakes on top of each other, lubricating with cream. At the end, grease the top and sides of the resulting cake. Sprinkle with crushed nuts. Refrigerate for two hours and serve!

4. Soft honey cake with condensed milk

 

The cakes for this cake are soft and tender, and add boiled condensed milk to the custard. Luxurious dessert!

Ingredients:

flour - 250 g; butter - 100 g; sugar - 200 g (150 g for dough, 50 g for cream); eggs - 5 pcs. (3 in dough, 2 in cream); milk - 500 ml; soda - 1 tsp; honey - 3 tbsp. l.; boiled condensed milk - 200 g; a couple of pinches of ground cinnamon.

Cooking cakes. Put butter and 150 g of sugar in a saucepan, add honey. While stirring, melt the ingredients over low heat. Remove from heat and add baking soda quenched with vinegar or lemon juice. Beat in 3 eggs, add cinnamon and beat with a whisk. Then, in portions, enter the sifted flour (set aside 3 tablespoons for the cream). Divide the finished dough (in consistency like sour cream) into 5 parts. Preheat the oven to 180 degrees. Pour portions of the dough into a parchment-lined pan and bake for 7-10 minutes until golden. Ready cakes judge and cut.

For cream in a bowl, mix 2 yolks, 50 g of sugar, 3 tbsp. l. flour, a couple of tablespoons of milk, beat with a whisk. Pour the rest of the milk into a saucepan and put on a slow fire. When the milk begins to boil, add the mixture to it, stirring vigorously. Cook until thickened, then cool slightly. Add boiled condensed milk, beat with a mixer and send to the refrigerator.

Cut the cakes on a plate, chop the trimmings into crumbs. Stack the cakes on top of each other, brushing with cream. At the end, grease the top and sides, sprinkle with crumbs. As a decoration, you can use confectionery powder, melted chocolate. Ready!

5. Honey cakes

 

These cakes are best left to soak overnight. Juicy, airy, fragrant sweets - a chic New Year's dessert.

Ingredients:

flour - 300 g; sugar - 100 g; eggs - 2 pcs.; butter at room temperature - 200 g (150 g per cream); honey - 2 tbsp. l.; soda - 1/2 tsp; boiled condensed milk - 200 g (in cream).

In a saucepan, combine sugar, eggs, honey, soda and 50 g of sugar. Bring to a frothy mass over low heat, stirring, but do not boil. Pour into a tall bowl. Gradually add flour and knead the dough. Divide the dough into three balls and refrigerate for half an hour, wrapping with cling film. Then roll the koloboks into cakes, put them on a baking sheet covered with parchment, prick with a fork and bake in the oven at a temperature of 200 degrees. Bake each cake for 3-5 minutes.

While the cakes are cooling, prepare the cream. Whisk condensed milk at room temperature and 150 g of butter in a bowl. Lubricate the cakes with cream and cut out the cakes with a round cutter. Grind the rest of the cakes with cream and sprinkle on the top and sides of the cakes. Decorate as you wish.

Have a beautiful and sweet New Year!