Strasbourg batter cake. Honey cake (without rolling out cakes)

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 stiff dough and roll them 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.


1. 
   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.
   
2. 
   Bake in an oven preheated to 180-200 degrees for 40 minutes. Remove the finished cakes from the molds and let cool.
   
3. 
   Prepare the impregnation.
   Mix honey, warm water and cinnamon. Add lemon juice. Mix.
   
4. 
   Wash dried apricots and cut into medium cubes.
   
5. 
   Grease the cake with cream, add dried apricots.
   
6. 
   Prepare the cake powder. To do this, grate the chocolate-covered wafers on a fine grater.
   

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.


Beneficial 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!

Honey cake is a cake loved by many since childhood. This 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Only warm dough is rolled into cakes.
6. To get a delicate honey cake, it is better to use sour cream. Sour cream adds a pleasant taste to the cake and makes the cakes airy.
7. 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.
8. You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
9. The taste of the cake can be varied by adding prunes or walnuts to the cream.
10. Before assembling the cake, you need to put a layer of cream on the dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

Honey cake recipes

Preparing honey cake consists of several stages:

It’s better to cook honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak the honey cake for 2-3 days.

Classic recipe: honey cake “Tenderness”

For making cakes you will need 600 g flour, 300 g sugar, 50 g butter, 150 g honey, 1 teaspoon soda, 3 eggs. The cake according to the classic recipe uses 2 types of cream: sour cream and condensed milk. To prepare sour cream cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.

Honey cake with nuts and prunes without rolling out the cakes

To prepare this version of honey cake it takes a little time. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake “Ryzhik” with custard without water bath

Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

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.

Step 1: prepare eggs with sugar.

Take a bowl and use a knife to break the eggs into it. Add sugar to the container and begin to beat our ingredients using a hand whisk or mixer. Beat these two ingredients until smooth and until the sugar is completely dissolved.

Step 2: preparing the dough.

Take a medium-sized saucepan and put honey, butter and soda into it. Mix all ingredients well with a tablespoon and place in a steam bath. To prepare a steam bath, you need to take a saucepan of a size so that the container with our ingredients fits freely into it. Pour it in 3/4 volume of water in such a way that the liquid does not rise too much in the pan when we lower our container with the ingredients for preparing the dough into it. Place a pan of water over medium heat and after the water boils in it, turn the heat to low and, holding the hot container with oven mitts, carefully place the container with the ingredients inside it. Using a tablespoon, mix everything very thoroughly until the butter and honey are completely dissolved. This should result in a homogeneous mass. Turn off the heat and, using oven mitts, remove the container with the prepared mixture from the pan with boiling water. Let the creamy honey mixture cool slightly. And now add the eggs beaten with sugar. Mix everything well again with a spoon. Then, using a measuring cup, pour the flour into our mixture and mix everything thoroughly with a whisk until smooth. Attention: To avoid the formation of flour lumps, it is advisable to constantly beat the mixture with available equipment while adding flour. The consistency of the dough should remind us of thick sour cream, which is how we will bake it. After this, wrap the container with the batter in cling film and place it in the refrigerator. for 2-3 hours so that it infuses.

Step 3: prepare the dough cakes.

Take the container with the dough out of the refrigerator and let it stand at room temperature 1 hour so that it is saturated with the smell of honey. Turn on the oven and heat it to temperature 180°C. At this temperature we will prepare our cakes. Take a baking tray, cover it with baking paper and grease it with vegetable or butter using a pastry brush. Then we place the rim from the springform pan on this surface. By using 2 full tablespoons pour the batter from the pan onto the baking sheet. It is necessary to remember that from time to time it is worth stirring the general mixture with available equipment to maintain the required consistency of the dough. Bake the crust for 7-10 minutes until golden brown. When the cake is ready, remove the baking sheet from the oven using oven mitts. Remove the rim from the springform pan and place it to the side. Using a knife, we trim the paper around the finished cake and transfer it along with it to a separate dish. Covering the baking sheet again with oiled pastry paper, repeat the baking process. We should succeed 5-6 cakes. Attention: We bake the last cake a little harder than the rest. We will need it to decorate the cake.

Step 4: prepare the prunes.

Take a small bowl of prunes and pour boiling water over them for 10 minutes. After the dried fruits have softened slightly, drain the water and use a paper towel to wipe the ingredient dry. Transfer the prunes to a cutting board and use a knife to chop them into small pieces. Afterwards, transfer it to a free plate.

Step 5: prepare the nuts.

To make the topping, you need to chop the nuts. To do this, just chop them with a knife on a cutting board into small pieces and then transfer them to a container separately from the cream and prunes.

Step 6: prepare the cream.

To make our cream airy, it is very important to beat them well before combining the cream with the rest of the ingredients. To do this, put the cream in a bowl and beat it with a whisk.

Step 7: prepare the cream.

Pour sour cream into a bowl and add 5 tablespoons powdered sugar. Using a whisk, whisk the two ingredients well. After this, add whipped cream using a tablespoon and beat everything well again until smooth.

Step 8: prepare the honey cake (without rolling out the cakes).

Attention: Before we grease the cakes with cream, we need to remove the baking paper from each one. So, let's take a wide dish. Its diameter should be greater than the diameter of the cakes. We lay out the first cake layer, and after spreading the cream evenly over its entire surface using a spoon, sprinkle it with chopped prunes. On the second cake layer, after greasing it with cream, place chopped nuts. We similarly carry out the same procedure with the rest of the cakes, with the only difference being that we alternate the ingredients: prunes - nuts. Grease the last fifth cake generously with cream. But the sixth cake layer will already serve as a powder, which we will turn into crumbs using a blender, adding a little chopped nut to it. Don't forget about the sides of the cake: we also sprinkle them with dough crumbs. The cakes should be well soaked in cream. Therefore, we put our honey cake in the refrigerator on the bottom shelf and leave it in this state for 1-3 hours.

Step 8: serve the honey cake (without rolling out the cakes).

Immediately after the cake has been set and soaked in the airy, delicious cream, it can be taken out of the refrigerator and served. And it doesn’t really matter what special occasion you prepare this dish for. After all, you can treat yourself to a piece of this wonderful pastry, washed down with your favorite hot tea, on any day, not necessarily a holiday. Bon appetit!

If you have a large baking sheet, then you can bake one cake, and then cut it into 6 equal parts. Then the cake will take on a square shape.

To make the cream richer, it is best to take homemade cream with a high fat content.

Since the dough contains honey, it is very important not to overdo it with sugar. After all, this can make the cake sickly sweet.

To prepare the cakes, it is not necessary to use a baking pan with removable sides; any round baking tray will also work.

A deep bowl made of heat-resistant glass is also perfect for a steam bath. But this is only if you don’t have a pan of suitable size at hand.