Honey cake recipe from Yulia Vysotskaya. Honey cake from Yulia Vysotskaya recipe

Those who lived during the Soviet era remember how mothers and grandmothers baked honey cake on Sundays and holidays. Why this particular dessert? Yes, because in the era of “abundance” the components of the pie were affordable and could be bought in any store.

The old recipe has been forgotten, but chefs still remember it. Recently, the host of the TV program “Eating at Home,” Yulia Vysotskaya, popularly told how to make a fragrant and tasty honey cake. Here are the step-by-step instructions.

Dough

Making honey cake is such a quick task that before kneading the dough, you need to turn on the oven at 190 degrees. Next, melt 100 grams of butter and honey in a water bath.

When the two ingredients are mixed, add 400 g of sugar. Stirring constantly, continue heating in a water bath and let the mixture simmer.

In another bowl, beat 5 eggs. Transfer the foam to the honey-cream mixture. Continue cooking in a water bath, stirring constantly.

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Remove from heat, pour 15 ml of wine vinegar into the mixture and add 15 g of soda. Sifting through a sieve, add 250 g of flour.

Stir and return to the water bath. While stirring, add another 100 g of flour.

Leave on low heat until the dough turns caramel. Remove from heat and add another 250 g of flour. Knead the dough.

“Awesome”: Vysotskaya shared a recipe for honey cake made from the simplest ingredients

Our favorite childhood dessert, honey cake, was also prepared by our grandmothers and mothers. In Soviet times, it was popular not only because of its pleasant taste, but also because the cake was prepared from the simplest ingredients. Yulia Vysotskaya, in her project “Eating at Home,” decided to remember the past and bake a delicious sweet.

So, prepare 600 grams of flour, 400 grams of sugar, 5 chicken eggs, 90 grams of honey, the same amount of butter, 15 milliliters of wine vinegar, 15 grams of soda.

The cream will use a kilogram of fat sour cream, 250 grams of liquid honey, 2 tablespoons of powdered sugar, a quarter of a teaspoon of crushed vanilla pods.

Preheat the oven to 190 degrees. Prepare the dough. Take butter and honey (90 grams), melt over low heat. Add sugar in a water bath and simmer, stirring constantly.

Beat the chicken eggs thoroughly, pour into the honey-oil mixture, cook in a sauna, stirring constantly. The mixture should brew and the granulated sugar should dissolve completely.

Bakery

Cover the countertop with cooking paper. Sprinkle it with flour.

Divide the dough into 6 equal parts. Roll each into a thin pancake. Place on a baking sheet lined with parchment paper.

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Bake for 8-10 minutes. Let the cakes cool. Trim the edges so that the layers of honey cake are uniform and even.

Don't throw away the remaining crumbs - we will need them to decorate the pie.

Master class: “Honey cake” cake at home

Based on your age, weight and activity. Serves as reference information. Refined sugar has a completely white color, sometimes even giving off blue. For the cream. Powdered sugar is sugar crystals ground into flour.

To the shopping list Loading your shopping lists New shopping list. It will also come in handy for you. Add a photo. In full screen. Prepare the dough: place butter and 90 g of honey in a saucepan and melt over low heat, then place the saucepan in a water bath and, stirring continuously, add sugar.

Beat the eggs in a food processor until they increase in volume, add to the pan with butter and honey and, stirring, heat until the mixture is brewed and the sugar is completely dissolved. Remove the pan from the heat and, stirring continuously, add soda and vinegar, then pour in grams of flour through a sieve and mix with a spatula. Return the pan to the water bath and, stirring continuously, warm the dough, then pour another g of flour through the sieve, mix everything, reduce the heat to low and, stirring occasionally, keep the dough in the water bath for another hour until it acquires a caramel hue.

Remove the pan from the water bath and, stirring continuously, add grams of flour, divide the warm dough into 6 equal parts and roll them into thin cakes on baking paper sprinkled with the remaining flour. Grind the cut edges of the dough in a blender into fine crumbs. Cool the cakes completely, then, brush them with cream, place them on top of each other, also brush the top cake with cream and put the cake in the refrigerator.

Sprinkle the cooled cake with dough crumbs on all sides and let it stand, and before serving, sprinkle with crumbs again so that it crunches. Reset everything. As a contour, you can use a plate of suitable diameter.

We don’t throw away the dough scraps - we will need them later. After trying the new dessert, Elizabeth asked about its composition.

But the pastry chef already knew about the empress’s preferences. They told him everything, though after he had already prepared the treat. But still, he did not deceive either. And when the cook said that the treat served was honey, she just laughed.

Info Later, Elizabeth ordered to thank him well for his ingenuity. Since then it has been her favorite dessert! Let's start cooking. I bring to your attention a recipe in which we will look at everything literally step by step.

There will also be a photo for each step. Place the cakes on top of each other and brush them with cream made from 0.5 kg of sour cream, whipped with a glass of sugar. Grease the top and sides of the honey cake with cream and sprinkle with biscuit crumbs, and then decorate the cake with nuts, chocolate or marmalade to your liking. Invite guests and enjoy a delicate dessert that melts in your mouth!

If you don’t have time, you can use this recipe, which differs from the classic cooking scheme. If you press the cakes too hard, the cream will start to drip onto the dish, the cake will not be soaked well and will be dry.

Your task is to ensure that the cream is between the cake layers. This is not difficult, since both creams are quite thick. When the cake is assembled, carefully coat the edges with any cream for better impregnation. Some of the cream will still flow down; carefully remove it from the dish. Sprinkle the top and sides with crumbs, which we kneaded with a rolling pin.

Leave it indoors for a couple of hours and put it in the refrigerator. It is best to soak the cake at least overnight. Be sure to cover to prevent the cake from drying out. I have one more secret. Often, after I finish assembling the cake, there are some cream and honey crumbs left behind.

There is nothing easier than mixing the crumbs with the rest of the cream, putting the delicious mixture in a bowl and putting it in the refrigerator for a couple of hours. Your email will not be published. Save my name, email, and website in this browser for the next time I comment.

Here we add flour as needed; in some cases it took me up to 100 g, because the size of the eggs, the moisture content of the flour, etc. are different. The dough should be soft and elastic. Divide the dough into 8 parts. Cover with film and place in the refrigerator for 15 minutes. While the dough is resting, prepare the cream: sour cream, condensed milk and a packet of cream thickener; if the sour cream is liquid, beat at high speed. I recommend rolling out the cakes directly on parchment. I cut it right away.

Let the honey cake stand for 1.5-2 hours at room temperature, and then put it in the refrigerator for 8-9 hours overnight. I cut it before putting it in the refrigerator. Show everyone. Reset everything. Recipes by Yulia Vysotskaya.

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If you don’t have a blender, you can rub the curd mass through a sieve. You can decorate the cheesecake with orange zest or jam. For this cake I used a wonderful Sicilian wine - Marsala! For the dough: Eggs 3 pcs. Brown sugar 1 cup Butter g Honey tbsp.

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Ingredients:

For the test:

Honey – 4 tbsp. l.
Soda – 1.5 tsp.
Butter – 150 g.
Eggs – 5 pcs.
Sugar – 1.5 tbsp.
Flour – 3 tbsp.

For the custard:

Egg – 1 pc.
Milk – 2.5 tbsp.
Granulated sugar – 1 tbsp.
Flour – 2 tbsp. l.
Vanillin – 1 g.
Butter – 200 g.

For sour cream:

Sour cream – 1 tbsp.
Sugar – 2 tbsp. l.

For decoration:

Nuts – 50-100 g.

Cream for Honey cake with condensed milk and sour cream

Cream with sour cream and condensed milk is considered universal. Suitable for many baked goods, but its best combination was with Honey cake. The soft and light structure of the cream gives the cake an excellent taste. Eliminates cloying without interrupting the main accents. Honey cake is more tender and airy with sour cream and condensed milk cream. Minimum time, maximum pleasure!

Ingredients:

sour cream 200 ml;
condensed milk 1 can.

How to cook:

We take out sour cream and condensed milk in advance. All products must be at the same temperature, otherwise nothing will work. Place sour cream in a medium metal container. We use thick sour cream with a high percentage of fat content, more than 25%. Beat with a mixer for 3 minutes at medium speed until fluffy. Whipped sour cream should be a fluffy and homogeneous mass.

Attention! Apply the cream only to the cooled cakes.

Add condensed milk to the sour cream in small portions and continue beating with a mixer. As soon as all the condensed milk is added to the sour cream, time it and beat for another 15 minutes at medium speed. If the mass increases and thickens well, then we are doing everything right. Now the cream is ready, but it’s better to put it in the refrigerator for 1.5 hours and then use it. Bon appetit!

Honey Bee

Amazing honey cake, I have never tried better! I found the recipe many years ago from Lapulka, and since then I have been baking this cake all the time! I recommend!

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Ingredients:

For honey cakes:

500 grams of flour (maybe a little more or less, depending on the quality and gluten content of the flour)
2 eggs
200 g sugar (I used brown cane sugar, but any will do)
80 g butter
115 grams of honey (about 3 heaped tablespoons)
2 level teaspoons of soda

For cream:

400 g sour cream (fat content 25-30%)
150 ml cream 33%
1 can of boiled condensed milk (380-400 g)
2 heaped tablespoons of honey
For the cream that will cover the top of the cake, you also need gelatin - 1 pack of 11 g. + 50-70 grams of cream (or milk or water) to soak the gelatin (for the cream inside the cake, gelatin is not needed)

How to make bees, see here BEES FOR DECORATION OF CAKES AND PASTRY

Preparation:

Cakes:

Combine eggs with sugar. Beat lightly with a whisk.
Add honey, butter, soda. Mix everything well and place in a water bath: pour water into a saucepan, put it on the stove, when the water boils, place the container with dough on top of the saucepan with water. Heat, with constant stirring, until the mass becomes dark golden brown, the mass has doubled.
Remove the mass from the stove, add flour (sift into the mass). Knead the dough, it immediately turns out very sticky, but when it rests, it stops sticking to your hands, it is very convenient to roll it out.
Cover the dough with film and leave to cool at room temperature (to speed up the process, you can put the dough in the refrigerator) - start rolling out the dough when it becomes slightly warm, not hot.
We begin to roll out the cakes - lightly sprinkle the table with flour, pinch off a piece of the dough and roll it out with a rolling pin to a thickness of 5 mm, thinner if possible, the cakes will still rise during baking.
Cut out the cakes using a plate of the required diameter (add dough to the scraps of cakes and roll out again - for the next cake, or bake together with the cakes - to then use for sprinkling the sides of the cake).
Using a rolling pin, transfer the resulting cakes onto parchment paper greased with vegetable oil and bake at a temperature of 200 ºC. The cakes bake quickly, depending on the oven - 3-7 minutes. Place the baked cakes in a stack and cool at room temperature. While the cakes are cooling, let's make the cream.

Cream:

Combine sour cream, cream, boiled condensed milk and honey. Beat with a mixer until smooth.
Divide the cream into 2 unequal parts. The smaller part is for the top of the cake.
Spread most of the cream over the cooled cake layers and place the cake in the refrigerator. At this time, prepare the cream for the top of the cake.
Pour 1 pack of gelatin with cold cream (water or milk).
Let it swell (with good microcrystalline gelatin this happens quickly - within 5-7 minutes)
Transfer the gelatin mass into a saucepan and heat on the stove, stirring constantly and not bringing to a boil.
When the gelatin has completely dissolved, remove it from the stove, let it cool for 2-3 minutes and add it to the remaining cream with constant stirring. Because The gelatin is still hot, then after adding it to the cream, the cream becomes quite liquid, as it should be.
And immediately, without letting the cream “seize,” pour over the top and sides of the cake and smooth with a spatula.
We make honeycombs. To do this, take a “magic” film with bubbles (pre-wash and wipe dry, carefully, without bursting the bubbles) and apply to the top of the cake.
Using slight pressure, press over the entire surface so that the bubbles seem to be pressed into the cream.
Place the cake in the refrigerator for 15-20 minutes to allow the honeycomb to set. Or, to be sure, you can immediately sprinkle the sides of the cake with honey layer crumbs, then attach the film and leave it to harden overnight in the refrigerator.
To sprinkle the sides of the cake, chop the scraps of honey layers (in a food processor or put them in a bag and go over them with a rolling pin several times). You can also add muesli with pieces of fruit to the crumbs, it will turn out very beautiful!
In the morning, carefully remove the film from the cake.
Decorate with BEES FOR THE CAKE (recipe at link).

Bon appetit!