Bakery products

Homemade honey cake

Ingredients for making homemade honey cake

For the test:

  1. Chicken egg 2 pieces
  2. Sugar 1 cup
  3. Honey 2 tablespoons
  4. Butter 100 grams
  5. Baking soda 1 teaspoon
  6. Pinch of salt
  7. Wheat flour 3,5-4 cups in dough and 1/2 woven for rolling
  8. Pasteurized whole milk 3 tablespoons

For cream:

  1. Chicken egg 2 pieces
  2. Sugar 1 cup
  3. Pasteurized whole milk 2 cups
  4. Wheat flour 2 tablespoons
  5. Butter (softened) 300 grams
  • Main ingredients: Milk, Butter, Flour, Sugar, Honey
  • Serving 8-12
  • World Cuisine


A glass (capacity 250 grams), a tablespoon - 2-3 pieces, a teaspoon, a kitchen knife - 2 pieces, a cutting board, a cast iron cauldron, stove, whisk, a silicone spatula, a kitchen towel - 2 pieces, a deep non-stick pan with a thick bottom (capacity 4 liters), a sieve with a fine mesh, a plastic bag, the bottom of a removable baking dish (diameter 28 centimeters), oven, rolling pin, baking paper, blender, metal kitchen spatula, deep bowl, mixer, kitchen mitts, a large flat dish , plastic wrap, refrigerated IR, Portion Control Plate.

Cooking honey homemade cake:

Step 1: prepare the custard base.

First of all, we prepare the custard base for the cream. We beat two chicken eggs with the back of the knife and discard the whites and yolks into a deep, better cast-iron cauldron. Pour sugar and a couple of tablespoons of sifted wheat flour there. Beat these products with a whisk to a homogeneous consistency, fill with milk and mix everything again, trying to make sure that there are no lumps.

Then we put the cauldron on a small fire and boil the resulting mass until thickened, constantly shaking vigorously so that it does not bother to the bottom of hot dishes, and also does not stray into flakes. As soon as it acquires the desired viscous structure resembling a semi-thick uniform gruel, with the help of a kitchen towel, we rearrange the custard in a cooler place and leave it there until it is needed.

Step 2: prepare the dough.

Next we find a very large non-stick, in no case an enameled saucepan with high sides. We dispense 3 tablespoons of whole pasteurized milk, salt, sugar, honey into it and put everything on a very small fire. Melt these products to a liquid consistency without grains, constantly stirring with a silicone kitchen spatula or spoon, so as not to burn.

As soon as the resulting mass acquires a brownish-velvety hue, add butter and wait until the fat has completely melted without stopping to loosen all whisk or scapula.

Then pour soda into the pan, withthe mash starts to foam and rise very much, we cook it quickly and without stopping whipping, until the moment when red stripes protruding from the bottom begin to rise on a light yellow foam.

Then we rearrange the pan from the stove to the countertop and interfere with its contents 2-3 minutes, during this time the mass will darken to caramel color. We give her the opportunity to cool to a warm state and begin to introduce one chicken egg into it, intensively driving them with a whisk.
Then we sift the wheat flour into the resulting mass. We act gradually, adding it to half a glass and at the same time kneading a viscous dough with a spoon or spatula. When this cutlery stops helping, we continue the process on the countertop with clean hands. The amount of flour can vary depending on the quality, so we look at the semi-finished flour product, it should be quite dense, we can say cool, but elastic and non-sticky, much more tender than dumplings. When the dough reaches the desired consistency, roll it into a ball, send it in a bag, wrap it and leave it at room temperature for 15-20 minutesto insist.

Step 3: form and bake cakes.

We don’t lose a minute, turn on the oven 180 degrees Celsius. Then we cover the non-stick baking sheet with a sheet of baking paper and crush the countertop with a thin layer of wheat flour. We spread the dough on it, lightly crush it with our hands, roll it into a sausage and divide it across into 7-8 or 9 equal parts with a metal kitchen spatula.

We take one portion of the semi-finished flour product, sprinkle flour on both sides, roll it into a layer with a thickness of 2 to 3 millimeters and, using a large plate, cut the circle of the desired diameter from the bottom of a removable baking dish or bowl. Carefully wrap it on a rolling pin, transfer to a prepared baking sheet, level it with palms and put in a preheated oven on 2-3 minutes or we stand there until golden brown, but it’s also not worth it to overdry, it will be harsh.

As soon as the base for the cake is lightly browned, we pull the kitchen gloves in our hands and rearrange the baking sheet on the cutting board. Drag the paper and cake onto the countertop and form in the same way, as well as prepare all the others, until the pieces of the semi-finished product are over. Bake the last cuts separately, but a little longer, about 4-5 minutes to a darker beige brown. It is very convenient when there is a couple of baking sheets, on one the baked dough cools, and on the second there is another portion in the oven.

When all the basics are ready, and also slightly cooled, we cover them with a kitchen towel so that there remains a large gap 10-13 centimeters wide and leave it in this form until use. Dry the scraps near the ajar window and grind it into crumbs using a stationary blender, food processor, meat grinder or the old fashioned way with a rolling pin or a kitchen hammer.

Step 4: bring the cream to full readiness.

Next, put in a deep bowl softened butter for cream, cut into small slices. Rub it with a mixer at medium speed for about 2-3 minutes to a snow-white color and light splendor. After that, without stopping the operation of the kitchen appliance, we begin to introduce the beaten mixture of eggs, sugar, milk and flour into the beaten fat. We act slowly, pouring her spoon after spoon, while preparing a more saturated, thick butter cream. This process will take about 10-12 or 15 minutes, everything is relative and depends on the power of the equipment. As soon as the mass increases one and a half to two times, turn off the mixer and proceed to the next, almost final step.

Step 5: collect honey homemade cake.

We put one cake on a large flat dish and grease it with two or three tablespoons of cream. From above, we distribute the second base on it and very neatly press our palms to lie down more densely. Then we lubricate it with an oil-custard mixture and in this way we collect the whole cake until the cakes are over.

The rest of the cream is applied to the sides of the dessert and sprinkle it on all sides with crumbs of ground flour scraps. Carefully tighten the sweet culinary masterpiece with plastic wrap and set in the refrigerator for 6-8, and a beam of 12 hours for impregnation.

Step 6: serve homemade honey cake.

Homemade honey cake is best eaten after prolonged insisting, when it is well soaked and becomes very soft. Serve it cold, after dividing it into 8-12 servings, as a dessert to a sweet table. Along with this miracle, it is customary to serve fresh, only brewed hot or cold drinks, for example, latte, tea, black coffee, cocoa, warm milk, juices, fruit drinks or whatever you like. Enjoy the delicious pastries prepared by your caring handles!
Enjoy your meal!

Recipe Tips:

- sometimes a piece of dough is rolled out immediately on baking paper, then it is pulled onto a baking sheet and baked, in this case, the semi-finished flour product incorporates less excess flour, and the cakes are more tender;

- instead of flour crumbs from cakes, chopped nuts, cookies or chocolate can be used for decoration;

- sometimes in a honey-oil mixture, as well as a cream, put a little crits or vanilla sugar;

- baking soda can be replaced with a baking powder for the test, in total you will need two bags each weighing 12 grams.