Honey cake with homemade custard cream. Delicious homemade honey cake with custard - a simple classic recipe with step-by-step photos on how to cook

In the summer, when fresh honey appears, I always bake a honey cake. The recipe for honey cake, like the recipe for borscht, is unique to every housewife. I have two favorite options: with buckwheat dark honey/sour cream (I shared last year, follow the link), and “Honey Fluff” cake with custard, the recipe of which I will share today.

Ingredients for the dough:

• Honey - 2 tbsp. l. (any, but with buckwheat it turns out richer in both color and aroma)
• Eggs - 2 pcs.
• Sugar - 1 glass (volume 250 g)
• Butter - 60 g
• Soda - 1.5 tsp.
• Flour - 3 cups (volume 250 g)

Ingredients for custard:

• Egg - 1 pc.
• Granulated sugar - 1 cup
• Flour - 2 tbsp. l.
• Milk – 1 liter
• Butter - 50 g
• Vanilla extract - 1 tsp. or 1 small packet of vanilla sugar (11 g)

How to make honey cake

Place granulated sugar (1 tbsp) and honey (2 heaped tbsp) into a metal bowl (or glass, but with a fireproof bottom). Mix.

Beat in two eggs and stir again.

Heat butter (60 g) in the microwave until soft (not necessarily until completely dissolved). Pour into a bowl with the rest of the ingredients, stirring constantly.

Let's organize a water bath: pour water into a saucepan, ladle, or small saucepan (two fingers level), place a bowl with the ingredients for the dough on top and turn on the heat. The bottom of the bowl should not touch the water in the saucepan; it will only be affected by hot steam.

With continuous stirring, dissolve the mixture until the grains of sugar disappear, then add baking soda (1.5 tsp). Continue stirring until the mixture begins to foam and doubles in volume.

Remove from the water bath and add flour (3 cups).

You should not add flour right away; add it in small portions, stirring constantly and checking the thickness of the dough. At first the dough will be sticky and liquid, but as you add flour it will begin to thicken and turn into an elastic dough.

When we begin to feel that it is difficult to stir with a spoon, we set it aside and move on to kneading with our hands (you can dust a cutting board or table with flour and knead on the table).

The finished dough should be divided into 8 parts. To do this, it is convenient to first divide the entire volume into two equal parts, then divide each into two more, and the subsequent parts in half again.

The result is eight equal pieces. We roll each of them into a bun and put it in the bowl in which the dough was kneaded.

Cover the bowl with cling film and place in the refrigerator for one hour.

If it happens that you cannot make the cake that day, leave the dough overnight, it will only get better.

Light custard for honey cake

While the dough is chilling in the refrigerator, prepare the custard. There is a recipe on the website (you can follow the link), but for this cake I decided to make a lighter version of this cream.

To prepare it, stir sugar (1 glass of 250 g), 1 egg and 2 tbsp. l. flour. Stir until smooth, then add 1 glass of warm milk to make it easier to combine all the ingredients.

Place the rest of the milk (3 cups) in a saucepan or saucepan on the fire. Heat until hot, then pour in the custard mixture, stirring vigorously so that no lumps form.

Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.

Add vanilla sugar or vanilla extract (1 tsp) to the cream and mix.

It is better to add vanilla sugar at the very beginning, when preparing the custard part of the cream, and vanilla extract - at the end of cooking.

Add softened butter (50 g) to the slightly cooled cream and beat until smooth.
Cover the cream with cling film in a contact manner and leave to cool to room temperature. The film must be in complete contact with the cream, otherwise a thick film will form on it.

Baking cake layers for honey cake

Take the dough out of the refrigerator. If it is very hard, let it warm up for 10-15 minutes at room temperature. Then we dust the cutting surface with flour, then lay out a ball of dough and begin to roll it out until thin (0.5 -0.3 cm). We apply a lid or some dish, the diameter of which can be used to cut the cake. Roll the scraps into a ball and turn them into a cake again.

Cover the baking sheet with parchment, lay out the cakes (I could fit two of them at once, the diameter of the cakes is 18 cm).

In an oven preheated to 180 C (top-bottom mode), send the cakes to bake until golden brown. It usually takes 5-7 minutes for the entire baking process (the time depends on the power of your oven).

As a result, from this volume of dough I got 10 cake layers and trimmings for topping.

Assembling honey cake

All you have to do is combine the completely cooled cakes with the cream - and the honey cake will be ready! Place a small amount of cream on the bottom of the dessert dish to secure the bottom layer.

Then place the first cake layer and grease it with cream (it is convenient to spread the cream over the surface using a silicone spatula). Then add the cake layer again, then the cream, etc. It takes me 2-3 tbsp. l. cream to lubricate each layer.

This is how the stack turns out. Now all that remains is to grease the sides of the cakes. Use a pastry spatula to level the cake or a regular spatula.

It is very convenient to assemble the cake on a special rotating table: this way you don’t have to spin around the cake yourself.

Of course, for homemade cakes, if you are not making confectionery sweets for sale, such a table is not necessary.

You can decorate the cake to your liking: fruits, berries, cookies or other sweets. I love the classic design - crumbs from the leftover cakes. To do this, place the ruddy scraps into the blender bowl and press the “Start” button several times.

You can decorate the cake right away, or wait until it is better soaked (so that the crumbs don’t get wet). Let the honey cake brew for 8 hours (it’s better to put it in the refrigerator overnight). And then we serve it to the table!

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos online and admire the cakes. Thank you!

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Probably every housewife has baked this wonderful cake at least once, and often we are used to using the same recipes. But today I want to offer you a classic recipe for honey cake with custard, which, in my opinion, turns out perfect, even if you make it for the first time.

This honey cake with custard turns out tender, rich and quite large. In this cake I made 14 thin cake layers, and due to the fact that they are so thin, it was perfectly soaked. By the way, it soaked in just an hour, which I was pleasantly surprised by. I’ve heard more than once that not everyone likes this cake because it’s dry, but in this recipe it’s perfect and not dry at all.

An important component for a honey cake is a delicious custard made with milk, which takes about 5 to 7 minutes to cook and is quite thick so as not to drip off the cakes. The thickener in it is flour, but if you want, you can use half of it with starch. I also know people who add semolina instead, but I still like it with flour. Also, in the classic version, more butter is added to the cream, but I don’t like fatty butter, and prefer it in smaller quantities, for a more delicate taste.

For someone who has never made it, this is no longer a problem, because I have described in detail how to bake a soft honey cake at home so that it is just as tasty. The main thing is to first read the entire recipe to the end and do not neglect the tips that will really simplify the cooking process for you.

So be sure to try to make the same classic honey cake with custard, and this recipe with step-by-step photos will be a hint for you.

I think every housewife simply must be able to make such a cake, and not only be able to do it, but also make it delicious, so that guests always ask to write down the recipe for them, or give them a link to it, as has recently become the custom. I also recommend watching if you like this combination better.

Ingredients:

• Chicken egg – 2 pcs.
• Sugar – 200 g
• Butter – 80 g
• Honey – 3 tbsp
• Soda – 1 tsp
• Wheat flour – 500 g

Cream:

• Milk – 750 ml.
• Butter – 150 g
• Sugar – 250 g
• Flour – 5 tbsp
• Chicken egg – 2 pcs.
• Vanilla - a pinch

How to make honey cake

Melt the butter in a water bath and let it cool slightly. Then I add sugar, eggs and honey to it.

Now lightly whisk everything until smooth. A mixer is not needed here, since I only beat it a little.

Next I add baking soda. The original needed 2 tsp, but I add only half, otherwise I’m afraid that it will taste like it. And I mix it back.

Since honey cake is usually made in a water bath, this case is no exception. I place the bowl or saucepan with the dough in a water bath where the water is slightly boiling. Now I wait until the foam doubles in size, and this happens due to the reaction of soda to high temperature. It is important that the sugar dissolves. All this time it is necessary to periodically stir the mass.

Next, I add flour in parts and begin the process of kneading the dough, which in the end should turn out soft.

The dough is still warm, but not sticky and quite elastic, so for now I leave it to cool for a while.

Now is the time to start making the cream. I have a recipe for custard with milk for a honey cake, and I think it’s the most delicious. First, pour milk into a thick-bottomed saucepan, add eggs, sugar, flour and vanilla. I mix everything well with a whisk and let it cook until it thickens.

Be careful, this cream often burns, so it is advisable to stir it all the time and not leave it for a long time, otherwise you will have to redo it. When it becomes thicker, add soft butter and stir.

The result is a perfect, classic custard for honey cake without lumps. It will become even thicker as it cools. It is also suitable for other desserts.

I divide the cooled dough into 9 equal parts, each weighing about 100 grams, with an error of +- 5 g.

Sprinkle the surface with flour and begin to roll out the cakes thinly. I roll them out very thinly, and to prevent them from sticking to the surface, I periodically dust it with a little flour. Then I transfer the dough onto parchment. Then, using the bottom of a springform pan, I cut out the desired diameter for the cake. I have it 22 cm.

I bake the honey cake cakes in a preheated oven at 180 degrees for about 5 minutes, or until golden. Immediately after it’s ready, I take it out of the oven and remove the parchment, because if you don’t remove it right away, it will dry out a lot. I do the same with the others. I don’t throw away the scraps, but first I also form more cakes out of them, and then I leave a little for topping.

Now I start assembling the cake, put one cake layer on the tray and grease it generously with cream, then the second layer and do the same steps. Finally, I coat the top and sides of the cake. Since there is a lot of cream, the result is an excellent honey cake recipe that melts in your mouth.

I also put the leftovers from the last few cake layers on parchment paper and put them in the oven to bake. They are baked at the same temperature until golden brown. Then I immediately remove them from the parchment and let them cool slightly.

I break the baked trimmings into pieces and grind them with a rolling pin, in a mortar or blender into crumbs. Now I fill the entire cake with them on top and sides, trying to cover all parts with this crumb. It is of course more difficult to do this from the side, but it is worth it.

This is the step-by-step recipe for honey cake with custard. I like that the cake is very smooth and not hilly, which means that everything was done correctly. Thanks to this, it is very easy to decorate it with anything on top, be it just mastic, cream, berries or candies.

The classic recipe for honey cake with custard is simply excellent, so soft and tasty. When I cut it, after an hour from finishing cooking, I thought it would not be soaked yet, but what a surprise I was when I saw how soft it had become. Therefore, if you do not have time to prepare it for the holiday in advance, then do not worry, it does not need much time to soak. Bon appetit!

Ingredients:

• Flour - 3 tbsp. + 4-5 tbsp. l.
• Egg - 6 pcs.
• Honey - 4 tbsp. l.
• Sugar - 1.5-2 tbsp.
• Butter - 200 grams.
• Milk - 1400 ml.
• Vanillin - 1/4 tsp.
• Soda - 1.5 tsp.
• Salt.

Melting dessert for those with a sweet tooth

Delicate, fragrant, melting honey cake with custard will win the heart of any sweet tooth from the first bite. This dessert is ideal for a tea party, a children's party, a friendly meeting, and preparing it is not at all as difficult as many people think.

By the way, the recipe for honey cake with custard is not a classic, although for many it has already become one. The original honey cake is made with sour cream; it was in this form that the wife of Emperor Alexander I, Elizaveta Alekseevna, tried it more than two centuries ago.

Custard honey cake with sour cream quickly became popular outside the royal palace, and over time many variations of its preparation appeared. Today it is prepared with cream, condensed milk, there is even a honey-chocolate cake with custard, often using berries, nuts, jams, etc. as filling.

The recipe for honey cake with delicate custard gained popularity in the Soviet era, and the dessert itself received the affectionate name Ryzhik due to the rich golden color of the cakes.

Honey cake with a layer of custard is a real confectionery miracle. The combination of crumbly cakes and delicate cream is simply perfect, and the honey aroma ties everything together and makes the cake a desired delicacy for all those with a sweet tooth. By the way, homemade honey cake with custard has nothing in common with the product from the store, so you should at least sometimes cook it yourself if you want to enjoy the perfect dessert.

A delicious custard cake goes perfectly with tea or coffee, a glass of milk or fruit juice. This delicacy will be appreciated by adults and children, and guests will certainly be delighted with the aromatic dessert.

A step-by-step recipe will help you prepare an ideal honey cake with custard in all respects. Of course, you will have to spend a little time and effort, but for the sake of such a result, you won’t regret anything.

Preparing cake layers for honey cake

Every housewife must have a recipe for homemade honey cake with custard in her piggy bank, because such a dessert will be an ideal treat for any occasion. There are several options for its preparation and all can rightfully be considered ideal. But among them one can highlight one special one - the “Honey Fluff” cake with light custard. The name speaks for itself; this cake is tender, airy and very light.

The “Honey Fluff” cake with custard is quite easy and quick to prepare, but it will also quickly turn into crumbs, because guests are simply crazy about such a treat.

The step-by-step process of making a honey cake is divided into three main stages: kneading the dough, baking the cakes, and preparing the cream.

1. To make the dough for a classic honey quiche, you need to prepare a steam bath by heating water in it in advance.
2. In a deep cup, combine honey with eggs (3 pcs.), butter (100 g) and sugar (0.5-1 tbsp), mix well and heat in a water bath (you can add a pinch of salt if desired).
3. When the sugar dissolves, add soda and stir. The mixture will foam. Continue heating the mass with constant stirring for about another 6-8 minutes.
4. Remove the cup with the sweet mass from the bath and immediately begin adding sifted flour to it.
5. Using a mixer with a dough attachment or a regular spoon, mix all ingredients.
6. Knead the dough for 3-4 minutes. The main thing is not to overdo it with flour, otherwise the cakes will turn out tough.
7. As soon as the dough becomes plastic, cover it with cling film and put it in the freezer for 40-60 minutes.
8. Remove the frozen dough from the freezer, then divide it into 8-10 equal parts, rolling them into balls.
9. Lightly roll all the balls in flour and put them in the refrigerator.

The cake layers for honey cake with custard are prepared according to the classic recipe.

1. Take one ball of dough out of the refrigerator and roll it out thinly on baking parchment, forming a circle of the desired diameter (24-26 cm).
2. Place the cake in an oven preheated to 180-200°, bake for 2-3 minutes. At this stage, everything is individual and depends on the capabilities of the oven. If there is a convection mode, you can bake 2 cakes at once, one each on the upper and lower levels. The finished cake should be well and evenly browned.

Depending on the desired result, the cakes can be either golden or darker. The latter are ideal for honey cake with Ryzhik custard.

Remove the finished cake from the oven and immediately trim it using a pan lid of a suitable diameter. The trimmings should be saved.

Bake the remaining cakes in the same way, cool them at room temperature and fold them into piles.

Making custard

1. Pour 5 glasses (250 ml) of milk into a thick-bottomed saucepan, add sugar and bring to a boil.
2. Separately, beat the eggs with salt and vanilla, gradually adding flour (4-5 tbsp).
3. After 4 minutes of beating, pour the remaining milk into the mixture and continue beating for about 1-2 minutes.
4. Pour a glass of hot milk from the pan into the egg-flour mixture, without stopping stirring.
5. Pour the mixture into a saucepan with the rest of the milk and cook until thickened over low heat, stirring all the time.
6. At room temperature, soften the butter, add it to the custard and beat again with a mixer (about 2 minutes).
7. Cool the cream at room temperature, then generously grease the cakes with it (3-4 tablespoons for each).
8. Grind the reserved cake trimmings into crumbs, following the recipe, sprinkle them evenly over the honey cake with custard on all sides, as in the photo.
9. Place the finished cake in the refrigerator for 6-12 hours so that it is well soaked.

The custard cake prepared according to this recipe is a real miracle. If desired, you can supplement it with berries or, instead of sprinkling with crumbs, pour chocolate on top, sprinkle with chocolate chips, nuts or cookie pieces.

If it still seems that making such a honey cake with custard is difficult, then it is better to watch a video that clearly demonstrates the whole process.

Honey cakes with custard will turn out different each time if you take the options for their design and serving from the photo. The same applies to the number of cakes: you can make a lot of them and very thin or smaller and thicker. In the second case, the cream should be more liquid in order to thoroughly saturate the entire thickness of the cake.

Honey cakes are a whole family of very tasty, tender, juicy, melt-in-your-mouth cakes. Honey quiche is one of them. This cake is usually prepared in advance for the holiday table, but you can also make a faster version: in almost an hour and a half you can get a wonderful treat for your evening tea. The recipe for honey cake with custard can be complex, using various additions that give a special flavor to the product. And there is a very simple version of it, the so-called classic honey cake, with custard. And all these varieties of homemade honey cake with custard are united by the basic principle of its preparation: it is formed from several cake layers, baked with the addition of honey, and generously coated with custard. One more detail: when working with this dessert you have to handle the cakes very carefully; they are very fragile and brittle.

To avoid unexpected “accidents”, for the first time try to use the instructions and photographs of the process of preparing honey cake with custard. The photo will tell you the right path for your efforts and actions. And also, to save time and products, it would be correct to use recipes with photos when preparing custard, honey cake.

There are a few more tricks to consider when making this cake, but we'll cover them at the end of the article in our tips. We also recommend using a step-by-step recipe for preparing honey cake with custard, which describes in detail the entire process and all the culinary subtleties of this action. With this preparation, you are sure to have a wonderful honey cake. This homemade recipe with custard, after two or three attempts, will become your signature dessert dish for the holiday table.

The dough needs to be cooked in a “steam bath”. Pour water into a large saucepan and place a smaller saucepan in it. The boiling water will heat the small saucepan;

Honey cakes usually bake very quickly and if they are overcooked, they will be a little bitter, and the cake will not be well soaked and will turn out dry;

Do not leave the cream unattended for a minute when preparing it, do not stop stirring it, then the cream will not burn and will turn out homogeneous;

If the dough is brewed in a water bath, then there is no need to quench the soda, and if the dough does not warm up in this way, then the soda should be quenched with lemon juice;

The dough for the cakes should be placed in an oven well heated to 190 degrees;

Milk for custard can be replaced with water, then you will get a lighter cream;

Bulk ingredients for the cream are mixed directly with milk or in the sequence recommended by the recipe, and then heated over a fire until it reaches a thick consistency. After this, the cream is cooled and the cakes are greased with it;

You can use liquid or thick honey for cakes, just keep in mind that the mass of thick honey is less than liquid honey. A tablespoon of thick honey contains 30 grams, and liquid honey 35 grams;

Honey cake with custard can be coated not only with cold, but also with hot cream. This way it will soak faster, but it will taste better if you soak the cake with pre-chilled custard;

Honey cake is a favorite delicacy of many people. Many different recipes have been invented. The honey cake with custard is especially popular and loved, just like . The preparation process for this delicacy will take a little longer. But the cakes are baked to the same standard as the classic recipe. The main thing is to let the cake soak well. The dish will contain a large amount of calories due to the thick sweet coating.

Recipe for honey cake with custard soaking

Let's look at how to make honey cake with custard. This is a pretty simple recipe. You just need to reserve time and also prepare the following products:

For the test you need:

• 2 eggs;
• Approximately 0.5 kg of flour;
• Butter – 80 g;
• Honey – 3 large spoons;
• Sugar – 200 g;
• Soda – 2 small spoons.

For impregnation:

• Raw milk – 0.5 l;
• 2 eggs;
• Sugar – 200 g;
• Butter – 200 g;
• Flour – 3 large spoons;
• Vanillin for aroma - 1 sachet.

Now the honey cake recipe itself. We start cooking with the dough.

1. Combine pre-melted butter, honey, sugar and eggs in a small container, preferably a saucepan. Gently beat the resulting mass with a mixer. You can use a whisk. Now add baking soda and stir a little;
2. Place the container with the mixture in a water bath. To do this, immerse a small saucepan inside a larger saucepan, where water has already been poured;
3. We wait until the volume of the resulting mass increases approximately 2 times;
4. Pour the pre-sifted flour into a separate wide bowl, make a small well in the center and gradually add the resulting hot mixture. Start kneading the mixture with a spoon, then continue with your hands. The finished dough should be slightly sticky, but not too stiff or completely soft;
5. Cover the container with the prepared dough mixture with cling film and cool for half an hour.

While the dough is rising, prepare the cream for the honey cake:

1. In a separate saucepan, combine milk, eggs and sugar. Add a packet of vanilla. Stir a little, add flour and stir thoroughly to avoid lumps. Now transfer the saucepan to a low flame;
2. Stirring regularly, wait until the mixture boils a little, turn down the flame and continue cooking until thick;
3. Cool the finished mixture completely, add softened butter and beat with a mixer at medium speed;

Let's return to our dough, which has cooled and is ready:

Prepare the honey cake step by step using this recipe with photos. The cooking instructions are very simple, so you can easily prepare this culinary creation yourself. You can also use two creams at once - and, in turn, coat the cakes with them. This scheme will help make your sweet dessert even more original and tastier.

Video: Honey cake with custard. Simple and quick recipe