Just once, having tried to make homemade honey cake, you will forever forget about buying sweets in the store. Using the simplest ingredients, you can easily treat yourself to the most delicious and easy-to-prepare cake without rolling out the cakes. In addition, the finished dessert turns out exactly like in a confectionery shop, however, it is distinguished by its “transparent” composition and unique aroma, which will fill your entire home in a few seconds and gather the family around the same table with a cup of tea or coffee.
- Honey cake without rolling out cakes in 30 minutes - the easiest recipe
- Honey cake without rolling cakes with sour cream
- Honey cake with custard without rolling out the cakes
- Lazy honey cake at home
- Lazy honey cake without rolling out the cakes in the oven
- Delicious chocolate honey cake without rolling out the cake layers
- Honey cake without rolling out the cakes with boiled condensed milk
Honey cake without rolling out cakes in 30 minutes - the easiest recipe
When guests are on the doorstep, and there is nothing to treat them with, we prepare the most delicious and easy-to-prepare honey cake without rolling out the cakes. The finished delicacy is so tender that it literally melts in your mouth, and the combination of honey cakes and sour cream will not leave anyone indifferent.
- Walnut 30 (grams)
- For the test:
- Flour 300 (grams)
- Butter 150 (grams)
- Honey 100 (milliliters)
- Granulated sugar 100 (grams)
- Chicken egg 2 (things)
- Baking soda 1 (teaspoons)
- Salt 1 pinch
- For cream:
- Sour cream 25% 600 (milliliters)
- Powdered sugar 130 (grams)
- Vanilla sugar 1 (teaspoons)
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Honey cake without rolling out the cakes is very easy to prepare. We start cooking with the dough: melt the butter in a saucepan or thick-walled saucepan, add granulated sugar and add honey - heat over low heat, stirring constantly so that the ingredients do not burn and spoil the taste of the cakes.
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At the moment when the contents of the heat-resistant dish begin to gurgle, add baking soda.
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Foaming occurs instantly due to the reaction with soda - this is normal: keep it on the fire for another minute and turn it off.
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Pour the resulting mixture into a deep container and stir quickly to cool quickly.
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As a result, we get a mass that is very similar in texture and shade to caramel.
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Next, add the eggs (one at a time) and mix thoroughly using a whisk.
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Lightly add salt and add sifted premium flour in portions - knead into a stretchy dough.
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Line a baking sheet with a sheet of baking paper and place ½ of the honey dough on it - level it with a spatula, trying to make an even layer.
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Place the dough in a hot oven (180 degrees) and cook until done. As a rule, this process takes no more than 7-8 minutes.
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Cut off the uneven edges of the finished shortcake, then cut it into squares or rectangles according to the size of your honey cake dish. We do the same with the remaining dough and bake the second cake.
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We transfer the trimmings that remain from the corners when leveling to a baking sheet and bake again for another 5-7 minutes. Next, transfer the well-brown dough into a bag and roll it out, thus crushing it almost into crumbs.
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In a blender bowl we crush the walnut kernels and in a separate plate mix them with the crumbs from the cakes - mix.
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Now let’s start preparing the cream: in a deep bowl, combine rich sour cream, vanilla sugar (can be replaced with vanilla extract) and powdered sugar - arm yourself with a whisk, mix and the delicate cream is ready.
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Let's start assembling the cake: place the first cake layer on a flat dish, generously grease it with cream and cover it with the second rectangle of dough.
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We repeat the manipulation until all the cakes are collected together. Lubricate the assembled honey cake generously with cream on all sides.
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Sprinkle the cake with sand and nut crumbs on top of the cream. It is recommended to place the shaped treat in the refrigerator for a couple of hours to completely soak it in.
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If desired, decorate the top with fresh berries and mint.
Bon appetit!
Honey cake without rolling cakes with sour cream
What could be tastier and more aromatic than homemade cakes prepared with special love and care? Especially if we are talking about a tender and airy honey cake, which is a thin cake with honey, soaked in a large amount of butter cream based on sour cream.
Cooking time – 3 hours 30 minutes
Cooking time – 25 min.
Portions – 6.
Ingredients:
For the test:
- Honey – 80 ml.
- Granulated sugar – 100 gr.
- Butter – 100 gr.
- Eggs – 3 pcs.
- Soda – 1 tsp.
- Salt – 1 pinch.
- Flour – 180-200 gr.
For cream:
- Sour cream 25% – 400 gr.
- Powdered sugar – 4 tbsp.
Cooking process:
Step 1. In a small thick-walled saucepan, heat the honey, add soda and, with constant stirring, bring to a caramel color (1-2 minutes).
Step 2. Then, add butter to the honey mixture and melt it completely.
Step 3. Break three eggs into a separate bowl and beat thoroughly using a mixer, adding granulated sugar in portions.
Step 4. Combine the cooled mass of butter and honey with eggs and add sifted flour - knead the dough.
Step 5. Spread half of the dough in an even layer on a silicone baking mat (you can also use a regular baking sheet covered with parchment).
Step 6. Bake the cake at 160 degrees for about 6-8 minutes until golden brown (time may vary depending on the power of your oven). We bake the second cake in a similar way. We align the finished pieces, cutting off the edges, and then cut them into 2, 3 or 4 parts (choose the size at your discretion).
Step 7. For the cream, thoroughly mix the rich sour cream with powdered sugar and generously coat all the cakes, stacking one on top of the other. Be sure to coat the assembled “structure” with the remaining cream on top and sides.
Step 8. Turn the scraps from the honey cakes into crumbs using a coffee grinder and sprinkle over the cake. If time permits, then leave the honey cake in the cold for at least three hours and only then serve.
Step 9. However, if you can’t wait to taste the aromatic delicacy, you can eat it right away.
Bon appetit!
Honey cake with custard without rolling out the cakes
Surely, many people think that making a layer cake like honey cake is a very long and labor-intensive process and, in principle, they would be right. However, you can simplify your life and prepare this honey delicacy without bothering yourself with rolling out the cakes. And in order for the base of the dessert to be moist and tender, we will soak it with incredibly tasty custard.
Cooking time – 40 min.
Cooking time - 30 min.
Portions – 6-8.
Ingredients:
For the test:
- Flour – 140 gr.
- Honey – 120 ml.
- Eggs – 2 pcs.
- Granulated sugar – 70 gr.
- Soda – 1 tsp.
- Vegetable oil – 1 tbsp.
For cream:
- Milk – 500 ml.
- Eggs – 2 pcs.
- Granulated sugar – 150 gr.
- Flour – 60 gr.
- Butter – 20 gr.
- Vanillin - to taste.
For decoration:
- Walnut kernels – 100 gr.
Cooking process:
Step 1. Prepare the cakes: in a deep bowl, mix eggs with sugar using a mixer, add honey, without stopping stirring.
Step 2. Add soda and a little vegetable oil to the resulting mass - stir with a whisk until smooth.
Step 3. Add flour in portions and knead the dough.
Step 4. Cover a large baking sheet with a sheet of parchment paper, coat with a thin layer of oil and distribute the dough, leveling it as much as possible.
Step 5. Bake the cake base for about 10 minutes at 180 degrees. We cut the finished products into squares or rectangles of the same size (depending on the height and width of the dessert you want).
Step 6. Let's make the cream: heat the milk with granulated sugar in a saucepan - without bringing it to a boil, stir carefully until the sweet crystals are completely dissolved.
Step 7. Without wasting time, in another bowl mix the flour and eggs until smooth.
Step 8. Add hot milk (just a little) into the egg-wheat mixture in a thin stream and mix thoroughly.
Step 9. Return the saucepan with the dairy product to the stove and now pour the egg mass into it - stir with a whisk until the ingredients thicken.
Step 10. Add butter and vanillin to the cream for a delicate aroma - mix again and leave at room temperature to cool.
Step 11Place the first honey cake on the bottom of a flat dish, grease it with custard and place the second cake. We repeat the steps until we use up all the blanks. When the cake is assembled, grease the sides and top with the remaining cream.
Step 12. Blend the cake scraps and nuts in a blender until crumbly and sprinkle the honey cake with this mixture to decorate. Place in the refrigerator for 30 minutes to completely soak the cakes in cream, and after the time has passed, brew tea or coffee and begin tasting. Bon appetit!
Lazy honey cake at home
Do you know what a “lazy” honey cake is? This is still the same incredibly tasty dessert, however, prepared using a simplified technology: the cook does not have to knead the elastic dough, use a gram scale to divide it into equal pieces, and then roll it out for a long time into thin layers. But the taste characteristics of the cake remain the same, and the time spent in the kitchen is reduced significantly!
Cooking time – 40 min.
Cooking time - 15 minutes.
Portions – 6-8.
Ingredients:
For the cakes:
- Butter – 150 gr.
- Honey – 100 ml.
- Eggs – 2 pcs.
- Flour – 300 gr.
- Granulated sugar – 100 gr.
- Soda – 1 tsp.
For cream:
- Sour cream 20-25% – 650 ml.
- Powdered sugar – 70 gr.
For filling:
- Walnut kernels – 100 gr.
Cooking process:
Step 1. Combine honey, granulated sugar and butter in a saucepan - place on low flame and, stirring, dissolve all components.
Step 2. As soon as the honey mass becomes completely liquid and homogeneous, add baking soda and actively whisk for about 10 seconds - remove from heat.
Step 3.Let the resulting mixture cool completely (to speed it up, it is recommended to pour the honey mixture into a clean glass container and place it in a large container filled with cold water).
Step 4. Add eggs one at a time into the cooled mixture.
Step 5. Add sifted flour in portions and knead a viscous, homogeneous dough.
Step 6. Place a sheet of parchment on a baking sheet and spread half of the honey dough over it, trying to even it out as much as possible and form a rectangle.
Step 7. Place the workpiece in an oven preheated to 180 degrees for 5-10 minutes (until a golden crust forms).
Step 8. Using a sharp knife, cut off all the uneven edges (put them aside - they will come in handy later).
Step 9. Cut the leveled cake in half. We also bake the second part of the dough and as a result we get 4 layers of honey dough.
Step 10. For the cream, in a separate bowl, combine sour cream and powdered sugar - mix without beating the ingredients.
Step 11. Generously grease the first cake with cream.
Step 12. And generously sprinkle with crushed walnut kernels.
Step 13. Cover the filling with the next cake layer and again grease with cream and sprinkle with nut crumbs, repeat the manipulation with all layers. Cover the assembled cake completely with cream.
Step 14. Grind the dough scraps in a coffee grinder and sprinkle the resulting loose crumbs over the honey cake.
Step 15. Place the dessert in a cool place for at least 3 hours, or better yet overnight, and then cut it into portions and enjoy the unique taste of your creation.
Bon appetit!
Lazy honey cake without rolling out the cakes in the oven
After spending just half an hour in the kitchen, we will prepare an incredibly tasty honey cake with fluffy sponge cakes without rolling, as well as with a delicate sour cream-based cream that perfectly holds its shape thanks to the use of a secret ingredient - a cream thickener.
Cooking time - 30 min.
Cooking time - 20 minutes.
Portions – 6.
Ingredients:
- Granulated sugar – 6 tbsp.
- Eggs – 2 pcs.
- Honey – 3 tbsp.
- Baking powder – 2 tsp.
- Flour – 1.5 tbsp.
- Sour cream 30% – 250 gr.
- Thickener for cream – 15 g.
- Walnut kernels – ½ tbsp.
Cooking process:
Step 1. For speed of action and our own convenience, we prepare the necessary products in the required volume in advance.
Step 2. In a deep container, combine eggs and granulated sugar (3 tablespoons) - beat with a mixer until white foam.
Step 3. Add honey to the light mass and use the mixer again.
Step 4. Add sifted flour mixed with baking powder and knead until smooth and homogeneous.
Step 5. Place parchment on a baking sheet, coat with vegetable oil and spread the viscous dough into an even layer - bake for 8-10 minutes at 180 degrees, carefully making sure that the biscuit does not burn.
Step 6. Carefully remove the hot cake from the heat-resistant dish and let it cool a little time.
Step 7. To prepare the cream, combine sour cream, thickener and the remaining sugar - mix with a mixer until an airy mass forms.
Step 8. The finished cream is stable and holds its shape perfectly.
Step 9. Level the cake at room temperature, cutting off uneven edges, and cut the main part into 3 segments of the same size.
Step 10. Place the cakes on top of each other, generously coating with cream, + completely cover the assembled cake with sour cream.
Step 11. To decorate, grind the biscuit scraps and nuts in a blender bowl and sprinkle the resulting crumbs over the entire honey cake. We serve a tall and fluffy cake to the table in combination with a cup of tea or coffee. Bon appetit!
Delicious chocolate honey cake without rolling out the cake layers
Moderately sweet, tender and melting in the mouth - all these adjectives can easily be attributed to the incredibly delicious chocolate cake, which we will prepare at home without spending a lot of time and effort. And all because the recipe does not require rolling out the cakes: you knead the dough, level it on a baking sheet, bake it and the base of the cake is already ready!
Cooking time – 40 min.
Cooking time - 30 min.
Portions – 8.
Ingredients:
For the test:
- Eggs – 3 pcs.
- Honey – 100 ml.
- Granulated sugar – 100 gr.
- Soda – 1 tsp.
- Salt – 1 pinch.
- Butter – 100 gr.
- Flour – 200 gr.
- Cocoa powder – 30 gr.
For cream:
- Eggs – 2 pcs.
- Milk – 500 ml.
- Granulated sugar – 100-150 gr.
- Granulated vanilla sugar – 10 gr.
- Corn starch – 40 gr.
- Butter (room temperature) – 80-100 gr.
Cooking process:
Step 1. Since when assembling the cake, the custard should be at room temperature, we’ll start cooking with it: in a thick-walled and heat-resistant bowl, combine eggs, sugar, a little milk and starch - mix. Pour the resulting mixture into the remaining milk and heat over low heat (stirring constantly), as soon as bubbles begin to appear on the surface - a minute and remove from the stove.
Step 2. Add vanilla sugar to the hot cream, stir and transfer the custard mixture to another container, which must be immersed in a large plate with cold water to cool quickly.
Step 3.Now let’s get to the cakes: melt the honey and butter until liquid, add baking soda and, while constantly stirring the ingredients, boil for 1-2 minutes. Don’t be alarmed that the base of the dough will start to foam a lot - this is what the interaction of soda and honey looks like.
Step 4. Beat the eggs intensively with a mixer for at least 4 minutes and gradually add granulated sugar to them. Add the honey and butter mixture into the eggs and mix thoroughly. Sift the flour, mixing it with baking powder and cocoa powder. Combine dry ingredients with liquid and knead into a sticky dough.
Step 5. Divide the dough into 2 equal parts and bake them on a baking sheet covered with parchment or a silicone mat, first leveling them as thinly as possible. Cook for about 8-10 minutes at 180 degrees.
Step 6. Cool the baked cakes, trim off the uneven edges and cut into 2, 3 or 4 parts, depending on the size and height you want the dessert.
Step 7. Gradually add the butter, which we previously removed from the refrigerator, into the custard base, constantly whisking the components with a mixer. It is important that the components being mixed are at the same temperature.
Step 8. Coat the cakes with cream, stack one on top of the other, and also coat the sides and top of the cake with the custard mixture. Let the almost finished product brew for about an hour at room temperature, and then cool slightly in the refrigerator (also about an hour).
Step 9. Sprinkle the soaked honey cake with shortbread crumbs, which we obtained by grinding the cake scraps in a coffee grinder. Bon appetit!
Honey cake without rolling out the cakes with boiled condensed milk
Let's prepare a bulk honey cake without rolling out the cakes with a delicate cream impregnation based on boiled condensed milk, cream and coffee.Even an inexperienced cook can cope with preparing such a favorite and such a simple dessert, especially if you follow the detailed steps of the recipe, which are accompanied by detailed photos.
Cooking time – 40 min.
Cooking time - 30 min.
Portions – 6.
Ingredients:
For the cakes:
- Butter – 150 gr.
- Eggs – 2 pcs.
- Granulated sugar – 1 tbsp.
- Soda – 1 tsp.
- Honey – 2 tbsp.
- Flour – 2 tbsp.
For cream:
- Cream 33% – 400 ml.
- Boiled condensed milk – 200 gr.
- Coffee – 3 tbsp.
Cooking process:
Step 1. In a saucepan, combine honey, granulated sugar, butter - melt over low heat and bring almost to a boil.
Step 2. Add soda to the honey mixture, bubbles appear - stir vigorously for 10 seconds and remove from the stove. Add eggs (one at a time) to the caramel mass and then mix the flour into a stretchy dough.
Step 3. Divide the dough in half and bake on two baking sheets, previously lined with parchment (level the mass into a layer using a spatula). Bake for about 10-12 minutes at 180 degrees.
Step 4. For the cream, thoroughly whip the heavy cream, gradually increasing the mixer speed.
Step 5. Add condensed milk to the fluffy mass and beat again until stiff, also add a few tablespoons of natural ground coffee for a rich aroma.
Step 6. Using a sharp knife, cut off the uneven edges (grind them to crumbs in a blender bowl or coffee grinder), and cut the cakes themselves into 2-4 pieces of the same size.
Step 7. Coat each biscuit with cream and stack on top of each other.
Step 8. Generously coat the assembled cake with the remaining cream on all sides.
Step 9. Decorate to your liking.Sprinkle the honey cake with sand crumbs entirely or only on the sides, and distribute thin slices of peach or nectarine and sprigs of fresh mint in the center. Bon appetit!