Home-made Honey cake turns out to be very fragrant and tender if you choose the right impregnation for it. Thanks to a variety of recipes, cakes can be soaked in cream made from various products.

Classic condensed milk impregnation

Honey cake cakes can be soaked in various creams, which will make them even more tender and soft. Condensed milk and butter are two products from which you can prepare the perfect impregnation in a matter of minutes. Let's prepare a classic cream for honey cake with condensed milk.

For this recipe you need to choose only high-quality condensed milk, in an iron can. A condensed product made from milk powder is not suitable for cake.

This cream is very high in calories, but at the same time very tasty. While assembling the cake, keep all layers cold to prevent the butter from melting.

Cream for honey cake with boiled condensed milk

To soak the honey cake, you can easily and quickly prepare cream with boiled condensed milk, which on its own will not be able to properly soak the cakes.

Ingredients:

• 1 can of boiled condensed milk;
• butter – 200 grams.

Cooking time: 5 minutes.

Calorie content per 100 grams: 320 kcal.

1. Place the softened butter in a deep bowl, add condensed milk to it;
2. Using a mixer, beat the mixture well until its consistency becomes homogeneous.

In order for the cakes to soak well, they must be soft and tender. Such cream will not be able to saturate a cake that is too dry, and it will turn out tasteless.

Cooking without oil

To impregnate the cakes, you can use various creams, which can be prepared even from the most simple products. We offer a recipe for butter-free cream for honey cake.

Ingredients:

• 200 milliliters of cream;
• sugar – 0.5 cups;
• egg - 1 piece;
• starch - 2 teaspoons.

1. Beat the egg well, add starch to it and mix well;
2. Add a third of the cream to the egg mixture, stir until a homogeneous consistency is formed;
3. Pour the rest of the cream into a saucepan, add sugar and bring to a boil, pour it in a thin stream into the egg mixture, stirring quickly;
4. Place the saucepan with the cream on low heat, stirring constantly until it becomes thick.

The cream should become thick, but it should not be brought to a boil so that it does not burn and its taste does not deteriorate.

Sour cream for honey cake

Another option for cream for “Medovik” is sour cream. It can be cooked different ways, but to make it thick, rich and fatty, it is best to use this recipe.

Ingredients:

• sour cream – 600 milliliters;
• vanilla sugar;
• powdered sugar – 225 grams.

Calorie content per 100 grams: 209 kcal.

1. Place the sour cream in a deep bowl, add sugar, add vanillin, mix well;
2. Using a mixer, beat the cream for 20 minutes at high speed until thick.

The cream turns out airy, tender and very tasty. If the sour cream is low-calorie, it is best to add a packet of thickener to it, thanks to which the mass will become thick.

Custard

Preparing custard is not as difficult as it might seem at first glance. Some housewives try to use other ingredients just to avoid this complex process.

Ingredients:

• milk – 1 liter;
• vanillin;
• flour - 70 grams;
• eggs – 3 pieces;
• sugar – 250 grams;
• butter – 250 grams.

Cooking time: 30 minutes.

Calorie content per 100 grams: 215 kcal.

1. Combine eggs, sugar, vanillin and flour in a deep bowl and beat with a mixer;
2. Without stopping whisking, pour in milk in a thin stream until the mixture becomes homogeneous;
3. Everything is poured into a saucepan, placed on low heat and the mass is cooked until it becomes thick, stirring constantly;
4. Remove the mixture from the heat, give it time to cool, add softened butter and beat with a mixer.

The cream perfectly saturates the cakes, makes them soft; during cooking, you can add vanilla sugar, which will make the baked goods even more flavorful.

Recipe for cream made from milk and condensed milk

To soak honey cakes, you can use various creams, which reveal the taste of baked goods in different ways. To prepare them, you can use the products you have in the house, experiment and use your imagination.

Delicate, tasty, rich cream goes perfectly with honey cakes and biscuits. In its preparation, it is a little similar to custard.

Ingredients:

• vanilla;
• 200 milliliters of condensed milk;
• 100 grams of butter;
• 1 glass of milk;
• 50 grams of sugar;
• 50 grams of flour.

Cooking time: 20 minutes.

Calorie content per 100 grams: 213 kcal.

1. Sift the flour into a thick-bottomed saucepan, add milk, sugar, vanilla sugar and mix well so that there are no lumps;
2. Place the saucepan on low heat and cook, stirring continuously, until the mixture becomes thick;
3. Cool the milk mixture, combine with condensed milk, mix and add butter softened at room temperature, beat well with a mixer.

To prevent the mass from separating, oil must be added in small portions, then it will beat evenly and become fluffy.

Semolina cream

If there is Small child and you want to pamper him with something tasty, but at the same time not harmful, you should pay attention to this cream, which he will definitely like.

Ingredients:

• milk – 1 liter;
• salt - 3 grams;
• sugar – 400 grams;
• semolina – 80 grams;
• butter – 600 grams.

Cooking time:

Calorie content per 100 grams: 312 kcal.

1. Pour the milk into a saucepan, add a little salt to it, boil, add semolina and cook for 15 minutes;
2. Transfer the softened butter into a deep container, pour sugar into it and beat with a mixer until the mass becomes fluffy;
3. Add one tablespoon of chilled semolina to the oil mixture, without stopping the beating process, until all is added.

You can add lemon zest to this cream, which will add notes of freshness, lightness and complement the taste of the cakes. It turns out airy, snow-white, beautiful and is ideal for soaking thin honey cake layers.

Caramel cream

To impregnate Medovik you can use not only creams prepared according to classic recipes, but also others that are no less interesting and tasty.

Ingredients:

Cooking time: 5 hours.

Calorie content per 100 grams: 146 kcal.

1. Pour sugar into a frying pan with a thick bottom, add water and cook the caramel over low heat until golden brown;
2. Without removing the frying pan from the heat, pour 1.5 cups of cream into the mixture, stir and bring to a boil;
3. Pour the mixture into a flat container and place in the refrigerator for 4 hours;
4. Pour the caramel into a deep bowl, add the remaining cream and beat at high speed until fluffy.

The mass turns out to be light, tender, with caramel notes that go perfectly with honey cakes.

Cream of sour cream and bananas

Making cakes is a real culinary art. Not every housewife manages to cope with baking, but even this skill can be learned.

Ingredients:

• 120 grams of powdered sugar;
• 2 bananas;
• 10 milliliters of lemon juice;
• 0.5 liters of sour cream.

Cooking time: 15 minutes.

Calorie content per 100 grams: 188 kcal.

1. Bananas are peeled, cut into pieces, placed in a bowl and crushed using an immersion blender;
2. Add chilled sour cream, sugar to the fruit puree and beat well, add lemon juice at the end.

You can also chop the bananas with a fork, but in this case you will feel pieces of fruit in the honey cake.

To prepare the cream, you must choose only high-quality and fresh products. For butter, buy good butter, which is softened in advance - you just need to take it out of the refrigerator and leave it for an hour in a warm room. It is best to beat it in a container that is placed on ice or in a bowl with cold water, so it will not lose its shape and remain thick.

The quality of the custard depends on how much starch or flour is added to it. The more of these products there are, the thicker the mass will be. To avoid lumps, flour should be added gradually and in small portions.

The texture of butter creams is delicate, light and airy, and very pleasant to the taste. They can be used not only for honey cake, but also for soaking shortbread and sponge cakes.

To sour cream turned out thick, you need to choose sour cream with 30% fat content, it must be cooled before whipping. If you add a little cream to it during cooking, it will become more stable.

“Honey cake” can be coated with different creams and each of them will add special notes to the baked goods. Regardless of what cream will be used to soak the honey cakes, they must be cold.

Honey cake is considered one of the most delicious and beloved cakes by all. There are quite a few options for its preparation, and the process itself is simple and does not require special skills. However, you don’t always want to prepare exactly the cream for the honey cake that is suggested in the recipe. Sometimes there are not enough ingredients or there is a desire to make the cake more festive.

Oil cream

It is considered universal, but is better suited for soft cakes. It is very important to choose the right oil, because the consistency and taste of the cream depends on it. Therefore, you should use a fresh and high-quality product.

It is better to choose high fat oil. It whips better and does not separate.

This cream for honey cakes:

• easy to prepare;
• keeps its shape;
• It is convenient to make decor from it;
• has a pleasant taste.

On sugar syrup

For 300 g of butter you will need: 230 g granulated sugar, 12 tablespoons water. Mix sugar and water, put on fire and boil until completely dissolved. Be sure to remove any foam that has formed. Cool the syrup after preparing it, otherwise the butter will melt when you add it.

Beat the butter well with a whisk. You should get a lightened elastic mass. Only then gradually add syrup. The result is a homogeneous, soft and glossy cream that holds its shape well.

Recipe with condensed milk

Cream for honey cake with condensed milk is very easy to prepare. You can use regular or boiled condensed milk. It just changes the taste and consistency.

If the boiled condensed milk is slightly sugared, it is enough to preheat it, which will help dissolve all the grains of sugar.

Required 1 can of condensed milk and 300 g of butter. Beat the butter until smooth and gradually add condensed milk. If you use the boiled version, the cream will be slightly thicker and have a caramel flavor. Cream for honey cake with condensed milk is a delicious option that is suitable for a festive table.

Stuffing on eggs

This recipe for honey cake cream requires some care, but the resulting product is very tender and incredibly tasty. It can be used for cakes and decoration.

Required: 2 eggs, 120 g sugar, 200 g butter. Place sugar and eggs in a small container and place them over low heat. Constantly whisking the mixture until it doubles in size. The mixture should heat up to no more than 45 °C. Cool the resulting mixture for easy mixing with oil.

Beat the butter until it has an elastic consistency and a uniform color. After this, add the egg-sugar mixture in a thin stream. Beat the total mass until fluffy and apply to the cakes. It stores well in the refrigerator and can not be used immediately after preparation.

Sour cream or cream

This filling is ideal for all types of cakes. When choosing cream or sour cream, it is advisable to give preference to products with high fat content. This will help them whip better without the use of thickeners.

It is advisable to use powder instead of sugar. It will be a kind of thickener and will not allow cream or sour cream to release whey.

This cream:

• gentle;
• elastic;
• requires little time to prepare;
• can be used for decoration.

Sour cream version

It will require: 500 g sour cream, a pinch of vanilla, 200-250 g powdered sugar. Leave the sour cream in the refrigerator first, which will help make it thicker and easier to whip. If it was not possible to cool it in advance, you can place the container with sour cream in a bowl of ice. Beat the sour cream until smooth, then gradually add powdered sugar and vanilla.

Cream of cream

For 400 ml of 35% cream you will need 200 g of powder. Cool the cream in advance. Beat them with a whisk until fluffy, only then add powdered sugar. The mass should be thick, stick well to the whisk and not spread out.

Filling for good soaking

It is believed that custard perfectly soaks hard cakes, making them incredibly soft and tender. Preparing this cream is simple, but it requires care and adherence to the recipe. Then the mass will be homogeneous, without lumps and quite thick.

But you don’t always have the opportunity or skills to prepare just such a cream. Therefore, some housewives replace it with semolina. It's really good cream for honey milk cake, which is incredibly quick to prepare. But it is not suitable for decorating a cake, as it holds its shape rather poorly. Still, this does not prevent you from using it for cakes.

Custard

For 1 glass of milk you will need: 1 egg, 125 g sugar, 1 tablespoon flour. In a saucepan, mix the egg with flour until the lumps disappear completely, then add a couple of tablespoons of cold milk. Mix the main milk with sugar and heat until boiling. Then carefully pour the milk mixture into the egg-flour mixture, remembering to stir it all the time with a spatula. Place the resulting mass on low heat and stir continuously until thickened, but do not let it boil.

Semolina option

For it you will need: 750 ml fresh milk, 250-300 g sugar, 130 g butter, 7-9 tablespoons semolina. Mix milk and sugar and let them boil. Only after this, carefully add the semolina, stirring constantly. If necessary, you can increase the amount of cereal, but it is important to remember that when it cools, the mass becomes much thicker than when it is hot.

After semolina, add oil and bring the mixture to a boil. Let it simmer for 3-4 minutes, remove and cool slightly. This cream is really ideal, because it will be somewhat reminiscent of custard. And if you add honey to it, the cake will get a more pronounced taste. It is better to use it warm, then it perfectly saturates the cakes and is easier to distribute over them.

Attention, TODAY only!

Some general advice for preparing the Honey cake according to the classic recipe: firstly, the number of eggs is indicated for category C-0 (these are large eggs), if you have a different category, and the eggs are correspondingly smaller, then take 4 pcs.

Secondly, the taste of the cakes is very dependent on the honey: the darker the honey, the more intense the honey taste of the cake. But be careful - dark honey can give a slight bitterness. You can take liquid or thick honey (I use the latter option).

Let's start preparing our Honey Cake ( classic recipe).

In a bowl, lightly whisk the eggs.

In a small saucepan with a thick bottom, combine 200 g of sugar, honey and half the butter. Let the honey melt over medium heat, stirring. Pour the eggs into the honey-butter mixture and stir until the sugar and butter dissolve. I cook for 5-7 minutes.

I add soda and leave it on the heat for another minute. Everything should double in size. I take it off the fire.

I pour the mixture from the pan into a large bowl and gradually add the flour. I knead the dough until smooth. Carefully form a ball and let the dough cool for a couple of minutes.
I divide the dough into eight parts and roll each into a ball. I cover with a towel to prevent it from getting airy while the oven is heating up (temperature 200°C).

I roll out a thin layer from each bun, prick it with a fork and put it in the oven (3 minutes per cake).
To prevent the cake from deforming, roll it out directly on the paper and then transfer it to a baking sheet.

From the still warm cake, I cut out a circle or square of the required size.
I put what’s left of the cake layers into a blender and grind it - they will be used to decorate the cake.

Now you can start preparing the cream.

The classic Honey cake has sour cream, but I suggest making two at once delicious cream: with condensed milk and sour cream.

When choosing sour cream for cream, you need to remember one thing - the higher the fat content of the sour cream, the juicier the cake will be.
For sour cream, beat the sour cream with a mixer, gradually adding the remaining sugar. This will take 10-15 minutes of your time.

For the second cream, you need condensed milk without unnecessary additives. No condensed milk or condensed milk product with vegetable fats will work.

Beat the remaining softened butter with condensed milk into a homogeneous cream.

The Honey cake is baked in many countries around the world. And, of course, every family has its own secret for preparing cream for flavored shortcakes.

The cake is prepared with different impregnations - butter, custard, sour cream or condensed milk. Chocolate, nuts or dried fruits are added to the cream. Usually, such a cake is eaten very quickly, without leaving even a crumb!

1. Sour cream
Thanks to its structure and light sourness, sour cream emphasizes the amazing taste of the cake. It perfectly soaks the cakes, making them moist and tender.
Preparing sour cream impregnation is absolutely simple. To do this, you need to take fresh (the fattest) sour cream and sugar. Beat the products well with a mixer or whisk.

2. Custard
Custards are great for honey cakes.
The most common type of cream is the classic recipe made with milk. To prepare this cream, you will need: milk, eggs, starch or flour. All you need to do is mix the eggs with granulated sugar and flour. Then pour the mixture into the heated milk and cook until the cream thickens. Grease the cakes with the prepared cream.

3. Semolina cream
This cream is suitable for wives of true gourmets or mothers who prepare delicacies for babies. Airy, snow-white, tasty - these are not all the qualities of semolina cream. It is simply ideal, not only for honey cake, but also for many other cakes.
To prepare the cream, you will need: milk, semolina, butter, sugar and a pinch of salt. First you need to cook semolina porridge, add salt. Cool the finished porridge. Cream butter with sugar. Add the oil mixture to the porridge and beat everything well again. The end result will certainly please you!

4. Cream with condensed milk
This cream is one of the simplest and delicious options. It turns out rich and very tender. To prepare such a cream, you need to: beat condensed milk with butter until a homogeneous mass is formed. If desired, you can add nuts or pieces of chocolate to the finished cream.

Note to housewives

Remember that a real “Honey Cake” will only turn out when it is well soaked in cream. Custard, with condensed milk, semolina - each of them has its fans.
A cake made with honey has one good quality- this can be combined with absolutely any cream, so prepare your favorite dessert with pleasure and delight your family with its impeccable taste!

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The dough will be sticky. Cover the bowl with the dough with cling film and let it cool. I forget about the dough for 30-40 minutes and start preparing the cream for the honey cake.

Pour milk into a saucepan, add sugar, vanilla sugar, eggs. Add flour and mix well. Place the saucepan over medium heat and bring to a boil while stirring. Then reduce the heat and continue cooking the custard until thickened, remembering to stir.

As soon as the cream thickens, remove it from the stove and cool slightly. Then add softened butter to it.
Beat the custard well with a mixer until it becomes smooth and shiny. While our honey cake cream is cooling, you can bake the cakes.

Roll each part into a thin crust. Grease a baking tray with vegetable oil and carefully place the cake on the baking sheet. Bake the cakes in a preheated oven at 180 degrees until golden brown.

The cakes bake quite quickly, about 5-7 minutes. Cool the finished cakes and give them correct form. Put the leftover cakes aside; we will need them for sprinkling.

Assemble the Honey cake: place the cakes on top of each other and grease them well custard.

Decorate it as desired. “Honey cake” with custard prepared according to this recipe turns out delicious and tender.

Enjoy your tea!