Honey biscuit - an amazing delicacy that can act as a dessert solo, or be the basis for the most delicious cakes, in combination with sour cream or custard. In addition, baking one tall and lush cake significantly speeds up the process of creating a cake.

Classic honey sponge cake

Baking according to this recipe is very soft with a delicate honey aroma. Over time, these properties are preserved, baking does not stale for a long time.

The list of products that will be needed:

  • 8 eggs;
  • 250 g of granulated sugar;
  • 180 g of liquid honey;
  • 30 g of vegetable oil;
  • 10 g of soda;
  • 15 ml of vinegar;
  • 450 g of flour.

Classic recipe in steps:

  1. Eggs, not dividing into proteins and yolks, mix with honey and granulated sugar. Beat this mixture at maximum mixer speeds for approximately 10 minutes until clarified and increased in volume.
  2. After that, transfer the mixer to medium (or even low) rpm, pour in vegetable oil and soda that is extinguished with vinegar. Soda is an essential component of honey biscuit. To activate the neutralization reaction, it must be heated with honey, mixed with an acidic product (sour cream, kefir) or simply quenched, without this, a honey biscuit will not work.
  3. Once the mixture is smooth, turn off the mixer and manually stir in the flour. Bake a biscuit at 175 degrees for about half an hour.

In a slow cooker

A honey biscuit in a slow cooker, like other pastries from a biscuit dough, is obtained even by a novice housewife. With a minimum of effort, you can get a honey loaf with a height of 9 to 11 cm, depending on the volume of the multi-pan.

Proportions of required ingredients:

  • 180 g of honey;
  • 5 selected chicken eggs (if the eggs are small, then they will need 6);
  • 200 g of sugar;
  • 8 g of soda;
  • 400 g of wheat flour.

Biscuit with honey recipe step by step:

  1. Heat honey with soda in a water bath.The mixture should become completely homogeneous and increase several times in volume.
  2. Hammer eggs in a large bowl or pan, add sugar and beat together in a lush mass for 7-10 minutes.
  3. Pour hot honey into the foam of eggs and sugar, then carefully pour the flour into small pieces and mix with a spoon.
  4. Transfer the dough into the electric pan greased with butter and cook for 80 minutes in the “Baking” mode if the power of the device is 500 watts. If the multicooker has a large capacity, then the baking time can be reduced to 60 minutes.

The recipe that always comes out

According to this recipe, honey biscuit is always obtained by everyone. You can bake it, both in a slow cooker and in a conventional oven, the result will be excellent. It is not necessary to brew anything in the process of kneading the dough, it will only be necessary to warm the honey and soda.

For one tall cake you will need:

  • 5 eggs;
  • 200 g of sugar;
  • 180 g of honey;
  • 5 g of soda;
  • 320-400 g of wheat flour.

Bakery products:

  1. Warm the beekeeping product with soda over the smallest fire until it grows in volume and has a pleasant caramel color. So that honey is not caramelized and does not burn at the bottom, the mass will have to be several times prevented.
  2. Beat eggs with sugar until soft, but fairly stable peaks. Pour in hot honey and mix quickly. Gently mix flour into small honey portions. You need to work with a spoon to keep all the air bubbles.
  3. You can bake such a biscuit in a slow cooker (option “Baking”) for 60-65 minutes or in an oven at 180 degrees from 20 to 40 minutes, depending on the diameter of the cake.

A quick whip option

When there is no time to mess with complicated pastries, a quick recipe for a biscuit with honey will help out. From such a finished cake you can make a real cake or just serve it for tea.

List of products used:

  • 2 eggs;
  • 130 g of sugar;
  • 120 g of honey;
  • 120 ml of kefir;
  • 170 g of flour;
  • 7 g of soda;
  • 150 g peanuts.

Baking sequence:

  1. Whisk whole eggs with a mixer together with sugar until foamy.
  2. In this foam, send honey and soda, while continuing to work with a mixer, to achieve complete uniformity of the mixture.
  3. Then, in turn, add kefir and pour flour. You need to mix these products with a mixer as well.
  4. Peeled roasted peanuts in a dry frying pan with a blender into small crumbs, almost into flour. Pour the nuts into the dough and mix.
  5. If honey cake is planned to be served without making a cake out of it, only 2/3 of the total number of nuts can be poured into the dough, and the rest are crushed into the dough.
  6. The duration of baking at temperatures from 160 to 190 degrees will range from 35 to 45 minutes.

Custard Honey Biscuit

Most “Medoviks” are made from choux pastry, but more often it has to be brewed in a water bath and rolled out with a rolling pin. This recipe destroys stereotypes, since it is not necessary to construct a complex structure from pots, and the dough will turn out to be bulk, like a real biscuit.

What products will be needed for custard honey biscuit:

  • 160 g of sugar;
  • 90 g of honey;
  • 50 g butter;
  • 30 ml of water;
  • 2 eggs;
  • 3 g of salt;
  • 325 g flour;
  • 7 g of soda.

The course of kneading dough and baking:

  1. In a large pan with a thick bottom, combine honey and water with sugar. Put this mixture on medium heat and bring to a boil with constant stirring.
  2. Then add salt and soda. After this, the mass will increase in volume, but it is not necessary to remove from the fire, you need to continue to cook until a bright orange color.
  3. Now the pan can be removed from the heat, add oil and mix until it is completely dissolved, and after the mixture has cooled to 50 degrees, introduce eggs and flour into it.
  4. Do not worry about the liquid consistency, after 60 minutes, which the mass will rest, and cool, the dough will become thicker.
  5. For baking, draw a circle with a diameter of 20-22 cm on a sheet of parchment, distribute several tablespoons of dough on it and bake until golden in a preheated oven. 5-6 custard biscuit cakes come out of this amount of dough.

On kefir

The finished kefir honey biscuit is slightly different from the classic version.Cakes are elastic, springing when pressed.

For two cakes you need to take:

  • 500 ml of kefir;
  • 400 g of sugar;
  • 2 eggs;
  • 60 g of honey;
  • 14 g of baking powder;
  • 320 g flour.

Bakery products:

  1. Beat eggs with sugar and liquid honey. If this beekeeping product has succeeded, it must be melted in a steam bath.
  2. Pour kefir into the sweet egg mass, and then mix in the flour sifted with baking powder.
  3. Divide the dough into two parts and bake two cakes in a greased form. Subsequently, for the cake, each finished biscuit can be cut into two more thin cakes.

4 eggs with honey

Adding a little honey to the classic biscuit ingredients, you can bake a fragrant honey loaf, which can then be turned into a delicious cake.

What will be needed for the test:

  • 4 eggs;
  • 90 g of honey;
  • 200 g of sugar;
  • 240 g of flour.

How to bake:

  1. With half the total amount of sugar, beat the proteins in a steep foam, until stable peaks. Grind the yolks with honey and sugar. Then, in small portions, alternately with flour, introduce into the foam of proteins. Kneading should be done with a spoon.
  2. Fill the form covered with oiled parchment with dough and send it to the oven for 40 minutes, whose working temperature is set at 180 degrees.

On sour cream

Honey-sour cream sponge cake turns out to be very soft and airy, and large nutty crumbs perfectly complement and emphasize the taste of honey.

The composition of honey biscuit on sour cream:

  • 200 g of sugar;
  • 3 eggs;
  • 150 g of honey;
  • 200 g sour cream;
  • 100 g of walnut kernels;
  • 5 g of soda;
  • 320 g flour.

Baking Method:

  1. Do not beat with a whisk, but rub eggs, soda and sugar in a circular motion.
  2. When the mass becomes homogeneous and brightens add sour cream and honey in a liquid state.
  3. The last to mix is ​​a mixture of sifted flour and coarse peanuts.
  4. Transfer the mixed biscuit dough into a prepared split mold with a diameter of 26 cm. If the mold is smaller, it is better to divide the baking into two doses using half the dough.
  5. A biscuit should be prepared at 220 degrees before a dry toothpick.

If in the oven the honey cake begins to redden too much, then to protect the pastries from burning, tighten the top with food foil.

Honey Sponge Cake: Recipe

Now the finished honey sponge cake has completely cooled down, so what to do next? You can simply cut into portioned pieces and eat with tea. Another option is also possible - to make a delicious honey biscuit cake out of it.

To do this, you will only need to prepare one of the cream options and smear it with a biscuit cut into thin cakes. Loaf of honey has one small drawback: such baked goods often turn out a little rubber. To fix this, a cream that can soak cakes well will help.

Such layers include sour cream and custard. They are more often used in honey cakes.

For sour cream, you should take:

  • 1000 ml of thick homemade sour cream (can be replaced with a similar amount of weighed store);
  • 250 g of crystalline sugar or powdered sugar.

Cooking:

  1. Beat the chilled sour cream with a mixer along with sugar or powdered sugar.
  2. Ready cream to smear separately baked cakes or one large, cut into layers. This cream and biscuit go well with prunes, so it can be put between the cakes, twisted into a meat grinder or cut into small pieces.

Sweet lovers will appreciate a delicious honey cake layered with custard and boiled condensed milk.

It will require:

  • 500 ml of milk;
  • 120 g of flour;
  • 200 g of sugar;
  • 20 g of vanilla sugar;
  • 200 g butter;
  • 200 g of boiled condensed milk.

How to make a cream:

  1. Put milk on the fire, immediately pour in the flour and whisk directly on the fire with a mixer at minimum speed. So in the cream there will be no lumps.
  2. When the milk thickens, remove the pan from the heat and cool its contents to 40-50 degrees. Then mix in turn into the cream, whipping with a mixer, soft butter, both types of sugar and boiled condensed milk.
  3. Ready cream grease cakes of honey biscuit. After the pastries are soaked, the honey sponge cake is ready.

The biscuit, prepared with the addition of honey, is well cut, almost crumbling, so it can very easily be cut into thinner layers. The optimal thickness of the cake layers for soaking will be 2-2.5 cm.

 

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