Honey dough is known to us from ancient times. One has only to remember that the most popular delicacy in Russia was honey cakes, which, incidentally, did not lose their popularity even today. So the use of honey dough for making cakes is understandable and understandable. Explainable and the most common combination of honey cakes with sour cream, because sour cream is also considered our ancestral product. Probably, cakes with sour cream and became a kind of prototype honey cake with sour cream. The most famous recipe for this delicacy is the cake "Ryzhik". This recipe was so popular and in demand by housewives that we even started to produce ready-made honey cakes with the same name. So that you can cook a cake "Ryzhik" today even in a hurry: beat up sour cream with sugar and collected a cake of ready-made honey cakes. However, we offer you a recipe of the classic "Red", and a bonus to it - several more options of honey cake with sour cream. Note that each proposed recipe is unique in its kind, although all these cakes are based on honey cakes and sour cream. So, let's begin…

Traditional cake "Ryzhik" with sour cream

All favorite cake from the traditional categoryhome baking. It is actually very easy to prepare, but it turns out to be really delicious. Do you know why he got that name? Yes, because after baking honey cakes acquire a characteristic red color. Ingredients:

• 4.5 cups of wheat flour;
• 100 grams of margarine;
• 3 eggs;
• One and a half tablespoons of honey;
• One and a half cup of sugar;
• 3 teaspoons baking soda.

For cream:

• A pound of fatty (at least 30%) sour cream;
• One and a half cup of granulated sugar;
• A half cup of milk;
• 1 packet of vanilla sugar.

Preparation: First we prepare the custard honey dough. To do this, pour out the sugar in the pan, put the chopped margarine and honey. We put the saucepan on a small fire and, periodically mixing, heat the mixture until the ingredients are completely dissolved. While it is heated, mix the eggs with soda and beat them to a light foam. Then pour them into a honey-sugar mixture and mix it - the mixture must foam (this soda is extinguished by honey). Remove the saucepan from the stove and gradually pour the sifted flour, kneading a soft but dough batter. First we use a spoon, and at the end we knead the dough with our hands. We divide the dough into eight or ten pieces, we form balls of them, we pour them in flour and cover with a towel. We turn on the oven and begin to roll the dough into layers (but not all at once). It is convenient to roll out a thin layer on a flour-poured table, and only afterwards, having wound it on a rolling pin, move it to a baking tray, lubricated with oil. Bake cakes at a temperature of about 220 degrees for no longer than five minutes. The cakes are ready as soon as they have acquired a golden color. And also, to prevent the dough from bubbling when baking, you need to pierce the layer in several places with a fork or knife. Ready cakes spread on a flat surface and cool. Now we start to deal with the cream. That the cream turned out magnificent, the sour cream necessarily should be fat. Best for this purpose is the real home-made sour cream. And if you use a shop, then, first, buy only natural sour cream, and not sour cream, and secondly, pre-flip it to a colander. If you leave the sour cream for the night in a colander with a colander a colander, then the reverse will drain from it, and the sour cream itself becomes thicker and fatter. So, we mix the cooled sour cream with milk (also chilled) and beat it up to splendor. First we include the smallest turns of the mixer, and as we whip, we increase the speed. When the mass becomes lush, add sugar and vanillin to it and whip it for a while. It remains to collect the cake. To do this, simply lay the cakes with a pile, promazyvaya them with sour cream. One crust is crushed into crumbs and breaded with cake, coated with cream. The most important thing is to let the cake brew. Then the cakes will be soaked and softened.

Cake "Honey comb"

Here is the first recipe for an unusual honey cakewith sour cream. And all is original here: both the internal maintenance, and external registration. Immediately make a reservation that for the preparation of this cake you will need a packing film - the one with the pimples that we so like to burst. In this film, often pack household appliances or breakable items. So wash it well, just do not burst the bubbles! They will help us to design the cake so unusually. Ingredients:

• 100 grams unsalted butter;
• 1 cup of sugar;
• Half a glass of honey;
• 4 eggs;
• Half a glass of sour cream;
• 3 teaspoons baking soda;
• 5 glasses of flour.

For filling and decoration:

• 400 grams of dried apricots;
• 4 tablespoons apricot jam.

For cream:

• One and a half cup of granulated sugar;
• One and a half liter of fatty sour cream;
• 15 grams of gelatin.

Preparation: Fill the dried apricot with warm water and leave it to swell. While our dried apricots are wet, we make a traditional honey dough. We put sugar, honey and butter in a saucepan and put it on a water bath. Heat the mixture until the butter melts, and the sugar with honey in it will not dissolve. After this, add the sour cream, tea soda and whipped egg into the light foam. As soon as our mixture is foamed and enlarged in volume, pour out two glasses of flour into it and, without stopping stirring, warm up until it thickens. In the bowl we sift the remaining flour and pour the custard into it. We knead a soft, but dense dough, which is divided into three parts. From two parts of the dough we roll two layers and move them to a greased baking sheet. We make several punctures and bake cakes at a temperature of 180-200 degrees. Ready cakes should acquire a characteristic reddish tint and well up. We still have a dough. We divide it into eight parts and roll out of them strips on the width of the tray. For each loaf lay in a row of dried apricots, we patch the edges and put all the "patties" on a baking sheet. Bake them the same way as the previous cakes. To prepare the cream, we take only fat thick sour cream, which we put in a bowl or in a pan and beat it with sugars to splendor. If you are not sure about sour cream, do not beat it, but simply mix it with sugar until smooth. We put two glasses of sour cream, soak gelatin and dissolve it in a water bath. Still hot liquid gelatin is combined with deferred sour cream. But now you can collect the cake. We spread one cake on a tray and generously smear it with sour cream (without gelatin). We put on it a layer of tubules with dried apricots, which is also smeared with sour cream. Cover the cake with the second crust. By this point, the cream with gelatin should have already thickened a little. We spread it on the upper cake in an even layer and cover the convex side down with the film moistened with water. We remove the cake in the refrigerator. When the top sour cream layer hardens, carefully remove the film and lubricate the cake with apricot jam. The effect of honeycombs on the face! The sides of the cake can be sprinkled with crumbs from honey cakes or crushed nuts.

Cake "Honeymoon"

Another unusual medovik with sour cream. This time we will cook it with orange juice and cottage cheese. Ingredients:

• 2 eggs;
• 1 cup of sugar;
• 2 cups of flour;
• 3 tablespoons of honey;
• 1 teaspoon baking soda;
• 2 oranges.

For cream:

• 1 cup of sour cream;
• 400 g of cottage cheese;
• 1 can of condensed milk;
• 60 grams of butter;
• A handful of raisins.

Preparation: To begin with, we need to soak raisins and peel off the oranges. You can immediately squeeze orange juice and put it in the refrigerator. Now beat the eggs with sugar to white, and then add honey, chopped butter and orange peel to them. Soda is quenched with citric acid and also poured into the egg-sugar mixture. We mix everything thoroughly and put the sifted flour, mixing the dough, which should turn out the consistency of thick sour cream. The dough is divided into two parts and alternately bake two cakes in a preheated oven to 180-200 degrees. Readiness you can determine the breakdown for a dry match. Baked cakes should be cooled and divided in half. While the cakes cool, prepare the cream for the cake. Sour cream is mixed with granulated sugar, add a pinch of vanillin and whisk until fluffy. If sour cream is very liquid, then it can be simply mixed with sugar or add a confectionery thickener for cream. We will also make this medick with curd cream. Therefore, we spread the cottage cheese in a bowl, add the condensed milk and whisk into a homogeneous mass. Now we collect the cake. Spread the first cake on the dish, drench it with orange juice and spread raisins. Top with cream sour cream. We put the second cake, also impregnate it with orange juice and lay out a layer of curd cream. We decorate the third cake on top, impregnate it with its orange juice and cover the entire cake with the remaining sour cream. The last cake is crushed into a crumb and sprinkled with this crumb of cake sides. We decorate the cake to your taste and leave it for several hours to impregnate.

Cake "Honey mouth"

Medovik, which is prepared very quickly, does not require any special ingredients, but it turns out very tasty and easy at the same time. And he is as gentle as a kiss in a honey mouth. Ingredients:

• 3 eggs;
• 1 cup of sugar;
• 2 tablespoons of honey;
• 2 cups of flour;
• 1 teaspoon baking soda.

For cream:

• 2 cups of sour cream;
• 1 cup of sugar;
• 200 grams of dates.

Preparation: Medovik will do according to the traditional recipe - from a custard batter. To do this, we construct a water bath and warm it with whipped eggs with honey and honey. Heat the mixture until the sugar and honey dissolve completely. At the very end we put baking soda, we wait, when the whole mass foams, and then we remove the saucepan from the water bath. Quickly pour the sifted flour into it and mix it. On the sheet smeared with parchment we spread the dough in the form of future cakes. They should be four or six pieces. Bake cakes for a cake in a preheated oven at a temperature of 200 degrees for no longer than five minutes. We leave the biscuits cool, and in the meantime we prepare sour cream. Dates my, free from bones and cut into small pieces. Sour cream is mixed with granulated sugar and whipped to splendor. We remind you that for a luxurious sour cream you need only fatty sour cream. If its fat content is less than 30%, then the cream may not turn out. Therefore, try to improve the quality of sour cream for cream, before throwing it to a colander, covered with gauze, and leaving the clock at six. So, beat up sour cream with sugar, and now we add crushed dates to it. By the way, dates are very sweet dried fruits. Therefore, you can put less sugar in the cream. If you want to add acidity to the cream, pour a teaspoon of freshly squeezed lemon juice. We collect the cake traditionally - we lay the cakes on each other, promazyvaya them sour cream. The ready honeycomb is also coated with cream and breaded on its sides with nut, chocolate or sand crumbs. We decorate the top of the cake to your taste. Very good with a sweet honey and sour cream will combine acidic fruits or berries. Medovik with sour cream is rightfully considered a classic of home cooking. By the way, honey dough, as you already understood, can be cooked both hot and cold. In the first case, the cakes will turn out to be thin, sufficiently dry and stiff. From the honey dough, cooked in a cold way, the cakes turn out to be magnificent and more like a soft but firm biscuit. With sour cream it's all simple. I mixed sour cream with sugar - and tender sweet and sour cream is ready! In the cream, you can add berries or fruit, vanillin or rum essence or make a cream souffle with the addition of gelatin. And you can not add anything at all. Your honey will still get delicious. Because, as practice shows, it is the honey-man with sour cream that is the home-made cake, which always and at all turns out. So do not be afraid to experiment. Prepare with pleasure and pleasant appetite to you! We advise you to read:

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