Adding honey to bread and cakes has begunseveral thousand years ago in the ancient civilizations of Egypt, Greece and Rome. The recipe was usually very simple: flour and honey were mixed together and then the mixture was left to "sit" for about a month until naturally occurring yeast began to rise the dough. This formula was very important for hundreds of years. Then came the idea of ​​adding additional ingredients such as spices, raisins and other dried fruits.

History of honey cake

The advantage of honey is not only itssweet taste, but also its ability to keep baked goods fresh for a long time (honey is an excellent liquid absorbent). Weighing 1400 g, the cake can be cut into 16 pieces. If left at a temperature of up to 6 ° Celsius, the "medovik" will stay fresh for 20 days after the production date. And its shelf life increases to one year when stored with ice in the freezer. Another important feature is the effect of honey on human health: according to folk healers, honey helps fight the flu, calm the nerves and strengthen the entire body. In the 12th century, nuns in Germany invented their own recipe for honey cake. Subsequently, in other parts of Europe, the cake turned into cookies with a honey scent. At the same time, in France, honey began to be called the "king of spices". It was added to traditional French desserts. Each chef from a particular district or region swore that his recipe was the best in all of France and contained the right proportion of honey. From France, the cake spread to other countries such as Holland, Belgium and Italy, and in each place the cake recipe developed further and acquired some local characteristics. Spices such as anise, cinnamon and ginger were added to the recipe. Ginger became so popular that it turned into a very famous delicacy in England - the famous gingerbread. Russia did not remain on the sidelines either. The traditional recipe of the ancient Slavs prescribed making a honey cake from five layers placed on top of each other and separated by cream. It is completely different from other cakes not only in its appearance. From the very beginning, the classic "medovik" attracts even the most demanding gourmets with its delicate taste.

Favorite classic "medovik"

Surely every housewife faced the problem:What dessert would you like to treat your loved ones to? Pancakes stuffed with cottage cheese? Cookies? Charlotte? Each recipe is good in its own way, but you won’t surprise anyone with this anymore. Then the natural question arises: how can you make something special, tasty, and homemade without unnecessary fuss and expense? The answer is quite simple – a homemade honey cake! “But that will take a lot of time and effort!” you will object. And you will be wrong. Even those who don’t like honey will simply be delighted with the recipe! If you have already tried honey cake, then forget about it! The new taste of dessert will seem perfect to you. A simple recipe will help you delight your household with a fragrant, soft, juicy, warm honey cake. Life is too short to eat dry, not sweet enough, “rough” cakes. So, below is the recipe for preparation.

Homemade honey cake: recipe

Ingredients:

• 3.5 cups (400 g) of flour
• 1 tsp. (5 g) of soda
• 1/2 teaspoon salt
• 4 tsp. (about 8 g) of ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground pepper
• 1 cup (235 ml) of vegetable oil
• 1 cup (340 g) of honey
• 1.5 cups (300 g) of sugar
• 1/2 cup (95 g) of brown sugar
• 3 large eggs (at room temperature)
• 1 teaspoon (5 ml) of vanilla extract
• 1 cup (235 ml) of warm coffee or strong tea
• 1/2 cup (120 ml) of freshly squeezed orange juice
• 1/2 cup (45-55 g) of sliced ​​almonds

Preparation:

First, preheat the oven to 200 ° C. Lubricate the baking pan with oil. If your form is deep, then on its bottom it is advisable to lay out the baking paper, cut to the size of the mold.

In a large bowl, mix together the flour, sweet pepper, cinnamon, cloves, salt, soda. Make a groove in the center and add butter, honey, sugar, brown sugar, eggs, vanilla, coffee, orange juice.

Using a powerful whisk or an electric mixer at low speed, mix, whisk together to make a thick, well-mixed dough. Make sure that the components do not stay on the bottom.

Spoon the dough into the prepared pan(s).Sprinkle the top of the cake(s) evenly with almonds (chopped). In a large pan the cake will bake longer (60-75 min), in a small pan - 40-45 minutes.

Bake until the top layer isblush (40 minutes). Then cover with foil and continue baking for another 15 minutes. Check the readiness: put a toothpick into the center of the cake, if the toothpick comes out dry, it is ready.

We leave the prepared homemade cake in the form for 20 minutes, then you can extract it from it and cool it.

Classic honey cake: recipe

Ingredients:

• 9 egg yolks (room temperature).
• 1/2 tbsp. Sahara
• 1 packet of oil
• 1/2 cup of honey
• 1.5 teaspoons of soda
• 3.5 cups of flour

Cream:

• a can of sour cream
• 1.5-2 cups of sugar
• 1 teaspoon vanillin

Topping:

• grated chocolate
• 1 / 2-1 cups of walnuts

Preparation:

Preheat the oven to 200 °. On the sheet, lay out parchment paper for baking (you can use several sheets).

In a small bowl, mix the sugar and yolks, beat the mixer at an average speed of about 10 minutes. Set aside and go to the next step, let the sugar dissolve well.

Melt the butter on a steam bath. Add butter to the oil. Then add the soda when the mixture starts to boil. This is a small trick that will make the cakes lush. Stir for 20 seconds. As soon as you notice a discolouration, remove the mixture from the fire.

Add a mixture of honey and butter to the sugar and yolks and mix well.

Gradually add the flour (on a tablespoon) to the mixture and mix. You should get a very soft and slightly friable / sticky dough (reminiscent of clay).

Divide it into 3 equal parts.Take one ball of dough and divide it into 4 equal parts. You need to spread it, "smear" it with your fingers on the sheet in as thin a layer as possible, about 3 mm. Do not be alarmed if you think it will be too thin, the cake should be almost transparent. And try to make it as smooth as possible.

Bake for no more than 5-6 minutes.

Repeat steps 6 and 7 with the remaining test.

Cream:

Mix sugar, sour cream and vanillin.

Whisk everything very carefully for about 8 minutes to dissolve the sugar.

Putting it all together:

Generously spread 1/3 of the cream on the first layer.

Then make the next layer and flip it overupside down on the first layer in such a way that the lower part of the layer of the cake is facing towards yourself (if you notice cracks, do not worry, they will not be visible after the cream has absorbed). Spread 1/3 of the cream over the second layer and, finally, finish by adding the last layer (face up), and distribute the cream residues from above.

Cut the honey cake in half, and put one half of the cake on the top of the other half. Trim the edges for a nice cake look.

Decorate with chocolate chips or nuts.

Leave the cake for 2 hours, so that the cakes take up as much cream as possible, then place it in the refrigerator for at least 4 hours, or better at night.

Both cakes are incredibly delicious. Choose the recipe you like and cook with pleasure. Believe me, it's worth it!

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