Adding honey to bread and cakes beganseveral millennia ago in the ancient civilizations of Egypt, Greece and Rome. The recipe was usually very simple: the flour and honey mixed together and then the mixture was left to "sit" for about a month until the yeast of natural origin started to raise the dough. This formula has been very important for hundreds of years. Then they came up with additional ingredients, such as spices, raisins and other dried fruits.

History of honey cake

The advantage of honey is not only its sweettaste, but also its ability to keep the baking fresh for a long time (honey is an excellent liquid absorbent). Having a weight of 1400 g, the cake can be cut into 16 pieces. If you leave the "honey" at a temperature of up to 6 ° Celsius, it will remain fresh for 20 days after the production date. And its shelf life increases to one year, when it is stored with ice in the freezer. Another important feature is the effect of honey on human health: according to folk healers, honey helps fight flu, calm 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 a cookie with a honey smell. At the same time in France honey was called "king of spices". It was added to traditional French desserts. Each chef from a separate district or district vowed that his recipe was the best in the whole of France and contained the correct ratio of honey. From France, the cake came to other countries, such as the Netherlands, Belgium and Italy, and in each place the cake recipe developed further and acquired some local characteristics. In the recipe, spices such as anise, cinnamon and ginger were added. Ginger became so popular that it turned into a very famous in England delicacy - the famous gingerbread. Russia also did not stay aside. The traditional ancient Slavs' recipe prescribed honey cake to be made from five cakes, laid on top of each other and separated by cream. It is completely different from other cakes not only by its appearance. From the very beginning, the classic "honey" attracts even the most demanding gourmets with its delicate taste.

Favorite classic "honey"

Surely there was a problem before every mistress: how would a dessert treat their loved ones? Stuffed with cottage cheese pancakes? Biscuit? Charlotte? Each recipe is good in its own way, but this is no surprise. Then a natural question arises: how, without unnecessary problems and expenses, to prepare something special, tasty, homemade? The answer is quite simple - home honey cake! "Yes, it will take a lot of time and energy!" - you object. And you will be wrong. Even those who do not like honey will just be delighted with the recipe! If you have already tried honey cake, then forget it! A new taste of dessert will seem to you perfect. A simple recipe will help you please the family with a fragrant, soft, juicy, warm honey cake. Life is too short to have dry, not enough sweet, "rough" cakes. So, below is the recipe for cooking.

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 form (s). Sprinkle the top of the cake (s) evenly with almonds (chopped). In large form, the cake will be baked longer (60-75 minutes), in a small - 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

Sprinkling:

• 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 distribute, "smear" it with your fingers on the sheet as thin as possible, about 3 mm. Do not worry if it seems to you that it will turn out 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.

We collect everything 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 deliciously delicious. Choose your favorite recipe and cook with pleasure. Believe me, it's worth it!

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