Honey biscuit step by step recipe. Honey biscuit cake

honey biscuit- an amazing delicacy that can act as a solo dessert, or be the basis for the most delicate cakes, combined with sour cream or custard. In addition, baking one high and fluffy cake significantly speeds up the process of creating a cake.

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

List of products that will be needed:

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

Classic recipe step by step:

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

In a slow cooker

Honey sponge cake in a slow cooker, like other pastries from biscuit dough it turns out even for a novice hostess. 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.

The proportions of the required ingredients:

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

Honey biscuit 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. Crack the eggs into a large bowl or saucepan, add sugar and beat everything together until fluffy for 7-10 minutes.
3. Pour hot honey into the egg and sugar foam, then gently pour in the flour in small parts and mix with a spoon.
4. Transfer the dough to an electric pan greased with butter and cook for 80 minutes in the “Baking” mode, if the power of the appliance is 500 watts. If the multicooker has more power, then the baking time can be reduced to 60 minutes.

Recipe that always turns out

According to this recipe, a honey biscuit is always obtained by everyone. You can bake it, both in a slow cooker and in 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 heat the honey and soda.

For one high 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 together with soda at the lowest heat until it increases in volume and has a pleasant caramel color. So that the honey does not caramelize and does not burn at the bottom, the mass will have to be stirred several times.
2. Beat eggs with sugar until soft, but fairly stable peaks. Pour in hot honey and stir quickly. Gently stir in small amounts honey dough flour. 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.

An easy quick fix

When there is no time to mess around with complex pastries, the recipe for a biscuit with honey on hastily. From such finished cake can be done real cake Or just serve it with tea.

List of used products:

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

Baking sequence:

1. Beat whole eggs with a mixer well together with sugar until foamy.
2. Send honey and soda into this foam, continuing to work with a mixer, to achieve complete uniformity of the mixture.
3. Next, in turn, pour in kefir and add flour. You need to mix these products in the same way with a mixer.
4. Grind peanuts fried in a dry frying pan with a blender into fine crumbs, almost into flour. Pour the nuts into the dough and mix.
5. If the 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 dough already put into the mold can be crushed with the rest.
6. The duration of baking at a temperature of 160 to 190 degrees will range from 35 to 45 minutes.

Custard honey biscuit

Most "Honey cakes" are prepared from choux pastry, but more often it has to be brewed in a water bath and rolled out with a rolling pin. This recipe breaks stereotypes, because you do not need to build 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 salt;
• 325 g flour;
• 7 g of soda.

The course of kneading dough and baking:

1. In a large heavy-bottomed saucepan, combine honey and water with sugar. Place this mixture over medium heat and bring to a boil while stirring constantly.
2. Then add salt and soda. After that, the mass will increase in volume, but you should not remove it from the fire, you need to continue cooking until a bright orange color.
3. Now the pan can be removed from the heat, add the butter and mix until it is completely dissolved, and after the mixture has cooled to 50 degrees, add eggs and flour to 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, on a sheet of parchment, draw a circle with a diameter of 20-22 cm, distribute a few tablespoons of dough on it and bake until golden brown in a preheated oven. From this amount of dough, 5-6 custard biscuit cakes come out.

On kefir

Honey sponge cake on kefir ready-made slightly different from classic version. The cakes are elastic, springy 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 baking powder;
• 320 g flour.

Bakery products:

1. Beat eggs with sugar and liquid honey. If this beekeeping product has had time to sugar, it must be melted in a steam bath.
2. In the sweet egg mass pour in kefir, and then stir 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.

For 4 eggs with honey

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

What you need for the test:

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

How to bake:

1. With half the total amount of sugar, beat the whites in a steep foam, until stable peaks. Grind the yolks with honey and sugar. Then, in small portions, alternately with flour, add to the foam from the proteins. Mixing should be done with a spoon.
2. Fill the form lined with oiled parchment with dough and send for 40 minutes in the oven, the operating temperature of which is set at 180 degrees.

On sour cream

Honey and sour cream biscuit turns out to be very soft and airy, and large nut chips perfectly complement and emphasize the taste of honey.

Component composition of honey biscuit on sour cream:

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

Baking method:

1. Do not beat with a hand whisk, but rub the 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. Lastly, a mixture of sifted flour and large nut crumbs is mixed in.
4. Mixed biscuit dough transfer to the prepared detachable form with a diameter of 26 cm. If the form is smaller, then it is better to divide the pastries into two parts, using half the dough.
5. The biscuit should be prepared at 220 degrees to a dry toothpick.

If in the oven the honey cake starts to blush too much, then to protect the pastry from burning, tighten it with food foil on top.

Honey Sponge Cake: Recipe

Now the finished honey biscuit has completely cooled down, what to do with it next? You can simply cut into portions 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 options for the cream and smear it with a biscuit cut into thin cakes. Loaf on honey has one small drawback: such pastries often turn out to be a little rubbery. A cream that can soak the cakes well will help fix this.

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

For sour cream, you should take:

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

Cooking:

1. Beat the chilled sour cream well with a mixer together with sugar or powdered sugar.
2. Ready cream smear separately baked cakes or one large, cut into layers. This cream and biscuit goes 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 flour;
• 200 g of sugar;
• 20 g vanilla sugar;
• 200 g butter;
• 200 g boiled condensed milk.

How to make cream:

1. Put the milk on the fire, immediately pour in the flour and beat right on the fire with a mixer at minimum speed. So there will be no lumps in the cream.
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, beating with a mixer, soft butter, both types of sugar and boiled condensed milk.
3. Smear the honey sponge cakes with the finished cream. After the pastry is soaked, the honey biscuit cake is ready.

A biscuit prepared with the addition of honey cuts well, practically without crumbling, so it can be very easily cut into thinner layers. The optimal thickness of the cakes for soaking will be 2-2.5 cm.

"Honey cake" is a universal cake that won the hearts of many generations, which is loved by adults and children. I very rarely bake honey cakes, as it annoys me to roll out the cakes, to level them. All this is long. I propose to prepare a biscuit cake "Honey cake", without cakes, without soda and baking powder. For some reason, it turned out to be very light for me, apparently, it was necessary to take brown sugar to make the effect of baking brighter.

The main thing in this honey cake is a simple biscuit that needs to be whipped for 10 minutes. With a good mixer there is no problem.

To prepare a biscuit, all products must be room temperature. Eggs - weighing 55-60 grams. If brown sugar is taken, then you can increase its amount, since brown has less sweetness than white.

In a convenient container, mix eggs, liquid honey and sugar. Add any flavoring you wish.

Next - just beat everything together for 10 minutes. At first, the mixture becomes lighter, has a rather liquid structure. Then it increases in size by 4-5 times and becomes thicker, denser, and the whisk begins to leave marks on the surface. In the photo - the mixture after 5 minutes of whipping.

Below you can see that the mixture became denser and increased even more. Sift the flour in two steps and mix with a spatula from the bottom up, scooping movements.

Mix the flour gently, in no case rub it on the walls of the mold, just turn it over. The dough should turn out like a fluffy cream.

Pour the dough into a mold with a diameter of 22 cm (do not grease the mold with anything, just lay the bottom with parchment) and bake in an oven preheated to 170-180 degrees. Bake for 30 minutes. If the top starts to brown too much, then cover it with foil or wet parchment, placing the sheet on top of the form. Check readiness with a splinter. The biscuit can rise well, brown, and remain unbaked inside, so you need to carefully monitor its readiness.

Cool the finished biscuit completely in an inverted form. Since the walls of the form were not smeared with anything, the biscuit clung well to the form and grew before our eyes. If the biscuit has grown higher than the form, then you can turn it over on the edges of the glasses so as not to touch the biscuit itself in the center. My biscuit stood upside down all night.

Then cut the biscuit out of the mold. I cut off the middle of it and made a crumb for the cake.

For cream, take boiled condensed milk and cream with a fat content of 35%.

Mix the cream with condensed milk and beat everything with a mixer until you get a smooth and fluffy cream. The sweetness of the cream can be adjusted by adding or reducing the amount of condensed milk.

Cut the biscuit into three cakes.

Lubricate each cake with cream. I did not soak the cake with anything, but you can soak it - if desired. The biscuit is quite soft.

Decorate the biscuit cake "Honey cake" to your liking. I used chocolate sprinkles, chocolate figurines and biscuit crumbs.

Happy tea!

With what just do not make a honey cake. Sour cream, cream with butter and condensed milk, various layers for the cake. But sour cream has become the most widespread, which not only soaks the biscuit well, but is also quite delicious dessert. The recipe for this cream is known to any novice housewife, but how you can cook a delicious honey biscuit and diversify it with this impregnation, we will try to reveal in this topic.

Classic cream with sour cream

Everyone knows the recipe for this cream very well, and even the hostess, awakened at night, will say that you need to take 0.5 liters of sour cream and a glass of sugar. But is it only possible to use this type of cream in a cake. At some point, fashion came to Russia for fruit salads, almost all the fruits that could be purchased at that time in stores were thrown into them. And best of all, this abundance in a salad bowl was tolerated by sour cream. At first, salads were simply seasoned with sour cream, but then it rolled off the fruit and remained at the bottom of the cup. And housewives began to use the technique of making cream, as for a cake. Namely, strain the sour cream ahead of time, beat it, and then add a little sugar. It was this miracle that fruit salads began to fill. The cream already evenly covered the pieces of fruit, and the dish turned out to be very tasty.

The taste of sour cream and honey in the cake

It seems already clear that sour cream is ready to coexist with most products, so it is abundantly placed to impregnate dry cakes. So she very well coexists not only with honey cake, but also impregnates bird cherry cake, the classic Zebra, and many other culinary masterpieces.

By the way, sour cream in a honey cake is good not only as an impregnation, but also as one of the components of the dough. Consider a few recipes honey cake with sour cream.

An almost classic honey cake recipe with layers and sour cream cream.

Would need:

• Flour - 500 gr.;
• Sugar sand - 200 gr.;
• Butter - 100 gr.;
• Natural honey - 2 tbsp. spoons;
• Chicken egg - 2 pcs.;
• Soda - 1 teaspoon;
• Sour cream - 0.5 l.;
• Sugar for cream - 150 gr.;
• Walnuts - 1 cup;
• Prunes - 1 cup.

The preparation of this cake begins in the evening, when you discard the sour cream on cheesecloth and put it in the refrigerator. It does not take much time, so it can be ignored in the cooking process. How to make a structure for filtering liquid sour cream was described in the article: “Cream from sour cream for honey cake”.

How to properly prepare the dough.

For the dough, we take honey, sugar and butter and put them in a bowl. You can mix the ingredients a little. After we put our workpiece on water bath and wait until everything is mixed and dissolved from the heat in the lower pan. The mass will become homogeneous and acquire a new color. Of course, do not forget about continuous stirring so that the reaction is faster. After all the sugar crystals have dissolved, add soda. It is better to pass it through a sieve, since the soda that is sold in our stores is usually packed in cardboard boxes and can absorb moisture. We do not need an incomprehensible taste that undissolved pieces of soda will create.

After you have added soda, you need to stir the mass in the bath for another minute and only then remove it from the heat. In a still warm mass, break 2 eggs and mix the contents of the bowl well. Next, sift the flour into the same bowl and mix thoroughly. You should get a fairly thick mass, which we will put in the refrigerator for 30 minutes.

During this time, it is better to prepare the filling for our cake.

Finely chop the prunes, but it is better to pass through a meat grinder. Try both options, which one you like more, then use it in further cooking. We also chop the nuts with a knife. Many people love the taste of a nut when it is not turned into a small crumble, but comes across as a piece. Leave all prepared ingredients for the filling until the cake is assembled.

At this point, the dough has already ripened the dough, which we take out of the refrigerator and divide into 9 equal parts. We roll out each part on baking paper, cut out the cake according to the template, for which you can use a regular plate and prick with a fork.

Slightly move the scraps away from the cake and leave on the same sheet of baking paper. Bake all 9 cakes in an oven preheated to 200 degrees. Each of the cakes is baked no longer than 5 minutes. Therefore, we need only 45 minutes for all the cakes, plus the time to replace the cakes on the baking sheet.

We put the trimmings in a separate tall dish. We will need them in order to decorate the finished honey cake with sour cream.

When everything is ready, we begin to prepare the cream itself.

Beat sour cream with a mixer and gradually add sugar when sour cream becomes denser.

Let's start assembling the cake.

We coat the bottom layer with cream, sprinkle with nuts, the next layer with cream and prunes, and so alternate until the last cake. It is necessary to leave a little cream on the coating of the entire cake. When everything is assembled, we press the cake on top with a load and leave it for a while until we prepare the topping.

In a tall bowl, grind the trimmings from the cakes with a pusher or blender and continue to work on our cake. We remove the load, coat the cake on all sides with sour cream and sprinkle with crumble.

We remove finished cake in the refrigerator for 2 hours and after that you can put it on the table and pour tea.

Biscuit with sour cream and honey

In addition to the usual honey cakes you can make a honey biscuit that will be just as tasty as a cake from many thin honey cakes. A biscuit containing honey can be baked not only in the oven, but also in a slow cooker.

This honey cake with sour cream will give pleasure no less than a multi-layered cake.

What do you need to make a biscuit.

• Chicken eggs - 5 pieces;
• Sugar sand - 1 cup;
• Natural honey - 6 tbsp. spoons;
• Soda - 1 teaspoon;
• Flour - 2-2.5 cups.

Since this will be a sponge cake with sour cream, we use a standard set of ingredients for it, namely: 0.5 l. sour cream and 1 cup sugar.

We start preparing the dough by pouring honey and soda into a cup and putting it on a slow fire. It is necessary to stir this mass so that it does not stick to the bottom of the cup. Honey with soda should increase in volume and darken. At this point, you need to remove the cup from the fire.

At the same time, you need to beat the eggs with sugar until a good stable foam. Then add honey to the eggs, but in no case should this mass be beaten, but only mixed very gently with a spatula or spoon. It is necessary to keep as many air bubbles as possible in the mass.

It is rare to find a biscuit recipe which does not contain the separation of eggs into proteins and yolks. This is one of the few where such an operation is not required, but at the same time it remains tasty and airy.

Now just as carefully pour flour into our biscuit, pre-sifted. You should not take the mixer in hand, you need to act only with a spatula or spoon.

Biscuit dough with honey content is ready.

You can divide it into four equal parts and bake each in an oven preheated to 180 degrees. The baking time for each cake is a little over half an hour. But it is also worth remembering that it is very difficult to bake absolutely even cakes. They begin to rise in the center, so there are two ways to avoid such a nuisance. The first is to cover the baking dish with foil and bake for two-thirds of the time under it, then remove the foil and put the cake back in the oven. This recipe always works and the assembly of the cake then becomes easier. And the second way is to bake one large cake in a slow cooker, and then divide it into four equal parts.

Bake in a slow cooker on the baking mode for 65 minutes.

First you need to coat the bowl of the multicooker with oil. After calling the miracle machine, let stand for 10 minutes with the lid closed. And then open the slow cooker, and bake for another 10 minutes with the lid open.

When you take the biscuit out of the bowl, let it cool a little more and divide it into 4 equal parts. After that, you can collect the honey cake. Cream of sour cream is prepared in the same way as in the previous recipe. Remember that the biscuit is very fond of the abundance of impregnation, so do not spare the cream for each cake.

If you want to change the cream, then it is possible to do this, since honey goes well with condensed milk, oil cream and even chocolate.

Also remember that such cakes need to be cooled slowly, so it's better to put the cake on a wooden cutting board and forget about it for two hours. As we know, the recipe for any cake always says that pastries need to stand longer with cream.

If you want to eat a delicious and juicy cake, the recipe of which is presented above, then when it is prepared in the morning, it will become tasty and completely soaked only in the evening.

The most delicious cake

Of course, taking any recipe, we doubt, we look into my mother's or grandmother's notebook with a description of baking. It seems to us that there were no cakes tastier than in childhood, and we always try to find the same taste. If it was classic recipe, then it will not be difficult for you to repeat it, and already your children will remember only this pastry.

If you are considering a recipe with condensed milk, then do not forget that in your childhood the technology for its production was somewhat different and even its taste cannot be compared with the current condensed milk. Try to stick to products that do not care about manufacturing technology at the factory - these are only natural ingredients.

And honey, as in early times, it is better to buy natural from the manufacturer.

Let the jar be unsightly, but the taste is unforgettable. And most importantly, the benefits this product beekeeping is much higher than that of some unknown honey from a beautiful jar in a supermarket.

Cook with pleasure honey and other cakes and cookies, give them to children and give joy to your relatives with wonderful pastries.

There is nothing easier than making a homemade biscuit.

It can be eaten just like that or used to make cakes.

Instead of the usual cake, try making a honey biscuit.

If you love honey, then you will be delighted with baking.

Honey Biscuit - General Cooking Principles

To bake high fluffy biscuit, you do not need to have special culinary talent or extensive experience. A wonderful honey biscuit will turn out the first time, if you follow the cooking technology.

For a regular biscuit, only three ingredients are needed: eggs, sugar and flour. For a honey biscuit, you will need a little more honey. Whether to separate the proteins from the yolks, decide for yourself. Try both options, compare the result and do as you see fit. But remember that well-mixed eggs and without separation will give a high stable consistency.

If you want to try new flavors or experiment, you can make honey biscuits by adding dairy products, boiling water, nuts to the ingredients. Any of the options has the right to exist.

You can bake a biscuit traditional way, in the oven, or in a slow cooker. Baking time in the oven depends on the size of the mold and the amount of dough. On average, at a temperature of 200-220 ° C, the cake is baked in 40-50 minutes.

Classic honey biscuit in the oven

This melt-in-your-mouth honey biscuit recipe is simple, straightforward, and doesn’t require much investment. It turns out delicious cake- fragrant, soft, very pleasant to the taste. If you do not want it to be very sweet, reduce the amount of sugar at your discretion.

Ingredients:

Four chicken eggs;

One and a half cups of white flour premium;

A glass of sugar;

Three tablespoons of honey;

A teaspoon of butter.

Cooking method:

Divide eggs into whites and yolks.

Sift the flour through a fine sieve.

Whip the egg whites into a dense milky-white foam.

With the mixer still running, gradually add the sugar. You should get a tight, elastic mass that holds its shape well.

Add yolks to it, beat for 2-3 minutes.

Add honey, beat again until the egg-honey base is smooth.

Gradually add flour by switching the mixer speed to low.

Line the bottom of the mold with parchment paper, grease with a piece of butter.

Bake for about 45 minutes. Readiness check with a wooden skewer or match.

The biscuit is ready when it is well browned.

Let the cake cool in the oven and only then take it out of the mold.

Custard honey biscuit in a slow cooker

The cake baked according to this honey biscuit recipe is especially fragrant. If there is a slow cooker in the kitchen, it will be very easy to cook it. The biscuit will not burn, it will bake inside, and it will turn out delicious. Please note: the amount of honey in this recipe is large. Therefore, those who do not like sweets should adjust the amount of sugar.

Ingredients:

Five medium-sized eggs;

Six tablespoons of honey;

A glass of sugar;

2.5 cups flour;

a teaspoon of baking soda;

Tablespoon of vegetable oil.

Cooking method:

Put honey in a saucepan, add soda and mix.

On low heat, warm the honey with soda until the mass begins to increase and darken. Stir it several times with a spoon.

Beat the eggs without dividing into whites and yolks with a mixer so that a dense mass is obtained. When turning the bowl over, well-beaten eggs should not fall out.

When the honey in the saucepan darkens, it must be put in sweet sugar and mixed.

Add flour in small portions and mix it into the base by hand. Movements should be smooth, confident, "folding", that is, from the bottom up.

Make sure that the bubbles that form when you beat the eggs do not burst.

Lubricate the multicooker bowl with oil.

Carefully pour in the honey-biscuit dough.

Close the lid, bake the sponge cake for 65 minutes on the appropriate program.

After turning off the program, do not open the lid of the appliance for 15 minutes, let the cake get stronger. Then open the lid and let the cake stand for 10 minutes.

Tip the cake into a steaming container.

Transfer the biscuit to a wire rack so that the bottom does not get damp.

Let cool completely.

Honey cake with nuts

The most delicate biscuit cake with nuts is a real pleasure. You can take any nut filler, and replace regular sugar with brown.

Ingredients:

Four medium eggs;

Two hundred grams of flour;

Two hundred grams of sugar;

One hundred grams of honey;

One hundred grams of walnuts or hazelnuts;

A teaspoon of baking powder.

Cooking method:

Chop the nuts with a sharp knife. Pieces should not be too small.

Beat sugar and eggs into a dense elastic foam. The mass is ready when it brightens and becomes thick. This usually takes 10 minutes.

With the mixer running, add the entire amount of honey to the bowl at once. Honey must be liquid.

When the mass becomes homogeneous again, turn off the mixer.

In three or four additions, add flour, gently mixing with a spatula.

Add nut crumbs, stir.

Bake in a greased pan until done in a preheated oven.

Only completely cooled cake can be removed from the mold. Separate it from the sides with a sharp knife.

Honey sponge cake on kefir

Not quite an ordinary cake will turn out if you add kefir to the biscuit dough. Try to cook a honey biscuit according to this recipe - the result will pleasantly surprise you.

Ingredients:

Two eggs;

Two glasses of kefir;

Two glasses of flour;

One and a half cups of sugar;

Two tablespoons of honey;

A bag of baking powder;

Oil for greasing the mold.

Cooking method:

If honey is too thick, send it to a water bath.

Whilst the honey is heating, beat the whites into a thick dense mass.

Beat the yolks separately, adding half the sugar.

Pour kefir and spread honey into sweet yolks, bring the mass to homogeneity.

Sift flour, adding baking powder to it.

Small portions Pour flour into the yolks, mixing the mass with a mixer.

Fold egg whites into batter and fold in with a wooden spatula.

Mix carefully, carefully, otherwise the air bubbles in the proteins will collapse and the biscuit will not rise.

Bake the biscuit in two batches, dividing the dough in half.

Cool the cakes, remove from the mold.

Boiled honey biscuit

This version of honey baking has unusual taste. The resulting cake is especially good as a base for a cake. Any cream can be made by adding dried fruits, nuts, chocolate chips. You get a wonderful cake.

Ingredients:

Two eggs;

A glass of strong tea leaves;

A glass of boiling water;

Half a glass of honey;

An incomplete glass of sugar;

A tablespoon of baking powder;

One third of a glass of vegetable oil.

Cooking method:

Rub honey with soda. If necessary, melt the candied honey first.

Combine flour with baking powder, sift.

Whisk the eggs with sugar into a thick, dense mass.

Mix eggs, honey, tea leaves and flour mixture in a bowl.

Mix everything well.

Carefully pour in boiling water and oil, mix.

Pour the mixture into a greased pan and bake until done.

Honey sponge cake with sour cream

If you add sour cream to baking, the cake will turn out tender, with a distinct creamy note. Be sure to try this honey cake recipe. It is very tasty on its own.

Ingredients:

Two large eggs;

One hundred grams of sugar;

One hundred and twenty grams of honey;

Two heaped tablespoons of sour cream;

A tea boat of soda without a slide;

One hundred and sixty grams of white flour.

Cooking method:

Beat, without separating, eggs with honey and sugar.

Add sour cream and soda (no need to quench with vinegar), mix well.

Enter the sifted flour, stirring the dough with a spoon or spatula. The consistency should be similar to pancake batter.

Cover the form with baking paper, grease the bottom with oil.

Pour the dough into the mold.

Bake in preheated oven until light golden brown.

You can take any honey for baking: linden, herbs, buckwheat. If the product is sugared, be sure to melt it. It is best to do this in a water bath: so the honey does not burn and does not deteriorate.

The color of the finished honey biscuit also depends on honey. The darker the honey, the darker the baked cake will turn out. By the way, flavor finished baking also depends on the type of honey.

Starting to cook a biscuit, immediately turn on the oven for heating. The dough is cooked very quickly, and it cannot stand at all. if you do not immediately send it to the stove, then the air bubbles will simply burst. As a result, the cake will not be high, airy, tasty. Send the dough only to a preheated oven.

Strictly follow the baking technology: do not open the oven in the first half hour after the start of baking. The difference in air temperature will ruin the splendor of the biscuit.

Scroll the mold with the poured dough several times clockwise so that the mass is distributed more evenly, there is no peak in the center. Put the mold into the oven carefully, do not disturb the capricious mass, otherwise it will settle.

If you plan to eat a biscuit as an independent pastry, you can cut it warm and serve with milk, tea, coffee or kefir. But if the cake is the basis for the cake and needs to be cut, be sure to let the biscuit cool completely. So that the cake does not crumble, you can cut it after 6-8 hours.

To make it easier to get the biscuit out of the mold, you can put crossed strips on the bottom parchment paper, protruding beyond the edges of the form. Pull on them, and the biscuit can be easily removed and transferred to a plate.

From the finished biscuit cake, you can make not only cakes, but also cakes by cutting it into strips, triangles, squares.

I fell in love with honey biscuit for the following reasons - spicy aroma, beautiful golden color, ease of preparation, versatility, it can be coated completely different creams and fillings, and, of course, every housewife can get it!

To prepare a honey sponge cake with sour cream in a slow cooker, I took:

• 5 eggs;
• 5 tablespoons of honey;
• 250 grams of sugar if you don't like it too sweet pastries, take 150-200 grams;
• Flour 350 grams;
• 1 pack of baking powder;
• A pinch of salt.

For the cream, I took a package of sour cream and a little more than half a glass of sugar.

In general, I used to be always afraid to bake a biscuit, because I heard other housewives say that it is capricious and does not always work out. But thanks to some tricks, it always turns out great, and then I myself will tell you about them!

Step-by-step recipe for honey biscuit in a slow cooker

To begin with, mix flour with baking powder and a pinch of salt, in a good case, it is better to sift all this mass through a sieve, but I don’t do this (because I’m a little lazy) and just mix the ingredients.

So, on any mixer there are several speed settings, you need to start from the minimum, then with a margin of 1 minute, increase the speed to the last one. I have 5 speeds on my mixer and on the last one I beat for about 2 minutes. Here is such an air cloud I got!

Add honey and beat the mass again, already at this stage a sweet pleasant honey aroma is felt.

Gradually add flour, I add one tablespoon at a time.

Approximately when a third of the flour remains, I turn off the mixer, as it is already heavily scrolling through the mass, and with a regular spoon I mix the dough until a soft, airy, homogeneous consistency.

And, of course, the most main secret cooking any dishes - cook with love and good mood, if you are not in the spirit, then it is better not to start cooking!

Lubricate the multicooker bowl with oil, lay out the dough and select the “Baking” mode, set the time to 70 minutes. Now there is just a little left - to wait until the honey biscuit is baked in a slow cooker.

Be sure to check the biscuit for readiness - take a stick and stick it all the way into the biscuit, remove it and if it remains dry - the biscuit is ready. In addition to the stated 70 minutes, it took me an additional 15 minutes to complete the baking.

Transfer the biscuit to a steamer and let it cool.

Then cut into cakes, you can make two or three cakes to smear them with cream. You can take any cream, if it is dry, then impregnate, but not too sweet, since the biscuit is already sweet.

I made sour cream as it works great for this honey cake and will soak it up. For one package of sour cream, I took a little more than half a glass of sugar so that the cream was not very sweet.

I cut the biscuit into two parts, generously smeared it with cream, also smeared the walls of the biscuit and decorated it with a nut on top.

like this wonderful dessert I got it today! Cook with pleasure, and I myself, a happy housewife, will try to please you with other interesting and useful recipes!

P.S. Also, this biscuit can be baked in a conventional oven. Choose a temperature of 180 degrees, and the time is approximately 40-45 minutes.

Attention! While the biscuit is baking, never open the oven or the lid of the multicooker in advance, as it will “fall” with you and will not turn out so airy and light.