Honey cake layers

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake honey cake layers? Measure out the required ingredients. Honey can be used either liquid or thickened.

2. STEP 2

   

   In a small, heavy-bottomed saucepan, combine butter, sugar and honey.

3. STEP 3

   

   Over low heat with frequent stirring, bring the mixture until smooth. The sugar grains should completely dissolve.

4. STEP 4

   

   Separately, beat the eggs until smooth. Just use a fork or whisk.

5. STEP 5

   

   Pour the beaten eggs into the pan with the sweet butter mixture in a thin stream. To prevent the eggs from curdling, be sure to actively stir the mixture at this time. If you are concerned that the eggs will curdle, you can brew the mixture in a water bath. To do this, pour water into a larger pan and place the pan with the mixture on it. The water should be boiling moderately and not touching the bottom of the top pan.

6. STEP 6

   

   Bring the mixture over low heat with constant stirring until slightly thickened.

7. STEP 7

   

   Add soda, mix well.

8. STEP 8

   

   The mixture will begin to foam a little. After 1-2 minutes, remove the pan from the stove.

9. STEP 9

   

   Cool the mixture until slightly warm. To make this happen faster, pour it into a container where you will knead the honey dough.

10. STEP 10

    

    Sift the flour through a sieve to remove any unnecessary particles and saturate it with oxygen. Thanks to this, the dough will be more homogeneous and the cakes will rise better during baking.

11. STEP 11

    

    Pour most of the flour into the cooled mass, stirring first with a spoon. Depending on the properties of the flour, you may need more or less, so do not add all the flour at once.

12. STEP 12

    

    If the consistency of the dough is not thick enough, add a little more flour. But do not overdo it so that the dough does not turn out tight.

13. STEP 13

    

    The dough should be soft, pliable, slightly sticky to your hands. If the dough doesn't hold its shape very well when formed into a ball, this is the correct consistency for honey dough. The cakes will be crumbly and not hard.

14. STEP 14

    

    Divide the dough into 10-12 parts, roll into balls. Cover the dough to prevent it from drying out.

15. STEP 15

    

    Roll each piece of dough into a thin round layer. You can do this directly on parchment. Level the edges of the cake using a plate of the required diameter. My cakes have a diameter of 20 cm. You can level the cakes after baking.

16. STEP 16

    

    To prevent the cake from puffing up during baking, prick it with a fork. I didn’t do this with the rest of the cakes, because they don’t swell for me.

17. STEP 17

    

    Bake the cake in an oven preheated to 160-170C for 3-5 minutes. The cakes bake very quickly, so do not go far from the oven so that the cake does not dry out. Once the edges are slightly browned, remove. Baking time and temperature may vary depending on the operating characteristics of your equipment. If you level the cakes after baking, do it immediately after taking them out of the oven. After cooling, the cakes will be brittle.

18. STEP 18

    

    Place the finished cakes on a flat surface. Combine the dough scraps and roll out another cake. It can be used for a cake or better browned and crushed into crumbs. The crumbs can be used to finish the cake.

19. STEP 19

    

    This time I did not make very thin cakes. If you need less thickness, divide the dough into 11-12 parts. For honey cake, you can use any cream: sour cream, boiled condensed milk with butter, or custard. It is better if the cake is soaked for at least 8 hours, then it will be especially tender. Bon appetit!

Comments on the recipe

Moderator Ksenia

29.09.2023

4.9

I had some whipped cream left over and wanted to use it to decorate some goodies for tea. I decided to make a cake out of shortbread. To prepare them, I chose a recipe for honey cake layers. The dough for such cake layers is not from the “mix all the ingredients and may you be happy” series. A bread maker will not help here (and I really like to use it for kneading dough). But it's worth it. The dough turns out to be very pleasant to the touch, soft, easy to work with, and does not tear. I divided the resulting dough into eight parts. For baking I used a silicone mat and rolled out the dough on it. I cut out the cakes with a plate with a diameter of 19 cm. I had enough leftovers for two more cakes, that is, in total I got 10 pieces. I baked the cakes for 4 minutes. I didn’t prick the first cake with a fork. It was swollen in several places. I already pricked the subsequent cakes with a fork, but they still puffed up a little. I even do not know why. Although this did not affect the taste and quality of the cakes in any way. The cakes turned out beautiful, with a pleasant light honey aroma. The edges curled a little as they cooled, but I'm guessing that's because I stacked them on the plate and they took the shape of the plate. The cakes are thin and soft, but at the same time they crumble well (I crumbled one cake to decorate the cake). I coated the cakes with cream and jam. Once soaked, they held together well, so that the sliced ​​cake pieces held their shape well and did not spread out. Julia, thank you very much for the wonderful recipe!

kisik07

29.09.2023

4.6

Delicious and simple!!! Thank you Video from me.

Maria

29.09.2023

4.5

Thank you very much for the good recipe! For me, honey cakes also seemed like something very complicated, so I bake them very rarely. Probably the fact is that I always kept them in the oven for a very long time, and the cakes turned out hard, and remained so even after smearing them with cream! You described the preparation process in great detail and step by step. I'm sure your recipe will turn out great! I will definitely use your recipe next time! Only I like sour cream cream for honey cake better, it gives sourness and soaks the cakes better.

Vel

29.09.2023

4.7

How to check the readiness of the cake?

Ekaterina Prisekina

29.09.2023

4.8

As a child, we constantly baked a honey cake with our family. When my son was one and a half years old, I decided to bake the cake myself according to the good old recipe. I went into a search engine to refresh my memory and found a very detailed recipe, exactly the same as we once baked. I made the dough very easily, I chose the same cream as in childhood, condensed milk and butter. The dough turned out to be very elastic, aromatic, easy to roll out, rolled out and baked on parchment, sprinkled with a little flour. The cakes were baked quickly, pierced with a fork, and baked at 170 degrees. Tomorrow I’m still thinking about decorating the cake with fruits or berries.