Cake "Honey cake" (with thin shortbread). Cake “Honey” - lush cakes with the aroma of summer Honey shortcrust pastry cake recipe

"Ryzhik"
Compound:
3 tablespoons honey
3 eggs
1 dessert spoon of baking soda, slaked with vinegar
200-300 g butter
1 cup granulated sugar
3-4 cups flour
Preparation:
You put honey in a saucepan and on low heat, so that it doesn’t burn when it starts to foam, pour slaked soda into it. Do not bring to a boil, remove from heat and cool. Grind half a glass of sugar with eggs, and the remaining half glass with softened butter. Next, mix eggs with sugar, butter with sugar and honey with soda, and then start mixing in flour. This is also my secret - how much flour to put in. According to the recipe - 4 cups - then the dough turns out stiff, and you can roll out cakes from it. This is, of course, more convenient. But it’s tastier - add 3 cups of flour, then the dough will be soft and well soaked. After mixing everything, put it directly in the pan for 40 minutes. in the refrigerator.
Then (since the dough is not thick) place it with a tablespoon on a greased baking sheet and level it, giving it the shape of a cake. (It’s better to level with a wet hand - it’s more convenient). I get about 8-9 cakes if I put about 2 - 2.5 tablespoons of dough on a baking sheet. When you take them out of the oven, it’s better to place them on two plates, otherwise they may stick to each other while they are hot. When cooled, you can soak it in cream.

The cream is simple: a liter jar of sour cream + a glass of sugar. But! The sour cream should not be store-bought, but market-grade, that is, thick. First you beat it alone, then with sugar, and soak it. You can sprinkle the top with cake crumbs (if any) and walnuts.
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"Storyteller"
Compound
Dough:
2 tbsp. flour,
1 egg,
1 tbsp. butter,
1/2 tbsp. Sahara,
1 tbsp. honey,
1 tsp soda,
1 packet of vanilla sugar.

Cream:
2.5 tbsp. milk,
2 tbsp. butter,
1/2 tbsp. Sahara,
1 tbsp cocoa powder,
1 tbsp. potato starch.
Preparation
Place honey, sugar, butter, egg in a thick-bottomed bowl and, heating in a water bath, beat the mixture into a thick foam. Add soda, flour, vanilla sugar and knead the dough. Divide it into 3-5 parts, roll out round layers, trim the edges and bake at a temperature of 230-240 degrees. Be careful - don't overdry! Bake until golden brown.
Place the hot cakes on a wooden board, cool, layer with cream, sprinkle with crumbs from the leftover baked dough. Decorate with chocolate pieces, candied fruit and refrigerate for at least 3 hours.

Cream:
Dilute starch 3-4 tbsp. cold milk. Boil the rest of the milk with sugar, brew starch in it and cool. Beat with softened butter, adding cocoa.
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"Honey cake"
Compound
Dough:
0.5 cups of honey,
0.5 cups sugar,
1.5 cups flour,
2 eggs,
1 tsp soda with vinegar.
Preparation
Grind honey with sugar and eggs, then add flour and dissolved soda.
Baked 3 cakes with a diameter of approximately 22 cm.
Cream: 200 g sour cream + 0.5 cup. Sahara

This is right, off the top of my head, it’s the one with honey.
Of course, you can add nuts, raisins, etc. 10/31/2003 20:05:54, Lexx

Honey cake is a cake loved by many since childhood. This is a relatively low-calorie dessert with a delicate, pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it’s worth it, because the result is an excellent dessert for the holiday table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:

To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.

Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.

The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.

You must strictly follow the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.

Only warm dough is rolled into cakes.

To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.

For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.

You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.

The taste of the cake can be varied by adding prunes or walnuts to the cream.

Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

Honey cake recipes

Preparing honey cake consists of several stages:

It is better to prepare honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak honey cake for 2-3 days.

Classic recipe: honey cake “Tenderness”

To prepare the cakes you will need 600 g of flour, 300 g of sugar, 50 g of butter, 150 g of honey, 1 teaspoon of soda, 3 eggs. The cake according to the classic recipe uses 2 types of cream: sour cream and condensed milk. To prepare sour cream cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.

Honey cake with nuts and prunes without rolling out the cakes

This version of honey cake takes a little time to prepare. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake “Ryzhik” with custard without water bath

Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

Honey cakes are one of the most popular bases for making all kinds of cakes, from simple to original and multi-tiered. This base goes well with sour cream, cream or custard with butter, condensed milk and other additives.

How to bake honey cakes?

You can make honey cake layers using various technologies, each time getting a different result and, as a result, a new taste of the finished dessert.

A high-quality cake base with the addition of honey is prepared in a water bath or over low heat in a thick-bottomed vessel with continuous stirring.

The dough for honey cakes can be liquid and baked on parchment, or thick, requiring rolling out with a rolling pin.

Soft and airy cakes with a honey aroma will be made from biscuit dough.

After rolling out the cakes and before baking, prick them around the entire perimeter with a fork.

After baking, the cakes are given the desired shape by trimming off uneven edges using a suitable lid or plate.

Thin honey cakes

A classic honey cake with thin layers, when prepared correctly, simply melts in your mouth and is incredibly fragrant. The ideal cream in this case would be sour cream whipped with sugar, to which you can optionally add a little condensed milk, steamed and chopped prunes, and nuts.

Ingredients:

• eggs – 3 pcs.;
• granulated sugar – 1 cup;
• butter – 50 g;
• flour – 600 g;
• honey – 150 g;
• soda – 1 teaspoon.

Preparation

Beat the eggs with the addition of sugar until the crystals dissolve.

Add soft butter, honey, soda, stir and place the bowl of dough in a water bath with boiling water.

Heat the mixture with continuous stirring for 15 minutes.

Add a glass of flour, stir the mixture intensively for another 2 minutes and remove the container from the stove.

Add the rest of the flour, knead the dough until it sticks to your hands.

Divide the lump into 7-8 portions, which are placed in the cold for 30 minutes.

Roll out each ball on parchment, prick with a fork, bake honey cakes at 180 degrees for 2-3 minutes.

Honey sponge cakes

If you want to bake soft honey cake layers, the following recipe is suitable for implementing the idea in the best possible way. In this case, biscuit dough is used as the base, which, under the influence of honey and soda, becomes even more airy when finished and at the same time acquires an amazing taste and aroma.

Ingredients:

• eggs – 5 pcs.;
• flour – 2.5 cups;
• honey - 6 tbsp. spoon;
• granulated sugar – 1 cup;
• soda – 1 teaspoon.

Preparation

Mix honey with soda and heat with stirring until foam appears and slightly darkens.

Beat eggs with sugar until the crystals are completely dissolved and fluffy.

Mix the egg and honey mass, stir in the flour.

Bake the biscuit in an oiled pan at 180 degrees for about 50 minutes.

After complete cooling, cut the resulting biscuit base into 3 longitudinal parts and coat the fluffy honey cakes with cream.

Custard honey cakes

If you don’t want to prepare classic honey cakes and then tediously roll them out, you can use the recommendations below and make a liquid custard base. In this case, only honey is boiled with sugar and water until it has a rich aroma, and the dough comes out liquid and baked on parchment.

Ingredients:

• eggs – 2 pcs.;
• granulated sugar – 2-3 cups;
• honey - 3 tbsp. spoons;
• water – 2 tbsp. spoons;
• butter – 50 g;
• flour – 2.5 cups;
• soda – 1 teaspoon.

Preparation

Honey is mixed with water and sugar, heated until it boils and darkens.

Add soda and oil and mix.

Beat the eggs and mix them into the slightly cooled honey mixture along with the flour.

The resulting dough is distributed onto parchment sheets using a spoon and knife.

Bake honey custard cakes at 180 degrees until golden brown.

Sand and honey cakes - recipe

The shortbread honey cake layers are tender, soft and simply melt in your mouth. Such a base can be prepared for future use, stored in a cool and always dry place for up to six months and used as needed. Instead of butter, you can use any margarine, and even lard.

Ingredients:

• eggs – 4 pcs.;
• honey and butter – 250 g each;
• granulated sugar – 50 g;
• soda – 1 teaspoon;
• flour – 750 g.

Preparation

Heat honey, butter and sugar in a thick-bottomed container.

After boiling, stir in soda and remove from heat.

Add beaten eggs and sifted flour, knead.

After cooling, roll out portions of dough and bake honey shortbread until lightly browned.

Honey and sour cream cakes

Thick honey cakes can be baked from prepared with the addition of sour cream. The finished biscuit is cut only after it has completely cooled and left under a towel. Sour cream or butter is used as impregnation, having previously soaked the cakes with syrup if desired.

Ingredients:

• eggs – 3 pcs.;
• flour – 2 cups;
• sour cream – 200 g;
• granulated sugar – 1 cup;
• honey – 150 g;
• soda – 1 teaspoon.

Preparation

Beat eggs with sugar.

Warm up honey and soda a little, cool, stir in sour cream and egg mixture.

Add flour, mix, pour the dough into an oiled pan.

Bake the cake at a temperature of 180 degrees for 50 minutes, after cooling, cut into 2-3 parts.

Honey cakes with nuts

Delicious honey cakes can be sprinkled with nuts during the process of assembling the cake, but the dessert acquires extraordinary richness and aroma if you add nut crumbs to the dough. You can use hazelnuts, peanuts or shelled walnuts by drying them in a dry frying pan or on a baking sheet in the oven until lightly browned.

Ingredients:

• eggs – 4 pcs.;
• granulated sugar – 1 cup;
• nuts – 1 cup;
• honey – 200 g;
• flour – 2 cups;
• soda – 1 teaspoon.

Preparation

Beat eggs with sugar, add chopped nuts and pre-melted honey and mixed with soda.

Add flour, mix and leave the mixture in the refrigerator overnight.

Place 4-5 tbsp into the oiled form. spoons of dough and bake honey cakes until lightly browned at 200 degrees.

Chocolate honey cakes

A simple honey cake, if prepared with the addition of cocoa, turns into a true delicacy, the taste characteristics of which will be delighted by those with a sweet tooth and chocolate lovers. To impregnate such a base, it is preferable to use creams with chocolate fillings or boiled condensed milk.

Ingredients:

• flour – 3-3.5 cups;
• cocoa powder – 4 tbsp. spoons;
• butter – 60 g;
• granulated sugar – 1 cup;
• eggs – 2 pcs.;
• honey - 2 tbsp. spoons;
• soda – 1 teaspoon.

Preparation

Honey is mixed with soda, oil is added and heated in a water bath, stirring.

Remove the container from the heat, stir in the eggs beaten with sugar.

Add sifted flour one glass at a time, stirring the mixture each time until the lumps dissolve.

Cocoa is added with the last portion of flour.

Divide the lump into 7-8 pieces, roll each one out on parchment, prick with a fork and bake for 2-3 minutes at 220 degrees.

Cakes for honey cake in a frying pan

You can prepare honey ones in just half an hour, providing an excellent base for soaking in your favorite cream. This option is especially appropriate when there is no desire or opportunity to use the oven. You may need a little more or less flour, but you should not oversaturate the dough with it.

Ingredients:

• flour – 1.5-2 cups;
• granulated sugar – 1/3 cup;
• honey – 40 g;
• soda – 0.5 teaspoon;
• egg – 1 pc.;
• sour cream – 1 tbsp. spoon.

Preparation

Melt butter and honey in a saucepan, add soda, stir.

Add eggs, sour cream and flour beaten with sugar.

The finished soft dough is divided into 5 portions, each one is rolled out on a table dusted with flour.

Fry the cakes in a preheated dry frying pan until browned on both sides.

Honey cake in a slow cooker

Airy honey cakes are easily prepared. The biscuit dough rises perfectly and is soft, tender and aromatic. Upon completion of the main mode, leave the contents of the bowl for another 10-15 minutes on “Warming” with the lid closed, after which they check the readiness of the honey sponge cake.

Ingredients:

• flour – 2 cups;
• granulated sugar – 1 cup;
• honey - 6 tbsp. spoon;
• soda – 1 teaspoon;
• eggs – 5 pcs.

Preparation

Place soda and honey in a saucepan, stir and heat until the color changes.

Beat eggs with sugar, stir in honey and soda and flour.

Transfer the resulting homogeneous mass into an oiled multi-pan and bake on “Baking” for 65 minutes.

Honey cakes without oil in the microwave

You can use the microwave to create the cake base. In this case, honey cakes are prepared without butter, but with the addition of vegetable oil, which reduces the final calorie content of the dessert. A cream based on sour cream, butter or condensed milk is suitable for soaking the delicacy.

Dough:
150gr. margarine
1 tbsp. Sahara
2 eggs
2 full tbsp honey
1 tsp soda
3.5 tbsp. flour

Cream 1:
0.75 liter of sour cream and 1.5 tbsp. beat sugar.

Cream 2:
condensed milk 2 cans
butter 2 packs (maybe more due to quality)
alcohol
cocoa optional

Preparation of the dough:

Melt honey, sugar, margarine over low heat, stirring constantly. Add baking soda, eggs and flour to the cooled mixture. Knead the dough.
I don’t put it in the refrigerator, this makes it possible to roll out the cakes thinner.

Roll out a small portion of the dough into a thin round cake.

When rolling out, you need to constantly add flour under the crust and on top, since the dough is very sticky.

Place a template or plate of the desired size on top and trace with a knife. Roll the finished layer onto a rolling pin and transfer to a baking sheet.

You can also do this - roll out the cake, roll it onto a rolling pin, place it on a baking sheet and then cut out the shape.

Leave the scraps and bake along with the crust; they will be used as crumbs for decoration.

I make at least 12 cakes with a diameter of 30 cm.

I roll out the cakes on siliconized paper, or rather between two pieces of paper. Then you don’t need to add flour and you can simply roll out the cakes to the thinnest state. I cut out the desired shape directly on the paper, the main thing is not with a sharp iron knife, but with a plastic one. And right on this sheet of paper I transfer it to a baking sheet and bake. After baking, wipe the paper with a cloth and you can roll out and bake on it again. For continuous baking and rolling, about 6 sheets of paper are needed.

The cakes bake very quickly, you have to be careful! After the cake is baked, it must be quickly lifted from below and transferred to a flat surface; it is imperative to immediately put a board on top, otherwise the cake will deform as it cools.

Preparation of cream:

1 With all my love for homemade heavy cream (separator sour cream), for this cake I take part of heavy sour cream and part of regular sour cream. Because the cream should be a little liquid in order to saturate the dry cakes and a little sour. My mother cannot imagine this cake without prunes. Previously, it was cut into pieces into cream. But I like to mince prunes and then add them to the cream. It works well when you alternate two layers with pure sour cream and 1 with prunes.

If you like a lot of cream then make from 1 liter + 2 cups of sugar

2 If you make cream from 2 cans of condensed milk and 2 sticks of butter, the cake will not be so soft and crispy. Condensed milk can be boiled, or it can be raw. You can add cocoa or heated chocolate and a little more cognac or alcohol. (...well, I can’t imagine cream with condensed milk and without alcohol!)))

We have a similar cake on our forum, author

The difference we have is in the number of products. I think you should try this way and that and then decide which recipe is yours.

Delicious!

One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!

In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.

Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For the cream, I advise you to use only high-quality butter (with a fat content of at least 72%), and choose richer sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.

Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...

Ingredients: Dough for honey cakes:

(400 grams) (220 grams) (100 grams) (2 pieces) (2 tablespoons) (1 teaspoon) (1 pinch)

Sour cream and butter cream: Chocolate and honey decoration: Cooking the dish step by step with photos:

To prepare a fragrant honey cake, we will need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.

First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.

Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.

In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.

Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!

Mix everything vigorously and immediately remove the dishes from the heat. The custard base will immediately begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.

Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.

The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.

We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.

As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.

Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).

We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and put the balls (they have already become flat cakes - the dough is so tender) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.

Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put a piece of dough and dust it a little too.

Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.

Next you need to give the dough layer a perfectly round shape - this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.

Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.

Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.

Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.

In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.

When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.

The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.

Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.

All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.

The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment and place them on a dish, as shown in the photo. What is it for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.

Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.

Then we put the cake back on, apply the cream... and thus assemble the entire Honey cake.

We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.

Let's also make an original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.