Classic cake

Классический торт «Медовик»

Today let’s talk about the cake and about three of his classical interpretations.

A classic recipe of cake at home with condensed milk

Honey cake is better to take a flower, or any other, but not buckwheat, otherwise it will add unnecessary odor.



  • butter – 75 g;
  • egg – 2 PCs.;
  • sugar – 140 g;
  • honey – 75 g;
  • vanilla – 5 g;
  • soda – 15 grams;
  • flour – 375 g.


  • butter – 325 g;
  • boiled condensed milk – 450 g;
  • the lemon zest.


Eggs RUB with sugar until lightening. On the steam bath melt the butter and honey, add the soda. The mass then increases in volume. Swap on a small fire and cook until the color becomes caramel, then remove from the stove and slightly cooled. Entered into the caramel whipped eggs and vanilla, stir, add flour and knead the dough. It must not be much wet. Leave for an hour to rest and then cut into 6 pieces each and we shall unroll in a thin layer, with a diameter of 20 cm Each bake 5 minutes in a hot oven (200 degrees). While cakes are hot, you need to give them the desired shape as a stencil when cutting the lid or use a plate. Reserve scraps for decoration.

For the cream first well whisk soft butter, and then add condensed milk and zest, knead thoroughly. Cooled cakes paramasivam cream, not forgetting to fluff at the end side. The top sprinkle the crushed crumbs from cakes.

The cake with sour cream is a classic recipe from Soviet times

This volume of products designed for a large cake for the whole family.


  • honey – 215 g;
  • flour – 525g;
  • lemon – 1 PC.;
  • egg – 5 PCs.;
  • soda – 20 g;
  • sugar – 450 g;
  • butter – 150 g;
  • sour cream – 1350 ml.


To ensure that all the ingredients for the dough mixed perfectly, will do so on a steam bath. The main thing is to ensure that the bowl doesn’t touch the water, otherwise the eggs will curdle. In a bowl put the butter, cut into cubes (to melt faster) and 300 g of sugar, whisk the eggs slightly with a fork and stir in also a lot. Next comes the honey (115 g) and lemon juice (10 ml). When all is mixed, remove from the water bath and gradually vymeshivaem flour. The dough may be slightly sticky and soft, as if to drain with hands.

The oven to include at 200 degrees. Roll out the pastry very comfortable on the towel, covered with a parchment. The thickness of the layers should be 2 mm. If you have a large sheet of baking, you can make 8 layers or 12 if the average is of the form plan of the cake depends. Before the sheet of parchment with dough to bake for 5 minutes, make a fork punctures so that the cake is not bubbling.

Trim to desired shape and to remove the cake is hot, cold will crumble and break.

Cream is better to take fat sour cream of 25%, mix with the sugar, and beat first on low, then increase. First the cream will become liquid, when the sugar will dissolve, but then again thickens. Then add the remaining lemon juice and honey. Collect the cake, spreading the cream thickness 1.5 cm an hour left in room temperature to soak in, and then in the cold for a couple of hours to cream froze.

The classic cake recipe Medovik with sour cream custard

Cakes you can cook on any of the previous recipes, but the highlight of the cake will be the most delicate cream.


  • cakes honey – 8 PCs.;
  • sour cream – 650 g;
  • sugar – 150 g;
  • butter – 125 g


Sour cream may not be very fat, optimally 15-20%, mix Классический торт «Медовик»it with sugar and put on a steam bath. It is important that the Cup fit perfectly and the pan, i.e. not touching the water and tightly closed, as the lid so that the steam doesn’t come. Cook on low heat, stirring occasionally, to carry out the process evenly and no lumps formed. At first the mass becomes liquid and then when the sugar will caramelize, again thickened. Thickened cream remove from heat and add the butter, stir until dissolved and let cool to room temperature. Collect the cake, promazyvaya each cake with cream, then sides, then sprinkle with crumbs. Be sure to allow the cream to soak in, and then put into the fridge.


Post Comment