Honey cake

The most delicious and favorite cake is the "Honey Puff" or "Medovik"! Tender, melt-in-your-mouth honey cakes soaked in airy custard - an unforgettable childhood taste! Honey cake turns out oh-so-tasty, tender, airy and fluffy!



For the cake

2 eggs

honey 2 tbsp.

sugar 200-250 grams

flour (depending on how moist it is) 500-550 grams

50g butter

1 tsp.

For the custard

milk 500 ml

2 eggs

flour 50g

sugar 150-200 grams

butter 100 g

vanilla sugar 10 g

Step by step recipe with photo

Video recipe

Prepare honey cakes. In a saucepan we send the eggs, sugar, butter, liquid honey and mix everything.



Then we put the pan on a small fire, stir the mass until the sugar crystals have completely dissolved.

When the mixture becomes hot and the sugar has dissolved, add the baking soda, - the mass will begin to foam and will increase twofold. Stir vigorously, and keep the mixture on the heat for another 0.5 minutes.

Remove the pan from the fire, and begin to stir in sifted flour a little at a time. At first the dough will be liquid and hot, mix it with a spoon - it will gradually begin to thicken. Then the dough will no longer be hot; it will become pleasantly warm, and you can safely knead it with your hands.

The dough should be soft and not too hard.

We divide it into 8 equal parts, roll the dough into balls, sprinkle them with flour so they don't dry out, put them on a dish.

Cover with clingfilm and put in the fridge.

While the honey dough is resting in the cold, prepare the custard.

In a small saucepan, combine the flour, sugar, vanilla sugar, and eggs and beat with a whisk to a smooth mixture.

Add milk and stir the mixture well until it becomes homogeneous.

Place on low heat. Continuously stir the milk mixture, especially at the bottom of the pan, to avoid the formation of flour lumps.

As soon as the custard thickens and begins to boil, remove from the stove.

Add soft butter to the hot custard, stir until the butter has dissolved.

Cover the cream with clingfilm so that it lies directly on the surface (so that no film is formed when it cools). Let the custard cool to room temperature. The custard is ready, we can proceed with baking the honey cakes.

Take one ball of dough out of the fridge. On a lightly floured surface or directly on parchment paper, thinly roll out the honey crusts.

Then transfer the cake to a baking tray lined with parchment paper and bake on the parchment paper.

Bake honey cakes in a preheated 180°C oven for 3-4 minutes or until golden. Baking time and temperature must be adjusted to each oven individually!

Immediately after baking, still hot, top with a plate or mold of desired diameter (I have 22 cm) and cut the cake to shape, since, cooling, it becomes solid, will crumble and break.

Do not throw the scraps away - you will need them to sprinkle the sides and top of the cake.

Bake all the other honey cakes in the same way.

Smear the cooled honey cakes with custard.

Spread the custard on the sides and top of the honey cake.

Next, sprinkle the cake liberally with the leftovers from the cakes chopped in the blender and decorate to your liking.

We take the honey cake with custard to the refrigerator overnight or for a few hours to soak.

The Honey Cake (or Honey Fluff) turns out sweet, delicate, with a delightful aroma of honey, very, very soft, and slices like butter. Amazingly delicious!

Slice the cake into portions, make some delicious tea, and enjoy the most delicious honeydew!


Enjoy your appetite and have fun baking!


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