Hello! Today I, a lover of baking and an experienced sweet tooth, want to talk about such a wonderful type of desserts as baking with honey, like many of the recipes we have already discussed, this honey baking is quite simple to prepare, and the dough turns out to be tender and porous.
These baked goods with honey can be given any shape. I hope you and your household will like the recipes for baking with honey below.
Baking with honey
A glass of honey, half a stick of butter (spread, margarine), 3 eggs, one and a half glasses of flour, 3 tbsp. sugar, vanillin packet, 1 tsp. soda, a pinch of salt.
Steps for preparing baked goods with honey:
- Continuously stirring, add the prepared soda to the melted honey, and continue stirring and keep it on low heat.
- Beat the eggs with sugar and salt into the honey mixture with butter (spread, margarine).
- Mix the resulting mixture thoroughly with flour and vanilla; you can add (optional) nuts, coconut flakes, raisins, and other dried fruits.
- Place the resulting dough into prepared and greased molds. Attention! During the cooking process, baked goods with honey will greatly increase in volume.
- Baking is carried out in an oven preheated to 200°C for about 10 minutes.
- We check the degree of readiness with a match: the baked goods are pierced in the center, if the match becomes wet, then the dough has not yet been baked, and by the persistent aroma of the finished baked goods with honey.
Bon appetit!
To prepare castella with honey we need:
Two eggs, 5 tbsp. l. sugar, a third of a glass of flour, 1 tbsp. l. honey (diluted with 1 tbsp hot water).
Steps for preparing castella with honey:
- Beat the eggs with sugar with a mixer, without ceasing to stir, add the flour and bring until smooth. This will take about 5-7 minutes. Attention! Some recipes advise you to first beat the whites with sugar, and then add the yolks, but my experience says that this is just a waste of time, and the benefit, if any, is insignificant.
- We dilute boiling water with honey and pour it into the dough, beat with a mixer, there should be no lumps or compactions.
- Prepare the baking pans: line them with baking paper and grease them.
- Pour the dough with honey into the mold. Attention! The dough should be free of lumps; to avoid lumps, pass the dough through cheesecloth or a sieve.
- Baking is carried out in an oven preheated to 200°C for approximately 50 minutes.
- We check the degree of readiness with a match, and the sponge cake with honey should be browned. 7 Remove from the mold after cooling.
Honey cakes are ready!
Our baked goods are served with honey in random pieces for tea or jelly. Bon appetit!
Thank you for your attention! See other recipes in the relevant sections of my website!
Honey and sugar are interchangeable, but there are dishes that cannot be imagined without honey: it is this that gives them the special aroma and taste for which we love them. These tried-and-true recipes are guaranteed to sweeten your fall routine.
Honey arithmetic
Unfortunately, honey loses its healing properties at temperatures above 40 degrees. Therefore, if benefit is of paramount importance to you rather than taste, it is better to stick to dressings made from honey and lemon juice for salads or eat a couple of teaspoons while drinking tea (but without stirring the honey into the tea).
For culinary purposes, liquid honey is best suited. In order for the candied honey to become liquid again, the jar with it can be immersed for a short time in a pan of hot water (the main thing is that the honey does not have time to heat above 35-40 degrees).
It is worth remembering that honey is sweeter than sugar, so less of it is required. If a baking recipe calls for sugar, and you decide to replace it with honey in the same amount, the finished dough will turn out sickly sweet, moist and sticky. Therefore, it is correct to take 3/4 cup of honey instead of a glass of sugar, and you need to either increase the amount of flour or reduce the amount of liquid. Also, be aware that the cookies or honey cake will be darker than usual.
Honey is great for marinades and glazing vegetables: they acquire not only a pleasant taste, but also an appetizing crust.
Pork in sweet and sour sauce with honey
This meat turns out unusually tender, piquant, with a slight honey sweetness.
Ingredients: 1 kg pork, 4 tbsp. spoons of honey, 0.5 cups of soy sauce, 1 onion, 3 cloves of garlic, a small piece of ginger root (about 3 cm), 3 tbsp. spoons of tomato paste
Preparation. Cut the meat into small pieces. Grind the onion, garlic and ginger, add soy sauce and honey, pour the resulting mixture over the meat and refrigerate for at least 2 hours. After this, simmer until the pork is soft, adding tomato paste halfway through cooking. You need to salt the dish carefully, since soy sauce already contains a sufficient amount of salt.
Chuck-chuck
This dish from the cuisine of the Turkic peoples can look different: in the form of short thin sticks, shaped like vermicelli, or small balls. The honey syrup with which they are held together remains unchanged.
Ingredients:(for dough): 3 eggs, 1 teaspoon of melted butter, 2 cups of sifted flour, a pinch of salt, a pinch of soda; (for syrup): 60 g sugar, 100 g honey, 1 tbsp. spoon of water
Preparation. Sift the flour. Beat the eggs, gradually adding salt, soda, melted butter, flour. Knead into a soft dough, cover with a slightly damp towel and let stand for 1 hour. Roll out thinly in a layer of 5 mm, cut into thin strips. The straws can be rolled into flagella, allowed to dry slightly and cut into pieces 1-1.5 cm. Fry in boiling sunflower oil until golden brown, remove with a slotted spoon and place in a colander to drain the oil. Cool.
For the syrup, melt sugar and water until completely dissolved; when it boils, add honey. Mix with dough straws and, with hands dipped in water, form into a mound.
Honey cake
This well-known cake from childhood remains one of the most beloved for many. It is best to prepare the honey cake in the evening, so that the cakes have time to soak in the cream overnight.
Ingredients:(for dough): 2 eggs, 2 tbsp. spoons of honey, 1 teaspoon of baking powder or soda, 1 cup of sugar, 125 g of butter, 3-3.5 cups of flour; (for cream): 300 g butter, 1.5 cans of boiled condensed milk; (for decoration): walnuts.
Preparation. Melt the butter in a water bath, add sugar, honey and heat, stirring occasionally, until smooth. Add baking powder or soda and stir until the mixture increases in volume and whitens. Remove from the bath and cool. Add eggs and stir well. Then add flour and knead soft dough. Divide the dough into 6-8 parts and roll out the cakes. Bake the cakes in an oven heated to 170-180 degrees for 5-10 minutes.
Prepare the cream: beat the softened butter with a mixer until fluffy. Then, without stopping whipping, add boiled condensed milk to the butter in small portions and continue whisking until a fluffy, homogeneous mass is obtained. Place the finished cakes on top of each other and trim the edges evenly.
Grease the cakes with cream, including the top one. Decorate with walnuts and sprinkle with crumbs left over from the trimmed cakes.
Honey sbiten
This drink was one of the favorites in Rus'; it was especially popular during the cold season. Sbiten traders walked the streets with special samovars on their backs, which they placed on coals to prepare the drink right in front of customers. There are many recipes. According to some, sbiten takes up to four hours to cook! But here is one of the simplest.
Ingredients: 1 liter of water, 150 g of honey, 150 g of sugar, 1 bay leaf, 5 g of cloves, cinnamon, ginger or cardamom.
Preparation. Dissolve honey and sugar in hot water, add spices and boil for 10-15 minutes, skimming off the foam. Let it brew for half an hour and strain. Serve hot.
For diabetes mellitus of the first and second types, it is extremely important to monitor your diet so as not to provoke a rise in blood sugar levels. All products should be selected according to the glycemic index (GI) and bread units (XE) should be taken into account. One unit of bread is equivalent to 10 grams of carbohydrates. For diabetes of any type, the recommended daily dose should not exceed 2.5 XE.
GI is directly related to the number of grain units in a product; the lower the index, the lower the XE. When consuming an increased amount of carbohydrates, a diabetic must recalculate the amount of insulin, that is, add an injection of short-term insulin before meals, based on the XE consumed.
It is a mistake to believe that the diabetic menu does not contain baked goods. It can be included in your daily diet, preferably for breakfast, just replace sugar with honey and adhere to a few more cooking rules.
Below the concept of GI will be described and, based on the data, “safe” products for baking have been selected, various recipes and general recommendations for diet therapy are also presented.
Glycemic index
The glycemic index is a numerical indicator of the rate at which glucose is absorbed after eating a certain product; the lower the number, the safer the food. It is worth noting that some products have different characteristics with different heat treatments.
Such an exception is carrots; when fresh, its GI is 35 units, but when boiled it is 85 units. The same exception applies to fruits. It is forbidden to make juices from them, even those that are allowed for diabetics, as their indicator increases to a dangerous level. All this is due to the fact that the fruit “loses” fiber, which helps glucose enter the blood more evenly.
If, after all, the juice was consumed in the diet, then it is necessary to recalculate the dose of short-term insulin administered before meals so as not to provoke hyperglycemia. But what GI indicators are considered normal? For this purpose the following information is provided:
- Up to 50 units - the products are absolutely safe for diabetics and do not affect blood sugar levels.
- Up to 70 units - you can only occasionally include such food in your diet. It can harm the patient.
- From 70 units and above – under the strictest prohibition.
It is worth carefully selecting food products for diabetes of any type and relying on glycemic index data.
"Safe" Baking Products
Sugar level
The GI of honey directly depends on its variety, for example, the minimum values for chestnut, acacia and linden honey are up to 55 units. so only these varieties are allowed for diabetics. You should also not consume honey if it has become candied.
Traditional baked goods use wheat flour, which is completely prohibited in case of diabetes. It can be replaced with rye or oat flour. If the recipe specifies a large number of eggs, then you need to make adjustments - leave one egg and replace the rest only with white.
Diabetics are allowed to prepare sugar-free baked goods from the following products:
- Rye flour;
- Oat flour;
- Kefir;
- Whole milk;
- Skim milk;
- Cream up to 10% fat;
- Vanillin;
- Fruits - apples, pears, plums, raspberries, strawberries, apricots, all types of citrus fruits, etc.
From this list of products you can prepare charlotte, honey cake and cakes.
Baking recipes with honey
You can cook not only baked goods, but also with the addition of honey. For example, jelly or marmalade, the recipes of which include only honey, fruit and gelatin. This dessert is absolutely harmless for a diabetic, but the serving should be no more than 200 grams per day.
For honey charlotte with apples you will need the following ingredients:
- 250 grams of apples;
- 250 grams of pears;
- Honey – 3 tablespoons;
- Oatmeal – 300 grams;
- Salt – 0.5 teaspoon;
- Vanillin – 1 sachet;
- Baking powder – 0.5 sachet;
- One egg and two whites.
Beat the eggs until fluffy foam forms, add honey, vanillin, salt, baking powder and sifted flour. Mix everything thoroughly until a homogeneous mass is obtained. The consistency should be creamy.
Peel and core the fruit, cut into small cubes and combine with the dough. Place an apple cut into slices on the bottom of a baking dish greased with vegetable oil and fill them with dough. Bake at 180 C for 35 minutes. At the end of cooking, let the charlotte stand in the mold for five minutes and only then take it out. Garnish the dish with lemon balm sprigs or cinnamon.
To add a more piquant touch to your breakfast with charlotte, you can prepare a healthy tangerine decoction. This is not only tasty, but also has a number of positive effects on the patient’s body.
This drink:
- Calms the nervous system;
- Increases the body's resistance to infections of various etiologies;
- Reduces blood sugar levels.
To prepare one serving you will need the peel of one tangerine. It must be cut into small pieces and pour 200 ml of boiling water. Let sit for at least three minutes.
The video in this article presents recipes for pies that are approved for diabetes.
Sugar level
Latest discussions.
Mead is a special drink. Many of us know the expression “drink honey” from old fairy tales. Today the art of mead making is almost lost. Despite the fact that technology could become the main idea of any Russian restaurant and bring it fame, not a single businessman has thought about it yet. Mead is a local, local drink that was prepared only in Rus' and nowhere else in the world. Unfortunately, today only certain people know from old honey. Few people are familiar with the taste of this drink, since it cannot be bought in a store. Even among beekeepers there are very few who know how to prepare this drink correctly. Today we want to tell the reader what can be considered mead.
Supermarket assortment
Indeed, readers might argue that many stores have bottles with the same name on their liquor shelves. But they have nothing in common with the ancient drink. Often you are offered a honey tincture, which is prepared by mixing a bee product with water and alcohol. In apiaries they do things differently; they know how to make mead from old honey. But most often they use fast technology by adding yeast. In this case, the drink wins back quickly: within a few days the product can be sold. But this is also an unoriginal recipe.
Vintage technology
In Kievan Rus there was no modern equipment, and recipes were passed down from generation to generation, and the results were fantastic. In the chronicles you can read how to make mead from old honey. That drink was kept in it without any hops or yeast. Berries, cherries, cranberries, plums or rose hips were added to it. There were also recipes according to which various spices were added to the raw materials. This will make the taste more noble.
A little about the history of the drink
It should be noted that fresh beekeeping products have always been extremely valuable for humans. Nutritious, healthy, easy enough to digest, it is a ready source of energy, vitamins and amino acids. But if the honey stagnated or began to ferment, then it could no longer be eaten. Therefore, new recipes began to appear. As already mentioned, even in Ancient Rus' it was known how to make mead from old honey.
In the old days, Russian cities were famous for their mead making. The strength of this drink varied - from 5 to 16%. In ancient notes you can find several versions of recipes, each of which had its own twist. Juniper berries, a cinnamon stick, cloves or even hot pepper were added to the drink.
Waiting time
If you want to prepare this drink at home, it is extremely important to study the technology in advance, because otherwise you can ruin the whole process at the very beginning. Therefore, today we want to take a closer look at how to make mead from honey. not too complicated, but, like everywhere else, it has its own subtleties.
In the standard version, the preparation time is 5 days. However, do not delude yourself that after this period you will be able to enjoy the drink. Mead looks like cloudy champagne, is carbonated, but not very tasty. If after this you pour it into a wooden barrel and leave it for 3-6 months, the taste will change for the better. It will become less playful, but more fragrant. The strength increases, a young drink usually does not have more than 5%, but over time the figure can reach 20%. The consistency becomes fluid and dense. And if you add berries, then over time the mead will become even more useful, since all the vitamins and minerals are transferred into the drink.
Ancient recipe
It was especially popular in the 19th century. Its special feature is its amazing aroma. This is achieved due to the fact that it is not subjected to heat treatment, that is, boiling. Thanks to this, the most delicious mead is obtained. This homemade recipe allows you to make an amazing light drink that resembles aromatic kvass.
This version does not use yeast. Thanks to which the final product is clean, transparent and tasty. You may be wondering if it can be given to children. It is easy to answer this question if you know the technology for preparing the product, what its composition is, honey prepared according to this recipe contains no more than 2% alcohol. Therefore, it can be consumed by all family members, in moderate doses, of course.
Features of the technological process
Making mead from honey according to an old recipe is not difficult, except for the fact that the drink needs to be kept in a wooden container. So, you will need to take a liter of water. There is a small nuance here: it needs to be boiled, but be sure to cool. This amount will require 50 g of honey and the same amount of fresh grapes or raisins. It is best to take berries. Dried raisins can cause your drink to become moldy.
Rinse the berries well. Then the cooking process is very simple: you need to add honey and water - and let it ferment. The jar must be closed and the mixture left for two days at room temperature. If the room is not the warmest, and there is no sun outside, then the fermentation process may continue longer. During this process, a lot of gases are released, so if you seal the jar tightly, it will explode. You can cover the bottle with a cloth, but it is better to make a special gas outlet from a regular cap with a hole. A thin hose is inserted into it. One side of it should hang over the liquid in the vessel, and the other should be lowered into a bowl of water. This way, gases can escape freely from the drink.
Second phase
And we continue to look at how to make mead from honey without yeast. Next, filter the liquid using gauze. Now all that remains is to pour it into a suitable container and put it in a cool place. It will be even better if you lower it into the cellar. Literally in 2-3 months the drink will be ready.
When you prepare a drink for the first time, you can only focus on the criteria we propose. However, after a few times you will be able to determine by taste when the mead is ready. The product of the first fermentation has a sweet taste and many unpleasant bubbles, as if in sour jam. But when the gas almost completely disappears, and the taste becomes slightly sour, like young jam, then you can please yourself and your family with an excellent drink.
Fermentation products
Speaking about how to make mead from honey, it is worth noting that the risk of poisoning from such a drink is zero. Of course, the fermentation process is the result of bacterial activity, and there is always a risk of developing pathogenic microflora. There is no need to worry about this. Kvass and lactic acid bacteria completely displace harmful microbes.
Many people think that raisins are needed solely for flavor. In fact, its main function is precisely to cause fermentation processes. If you plan to prepare the drink several times in a row, then you do not need to drain the old one completely. Then the young one will mature much faster.
Making a drink from old honey
Probably, everyone has encountered a situation where honey was purchased in bulk in quite a significant amount, several years have passed, a fresh product has already been purchased, but no one wants to eat the old one anymore. Of course, it would be a shame to throw it away. In this case, mead made from old honey would be an excellent solution. It doesn’t seem difficult to do at home.
If above we described the recipe for prepared mead, which has a refined, fresh taste and low alcohol content, then a boiled drink is most often prepared from old, candied raw materials. To prepare it, beekeepers use any leftovers. Honey barrels are soaked, and everything that lags behind their walls is also used.
Honey cooking technology
So, on our agenda is delicious mead. The recipe for making (at home, of course) this drink comes down to the following. You will need 10 liters of water, 1.5 kg of honey, 10 g of hop cones and 3 g of bread yeast. The process involves heat treatment. Water should be poured into a container and brought to boiling temperature. Let us immediately warn you that prolonged heating of honey above 40 degrees leads to the formation of a dangerous toxin. However, we will take this property into account.
Now add old honey to the water and start stirring so that it does not burn. Literally after three minutes, remove the foam, add hops and remove from heat. Don't forget to cover the container with a lid. Now you need to wait until the temperature drops to 45 degrees. Then add the yeast, cover and place in a warm place to ferment. All that remains is to strain the drink through cheesecloth and pour into small containers.
Mead made from honey and yeast must age. To do this, it is closed with corks and lowered into the cellar. After two days you need to lower your blood pressure. Bottles must be carefully opened and closed again. Now the wait will be 4-5 days. The finished drink has a champagne flavor. It has a short shelf life, so it is important to use the product within 2-3 weeks. Get ready to treat your family and friends to a delicious drink. There are not many degrees in it, so it is perfect even for women.
Strong mead
This recipe is ideal for those who prefer strong alcoholic drinks. Men will definitely appreciate the thick, spicy taste. If you are looking for a recipe for making mead from fermented honey, there is no better option. Although here you need to pay attention to this point. Good honey cannot ferment; it is bactericidal. That is, it may not be exactly honey. In any case, if a sweet product is spoiled, you need to consume it somehow.
You will need to take 250-350 g of honey and a teaspoon of brewer's yeast. This amount will require 2 liters of water, 400 g of medical alcohol (50%), 5 g of hops and spices. This can be nutmeg, cinnamon and cardamom to taste. The solution of honey and water must be kept on low heat for 30 minutes. There is no need to bring to a boil and it is very important to stir occasionally. Don't forget to remove the foam in time.
When the solution has cooled to 45 degrees, add the remaining components. The mixture will ferment for a week in a warm place. Now the drink is filtered and left in a dark cellar for a month. Alcohol is added to it before consumption. This mead made from sour honey will be an excellent option for a warm male company.
Mead made with bread yeast
You can try different options for preparing the drink. Add apples or cherries, lemon juice or prunes to it - and you will get a completely different taste, exotic and bright. We want to offer you another option for making mead, which has a magnificent bouquet, a little reminiscent of delicious kvass.
You will need to take a kilogram of honey and five liters of water, yeast and 100 g of white bread. Black kvass is used, but here it will stand out from the overall composition. The cooking process is not too different from the one already described. Boil honey dissolved in water for 20 minutes. After this, the liquid must be filtered and allowed to cool to 50 degrees. Now you can add bread and yeast. Leave the mixture in a warm place to ferment. The end of the process will be indicated by the disappearance of foam. Now filter and, if desired, add apple or lemon juice.
For complete preparation, the mixture must be left in a cool place for 12 days. A temperature of 2 to 4 degrees is ideal. Now the mead is ready to eat. All that remains is to pour it into bottles and put it in the cellar. This drink cannot be stored for a long time, so there is no point in preparing it a year in advance. But while it's fresh, treat your friends.
Especially for lovers of honey baking, I have put together a small collection of both classic honey cakes and cakes whose cake layers contain honey (you can still feel it))).
I hope you enjoy it and find it useful!
Honey cake 
The cake was born on the occasion of the purchase of the freshest honey, and indeed it had been a long time since we baked honey...
It turned out very tasty! 
Ingredients:
For the test:
3 eggs
2 tbsp honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a splash
flour
For cream -
500 g 20-25% sour cream
Sugar - to taste
vanillin
1-2 tbsp. gelatin
Honey cake with banana cream 
This cake doesn't last long))))
Ingredients:
For the test:
2 tbsp honey,
1/2 teaspoon of soda,
2 eggs,
100 g butter,
3 cups flour.
1/2 cup sugar.
For cream:
500 g sour cream.
1 cup granulated sugar,
vanilla powder on the tip of a teaspoon,
2 small ripe bananas
50g liqueur.
Honey cake (without oil) 
This honey cake recipe is without butter (and God forbid, without margarine)). The cake turns out very honey, tender and VERY tasty!
Ingredients:
cakes:
3 eggs
1 cup of sugar
2-3 tbsp. spoons of honey (liquid),
1 teaspoon of soda,
~3 cups flour
cream:
0.5 l. sour cream (you can use thick sour cream, but for the cake with the photo I used 10%)
a little less than 1 tbsp. Sahara
Honey cake "Beehive"
I provide the ingredients for 1 kg of finished cake. The cake in the photo was made for 6 kg.
Ingredients:
For honey cakes:
- wheat flour 250 gr
- eggs 1 piece
- sugar 100 gr
- butter 40 g
- soda 1 teaspoon
- honey 60 gr
For cream:
- sour cream 400 gr
- cream 33% 150 gr
- 1 can of boiled condensed milk (180 g)
- 2 tbsp honey
Kefir cake 
This is a light cake, since there is no butter in the cakes, but 1% kefir. And the cream offered with it is not high in calories, I chose another one.
Ingredients:
For the test:
kefir - 0.5 liters (preferably one percent),
sah. sand - 1.5 cups,
2 eggs,
a pinch of salt,
2 cups of flour,
soda - 0.5 teaspoon,
3 tbsp. honey.
For cream:
1 glass (250 ml) milk,
1 cup of sugar,
2 eggs,
1 tbsp. spoon of flour,
200 g butter (soften at room temperature)
vanilla sugar.
Honey cake
A very festive and incredibly tasty cake.
Ingredients:
Dough:
500 g flour
3 tablespoons powdered sugar, skimmed
4 full tablespoons honey
125 g margarine
1 teaspoon baking soda
2 eggs
Filling and cream:
500 ml heavy cream (30 - 36%).
OK. 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanillin sugar
boiled condensed milk
100 g walnuts, finely chopped
Chocolate honey cake
You will have to spend quite a lot of time on this cake, but it is worth it - the honey cake is very tasty and beautiful. The finished cake should be allowed to brew and soak.
Ingredients:
Dough:
3 tbsp. spoons of cocoa
4 tbsp. spoons of honey
1 teaspoon soda
50 g butter
3 eggs
1 cup of sugar
From 3-3.5 to 4 glasses of flour
Cream:
1 liter of milk
6 - 7 spoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 spoons)
Glaze:
100 g dark chocolate
7 - 8 spoons of sweet cream (I used 10%)
Honey Pie 
Ingredients:
For the cakes:
4 tbsp. spoons of honey
80-100 gr. butter
2 teaspoons of soda (quicklime!)
1.5-2 cups granulated sugar
4 eggs
a pinch of salt
approximately 4 cups flour
For cream:
1.5 cups sand
1 liter of milk
3-4 tbsp. spoons of flour
250 gr. butter
Cake "French" 
Another cake from my old home recipes. I’ve also been baking it for 15-20 years, always on New Year’s Eve. I don’t even remember where it came from or why it’s called that.
Ingredients:
Dough:
4 squirrels,
1 and 1/3 cups sugar,
4 tbsp. spoons of honey,
1/2 teaspoon of baking soda, slaked with vinegar,
150 g butter (melt)
2.5 cups flour
Cream:
300 g butter,
4 yolks,
1 cup powdered sugar,
2 cups thick sour cream (store-bought 20% is sufficient),
1 tbsp. rum (cognac, whiskey, vodka)
Filling:
1 cup crushed walnuts,
300 g prunes
Honey cake with prunes
Oh, and I love honey cakes! Perhaps the only person I like more is Napoleon)) Although.. Honey cake for me is still the taste of childhood.. Tubes and pies with custard, rich rolls with plum jam and nuts, scorching (and who will let them cool??? ))) apple pies and...Honey cake! 
Ingredients:
For the test:
3 eggs
2 tbsp honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a splash
flour
For cream -
500 g 20-25% sour cream
Sugar - to taste
vanillin
prunes
Chocolate cake "Lady's whim" 
The cake is incredibly tender, it just melts in your mouth, and how soft and fragrant it is... Just a miracle!
Ingredients:
Cream:
- milk - 4 glasses
- eggs - 4 pcs.
- flour - 4 tbsp.
- sugar - 2 cup
- cocoa - 2 tbsp.
- vanillin - to taste
- drain butter - 200g
- walnuts (shelled) - to taste
Dough:
- eggs - 4 pcs.
- honey - 4 tbsp.
- sugar - 2 cup
- soda - 4 tsp.
- drain oil - 4 tbsp.
- cocoa - 4 tbsp.
- flour - how much it will take
Glaze:
- chocolate
- vegetable oil
Cake "Golden Key" 
The recipe is very old, from my mother-in-law’s notebook for recording recipes, she baked it 25-30 years ago.
It turns out a delicious and light cake. It doesn’t take that long to do and for many housewives it serves as a real lifesaver for the arrival of unexpected guests)) 
Ingredients:
Dough:
7 eggs
2 tbsp. sugar (if you have a sweet tooth, you can take 1.5 tbsp.)
1 tsp slaked soda
2 tbsp. l. honey
2 tbsp hot water
2.5 tbsp. flour
2-3 tbsp. cocoa
1 tbsp. chopped walnuts
Cream:
200 g butter
1 can of boiled condensed milk
Vanillin
for sprinkling:
1 tbsp. chopped nuts
