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Honey cake with ice cream

0
2560
Kitchen Russian
Calorie content 236.3 kcal
Portions 10 port.
Cooking time 15 h.
Proteins * 13.4 gr.
Fats * 7.9 gr.
Carbohydrates* 35.1 gr.
* per 100 gr. product
Honey cake with ice cream
Content

If you want to cook a delicious unusual dessert, then this honey cake option is for you. A honey cake with ice cream is obtained with a rich taste and aroma. It takes a lot of effort to make such a cake, but the result will overwhelm you. This cake is best prepared in the evening and refrigerated overnight.

Ingredients

Cooking process

step 1 out of 45
Break the eggs into a heavy-bottomed saucepan.
step 2 out of 45
Add sugar and salt.
step 3 out of 45
Beat with a mixer on medium speed until the egg mass increases.
step 4 out of 45
Add honey and caramel to the egg mass.
step 5 out of 45
Pour in cognac and add butter.
step 6 out of 45
Stir and place over medium heat.
step 7 out of 45
Bring to a boil and remove from heat.
step 8 out of 45
Add baking soda and stir. The mass will increase several times.
step 9 out of 45
Gradually add the sifted flour, stirring thoroughly with a silicone spatula.
step 10 out of 45
You will get a thick dough.
step 11 out of 45
Transfer it to a silicone mat and dust it lightly with flour.
step 12 out of 45
Knead the dough into a large ball.
step 13 out of 45
Roll the honey dough into a sausage.
step 14 out of 45
Divide it into 12-14 pieces.
step 15 out of 45
Place each piece on baking paper and roll out.
step 16 out of 45
Straighten and cut.
step 17 out of 45
Use a fork to prick the rolled crust. Transfer to a baking sheet and place in a preheated oven, bake for 5 minutes at 180 degrees.
step 18 out of 45
Bake all the cakes, then cool and stack.
step 19 out of 45
Add cornstarch, vanilla sugar, salt and sugar to a heavy-bottomed saucepan.
step 20 out of 45
Add the yolks to the dry ingredients.
step 21 out of 45
Pour in the milk and use a blender to blend until smooth.
step 22 out of 45
Put the saucepan over medium heat.
step 23 out of 45
Bring to a thick consistency, stirring constantly, and simmer for 3 minutes, reducing heat.
step 24 out of 45
Remove the cream from heat and add butter.
step 25 out of 45
Mix thoroughly.
step 26 out of 45
Cover the cream with cling film.
step 27 out of 45
Beat the cooled cream with a mixer until fluffy.
step 28 out of 45
Pour gelatin with water and leave to swell.
step 29 out of 45
Pour cold cream into a deep bowl, add powdered sugar and beat with a mixer until stiff peaks.
step 30 out of 45
Add the custard in several steps to the whipped cream, stirring with a mixer.
step 31 out of 45
Dissolve the gelatin in a water bath and pour a thin stream into the cream, mix well with a mixer.
step 32 out of 45
Tighten the cream with plastic wrap and refrigerate for about 1 hour.
step 33 out of 45
Beat the cooled cream with a mixer.
step 34 out of 45
Grease the dish on which you will collect the cake with a spoonful of cream. Place the honey cake on top. Spoon out a tablespoon of cream.
step 35 out of 45
Spread it evenly.
step 36 out of 45
Collect the whole cake, alternating between shortcakes and cream.
step 37 out of 45
Grease the sides of the cake with cream. Place a board on top of the crust and put the cake in the refrigerator overnight.
step 38 out of 45
Also put the remaining cream in the refrigerator.
step 39 out of 45
Take the cake out of the fridge in the morning and remove the board.
step 40 out of 45
Smear the top of the cake and sides with cream.
step 41 out of 45
Use a cooking spatula to flatten the cake.
step 42 out of 45
Place the cakes in the blender bowl.
step 43 out of 45
Grind the cuttings into crumbs.
step 44 out of 45
Sprinkle the resulting crumb over the top and sides of the cake.
step 45 out of 45
Decorate the finished honey cake as you wish and serve.

Enjoy your tea!

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