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Honey cake with butter cream

0
2525
Kitchen Russian
Calorie content 203.6 kcal
Portions 6 port.
Cooking time 175 minutes
Proteins * 6.9 gr.
Fats * 4.7 gr.
Carbohydrates* 40.1 g
* per 100 gr. product
Honey cake with butter cream
Content

Honey cake with butter cream is thin aromatic honey cakes combined with a delicate butter cream. Such a cake is ideal as a dessert for any celebration and will instantly disappear from the plates, because no one can resist its amazing taste.

Ingredients

Cooking process

step 1 out of 11
Break eggs into a deep bowl, add sugar and beat with a mixer until smooth.
step 2 out of 11
Then add honey, salt, soda and butter to the egg-sugar mass. We put a pot of water on the fire, put a bowl of dough on top of the water. Bring the water to a boil and keep the dough in a water bath for 15 minutes, stirring constantly. During this time, honey and butter will melt, and we get a liquid homogeneous mass. We remove it from the water bath and leave it to cool down to 45-50 degrees.
step 3 out of 11
Sift flour into a warm mass and knead the dough. We get a thick, slightly sticky dough. Put it on the table sprinkled with flour and roll it out with sausage. Then we divide the sausage into 8 equal parts.
step 4 out of 11
Roll each piece with a rolling pin into a thin cake, no more than 2-3 mm thick, constantly dusting the surface and rolling pin with flour. Cover the baking sheet with baking paper and dust it a little with flour. Gently fold the dough onto a rolling pin, transfer and spread it on a baking sheet. In several places we prick with a fork so that bubbles do not form and send it to an oven preheated to 180 degrees for 4-6 minutes.
step 5 out of 11
We carefully remove the finished cake from the oven, and while it is hot, we give it the necessary shape. We put the cuttings to the side - they will be useful to us later. We do this with all the cakes.
step 6 out of 11
Let's start preparing the cream: pour milk into a saucepan with a thick bottom, add flour, sugar and vanilla sugar. Add the egg and beat everything on medium mixer speed until smooth, about 2-3 minutes.
step 7 out of 11
In a separate container, using a mixer, beat the butter at room temperature until a homogeneous, airy white mass.
step 8 out of 11
Put the saucepan with cream on low heat and cook, periodically whipping the mass with a mixer so that no lumps form. After 3-5 minutes, the cream will thicken, after that we remove the pan from the heat and put it in a container with cold water so that the cream cools down faster. When the cream has cooled down, we begin to beat it with a mixer and add whipped butter in several stages. The cream is ready.
step 9 out of 11
Grind the cakes from the cakes in a blender, we will need them for sprinkling the cake.
step 10 out of 11
We start assembling the cake: we put the first cake on the dish, put a few tablespoons of cream on it, distribute the cream over the entire surface of the cake and cover with the next cake. If desired, walnuts and prunes can be added to the cake between layers. Thus, we coat all the cakes.Lubricate the last crust and sides of the cake with cream and sprinkle with sprinkles.
step 11 out of 11
Put the finished cake in the refrigerator for 2-3 hours. Then we take it out of the refrigerator, cut it into portions and serve. Bon Appetit!

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