Honey cake without sour cream

Milk custard has a very delicate texture and therefore is ideal for interlayers of multi-layered "Honey". It can be cooked on the basis of both store-bought milk, and homemade, and even baked milk, which will give the baked goods flavor notes. The butter makes the cream firm and rich. To prepare the cream, your dishes must be dry and clean. Keep all products at home temperature for some time.

Milk custard is most common for layering multi-layer cakes, including honey cake. So that the cakes are well saturated, it is not cooked too thick and oil is added in a small amount for the stability of the cream.

The classic custard recipe is simple, quick and the most delicious. It is ideal for interlayers of honey cake, Napoleon and for filling eclairs. In the classics, you can, by connecting your imagination, slightly change the ingredients and cook something new and unusual. Cooking custard with milk, eggs and butter.

A simple but delicious condensed milk cream is used by default in the preparation of a honey cake. This simple and popular recipe is mixed with just two ingredients: butter and condensed milk.

Custard is great for soaking cakes, filling tubes, eclairs or puffs, and can even be eaten with a spoonful of tea. A honey cake with this cream turns out to be simply magnificent, moderately sweet and very juicy.