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Soft honey cake with custard

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2121
Kitchen Russian
Calorie content 158.9 kcal
Portions 12 port.
Cooking time 14 h.
Proteins * 7.7 g
Fats * 5.2 gr.
Carbohydrates* 27.7 g
* per 100 gr. product
Soft honey cake with custard
Content

Honey cake is my favorite dessert, without which not a single celebration in our family is complete. It takes a long time to make the most delicate cake, but it is definitely worth it. The honey cake melts in your mouth and brings incredible pleasure.

Ingredients

Cooking process

step 1 out of 14
Boil a pot of water. Break the chicken eggs into a small bowl and whisk to mix.
step 2 out of 14
Place a deep bowl or smaller saucepan in the water bath. Add softened butter, honey and half a glass of granulated sugar.
step 3 out of 14
Stir constantly with a whisk until smooth.
step 4 out of 14
Add salt, baking soda, quenched with table vinegar, and gradually stir in the mixed chicken eggs. Stir constantly with a whisk, the mass should increase greatly.
step 5 out of 14
Then add a glass of flour sifted through a sieve and mix thoroughly with a whisk.
step 6 out of 14
Remove the container of dough from the water bath and add the remaining wheat flour. Stir the dough well with a silicone spatula, wrap the pan with cling film and put it in the freezer for half an hour. In the meantime, turn on the preheat oven to 200 degrees.
step 7 out of 14
Divide the chilled dough into 9 equal lumps. Cover the table with baking paper, sprinkle with a little flour and begin to roll out the cakes one by one. You can trim immediately by attaching a lid from a frying pan or saucepan, you can also use a large plate, or trim the already baked crust in the same way.
step 8 out of 14
Transfer the rolled cakes together with baking paper to a baking sheet and place in the oven. The cakes are baked for about 5 minutes. I bake two cakes at once. While the cakes are baking, roll out the next two. Keep the rest of the dough in refrigerators, cover it with cling film. Fold the finished cakes in a pile.
step 9 out of 14
Break the baked cuttings by hand into several pieces and grind into small crumbs using a blender or coffee grinder.
step 10 out of 14
Prepare the cream. Break a chicken egg into a saucepan with a thick bottom, add granulated sugar and wheat flour, mix well. Add milk gradually and stir with a whisk so that there are no lumps in the cream. Put the saucepan over medium heat and cook until thickened, stirring constantly with a whisk so that no lumps form and the cream does not burn.
step 11 out of 14
Remove the finished cream from heat and cool slightly. Then add the butter and beat the cream with a mixer at medium speed until an airy light consistency.
step 12 out of 14
Take a large platter on which you will collect the cake. Put a couple of tablespoons of cream in the center so that the cake does not "ride".Place the crust and spread the custard evenly on top. Thus, collect the whole cake, alternating between honey cakes and cream. Spread the remaining cream over the sides of the cake and the top. Sprinkle crushed crumbs over the top and sides of the cake.
step 13 out of 14
Cover the finished cake, for example, with a microwave lid, and put it in the refrigerator overnight. During this time, the cake will soak well and become tender. Garnish with fresh berries before serving.
step 14 out of 14
Soft honey cake with custard turns out to be very tasty and satisfying. You cannot eat more than one slice of such a cake.

Enjoy!

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