Honey Cake on Custard Dough with Condensed Milk Cream
Baking and Desserts | Abkhazian cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Chicken Egg - 3 pieces
- Butter - 10.6 oz
- Sugar - 7.1 oz
- Honey - 3.5 oz
- Wheat Flour - 21.2 oz
- Activated Baking Soda - 1 tablespoon
- Condensed Milk - 1 can
- Vanillin - 0 oz
Step by Step guide
Step 1
Melt 100 grams of butter with honey in a water bath.
Step 2
In a separate bowl, beat the eggs with the sugar using a mixer for 5–7 minutes, until the eggs become a fluffy, light mixture and the sugar is completely dissolved.
Step 3
Pour the egg mixture into the melted butter with honey and stir with a spatula. Add baking soda and vanilla.
Step 4
Place the mixture in a double boiler and heat for 20–25 minutes, stirring constantly to achieve a smooth consistency.
Step 5
Remove the mixture from the bain-marie, add 400 grams of flour, and mix well.
Step 6
Dust a work surface with flour, place the dough on it, and sprinkle some flour on top to prevent it from sticking to your hands. Knead the dough thoroughly until it is smooth and free of lumps.
Step 7
Divide the dough into seven pieces, roll each in flour, and shape into a ball.
Step 8
Roll out the first ball of dough into a thin crust, shaped to fit the baking tray (square or round). Line the baking tray with parchment paper, carefully transfer the crust onto it, and bake in a preheated oven at 428°F for 5 minutes.
Step 9
Bake the remaining 6 layers as well. Allow them to cool and trim the edges to create an even cake. Crumble the leftover layers into crumbs.
Step 10
For the cream, beat the softened butter and add the condensed milk. Then whip everything together until smooth.
Step 11
Layer the completely cooled cake layers on top of each other, spreading cream between each layer. Then, coat the top and sides of the cake with cream.
Step 12
Generously coat the cake with crumbs on the top and sides.
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