Honey Cake with Chocolate Crumble
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
Honey Cake with Chocolate Crumble
Ingredients
- Wheat Flour - 17.6 oz
- Sugar - 7.1 oz
- Chicken Egg - 2 pieces
- Sweetened Condensed Milk with Coffee - 1 can
- Activated Baking Soda - 1 tablespoon
- Chocolate - 1 piece
- Honey - 2 spoons
- Butter - 14.1 oz
Step by Step guide
Step 1
In a heatproof bowl, combine 100 g of butter, sugar, and honey. Place the bowl over a water bath and heat, stirring, for about 4-5 minutes, until the mixture is smooth and the sugar has partially dissolved.
Step 2
Add baking soda, mix well, and heat while stirring for 1 minute.
Step 3
Remove the bowl from the water bath, add the eggs, and quickly whisk until smooth.
Step 4
Add the flour (300 g) and mix well. It may seem like there isn't enough flour, but do not add more, as the warm dough absorbs a lot of flour, and too much will result in tough layers.
Step 5
Place the bowl with the dough in the refrigerator for 20–30 minutes. Dust the countertop with flour, then transfer the dough and dust the top with a little flour as well.
Step 6
Quickly shape the dough into a rope and divide it into 8–9 equal pieces. Roll each piece of dough into a ball and place them on a floured board or plate.
Step 7
On the reverse side of the baking sheet (you can use a silicone mat or parchment paper), roll each ball as thinly as possible.
Step 8
Place a plate on top (I used a 21 cm diameter cake ring), trim the excess dough with a knife, and prick it with a fork to prevent it from puffing up during baking.
Step 9
Bake the cake layer for 3–5 minutes, until golden brown, in a preheated oven at 392°F (baking time may vary depending on your oven's characteristics).
Step 10
Remove the baked cake from the oven and, while it is still hot, quickly lift it off the baking tray using a thin, long spatula or a knife with a long blade. If the cake cools down, it will be difficult to detach it from the tray, and it may crumble.
Step 11
Place the cake layer on a plate. Gather the scraps from all the layers into a container and save them – they will be needed for decorating the cake.
Step 12
Bake the remaining layers and let them cool.
Step 13
Place room temperature butter in a bowl and beat with a mixer until fluffy.
Step 14
Add the boiled condensed milk in 4 to 5 portions while continuing to whip. Whip the cream until smooth.
Step 15
Chop the scraps from the cake layers in a blender. Grate the chocolate on a fine grater and mix everything together.
Step 16
Place the cake layer on a serving plate and spread some of the cream on top. Cover with the second cake layer and repeat the process. This is how you assemble the cake. Frost the top layer and the sides of the cake with the cream.
Step 17
Decorate the sides of the cake with crushed sandy chocolate crumbs (take some crumbs in your palm, press them against the sides of the cake, and shake off the excess crumbs). Top the cake with sandy chocolate crumbs.
Step 18
Refrigerate the cake and let it rest for 6 to 12 hours.
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