Honey Cake with Condensed Milk
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Honey Cake with Condensed Milk
Ingredients
- Honey - 2 spoons
- Sugar - 1 glass
- Butter - 3.9 oz
- Vinegar essence - 1 tablespoon
- Wheat Flour - 3½ glasses
- Activated Baking Soda - 1 tablespoon
- Condensed Milk - 2 cans
- Chicken Egg - 3 pieces
Step by Step guide
Step 1
In a pot, pour in 4–6 cups of water (for a water bath) and bring to a boil. In a bowl, whisk together the eggs, sugar, and honey; add the butter and place the bowl over the water bath. Keep stirring until the butter and sugar are completely dissolved. Everything should be well combined. Remove the bowl from the heat, add the baking soda (first mix the baking soda with vinegar in a separate small bowl), and stir. Gradually add the flour. The dough should be soft enough. Wrap it in plastic wrap and place it in the refrigerator for 20 minutes (it will thicken). Transfer the chilled dough to a floured board and roll it into a log. Cut it into 7 equal pieces. Preheat the oven to 392°F. Roll each piece of dough into a circle. To make it perfectly even, trim it to the shape of a salad bowl. Form another layer from all the scraps. Lay each layer on plastic wrap and a baking sheet, and bake for about 6–7 minutes. Allow to cool and repeat with the remaining layers.
Step 2
Using a mixer, beat the butter until creamy, then add the condensed milk and whip until thick and fluffy for 4–5 minutes.
Step 3
Spread cream between the layers (3–4 tablespoons per layer) and over the entire surface.
Step 4
Crumble the remaining cake scraps and sprinkle the crumbs on top. Chill the cake before serving to allow the layers to soak up the cream.
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