Honey Cake with Cream

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Honey Cake with Cream

Ingredients

Butter - 14.1 oz
Sugar - 1 cup
Farm fresh eggs - 3 pieces
Honey - 1 tablespoon
Salt - to taste
Activated Baking Soda - ½ teaspoon
Wheat Flour - 2 cups
Condensed Milk - 1 can

Step by Step guide

Step 1

Prepare a double boiler: fill a large pot with hot water, and place a smaller pot inside it. In the smaller pot, combine 50 g of butter, 1 cup of sugar, and 3 lightly beaten eggs. Stir well. Add 1 tablespoon of honey. Then, into this heated mixture, add salt and ½ teaspoon of baking soda (with vinegar). Keep the mixture over the double boiler, stirring constantly, for about 10 minutes.

Step 2

Next, add 2 cups of flour and, while mixing, keep it on the heat for another 5 minutes to ensure the mixture is well heated.

Step 3

Place the dough on a surface and quickly, while it is still warm, lightly knead in some flour. Divide the dough into 6 equal parts (you can also divide it into 8 or 10 parts). Roll each part into a very thin layer, shaping it into a square (or round).

Step 4

Bake at a temperature of 150–356°F.

Step 5

For the cream: Whip 350 g of butter until light and fluffy, then gradually incorporate the condensed milk.

Step 6

Spread the cream between the layers, stacking them on top of each other. Sprinkle the top with crumbs (from the layers). Let it sit for a few hours to allow the layers to soak in the cream, but do not refrigerate.