Honey Cake with Custard
Baking and Desserts | European cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
The cake turns out very tender and moderately sweet, and for those with a sweet tooth, you can add 100 g of sugar to the dough.
Ingredients
- Honey - 3.5 oz
- Butter - 3.5 oz
- Farm fresh eggs - 4 pieces
- Wheat Flour - 14.1 oz
- Activated Baking Soda - 1½ teaspoons
- Condensed Milk - 10.6 oz
- 10% cream - 13 fl oz
- Milk - 10 fl oz
- Corn Starch - 3 tablespoons
Step by Step guide
Step 1
For the cream: Whisk 1 egg and cornstarch well to avoid lumps! Slightly warm the milk and mix it with the egg-cornstarch mixture. Place on low heat, cook for about 10 minutes, stirring continuously until thickened (I cook for 4-5 minutes on medium heat). Cool the mixture (cover with plastic wrap to prevent a crust from forming) to room temperature.
Step 2
Add the condensed milk and mix well.
Step 3
In a cold bowl, whip the chilled cream until stiff peaks form. Then, gently fold the whipped cream into the completely cooled milk-custard mixture using a spatula. ** It should be added in 2-3 batches, moving the spatula from bottom to top in a scooping motion. Place the cream in the refrigerator.
Step 4
For the dough: Whisk the sugar with 3 eggs until a fluffy, white mass forms.
Step 5
Transfer the honey to a saucepan with a thick bottom and heat it to 122°F. Add the baking soda to the hot honey (the mixture will foam) and, stirring constantly over medium heat, bring the mixture to a dark caramel color (see photo below). ** ** This procedure gives the sponge a beautiful amber color. Remove the honey mixture from the heat.
Step 6
Gradually mix the hot honey (one spoon at a time) into the whipped eggs with sugar, stirring constantly to prevent the eggs from curdling.
Step 7
Pour in the melted butter.
Step 8
Add the sifted flour in 2-3 batches. Knead a very soft and sticky dough.
Step 9
** I immediately mix in 350 g of flour, then add another 50-100 g as needed.
Step 10
** The dough may seem liquid, and you might want to add more flour - don’t do that; after the dough cools, it will become denser and harder to roll out.
Step 11
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 30-40 minutes. ** After cooling, the dough becomes less sticky and easier to roll out. Divide the dough into 8-9 equal parts. Shape each part into a ball.
Step 12
Preheat the oven to 170-180°C. Roll out each ball into a cake layer (dusting with flour), transfer it to parchment paper, and prick it with a fork. Bake on a baking sheet for 5-7 minutes. While one layer is baking, roll out the next.
Step 13
Remove the layer from the oven and, without letting it cool, cut out a circle of the desired diameter (I used a pot lid as a stencil). Set aside the scraps. Bake all the layers, and gently brush off any excess flour with a soft brush.
Step 14
Assembly: Line the bottom and sides of a springform pan with plastic wrap. ** This technique will help make the cake more even and better soak the sides with cream.
Step 15
Place the first layer in the pan, generously spread cream on it (don’t skimp on the cream!), sprinkle a small amount of crumbs from the layers, cover with the second layer, and so on with all the layers.
Step 16
Refrigerate the cake for several hours (or better yet, overnight).
Step 17
Carefully remove the chilled cake from the pan, generously spread cream on the top and sides, and sprinkle with crumbs. Decorate the cake and return it to the refrigerator to allow the layers to soak well with the cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.