Classic "Honey cake" with custard: recipe
Miscellaneous / / April 05, 2023
When the honey foams and turns amber, remove the mass from the heat. While beating the eggs with a mixer, pour honey syrup into them in a thin stream.
Pour flour into liquid ingredients, knead soft and sticky dough. Divide it into 5-6 equal parts.
The dough will thicken as it cools.
Preheat the oven to 190°C. Roll each piece of dough into a 1.5–2 mm thick cake, prick with a fork and place on a sheet of baking paper.
Cover the pieces of dough that you are not working with yet with cling film.
Bake the cakes alternately for 8-10 minutes. Cut the finished cakes to make circles of the same size. Grind the scraps into crumbs.
Whisking constantly, slowly pour the hot milk into the egg mixture. Strain the cream through a fine sieve.
Return the cream to the fire, stirring constantly, bring to a boil and cook for 2-3 minutes until thickened.
Cut cold butter into small cubes and stir into hot cream, add vanilla extract.
Cover the cream with a film in contact and cool to room temperature. Put the cakes on top of each other, generously smearing with cream.
Cover the top and sides of the cake with cream, put in the refrigerator for at least 4 hours. Sprinkle with cake crumbs.