– 80 g. honey – 100 g. sugar – 100 g. butter – 3 eggs – 1 tsp. of baking soda – 200 g of flour – a pinch of salt For the cream: – 400 ml. milk – 50 g. butter – 1 egg – 3 tbsp. l. cornstarch – 100 g. sugar (more or less) The custard: Heat the milk. Combine the egg, sugar and starch in a bowl. Add a small amount of warm milk in a thin line. Stir until smooth and pour the mixture into the milk. Put on medium heat and bring the cream to a thickening point while stirring constantly. Remove from the heat and add the butter. Stir until the butter is completely dissolved. Cover with plastic wrap and refrigerate. Prepare the cakes: Heat honey over low heat, add baking soda. Stirring constantly, cook over low heat for 1-2 minutes until caramel color is obtained. Remove from heat and add butter, stir until butter is completely dissolved. Add a pinch of salt to the eggs and beat with a mixer for 5 minutes, add sugar and beat for another 1-2 minutes. Add the cooled honey mixture in a thin line to the eggs. Sift in the flour and mix with a spatula until smooth. Divide the dough into two parts, pour it onto the parchment and spread it into a thin layer. Put it in the oven preheated to 160 degrees for 6-7 minutes. Trim the edges of the cake (we need them for the powder) and divide the cake into 2, 3 or 4 parts, the more cakes the higher the honey cake will be. Grind the cut pieces into crumbs. Spread each layer, do not forget to grease the edges of the cake. Sprinkle with crumbs and refrigerate for a few hours to make the cake even tastier.
3 Comments
– 80 g. honey
– 100 g. sugar
– 100 g. butter
– 3 eggs
– 1 tsp. of baking soda
– 200 g of flour
– a pinch of salt
For the cream:
– 400 ml. milk
– 50 g. butter
– 1 egg
– 3 tbsp. l. cornstarch
– 100 g. sugar (more or less)
The custard:
Heat the milk.
Combine the egg, sugar and starch in a bowl.
Add a small amount of warm milk in a thin line. Stir until smooth and pour the mixture into the milk.
Put on medium heat and bring the cream to a thickening point while stirring constantly.
Remove from the heat and add the butter. Stir until the butter is completely dissolved. Cover with plastic wrap and refrigerate.
Prepare the cakes:
Heat honey over low heat, add baking soda.
Stirring constantly, cook over low heat for 1-2 minutes until caramel color is obtained.
Remove from heat and add butter, stir until butter is completely dissolved.
Add a pinch of salt to the eggs and beat with a mixer for 5 minutes, add sugar and beat for another 1-2 minutes.
Add the cooled honey mixture in a thin line to the eggs.
Sift in the flour and mix with a spatula until smooth.
Divide the dough into two parts, pour it onto the parchment and spread it into a thin layer.
Put it in the oven preheated to 160 degrees for 6-7 minutes.
Trim the edges of the cake (we need them for the powder) and divide the cake into 2, 3 or 4 parts, the more cakes the higher the honey cake will be.
Grind the cut pieces into crumbs.
Spread each layer, do not forget to grease the edges of the cake.
Sprinkle with crumbs and refrigerate for a few hours to make the cake even tastier.
That look deep fried tbh
Is that some kind of deep fried cake?