Bakery products

Honey cake with custard


Ingredients for making honey cake with custard

Dough:

  1. Wheat flour (sifted) 2.5 cups per dough (approximately 400 grams) and 2-3 tablespoons for rolling
  2. Sugar 1/2 cup (100 grams)
  3. Chicken egg 2 pieces
  4. Butter 50 grams
  5. Honey 2 tablespoons
  6. Baking soda 2 teaspoons (without slide)
  7. Table vinegar 1 tablespoon
  8. Salt on the tip of a knife

Cream:

  1. Sugar 1 cup
  2. Wheat flour (sifted) 4 tablespoons
  3. Pasteurized whole milk 500 milliliters
  4. Chicken egg 1 piece
  5. Butter 150-200 grams
  • Main Ingredients Eggs, Milk, Butter, Flour, Sugar, Honey
  • Serving 8-10
  • World Cuisine

Inventory:

Deep pan (5 liter capacity), medium pan (3 liter capacity), glass (200 gram capacity), whisk, mixer, tablespoon - 2 pieces, a teaspoon, a kitchen knife, cutting board - 2 pieces, a stove, a plastic wrap , deep bowl - 2 pieces, a silicone kitchen spatula, a freezer, a refrigerator, a metal kitchen spatula, rolling pin, baking paper, kitchen potholders, a deep saucepan (cauldron or non-stick pan), a large flat dish, a dessert plate.

Cooking honey cake with custard:

Step 1: prepare honey dough.


The first thing we put on a strong fire is a deep pan, half full of ordinary running water, and bring the liquid to a boil. After that, we put 2 chicken eggs in a small clean dish and mix the yolks with proteins for several minutes until a homogeneous consistency, as well as tender splendor.

Then we send into a saucepan of less than 1/2 cup sugar, 50 grams of butter, 2 tablespoons of honey and put everything in a previously prepared water bath.

Melt these products to a homogeneous liquid mixture without grains, constantly shaking with a whisk. This process will take approximately 5-7 minutes.

Then we add salt on the tip of the knife, soda, slaked with vinegar, and pour beaten eggs in a thin stream. We stand everything in the bath 5 more minutes, while not forgetting to constantly mix the ingredients so that they do not curl.

After the required time has passed, pour the first glass of flour into a bowl and again cook everything 5 minutesintensively interfering.

Then, using a kitchen towel, remove it from the water bath, put it on the kitchen table and send the remaining flour there, while kneading a thick, slightly sticky dough with a silicone or wooden kitchen spatula. Tighten it with plastic wrap and send it to the freezer on 20-30 minutesfor which we preheat the oven up to 200 degrees Celsius.

Step 2: we form honey cakes.


After 20-30 minutes cover half of the kitchen table with a sheet of baking paper and sprinkle it with a thin layer of wheat flour. We also crush the second part of the countertop, send cold dough to it from the freezer, roll it with a sausage and divide it with a metal kitchen spatula into 8-9 equal parts.
We take one portion of the semi-finished flour product, put it on the middle of the baking sheet and roll it out using a rolling pin into a thick round plate up to 2-3 millimeters.
Then we install on its surface a conventional lid from a large pan or a flat dish, the diameter of which depends on your desire. With a sharp knife, we separate the excess pieces of dough, forming an even circle. Put the trim aside, they will be needed later.

Step 3: bake honey cakes.


Now we drag the baking paper with the flour layer onto the non-stick baking sheet and send it to the oven preheated to the desired temperature on 3-5 minutes. The basics are baked quite quickly, but the cooking time may vary depending on the temperature and type of stove.
While preparing the first cake for the cake, in the same way we form the second, and hold the rest of the dough in fridgehaving previously covered with polyethylene, not to dry out.
4-5 minutes later we put on kitchen gloves in our hands, we take out a baking sheet from the oven and put it on a cutting board. Gently pull the sheet with the finished cake onto the countertop, and in its place we send the second, with still raw flour layer, and bake it the same as the previous one.

By the end of the preparation of the cakes, scraps will remain. We roll them into a ball, level it into a layer 5 millimeters thick and bake 5-6 minutes to dark beige color. The slightly cooled cake bases are transferred to a clean cutting board and covered with a kitchen towel, leaving a small gap so that they do not dry out.
Grind the last crust from the baked “scraps” into crumbs in any convenient way, for example, with tiny fingers, chop with a blender or chop on a medium grater and pour into a clean deep dish.

Step 4: prepare the custard.


Next, put the chicken egg in a deep dry bowl and pour 1 cup of sugar. Beat these ingredients with a whisk or a mixer until smooth and complete dissolution of the grains. After that we pour in whole pasteurized milk, send 4 tablespoons of sifted wheat flour and mix everything again, so that we get a mass without lumps.
Then pour the liquid "gruel" into a deep saucepan, non-stick saucepan or cauldron and put this dishes on medium heat. Without stopping stirring, bring the mixture to a boil. As soon as she starts bubbling, reduce the heat to a minimum level and cook the cream until thickened. By consistency, it should resemble sour cream of medium fat content. When the mixture is compacted to the desired structure, remove it from the stove and allow it to cool slightly, so that it is warm, but not hot.

After that, put 150-200 grams of butter in a cream and whip everything until smooth and airy. This process will take approximately 4-8 minutes, depending on which kitchen appliance will be used.

Step 5: form a honey cake.


Now we shift one honey cake to a large flat dish and grease it with a generous portion of cream, 3-4 tablespoons is enough. Then we distribute the second cake on it, lightly crush it with your palm and apply another portion of the egg-milk custard mixture to the flour base. We continue to form the cake until all the honey cakes are over.
With the rest of the cream, grease the top, as well as the sides of the dessert, and sprinkle the culinary masterpiece with crushed crumbs from the baked scraps of dough. After that, we cool the almost finished creation to room temperature, tighten it with plastic wrap and send it to the refrigerator 12 hours for impregnation.

Step 6: serve the honey cake with custard.


Honey cake with custard is served chilled on a large flat dish as a dessert.

If desired, it is decorated with berries, fruits, cut into 6, 8 or 10 equal pieces, laid out in portions on plates and served with drinks such as tea, coffee, cappuccino, cocoa, juice, warm milk, kefir, yogurt. This miracle turns out to be moderately sweet and tender. Enjoy it!
Enjoy your meal!

Recipe Tips:

- if the oven is large, you can bake 2-3 honey bases at the same time;

- very often in a dough or cream put on a bag of vanilla sugar, this spice gives the finished product a more refined aroma;

- the finished cake can be decorated not only with ground baked scraps of cake, but also with chopped cookies, nuts, chocolate, fried oatmeal, sesame seeds;

- an alternative to baking soda - 1 bag of baking powder for dough (weight 15 grams).