Honey cake with custard

Honey cake with custard


For the test:

Eggs – 2 pcs.
Sugar – 1 stack.
Butter – 100 g
Honey – 2 tbsp. l
Flour – 2, 5 stack.
Soda – 1 tsp.

For cream:

Milk – 2 stack.
Condensed Sweet Milk – 400 ml
Eggs – 2 pcs.
Flour – 2 tbsp. l
Butter – 300 g


1. Eggs, honey, sugar, butter combine and put in a water bath. As soon as sugar and butter dissolve, add sifted flour and soda. Mix thoroughly and remove from heat. It should turn out quite liquid dough.
2. Put the dough lightly sprinkled with flour and let cool for 15 minutes. Divide into 8-10 parts.
3. Take two sheets of paper, draw circles with a diameter of 20 cm. Turn the paper and grease with butter. Part of the dough to lay out on paper and gently roll on the shape of a circle. Put on baking sheet with paper. Bake at 180ºC until the cake is browned. While one cake is being baked, roll another, not forgetting to lubricate the paper with oil after each cake. Ready cakes to remove using a kitchen spatula. Cool it down.
4. For the cream, remove all ingredients from the refrigerator beforehand. Mix flour and eggs with milk. Bring to a boil, stirring constantly over medium heat. Allow to cool to room temperature.
5. Lightly whip the custard with condensed milk. Whip butter in a lush light mass. To add cream on a spoon in oil, without stopping to shake up. Finish the cream crust, top and sides of honey cake. One cake to crumble and sprinkle the top and sides of the cake.

Enjoy your meal!

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