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Honey cake with custard
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A true honey cake is made with liquid honey in the dough, which gives the layers a wonderful texture and aroma. The custard makes the cake especially tender and soft, so it literally melts in your mouth. The layers become soft after soaking with cream, making each bite rich and delicious
This cake reminds of cozy family evenings and homemade pies we all love so much. Its honey base and creamy filling create a flawless combination of flavors that leaves no one indifferent. The custard adds special lightness and refinement, turning a simple dish into a true culinary miracle
Variations
-You can add nuts between the layers for extra texture
-Instead of custard, use sour cream for a lighter taste
-Adding cocoa creates a chocolate shade that will please lovers of rich flavors
Secrets of softness and taste
-The layers should be thin for better soaking
-The cream should be applied warm for more even distribution
-The cake should rest for at least 4 hours, ideally overnight, for maximum tenderness
Tips for ingredients
-It is better to use liquid acacia honey for the best texture and aroma
-The eggs for the cream should be at room temperature for better mixing
-The butter for the cream should be soft for easier whipping
Small culinary nuances
-The dough hardens quickly, so the layers should be rolled out immediately after preparation
-Cook the cream over low heat, stirring constantly to avoid curdling
-The cake trimmings can be used for sprinkling on top, giving the cake a pleasant look and taste
Ingredients for the recipe
Ingredients
Novus Natural Polyfleur Honey 250g
100 g
Marka Promo White Crystalline Sugar 1kg
250 g
Ferma Selianske Sweet Cream Butter 73% 180g
300 g
Kvochka Homemade Chicken Eggs C0 10pcs
5 pcs
NZ Baking Soda 450g
1 tsp
Khutorok Premium Wheat Flour 1kg
450 g
Selianske Osoblyve Ultrapasteurized Milk 2.5% 950g
500 ml
Preparation steps
01
Preparing the honey base - Melt honey, sugar, and butter in a water bath until smooth. ⏱ 10 min. Reference: the mixture becomes uniform and slightly thickened.
02
Making the dough - Add eggs and baking soda to the honey mixture, stir, gradually add flour. ⏱ 15 min. Reference: the dough becomes elastic and doesn’t stick to your hands.
03
Baking the cake layers - Divide the dough into 8 parts, roll out thin layers, bake at 180°C. ⏱ 40 min. Reference: the layers turn golden and springy.
04
Preparing the custard - Mix eggs with sugar and flour, pour in hot milk, cook until thickened. ⏱ 20 min. Reference: the custard coats the spoon and doesn’t run off.
05
Finishing the custard - Cool the cream, beat with soft butter until fluffy. ⏱ 15 min. Reference: the cream becomes light and airy.
06
Assembling the cake - Spread cream on the layers, leave to soak. ⏱ 20 min. Reference: all layers are evenly covered with cream.
07
Tip: The cake must rest in the refrigerator for at least 4 hours, preferably overnight - this way the layers become soft and the cake develops its true honey flavor.
Where to order ingredients
Select the required ingredients in one of the stores
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