Classic custard honey cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make a classic custard honey cake? Prepare everything you need to prepare honey cakes. Sift the flour through a sieve to saturate it with oxygen. Honey can also be candied. I do not recommend replacing butter with margarine. Margarine makes finished cakes drier and harder. Choose high-quality condensed milk and sour cream for cream, thick, without milk fat substitutes, otherwise the cream may not turn out.

2. STEP 2

   

   Place butter, honey and sugar in a non-stick pan. Put it on the fire and melt everything.

3. STEP 3

   

   Boil the mixture for 3-5 minutes over low heat until it has a caramel color. Stir the mixture so that nothing burns.

4. STEP 4

   

   Then remove the pan from the heat and immediately stir the baking soda into the hot mixture. The soda will react with the honey and the whole mass will begin to foam and increase in volume. Leave it on the table for 10 minutes to allow the reaction of honey and soda to complete. The foam will subside and heat will come out of the honey mass.

5. STEP 5

   

   Mix the eggs with a whisk. Stirring constantly, add the eggs into the honey mixture. I pour them in at the same time as the mixer is running, so that the eggs are mixed in and do not have time to brew.

6. STEP 6

   

   Gradually add flour and knead the dough. You don’t need to add all the flour at once - you may need more or less of it than I did. Focus on the consistency of the dough.

7. STEP 7

   

   You should get this consistency - the mass is very sticky, but no longer spreads. In this form, leave the dough to stand for about 30 minutes. The dough will cool down and you can handle it with your hands. You may not need any more flour... or just a little bit.

8. STEP 8

   

   The dough is very soft, but due to the butter in the composition, it does not stick to your hands. Roll it out on a piece of parchment and cut out a circle with the shape. (16-20cm). There is no need to remove the trimmings. We will use them to sprinkle the finished cake. Place the baking sheet in the oven, preheated to 180 degrees, for 3-5 minutes. Honey cakes bake very quickly. Focus on your oven.

9. STEP 9

   

   Cool the finished cakes.

10. STEP 10

    

    For the cream, take full-fat sour cream and condensed milk. Choose sour cream and condensed milk carefully, they must be thick and of high quality, otherwise the cream will turn out liquid. If the sour cream is a little runny, you can try weighing it in cheesecloth for several hours to drain off the excess whey.

11. STEP 11

    

    Beat sour cream and condensed milk at maximum mixer speed until fluffy.

12. STEP 12

    

    Then stir a little lemon juice into the cream. This cream will not hold its shape, but it is perfect for soaking honey cakes.

13. STEP 13

    

    So that the honey cake has smooth edges, I collect it in a ring. Another plus is that the cream does not flow out on the sides, but will all be absorbed into the cakes. Place the assembled cake in the ring in the refrigerator (preferably overnight).

14. STEP 14

    

    The cake was steeped and soaked. Remove the ring from it.

15. STEP 15

    

    Sprinkle the top and sides of the cake with crumbs and chop the remaining scraps into it. Decorate the cake to your taste.

16. STEP 16

    

    The delicious aromatic honey cake is ready! Enjoy your tea!

Comments on the recipe

Julia

28.09.2023

4.8

Thank you very much for the recipe, the cake turned out very tasty and beautiful ❤️

taniaverbenko

28.09.2023

4.8

Tell me, 6 servings - how many cakes does this make?