Golden Key Cake

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Ingredients

2. STEP 2

   

   dilute honey with water

3. STEP 3

   

   beat eggs with sugar until white and add honey and soda to them

4. STEP 4

   

   mix dry ingredients and add to eggs

5. STEP 5

   

   crush the nuts with a rolling pin and add to the dough

6. STEP 6

   

   Divide the dough into 3 parts and bake the cakes in the oven for 15-20 minutes at 200 degrees

7. STEP 7

   

   mix butter with vanilla

8. STEP 8

   

   add condensed milk slowly, spoon by spoon, and whisk further

9. STEP 9

   

   coat the cakes with cream

10. STEP 10

    

    Sprinkle each cake with nuts.

11. STEP 11

    

    We collect our cake and put it in the refrigerator, ideally overnight, if you can’t wait to try it - for an hour :)

12. STEP 12

    

    Bon appetit!

Comments on the recipe

Lilya

16.11.2023

5

A treat from childhood! I also remembered the Anthill cake with boiled condensed milk.

IrinaPrimorochka

16.11.2023

4.5

I wonder why this name? Vanillin is somehow too much...I usually put it in the dough on the tip of a knife (one gram packet), if there is no vanilla sugar.

NikaForever

16.11.2023

4.7

The cake is called that because the cream tastes somewhat like the Golden Key candy everyone loves from childhood. A very correct remark with vanilla!!! Different manufacturers make different vanillin. In our country there are bags of 2 g. And here you won’t get it just once. Sometimes you come across high-quality vanillin and you can add it, in principle, even a bag for that amount of cream. And sometimes you come across vanillin, which gives bitterness even if you add just a little bit of it. For this reason, I often replace vanillin with vanilla sugar. You need more of it, and it almost never produces any bitterness, but you have to wait until it dissolves and beat the cream again. It is very important! It seems to me that this is a matter of taste. Vanillin gives the smell, and vanilla sugar complements the taste well. But I haven’t tried adding it to the dough in this particular recipe, but I think it will also be very tasty. The main thing is not to overdo it :)