Madonna Cake

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Preparing the dough for the cakes. Grind eggs with sugar.

3. STEP 3

   

   Stir in honey and butter.

4. STEP 4

   

   Build a steam bath, heat the mixture until the honey and butter dissolve.

5. STEP 5

   

   Remove from heat, add flour in portions and knead the dough. A little more flour may be needed.

6. STEP 6

   

   Dust the table with flour and knead the dough. The dough will stick slightly to your hands. Divide the dough into 6-7 parts, depending on the width of the mold.

7. STEP 7

   

   Dust the table with flour. Roll out the dough as thin as possible. Cut a circle along the contour of the mold or along a wide plate.

8. STEP 8

   

   Place the rolled out circles of dough on a baking sheet lined with parchment. Bake at 180 degrees for 5-7 minutes. I got 6 cakes and 1 small one from dough scraps.

9. STEP 9

   

   Leave the finished cakes to cool.

10. STEP 10

    

    Preparing the cream. Beat softened butter. Continuing to beat, add condensed milk in portions. The cream is ready.

11. STEP 11

    

    When transferring to a baking sheet, the dough stretches out and the cakes may turn out uneven, so cut them in a circle again. Now we make biscuit crumbs from the scraps of cakes and a small cake.

12. STEP 12

    

    We leave a few cloves of walnuts for decoration, and chop the remaining ones. Pre-soak the prunes and rinse with water, then finely chop.

13. STEP 13

    

    Assembling the cake. Coat the cakes with cream and alternately sprinkle with nuts and prunes.

14. STEP 14

    

    That is, roughly divide the nuts and prunes so that there is enough for each. I have 6 layers, so I got 3 layers with nuts and 2 with prunes.

15. STEP 15

    

    Pour cream over the top of the cake. Coat the edges of the cake with the dripping cream so that the cakes are well soaked later.

16. STEP 16

    

    Add cocoa to the biscuit crumbs and mix well.

17. STEP 17

    

    Take the cake in one hand, take the biscuit crumbs in the other and roll the sides of the cake, then sprinkle about 2-3 cm of the edges of the cake.

18. STEP 18

    

    Decorating the cake. I melted the chocolate and piped the stripes and drips onto the top of the cake. Then I laid out 8 walnut halves in a circle. Leave the cake to soak. I didn't put the cake in the refrigerator, I left it on the table. Overnight the cakes were well soaked.

Comments on the recipe

Cherry

27.09.2023

4.7

A great recipe for a delicious holiday dessert! Truly Madonna! I cook for children's parties, the kids are delighted. The cake is sweet, many will find it cloying, but there is a trick for this - just replace the condensed milk in the cream with thick cream. I also like to soak the cakes with raspberry compote. The smell is just wonderful!

mother of a sweet tooth

27.09.2023

5

I don’t really like fiddling with honey dough in a water bath, but I’ll take notes because... I looked for it on our website as soon as I registered. I have a recipe for this cake, which my mom once got from her employee. I’ll cook it sometime in memory of my mother. The cake is really delicious, you will lick your fingers! You did it very beautifully!!!!!!

Faith faith

27.09.2023

4.9

Thank you .

Ira

27.09.2023

4.6

Vera, cute little cake, tender, melts in your mouth! Originally designed! Thanks for the recipe!

MariSha

27.09.2023

4.8

When to add baking soda? Nothing is said about this. Should you add flour to the hot mixture or should it be cooled first? Now I'm preparing this cake, I have some questions.

MariSha

27.09.2023

4.6

Let me say right away - the cake is AMAZING!!! As I expected, the cream did not turn out liquid, although I added 1.5 cans of condensed milk. Perhaps I do it differently. First, I beat the butter until fluffy, and then I start adding milk. I always prepare buttercream this way, and it turns out airy, but not liquid. I know that if you put more liquid mass than oil in proportion, the whey will begin to separate. I always feel when to stop. This understanding came over many, many years of baking. Therefore, it is completely unclear to me how you can prepare LIQUID buttercream so that you can pour it over the cake. I took into account Cherry’s comment about the sweetness of the cake and increased the amount of prunes. Since the cakes were thick, I brushed them with a mixture of butter liqueur and cream. I waited until it was absorbed into each cake, and only then spread it with cream. I didn’t coat the top cake and the sides, but put a wooden board on top and set a weight (a pan with 5 liters of water) for 1 hour. Then I coated the top and sides with cream and left it to soak at room temperature from 3 pm to 12 am. Then I put it in the refrigerator. This is one of those honey cake recipes that needs to be kept out of the refrigerator for some time before using. When cold they become hard, but when kept warm they become soft and tender. Perhaps it turned out this way because of the cream. Absolutely everyone liked the cake, especially the hero of the occasion. Not cloyingly sweet, not dry (of course, not giving a delicacy in the mouth), very large (d26 cm, h 7 cm). Delicious!!! Vera, THANK YOU! P.S. I would like to give advice on baking honey cakes. There is no need to trim them before baking. They are still deformed. They must be trimmed HOT, as soon as they are taken out of the oven. Don't let them cool down. Otherwise, they become hard and then you can’t trim them. The cakes turn out smooth, and you immediately have ready-made crumb scraps for sprinkling. Saves time and effort.