Wonder Honey Cake

How to make a miracle honey cake? Prepare the necessary ingredients for the test. Honey can be used both thickened and liquid.

The dough is prepared in a water bath, so take a fireproof bowl or a pan of the appropriate size. Combine eggs with sugar and beat until smooth.

Add butter to the egg mass. It is better if the butter is soft, so it will melt faster. Place the bowl over a larger pot of water. The water in the lower pan should boil and not touch the bottom of the bowl.

Stirring constantly so that the eggs do not curdle, wait until the sugar and oil are completely dissolved. Pour baking soda into the bowl. Mix well.

Hold the bowl in a water bath for 1-2 minutes. A light foam will appear on the surface due to the reaction of soda with honey.

Remove the bowl from the water bath. Cool the liquid mass slightly. Gradually add the sifted flour. Do not add all the flour at once. Perhaps it is needed less than indicated in the recipe.

The honey dough should be soft, uniform, not sticky and not too stiff.

Divide the dough into 9-10 parts. The number of cakes will depend on the desired diameter of the cake.

Roll each part of the dough into a round layer 2-3 mm thick. Roll out immediately on parchment, a silicone or Teflon mat or simply on a baking sheet greased with a small amount of oil. The cakes are easily removed from the sheet with a spatula.

Bake the cake in a preheated oven at 160 C for 4-5 minutes. The crust is thin, so it is baked very quickly. Be careful that the cake does not dry out. As soon as the edges start to brown, take them out. Leave the finished cake to cool on a flat surface. While one cake is baking, roll out the next part of the dough.

Immediately after baking, cut the hot cake on a plate of the appropriate diameter. I have a diameter of 19 cm.

Bake all the cakes in this way.

Grind the cuttings of cakes into crumbs in a convenient way, for example, in the bowl of a blender. Crumbs will be needed to decorate the cake on top.

Prepare the custard. Take butter of good quality, without milk fat substitutes. The cream is moderately sweet. If desired, you can increase the amount of sugar.

In a small saucepan, combine the eggs, sugar and vanilla sugar. Mix with a whisk until smooth.

Pour milk, mix well.

Put the pan with the resulting mass on medium heat. Stir the cream constantly so that the eggs do not curdle.

When the mass begins to thicken, do not stop actively stirring. Reduce the heat to a minimum. The cream should be of medium thickness, which slowly slides off the spatula.

Immediately add soft butter to the cream.

Mix everything thoroughly until smooth.

Cover the custard with food film "in contact" so that a film does not form on the surface, and leave to cool.

Place the cake on a flat plate. Grease the cake with cream.

Cover the cream with the next cake and apply a layer of cream.

Collect the whole cake. The top cake can be covered with chocolate glaze instead of cream.

Prepare the glaze ingredients.

Combine cocoa, sugar and milk in a cup. Rub everything well until you get a homogeneous mass without lumps. At a low boil, bring the chocolate mass to a light thickening.

Remove the glaze from the heat, add the butter and mix well. Let the glaze cool completely.

Cover the top of the cake with the cooled glaze. Sprinkle cake crumbs on the sides of the cake. Put the honeydew in the refrigerator, preferably overnight, so that it soaks well.

Decorate the dessert on top as desired. Cut the Chudo honey cake into portions and serve. Bon Appetit!