Festive Honey Custard Cake

Very tender, melts in your mouth, perfect for a festive tea party! Honey Miracle Cake is everyone’s favorite dessert made from thin cakes soaked in custard. It is covered with chocolate glaze on top, which both decorates and gives additional taste. Such aromatic pastries will suit any table.
cook time: 2h 40 min
Logan Winslow
Festive Honey Custard Cake

Nutrition Facts (per serving)

303
Calories
13g
Fat
37g
Carbs
6g
Protein

Ingredients (10 portions)

For the cakes:

Eggs 3 pc
Sugar 150 g
Honey 3 tbsp
Butter 60 g
Soda 1 tsp
Wheat flour 420 g

For the custard:

Eggs 2 pc
Sugar 70 g
Vanilla sugar 7 g
Milk 450 ml
Butter 120 g
Wheat flour 60 g

For the glaze:

Cocoa 2 tbsp
Sugar 2 tbsp
Milk 70 ml
Butter 50 g

Recipe instructions

Step 1

Step 1
How to make a honey miracle cake? Prepare the necessary ingredients for the dough. Honey can be used either thickened or liquid.

Step 2

Step 2
The dough is prepared in a water bath, so take a fireproof bowl or a suitable sized pan. Combine eggs with sugar and beat until smooth.

Step 3

Step 3
Add butter to the egg mixture. 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 bottom pan should be boiling and not touching the bottom of the bowl.

Step 4

Step 4
Stirring constantly to prevent the eggs from curdling, wait until the sugar and butter are completely dissolved. Pour baking soda into a bowl. Mix well.

Step 5

Step 5
Keep the bowl in a water bath for 1-2 minutes. A light foam will appear on the surface as a result of the reaction of soda with honey.

Step 6

Step 6
Remove the bowl from the water bath. Cool the liquid mixture slightly. Gradually add sifted flour. Do not add all the flour at once. You may need less than what is indicated in the recipe.

Step 7

Step 7
The honey dough should be soft, homogeneous, not sticky and not too steep.

Step 8

Step 8
Divide the dough into 9-10 parts. The number of cake layers will depend on the desired diameter of the cake.

Step 9

Step 9
Roll each piece of dough into a round layer 2-3 mm thick. Roll out immediately on parchment, silicone or Teflon mat, or simply on a baking sheet greased with a small amount of vegetable oil. The cakes are easily removed from the baking sheet with a spatula.

Step 10

Step 10
Bake the crust in a preheated oven at 160 C for 4-5 minutes. The crust is thin, so it bakes very quickly. Be careful not to let the crust dry out. As soon as the edges begin to brown, remove. Leave the finished cake to cool on a flat surface. While one cake is baking, roll out the next part of the dough.

Step 11

Step 11
Immediately after baking, cut the hot cake onto a plate of suitable diameter. My diameter is 19 cm.

Step 12

Step 12
Bake all the cakes this way.

Step 13

Step 13
Grind the cake trimmings into crumbs in a convenient way, for example, in a blender bowl. The crumbs will be needed to decorate the top of the cake.

Step 14

Step 14
Prepare the custard. Take good quality butter, without milk fat substitutes. The cream is moderately sweet. If desired, you can increase the amount of sugar.

Step 15

Step 15
In a small saucepan, combine eggs, sugar and vanilla. Mix with a whisk until smooth.

Step 16

Step 16
Pour in milk, mix well.

Step 17

Step 17
Place the pan with the resulting mixture over medium heat. Stir the cream constantly to prevent the eggs from curdling.

Step 18

Step 18
When the mixture begins to thicken, do not stop stirring vigorously. Reduce heat to minimum. The cream should be of medium thickness, slowly sliding off the spatula.

Step 19

Step 19
Immediately add soft butter to the cream.

Step 20

Step 20
Mix everything thoroughly until smooth.

Step 21

Step 21
Cover the custard with cling film "in contact" so that a film does not form on the surface, and leave until cool.

Step 22

Step 22
Place the crust on a flat plate. Grease the cake with cream.

Step 23

Step 23
Cover the cream with the next cake layer and apply another layer of cream.

Step 24

Step 24
Collect the entire cake. The top cake does not need to be greased with cream, but covered with chocolate glaze.

Step 25

Step 25
Prepare the ingredients for the glaze.

Step 26

Step 26
Combine cocoa, sugar and milk in a cup. Grind everything well until you obtain a homogeneous mass without lumps. At a low simmer, bring the chocolate mass to a slight thickening.

Step 27

Step 27
Remove the glaze from the heat, add the butter and mix well. Cool the glaze completely.

Step 28

Step 28
Cover the top of the cake with cooled glaze. Sprinkle the sides of the cake with cake crumbs. Place the honey cake in the refrigerator, preferably overnight, so that it soaks well.

Step 29

Step 29
Top with dessert as desired. Cut the Miracle honey cake into portions and serve. Bon appetit!

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