Classic Honey Cake with Custard

A delicious and delicate cake for any celebration! No matter how different and new the cakes I prepare, I periodically return to the classics. I think you can never get tired of the Honey cake. Itʼs so delicious!
cook time: 24h
Caleb Huxley
Classic Honey Cake with Custard

Nutrition Facts (per serving)

269
Calories
11g
Fat
35g
Carbs
6g
Protein

Ingredients (8 portions)

For the cakes::

Salt 1 g
Sugar 160 g
Wheat flour 380 g
Butter 100 g
Eggs 2 pc
Honey 50 g
Soda 1 tsp

For cream::

Sugar 250 g
Wheat flour 140 g
Butter 120 g
Milk 800 g
Vanillin 1 g
Eggs 5 pc

Recipe instructions

Step 1

Step 1
How to make a honey cake with custard? To prepare honey cakes, prepare everything you need. Use premium flour and sift it through a sieve to saturate it with oxygen. If the honey is candied, you can warm it up a little in the microwave.

Step 2

Step 2
Place the butter in a large non-stick pan and place on the heat. Melt it, but donʼt bring it to a boil. Remove the pan with melted butter from the heat and add honey to it.

Step 3

Step 3
Mix eggs and sugar separately. No need to beat. Simply shake with a whisk.

Step 4

Step 4
Add the egg mixture into the warm oil and mix everything well. If you add it to hot oil, the egg white may coagulate. Return the pan to the heat and bring everything together to a boil, stirring constantly.

Step 5

Step 5
Then remove the pan from the heat and immediately add the baking soda. Mix it into the dough. In this case, the soda will react with honey. The mass will begin to foam and increase in volume. Leave the honey mass to cool until warm.

Step 6

Step 6
Gradually add all the flour into the cooled mass and knead the dough. There is no need to add excess flour, otherwise the dough will clog with it and the finished products will be tough and rough. Freshly prepared dough will be a little sticky to your hands. Thatʼs how it should be. Wrap the dough in cling film and refrigerate for 1 hour.

Step 7

Step 7
After cooling, the dough will stop sticking to your hands and it will be convenient and pleasant to work with.

Step 8

Step 8
Divide the dough into 6-8 pieces. Roll each piece into a layer and cut out a circle of the required size. The number of pieces depends on the diameter of the cakes and how thick they are rolled out. I rolled them out thinly to a diameter of 22 cm. Prick the cake with a fork over the entire surface. Why prick with a fork? This is necessary so that the dough does not rise in bubbles during baking.

Step 9

Step 9
Bake the cakes in the oven, preheated to 180 degrees, for 4-5 minutes each. Be guided by your oven. Cool the finished cakes.

Step 10

Step 10
To prepare the custard, prepare the necessary ingredients.

Step 11

Step 11
Combine milk and sugar in a non-stick pan, place on heat and bring to a boil, stirring until the sugar melts.

Step 12

Step 12
Separately combine eggs, flour, a pinch of vanillin and a little (70-100 ml) milk from the total amount. Mix everything with a whisk so that the flour disperses throughout the mass, then connect the mixer. The mass should become homogeneous, without lumps of flour.

Step 13

Step 13
While stirring the egg mass, gradually add boiling milk into it.

Step 14

Step 14
Then return everything together to the heat and, over low heat, with constant stirring, bring the cream to thickness.

Step 15

Step 15
Remove the thickened cream from the heat and add butter to it. It will immediately begin to melt. Mix it into the cream using a mixer. Cover the finished cream with a lid or cling film and cool completely.

Step 16

Step 16
Lubricate the very first cake on the bottom with a little cream so that it sticks to the plate. Otherwise he will slide along it. Grease the cakes with cream and gradually assemble the cake. Leave one cake layer for topping the finished cake.

Step 17

Step 17
Cover the top and sides of the cake with cream as well. Place the cake in the refrigerator to soak. It is advisable to cover it so that all the moisture does not evaporate, but goes into the cake and saturates the cake layers. I usually cover this cake with the lid of a cake box. Impregnation will take 5-6 hours. You can leave it overnight.

Step 18

Step 18
Grind the set aside cake into crumbs and sprinkle the cake on all sides.

Step 19

Step 19
Honey cake with custard is ready!

Step 20

Step 20
Enjoy your tea!

Additional rubrics

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