Holiday Honey Bliss Cake

Tender, melts in your mouth, made from simple ingredients, perfect for the holidays! Lakomka cake is another version of the classic honey cake. The cakes for this recipe are not rolled out, but spread with a spoon, this greatly shortens and simplifies the baking process. The cream is used as custard, the cake is quite inexpensive.
cook time: 3h
Zoe Kendrick
Holiday Honey Bliss Cake

Nutrition Facts (per serving)

314
Calories
14g
Fat
37g
Carbs
6g
Protein

Ingredients (8 portions)

For honey cakes:

Wheat flour 350 g
Honey 150 ml
Eggs 3 pc
Sugar 100 g
Butter 100 g
Soda 2 tsp

For the custard:

Milk 500 ml
Eggs 1 pc
Sugar 150 g
Wheat flour 35 g
Butter 100 g

To decorate the top:

Walnuts 50 g
Chocolate 50 g

Recipe instructions

Step 1

Step 1
How to make a Gourmand cake? Start with the custard as it will take time to cool. Prepare food for him. Take tasty, high-quality, natural butter, without vegetable fats. Remove it from the refrigerator in advance to soften it.

Step 2

Step 2
How to make cream? Take a saucepan with a thick bottom. Beat an egg into it, add sugar and flour. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 3

Step 3
Whisk the egg, sugar and flour until smooth. Then start pouring milk into them a little at a time. Stir the milk and egg mixture well to prevent lumps from forming. Pour in all the milk this way.

Step 4

Step 4
Place the saucepan over low heat and, stirring constantly, bring the mixture to a boil. As soon as the first bubbles appear, remove from heat immediately. The mass will thicken greatly. Cool it until warm.

Step 5

Step 5
Then add soft butter to the custard base. Mix the mixture well with a whisk. In warm cream, the oil will quickly disperse.

Step 6

Step 6
The result is a smooth, shiny, delicious custard. Cover it with film “in contact” — so that it lies directly on the surface of the cream. Then a crust will not form on it. Put the cream in the refrigerator while you make the cakes.

Step 7

Step 7
Prepare the ingredients for the crusts. The main ingredient is honey; the taste of the entire cake will depend on its quality. Therefore, choose natural, aromatic honey, linden or flower.

Step 8

Step 8
How to make cake layers? Take a heatproof bowl and beat the eggs into it. Beat them lightly with a whisk. Add sugar, butter and honey to the eggs. Place the bowl over a pan of boiling water. There should be enough water so that it does not touch the bottom of the bowl.

Step 9

Step 9
With constant stirring, bring the mixture until smooth. Make the heat under the pan low — the water should boil, but not too much, otherwise the eggs may curdle.

Step 10

Step 10
Remove the bowl from the pan and pour baking soda into it. Stir. The mass will turn white and increase in volume.

Step 11

Step 11
Start pouring flour into the mixture in portions, stirring first with a whisk, and then, when the dough becomes thicker, with a spoon. Unlike a classic cake, the dough in this one is not thick, you can’t roll it out with a rolling pin, that’s how it should be.

Step 12

Step 12
Preheat the oven to 180°C (top-bottom mode). Take a baking sheet and line it with baking parchment. Use a spoon to place some of the dough onto the paper and spread it into a circle, a little more than 20cm in diameter. Make the thickness ~5mm.

Step 13

Step 13
Place the baking sheet with the crust in the preheated oven. Bake it until golden brown, this will take 6 to 8 minutes, no longer. The crust will rise greatly during baking. While it is baking, prepare the second one by also spreading the dough onto the paper.

Step 14

Step 14
Remove the finished cake from the baking sheet, immediately place another one on it and put it in the oven. Cut the baked cake with a sharp knife, using a plate as a stencil. You don’t have to do this, but the cake will turn out neater this way. Do not throw away the trimmings, they will be used as crumbs. Bake all the cakes this way. I got three pieces, with a diameter of 20cm after trimming. You can make 4, but then they will turn out thinner.

Step 15

Step 15
Spread the cooled cakes with custard. You get a lot of cream, you don’t have to waste it, it will be tastier.

Step 16

Step 16
Lubricate the top and sides with cream as well. Place the cake in the refrigerator for at least 2 hours to stabilize.

Step 17

Step 17
Dry the trimmings in the oven on a baking sheet.

Step 18

Step 18
And then grind them to a crumb state. I did this with a rolling pin, you can punch them in a blender.

Step 19

Step 19
Sprinkle crumbs over the top and sides of the cake.

Step 20

Step 20
I used walnuts and chocolate to decorate the top. You can dry the nuts in a dry frying pan — they will become crispier and more aromatic. Any chocolate will do — dark, white, milk, like mine. You can take it either in tiles or in coins.

Step 21

Step 21
Grind the nuts in a mortar, blender or knife.

Step 22

Step 22
Sprinkle them over the top of the cake.

Step 23

Step 23
How to make chocolate glaze? Place the chocolate pieces in a tight bag, conveniently directly into the culinary bag. Boil water, pour it into a saucepan and cool to a temperature of ~ 60°C. Place the bag of chocolate in hot water. The heat will start to melt. Help him with your hands, kneading with your fingers.

Step 24

Step 24
Once the chocolate is completely melted, remove the bag from the water, cut off the tip, and spread the frosting over the top of the cake.

Step 25

Step 25
The cake is ready, serve it to the table. Bon appetit!

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