Classic Honey Custard Cake

Delicate, soft, honey-like, just melts in your mouth! The well-known and beloved honey cake according to the most classic recipe. The custard gives the cake a special creaminess.
cook time: 2h
Ava Prescott
Classic Honey Custard Cake

Nutrition Facts (per serving)

270
Calories
10g
Fat
36g
Carbs
5g
Protein

Ingredients (10 portions)

For the cakes:

Eggs 2 pc
Sugar 180 g
Honey 2 tbsp
Wheat flour 450 g
Butter 100 g
Soda 1.5 tsp

For the custard:

Eggs 2 pc
Sugar 150 g
Wheat flour 3 tbsp
Butter 100 g
Milk 800 ml
Vanillin to taste

Recipe instructions

Step 1

Step 1
Weʼll start preparing the cake with the cream; it will need to cool while the cakes are baking. The butter must be taken out of the refrigerator in advance; it must be softened.

Step 2

Step 2
Beat the eggs and sugar until fluffy, it should turn white and increase in volume.

Step 3

Step 3
Heat the milk until warm and pour it into the egg mixture in a thin stream, whisking constantly. Stir until smooth.

Step 4

Step 4
Add flour, stir.

Step 5

Step 5
Pour the mixture into a saucepan with a thick bottom and place on low heat. Cook, stirring constantly with a whisk.

Step 6

Step 6
When the mixture begins to thicken and the first bubbles appear, turn it off. It should have the consistency of condensed milk.

Step 7

Step 7
We made the base for the custard. It should cool down. To prevent a crust from forming on the surface, it must be covered with cling film “in contact”, that is, the film is directly pressed to the surface of the cream.

Step 8

Step 8
Letʼs start with the cakes.

Step 9

Step 9
Place eggs and sugar in a thick-bottomed saucepan and place on low heat.

Step 10

Step 10
Lightly whisk the eggs and wait until the sugar crystals dissolve.

Step 11

Step 11
Put butter and honey in a saucepan, stir, wait until they melt.

Step 12

Step 12
Add baking soda and mix well. The mass will double in volume.

Step 13

Step 13
Remove the pan from the heat and pour the contents into a bowl. Add sifted flour, but not all at once, but in portions, kneading the dough.

Step 14

Step 14
When the dough begins to come together, dump it onto a table sprinkled with flour.

Step 15

Step 15
Knead a little more, then form a ball.

Step 16

Step 16
Divide the dough into equal balls. Their number depends on the diameter of the cakes you plan to bake. Mine were about 22 cm, I divided them into 8 balls.

Step 17

Step 17
Roll each ball into a circle so that the dough does not swell during baking, prick it with a fork.

Step 18

Step 18
Bake in an oven preheated to 180 degrees. I bake on parchment. There is no need to lubricate it with anything; these cakes do not stick. The cakes are baked very quickly, literally 4 minutes. Focus on the color, they should turn golden.

Step 19

Step 19
We cut the finished cakes in a circle; I use the bottom of a springform pan. Don’t throw away the scraps; they will be used to top the cake.

Step 20

Step 20
Meanwhile, the cake base has cooled, add butter and beat until smooth and homogeneous.

Step 21

Step 21
Letʼs start assembling the cake. Grease the dish in which it will be served with a little cream and place the first cake layer. Lubricate it generously with cream.

Step 22

Step 22
So we collect the cake to the top.

Step 23

Step 23
We chop the scraps from the cakes, I did this in a blender, you can go over them with a rolling pin. Sprinkle them thickly over the top and sides of the cake. The cake will taste better if it sits in the refrigerator for several hours.

Additional rubrics

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