Honey Cake Custard classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic honey cake custard? Prepare everything you need to prepare honey cakes. Sift the flour through a sieve to saturate it with oxygen. Honey can be candied. I do not recommend replacing butter with margarine. On margarine, ready-made cakes are obtained drier and harder.

2. Step 2:

   

   Put butter, honey and sugar in a non-stick saucepan. Put it on the fire and melt everything.

3. Step 3:

   

   Boil the mass for 3-5 minutes on low heat until caramel color. Stir the mass so that nothing burns.

4. Step 4:

   

   Then remove the pan from the heat and immediately stir the soda into the hot mass. Soda will react with honey and the whole mass will begin to foam and increase in volume. Leave it on the table for 10 minutes to complete the reaction of honey with soda. The foam will descend and heat will come out of the honey mass.

5. Step 5:

   

   Mix the eggs with a whisk. Stirring constantly, add the eggs to the honey mass. I pour them in at the same time with the mixer running, so that the eggs interfere and do not have time to brew.

6. Step 6:

   

   Gradually add flour and knead the dough. You don't need to add all the flour at once - it may take you more or less than me. Focus on the consistency of the dough.

7. Step 7:

   

   You should get this consistency - the mass is very sticky, but it no longer spreads. In this form, leave the dough to stand for 30 minutes. The dough will cool down and you can take it with your hands. It is possible that flour will no longer be needed... or just a little bit.

8. Step 8:

   

   The dough is very soft, but due to the butter in the composition, it does not stick to the hands. Roll it out on a sheet of parchment and cut out a circle with a shape. (16-20cm). There is no need to remove the trimmings. From them we will make a sprinkling of the finished cake. Place the baking sheet in the oven, preheated to 180 degrees, for 3-5 minutes. Honey cakes are baked very quickly. Focus on your oven.

10. Step 9:

    

    Cool the finished cakes.

11. Step 10:

    

    For the cream, take fat sour cream and condensed milk.

12. Step 11:

    

    Whisk sour cream and condensed milk at the maximum speed of the mixer until fluffy cream.

13. Step 12:

    

    Then mix a little lemon juice into the cream. Such a cream will not keep its shape, but it is perfect for impregnating honey cakes.

14. Step 13:

    

    So that the honey cake has smooth edges, I collect it in a ring. Plus, the cream does not flow out on the sides, and the whole will be absorbed into the cakes. Put the assembled cake in the ring in the refrigerator (preferably overnight).

15. Step 14:

    

    The cake is infused and soaked. Remove the ring from it.

16. Step 15:

    

    Sprinkle the top and sides of the cake with crumbs, into which chop the remaining scraps. Decorate the cake to your taste.

17. Step 16:

    

    Delicious fragrant honey cake is ready! Have a nice tea!