Ceremonial Cake

Put eggs, honey, sugar, soda and butter in a bowl and mix everything thoroughly. Then we put the bowl on a water bath, stirring constantly, let the sugar, honey, oil dissolve. We remove the bowl from the bath and divide the mass into two equal parts, add cocoa to one of them and mix until smooth. Now comes the crucial moment, we begin to add a little flour (we do it twice, separately for dark and light masses), kneading well each time.

When the dough becomes difficult to mix with a spoon, spread it on the table, sprinkled with flour and knead, constantly adding a little flour, until you get a dough that can be rolled out. In this way, we knead the dark and light dough. Divide the dough into several parts (the number of parts depends on what size you want the cake). We take one part and roll it out (if you want a round cake, cut out the dough using a mold or plate) and transfer it to a baking sheet with a rolling pin. Bake at a temperature of 180 g. 4-7 minutes, it will depend on your oven. and now we proceed to the preparation of the cream.

To do this, grind the eggs with sugar, then add milk and flour, whisk with a whisk. We put this mass on a slow fire, stirring constantly, cook until it thickens, but we do not bring it to a strong thickening, otherwise the cakes will be poorly soaked, add vanilla sugar and mix. Let the cream cool down, covering with a film so that a crust does not form. Add softened butter to the cooled cream and whisk. The cream is ready.

Now we start assembling the cake. The cakes, alternating dark and light, are smeared with cream, and sprinkle with chopped nuts on top. The top cake is not lubricated with cream. Now we cook the glaze, for this we mix sugar, cocoa, milk and cook until thickened, and then add butter. We cover the cake with icing and send it to soak, and at this time we prepare caramel decorations. Decorate the cake with caramel threads and physalis. Bon appetit!