Honey cake on choux pastry with condensed milk cream
12 servings
40 minutes
The recipe was shared with us by the chef of the restaurant "Acha-chacha" Eka Dzhikiya.
1
Melt 100 grams of butter with honey in a water bath.
- Butter: 300 g
- Honey: 100 g
2
In a separate container, beat the eggs with sugar using a mixer for 5-7 minutes until the eggs become a fluffy light mass and the sugar completely dissolves.
- Chicken egg: 3 pieces
- Sugar: 200 g
3
Pour the egg mixture into melted butter with honey, and mix with a spatula. Add baking soda and vanillin.
- Butter: 300 g
- Honey: 100 g
- Soda: 1 teaspoon
- Vanillin: 1 g
4
Place the mixture in a water bath and heat for 20-25 minutes, stirring constantly to achieve a homogeneous mass.
5
Remove the mixture from the bath, add 400 grams of flour, and mix.
- Wheat flour: 600 g
6
Dust the board with flour, place the dough on it and dust it with flour as well to prevent sticking to your hands. Knead the dough thoroughly until it is smooth and lump-free.
- Wheat flour: 600 g
7
Divide the dough into seven parts, coat each in flour, and roll into a ball.
- Wheat flour: 600 g
8
Roll the first ball into a thin layer in the shape of the baking tray (square or round). Line the tray with baking paper, carefully transfer the layer onto it, and bake in a preheated oven at 220 degrees for 5 minutes.
9
Bake the remaining 6 layers as well. Let them cool and trim the edges to make an even cake. Crush the leftover layers into crumbs.
10
For the cream, whip the softened butter and add condensed milk to it. Then whip everything together until smooth.
- Butter: 300 g
- Condensed milk: 1 jar
11
Layer the completely cooled cakes on top of each other, spreading cream on each layer. Then, coat the top and sides of the cake with cream.
12
Sprinkle the cake tightly with crumbs on top and on the sides.