Quick Cake with Custard
7 servings
90 minutes
Quick cake with custard is a delicate and fragrant dessert that is part of Armenian culinary tradition. Its layers, made with honey and vodka, acquire a light caramel sweetness and airy texture. The cream made from milk, eggs, and butter gives the cake richness and velvety softness. This dessert is perfect for both cozy home tea parties and festive tables. The taste of the cake is harmonious: the combination of honey's sweetness, a light vanilla note from the cream, and crispy layers creates an unforgettable gastronomic pleasure. It is especially good when chilled, as the cream soaks into the layers, making them even juicier. Armenian cuisine is famous for its multi-layered and aromatic desserts, and this cake is a wonderful example of simplicity and sophistication at the same time.
1
Dissolve 60 g of butter and 1 cup of sugar. Beat in 3 eggs, 2 tablespoons of vodka, mix everything and place in a water bath, add slaked soda. Stir constantly, let the mixture increase 3 times.
- Butter: 260 g
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
- Vodka: 2 tablespoons
- Slaked soda: 2 teaspoons
2
Add 1 tablespoon of honey, sprinkle in flour (enough to roll out the dough into flatbreads), and knead the dough.
- Honey: 1 tablespoon
- Wheat flour: 3 glasss
3
Divide the dough into 4 parts, roll out, and bake in the oven at 200 degrees until golden brown.
4
Prepare the cream. Pour milk into a small saucepan and place it on the heat, add half a glass of sugar, an egg, and a tablespoon of flour. Bring to a boil and let it cool. Add 200 g of butter to the cream.
- Milk: 1 glass
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
- Wheat flour: 3 glasss
- Butter: 260 g
5
When everything is ready, assemble the cake. Layer the cakes one by one and spread with cream.
6
When the cake is ready, trim the uneven edges and sprinkle the trimmings on top.