Honey cake-pastry
7 servings
60 minutes
Honey cake-pastry is a delicate, aromatic treat rooted in Russian culinary tradition. Its history dates back to ancient honey desserts popular in imperial Russia. Thin layers soaked in a cream made from condensed milk and vanilla extract create a harmony of taste—moderately sweet with light caramel notes of honey. This dessert has an amazing texture: airy layers of dough absorb the cream, becoming soft and juicy. It is prepared for special occasions, festive gatherings, and home tea parties. Honey cake not only delights the taste but also fills the home with warmth and coziness. Before serving, it is left to soak so that each layer reveals its richness and depth of aroma.
1
Beat the eggs with sugar, add 50 grams of margarine, honey, salt, baking soda and cook while stirring constantly until bubbles appear. Remove from heat and gradually add flour while stirring continuously. Knead the dough and divide it into 6-7 parts.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Margarine: 200 g
- Honey: 2 tablespoons
- Salt: pinch
- Slaked soda: 0.5 teaspoon
- Wheat flour: 2 glasss
2
Roll out the dough to a thickness of 1 mm.
3
Whip the margarine, condensed milk, and vanilla extract.
- Margarine: 200 g
- Condensed milk: 200 g
- Vanilla extract: 1 ml
4
Preheat the oven to 190 degrees.
5
Bake the layers for 10 minutes. Spread cream on the layers while they are hot. Let the cake sit for at least 5 hours.