Honey cake with buckwheat honey

8 servings

60 minutes

Recipe from the restaurant "Honest Kitchen"

Energy value per serving

• Calories: 1030
• Proteins: 15.9g
• Fats: 54.1g
• Carbohydrates: 120.6g

Ingredients

• Buckwheat honey: 160 g
• Butter: 25 g
• Sugar: 450 g
• Chicken egg: 6 pc
• Wheat flour: 425 g
• Soda: 10 g
• Vinegar: 10 ml
• Cream 35%: 1 l
• Milk: 500 ml
• Cinnamon sticks: 1 pc
• Starch: 20 g

Cooking steps

1. First prepare the cream: In a pot mix 150 g of sugar, 3 eggs, 40 g of flour, 500 g of cream, starch, cinnamon and milk, place on low heat and cook until thickened. Then put in the freezer for an hour.

   Required ingredients:

   • Sugar: 450 g
   • Chicken egg: 6 pieces
   • Wheat flour: 425 g
   • Cream 35%: 1 l
   • Starch: 20 g
   • Cinnamon sticks: 1 piece
   • Milk: 500 ml

2. Melt the butter with 60 g of honey in a water bath. Mix the eggs with sugar separately and add them to the honey and butter, stirring until the sugar dissolves. Then add vinegar and baking soda.

   Required ingredients:

   • Butter: 25 g
   • Buckwheat honey: 160 g
   • Chicken egg: 6 pieces
   • Sugar: 450 g
   • Vinegar: 10 ml
   • Soda: 10 g

3. Mix 220 g of flour into the honey mixture in a water bath and reduce the dough until brown. Then knead the dough on the table with the remaining 165 grams of flour.

   Required ingredients:

   • Wheat flour: 425 g
   • Wheat flour: 425 g

4. Roll out 7 layers and leave some dough for crumbs. Bake the layers at 180 degrees for 10 minutes. Let them cool. Crush the baked dough remnants into crumbs.

5. Whip 500 g of cream, mix with 500 g of cream from the freezer and 100 g of honey.

   Required ingredients:

   • Cream 35%: 1 l
   • Buckwheat honey: 160 g
   • Cream 35%: 1 l

6. Assemble the cake, spreading cream on each layer. Decorate with crumbs.