Honey cake with buckwheat honey
8 servings
60 minutes
Recipe from the restaurant "Honest Kitchen"
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.
- 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.
- 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.
- 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.
- Cream 35%: 1 l
- Buckwheat honey: 160 g
- Cream 35%: 1 l
6
Assemble the cake, spreading cream on each layer. Decorate with crumbs.