Honey cake with banana cream and boiled condensed milk
10 servings
120 minutes
Honey cake with banana cream and boiled condensed milk is a true culinary masterpiece from Russian cuisine. It combines the tenderness of honey layers with the velvety sweetness of banana-cream frosting. The origins of such a cake can be found in the traditions of Russian honey desserts, where honey was valued not only for its sweetness but also for its healing properties. Its taste is a harmony of caramel notes, a slight tartness of bananas, and the creamy softness of condensed milk. This cake is perfect for family tea gatherings as well as festive tables, leaving a long-lasting pleasant aftertaste. It pairs wonderfully with tea or coffee, and its richness makes each bite truly memorable.
1
For the test: mix 2 eggs with a glass of sugar, add 2 teaspoons of baking soda (level), 2 tablespoons of honey, and 100 grams of butter. Place everything in a steam bath until melted.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Baking soda: 2 teaspoons
- Honey: 2 tablespoons
- Butter: 500 g
2
Then add 2 cups of flour, mix, and place back in the steam bath for 5 minutes to heat well.
- Wheat flour: 4 glasss
3
Pour 2 cups of flour on the table, add the warmed mixture, and knead.
- Wheat flour: 4 glasss
4
Divide the dough (if it's liquid, add a little flour) into 10-11 equal pieces, roll out thin layers, and bake in the oven. They bake quite quickly, so keep an eye on the oven.
- Wheat flour: 4 glasss
5
For the cream, mix 2 cans of boiled condensed milk, 400 g of butter, 2 finely chopped bananas, and beat with a mixer.
- Dulce de leche (boiled condensed milk): 2 jars
- Butter: 500 g
- Bananas: 2 pieces
6
Cut the ready cakes with an inverted plate and spread cream on each. Crush the leftover cakes into crumbs and sprinkle them over the finished cake.
