Honey cake with butter cream
8 servings
60 minutes
Honey cake with creamy frosting is a true wonder of Russian cuisine, combining tenderness, sweetness, and the rich aroma of honey. This multi-layered dessert evokes cozy family evenings where each slice is infused with warmth and love. The history of honey cake dates back centuries when honey was one of the main natural sweeteners. The delicate layers soaked in creamy frosting become airy, and their caramel flavor pairs perfectly with condensed milk. It is served with tea, coffee or even as a standalone treat at festive events. This cake not only delights the taste but also warms the soul, creating an atmosphere of comfort and celebration.
1
Make a steam bath: pour hot water into a large pot, place a smaller pot inside it, and add 50 g of butter, a cup of sugar, and three lightly beaten eggs. Stir. Add a tablespoon of honey. Then, to this heated mixture, add salt and half a teaspoon of baking soda that has been neutralized with vinegar. Keep the mixture over the steam bath, stirring constantly, for about 10 minutes.
- Butter: 400 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Honey: 1 tablespoon
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
2
Then add 2 cups of flour and mix for another 5 minutes to ensure the mixture heats well.
- Wheat flour: 2 glasss
3
Place the dough on the table and quickly knead it with flour while it's still warm. Divide the dough into 6 equal parts (can also be 8 or 10). Roll each part into a very thin layer, shaping it into a square (or round).
- Wheat flour: 2 glasss
4
Bake at a temperature of 150–180 degrees.
5
Cream: Whip 350 g of butter to a white color, then gradually add condensed milk.
- Butter: 400 g
- Condensed milk: 1 jar
6
Spread cream on the layers, stacking one on top of the other. Sprinkle crumbs (from the layers) on top. Let it sit for a few hours to soak in the cream, but not in the refrigerator.
