Honey cake with custard
12 servings
180 minutes
Honey cake with custard is a delicate treat inspired by French pastry traditions. Its airy honey layers are soaked in fragrant cream, creating a harmony of sweetness and softness. Honey adds a subtle caramel note to the cake, while the butter-enriched custard makes it silky and rich. The composition is completed with crushed walnuts and fresh berries, adding texture and a refreshing taste. An ideal choice for a cozy tea time or special celebration, this dessert captivates with its tenderness and deep, layered sweetness that unfolds with each bite.
1
For the dough, mix 2 tablespoons of honey, 2 eggs, and 0.5–1 cup of sugar in a pot. Place on low heat and stir continuously. When the mixture starts to become homogeneous, immediately add 3 cups of sifted flour and 2 teaspoons of baking soda. Knead the dough. While it is still warm, divide the mass into 8 equal parts and roll into balls. Roll the balls into thin cakes. Bake in a preheated oven at 190 degrees until golden brown.
- Honey: 2 tablespoons
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Wheat flour: 3 glasss
- Baking soda: 2 teaspoons
2
For the cream, mix 1 cup of sugar, 2 eggs, and 1.5 tablespoons of flour. Pour in 1.5 cups of milk into this mixture. Bring to a boil while stirring continuously. Remove from heat and let cool. Add 400 grams of softened butter and whip until fluffy.
- Sugar: 2 glasss
- Chicken egg: 4 pieces
- Wheat flour: 3 glasss
- Milk: 1.5 glass
- Butter: 400 g
3
Spread the cream on the layers, stacking them on top of each other. The layers will flatten under the cream. Sprinkle the top layer with crushed walnuts and decorate with berries.
- Honey: 2 tablespoons
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Milk: 1.5 glass
- Butter: 400 g
- Wheat flour: 3 glasss
4
Leave the finished cake at room temperature for at least 10 hours — the layers need to soak.
