Honey cake with custard classic
Cooking time720 min
Delicious and delicate cake for any celebration! What would be new and different cakes I didn't cook, periodically going back to the classics. I think the honey cake, you will never get bored. Because it's so delicious!
To prepare honey cakes prepare everything you need. Use the flour of the highest grade and sift it through a sieve to saturate with oxygen. If honey candied, it can be slightly warm in the microwave.
The spacious, non-stick saucepan place the butter and put on fire. Melt it, but do not boil. A pan with melted butter remove from heat and add the honey.
Separately mix the eggs and sugar. Whipping is not necessary. Simply stir with a whisk.
The warm oil enter the egg mass and mix well. If you enter into the hot oil, then the protein in the egg may coagulate. Return the pan to the heat and bring to a boil, with constant stirring.
Then remove the pan from the heat and immediately add soda. Stir it into the dough. The soda will react with the honey. The mass begins to foam and expand in volume. Honey leave the mass to cool to a warm state.
In the cooled mass enter gradually all of the flour and knead the dough. Extra flour is not needed, otherwise the dough it will become clogged and the finished product will be hard and rough. A freshly prepared dough will be slightly sticky. As it should be. Wrap the dough with cling film and refrigerate for 1 hour.
After cooling, the dough will no longer stick to hands and it will be convenient and pleasant to work with.
Divide the dough into 6-8 pieces. Each piece roll the pastry out and cut out the circle size you need. The number of pieces depends on the diameter of the cakes will be and how thick to roll out. I roll out thinly to a diameter of 22 cm Prick the crust with a fork all over the surface. Why prick with a fork? This is necessary in order to make the dough didn't rise a bubble.
Bake cakes in preheated oven at 180 degrees for 4-5 minutes each. Be guided by your oven. The finished cakes allow to cool.
To prepare the custard, prepare the necessary ingredients.
Connect the milk with the sugar in a nonstick pan, put on fire and bring to a boil, stirring so that the sugar melted.
Separately, combine eggs, flour, a pinch of vanilla and a little (70-100 ml)of milk from the total quantity. Mix all with a whisk so that the flour sold by weight, then plug the mixer. The mass should be homogeneous, with no lumps of flour.
Stirring egg mixture, gradually enter into it the boiling milk.
Then put it all together on the fire and on low heat, with constant stirring, bring the cream until thick.
Thickened cream remove from heat and add butter. It will immediately start to melt. Stir it with a mixer cream. The finished cream cover with a lid or cling film and cool completely.
The first layer from the bottom a bit and spread with the cream, he stuck to the plate. Otherwise he will have to slide. Lubricate the cakes with cream and gradually collect the cake. One Korzh leave for topping the finished cake.
The top and sides of cake, just cover with cream. Put the cake in the fridge, so he got soaked. It is desirable to cover to all the moisture does not erode, and went into the cake and soaked cakes. I usually like this cake cover cake boxes. The impregnation will take from 5-6 hours. You can leave for the night.
Delayed crush the cake into crumbs and sprinkle the cake from all sides.
Honey cake is ready!
Enjoy your tea!