Miracle honey cake

10 servings
2 hours 40 min

How to make a honey cake Miracle? Prepare the necessary ingredients for the dough. Honey can be used both thickened and liquid.

The dough is cooked in a water bath, so take a refractory bowl or a suitably sized pot. Combine the eggs with the sugar and whisk until smooth.

Add butter to the egg mass. It is better if the oil is soft, so it melts faster. Place the bowl on a pot of larger diameter water. The water in the bottom pan should boil and not touch the bottom of the bowl.

Stirring constantly so that the eggs do not curl, wait for the complete dissolution of sugar and oil. Pour soda into the bowl. Mix well.

Hold the bowl in a water bath for 1-2 minutes. A light foam will appear on the surface as a result of the reaction of soda with honey.

Remove the bowl from the water bath. Cool the liquid mass slightly. Pour in the gradually sifted flour. Do not add all the flour at once. It may need less than what is indicated in the recipe.

Honey dough should be soft, uniform, not sticky and not too cool.

Divide the dough into 9-10 pieces. The number of cakes will depend on the desired diameter of the cake.

Roll each part of the dough into a round layer 2-3 mm thick. Roll out immediately on parchment, silicone or Teflon mat, or simply on a baking sheet greased with a little vegetable oil. The cakes are easily removed from the tray with a shoulder blade.

Bake the cake in a preheated oven at 160 C for 4-5 minutes. The bark is thin, so it bakes very quickly. Be careful so that the root does not dry out. As soon as the edges start to blush, take it out. Leave the finished cake to cool on a flat surface. While one cake is baking, roll out the next part of the dough.

Immediately after baking, trim the hot bark on a plate of the right diameter. I have a diameter of 19 cm.

Bake all the cakes in this way.

Cut the bark trimmings into crumbs in a convenient way, for example, in a blender bowl. Crumbs will be needed to design the cake on top.

Make the custard. Take good quality butter, without milk fat substitutes. The cream is moderately sweet. If desired, you can increase the amount of sugar.

In a small saucepan, combine the eggs, sugar and vanilla sugar. Stir with a whisk until smooth.

Pour in the milk, mix well.

Place the resulting mass pan on a medium heat. Constantly interfere with the cream so that the eggs do not curl.

When the mass begins to thicken, do not stop actively stirring. Reduce the heat to the minimum. The cream should be of medium density, slowly sliding off the shoulder blade.

Immediately add soft butter to the cream.

Mix everything thoroughly until homogeneous.

Cover the custard with cling film and leave until cool.

Put the cake on a flat plate. Brush the cake with cream.

Cover the cream with the next bark and apply the cream layer again.

Collect the whole cake. The top cake can not be smeared with cream, but covered with chocolate glaze.

Prepare the glaze ingredients.

Combine cocoa, sugar and milk in a cup. Clean everything well until you have a homogeneous mass without lumps. With a low simmer, bring the chocolate mass to a slight thickening.

Remove the icing from the heat, add the butter and mix well. Cool the glaze completely.

Cover the top of the cake with a cooled glaze. Sprinkle the sides of the cake with crumbs from the cakes. Put the honeybee in the fridge, better overnight to soak well.

Top with dessert as desired. Honey cake Miracle cut into portioned pieces and serve to the table. Enjoy your meal!