Honey cake classic with condensed milk and butter

12 servings
14 hours

How to make a classic honey with condensed milk and butter? Measure the necessary ingredients for the dough. Honey can be used both liquid and thickened.

Sift the flour into a wide bowl. It will be enriched with oxygen, and the cakes will rise well during baking.

We will cook the classic custard honey dough in a water bath. Take a small pot or container of heat-resistant glass. Whisk together the eggs with the sugar until combined.

Add honey to the sweet egg mass.

Lay out the butter. It is desirable that it is not too cold, so it melts faster.

Pour the water into a larger saucepan. Place the container with the resulting mass on a pan, while the bottom of the upper container should not touch water. The water in the pan should boil moderately.

With constant stirring, bring the mass to uniformity. Honey and butter should dissolve completely. Add the soda, mix well.

The mass will begin to foam slightly. Warm the mass for another 1 minute and remove from the water bath.

Pour the liquid mass into a spacious bowl, in which it will be convenient to knead the dough. The mass needs to be cooled quite a bit. Add the sifted flour. Do not pour out all the flour at once. It may be needed slightly less or more depending on its quality and properties. Stir first with a spoon, then with your hands.

Knead the honey dough. It should turn out soft, not ugly. Honey dough sticks a little to your hands, that's fine. There is no need to try to eliminate this by adding flour, otherwise the dough will be cool and the ready-made cakes tough. If the dough, gathered in a ball, does not hold the shape very well, this is the correct consistency for the honey dough. Korzhi will turn out to be crumbly and will not be tough.

Divide the dough into equal parts, the amount of which will depend on the desired diameter of the cakes. I divided into 9 parts. The diameter of the cakes is 19 cm. With a larger diameter, the number of cakes will be smaller.

Roll each part of the dough into a thin layer about 2 mm thick. It is better to do this immediately on parchment, since the dough is very tender and it is almost impossible to transfer it to a baking sheet without parchment, the dough will tear. Parchment is better to choose siliconized, it is easier to remove ready-made cakes from it.

Flatten the dough on a plate of the desired diameter. You can prick the bark with a fork so that it does not bulge during baking.

Transfer the cake to a baking sheet directly on the parchment. Bake the cake in the oven preheated to 150-160S for about 5 minutes. Transfer the finished cake to a flat surface so that when cooled, the edges of the cake do not bend. Be careful, the cakes blush very quickly, it is important not to dry them out. You can hug the cakes after baking. Then this must be done immediately, since they quickly become brittle and fragile when cooled down.

Thus bake all the cakes. From one part of the dough, I cut out the cake decorations. Take into account the features of your oven and determine the time and temperature you need.

I crushed the baked remains and trimming the cakes in a blender to crumbs. It can be used to finish the cake.

Make the cream.

Whisk the soft butter with a mixer until fluffy, creamy consistency.

In small portions, stir condensed milk into the cream.

At minimal speed, whisk the cream until smooth.

Place the cake on a suitably sized plate. Brush the cake with cream. To keep the plate clean after assembling the cake, you can line parchment around the bark.

Fold the cakes on top of each other and wash with cream, collect the whole cake.

I sprinkled honey crumbs on top of the cake. Place the cake in the fridge for 10-12 hours to soak well. Now you can remove parchment from the plate. Before serving, garnish the cake as desired.

I added cocoa to a small part of the cake dough and made bees with glaze strips and almond petal wings. The rest of the jewelry was covered with multi-colored glaze. This option is well suited for a children's holiday. You can cover the cake with crumbs only from the sides, and decorate the top before serving with fresh berries or soft, bright fruits. You can cover the top with melted chocolate or chocolate glaze or sprinkle with chocolate chips.

Cut the honey cake into portions and serve. Enjoy your meal!