Quiche honeycomb cake

8 servings
1 day

How to make a honey cake with custard? 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 the honey is candied, then it can be heated a little in the microwave.

Put the butter in a spacious non-stick saucepan and place on a heat. Melt it, but do not bring it to a boil. Remove the pan with melted oil from the heat and add honey to it.

Mix the eggs and sugar separately. Do not beat. Just shake with a whisk.

In the warm oil, add the egg mass and mix everything well. If introduced into hot oil, then the protein in the egg can curl. Return the pan to the heat and bring it all together to the boil, with constant stirring.

Then remove the pan from the heat and immediately add the soda. Stir it into the dough. In this case, soda will react with honey. The mass will begin to foam and increase in volume. Leave the honey mass to cool to a warm state.

Gradually add all the flour to the cooled mass and mix the dough. There is no need to add excess flour, otherwise the dough will clog it and the finished products will be tough and rough. Freshly made dough will stick a little to your hands. That's the way it should be. Wrap the dough in clingfilm and place in the fridge for 1 hour.

After cooling, the dough will stop sticking to the hands and will be convenient and pleasant to work with.

Divide the dough into 6-8 pieces. Roll each piece into a layer and cut out a circle of the required size. The number of pieces depends on what diameter the cakes will be and how thick they will be rolled out. I rolled them out thinly in diameter 22 cm. Pour the bark over the entire surface with a fork. Why heat up with a fork? This is necessary so that when baking, the dough does not rise with bubbles.

Bake the cakes in an oven preheated to 180 degrees, 4-5 minutes each. Navigate your oven. Cool the ready-made corgi.

Prepare the necessary ingredients to make the custard.

Combine the milk with the sugar in a non-stick saucepan, place on a heat and bring to a boil, stirring to melt the sugar.

Separately combine the eggs, flour, a pinch of vanillin and some (70-100ml) milk from the total. Stir everything together with a whisk to spread the flour, then connect the mixer. The mass should become homogeneous, without lumps of flour.

Stirring the egg mass, gradually introduce boiling milk into it.

Then return everything together to the heat and, over a low heat, with constant stirring, bring the cream to its thickness.

Remove the thickened cream from the heat and add butter to it. It will immediately begin to melt. Stir it in with a mixer in the cream. Cover the finished cream with a lid or cling film and cool completely.

Brush the very first cake below with a little cream so that it sticks to the plate. Otherwise, he will slide along it. Grease the cakes with cream and gradually collect the cake. Leave one cake to sprinkle the finished cake.

Top and sides of the cake, also, coat with cream. Place the cake in the fridge to soak. It is advisable to cover it so that all moisture is not weathered, but goes into the cake and soaks the cake. I usually cover a cake like this with a cake box. It will take from 5-6 hours to impregnate. You can leave for the night.

Grind the deposited cake into crumbs and sprinkle the cake on all sides.

Honey quiche cake is ready!

Have a nice tea party!