Cake honey custard classic

6 servings
1 day

How to make a custard classic honey? Prepare everything you need to cook honey cakes. Sift the flour through a sieve to saturate it with oxygen. Honey can also be candied. I do not recommend replacing butter with margarine. On margarine, ready-made cakes are obtained drier and harder. Choose high-quality, thick cream condensed milk and sour cream without milk fat substitutes, otherwise the cream may not work.

Put butter, honey and sugar in a non-stick saucepan. Put on the heat and melt everything.

Boil the mass for 3-5 minutes over a low heat until caramel-colored. Stir the mass so that nothing burns.

Then remove the pan from the heat and immediately stir soda into the hot mass. Soda will react with honey and the whole mass will begin to foam and increase in volume. Leave it on the table for 10 minutes to complete the reaction of honey with soda. The foam will drop and heat will come out of the honey mass.

Mix the eggs with a whisk. Stirring constantly, put the eggs into the honey mass. I pour them simultaneously with the working mixer so that the eggs intervene and do not have time to brew.

Gradually add flour and knead the dough. You don't need to add all the flour right away - you may have more or less of it than mine. Focus on the consistency of the dough.

This consistency should turn out - the mass is very sticky, but no longer spreads. In this form, leave the dough to stand for 30 minutes. The dough will cool and can be taken with your hands. It is possible that flour will no longer be needed. . . or just a little bit.

The dough is very soft, but due to the butter in the composition, it does not stick to the hands. Roll it out on a sheet of parchment and cut out a circle in shape. (16-20 cm). You do not need to remove the trimmings. We will make a sprinkling of the finished cake from them. Place the baking tray in the oven, warmed to 180 degrees, for 3-5 minutes. Honey cakes are baked very quickly. Focus on your oven.

Cool the ready-made corgi.

For the cream, take fatty sour cream and condensed milk. Choose sour cream and condensed milk carefully, they must be thick and of high quality, otherwise the cream will turn out to be liquid. Sour cream, if it is liquid, can be tried to weigh into gauze for several hours so that the glass is extra serum.

Whisk together the sour cream and condensed milk at top mixer speed until full cream.

Then stir some lemon juice into the cream. Such a cream will not hold the shape, but it is perfect for soaking honey cakes.

So that the honey man is with even edges, I collect it in a ring. The plus is that the cream does not flow out on the sides, and the whole will be absorbed into the cake. Put the collected cake in a ring in the refrigerator (best for the night).

The cake was infused and soaked. Remove the ring from it.

Sprinkle the top and sides of the cake with crumbs, into which you grind the remaining trimmings. Decorate the cake to your taste.

Delicious fragrant honeybee is ready! Nice tea party!