Honey Cake
Honey cake is the layered russian cake with custard frosting .it s so soft and creamy…. this pic is my samsung “S6” click….😀 loved the picture clarity..had a double enjoyment baking this cake and clicking with S6….
Servings Prep Time
4 30minutes
Cook Time
25minutes
Servings Prep Time
4 30minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Cake Layers:
  2. Add xbe cup sugar, xbc cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don’t put them over high heat or they may scorch to the bottom.
  3. As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
  4. Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour xbd cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands. Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup).
  5. Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)
  6. On a well-floured surface, roll each piece out into a thin 9″ circle (about u215b” thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin. Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later. Transfer the dough to a large sheet of parchment paper and bake at 350u02daF for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
  7. Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.
  8. prepare custard filling:
  9. beat egg yolk and keep aside..In a pan add milk, cornflour,sugar ,vanilla extract mix it well and boil it then remove from heat add Slowly add egg yolk by continued whisking to prevent it from scrambling mix it well until well incorporated with milk mixture..then return to heat and cook until thick and allow it to cool
  10. How to make the frosting:
  11. Beat 1 cup whipping cream until fluffy and stiff peaks form (1-2 min on high speed).add honey
  12. then fold this to the custard filling.Refrigerate until ready to use.
  13. Assembling your Cake:
  14. Spread about u2153 cup frosting on each cake layer (don’t skimp on it since the cake needs to absorb some of the cream to become ultra soft. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.
  15. Dust the top and sides with your breadcrumbs,(from the scrap) then refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. “It’s worth the wait!”