Honey cake with custard


For the dough:
● 2 eggs
● 1 stack. Sahara
● ’50 butter
● 2 tbsp honey
● 2 tsp soda
● 3 stack. flour

For the cream:
● 2 eggs
● 2 stack. Sahara
● 3 tablespoons flour
● 350 g butter
● 0,5 liters. milk

1. Dough: In an enamel bowl, rub the eggs with sugar and honey. Add the butter and put the bowl in a water bath until the butter has melted. Next, add soda and waiting for when it begins to foam. The foamy mass add flour and knead the dough. It should have a plastic, slightly stick to hands.
2. Divide the dough into 8 equal parts and roll out shortcakes approximately the same diameter. Each cake is put on a baking sheet and cut the shape of the circle. It works well for this lid from the pan. Trim bake with Korzh. Each cake bake until brown.
3. Get 8 identical cakes and a few scraps, which further serve for dusting cake.
4. Cream: In a bowl, where it was the dough, rub the eggs with sugar and flour. Add the milk and butter, and put in a water bath.
5. Brew cream until thick consistency, so that he «held» on Korzh. Give cool to room temperature. You can put in a bowl with cold water — it’s faster.
6. Beat the cooled cream with a mixer until a homogeneous, slightly white mass.
7. Grease the cooled cakes.
8. grind baked before cutting into crumbs and sprinkle them with a cake on all sides. You can also decorate with chocolate or nuts.


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