Honey cake with condensed milk
Description
The main advantage of this dessert is that it is very quick to prepare, especially compared to trendy ones. The cake consists of numerous layers that are slightly dry in texture, but thanks to the cream, the result is a moist and flavorful dessert. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Place 100 grams of butter, granulated sugar, and honey into a double boiler. Heat the mixture for about 5 minutes, stirring constantly. Then add baking soda and cook for another 1-2 minutes. Remove the prepared mixture from heat and set aside for a couple of minutes.
- 2
Step 2
2. Into the slightly cooled mixture, I beat the eggs and vigorously stir with a whisk, gradually adding wheat flour in portions and mixing. The batter will be slightly runny—it should not be overfilled with flour, otherwise the layers will turn out tough. I place the batter in the refrigerator for 40 minutes.
- 3
Step 3
3. After 40 minutes, I take the dough out of the refrigerator, sprinkle the surface of the table with flour, place the dough on it, divide it into 8 parts, from which I will roll out the layers.
- 4
Step 4
4. Roll out each piece of dough to a thickness of about 0.5 centimeters and prick it with a fork. Place the dough sheet in a preheated oven at 200 degrees for 5 minutes.
- 5
Step 5
5. I take the ready cake layer out of the oven and carefully trim it to shape, transfer the layer onto a plate, and put the trimmings into a separate bowl; I do the same with the remaining cake layers.
- 6
Step 6
6. For the cream: place softened butter into a bowl and beat with a mixer until fluffy. Then slowly drizzle in condensed milk, continuing to beat until a smooth mixture forms. Generously spread each cake layer with the prepared cream and stack them on top of one another.
- 7
Step 7
7. I also spread the top layer with cream and sprinkle it with crushed pieces from the trimmings left over after cutting the layers. I put the cake in the refrigerator for 3-5 hours, or overnight.