Honey cake
Description
Homemade baked goods for tea. The dough for "Bee Sting" is made with yeast and honey. The dough is topped with a honey-almond topping. The layers turn out fluffy, tender, with a honey aroma, and the almond crust is crispy. Between the layers is a light, airy custard cream. All the details are ready. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the dough.
- 2
Step 2
Sift the flour into a deep bowl, setting aside 2 tablespoons for dusting the work surface. Add the instant yeast and salt. Combine the honey and melted butter and mix until smooth. Lightly beat the egg.
- 3
Step 3
Combine the liquid ingredients, pour into the flour with yeast, and mix. Sprinkle the work surface with flour and knead a smooth, soft dough. Shape it into a ball and place in a bowl greased with oil. Cover the bowl with plastic wrap and let rise in a warm place for 1–1.5 hours.
- 4
Step 4
Prepare the necessary ingredients for the honey-almond glaze. In a saucepan with a thick bottom or a sauté pan, combine honey, butter, sugar, and vanilla, bring to a boil, then simmer over low heat for 1 minute. Add almond flakes (or chopped almonds) and stir. Cool to room temperature.
- 5
Step 5
The risen dough should increase in size by 2-3 times.
- 6
Step 6
Knead the risen dough, shape it into a ball, and roll it out into a thick round flatbread.
- 7
Step 7
Place it in a baking pan (24 cm in diameter). Pour the cooled filling over the top. Cover the pan with plastic wrap and let it rise in a warm place for 30 minutes. Then bake in a preheated oven at 180°C for 45–50 minutes.
- 8
Step 8
Prepare the necessary ingredients for the cream.
- 9
Step 9
Combine eggs, sugar, and flour. Mix until smooth. Bring 10% cream and vanilla to a boil. Gradually pour half of the hot milk into the egg mixture in a thin stream, stirring constantly. Add the egg mixture to the remaining milk in the saucepan and cook over low heat, stirring occasionally, until thickened. Then transfer to a bowl, cover with plastic wrap directly touching the surface, and cool to room temperature.
- 10
Step 10
Let the freshly baked honey cake cool first in the pan, then on a wire rack. Cut into two layers.
- 11
Step 11
Whip well-chilled 35% cream until soft peaks form. Add it to the custard cream and mix at low speed until smooth.
- 12
Step 12
Spread the cream evenly over the bottom cake layer and cover with the top layer. Leave in a cool place for several hours.
- 13
Step 13
The baked goods are ready. Serve with tea.