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Cake on choux pastry
Baked goods

Cake on choux pastry

1140 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. A honey cake made of thin layers of boiled dough with buttercream might not surprise anyone, but if you add plenty of nuts and chocolate, hardly anyone will be able to resist! Note that the baking pan diameter should not exceed 22 cm; this way you'll get about 8 thin layers and a tall cake. Be sure to use high-quality, aromatic honey—this will make the layers tasty and fragrant. You can use walnuts, almonds, or hazelnuts according to your preference. Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    1. Lightly beat the eggs with a whisk in a heavy-bottomed saucepan. Add sugar and stir the mixture slightly. Place the saucepan over medium heat and let the sugar dissolve. Reduce the heat, then add butter and honey.

  2. 2

    Step 2

    Step 2

    2. Mix and heat (but do not bring to a boil). Add baking powder and, stirring constantly, keep over heat until the mixture becomes foamy. Remove from heat, add sifted flour, and mix with a spatula.

  3. 3

    Step 3

    Step 3

    3. Let the dough stand for 15 minutes to cool down completely. Beat the cream butter with a mixer until it turns white, then add condensed milk. Mix thoroughly again with the mixer.

  4. 4

    Step 4

    Step 4

    4. Grind the nuts in a blender until they turn into fine crumbs. Chop the chocolate and transfer it to a bag. Knead the slightly warm dough on a floured surface. Divide the dough into 7-8 equal parts and roll them into balls.

  5. 5

    Step 5

    Step 5

    5. Dust a plate with flour, place the dough balls on it, and dust the dough with flour on top as well. Cover with plastic wrap and refrigerate for 30–40 minutes. Roll out the dough on parchment paper and cut the rounds to the diameter of your pan or base.

  6. 6

    Step 6

    Step 6

    6. Transfer the parchment paper with the crust onto a baking sheet and prick the dough with a fork. Bake the crusts in a preheated oven at 200 degrees for 3-4 minutes. Remove the crusts from the parchment paper and let them cool.

  7. 7

    Step 7

    Step 7

    7. Spread the cake layers, as well as the top and sides of the cake, with a thin layer of cream, sprinkling crushed nuts between them. Melt the chocolate in a bag in the microwave, cut off the corner of the bag, and decorate the cake with the melted chocolate.

  8. 8

    Step 8

    Step 8

    8. Decorate the top of the cake with chopped nuts and refrigerate the cake for 6 hours.