Cake with custard cream

Description

Perfectly complements tea and coffee. Cake layers are spread with cream cheese, whipped cream, butter-based or condensed milk cream, or custard. The cake is usually decorated with crumbs from leftover layers, but today I'll show a more original and interesting method. Before serving, let it chill in the refrigerator so all the layers can soak up the cream. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Place chicken yolks in a saucepan, add sugar, vanilla, and whisk until a smooth mixture forms. In a separate pot, pour in the milk, add flour, and mix well with a whisk. Then place over heat and cook over low heat for about 5 minutes.

2. 2

   Step 2

   Pour the hot milk into the egg mixture in a thin stream, stirring constantly with a whisk. Transfer everything to low heat and cook for about 8 minutes, until a thick mixture forms. Cover the ready custard with plastic wrap, cool, then refrigerate.

3. 3

   Step 3

   Place honey, sugar, eggs, and soft butter into a saucepan. Extinguish the baking soda with vinegar and add it to the saucepan, then put it over heat and cook for 7 minutes until you get an amber-colored mixture.

4. 4

   Step 4

   Remove the pot from the heat, add the flour, and knead the dough. It should be soft and elastic, then divide it into 8 parts.

5. 5

   Step 5

   Roll each piece into a thin sheet, then bake in a preheated oven at 200 degrees for 5 minutes each. Trim the excess edges using a plate. Crumble the remaining trimmings into fine crumbs.

6. 6

   Step 6

   Place the first cake layer and spread it with cream, then spread the remaining layers and put the cake in the refrigerator for 30 minutes.

7. 7

   Step 7

   Take the cake out of the refrigerator and spread cream on the sides and top. Decorate it with crumbs, custard, berries, cookies, or anything else you like.

8. 8

   Step 8

   Refrigerate the cake overnight, then serve it.