Cake
Description
The baking is simple and quick. For all fans of the traditional “Medovik,” I want to offer a very interesting cake variant for variety. An amazingly simple and tasty custard cream soaks the honey layers already within a few hours after assembling the cake. But I recommend leaving it overnight so that a truly soft dessert, as light as down, is achieved.
Instructions
- 1
Step 1
1. There won’t be many ingredients, and they are mostly quite simple.
- 2
Step 2
2. In a small saucepan, add the sugar and beat in the eggs.
- 3
Step 3
3. Add butter and honey, place over the heat. I recommend cooking the dough in a water bath. As soon as the butter and sugar dissolve, stir thoroughly and add the baking soda.
- 4
Step 4
4. The mixture will start to foam and increase in volume.
- 5
Step 5
5. Add the flour.
- 6
Step 6
6. Knead a soft dough.
- 7
Step 7
7. Divide the dough into 8–9 equal parts.
- 8
Step 8
8. Roll each piece thinly, place it on a baking sheet, and put it in a preheated oven at 200 °C.
- 9
Step 9
9. Bake for 3-4 minutes until golden brown. While the crust is still hot, trim it using a plate.
- 10
Step 10
10. Bake all the layers this way.
- 11
Step 11
11. When the layers are ready, you can start on the cream. Combine the sugar and eggs, whisk until smooth.
- 12
Step 12
12. Bring the milk to a boil.
- 13
Step 13
13. Add starch to the eggs with sugar.
- 14
Step 14
14. Pour the mixture in a thin stream into the boiling milk, stir, and remove the cream from the heat. Add vanilla sugar for flavor.
- 15
Step 15
15. Spread the layers with cream.
- 16
Step 16
16. Crush the leftover cake layers into crumbs.
- 17
Step 17
17. And sprinkle the crumb over the top and sides of the cake.
- 18
Step 18
18. Let the finished cake soak.
- 19
Step 19
19.