Armenian‑style cake
Description
Delicious pastry for the whole family. The cake contains honey, but this dessert is completely unlike a honey cake. I don’t even know what to compare this incredibly tender and very tasty cake with. If you wish, you can decorate the cake with nuts and cream It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Bird's Milk" cake in Armenian style.
- 2
Step 2
Place butter and sugar in a heavy-bottomed pot.
- 3
Step 3
Add honey and place over medium heat. Warm, stirring, until the sugar dissolves. But do not heat too strongly.
- 4
Step 4
Break the egg into a bowl and whisk thoroughly until smooth. In a thin stream, whisking with a whisk, pour the eggs into the pot. Stir until smooth.
- 5
Step 5
Neutralize the baking soda with vinegar and add it to the pot, stirring. The mixture will start to foam, and that’s how it should be. Remove from the heat immediately.
- 6
Step 6
Sift the flour through a fine sieve into the pot.
- 7
Step 7
Mix thoroughly until you have a uniform, dense but sticky dough.
- 8
Step 8
Spread a layer of flour on the table and place the warm dough on it. It should result in five equal parts.
- 9
Step 9
Dust the dough with flour and roll each piece, one after another, into a thin rectangle.
- 10
Step 10
Turn the baking sheet upside down and dust the outer bottom with flour. Using a rolling pin, transfer the dough onto the baking sheet and place it on the flour‑dusted bottom.
- 11
Step 11
Place it in a hot oven and bake the crust for 4–5 minutes, until golden brown.
- 12
Step 12
Remove the crust from the baking sheet and cut it with the stencil while it is still soft. After cooling it will become hard and brittle. Bake and trim all parts of the dough, then cool.
- 13
Step 13
For the cream, sift the flour into a saucepan and add the sugar, then stir.
- 14
Step 14
Pour in the milk and stir well until the mixture is smooth.
- 15
Step 15
Place it over medium heat and simmer, stirring constantly, until it thickens and shows the first signs of boiling.
- 16
Step 16
Remove from heat and cover with film, edge to edge, so that a crust does not form while cooling. Leave until completely cooled.
- 17
Step 17
Remove the film, add softened butter and beat until the cream is fluffy and airy.
- 18
Step 18
Spread cream on the four ready layers and stack them on top of each other.
- 19
Step 19
Place the final layer on top. No need to spread it; it will be drizzled with glaze.
- 20
Step 20
For the glaze, place the sugar and cocoa powder in a saucepan and mix.
- 21
Step 21
Add milk to them, stir and place over low heat. Cook until a uniform mass.
- 22
Step 22
Add butter to the chocolate mixture, stir and cook until smooth. But don’t overcook, the glaze may separate.
- 23
Step 23
Remove from heat and let cool for 10 minutes.
- 24
Step 24
Pour the glaze over the cake and smooth it out. Place it in the refrigerator for 12 hours so that the glaze sets, and the cake becomes soaked and tender. Then cut the dessert into pieces and serve.
- 25
Step 25
Done. Serve to the table.