Classic Cake

Description

The pastry is simple and quick to prepare. This cake is known by many other names, such as "Medovik," "Mishka," and others. After baking, let the cake sit for several hours, or preferably overnight, so the layers have time to soak up the cream. This dessert is perfect for birthdays, New Year, and other celebrations. Serve it cooled or slightly warm.

Instructions

1. 1

   Step 1

   Break the chicken eggs into the bowl of a mixer and beat them slightly, then add granulated sugar and continue beating.

2. 2

   Step 2

   Place 100 grams of butter in a saucepan, add honey, and put over low heat. Heat until the mixture turns caramel in color.

3. 3

   Step 3

   Remove the saucepan from the heat and stir for about 1 minute. Gradually pour the contents of the saucepan into the blender bowl, add vanilla.

4. 4

   Step 4

   Sift the flour in advance and mix it into the bowl of the mixer, thoroughly combine everything and let the dough rest in a warm place for 1 hour.

5. 5

   Step 5

   Divide the dough into 6 equal parts, roll each part into a 0.6 millimeter thick sheet, and prick it with a fork.

6. 6

   Step 6

   Bake each pancake separately in a preheated oven at 200 degrees for 3-4 minutes until golden brown.

7. 7

   Step 7

   Cool the cakes on a rack, then set aside. Trim each one to create even edges.

8. 8

   Step 8

   Wash the mixer bowl and beat the butter with condensed milk in it. Spread the cake layers with the cream and decorate with the leftover pieces ground into crumbs.

9. 9

   Step 9

   Let the cake steep for several hours before serving, or better yet, leave it overnight.