Cake with custard cream
Description
The pastry is simple and quick to prepare. Thanks to the custard cream made according to this recipe, the pastry turns out very aromatic, as lemon zest and juice impart their citrus notes. This cake also has a pronounced honey aroma due to the honey layers. The crisp layers become incredibly tender and moist after being soaked with the cream, so be sure to let the cake chill in the refrigerator for 5–7 hours. This cake tastes even better the next day, though it's unlikely to last until then after tea time. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the custard cream: mix milk with 80g of sugar, place over heat and bring to a boil, stirring occasionally. Mix eggs with 80g of sugar and starch.
- 2
Step 2
2. Gradually add warm milk, stirring constantly. Place the mixture over heat and bring to a thick consistency. Remove the cream from the heat and add butter, lemon juice, and lemon zest, stirring well.
- 3
Step 3
3. Leave the cream at room temperature until completely cooled, stirring occasionally to prevent a film from forming. Prepare the dough. Mix honey with baking soda and place over heat.
- 4
Step 4
4. Stirring constantly, bring the mixture to a boil, then cook for 1 minute until it turns caramel-colored. Remove from heat, add melted butter and sugar, and mix well. Add the eggs and stir thoroughly.
- 5
Step 5
5. Add the flour and knead an elastic dough. Cool the dough at room temperature until it no longer sticks to your hands. Divide the dough into nine portions and roll each portion into a circle on parchment paper, making sure the edges of the dough slightly extend beyond the edges of the pan.
- 6
Step 6
6. Prick the dough with a fork and bake in a preheated oven at 180 degrees for 8-10 minutes. Trim the hot crust to the size of the pan.
- 7
Step 7
7. Spread the cooled cake layers, sides, and top of the cake with custard cream and sprinkle with crushed leftover dough pieces. Refrigerate the cake for 5-6 hours to allow it to soak thoroughly.