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Honey Cake Old Recipe

Updated: Feb 14

  • This is an old recipe of our grandmothers' honey cake. Follow recipe.

Ingredients: cup 200 ml, simple, total time: 90 min.

Crust:

  • 1 cup of sugar

  • 1/4 cups of honey

  • 8 Tablespoons butter

  • 2 eggs

  • 1 and 1/2 teaspoon baking powder

  • 4 cups flour

Cream:

  • 2 cups milk

  • 1 cup flour

  • 1 cup sugar

  • 235 g butter

  • Turn on the oven to heat to 180 °C

Preparation:

Crust:

  1. Put honey, sugar, and butter in a small bowl, then put on a low heat on the stove just to melt the sugar and soften the honey.

  2. In a large bowl, using an electric mixer, beat the eggs and baking powder, then lightly add the mixture of honey, sugar and butter, stirring constantly. Allow the mixture to cool completely, then mix in the flour.

  3. Divide the dough into 4 equal parts and bake 4 thin crusts.

  4. Spread a quarter of the dough evenly over a square baking tray covered with greaseproof paper and bake for 15 minutes. If the oven allows, you can bake two crusts.

  5. When the crusts are baked and cooled, cut off the ends and flatten them to the same size (grind the rest of the crust to sprinkle on the finished cake).

For the Cream:

  1. Mix 2 cups of milk with one cup of flour in a bowl with a mixer or whisk, so that there are no lumps.

  2. Then pour this mixture into a cooking pot and put it on the stove to cook, stirring often so as not to burn. When the mixture boils, it will thicken very quickly, and then you need to stir vigorously while the cream is simmering — for a few minutes.

  3. When you remove the cream from the stove, stir a little more with a whisk wire to break up any lumps that may have formed. Pour the cream into another bowl and leave to cool first at room temperature, and later in the refrigerator, if necessary. Stir the cream occasionally while it cools so that it does not form a crust.

  4. When the cream is completely cold, mix the sugar and butter in a bowl with a mixer until you get a frothy, smooth mixture, and then add the cooled flour cream.

Processing:

  1. At the end, coat the crust with cream, evenly. Put the cream on the last crust as well, and sprinkle the crumbs you made from the rest of the crust on top.

  2. Leave the cake in the fridge overnight for the crust to soften and for all the flavors to come together. Buon appetito!

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