It is known that honey cake is very tasty and everyone adores it. I saved this recipe from my mom. The original honey cake goes without the cake icing and is mostly put on the excess crust of the dough when flattened with a knife and the rest of the crust is ground. This cake is designed for those who are chocolate fans, like me, who can't imagine a cake without that ingredient. The cake is definitely delicious with or without. You can and don't have to put it on. If you go without glaze, apply the cream to the back of the crust and sprinkle with crumbled crumbs. Follow the recipe.
Ingredients: simple, total time: 70 min., 20 servings
Crust:
3 eggs
250 g of sugar
180 g of margarine/ or butter
4 full Tablespoons of honey
600 g of flour for mixing and another 100 g for stretching the crust
1 teaspoon baking soda
Filling:
1 liter of milk
8 full Tablespoons flour
10 Tablespoons sugar
250 g of margarine/ or butter
100 g of powdered sugar
Glaze:
200 g of cooking chocolate
5 Tablespoons oil
5 Tablespoons milk
Preparation:
Crust:
Beat eggs with sugar well then put them on steam to cook for 10 minutes, during which time melts the margarine and honey, but be careful not to boil.
When 10 minutes have passed, shake the dissolved mixture and combine everything.
Remove from the heat, then add baking soda and stir. Add half the flour and mix well.
Gradually add the rest of the flour and mix as long as you can.
Towards the end, add the rest of the flour and knead the dough by hand, which is warm and easy to knead.
Finally, put the dough in a bag and leave it to cool completely.
Divide the cooled dough into 4 parts, then develop one with the help of a lot of flour on baking paper and transfer to an inverted baking tray.
While developing the first crust, the oven is heated to 180 °C.
The crust should be all over the tray, it can even slightly cross the edges.
Bake for about 10 minutes if the pan is thicker, if it is thinner for more than 8 minutes, do not.
Take good care of the crusts, don't go anywhere from them because if you overcook them, they will be too hard to remove from the tin, they will break very easily. Repeat this with the rest of the crust.
For Filling:
Mix flour, sugar and 250 ml of cold milk and bring the rest of the milk to a boil.
When it boils, cook the kneaded mass of flour and mix until it thickens.
Remove from the heat, cover with a bag or foil directly over the filling, and leave to cool completely.
Whisk the room temperature margarine with powdered sugar until foamy, then add the cooled filling and whisk everything with a mixer.
Add half of the flour filling. Half and whisk and then the rest.
Fill the cooled crust, load a little. Over put some tray to hold it a little, there is no need for something heavy.
After a few hours, melt the chocolate with oil in a steamer, remove, then add the milk and mix quickly.
If it is still thick, add a little more milk and pour over the back crust.
Shake the cake so that the icing “lies” nicely and leave it to set.
It is best to leave the cake to stand overnight, then cut off the edges the next day and then chop and serve. Buon appetito!
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