Honey cakes

Honey cakes with custard and apple jam are sure to please both adults and children.

Honey cakes
Honey cakes
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Time: 
240 min.
Portions: 
10 pers.
Complexity: 
It's hard
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert

Ingredients

Honey dough for pastries:

  • 450 gr of flour
  • 150g of sugar
  • 1 egg
  • 3 tbsp. honey
  • 50 g of butter
  • 2 tablespoons milk
  • 1 tsp. soda

Cream for cakes: 0,5 l of milk

  • 150 gr sugar
  • 150 g of butter
  • 3 eggs
  • 3 tbsp. flour
  • 1 tbsp. starch
  • 10 grams of vanilla sugar
  • a glass of thick apple jam (250 ml)
  • Author: /

    Recipe for cooking at home

    1. Start with the preparation of the cream: connect all the ingredients in the pan, except the butter (just remove it from the refrigerator to make it thinner).
    2. Boil the cream, stirring constantly with whisk or spoon until lightly thickened. Remove from heat and cool to room temperature, stirring occasionally to prevent crust formation on the surface.
    3. Prepare apple jam in advance for your favorite recipe.
    4. To mix the dough in a pan with a thick non-stick bottom, all ingredients except flour.
    5. Put the saucepan on medium heat and, stirring, boil for 10-12 minutes. The mass will fade and increase in volume.
    6. In a few steps, pour in all the flour and knead the dough with a shovel.
    7. Min 20-30 the dough will remain soft enough, this is normal. After a specified time, it will become denser.
    8. divide the dough into 4 parts and roll each one in turns to the dimensions of 20×25 cm. Gently (using a rolling pin), transfer the rolled dough to a baking sheet covered with parchment paper, pierce the entire surface with a fork and send it to a red-hot wind cabinet for several minutes at 200C bake until red. Do not overdo it so that the cakes do not burn. Bake all four honey cakes, add up the pile and leave to cool.
    9. Cream butter with a mixer until fluffy and add on the spoon the cooled custard (knead to homogeneity after each spoon).
    10. Finely cut the edges of all four cakes (you can attach a rectangular dish or baking dish and trim at the edge).
    11. Lubricate the bottom cake with half the custard, smooth out with a spatula or spatula.
    12. Cover with a second crust and grease it with thick apple jam or jam.
    13. Cover again, cover it with the remaining cream.
    14. Cover the cream with the last honey cake and lightly (!) pinch.
    15. The edges of the cake can also be coated with cream (or jam) and sprinkled with crumbs of shredded scraps from the cake. Cover the top of the cakes with melted chocolate (you can cover it with any icing, cream remnants, jam or sprinkle with sugar powder).
    16. Send the dish at night to soak in the fridge, and in the morning cut it into a portioned honey cake. Have a nice tea!
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