Cake “Honey Fluff”, or “Honey Cake”

The most delicious and favorite cake “Honey fluff” or “Honey cake”! Delicate honey cakes that melt in your mouth, soaked in airy custard – an unforgettable taste of childhood! The honey cake turns out to be very tasty, tender, airy, and fluffy!

Ingredients

For cakes:

• Eggs – 2 pcs.
• Honey – 2 tablespoon.
• Sugar – 1 glass (200-250 g)
• Flour – 3-4 cups (500-550 g)
• Butter – 50 g
• Soda – 1 teaspoon.

For the custard:

• Milk – 500 ml
• Eggs – 2 pcs.
• Flour – 2 tbsp (50 g)
• Sugar – 150-200 g
• Butter – 100 g
• Vanilla sugar – 1 sachet

Directions

1. Cooking honey cakes. We send eggs, sugar, butter, liquid honey to the pan and mix everything.
2. Next, put the pan on a small fire, stir the mass until the sugar crystals are completely dissolved.
3. When the mixture becomes hot and the sugar dissolves, add baking soda – the mass will begin to foam and will double. Mix vigorously and keep the mixture on fire for another 0.5 minutes.
4. We remove the saucepan from the heat and begin to gradually stir the pre-sifted flour. First, the dough will be liquid and hot, knead it with a spoon – it will gradually begin to thicken. Then the dough will no longer be hot, it will become pleasantly warm, and you can safely knead it with your hands.
5. You should get a soft, not very tough dough.

   

6. Divide it into 8 equal parts, roll the dough into balls, sprinkle them with flour so as not to dry out, put on a dish.
7. Cover with cling film and refrigerate.
8. While the honey dough is resting in the cold, prepare the custard.
9. In a small saucepan, combine flour, sugar, vanilla sugar, eggs and whisk into a homogeneous mixture.
10. Add a little milk and stir the mass well until smooth.
11. We put on a small fire. Stir the milk mass continuously, especially at the bottom of the pan, to avoid the formation of flour lumps.
12. As soon as the custard thickens and begins to boil, remove it from the stove.
13. Add soft butter to the hot custard mass, stir until the butter is completely dissolved.
14. Cover the cream with cling film so that the film lies directly on its surface (so that a film does not form when it cools). Cool the cream to room temperature. The custard is ready, we can start baking honey cakes.
15. We take out one ball of dough from the refrigerator. Roll the honey cakes thinly on a floured surface or directly on parchment baking paper.
16. We transfer the cake to a baking sheet with parchment paper and bake on it.
17. We bake honey cakes in an oven preheated to 180 ° C for 3-4 minutes or until golden brown. The baking time and temperature must be adapted to each oven individually!
18. Immediately after baking, while still hot, put a plate or mold of the required dia on top (mine is 22 cm) and cut the cake to shape, since, when it cools, it becomes hard, will crumble and break.

    

19. We do not discard the trimmings – they will be needed to sprinkle the sides and top of the cake.
20. Thus, we bake all the other honey cakes.
21. Lubricate the cooled honey cakes with custard.
22. Lubricate the sides and top of the honey cake with cream.

    

23. Next, sprinkle the cake with the remains of the cakes, chopped in a blender, and decorate to your liking.
24. Put the honey custard cake in the refrigerator overnight or for a few hours to soak.
25. Cake “Honey” (or “Honey fluff”) is sweet, delicate, with a delicious aroma of honey, very, very soft, and cut like butter. Amazingly delicious!

    

26. We cut the cake into portions, brew delicious tea, and enjoy the most delicious honey cake!

Bon appetit and good baking!

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