Polish honey cake

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12

Portions

10 val

Cooking time

About recipe

Polish honey cake is one of the most unusual ways to make such a cake. But it turns out, it is very tasty, tender and does not contain a lot of honey in it, as in other options. Of course, this is not quite the usual way to make dough, but the cake is worth it. The cream can also be made with ordinary condensed milk or sour cream, but we like such an option more. The thinner you distribute the dough on paper, the more layers you will get. So that you know which circle to apply, circle the shape with a bright marker on a piece of paper and place it under a sheet of baking paper. It will be easy to adjust the size of the dough.

Purpose: Pies and cakes

Recipes by ingredients: # Milk products / # Flour

Required ingredients::
Egg

5 pcs. (3 pcs.
Sugar

240 grams (140 grams
Honey

1 tablespoon
Soda

2 teaspoons
Vinegar 9%

1 tablespoon
Butter

200 grams (in cream + 2 tablespoons in batter)
Wheat flour

2 cups (a glass of 200 grams)
Milk

600 grams
Starch

4 tablespoons (with a bang)
condensed milk

200 grams (boiled)

How to make
1. Prepare all the necessary ingredients.
2. First prepare a cream with condensed milk. In a saucepan, beat the eggs, add sugar and starch, stir until smooth. Add 1/4 of the milk and mix again.
3. Bring the remaining milk to a boil over low heat in another saucepan. With intensive whipping, pour in the egg mixture. Stir until smooth.
4. Boil the cream until thickened. Remove the cream from the heat, put the film on the surface and set aside to cool. The cream should be at room temperature.
5. While the cream is cooling, take care of the cakes. To do this, beat the eggs in a bowl and add sugar.
6. Add honey, vinegar-cured soda and mix.
7. Sift the flour into a bowl and knead the smooth dough.
8. Put the bowl in a water bath and cook slowly, stirring occasionally, for an hour. The dough should become smoother and smoother.
9. Preheat oven to 200 degrees. Put one tablespoon of dough on baking paper and spread a circle in a thin layer, a little more than the desired shape.
10. Place in a hot oven and bake for 4-6 minutes until the gingerbread is browned. Remove the baking sheet from the oven and immediately make a circle shape. While the cake is hot, cut off the edges and peel off the paper. Bake all the cakes like this. I got 8 pcs. Crush the scraps into crumbs.
11. Beat soft butter at room temperature for 5 minutes in a fluffy mass. Add boiled condensed milk, room temperature and beat the mass well.
12. When whipping, gradually pour in the cream at room temperature. The cream should become homogeneous and lush.
13. Grease the cake with cream and put the cakes on top of each other.
14. Grease the top and sides of the cake with cream.
15. Sprinkle the cake on all sides with crumbs from the remnants. Store in the refrigerator for 6 hours to soak.
16. Decorate the cake as you wish and serve. Delicious!

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Source: povar.ru