Honey Cake (Not What I Call My Husband)
I am always searching for new and interesting recipes, this recipe was given to me on one of the Russian women’s forums. Honey Cake is a very common cake in Russia. Russian women make this cake for special occasions like birthdays or for a New Year’s party. This cake is not easy to make and I have never had much success making this cake before, but this new recipe worked out. The cake came out as it suppose to with great a aroma and light honey taste. As I mentioned this cake requires some baking experience and be prepared spend some time to make it.
For about 10 plus servings you will need:
• 1 cup of sugar
• 1 unsalted butter stick or 1 stick of margarine
• 2 eggs
• ½ teaspoon salt
• 2 tablespoons honey
• 2 teaspoons baking soda
• 2 ½ -3 cups of all purpose flour
• 1 ½ cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1 egg
• 2 cups of milk
• 1 teaspoon vanilla
• 1 ½ or 2 sticks of unsalted butter
In mixing bowl beat together 1 stick of butter and 1 cup of sugar, then add 2 eggs and 1 cup of flour and continue to beat for about 3 minutes.
In small sauce pan cook on low 2 tablespoons of honey and 2 teaspoons of baking soda, use a whisk to stir it.
It will start foaming and changing color, just do not let it burn. Take it off the heat when it gets a dark caramel color.
Carefully mix honey mixture, while it is still hot, into dough mixture, add another 2 cups of flour and combine it all together until all ingredients are evenly distributed. Cover mixing bowl with plastic wrap and place bowl into the freezer for 20 minutes.
Meanwhile prepare custard. Mix together 1 egg, sugar, flour, cornstarch, vanilla and milk.
Pour it into the medium size sauce pan and cook on low heat constantly whisking it until the mixture will thickens.
Let it cool down then add butter and using a hand mixer, mix on high until butter completely dissolves into custard. It is OK if it gets a little runny.
Preheat the oven to 350F. Bring dough from the freezer and divide it into 6 pieces.
Work with one piece at a time while keeping others in the freezer, it will make your dough less sticky and makes it easier to work with. Add a little flour on parchment paper and roll the dough into about ¼ inch thick.
Place your rolled dough into the oven for about 6 minutes, it will rise to about ½ thick. Take it out and let it cool down. Repeat it with the rest of the dough pieces.
When your crusts completely cool down, take a round plate and put it on the middle of the crust and cut the dough around with the knife. Use crumbles for the decoration.
Assemble cake by layering each crust with custard and decorate the top and the edges of your cake with crust’s crumbles.
Let your cake sit in the refrigerator for at least 12 hours, the longer your cake stays in refrigerator the better will it taste.
Serve with fresh berries and whip cream.