Directions
A honey cake that amazes with its appearance of fifteen layers of dough and has a really rich taste complemented by a filling of butter and condensed milk.
Simple ingredients for quick preparation of the foamy voluminous dough that gives a unique taste when baked. Each slice drizzled with a little honey at the end and walnuts for decoration make this cake perfect.
As a big fan of honey, I can pinned this rich flavors on the top of my favorite cakes because it suit me best.
I share this wonderful recipe and method of preparation with pleasure.
Ingredients needed for dough
2 eggs
470 grams of flour
150 grams of honey
80 grams of butter
80 grams of sugar
1 tablespoon of baking soda
a pinch of salt
Add the sugar and eggs to a saucepan and mix with a whisk until smooth. Then add the butter and put it on the fire on low heat. Stir briefly until the butter and sugar melt. Then add the honey and a pinch of salt and mix briefly with a wooden spoon to combine the ingredients. At the end, add a teaspoon of soda bicarbonate. You can notice that the honey creates a reaction with the soda and the mixture will foam and increase in volume, while changing its color to a lighter one. Stir briefly for about a minute and remove from heat. Add a spoonful of flour and mix the mixture. At each addition of a spoonful of flour, stir the mixture until it thickens and you use up all the flour. The dough is quite soft and sticky. Finally, transfer the dough to a well-floured surface and sprinkle the dough with flour. The flour is absorbed very quickly, but be careful not to add flour to keep the dough soft when baking. Knead the dough for two minutes, form a ball and let it rest in a floured bowl for thirty minutes to an hour, covered with foil and in a warm place. While the dough is resting, prepare the filling.
Filling for the cake
400 grams of butter
250 ml of condensed milk
The butter needs to be at room temperature, beat well with a mixer and add condensed milk to it. Beat the filling for a few minutes until a nice volume is obtained. If you wish, you can add vanilla extract to the filling, but I prefer the original taste and do not add it. The choice is yours. Put the prepared filling in the refrigerator while you prepare the dough.
Baking the dough
After the dough has rested, divide it into 15 pieces of equal size, or about 70 grams each piece. Form into a ball and roll out thinly with a rolling pin on a floured surface to a thickness of 1 mm. Cover the pieces that are not ready with foil to keep them soft while you prepare the rest. When rolling, add flour on both sides so that it does not stick to your work table, and roll the dough to a diameter of 22 cm. You can use a round ring and check the size before baking, if it will cover the dough. Finally, prick the dough all over with a fork.
Each piece is baked at 190 degrees for 3 to 4 minutes individually, or in a larger pan you can add two pieces of dough to save down on time. Baking all the dough will not take you more than 30 minutes. After removing each dough, apply a ring or a mold with which you will cut a round shape and the same size for each dough. The dough hardens very quickly and becomes brittle as soon as you take it out of the oven, so after taking it out of the oven I recommend that you shape it immediately. Place the ends of each dough in a bowl and blend them finely in a blender at the end for decoration. Cover the prepared dough with a towel to keep it warm and soft.
Decoration and filling
Brush each dough with milk, then add a thin layer of the filling on top of it. Arrange them nicely for the correct shape of the cake and finally cover the last dough with filling as well as the sides. Spread a layer of the blended ends over the surface of the entire cake and leave the cake covered in the refrigerator overnight.
Garnish with walnuts and serve with a spoonful of honey!
Have a good appetite!
