The Softest Honey Cake — Tested Thin-Layer Recipe/how to make medovik/step by step recipe

Описание: Delicate homemade honey cake with custard cream! Easy steps, soft layers, and rich honey flavor — the perfect cake for any occasion.
‪@SweetOvenIl‬
Ingredients
For the custard cream:
Milk — 375 ml
Egg — 50 g
Butter (82% fat) — 100 g
Wheat flour — 30 g
Sugar — 190 g

For the dough:
Soft butter — 30 g
Sugar — 125 g
Egg — 100 g
Baking soda — ½ tsp
Vinegar — 1 tbsp
Honey — 1 tbsp
Wheat flour — 300–350 g

For decoration:
Chocolate

Instructions
Custard cream
Use a heavy-bottomed saucepan.
Place the milk over low heat and heat to 50 °C.
Mix sugar and eggs, add flour.
Pour in one third of the warm milk and mix well.
Combine with the remaining milk, stirring constantly over low heat.
When the cream starts to thicken, stir quickly with a spoon to prevent sticking to the bottom.
As soon as the cream starts to boil, remove from heat.
Add the butter to the hot cream.
Cover with plastic wrap and leave until completely cooled.

Dough
Place soft butter and sugar over a water bath to prevent the eggs from curdling.
Add the egg and mix well.
Add baking soda activated with vinegar.
Add honey and mix thoroughly — the mixture should double in volume (about 10 minutes).
Gradually add the flour to the hot mixture and knead a soft dough.
You can add extra flour for dusting — the dough should not stick to your hands.
Divide the dough into 8 parts.
Start rolling out while the dough is still warm, to a diameter of 22–23 cm.
Bake at 200 °C for 4–5 minutes.
While the layer is still hot, trim it to a diameter of 17–18 cm.

Assembly and decoration
Melt chocolate for decoration.
Pour the warm chocolate onto special packaging film and refrigerate until set.
Spread the cooled cake layers with custard cream.
Make crumbs from the trimmings for coating.
Place the finished cake in the refrigerator for 4 hours.
Enjoy your meal! 🍯🎂

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