Name Majeczka cakes is not fully known. She could have been influenced by it a large amount of honey contained in the ingredients list. Perhaps the author of the recipe associated this golden bee product with the most famous of all bees, the fairy tale Maja. This is the dessert a variation on the popular honey cake. This version will especially appeal to those who do not like to spend too long in the kitchen. Honey cake and butter-vanilla cream This is a combination that will surely appeal to all household members and guests. Such a cake you can make it for St. Andrew’s Day party.
Before you start baking, prepare the appropriate form. It will work well baking sheet measuring 25×35 cm.
To prepare the dough, you will need:
- 500 g of wheat flour,
- 150 g of liquid honey,
- 100 g sugar,
- 100 g of butter,
- 2 eggs,
- 2 tablespoons of milk,
- ½ tablespoon of buckwheat honey,
- 1.5 teaspoons of baking soda,
- 1 teaspoon of gingerbread spice,
- ½ teaspoon of cocoa,
- ¼ teaspoon of instant coffee.
Ingredients for the cream:
- 500 ml of milk,
- 250 g of soft butter,
- 100 g of powdered sugar,
- 2 packages of cream pudding powder,
- 1 teaspoon of vanilla extract.
Prepare the dough. Place honey, sugar and butter in a pot. Heat everything over low heat, stirring until dissolved and the sugar dissolves. Do not bring to a boil. Remove from heat and let cool.
Add baking soda and milk to the warm mixture, then mix and cool completely.
Sift the flour and gingerbread spice into a large bowl. Add eggs and cooled honey mass. Knead the dough into a smooth and elastic dough. Divide them into two parts. Add cocoa, coffee and buckwheat honey to one.
Bake each top separately in a 25×35 cm baking tin lined with baking paper. Put them in the oven preheated to 180 degrees Celsius for about 15 minutes, until the stick is dry. Set aside to cool.
Prepare the cream. Dissolve the custard powder in half a glass of milk. Boil the rest of the milk with sugar and then pour in the pudding mixture. Mix intensively to create a thick pudding.
Cover the pudding with foil directly on its surface to prevent a skin from forming. Set aside to cool completely.
Cream the butter until fluffy. Gradually add a spoonful of cold pudding, mixing constantly until a smooth cream is formed. Add vanilla extract.
Assemble the dough. Crumble the light-colored countertop into crumbs. Spread half of it in a form lined with foil. Then spread about 4/5 of the cream and cover it with a dark base. Spread the remaining cream over it and sprinkle with the remaining crumbs.
Majeczka cake put in the fridge for at least 3-4 hours. Serve cold.
Sources: Terazgotuje.pl
