Honey tops, vanilla cream. Józefina cake step by step

Josephine is a classic baked product, perfect for family celebrations. This combination of thin honey tops and vanilla cream creates a perfect whole that is hard to resist. This is definitely a recipe for patient amateur confectioners, as the preparation is quite time-consuming. However, the effect is worth it.

Cake:

• 400 g of flour (for sprinkling the pastry board),
• 100 g of powdered sugar,
• 125 g of butter,
• 2 eggs,
• 3 tablespoons of honey,
• 1 teaspoon of baking soda.

Cream:

• 750 ml of milk,
• 2 vanilla puddings (without sugar),
• 6 tablespoons of sugar,
• 250 g of butter,
• 2 yolks.

Additionally:

Prepare the cake tops. Melt the butter in a pot. Add powdered sugar and honey to it. Stir while heating until the ingredients are combined. Sift flour and baking soda into a large bowl. Beat the eggs whole and add the slightly cooled contents of the pot. Knead all ingredients into a uniform dough. Divide them into 5 parts. Wrap in foil and put in the fridge for half an hour.

Line the bottom of a 28 cm cake tin with baking paper. Roll out each portion of dough in turn into a thin cake and line the bottom of the cake tin with it. Prick the dough in several places with a fork. Place in the oven preheated to 170°C. Bake for 7-10 minutes. Bake all the tops this way.

Prepare the cake cream. Boil 500 ml of milk with 4 tablespoons of sugar. Dissolve the pudding powder in the remaining milk. Pour the pudding into the boiling milk. Stir vigorously (to avoid lumps) and cook for a while. Set the pudding aside to cool.

Grind the yolks with 2 tablespoons of sugar. In a separate bowl, mix the butter until foamy and combine with the cooled pudding. Mix the resulting mass with the yolks. Spread the cream over the tops of the cake. Put them in the fridge for at least a few hours (preferably overnight). Decorate with chocolate before serving.

Source: Terazgotuje.pl