A traditional honey cake always impresses. This recipe will turn out perfect

This is one of the classic Polish pastries that always arouses delight. Honey cakes layered with custard cream taste simply amazing, that’s why honey badger I always make it for special occasions. From time to time I also prepare it simply on the weekend. It always disappears very quickly.

Cake:

• 400 g of wheat flour,
• 200 g of sugar,
• 200 ml whipping cream 36%,
• 120 g of butter,
• 100 ml of liquid honey,
• 100 ml of milk,
• 2 eggs, size L or XL,
• 1 teaspoon of baking soda,
• ½ teaspoon of salt.

Custard cream:

• 400 ml of milk,
• 100 g sugar,
• 4 egg yolks,
• 2 tablespoons of potato flour,
• 1 tablespoon of wheat flour,
• 1 teaspoon of vanilla extract.

Additionally:

• 100 g of raspberry or currant jam.

Prepare the custard cream. In a glass, mix 50 ml of milk with starch, flour and egg yolks until smooth.

Heat the remaining milk in a pot with the sugar, stirring constantly. Bring to a gentle boil. Slowly add a small amount of hot milk to the egg mixture to harden it. Transfer the entire mixture to the pot.

Cook everything over low heat, stirring constantly for 2-3 minutes, until the cream begins to bubble. Remove everything from the heat and stir in the vanilla extract.

Leave the pudding to cool slightly and then put it in the fridge for at least 1-2 hours, covered tightly with foil.

Whip the cream until stiff and gently mix it into the now cold pudding.

Prepare the dough. Melt the butter, honey and sugar in a pot and let cool slightly.

In a separate bowl, mix flour, baking soda and salt. Add the honey-egg mixture and milk. Mix until combined.

Divide the dough into 4 layers and pour each of them into a 25×35 cm baking tray lined with baking paper. Bake each layer at 175 degrees Celsius for approx. 7-10 minutes. Remove and cool.

Assemble the dough. Cover each layer of cake with the same amount of custard cream. After the second layer, spread the jam thinly.

Place the honey cake in the fridge for at least 4-5 hours for the flavors to combine and the dough to soften. Serve cold.

Source: Terazgotuje.pl