Let’s give the floor to the pastry chef: “Hello, everyone! I don't know how frosty this cut is, but it is 100% delicious for me, for sure! I would keep cooking it for a festive Christmas dinner table again and again! Because this is the "love"! Love for the honey cake! Somebody can say that a honey cake with the custard is not tasty or even disgusting, but for me it is perfect! It’s a simple way to get a lot of pleasure from ordinary products!”
For the dough:
- eggs 2 pcs | 2.00 items
- sugar 160 g | 5.65 oz
- baking soda 1.5 tsp | 2.00 tsp
- butter 70 g | 2.45 oz
- cocoa 2 tbsp | 2.00 tbsp
- honey 2 tbsp | 2.00 tbsp
- vanillin 1 g | 0.05 oz
- flour 400 g | 14.10 oz
For the custard:
- milk 500 ml | 16.90 fl oz
- egg yolks 4 pcs | 4.00 items
- flour 4 tbsp | 4.00 tbsp
- sugar 100 g | 3.55 oz
- chocolate 100 g | 3.55 oz
- vanillin 0.5 g | 0.00 oz
- butter 100 g | 3.55 oz
- chopped walnuts 200 g | 7.05 oz
For the glaze:
- dark chocolate 100 g | 3.55 oz
- vegetable oil 2 tbsp | 2.00 tbsp
- Mix the eggs with honey, sugar, baking soda and butter; put the mix in a water bath. Heat until the sugar dissolves and starts foaming a little.
- Remove the mass from the water bath; add the cocoa and vanillin, and stir.
- Sift the flour, and knead the dough. As long as the dough is difficult to stir with a spatula, it remains viscous and sticky. Cover the dough with plastic wrap, and let it rest for 2 to 3 hours.
- Roll out the desired pieces of dough on the baking paper. Cut out the 20 cm (7.9 inch) circles. Roll out the dough about 3 mm (0.15 inch). The calculation will let you get 10-11 cake layers (depending on the thickness). Bake the cake layers for 4 minutes in a well-heated oven at 200C (392F).
- Break the chocolate into pieces; take the butter out from the fridge in advance so that it becomes soft (at room temperature). Mix 400 ml (13.50 fl oz) of milk and sugar in a saucepan; place the mix on the heat, and bring it to a boil.
- While the milk syrup is boiling, mix the remaining milk, eggs, vanillin and flour in another container. Punch it with a blender so that there are no lumps.
- Pour the egg-flour mixture into the sugar syrup, and stir quickly. Return the pan to the heat, and bring the mixture to a thick state, stirring all the time. The mass should bubble up. If suddenly you see that the mass is not homogeneous, then mash the custard with a blender. It will become smooth. If you are afraid that the custard will burn, brew it in a water bath or in the microwave with impulses.
- Next, add the chocolate pieces to the hot brewed mass, and stir a little with a spoon; then punch it with a blender, until it is totally combined. Cover the mass with a film, tightly adhering to the surface. Leave it on the table until it cools completely. When the custard cools down, add the butter, and whip well with a mixer. The custard shouldn’t be thick, but not liquid as well. Then it soaks the cake layers well.
Assembling & serving
Alternately, grease all the cake layers with the custard (3 to 4 tablespoons per a layer), and sprinkle them with the chopped nuts. Leave a little custard for the sides of the cake, and one cake layer for sprinkling.
When the cake is assembled, put it in a ring, and place it in the cold for several hours. Then you can decorate the cake. If the cake is just for a homemade tea, then pour the top of it with the melted chocolate mixed with vegetable oil. Trim the sides with the remains of the custard, and sprinkle with the crumbs from the cake layers. Well, if a different design is required, then do it!