Honey Cake

🥘 Ingredients

• eggs 2
• softened butter 50 g
• sugar 200-250 g
• honey 2 tbsp
• baking soda 1 tsp
• flour 500-550 g
• eggs 2
• sugar 50 g
• flour 150-200 g
• vanilla sugar 10 g
• milk 500 ml
• butter 100 g

1. 1

   For the cake layers, combine eggs , softened butter , sugar , honey , and baking soda in a heatproof bowl set over a pot of simmering water. Stir constantly until the mixture is warm, the sugar dissolves, and the baking soda reacts
2. 2

   Remove from heat and gradually stir in flour until a soft, pliable dough forms. It will be warm and slightly sticky. Wrap in plastic and refrigerate for 30 minutes .
3. 3

   Divide the dough into 8 equal portions. Roll each piece on a lightly floured surface into a thin round (about 2-3 mm thick). Trim to a circle using a plate or cake ring as a guide. Save the trimmings.
4. 4

   Prick each round with a fork and bake on a baking sheet lined with parchment in a preheated oven at 180°C for 3-4 minutes per layer until lightly golden. Watch closely
5. 5

   For the cream, whisk eggs with sugar in a saucepan . Add flour and vanilla sugar , then gradually whisk in milk . Cook over medium heat, stirring constantly, until the cream thickens into a smooth custard, about 10 minutes . Remove from heat and stir in butter until melted and combined. Let cool completely.
6. 6

   Assemble the cake by spreading a generous layer of cream between each cake layer, stacking them evenly. Spread cream over the top and sides. Crush the baked trimmings into fine crumbs and press all over the outside of the cake.
7. 7

   Refrigerate for at least 8 hours or overnight before serving. The layers will absorb the cream and become soft, moist, and tender.