My homemade honey cake

This is one of my favorite homemade cakes and every time I cook it, I go back in the years when I was a kid and only participated in the process of preparing this incredibly delicious and gentle cake.

The most important ingredient you should not forget is a pinch of love 😊, and here is the list of everyone else:

Honey plate products: 2 eggs, 150 grams sugar, 2 tablespoons honey, 50 ml. Fresh milk, 1 teaspoon of baking soda, 50 g of melted butter and about 600 g of flour.

Cream products: 1 liter of fresh milk, 250 g butter with room temperature, 200 g powdered sugar, 7 tablespoons of crystal sugar, 2 vanilla powders, 7 tablespoons of flour.

Products for cake glaze: 50 g cow butter, 50 ml. Fresh milk, 150 g of crushed black chocolate.

If desired, you can cook your honey cake with walnuts or almonds.

Here's how to prepare your honey cake:

Beat the eggs and sugar with fork, add the milk, honey, baking soda and butter to them.

Pour this mixture into a saucepan and put on the hot plate to boil, constantly stirring.

The blend is ready once it starts changing its color to caramel. Cool and inject a soft, non-stick dough with the flour.

Dough for your honey cake divide into 6 equal balls.

Roll on a plate with a thickness of not more than 3-4 mm.

You should first dimension the plate with a large plate or with the bottom of an opening cake shape. Bake it in a preheated oven 180 degrees by making holes with a fork in several places.

Keep in mind that they are very quick to cook for 3-4 minutes and are ready.

The cream for your honey cake is prepared as follows:

Take 400 ml. Fresh milk and in it dissolve the flour, in the remaining milk put the 7 tablespoons of sugar and heat.

Once the milk boils, add the flour mixture and boil a smooth cream.

Bring the boiled cream to cool, often stirring it to keep the crust off.

Beat the cuddly cream cow butter by gradually adding sugar from the powder and finally add the vanilla.

Dried milk cream, add a spoonful of spices to the oil, stirring continuously.

Now you begin to assemble your honey cake by turning a plate on which you spread a uniform layer of cream crust, cream and so while arranging the whole cake.

Cover it on all sides with cream and leave in the refrigerator for 2-3 hours to tighten the cream well.