Delicate honey cake classic with custard

Since childhood, I love this delicious and delicate honey cake. It's a classic for our family. Delicious honey cakes layered with vanilla custard create a festive mood even on the gloomiest day. I post my recipe on how to bake a honey cake with custard at home, along with step-by-step photos taken that show the cooking steps in as much detail as possible.

So, let's add a delicious treat to tea drinking. What and how much do we need:

• 4 eggs;
• 3 art. Sahara;
• 2 tbsp. spoons of honey;
• 200 gr butter;
• 500 ml of milk;
• 3 cups flour + 3 tbsp. spoons (for cream);
• 2 teaspoons of slaked soda;
• vanillin.

How to make honey cake with custard

We select dishes for kneading dough for cakes. A saucepan is ideal, as we will put it on gas.

Rub 2 eggs with 1 cup sugar and honey.

Add 50 gr of butter. We put on a small fire or a water bath, stir until completely dissolved.

Add soda, then flour. We knead the dough. It will be slightly sticky, with a plasticine-like texture. There is no need to add extra flour.

We cut out a piece of oiled parchment, on which we roll out the cake. Cut out a round shape on a plate or dish.

We move the parchment onto a sheet and bake along with the scraps. Depending on the size of the cake form, there can be from 5 to 10 pieces.

It is not necessary to wash the pan from the dough. We will cook custard in it. We fall asleep 2 cups of sugar + vanilla and rub with 2 eggs.

Add 3 tbsp. tablespoons of flour, butter and milk and mix well.

We put the cream on a small fire and carefully stir until thickened, but do not boil. This usually takes about 20 minutes.

Cool the finished honey cakes and custard.

When completely cool, grease the cakes with a good layer of cream.

Grind the scraps and cover the top.

Fragrant, delicious and surprisingly tender honey cake is ready. You can start using it in half an hour. But it is better if the cream is absorbed more strongly, and this takes about 6 hours.

We serve the classic honey cake with custard for dessert, too, classically - with hot and fragrant tea.