Do you remember those cakes that our grandmothers made, with crusts and creams that were cooked from flour. We decided to remember the old days and bring you a recipe for a cake that will take you back to your childhood – Old honey cake.
Julia on the blog Juliasalbum is of Russian origin, and the recipe for honey pie that she shared with the world on her blog is a traditional Russian recipe that is a favorite in Julia’s family.
We are sure that when you read the recipe for this cake, you will remember your grandmothers and mothers.
- A cup of sugar
- ¼ cups of honey
- 8 tablespoons butter
- 2 haha
- 1 ½ teaspoon baking powder
- 4 cups flour
- 2 cups milk
- A cup of flour
- A cup of sugar
- 235 g putera
Turn on the oven to heat to 180C.
Put honey, sugar and butter in a small bowl, then put on a low heat on the stove just to melt the sugar and soften the honey.
In a large bowl, using an electric mixer, beat the eggs and baking powder, then lightly add the mixture of honey, sugar and butter, stirring constantly. Allow the mixture to cool completely, then mix in the flour.
Divide the dough into four equal parts and bake 4 thin crusts.
Spread a quarter of the dough evenly over a square baking sheet covered with greaseproof paper and bake for 15 minutes. If the oven allows, you can bake two crusts each.
When the crusts are baked and cooled, cut off the ends and flatten them to the same size (grind the rest of the crust to sprinkle over the finished cake).
For the cream in a bowl, mix two cups of milk with one cup of flour with a mixer or whisk, so that there are no lumps.
Then pour this mixture into a cooking pot and put it on the stove to cook, stirring often so that it does not burn. When the mixture boils, it will thicken very quickly, and then you need to stir vigorously while the cream is simmering – for a few minutes.
When you remove the cream from the stove, stir a little more with a whisk to break up any lumps that may have formed. Pour the cream into another bowl and leave to cool first at room temperature, and later in the refrigerator, if necessary. Stir the cream occasionally during cooling to prevent crusting.
When the cream is completely cold, mix the sugar and butter in a bowl with a mixer until you get a frothy, smooth mixture, and then add the cooled flour cream.
At the very end, coat the crust with cream, evenly. Put the cream on the last crust as well, and sprinkle the crumbs you made from the rest of the crust on top.
Leave the cake in the fridge overnight for the crusts to soften and for all the flavors to come together.
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