INGREDIENTS
APPROX. 24 SERVINGSHONEY CAKE
- 400 g of flour
- 1/2 cup of sugar
- 1 vanilla sugar
- 1 and 1/2 teaspoons of baking soda
- 200 g of butter
- 2 tablespoons of honey
- 1 egg
CUSTARD CREAM
- 500 ml of milk
- 1 cream pudding (40 g)
- 4 tablespoons of sugar
- 150 g butter
CREAM KAJMAKOWY
- 1 can of 510 g kajmak (fudge mass)
- 150 g butter
AND
- 140 g salted, roasted peanuts or walnuts, pecans
- 50 g of dark chocolate
- 2 teaspoons of vegetable oil
PREPARATION
HONEY CAKE
- Grease a 20 x 30 cm rectangular baking tin with butter and line it with baking paper. Preheat the oven to 180 degrees C.
- Pour the flour into a bowl, add sugar and vanilla sugar, baking soda and cold butter cut into cubes. Grind the ingredients until they form a fine crumble (with your fingers, a mixer spatula or chop with a knife on the pastry board).
- Add honey and egg and combine the ingredients into a smooth and uniform dough. Form a ball, divide into 3 equal parts (it is best to weigh the dough).
- Cut the first part of the dough into slices with a knife and put them on the bottom of the form, knead with your fingers into an even cake and put it in the oven. Bake until golden brown for approx. 6 – 7 minutes. After baking, cool and carefully remove the cake from the pan. Bake the remaining 2 cake slices in this way.
CUSTARD CREAM
- Cook the pudding: pour out 1/2 cup of milk and mix it with the pudding powder. Boil the rest of the milk with sugar. When the milk boils, gradually pour in the milk and pudding mixture, stirring vigorously with a whisk. Bring to a boil again.
- Remove from heat, place in a clean bowl, place foil on top (to prevent a skin from forming) and cool thoroughly.
- Remove the butter from the refrigerator, cut it into pieces and set aside for 15 minutes. Beat until light and fluffy, then gradually add the cooled pudding one spoon at a time, whisking the ingredients until smooth and fluffy.
CREAM KAJMAKOWY
- Remove the butter from the refrigerator, cut it into pieces and set aside for 15 minutes. Beat until light and fluffy, then gradually add kajmak a spoonful at a time, constantly beating the ingredients until smooth and fluffy.