Honeycomb with milk cream

Name: Honeycomb with milk cream - Adriana F.
Ingredients: Sheets: 1 or 350 g flour; 150 g sugar; 30 g lard; 3 tablespoons honey; 2 tablespoons milk; 1 teaspoon baking soda + lemon juice; 1 pinch of salt. Milk cream: 500 ml milk; 3 and 1/2 tablespoons flour; 4; 5 tablespoons sugar; 1 pack of good quality butter; 1 jar of plum jam. Decor: 100 g milk chocolate; colored candies.

Dessert - Honeycomb with milk cream by Adriana F. - Recipia

Honey and milk cream layers The honey layers are baked directly on the back of the tray and filled with plum jam and milk cream. The dough is simple, but it needs to be worked while still slightly warm, so it can be rolled out without breaking. After assembly, the cake needs time in the cold and a weight on top, so that the layers soften and settle well. Quick info Total time: not specified in the original recipe; the cake also needs a few hours in the cold to tenderize Preparation time: not specified Cooking and baking time: the layer composition is held for 10 minutes over steam; the baking time of the layers is not specified and depends on the oven Servings: number not specified; 3 layers are obtained, which are cut into pieces after cooling Difficulty: medium Recipe type: homemade cake with tender layers, honey, milk cream, and plum jam Ingredients For the layers 1 egg 350 g flour 150 g sugar 30 g lard 3 tablespoons honey 2 tablespoons milk 1 teaspoon baking soda, extinguished with lemon juice or vinegar 1 pinch of salt For the milk cream 500 ml milk 3 and a half tablespoons flour 4-5 tablespoons sugar 1 package of good quality butter 1 jar of plum jam For decoration 100 g milk chocolate Colored sprinkles Preparation method 1. Prepare the layer composition Put the egg and sugar in a bowl and whisk until the mixture becomes frothy. Add the lard, honey, milk, and baking soda extinguished with lemon juice or vinegar. Mix all the ingredients well. Place the bowl over steam and keep the composition for 10 minutes, stirring occasionally. It does not need to boil strongly; it is important for the ingredients to heat up and homogenize. 2. Form the dough Put the flour in a large bowl and pour the warm composition obtained over steam. Mix until a dough begins to form. Knead it until it reaches the consistency of playdough. If it is too soft or sticky, add a little more flour. It is good to add flour gradually, as a dough that is too hard will be more difficult to roll out, and the layers may turn out hard after baking. Divide the dough into 3 equal parts. This helps achieve layers of similar thickness. 3. Roll out and bake the layers Line the tray with baking paper and grease it with a little oil. Roll out each piece of dough directly on the back of the tray. Work carefully, as the layer is thin and can be difficult to move after being rolled out. Bake the layers over medium heat until they become golden. The exact time is not mentioned in the original recipe, so watch the color of the layer. Do not let them brown too much, as they can harden. Bake all 3 layers one by one and let them cool. 4. Prepare the milk cream Put the flour and sugar in a bowl. Gradually add the cold milk, continuously stirring with a whisk. This way, the flour incorporates better and avoids lumps. Put the bowl over low heat and boil the composition, constantly stirring with the whisk. The cream should thicken and reach the consistency of a pudding. Stirring is important for both homogeneity and to prevent sticking to the bottom of the bowl. Let the pudding cool. At the same time, beat the butter until it becomes frothy. When the pudding is cool but still at room temperature, add it over the butter in small batches, 2-3 tablespoons at a time. Mix well after each addition until the cream becomes uniform. The cream should not be added while the pudding is hot, as the butter may soften too much, and the composition may lose its consistency. 5. Assemble the cake Place the first layer and spread it with plum jam. Over the jam, spread half of the milk cream. Put the second layer, spread it again with jam, and spread the rest of the cream. Cover with the last layer. In this way, the cream is used in two layers between the layers, and the jam is distributed on each layer. The last layer can be left plain and dusted with sugar, or it can be covered with milk chocolate. If you choose the glaze, spread the chocolate on top and sprinkle colored sprinkles while it is still soft. 6. Let the cake cool Cover the cake and refrigerate it. Place a weight on top, such as a heavier wooden cutting board. The weight helps the layers stay glued to the cream and tenderize evenly. The exact resting time is not specified in the original recipe. The cake should be left until the layers soften enough to be easily cut. Why I make the recipe often It is a suitable cake when I want honey layers, but do not want a complicated cream. The milk cream is made from common ingredients, and the plum jam brings a slightly sour taste that balances the layers and butter. It keeps well in the cold, and after it tenderizes, it cuts more easily than when freshly assembled. Tips The dough is easier to work with while it is still slightly warm. If it cools completely and becomes too hard, rolling out the layers may be more difficult. Add the flour gradually, just enough for the dough to reach the consistency of playdough. The amount can vary slightly depending on the flour and the size of the egg. For the milk cream, the milk should be added over the flour and sugar little by little, stirring with a whisk. Boiling over low heat and continuous stirring helps achieve a smooth cream. The pudding should be cool, but not refrigerator cold, when incorporated into the butter. Made this way, the cream homogenizes better. Do not skip the weight step. The layers settle better, and the cream reaches evenly between the layers. Substitutions The lard in the layers is not substituted in the original recipe. To maintain the intended texture, it is recommended to use it in the exact amount specified. For decoration, milk chocolate can be replaced with powdered sugar, as the recipe allows for both options. The plum jam is the one indicated for this cake. If it is too thick, it may be harder to spread, but there is no need to add another ingredient to it. Variations The last layer can be decorated only with powdered sugar, without chocolate and sprinkles. If you choose the chocolate glaze, the sprinkles are sprinkled on top before the chocolate hardens. You can divide the cream and jam into equal layers between the three layers, keeping the last layer for decoration. It is important that the filling is spread evenly and not too thick on one side. Serving ideas Cut the cake after the layers have tenderized and the cream has set. It can be served plain, dusted with sugar, or with the chocolate layer and colored sprinkles on top. Frequently asked questions Why is the dough placed over steam? The composition with egg, sugar, honey, lard, and milk is warmed and homogenized before being mixed with the flour. The recipe indicates 10 minutes over steam. How long are the layers baked? The exact time is not specified. The layers are baked over medium heat until they become golden. Because they are thin, they need to be monitored towards the end of baking to avoid browning too much. What do I do if the dough is too soft? Add more flour, little by little, until the dough reaches the consistency of playdough. It is not recommended to add a lot of flour at once, as the layers may become hard. Can I use the cream while the pudding is hot? No. The pudding should be allowed to cool and reach room temperature before being gradually added over the whipped butter. If it is hot, it may excessively soften the butter. When can the cake be cut? After it has been refrigerated and the layers have tenderized. The recipe does not specify an exact number of hours, so the timing depends on how well the layers have softened. Nutritional values The values are approximate, as the recipe does not specify the weight of the butter package, the exact amount of jam used, and the final number of servings. For 100 g of cake, the estimate is approximately 350-430 kcal, 50-60 g carbohydrates, 18-24 g fats, and 5-7 g proteins. The value may vary depending on the amount of cream, jam, chocolate, and the size of the pieces. Most calories come from butter, sugar, flour, honey, and chocolate. For a more accurate calculation, the exact weight of the butter package, the amount of jam used, and the total weight of the cake after assembly would be needed. Storage and reheating The cake keeps in the refrigerator, covered, to avoid absorbing surrounding odors. The layers tenderize over time, and the taste is better settled after being kept cold. It should not be reheated. It is taken out of the refrigerator before serving, just enough to be cut and for the cream to have a pleasant consistency.

Honeycomb with milk cream

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