Honey layer cake with vanilla cream

Name: Honey layer cake with vanilla cream
Ingredients: 2 eggs; 3 tablespoons sugar; 5 tablespoons honey; 2 teaspoons powdered sugar with vanilla bean; 50 g lard; 45 ml milk; 7 g baking powder; 1/4 teaspoon salt; 450-500 g flour; 450 ml milk; 3 tablespoons sugar; 3 tablespoons starch; 2 egg yolks; 1 vanilla pod; 150 g butter with 85% fat; 300 g tart plum jam; 10 g powdered sugar

Dessert - Honey layer cake with vanilla cream by Roberta J. - Recipia

Honey layer cake with vanilla cream is made with four thin layers, each baked for 6 minutes on the underside of the tray. The cake has honey in the layers, a cooked milk and vanilla cream and tart jam; after a night in the fridge, the layers soften like one big wafer. I love layered cakes, but rolling them out takes a strength I don't have; I make them rarely and am in no hurry to make them again. I cut narrow pieces. Prep: 40 minutes. Cook: 37 minutes. Rest: 9 hours and 30 minutes. Total time: 10 hours and 47 minutes. Servings: 24. Approximately 220 kcal and 4 g protein per serving.

Ingredients

For the layers

2 eggs
3 tablespoons sugar
5 tablespoons honey
2 teaspoons powdered sugar with vanilla bean
50 g lard
45 ml milk
7 g baking powder
1/4 teaspoon salt
450-500 g flour

For the cream

450 ml milk
3 tablespoons sugar
3 tablespoons starch
2 egg yolks
1 vanilla pod
150 g butter with 85% fat

For filling and serving

300 g tart plum jam
10 g powdered sugar

Preparation

1. Put the eggs, sugar, honey, powdered sugar with vanilla bean and lard in a bowl. Beat them over a double boiler for 8 minutes, until the mixture is smooth and the sugar has dissolved. 2. Pour in the 45 ml of milk and stir. Leave the mixture to cool for 10 minutes. 3. Add the baking powder and salt, then gradually mix in the flour, starting with 450 g and stopping when the dough is smooth and easy to work with. Knead it for 3-4 minutes, no longer. 4. Divide the dough into four. Roll each piece out directly on the underside of the tray, prick it with a fork and bake the layers one at a time at 180°C for 6 minutes each, until lightly browned at the edges. Leave them to cool for 20 minutes. 5. Mix the egg yolks with the sugar, starch, 75 ml of milk and the seeds scraped from the vanilla pod. 6. Bring the other 375 ml of milk to a boil with the pod. When the milk boils, remove the pod and stir in the egg yolk mixture. Cook over low heat for 5 minutes, stirring constantly, until it thickens like pudding. 7. Cover the cream with plastic wrap and leave it to cool for 60 minutes. 8. Cut the softened butter into pieces and beat it into the cold cream until smooth. 9. Put one layer in the tray and spread over half the cream. Add the second layer, the jam, the third layer, the remaining cream and the last layer. 10. Press the cake gently with your palm and refrigerate it for 8 hours. Dust it with powdered sugar before serving.

Notes

Black tea goes well with the tart jam. The cake keeps covered in the fridge for up to 3 days and can be assembled the day before. Choose a thick jam with little syrup; the plum jam I used was a bit too runny and seeped between the layers. Roll the layers out on the underside of a 24 × 37 cm tray, and start checking them at the 5-minute mark, since every oven browns a little differently. Contains gluten, dairy and eggs.