Honey Cake with Custard Cream
This delectable honey layer cake is a show-stopping dessert that’s perfect for any special occasion. With tender, honey-sweetened layers baked to golden perfection, this cake is generously filled with a luscious, creamy custard filling that melts in your mouth. Each bite brings the perfect balance of sweet, smooth, and satisfying flavors, making it a family favorite for holidays, birthdays, or any time you want to treat your loved ones to something extraordinary. Simple ingredients come together to create a beautiful, traditional-style layered cake that’s as delicious as it is impressive. Whether you’re an experienced baker or just love creating memorable desserts, this recipe is a must-try!
Ingredients
For the cream filling:
- 500 grams heavy cream about 2 cups
- 85 grams unsalted butter about 6 tablespoons
- 750 grams whole milk about 3 1/8 cups
- 45 grams cornstarch about 5 tablespoons
- 2 large eggs
- 250 grams granulated sugar about 1 1/4 cups
For the cake layers:
- 100 grams unsalted butter about 7 tablespoons
- 100 grams granulated sugar about 1/2 cup
- 190 grams honey about 1/2 cup + 1 tablespoon
- 1 1/2 teaspoons baking soda
- 2 to 3 large eggs
- 590 grams all-purpose flour about 4 3/4 cups
Instructions
Step 1: Prepare the Cream Base
- Heat the milk until it reaches a boil, then remove from heat. In a separate bowl, combine sugar, cornstarch, and eggs until thoroughly mixed. Gradually pour the hot milk into the egg mixture, stirring continuously to avoid lumps. Return the mixture to the stove, cooking over medium heat while continuously stirring until it thickens.
Step 2: Complete the Cream
- Remove from heat, add butter, and stir until fully incorporated. Pour the cream into a separate bowl to cool faster. Cover with plastic wrap directly touching the cream to prevent a skin from forming. Refrigerate for a few hours until completely cooled. Once cool, whip the heavy cream until stiff peaks form, then gradually fold in the cooled cream base mixture until smooth and well combined.
Step 3: Prepare the Dough for Cake Sheets
- In a saucepan, combine honey, sugar, and butter. Heat the saucepan over low heat, stirring until the butter melts and ingredients are smoothly combined. Remove from heat, add baking soda, and mix thoroughly until the mixture becomes foamy. Add eggs and mix well. Gradually add flour, kneading until a soft do
Step 4: Bake the Cake Sheets
- Divide the dough into 12 equal pieces. Roll out each piece into thin layers, then cut them using a 21 cm diameter cake ring or template. Bake each layer, including the leftover edges, at 180-190°C (356-374°F) for approximately 5 minutes until golden-brown.
Step 5: Assemble and Decorate the Cake
- Begin assembling the cake by placing one layer on a serving plate, spreading cream evenly over it, and repeating this process until all layers are stacked. After assembling all layers, carefully spread the remaining cream over the sides and top of the cake, creating a smooth and even layer. Finally, gently press the cake crumbs onto the sides and sprinkle them on top to cover the entire cake evenly. Refrigerate the assembled cake for several hours or preferably overnight before serving to allow flavors to meld and the cake to set properly.
Step 7: Decorate with Crumbs
- After assembling the cake, pour the fine cake crumbs over the top and gently press them onto the sides to evenly cover the entire cake. Refrigerate the assembled cake for several hours or preferably overnight before serving to allow flavors to meld and the cake to set properly.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
