A classic honey cake featuring thin layers of golden honey-infused pastry, silky buttercream, and tangy plum jam, finished with a smooth dark chocolate glaze. This dessert is chilled overnight for perfect slicing and a harmonious blend of flavors.
Ingredients extracted via AI
1 egg150 g granulated sugar65 g honey100 ml milk1 čajová lyžička baking soda50 g butter450 g all-purpose flour500 ml milk100 g all-purpose flour180 g granulated sugar250 g butter300 g plum jam240 g dark chocolate80 g vegetable shortening
Procedure generated via AI
Warm the honey mixture in a lukewarm water bath, heating it to 63-65 °C until a light foam forms on the surface.
Quickly stir 450 g of all-purpose flour into the hot honey mixture, ensuring the temperature does not drop.
Divide the dough into four equal portions, about 210 g each, and keep them warm to prevent cooling.
Roll each portion into a 35x25 cm rectangle about 2 mm thick.
Place each dough rectangle onto parchment paper and flip the baking sheet over.
Bake in a preheated oven at 180 °C for approximately 5 minutes, until the dough turns golden.
Prepare the cream by cooking a thick pudding from 500 ml milk, 100 g all-purpose flour, and 180 g granulated sugar over low heat; then let it cool.
Beat 250 g of butter until pale and fluffy.
Gradually incorporate the cooled pudding into the butter, whipping until thick and smooth.
Set aside three tablespoons of the cream for spreading on top later.