Honey Custard Cake “Paris Cocktail” Recipe
The cake is soaked, juicy, soft. In this recipe, both the dough and cream for the cake are custard. But I also want to make a reservation that the cake, although with sugar, is useful because the dough is based on rice and wholemeal flour.
Servings
8
Cook Time
100minutes
Servings
8
Cook Time
100minutes
Ingredients
Instructions
  1. Mix honey, sugar, vegetable oil and hot water. Put on fire. When the mixture boils, remove from the heat.
  2. Add flour mixed with baking soda. Knead dough. The dough turns out custard. Does not stick to the hands, to the table when rolling. If desired, rice and wholemeal flour can be replaced with 500 gr. wheat flour.
  3. Divide the dough into 7-8 parts. Preheat the oven to 180 degrees.
  4. Roll out and bake each cake until Golden brown for about 4-6 minutes. You need to roll out thinly, the dough does not break.
  5. Eggs are ground with sugar, add flour (rice can be replaced with wheat), dilute with cold milk and put on fire. Boil, stirring continuously with a whisk, until the mass thickens. Remove from heat, cool, add vanilla. When the cream is almost cool, add the soft butter and beat with a mixer. Add the chopped nuts.
  6. Smear the cakes better still warm cream. So they are better soaked in cream and will melt in your mouth.
  7. Decorate the cake as you wish, let it stand, preferably overnight. Enjoy your tea.
  8. Very tasty, tender cake will not leave you indifferent.
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