Honey sponge cake with custard - a very easy and tasty recipe

Kitchen appliances and utensils:

• oven;
• mixer;
• confectionery ring;
• two baking dishes with a diameter of 18 - 20 cm;
• parchment;
• a bowl;
• scapula.

Ingredients

Step cooking

1. First of all, in a stewpan or pan with a thick bottom, you need to mix soda and honey.
   
2. Put on medium heat and, constantly interfering, hold until the mass acquires a light caramel color. Remove from heat and allow to cool.
   
3. At high speed mixer beat eggs with sugar until lush and stable light mass.
   
4. Continuing to beat, pour the cooled honey mixture to the eggs, beat well for a few more minutes.
   
5. Next, introduce the flour in small portions, gently stirring it with light movements from the bottom up to the clockwise direction. The dough should be homogeneous, without lumps.
   
6. Cover baking dishes with parchment or grease with odorless refined vegetable oil. Divide the resulting dough into two equal parts and pour into two forms. You can bake all the dough in one form with high sides or in the form of a larger diameter, and then cut the resulting biscuit into three cakes.
   
7. Preheat oven to 160 ° and bake cakes. If you poured the dough into two forms, then bake it for 20 - 25 minutes, and if in one - about 40 minutes.
   
8. Remove the finished biscuit from the oven and cool on the wire rack, turning the form upside down. After the cakes have cooled to room temperature, you need to remove them from the mold, wrap them with cling film in several layers and send them to ripen in the refrigerator for at least 1 hour, and ideally for the night.
   
9. Before assembling the cake, remove the cakes from the refrigerator, if necessary, cut them into a few cakes.
   
10. Impregnate. For impregnation, you need to bring water and sugar to a boil, boil for several minutes, remove from heat and add honey.
    
11. To make custard, you need to heat the milk in a saucepan to a temperature of 50 - 60 °.
    
12. With a mixer or whisk, mix the eggs, sugar and flour well until smooth.
    
13. Pour warmed milk into the egg mixture in a thin stream and mix.
    
14. Put on fire and cook the resulting mass over low heat until thickened. Then immediately remove from heat so that the eggs do not curl.
    
15. Cool to room temperature and add whipped butter.
    
16. You need to collect the cake according to the classical scheme: cake - cream - cake - cream, etc.
    
17. After leaving in the refrigerator for impregnation for at least 6 hours, and preferably at night. You can decorate on your own.
    

Video recipe

How to use honey for honey biscuit and combine custard with butter is shown in the video recipe.

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