It is one of my most favourite layer cakes. Its flavor is very delicate and juicy. Especially I like in it dairy cream with honey taste.
It is required to you
- - 800 g of ready puff pastry,
- - 1 glass of flour,
- - 1 tsps of icing sugar,
- - 1 glass of honey,
- - 5 glasses of milk,
- - 10 eggs,
- - 50 g of a desi.
- For glaze:
- - 5 tablespoons of cocoa,
- - 5 tablespoons of sugar,
- - 0.5 glasses of milk.
Instruction
1. We defreeze dough and we roll in layer 3 mm thick. We cover parchment paper on a baking tray and we sprinkle it water. We stack the rolled cake layer on a leaf. We send to the oven warmed up to 200 ° for 10 min.
2. Then we prepare honey cream. We separate vitelluses from proteins. We connect honey to yolks, we add flour and it is shaken carefully up. We boil milk in deep capacity and, without removing from fire, we pour in it in honey weight. We cook mix of 5 min. on weak fire, continuously stirring slowly. At the end of cooking we add a desi, we mix and we cool. For preparation of glaze of 5 tablespoons of cocoa mix from 5 tablespoons of sugar, fill in all 0.5 glasses of milk and put on fire. Bring mix to the boil and add 70 g of a desi.
3. When the being pro-concerned puff cools down, it is necessary to cut it on 4 equal parts. Each cake layer needs to be missed the mark with honey cream and in three layers to lay at each other. We water top of a layer cake with cream again and we strew with the remained crumb from offcuts. It is possible to decorate with fruit, a chocolate cover or the kindled honey.