Russian honey cake

Ingredients for 1 servings:

• 600 g flour
• 200 g sugar
• 3 eggs
• 1 packet of baking powder
• 3 tbsp honey
• 60 g butter
• 200 g sugar
• 2 eggs
• 1 tbsp flour
• 1 packet of vanilla sugar
• 500 ml milk
• 350 g butter

Instructions

Working time approx. 2 hours; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 18 hours

Medrovnik, Medena Torta

For the dough, mix together the flour, baking powder, and sugar. Add the eggs, butter, and honey, and knead everything into a ball. Divide into 8 pieces. Roll out each ball (approx. 24 cm round) and bake one after the other for about 8 minutes in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit). Let it cool, then cut out shapes using a 24 cm cake ring. Reserve the remaining edges. For the cream, beat the eggs and sugar until frothy. Stir in 1 tablespoon of the flour and the vanilla sugar. Heat the milk in a saucepan until lukewarm and add the egg mixture, stirring quickly. Bring to a boil while stirring, then let it cool slightly. Stir the butter into the still-warm cream, then let the cream cool completely. Set aside about 1/4 of the cream and chill. Layer the layers with the remaining cream in the cake ring, then chill the cake for about 3 hours. Remove the cake ring and spread the remaining cream on the outside and top of the cake. Crumble the remaining pieces of the crust into small pieces and sprinkle them on top of the cake and on the sides. Refrigerate overnight to allow the crust to set and soften.