Polish devil's cake

Ingredients for 1 servings:

• 450 g flour
• 4 tbsp milk
• 3 tbsp honey
• 1 egg(s)
• 150 g sugar
• 1 tsp baking soda
• 50 g butter
• ½ liter of milk
• 250 g butter
• 250 g sugar
• 2 packets of vanilla sugar
• 2 tbsp flour (heaped)
• 2 tbsp potato flour (heaped)
• 1 lemon(s), the juice
• 1 tbsp grappa, high proof
• 40 g butter
• 20 g cocoa powder
• ½ cup crème fraîche
• ½ jar sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

this is a typical holiday cake

Dough: Heat the butter, milk, and honey over low heat until the butter and honey melt. Allow to cool and whisk the egg. Mix the flour, sugar, and baking soda. Add the honey/butter/milk/egg mixture and knead into a smooth dough. Divide the dough into 4 equal pieces. Roll out 4 cake layers with a diameter of approximately 26 cm and bake one after the other in the oven at 180-200°C until golden brown. (This happens very quickly, about 10 minutes each). Cake filling: Mix ½ glass of milk with the flour and potato starch. Bring the remaining milk to a boil, add the milk mixed with the flour and potato starch, and cook until a smooth pudding forms. Add the vanilla sugar, mix, and set aside to cool. Stir occasionally to prevent lumps. Using a mixer, mix the butter and sugar until the sugar has dissolved. Mix evenly with the cooled pudding, lemon juice, and grappa. Spread 1/3 of the white filling on one cake layer, place the second layer on top, spread the pudding again, place the third layer on top, and then the rest of the pudding on top. The fourth layer is added last, and the hot chocolate glaze is spread over it so that it runs down the sides of the cake. Prepare the chocolate glaze as follows: Combine the butter, cocoa, crème fraîche, and sugar, bring to a boil, and simmer for about 5 minutes. Then pour the hot glaze over the cake.