Russian honey cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp honey
• 180 g sugar
• 100 g butter
• 400 ml milk
• 2 tbsp flour
• g Flour
• 2 tsp baking soda or Russian soda

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 10 hours 15 minutes

Mix the sugar, butter, honey, and eggs in a double boiler until smooth. Stir the baking soda or soda into the cream. Then remove the bowl from the boiler, gradually add the flour to the mixture, and knead until you have a dough that can be rolled out. Once the dough is ready, refrigerate it for 30 minutes. Mix the milk with 2 tablespoons of flour and bring to a boil, stirring constantly. Remove from the heat and let cool to room temperature. After 30 minutes, dust the dough with flour and divide into 6-9 equal pieces. These should then be rolled out on baking paper to a diameter of approximately 20 cm. Bake the flatbreads one after the other in a preheated oven at 200°C (top/bottom heat) for about five minutes. While still hot, trim the edges and remove the flatbreads from the baking paper. Keep the edges. Cream 250g of butter until creamy and gradually add the milk mixture until you have a smooth dough. Now grind the edges and place them on a separate plate. Place one cake on a plate, spread with the cream, and place the next cake on top. Repeat this process until all 6-9 cakes are used up. Finally, spread the cream on the sides of the cake and decorate as desired. Then let the cake chill in the refrigerator for 6-8 hours.