HONEY CAKE

You will need:
(for a 20 cm diameter form)

For the dough.
? 3 eggs (room temperature)
? 1/2 cup of sugar
? 4 tablespoons of honey (if the honey is thick, then without a mound!)
? 1 teaspoon of baking soda
? 1 cup of flour (I needed 150 g.)

For the custard.
? 1 egg
? 100 g. sugar
? 1 tablespoon of flour
? 250 ml. milk
? 100 g. butter

How to prepare:

1. Whip the sugar with the eggs until a fluffy, white mass forms.

2. Transfer the honey to a saucepan with a thick bottom and heat to 50 degrees.
Add the baking soda (the mixture will foam) and, stirring constantly (over medium heat), bring the mixture to a dark caramel color.

3. Gradually mix in the hot honey (one spoon at a time) into the whipped eggs with sugar, stirring constantly to prevent the eggs from curdling.

4. In 2-3 additions, add the sifted flour. The dough should have a consistency similar to thick sour cream.

5. Pour the dough into a form lined with parchment paper. Bake the sponge cake for 40 minutes at t -160" (adjust according to your oven).

6. Preparing the cream.
Mix in a saucepan: eggs, sugar, milk. Add the flour, mix well.
Heat the milk-egg mixture over medium heat, stirring constantly (don’t forget about the "corners" of the saucepan), until it thickens.
Transfer the custard base to a bowl, cover with cling film, and let it cool completely.
Beat the butter at room temperature until white, combine it with the cooled custard base, and beat again.
As a result, you should have a smooth cream with a uniform texture.

7. Cut the cooled sponge cake into three layers, spread with cream, and decorate with crumbs.

Enjoy your meal!