I have been away for a while but now that I have a moment I have decided to share my honey cake recipe with you. It is one of my Favorite recipes and the tradition is that I am the one who makes it. =) The ingredients:
2 Tablespoons of Honey
1 Cup of Sugar
2 Eggs
100 g of butter- a Darigold Square of butter usually has 113 g of butter so slice just a sliver off. Its better if the butter is room temperature.
1 tea spoon of baking soda mixed with 1 1/2 tea spoons of vinegar- this makes the baking soda taste disappear. =)
This recipe is enough for like 6/8 cake sheets so I usually make two servings by doubling everything
This recipe requires a steam table- or two pans; take a bigger pan fill it 1/4 water and place a smaller pan over the bigger pan. This process will keep the ingredients from burning.
Set the steam table on High and add all these ingredients at once.
Mix all the ingredients so it will be golden and smooth. This process takes 4-6 min.
Turn off the steam table and add flour (2 ½ cups) into the mixture using a metal spatula. Then I take the cake off the steam table.
The dough will still be sticky so I add about one more cup to make it firmer. I take this dough and put it on a plate, separating it into two batches- makes things easier. I let it stand, get firm for half an hour.
Then I cut off a piece, a fist full size and roll it. I usually take a lid of pan and cut it in the shape of the lid so that all my cake sizes are similar.
I usually roll all the cake sheets at the same time and stack them on top of each other and sprinkle a bit of flour in between.
When I have like 5-7 done I turn on the oven to 350 F. I put in each sheet separately, making them golden brown which takes about 3-4 min. I stack all the sheets on top of each other so they turn out more or less uniform.
The final step of the cake is to put it together. For this you need 4 cans of condescended milk. Take off the paper off the cans and wash the cans. Place the cans into a pan that fits all of them and cover with cold water. Place the lid on the pan and place on the stove on high. When the water boils, turn down to low- like 1.2 or 2, the highest and put the stove timer on 2 hours. When the two hours are over turn off the stove and take out the cans- be careful they will be hot. Let the cans cool down ( like 5 hour wait, at least) then open the cans. In them you will have a type of caramel, like the kind you put on green apples which is very delicious. J For each can that you will use you need a stick of butter at room temperature. Mix the butter and mix in the caramel. This is the crème that you will use. Now take a sheet of the cake you made. Moisturize it with milk ( u can do this by spraying on the milk)- lightly because if you moisturize it heavily it will crumble and break. Then add the crème on top. Repeat steps for about 7 layers. In between the layers if you choose to you can add sliced almonds or other nuts- will add to the crunch. When you have finished the layering put crème all around the cake and add sliced/grated chocolate all over the top and nuts (grated) all over the sides. Let the cake stand for 6 hours for moisture.
Cut (usually in square shapes) and enjoy.
