The cake has a crunchy walnut and shortbread cookie topping that perfectly compliments the honey crusts greased with the luscious condensed milk cream. Isn't your mouth watering just thinking about it? Then bake this honey cake to please your relatives and friends.
Like most honey cakes, this one can be baked several days ahead. So, you’ll have more free time to enjoy New Year holidays.
- 2 eggs
- 1 tsp soda
- 2 tbsp honey
- 200 g (7 oz) sugar
- 480 - 640 g (17 - 22,5 oz) flour
- 200 g (7 oz) walnuts
- 2 tins of condensed milk
- 425 g (15 oz) dairy butter
- 100 g (3,5 oz) dried apricots
- shortbread cookie (for decoration)
Melt 300 g (10,5 oz) of dairy butter in bain marie. Add honey and sugar. Cook the mass stirring it continuously. You should get a homogenous mass. Then add soda and continue to mix until the mass starts to increase and gets a white color. Let the mass cool.
Add eggs and stir everything carefully. Then add flour gradually stirring the mass continuously. Knead an elastic dough. Transfer the dough to a well-floured surface and separate it into 8-10 equal parts. Roll each part of the dough into a thin circle. Bake each crust for 10 minutes under 180°C (356°F).
Whip 125 g (9 tbsp) of preheated dairy butter until soft and fluffy. Then pour condensed milk gradually and continue to beat. Arrange the baked crusts one above each other greasing them with the prepared cream thoroughly and topping them with chopped dried apricots.
Chop shortbread cookie finely. Top the honey cake with them. Decorate the dessert with walnuts.
Enjoy your meal!
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