Honey Cake Filled with Cream

Ingredients

Crust

500 g semi-coarse flour
60 g Hera margarine
100 g sour cream
100 g powdered sugar
2 eggs
100 g honey
10 g baking powder
10 g baking soda

Cream

1 vanilla pudding (40 g)
3 egg yolks
100 g sugar
1 vanilla sugar (10 g)
600 ml milk
250 g Hera margarine
150 g powdered sugar

For brushing the crust

20 ml milk and 1.5 tbsp rum

Procedure

Dough

In a water bath, cook Hera, eggs, sugar, and honey until thickened. Let cool slightly and add flour, baking powder, soda, sour cream, and knead the dough. Cover and let rest for 30 minutes at room temperature.

Divide dough into 5 equal parts and roll each into a 23 cm diameter circle, 2 mm thick. Preheat oven to 180°C, place dough on a baking sheet lined with parchment paper, prick with a fork, and bake for about 8-10 minutes.

Cream

Mix egg yolks with 1/3 of milk and pudding powder. Boil remaining milk with sugars, add yolk mixture, stir constantly until thickened. Add Hera to hot cream, mix well, and let cool completely. Whip remaining Hera, add cream, and whip until fluffy.

Brush baked crusts with rum milk, fill with cream layer by layer. Use remaining cream to coat the sides of the cake. Dust with powdered sugar or decorate as desired. Let set in the fridge for 4-5 hours.

Enjoy your meal!