Honey & Milk Cake

This cake is wonderfully fluffy and irresistibly soft, with a delicate sweetness from the honey and a rich creaminess from the milk. Surprisingly simple to make, it’s the perfect treat for any occasion.

Ingredients:

For the cake base:

• 100 g softened butter at room temperature
• 150 g granulated sugar
• 100 g honey
• 2 eggs
• 2 packets of baking powder
• 2 packets vanilla sugar
• ~450 g flour

For the cream:

• 1 small can condensed milk
• 340 g yogurt
• 2 packets of gelatin
• Juice of half a lemon (optional)
• 130 g powdered sugar

Preparation:

Start by preparing the cream. Follow the instructions on the gelatin packet to dissolve it, then set it aside to cool. In a mixing bowl, combine the condensed milk, powdered sugar, yogurt, and lemon juice (optional, skip if you prefer no lemon flavor).

Mix thoroughly until smooth and well blended. Gradually add the cooled gelatin, mixing again until fully incorporated. Refrigerate the cream until ready to use.

Once the cream is ready, move on to the dough. In a large food processor or chopper (or by hand if you don’t have one), combine the softened butter, honey, and granulated sugar. Mix thoroughly, then add the eggs and continue mixing until fully incorporated.

Next, add the baking powder, vanilla sugar, and flour. If the dough feels too soft, gradually add more flour until it becomes slightly sticky. Preheat the oven to 200°C (390°F) while you prepare.

Cut the dough into 6 equal pieces.

On a generously floured surface, roll out one portion of dough at a time as thinly as you can. Carefully transfer the rolled dough onto a baking tray lined with parchment paper using your rolling pin. Bake each sheet for about 2 minutes, keeping a close eye to prevent burning. Repeat this process with all six sheets.

Once all the sheets are baked, turn off the oven. Using a large plate or a springform pan (mine was 35 cm in diameter), carefully cut the dough into 6 equal slices with a knife.

Set aside the edges. Remove the cream from the fridge and gently stir it with a spatula. Then, evenly spread the cream between the layers of dough, assembling the cake.

Afterwards, place the leftover dough edges into a food processor and chop them finely. Then, sprinkle these crumbs over the final layer of cream on the cake.

Refrigerate the cake for 1 to 2 hours before serving.

Enjoy this delightful honey and milk cream cake chilled, with its tender layers and luscious cream perfectly balanced by the subtle sweetness of honey. It’s the perfect treat for any occasion, sure to impress your family and friends!

If you try the recipe, let me know how you liked it! 😊

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