Ingredients: butter, sugar, eggs, honey, soda, salt, flour (I have a regular faceted glass), Custard cream:, milk, eggs, sugar, vanilla sugar, butter, flour
Cooking method:
Cooking the dough: put sugar, butter, honey and a pinch of salt in a saucepan and put on a slow heat (we try not to bring it to a boil !!!), stir constantly. As the sugar and butter have melted, remove the pan from the stove and add baking soda. We interfere very well. The mass will begin to foam and increase in volume, this is good, which means the soda is working and the dough will rise during baking. Let cool slightly and beat in eggs one by one.
Then add flour and mix well. As soon as the dough stops sticking to your hands, then there is enough flour (we try not to clog it with flour). At this stage, turn on the oven 180 ° and heat it up. We divide the dough into identical balls, I get 12-14 pieces. (By weight, approximately one is equal to 85 grams). I like thin cakes. We roll out the cake, pierce it with a fork along the entire diameter so that it does not swell during the baking process. Baking sheet (can be on a silicone mat or parchment).
Sprinkle with flour and gently transfer the cake to it on a rolling pin. If you have good parchment, then you can immediately roll out the cake on it. We bake (thin) cakes at 180 ° for 4-5 minutes (accordingly, if the cakes are thick, then bake them a little longer). As soon as the cake is taken out of the oven, you must immediately cut it off. This can be done with a plate, lid or split ring. You can, of course, cut it off before putting it in the oven, but I think it's not very convenient.
We collect the crumbs and grind with a blender, or with a rolling pin, they will go to sprinkle the cake. Next, we prepare the cream. All ingredients, except for butter, mix well! You can use a whisk, you can use a mixer for a couple of minutes (not a blender! the structure of the egg is broken) and put on the stove, on medium heat. Stir constantly. As soon as the mass began to thicken, cook for two or three minutes and set aside. Cover the cream with a foil in contact and let cool. Beat the butter for a couple of minutes with a mixer and add the cooled cream to it.
For another two minutes we mix everything well with a mixer and you can collect the cake. Bon Appetit!!!