Cake "Medovik" with custard in Soviet style: softer than tender

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Soaked, juicy, with a tart honey aroma - this is what we had today "Medovik"!

Ingredients for the dough:

2 eggs
1 cup sugar
50 gr. butter
2 tbsp. l. honey
1 hour l. soda
3 cups flour

For the cream:

2 eggs
2 cups sugar
3 tbsp. l. flour
200 gr. butter
0.5 l milk

How to cook:

1. Grind eggs with sugar and honey in a ladle or saucepan. Cut the butter into cubes, place in eggs and place in a water bath until the butter melts.
Pour in soda and when the mass begins to actively foam, begin to introduce the sifted flour in parts and thus knead the dough. Which should turn out to be plastic, and slightly stick to your hands.

2. Divide the dough into 7-8 equal parts and roll out round cakes of approximately the same diameter from them, you can cut them into a circle using a plate.

Bake the trimmings and cakes on a baking sheet until brown in a hot (190 degrees) oven. Cool the finished cakes on the table.

3. For the cream, grind eggs with sugar and flour into a homogeneous mass. Add cold milk and soft butter. Continuing to grind, put in a water bath.

4. Stir constantly, brew the cream to a thick consistency and density. The main thing is not to burn!

You can add a couple of tablespoons of cognac or nut liqueur to the cream. But this is optional.
Cool the cream to room temperature in a bowl of cold water. (Put dishes with cream in a basin).

5. Beat the cooled cream with a mixer or blender until a homogeneous, airy, but dense and slightly white mass is formed.

6. Collect the cake. To do this, grease a flat plate with cream and lay all the cakes on top of each other, smearing them abundantly with cream.

7. Grind the previously baked crumbs into fairly fine crumbs and sprinkle the cake with it on all sides.

Tip: the pruning must be dried to breadcrumbs, and then grated or minced.

Refrigerate for 3-5 hours to soak. Serve for tea and invite the whole family to him!

Enjoy your meal!

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Thanks for reading to the end!

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