Ingredients:
For the shortcakes:
Flour - 500 g
Honey - 150 g
Sugar - 200 g
Eggs - 2 pcs.
Soda - 1 tsp.
Butter - 100 g
For the cream:
Milk - 1 liter
Sugar - 200 g
Egg yolks - 4 pcs.
Flour - 100 g
Vanilla extract - 1 tsp.
Butter - 200 g
Preparation:
Preparation of the shortcakes:
In a saucepan, melt the honey, sugar and butter.
Add the baking soda and stir, the mixture should turn white and increase in volume.
Remove from heat and cool to room temperature.
Add the eggs and stir.
Stir in the flour and knead the dough.
Divide the dough into 6-8 pieces and roll each piece into a thin layer.
Bake the cakes at 180 degrees Celsius for 5-7 minutes until golden.
Preparation of cream:
In a saucepan, heat the milk until hot but do not boil.
In a separate bowl, whisk the egg yolks with the sugar and flour.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Add vanilla extract and butter and stir until smooth.
Refrigerate the cream.
Assembling the honey cake:
Brush each shortcake with cream, stacking them on top of each other.
Coat the top layer and sides with cream as well.
Sprinkle the honey cake with the crumbs from the cake scraps.
Serving:
Leave the honey cake to soak for a few hours, preferably overnight.