Yes, you're right… I haven't made a chocolate cake in a long time 😀 I promise I'll make up for it soon on the job not to somehow pass me :))
I really like these sheets of honey, they are quite easy to make and bake quickly. In addition they go combined with any cream you like. I tried this time with vanilla cream, but I'm thinking of doing it with a lemon cream, I think it will go crazy. 😉
- For sheets:
- 2 eggs
- 100 g sugar
- 2 tablespoons honey
- 25 g butter
- 1 teaspoon baking soda
- ~ 300 g flour
- For vanilla cream:
- 4 yolks
- 4 tablespoons sugar
- 3 tablespoons starch
- 500 ml of milk
- 150 g butter
- vanilla essence
Preparation Cake with honey and vanilla cream:
Mix the eggs with the sugar, until they double in volume, then add the butter and honey. Put the bowl in a bain-marie. Stir until the sugar in the composition has melted and the cream is heated. Add the baking soda, mix well and keep a little longer on the steam bath, until the composition becomes frothy and increases in volume.
Put the flour in a bowl, pour the egg cream on top and mix well. Knead and add flour if necessary, so that a dough like a plasticine comes out.
The dough is divided into 4, then spread in a sheet as thin as possible, directly on the bottom of the tray (20/30 cm) sprinkled with flour. Prick from place to place with a fork. Bake the leaves over medium heat until the sea becomes golden, in about 10 minutes.
- The dough is kept warm, as it has a tendency to harden.
- Be careful, the sheets burn very easily.
- If you have the patience to spread the dough very well and thin, you can get 5 sheets.
The leaves are soft and quite fragile, but after they cool, they become crispy.
Mix the yolks with the sugar until they turn white, then add the starch and mix well. Pour the milk, stirring lightly, and put the bowl on low heat. Without boiling, boil the composition over low heat until it thickens. Set aside and leave to cool, stirring occasionally so that no pojghita is formed.
In the cooled pudding, incorporate the beaten butter, adding a tablespoon and mixing well after each one. At the end we flavored with vanilla essence.
Divide the cream between the 4 sheets of honey and refrigerate until the cream hardens and the sheets soften. It is best to do it from one day to the next, after a day the sheets soften very well and the cake is so good that it melts in your mouth. 😉
Good appetite! 😉