Holiday cakes

Old honey pie

Posted by Aleksandar Mikic on

Do you remember those cakes that our grandmothers made, with crusts and creams that were cooked from flour. I decided to remember the old days and bring you a recipe for a cake that will take you back to your childhood – Old honey pie.

INGREDIENTS:

For biscuits:

  • A cup of sugar
  • ¼ cups of honey
  • 8 tablespoons butter
  • 2 eggs
  • 1 and a half teaspoons of baking powder
  • 4 cups flour

For cream:

  • 2 cups of milk
  • A cup of flour
  • A cup of sugar
  • 235 g butter

PREPARATION:

  1. Turn on the oven to heat to 180C.
  2. Put honey, sugar and butter in a small bowl, then put on a low heat just to melt the sugar and soften the honey.
  3. In a large bowl, using an electric mixer, beat the eggs and baking powder, then lightly add the mixture of honey, sugar and butter, stirring constantly. Allow the mixture to cool completely, then mix in the flour.
  4. Divide the dough into four equal parts and bake 4 thin biscuits.
  5. Spread a quarter of the dough evenly over a square baking sheet lined with baking paper and bake for 15 minutes. If the oven allows, you can bake two biscuits.
  6. When the biscuits are baked and cooled, cut off the ends and flatten them to the same size (grind the remains of the biscuits to sprinkle on the finished pie).
  7. For the cream in a bowl, mix two cups of milk with one cup of flour with a mixer or whisk, so that there are no lumps.
  8. Then pour this mixture into a cooking pot and put it to boil, stirring often so that it does not burn.
  9. When the mixture boils, it will thicken very quickly, and then you need to stir vigorously while the cream is simmering – for a few minutes.
  10. When you remove the cream from the stove, stir a little more with a whisk to break up any lumps that may have formed.
  11. Pour the cream into another bowl and leave to cool first at room temperature, and later in the refrigerator, if necessary. Stir the cream occasionally while it cools so that it does not form a crust.
  12. When the cream is completely cold, mix the sugar and butter in a bowl with a mixer until you get a frothy, smooth mixture, and then add the cooled flour cream.
  13. At the very end, coat the biscuits with cream, evenly. Put the cream on the last biscuit as well, and sprinkle the crumbs you made from the rest of the biscuit on top.
  14. Leave the cake in the fridge overnight for the biscuits to soften and for all the flavors to come together.

Enjoy!

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