Armenian Honey Cake Recipe

Start by whisking together all the custard ingredients: milk, sugar, flour, egg yolk, and vanilla extract. Make sure to mix well to avoid lumps.

Once mixed, place the mixture over low heat and stir continuously until it thickens. It’s important to keep stirring to prevent it from sticking to the bottom. When it reaches a thick consistency, let it cool to room temperature.

In a separate bowl, combine the butter, sugar, and honey. Place this mixture in a water bath, stirring continuously until the butter melts.

Once the butter is melted, gradually add the baking soda while still stirring; the mixture will start to foam. Remove it from the heat and let it cool slightly before incorporating the eggs and flour.

The batter will be quite runny, so cover it and allow it to cool in the refrigerator for about an hour, which will help it thicken.

After chilling, turn the batter out onto a floured surface. Divide the dough into 6 equal parts.

Roll each part out thinly on quality parchment paper and bake each layer in an oven preheated to 350°F (180°C) for about 5-6 minutes.

As each layer is done, stack them under something heavy and flat to keep them from puffing up while they cool.

Once all layers have cooled, take the custard cream and beat the remaining butter until fluffy. Gradually mix in the sweetened condensed milk and fold it into the cooled custard until combined.

Now, layer the custard cream between each baked layer, stacking them carefully. Once all layers are assembled, chill the cake in the fridge while you prepare the glaze.

Combine the cocoa powder and sugar in a small saucepan, then add water and heat the mixture while stirring. Cook just until it starts to boil—do not boil for too long!

Once it reaches the boiling point, remove it from the heat and stir in the vegetable oil. Let the glaze cool slightly before pouring it over the assembled cake, ensuring it covers the top and sides evenly.