Delicious Honey Cake with Caramel Cream Recipe

In a heavy-bottomed saucepan, combine the eggs, honey, sugar, butter, and a pinch of salt. Heat gently, stirring continuously, until the sugar is fully dissolved. You may do this over a double boiler if preferred.

Once the mixture is homogeneous, add the baking soda and stir well. The mixture will start bubbling and expand in size. When the foam settles, gradually add about 2/3 of the flour while still on the heat, mixing thoroughly for a couple of minutes.

Remove from heat and incorporate the remaining flour to knead a soft dough. It might feel slightly sticky at first, but will become more firm upon cooling. Cover and let it cool before dividing it into 10 pieces.

Take each piece of dough and roll it out into a very thin, almost transparent layer. Poke holes in the dough with a fork to prevent it from puffing up. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and bake the layers for about 5 minutes, or until golden brown.

While still warm, use a 22 cm (about 8.5 inches) round pastry ring to cut out circles from each layer.

In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring until it turns amber. Be cautious not to burn it!

Meanwhile, heat the heavy cream until it is almost boiling, but do not allow it to boil over.

Once the sugar is fully melted, remove from heat and carefully whisk in the butter. Then, pour in the hot cream, stirring until smooth. Finish by adding the salt and mixing well, then allow it to cool.

Heat the milk with honey until it is hot but not boiling. In a separate bowl, whisk the eggs with the cornstarch. Carefully pour half of the hot milk into the egg mixture while whisking continuously to temper the eggs.

Return this mixture to the saucepan with the remaining milk, cooking it over low heat. Stir constantly until it thickens.

Once your cream is ready, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and allow it to cool to room temperature.