How to make a Honey Cake - A Step-by-Step Guide - From Dough to Delight!

How to make a Honey Cake? Watch this video to discover the art of making a traditional Honey Cake with this comprehensive tutorial. From the ancient Egyptians' use of honey in baking to modern Eastern European Medovik, you'll learn not only how to make this delicious dessert but also about its rich history and cultural significance. I will guide you through each step, ensuring your cake is both safe and scrumptious, with special attention to avoiding Salmonella.


For the Cake Layers:
• 2 Eggs
• 2 oz of Butter (85% fat)
• 2 tablespoons Liquid Honey
• 1 cup Sugar
• 4 cups Flour
• 1 teaspoon Baking Soda

For the Custard Cream:
• 2 cups Whole Milk
• 2 Eggs
• 0.5 cup of Flour
• 0.5 cup of Sugar
• 3.5 oz of Butter (85% fat)
• ¼ teaspoon of vanilla extract


1. Melt Butter: Use a bain-marie to gently melt 5.5 oz of butter.

2. Cake Layers:
a. Mix sugar, eggs, and 2 oz of melted butter.
b. Whisk in liquid honey after warming it to be runny.
c. Stir in baking soda, then gradually incorporate flour until a dough forms.
d. Knead, roll into 8 balls, chill, then roll out into thin layers and bake at 355°F for 8-10 minutes.
e. Cut the layers into circles with a template, and keep the scraps. Make sure you cut it immediately after you pull the layer out of the oven. Once it cools, it will harden and crumble if you try to cut it. Pulverize the scraps in to fine powder in a machine or a blender + coffee grinder

3. Custard Cream:
a. Combine sugar, flour, eggs, and vanilla in a saucepan.
b. Heat gently, adding milk and butter gradually, ensuring the mixture reaches 160°F to kill Salmonella. But do not bring it to boil to avoid eggs coagulating.
c. Cover with food plastic so that the plastic touches the custard, to prevent the crust from forming.

4. Assembly:
a. Place two adjutant sheets of parchment paper on the plate under the bottom layer. They must meet in the middle of the first layer. This will help you dress the sides with crumbs later.
b. Layer baked cake rounds with custard, sprinkle with ground cake scraps for texture.

5. Finishing:
a. Cover sides with custard, and crumbs. To dress the sides with crumbs, lift the parchment paper you have placed under the bottom layer.
b. Carefully remove the paper from under the cake
c. Chill overnight for best flavor and texture. The layers will absorb the custard, making your cake soft.