🎂Spartacus cake
🍫Chocolate and honey cakes:
100 g sugar (3.6 oz)
100 g eggs (2 pcs.)
100 g honey (3.6 oz))
100 g butter ( 3.6 oz, fat content at least 82%)
350 grams of flour (12.5 oz)
30 g cocoa powder (1 oz)
5 g baking soda (0.2 oz)
1 g salt (pinch)
🍰 Custard:
500 ml milk (16.7 fl.oz)
60 g egg yolks (3 pcs.)
100 g sugar (3.6 oz)
20 g corn starch (0.7 oz)
20 g flour (0.7 oz)
40 g of butter (1.4 oz, at least 82% fat content)
200 g sour cream (7 oz, 15-20% fat, or cream cheese)
🍨 Prepare dough:
✅Prepare the caramel.
Put the sugar in a thick-bottomed saucepan, place over medium heat, stirring occasionally, the sugar should turn a dark brown color.
✅Take the casserole off the heat, add the butter and honey to the casserole and stir. Return to the fireplace so that the butter combines with the caramel and honey until a homogeneous consistency.
✅Pour the caramel into a bowl, add the baking soda and stir. Add the eggs and stir to combine.
✅ Combine the flour, cocoa powder and salt, add the dry ingredients to the liquid mixture through a sieve. Mix until homogeneous.
✅ Divide the dough into 8 pieces and wrap each piece in clingfilm.
✅ Roll out the dough on parchment, one piece at a time. ✅ Cut out the pastry according to the diameter of the mold, prick the pastry with a fork so that it does not puff up when baked.
✅ Place in a preheated 360F oven for 4 minutes. Bake all 8 shortcakes.
✅ While the crusts are hot, cut off the excess edges around the diameter of the mold - we use them to make crumbs.
🎂Prepare the cream:
✅Put the milk in a saucepan, place over medium heat.
✅ Stir the yolks and sugar until light, add the cornstarch and flour.
✅ Add one third of the milk, stir, return the mixture to the saucepan with the milk.
✅ Bring to the boil with constant stirring, boil for 30 seconds, stirring to dissolve the starch.
✅ Remove from the heat and add the butter.
✅ Transfer the cream to a bowl. While it is hot, add sour cream. Stir it.
🍰 Assemble the cake:
✅Place the parchment in a 22 cm diameter mould, put the cake, put 3 spoonfuls of cream on top, smooth it out.
✅ Put the second cake on top and spread the cream again. Lay out all the cakes in this way, spreading the cream over them. Spread the cream on the top cake as well.
✅ Cover the cake with cling film and leave in the fridge for 5-6 hours.
✅ Remove the cling film and the cake mold.
✅ Decorate the cake with the crumble of the leftover cakes.