Ingredients portion 1
Honey 2 tablespoons
Sugar 1 cup
Butter 110 g
Vinegar 1 tablespoon
Wheat flour 3.5 cups
Soda 1 teaspoon
Condensed milk 2 cans
Chicken egg 3 pieces
Cooking instructions 1 hour and 30 minutes
1 Pour 4 to 6 cups water (for the water bath) into a saucepan and bring to the boil. Whisk the eggs, sugar and honey in a bowl; add the butter and place the bowl in the water bath. Keep stirring until the butter and sugar have completely dissolved. Everything should be stirred in. Remove the bowl from the heat, add the baking soda (mix the baking soda and vinegar together in a separate bowl beforehand) and stir. Gradually add flour. The dough should be quite soft. Wrap it in clingfilm and leave to stand in the fridge for 20 minutes (it will harden). When cool, place the dough on a floured board and roll out into a log. Cut it into 7 equal pieces. Preheat the oven to 200 degrees. Roll out each piece of dough into a circle. To make it perfectly flat, cut it to the shape of a salad bowl. With all the scraps, make another layer. Place each layer on clingfilm and baking tray and bake for approx 6-7 minutes. Leave to cool and repeat with the remaining layers.
2 With a mixer whisk the butter until creamy, add the condensed milk and whisk until thick and fluffy, 4-5 minutes.
3 Spread the cream between the layers (3-4 tablespoons per layer) and all over the outside.
4 Crumble the remaining cake (from the scraps) and sprinkle the crumble over the top. Refrigerate the cake before serving so that the crusts can soak up the cream.
