Honey Cake with Soft Cream Filling

Ingredients

For the dough:

• 50 gram butter or margarine
• 350 gram flour
• 80 gram brown sugar
• 1 egg
• 1 teaspoon soda bicarbonate
• 3 tablespoons of milk
• 60 gram Raw Sunflower Honey

For the cream:

• 3 egg yolks
• 3 tablespoons of vanilla sugar
• 3 tablespoons flour
• 550 ml milk
• 200 gram butter or margarine
• 80 gram powder sugar
• 2 tablespoons rum 
• 4 tablespoons milk
• 1 tablespoon rum

To cover:

• 10 dkg dark chocolate
• 50 gram butter 

Preparation

For the dough:

Melt the butter, egg, brown sugar, milk and honey in a bowl over steam. Remove from the heat and cool, stirring for a few minutes. Add the flour, baking soda and knead into a smooth dough. Divide into three loaves and stretch each, while still warm, to the thickness of a knife blade. Bake on a 30cm x 34cm baking sheet lined with baking paper or on the back of a baking sheet in a 180 degree oven for 8-10 minutes, until golden brown. Be careful not to burn it.

For the Cream:

In a bowl, mix the egg yolks with the sugar, then add the flour and milk.Combine well and cook over low heat to make a thick, smooth cream. Once ready, allow to cool.

While the cream cools, mix the butter with the powder sugar and rum in a large bowl. Stir in the cooked cream. Combine well to get a shiny, silky cream.

Mix the 4 tablespoons of milk with the tablespoon of rum and smear the cake to soften. Layer the cakes with the cream.

Melt the chocolate over steam, then spread evenly on top of the cake. When cooled down, put in the fridge and store there until served.