Delicate, fragrant and amazingly delicious Madonna cake is perfect for both a festive table and a quiet family evening. Treat yourself and your loved ones with a wonderful dessert.
Ingredients
Granulated sugar - 700 g;
Eggs - 3 pcs.;
Honey - 3 tbsp. spoons;
Softened butter - 3 tbsp. spoons;
Baking powder or baking soda at the end of the knife;
Flour - 600 g;
Condensed milk - 1 whole can;
Butter - 2 packs.
Cake recipe
Before the actual preparation of the Madonna cake, prepare some ingredients for it in advance. Remove the butter from the refrigerator in 2 hours to soften. If you don't have that much time, you can soften it in the microwave.
Sift flour 2 times through a sieve and leave for 1 hour. Thanks to these actions, the flour will become loose and dry out a little.
Whisk the egg whites together with the sugar into a fluffy foam. This can be done with a mixer, blender, food processor, or by hand. After the foam forms, gradually beat in the yolks, honey, soft butter and baking powder. A liquidish homogeneous mass without lumps should form.
Pour clean water into a deep saucepan and bring it to a boil. On top of the pan, place any container that is not afraid of high temperatures, for example, a stewpan or an enamel plate. It should be half immersed in boiling water. Pour the resulting dough into this container and boil for 40 minutes. It should eventually become thick and golden in color.
Remove container from heat. Add flour in small batches to the hot mass, constantly stirring the dough. It should be soft in texture, but not stick to your hands. Let the dough cool slightly.
Divide the finished dough into 10 parts (less is possible, the height of the cake depends on the number of cakes). Roll out each part, cut out a circle. All circles should be the same diameter, so cut them out using a stencil.
You can use a round cutting board or the bottom of a baking dish.
Bake each rolled cake separately for 10 minutes. The last batch will be all the resulting scraps, they will come in handy for decoration. Do not put hot cakes on top of each other, otherwise they will stick together. Cool them down to room temperature.
For the cream, whisk soft butter with condensed milk using a kitchen technique or by hand. Lubricate all the cakes well with cream, laying them on top of each other and crushing them a little. Also grease the top cake and sides with cream. Crush the trimmings into small crumbs and sprinkle on the last cake base and its side. Put the cake in the refrigerator for 14 hours, after wrapping it with cling film.
