Honey Cake Slices

Method

1. Honey dough

   1 whole egg, 150 g of granulated sugar, 65 g of honey (3 tablespoons), 100 ml of milk, 1 heaped teaspoon of baking soda. 50 g of butter (fat content 82%). Heat the honey mixture in a hot water bath to a temperature of 63-65 °C. A fine foam will form on the surface. Add 450g of plain flour to the hot honey mixture. Don't stir the dough for a long time so that it does not cool down.
   ▶ watch in the video (0:25)
2. Divide the dough into 4 equal parts weighing approximately 210g. Put the dough in a warm place so that it won't cool down. Warm dough is easier to roll out. Roll out the dough to a thickness of 2 mm into a rectangle with dimensions of 35x25 cm. Place the rolled dough on a baking paper. Move the paper with the dough to the opposite side of baking sheet.
   ▶ watch in the video (2:40)
3. Place in an oven preheated to 180°C and bake for approximately 5 minutes until golden. Be careful not to burn the dough. Burnt dough is brittle and breaks easily. I fill the honey sheets only the next day, when they soften a little.
   ▶ watch in the video (3:53)

4. Butter filling

   500 ml of milk, 100 g of plain flour, 180 g of granulated sugar. Cook a thick porridge at a moderate temperature. Cool the cooked porridge. Beat 250g of butter separately for a while until pale. Gradually add the cooled porridge to the butter and whip a thick cream. The cream must be really thick, so that it does not flow from the honey plates when it is loaded.
   ▶ watch in the video (4:33)
5. The honey sheets have softened a little by the second day and this is a guarantee that they won't break during filling. Set aside three spoonfuls of the filling, which we will use to spread the top of the cake. Divide the remaining filling into two equal parts. Apply one part of the filling to the first honey sheet. Place the second honey sheet on top of the filling. Spread 300g of plum jam on it.
   ▶ watch in the video (6:34)
6. It can also be thick jam or marmalade from various fruits. Cover the jam with a third sheet of honey, on which we apply the second part of the filling. Place the fourth honey sheet on top of the filling with flatter side up. Cover the filled honey plates, weigh them down and leave them to harden in a refrigerator until the next day. After the cake has cooled down, spread a thin layer of the filling that we set aside.
   ▶ watch in the video (7:15)
7. Let it harden in the refrigerator and continue with the preparation of the chocolate frosting.
   ▶ watch in the video (8:58)

8. Chocolate frosting

   240 g of dark chocolate (52%). 80 g of clear vegetable fat (margarine, coconut oil...). Melt in a hot water bath. Cool the frosting to 37-39°C. Let the frosting harden before cutting. With a warm knife, first cut the frosting, and only then the entire cake. I think that preparing traditional honey slices with a good recipe will be fun even for beginners. We will be rewarded with a soft, fragrant and very tasty dessert.
   ▶ watch in the video (9:05)