Mézes Krémes - Hungarian Honey Cake

Ingredients

• For the pastry layers: For the pastry layers:
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the custard cream: For the custard cream:
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 6 large egg yolks 6 large egg yolks
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) heavy cream, whipped 1 cup (240ml) heavy cream, whipped
• For the honey glaze: For the honey glaze:
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 57g, 32g
• Protein: 8g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a rectangular baking dish.
2. 2.
   In a large mixing bowl, combine the flour, cold cubed butter, sugar, eggs, vanilla extract, and salt. Mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water and mix until the dough comes together. Divide the dough into 6 equal portions.
4. 4.
   Roll out each portion of dough into a thin rectangle and transfer it to the prepared baking dish. Prick the dough with a fork to prevent it from puffing up during baking.
5. 5.
   Bake the pastry layers for about 10-12 minutes or until golden brown. Remove from the oven and let them cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard consistency.
8. 8.
   Remove the custard from the heat and let it cool completely. Once cooled, fold in the whipped cream until well incorporated.
9. 9.
   Place one pastry layer on a serving platter and spread a generous amount of the custard cream on top. Repeat this process with the remaining pastry layers and custard cream, ending with a pastry layer on top.
10. 10.
    In a small saucepan, heat the honey and water over low heat until well combined. Brush the honey glaze evenly over the top pastry layer.
11. 11.
    Refrigerate the Mézes Krémes for at least 4 hours or overnight to allow the flavors to meld together.
12. 12.
    Before serving, dust the top with powdered sugar or drizzle with melted chocolate for an elegant touch. Slice into squares or rectangles and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry texture.
• Cornstarch — Whisk the cornstarch with the other dry ingredients before adding it to the egg mixture to prevent lumps.
• Heavy cream — Whip the cream until stiff peaks form for a light and fluffy custard cream.

Tips & Tricks

• To achieve perfectly thin pastry layers, roll out the dough as thinly as possible.
• Allow the custard cream to cool completely before folding in the whipped cream to prevent it from deflating.
• For a richer flavor, you can add a splash of rum or rum extract to the custard cream.
• If you prefer a stronger honey flavor, you can increase the amount of honey in the glaze.
• Serve the Mézes Krémes chilled for the best taste and texture.

Serving advice

Serve each slice of Mézes Krémes with a dollop of whipped cream and a drizzle of honey for an extra touch of indulgence.

Presentation advice

To create an elegant presentation, dust the top of the cake with powdered sugar and garnish with fresh mint leaves or edible flowers.