Cream cake Milk to boil. The rest of the ingredients except butter and condensed milk beat with a mixer and pour in the milk. Put on the stove on medium heat, cook stirring constantly until thick (10 minutes). Leave it to cool. Then add: 1 can of condensed milk 200 grams butter at room temperature. Whisk everything with a mixer and put in a cool place to wait for baking and cooling cakes.

The brewed dough In a pan (preferably heavy-bottomed) mix honey, sugar and eggs. Leave to dissolve for 20 minutes. Then, put the saucepan on a medium heat (7-10 minutes) and stir because it can burn. When the mass becomes liquid, add soda and continue to stir off the fire for 5 minutes. The mass will foam, this is normal. Add 3 cups flour and stir for another 7-10 minutes. The dough will stick to the bottom and even a little burnt. My mom especially gives a "burn" test to it then it was more brown.

Now dump the dough from the pan to the flour on the table (in the remaining 2 cups), scrape all the remnants off the bottom of the pan and knead with your hands (it's very hot, you need to be careful!)

When the dough is formed in a more or less homogeneous mass (no need to involve a lot of flour, so the cake was not hard), cut it with a knife into 14 pieces. Roll them into balls and roll out crusts. Received 14 cakes I get 2 cakes-7 cakes, then the cake is not very high. If you take a plate with a large diameter, it is ideal to divide the dough into 10 pieces and make one tall cake. At this time it is better to turn on the oven to heat up (220) and prepare a baking sheet dusted with flour. The cakes are really good warm, so if the last balls you have cooled down they can just be reheated in the microwave. Can't tell you what to roll these cakes easily! But you need to make them as thin as possible, I have almost transparent were obtained. If torn where-that a little - no big deal. When unrolled cake, make a plate of the desired diameter of the cake and cut off the remnants with a knife. They also come in handy. Bake the cakes in the oven at 220ºc until brown. In the photo I have a very light cake, now I bake a little darker. Baking sheet sprinkle with flour periodically. After all the cakes send in the oven and cutting cakes, distributing them well on the baking sheet. Bake also until brown. Cakes as it cools down will be hard and even brittle. They need to gently shake off the flour.

When the cakes are cooled, you can begin to grease cream. The cream should be quite thick (like sour cream of average fat content), but if you have more liquid, not scary. It is still very tasty. I only use them for any baking. The biscuits one after another cream and more. Tastier and softer it will be!) Smear and edge (even if the cream is liquid and flows a little need to anoint). Leave to soak if the cream is thick can on top of the cake to put to press a cutting Board. But he's soaked! At least allow to stand for 4 hours. But the more, the softer it will be. Now we take our baked and trimming grind into crumbs. Mom always does it through a meat grinder, I used to make crumbs in a blender. In the bowl (if the knife can handle hard pieces), without the bowl attachment is cheap, looks good, but the top to cover something, because the tiny flies. Of course blender is faster than a grinder. Sorry, no photos for crumbs. Below you can see the finished cake it.

When the cake is soaked (impregnated with it better at room temperature than in the fridge), once daubed the remains of the cream on top and sides fatter. If you had liquid cream, add some more butter and keep in the fridge until the cake is saturated. Cake by this time the donkey became very soft. Now sprinkle with his little sides and top. In the photo I have the top not dusted, and "decorated" caramel vrapcici.

And here is the whole sprinkled with crumbs and cut. Not allowed to soak well - began to eat! very much love))) so So the cream is dripping. If the night stand - it will be just super! All a pleasant appetite!!!