Honey dough, delicate vanilla cream, and fluffy whipped cream create an impressive layered dessert perfect for celebrations or festive gatherings. The rounds are golden and crisp after baking, but once filled and chilled, they soften pleasantly.
You can easily break the preparation into several parts: first, bake the honey rounds, then cook the pudding base, and finally whip the cream. It’s important to let both the rounds and the pudding cool completely so the fillings stay firm. Before serving, simply dust the finished dessert lightly with powdered sugar.
What You’ll Need
For the honey dough:
- 480 g plain flour,
- 190 g powdered sugar,
- 3 tablespoons honey,
- 90 g butter,
- 2 eggs,
- 1 egg yolk,
- 1 teaspoon baking soda.
For the vanilla cream:
- 800 ml milk,
- 2 packets of custard powder (Zlatý klas),
- 150 g granulated sugar,
- 1 packet vanilla sugar,
- 250 g butter.
For the whipped cream layer:
- 500 ml well-chilled whipping cream (33% fat),
- 1 tablespoon powdered sugar,
- 1 packet Smeta-fix by Dr. Oetker.
For finishing:
- Powdered sugar for dusting.
The original recipe does not specify the exact amount of powdered sugar for dusting, so use it to taste.
Step-by-Step Preparation:
1. Preparing the dough: Combine the plain flour with powdered sugar and baking soda. Add honey, butter, eggs, and the egg yolk, and work all the ingredients together until you have a smooth, compact dough suitable for rolling out.
2. Rolling and cutting: Lightly dust your work surface with flour and roll the dough out to a sheet about 2–3 mm thick. Cut out rounds of equal size, about 7 cm in diameter, so they will fit together perfectly after baking.
3. Baking the rounds: Arrange the cut rounds on a baking tray lined with parchment paper. Bake at 180 °C for about 8 minutes, until golden. Let them cool completely after baking so they don’t break when filled.
4. Cooking the pudding base: From the milk, two packets of custard powder, granulated sugar, and vanilla sugar, cook a thick pudding. Cover its surface with plastic wrap and let it cool. The wrap helps prevent a skin from forming.
5. Finishing the vanilla cream: Whip the butter until light and fluffy. Gradually beat in the cooled pudding base, continuing until you have a smooth vanilla cream. The pudding must be fully cooled before combining with the butter.
6. Whipping the cream: Place the well-chilled whipping cream in a bowl, add the tablespoon of powdered sugar and Smeta-fix. Whip everything together until thick and firm, so it will hold well on the rounds.
7. Filling the rounds: Divide the cooled rounds into two equal halves. Spread vanilla cream evenly on the bottom halves, then add a layer of whipped cream. Adjust the amount of filling so it doesn’t squeeze out the sides when topped.
8. Assembling and chilling: Cover the filled bottoms with the remaining honey rounds and press gently. Place the finished desserts in the fridge to soften. Before serving, dust the tops lightly with powdered sugar.
Why the Pudding Must Cool Before Whipping
Warm pudding could melt the butter, making the cream too runny. That’s why you need to let the pudding cool under plastic wrap before gradually beating it into the whipped butter. This ensures the filling is smooth and firm enough for layering.
How to Get Evenly Sized Rounds
Roll the dough evenly to a thickness of 2–3 mm and use a 7 cm round cutter for all the rounds. Uniform size makes it easier to pair up the tops and bottoms, giving the finished dessert a neat appearance. Watch the rounds while baking, as the thin dough turns golden quite quickly.
Final Tip
Don’t serve the filled rounds immediately after assembling; let them rest in the fridge. The honey dough will gradually soften thanks to the cream and whipped cream, and the layers will meld together better. Dust with powdered sugar just before serving to keep the surface looking nice.
