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Abeni cheif mechanic :

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2026-08-02 21:15:09

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Armenian Honeycomb Cake “Ptichka” RECIPE⬇️⬇️ cake layers 25 g honey 40 g butter 1 egg 75 g sugar 150-200g flour, see recipe 3.5 g baking soda splash of vanilla pinch salt creme layer 250 ml milk 1 stick (~110 g) room temp butter 90 g sugar half a beaten egg (or a small egg, its not too important) 20 g cornstarch vanilla to taste, i use almost 1 tablespoon cause i love it For the chocolate glaze: 18 g butter 15 ml milk 25 g sugar 10 g of a strong cocoa powder for best results For cake layers -Whisk together the egg, sugar, vanilla, salt, honey. -Take it to the stove over medium heat and add butter. Turn the heat to low after the butter melts. -Stir in the baking soda, and keep stirring for 3-10 minutes, the time isn't important. Longer means you will get a deeper caramel color and flavor, but technically you can take it off as soon as the baking soda has thoroughly foamed and all solids are dissolved. It is up to your preference. -Take it off the heat and stir so nothing burns. Add in about 100g of flour, and mix. You want a soft and slightly sticky dough as in the video, so the quantity of flour isn't important. Keep adding in small amounts until your dough looks right. -Split the dough into 3 equal pieces and put it in the fridge for around 30 mins. -Flour each piece and roll out as thin as humanly possible ON parchment paper. -Use a brownie pan to cut a clean square. There will be the perfect amount of dough for 3 layers. Put your parchment+dough on a baking sheet. -Bake one at a time at 350f/180c) for 3-5 minutes each. Take it out once its puffy and brown and smells good. Since they are so delicate its better to bake it longer or else you wont be able to pick it up. -While each layer is still warm, cut it in half so you end up with 6 rectangles. Let them cool. Creme: -In a pot whisk the small egg, sugar and cornstarch until smooth. Add the milk and whisk smooth again. -Bring to a boil over medium heat while stirring, then boil 2–3 minutes more, stirring the whole time. Cool to room temperature. Make sure butter and cream is room temperature. -Beat the room temperature creme so its fluffy again. Beat the butter separately until very creamy. Then add the butter to cream and beat until it looks beautiful. -Beat in the vanilla. Assemble: -Spread cream over 5 of the layers evenly--use all the creme because its the perfect amount for the layers. Use the unfrosted layer on the top. -Chill for at least 4 hours. Ganache: -In a small pot, stir the milk, sugar and cocoa powder. Heat over medium, stirring, until nearly boiling. Take it off the heat and add the butter and stir until shiny. -Quickly spread the hot glaze thinly over the top of the cold cake, dont worry about the sides. Put it right back in the fridge and let it sit for at least overnight. The cake will not have the right texture until ~8-12 hours after making it. The cake is very easy to cut and its easy to get beautiful shapes like diamonds squares and rectangles. Enjoy! #Recipe #armenia #internationalfood #cake

Armenian Honeycomb Cake “Ptichka” RECIPE⬇️⬇️ cake layers 25 g honey 40 g butter 1 egg 75 g sugar 150-200g flour, see recipe 3.5 g baking soda splash of vanilla pinch salt creme layer 250 ml milk 1 stick (~110 g) room temp butter 90 g sugar half a beaten egg (or a small egg, its not too important) 20 g cornstarch vanilla to taste, i use almost 1 tablespoon cause i love it For the chocolate glaze: 18 g butter 15 ml milk 25 g sugar 10 g of a strong cocoa powder for best results For cake layers -Whisk together the egg, sugar, vanilla, salt, honey. -Take it to the stove over medium heat and add butter. Turn the heat to low after the butter melts. -Stir in the baking soda, and keep stirring for 3-10 minutes, the time isn't important. Longer means you will get a deeper caramel color and flavor, but technically you can take it off as soon as the baking soda has thoroughly foamed and all solids are dissolved. It is up to your preference. -Take it off the heat and stir so nothing burns. Add in about 100g of flour, and mix. You want a soft and slightly sticky dough as in the video, so the quantity of flour isn't important. Keep adding in small amounts until your dough looks right. -Split the dough into 3 equal pieces and put it in the fridge for around 30 mins. -Flour each piece and roll out as thin as humanly possible ON parchment paper. -Use a brownie pan to cut a clean square. There will be the perfect amount of dough for 3 layers. Put your parchment+dough on a baking sheet. -Bake one at a time at 350f/180c) for 3-5 minutes each. Take it out once its puffy and brown and smells good. Since they are so delicate its better to bake it longer or else you wont be able to pick it up. -While each layer is still warm, cut it in half so you end up with 6 rectangles. Let them cool. Creme: -In a pot whisk the small egg, sugar and cornstarch until smooth. Add the milk and whisk smooth again. -Bring to a boil over medium heat while stirring, then boil 2–3 minutes more, stirring the whole time. Cool to room temperature. Make sure butter and cream is room temperature. -Beat the room temperature creme so its fluffy again. Beat the butter separately until very creamy. Then add the butter to cream and beat until it looks beautiful. -Beat in the vanilla. Assemble: -Spread cream over 5 of the layers evenly--use all the creme because its the perfect amount for the layers. Use the unfrosted layer on the top. -Chill for at least 4 hours. Ganache: -In a small pot, stir the milk, sugar and cocoa powder. Heat over medium, stirring, until nearly boiling. Take it off the heat and add the butter and stir until shiny. -Quickly spread the hot glaze thinly over the top of the cold cake, dont worry about the sides. Put it right back in the fridge and let it sit for at least overnight. The cake will not have the right texture until ~8-12 hours after making it. The cake is very easy to cut and its easy to get beautiful shapes like diamonds squares and rectangles. Enjoy! #Recipe #armenia #internationalfood #cake

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