Name: The simplest honey slices according to an ancient recipe: they always turn out well
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 1 egg; 150 g granulated sugar; 1 teaspoon baking soda; 50 g fat (Palmarin or butter); 2 tablespoons whole milk; 2 tablespoons liquid honey; 450 g all-purpose flour; 1 tablespoon cocoa; 400 ml whole milk; 2 and ½ tablespoons all-purpose flour; 2 tablespoons granulated sugar; 1 packet vanilla sugar; 2 tablespoons powdered sugar; 150 g softened butter; 100 g cooking chocolate; 3 tablespoons oil

Preparation procedure

Basic dough on low heat Put the egg, sugar, baking soda, fat, milk and honey into a saucepan. Heat over low heat, stirring constantly, until the mixture thickens and the baking soda stops foaming. Remove from the heat.
Mixing and dividing Stir in the sifted flour with the cocoa and work into a smooth, still-warm dough. Divide into 2 equal parts.
Rolling and baking Roll each portion to the size of the baking sheet. Using the rolling pin, transfer to the inverted baking sheet lined with baking paper. Trim to an even edge. Bake at 180 °C for 5–8 minutes until light golden. Transfer the baked sheet onto a slightly dampened cloth and let cool. Bake the second sheet the same way. Cut each cooled sheet lengthwise in half – you will get 4 thin layers.
Cream like "pudding" From the milk, all-purpose flour, granulated and vanilla sugar, cook a thick cream over low heat (pudding consistency). Cover with plastic wrap so it touches the surface and let cool completely to room temperature. Beat the butter with the powdered sugar until fluffy and beat in the cold "pudding" spoonful by spoonful. Divide the cream into 3 equal parts.
Assembly Spread 1 portion of the cream on the first layer, top with the second layer and press gently. Apply the second and third portions of cream in the same way and finish with the fourth layer. Weight down with a board and chill for 30 minutes.
Chocolate glaze Melt the chocolate in a water bath, stir in the oil and let cool briefly so it is not too runny. Spread evenly over the surface of the slices. Let set in the refrigerator for at least 1 hour.
Cutting and serving Cut into slices with a sharp, warmed knife. Store chilled, ideally overnight – the layers will soften and the slices will cut perfectly.

Total preparation time: 60 minutes

Number of servings: 12 servings

Tips for a sure result

Roll the dough warm – cold dough would crack.
The cream won’t split if the butter and pudding are equally cold.
Bake the sheets only until light; dark edges would be brittle and break.
For a milder flavor you can add a teaspoon of rum or vanilla extract to the cream.

Conclusion

Honey slices made according to the old method are a sure bet. Shortly baked thin sheets, a simple butter cream and glossy chocolate create a classic that tastes even better the next day. Save the recipe among your “family staples” – it’s great for holidays, celebrations or just with coffee.