Honeydew «KADRYL»: and why I didn’t make this cake before

Ingredients for the test:

• 150 gr. Sahara
• 2 eggs
• 80 gr. plum butter
• 75 gr. honey
• 1+1/3 teaspoons of soda
• 1/3 teaspoon of salt
• 1 gr. vanilla
• 360 gr. flour (the dough should be thick, but remain sticky,
  be guided by your flour)

Ingredients for the cream:

• 280 gr. blueberries (can be frozen)
• 400 ml. cream 25% (or sour cream 20%)
• 150 gr. white chocolate
• 2 yolks
• 4 Art. l. torment
• 1 gr. vanilla
• 150 gr. plum butter

Process:

For flatbreads:

1. Beat the eggs and sugar with a mixer until fluffy.
2. In a separate saucepan, mix honey, butter and baking soda. Put on medium heat, stirring and melt.
3. The mass will begin to foam and increase in volume. Continuing to stir, bring the mixture to a caramel color.
4. Remove the caramel mass from the heat. Cool a little. Switch the mixer with the egg mass to low speed and pour in the caramel mass. Stir until fully combined.
5. The flour will be sifted. Add to liquid ingredients. Add gradually, the dough should become thick, but sticky, viscous.
6. Cover the dough with a film and leave it for 1 hour.
7. Next, divide the dough into 8 parts and roll out the cakes. I roll out on baking paper, then immediately cut out with a ring-cutter about 20 cm or a square of 18 cm.
8. Bake the cakes alternately in an oven heated to 200 degrees for 4 minutes, you can use convection. From scraps of dough, you can bake a cake that will be used for sprinkling the cake.

For the cream:

1. Put blueberries, not defrosted (or fresh), in a container and heat over low heat until the berries are soft. Beat with a blender.
2. Rub the blueberry mass through a sieve, yield 200 gr. puree. In principle, it is possible not to wipe, it is a matter of taste.
3. Mix the yolks with flour and 100 ml of cream, beat with a mixer.
4. Put the cream on the fire, bring to a boil. Add the yolk mass to the boiling cream, stirring vigorously with a whisk until completely combined. Then add blueberry puree, mix.
5. Put the cream on the fire (if you are afraid of burning, steam the cream) and cook with constant stirring. The mass should be thick and smooth.
6. Remove the custard from the heat and add the broken chocolate in advance. Stir until fully combined.
7. Cover the custard with a film, tightly adhering to the surface of the cream. Cool to room temperature, not cold.
8. Beat soft butter at room temperature until fluffy.
9. Combine blueberry custard and whipped butter together. Beat everything well with a mixer until completely combined.

Assembling the cake:

1. Coat the cakes with cream, folding one on top of the other without obvious pressure. Then the cake is rolled with a ring for assembling the cake. Put in the cold.
2. When the cake is soaked, cover it with any cream to your taste (better, of course, with a creamy taste) and sprinkle with crumbs.

Done!