The list of ingredients is very simple:
- flour;
- 5 eggs;
- one and a half glasses of granulated sugar;
- half a glass of honey;
- vegetable oil.
And I prepared it like this:
1. Beat the eggs into a bowl and add flour to them. Mixed it up. There is no need to add anything else to this dough. How much flour will be used depends on its quality.
2. After gradually adding flour, roll it into an elastic but not hard ball.
3. Divided it into equal pieces, and rolled each into a very thin layer. Constantly dusted with flour.
4. Sprinkle the rolled out dough well and roll it into a roll. I cut it into slices as shown in the photo. The taste of the cake depends on their thickness. I like it better when there is more dough and the cake is slightly dry. If you like it with more syrup, you need to cut very thin strips.
5. Sprinkle the rolls generously with flour. I leveled them as shown in the photo.
I did this with all the pieces of dough.It must be fully cooked before frying.
6. Heat the oil well in a saucepan over high heat, reduce it to medium, and put in the first batch of dough strips. I first put them in a sieve to remove excess flour. Do not put a lot of dough, as they will increase in volume during frying. And if they don’t have enough space, the roasting and their color will be uneven.
7. Using a slotted spoon, I placed them on another clean sieve to drain excess fat, and then transferred them to the table.
8. When all the strips were fried, I started preparing the syrup. I put the sugar and honey in a saucepan and simmered over low heat until it became a soft drop.
9. Pour the fried strips into a large bowl prepared in advance. She lightly crushed them with her hands. I poured in more hot syrup and, using a large spoon, mixed well so that all the strips were lubricated with it.
10. Cover the mold with cling film and place the dough mixed with syrup on it. I compacted it well so that everything fits into the mold and the cake is not loose.
11. I let it sit on the table for half an hour until the syrup cooled completely, and then put it in the refrigerator overnight. I served it in the morning, and by lunchtime there was nothing left of such a rather large cake.
