How to make
Beat the eggs with the sugar. Add the oil, the yogurt with the ammonia soda and baking powder dissolved in it, the vanilla and finally - gradually the flour. Beat well.
Divide the mixture equally into 3 bowls. In one of them we add 3 tbsp. cocoa + 5 tbsp. milk or other liquid and beat well. We bake the cake layers in a 8.7″ (22 cm) baking pan in a preheated oven at 360°F (180°C) with a fan for about 20 minutes.
The syrup made from water, sugar and vanilla is boiled until the volume of water is reduced by half.
The cake layers are poured with the cooled syrup.
Preparing the cake cream begins by heating 27 fl oz (800 ml) of the milk and sugar - until the sugar has completely melted.
Beat the eggs, add the honey, flour and vanilla. 6.8 fl oz (200 ml) glass of milk is added to the mixture and stirred until a smooth mixture is obtained.
Then add it to the rest of the milk and stir continuously over low heat until the cream boils.
Finally, the butter is added.
The cake layers are poured with cold syrup, then poured with warm cream.
I decorated the Homemade Rustic Cake with grinded in a blender French macarons and cookies, but you can use nuts, chocolate, or whatever you like.
The large homemade cake from the old cookbooks should be refrigerated for at least 12 hours before consumption.
