Loaf “cake” with butter cream

For biscuit dough:
The egg – 3pc.
Sugar – 80g

Liquid honey – 1.l. with slide(30g)
Flour – 90g

For the cream:
Butter – 120g
Boiled condensed milk – 5CT.l. with a slide(about half a tin)

For impregnation:
Milk – 100ml
Honey – 1st.l.

For coating:
Chocolate – 50g

Cooking biscotti:
Eggs, sugar and honey, beat for 10 minutes until a lush, airy consistency. Then the parts add sifted flour, gently stir with a spatula or at lowest speed of mixer. The dough should keep air consistency.
Pour the dough on a baking sheet, covered with parchment, flatten. Bake in preheated to 200 degrees oven for 8-10 minutes until slightly Golden. Ready hot cake together with the parchment roll them up, wrap in a wet towel and leave for 10 minutes.

For the cream: butter room temperature beat first on low speed, then on high to a lush consistency(it usually takes 2 minutes). Still whisking, add tablespoons of boiled condensed milk, beating well after each addition. The cream should be uniform in color, lush and delicate textures.

The sponge expand, carefully separated from the parchment, soak milk honey(honey dissolved in hot milk), evenly apply cream(2st.l. leave the cream to frost the outside of the roll), again to roll in roll. The entire surface of the roll to coat with cream and then roll them in chocolate shavings. Prepared roll wrap in parchment and refrigerate at least 30 minutes. When serving cut into portions pieces. Enjoy your tea!

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