Asalli pirog is surely very tasty, moisture and very soft cake. This cake is suitable for breakfast as it will keeps you full and gives great start for a long day:) "Asalli pirog" can be kept in fridge for several days. Just close, to prevent the cake from drying out and to keep it soft:)
200 gr sugar
2 tsp of baking soda
3 tbsp of honey
1 tsp of white vinegar
200 gr of butter
3 cups of plain flour
1 can of condensed milk + 100 gr of butter
Melt the honey on a non stick pan, add in 1 tsp of soda mixed with 1 tbsp of vinegar, honey will foam and will start to darken, continue cooking until mixture is dark brown. Take from heat and add in softened 200 grams of butter. Stir well, until butter will completely melt.
In another bowl, beat up eggs with sugar, add 1 tsp of soda and mix well. Add 1 cup of flour and mix batter well. Then pour the honey mixture in to this egg mixture and mix until smooth, add in more 2 cups of flour, until batter is thick, but still able to heavily run from the soon. Pour the mixture in your baking pan and bake it until ready or until the tooth pick will come out clean when inserted to the cake.
Take out from the oven, cool and cut in two layers. Beat condensed milk with butter, and brush the cake layers with it, put one layer on top of another and decorate to your taste. I usually cut out the edges of the cake, finely crumble it and then just sprinkle it over the cake. You can also cut it in more layers if you wish. And if you want more moisture cake, then sprinkle some light syrup on top of each layer, before spreading the cream. I usually use 1 cup of water and 2 tbsp of sugar for syrup, just mix the sugar in hot water and sprinkle over evenly. Enjoy!!!