Honey Cake

My youngest’s birthday is approaching… and when it came to choosing a cake, there were no doubts… the beloved tiramisu has long been replaced with a new contender)) It’s a honey cake, BUT! With a tiramisu-inspired cream 😅

You will need:

Dough:

• 80g honey
• 140g sugar
• 100g butter
• 1 tsp baking soda
• 2 eggs
• 410g flour

Cream:

• 200g heavy cream
• 450g mascarpone (or sour cream with 25-30% fat content for a denser cream)
• 4 egg yolks (optional)
• 100g powdered sugar

Let’s start with the dough.

1. In a saucepan, combine the butter, sugar, and honey.
2. Place it over medium heat and stir until it comes to a boil, then remove from heat.
3. Add the baking soda and continue stirring until the mixture darkens and takes on the familiar golden color of the honey cake.
4. Set the mixture aside to cool.
5. Once the honey, butter, and sugar mixture has cooled, add the eggs and mix well.
6. Then add the flour and knead until the dough comes together. The dough will be sticky.
7. Now, let the dough cool.
8. When the dough is cooled, it will become elastic and easy to roll out.

Now, prepare the cream.

1. Whisk the egg yolks with half of the sugar until they become fluffy and pale in consistency, then mix them with the mascarpone cheese.
2. Whip the cream until it reaches a fluffy consistency, but not too thick, and gently fold it into the mascarpone mixture.
3. Add the remaining powdered sugar and mix again. The cream is ready.

Let’s return to the dough.

2. Now, divide the dough into approximately 9-10 portions.
3. Roll each portion into a 20-22 cm mold. You can either cut out the shape directly or trim the shape after baking.
4. Bake the layers at around 170 degrees Celsius for about 4-5 minutes, depending on your oven. I baked them for no more than 4 minutes. While the layers are still warm, you can easily cut out the desired shapes.
5. Place all the cut-out pieces from the baked layers into a blender or food processor and pulse until they turn into crumbs.
6. Now, start assembling the cake. Spread about 70g of cream on each layer. Finally, coat the entire surface of the cake with cream and sprinkle it with the crumbs.