Ingredients
Honey cakes
- 500 grams (17.64 ounces) flour
- 200 grams (7.05 ounces) sugar
- 140 grams (4.94 ounces) butter
- 115 grams (4.06 ounces, approx. 2 large eggs) egg
- 80 grams (2.82 ounces) honey
- 6 grams (0.21 ounces, approx. 1 teaspoon) baking soda
- 3 grams (0.11 ounces, approx. 1/2 teaspoon) citric acid
Strawberry confit
- 250 grams (8.82 ounces) strawberry puree
- 1 tablespoon (15 milliliters) lemon juice
- 30 grams (1.06 ounces) sugar
- 3 grams (0.11 ounces, approx. 3/4 teaspoon) pectin NH
Caramel cream
- 100 grams (3.53 ounces) butter
- 370 grams (13.05 ounces, approx. 1 can) boiled condensed milk
- 70 grams (2.47 ounces, approx. 1/3 cup) heavy sour cream
Vanilla cream
- 400 grams (14.11 ounces, approx. 14.1 ounces) cream cheese
- 120 grams (4.23 ounces, approx. 1/2 cup) whipping cream
- 20 grams (0.71 ounces, approx. 2 tablespoons) powdered sugar
- 1 teaspoon (approx. 5 milliliters) vanilla paste
Equipment
- Heavy Bottomed Saucepan
Ensures even heat distribution for melting sugar without scorching. Pro tip: Avoid stirring to prevent crystallization.
- Stand Mixer
Utilize both the Petal and Whisk attachments for the perfect texture in your creams. Keep the bowl chilled for faster whipping.
- Rolling Pin and Parchment Paper
Prevents sticking and ensures uniform layers. A non-stick rolling pin works wonders.
- Oven
Preheat to 338°F (170°C) for even baking. Use a thermometer to ensure accuracy.
- Blender
For grinding the extra dough into crumbs. Pulse gently to avoid turning it into powder.
Instructions
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Servings
The magic of this Honey Cake is best experienced with thoughtful serving suggestions. For an elegant touch, serve each slice with a drizzled honey accentuating the natural sweetness. 🍯
Pair it with a scoop of vanilla ice cream 🍨 or a dollop of whipped cream to contrast the rich layers. Fresh strawberries or a mixed berry compote can add a fresh and tangy twist. 🍓
If you're planning a tea party, consider serving bite-sized pieces alongside a pot of your favorite brew. For a holiday gathering, a sprinkle of powdered sugar over the top adds a festive flair. 🎉
Variations
Want to make this delicious Honey Cake gluten-free? Swap regular flour with your favorite gluten-free blend. Make sure it's a 1:1 substitute to maintain the same texture and flavor. 🌾❌
For a vegan twist, replace butter with vegan butter, eggs with a flaxseed or chia seed mixture, and heavy sour cream with coconut cream. Ensure the cream cheese is also vegan. Get the same indulgence, minus the animal products! 🍃
Faq
- What if I don’t have a stand mixer?
An electric hand mixer will work too! It might take a little longer, but you'll still get those smooth, fluffy textures.
- Can I use store-bought strawberry puree?
Absolutely! Just make sure it's 100% pure puree without added sugars or preservatives for the best results.
- How do I store the Honey Cake?
Wrap it tightly in plastic wrap and keep it in the fridge for up to 5 days. The flavors meld beautifully over time!
- Can I freeze the layers?
Yes, you can freeze the baked layers. Just be sure to wrap them separately in plastic wrap and aluminum foil to prevent freezer burn.
- How can I make my fillings less sweet?
Reduce the sugar in the caramel and vanilla creams by half, or enhance with a pinch of sea salt to balance the sweetness.
- Can I add nuts or other mix-ins to the layers?
Definitely! Chopped walnuts or hazelnuts add a delightful crunch and flavor variation. Fold them in before baking the layers.