Elementary honey cake

Ingredients

Honey cake layers

2 eggs
100 grams (3.5 ounces) butter (82.5% fat)
200 grams (7.1 ounces) sugar
100 grams (3.5 ounces) honey
10 grams (0.35 ounces) baking soda
450 grams (15.9 ounces) flour

Cream

300 grams (10.6 ounces) mascarpone
1 tablespoon anglaise

Equipment

Water bath setup
Combine a heatproof bowl with a saucepan to create a gentle heating environment for your ingredients without scorching them. Make sure the bowl fits snugly over the saucepan to trap steam.
Silicone mat
This non-stick surface makes rolling out dough a breeze and helps prevent sticking. Dust it lightly with flour for best results.
Pastry bag
Choose a sturdy bag with a large nozzle to easily pipe the cream onto the cake layers. If you're in a pinch, a ziplock bag with a corner cut off can work as well.
Oven
Preheat to 356°F (180°C) to ensure even baking. Use an oven thermometer for accuracy, as oven temperatures can vary.
Baking sheet
Essential for baking your rolled-out dough into perfect layers. Line with parchment paper for easy removal.

Instructions

Step 1

Prepare all ingredients ahead of time. This recipe will make two small 12 cm (4.72 inch) honey cakes.

Step 2

In a water bath, combine the eggs, butter, sugar, and honey. Stir immediately and continuously to prevent the eggs from scrambling.

Step 3

Tip: Use a whisk for more consistent stirring.

Step 4

Once the mixture becomes homogeneous, add the baking soda and continue stirring until it is fully incorporated.

Step 5

Tip: The mixture will foam up a bit due to the baking soda.

Step 6

Remove the mixture from the heat and add the flour gradually, kneading to form a steep dough.

Step 7

Tip: It might help to use a wooden spoon for initial mixing and then switch to hands as the dough forms.

Step 8

Divide the dough into two equal parts, around 500 grams (17.6 ounces) each.

Step 9

Tip: Use a kitchen scale to ensure equal weights.

Step 10

On a silicone mat dusted with flour, roll out one part of the dough to cover the entire length of the mat.

Step 11

Preheat your oven to 356°F (180°C).

Step 12

Bake the rolled-out dough for 6 minutes.

Step 13

Tip: Keep an eye on the dough as baking times may vary slightly depending on your oven.

Step 14

Remove from the oven and immediately cut out circles of your desired diameter.

Step 15

Tip: Use a sharp cutter or knife for clean edges.

Step 16

Repeat the rolling and baking process with the remaining dough.

Step 17

Allow all cake layers to cool completely before assembling.

Step 18

Whip together the mascarpone and anglaise until smooth.

Step 19

Tip: Ensure your mascarpone is cold for easier whipping.

Step 20

Using a pastry bag, pipe the cream onto the cooled cake layers and assemble your cakes.

Servings

This honey cake is a showstopper on any table, making it perfect for celebrations or a cozy tea-time treat. 🍰

For a truly indulgent experience, serve each slice with a drizzle of honey and a sprinkle of crushed nuts. Not only does it add a delightful crunch, but it also enhances the cake’s natural sweetness.

If you’re feeling fancy, pair this honey cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cold, creamy texture is an excellent contrast to the rich, dense layers of the cake.

Hosting a dinner party? Present the cake on a beautiful stand and decorate it with edible flowers or fresh berries for an Instagram-worthy dessert that’s sure to impress. 🌸🍓

For those who prefer something less sweet, serve with a cup of herbal tea or black coffee. The bitterness of the coffee will balance out the honey’s sweetness, creating a perfectly harmonious flavor profile. ☕️

Variations

Gluten-Free Version: 🌾🚫

Substitute the flour with a gluten-free baking blend. Ensure the blend includes xanthan gum or add it separately to provide the necessary structure to your cake layers.

Vegan Version: 🥥🌱

Replace butter with coconut oil for a plant-based option. Use flax eggs instead of regular eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). For the cream, swap out the mascarpone with a vegan cream cheese or coconut cream.

Faq

How do I prevent the dough from sticking while rolling it out?
Dust your silicone mat generously with flour and sprinkle some on your rolling pin as well. Make sure to keep the dough cold to prevent sticking.
Can I refrigerate the dough before baking?
Yes, refrigerating the dough can make it easier to handle. Wrap it tightly in plastic wrap and let it chill for at least 30 minutes.
How do I know when my honey cake layers are done baking?
The layers should be golden brown and slightly firm to the touch. If in doubt, insert a toothpick; it should come out clean.
Is it possible to make the cream ahead of time?
Absolutely! The cream can be made up to two days in advance. Store it in the refrigerator in an airtight container.
What’s the best way to store the completed honey cake?
Keep it in the refrigerator. Ensure it’s covered well to prevent drying out. It’s best consumed within 3-4 days.
Can I double the recipe to make a larger cake?
Yes, you can double the ingredients to make a larger cake, but make sure you divide the dough and bake in batches for even cooking.