Ingredients
Dough
- 125 grams (4.4 ounces) butter
- 180 grams (6.3 ounces) sugar
- 2.5 tablespoons honey
- 1 teaspoon baking soda
- 2 eggs
- 280 grams (9.9 ounces) flour
Salted Caramel
- 120 grams (4.2 ounces) sugar
- 30 milliliters (1 ounce) water
- 140 milliliters (4.7 fluid ounces) cream (at least 33% milk fat)
- 28 grams (1 ounce) butter
- 0.5 teaspoon salt
Frosting
- 400 grams (14.1 ounces) sour cream (30% fat)
- 200 milliliters (6.8 fluid ounces) cream (30% fat)
- 140 grams (4.9 ounces) sugar
Equipment
- Mixing Bowls
Use large bowls for mixing dough and frosting to keep the ingredients contained.
- Whisk & Mixer
A hand whisk for initial mixing and a stand mixer for whipping up frosting to fluffy perfection.
- Rolling Pin
Essential for rolling out your dough evenly; opt for a non-stick rolling pin.
- Baking Sheets
Non-stick or lined with parchment paper to bake your dough layers without hassle.
- Pastry Bag
Great for piping precisely the salted caramel and frosting, adding that professional touch.
- Oven
Ensure it is preheated and maintains a consistent temperature for even baking.
Instructions
Step 1
Heat the butter, sugar, eggs, and honey using a water bath or on low heat while continually stirring until the sugar is dissolved and the mixture starts to boil. Add the baking soda and heat for another 3 minutes, stirring continuously. Remove from heat, add all the flour, and stir until the mixture is smooth. The warm dough will be soft; if necessary, add additional flour when it has cooled. Wrap the dough in cling film and refrigerate for at least 2 hours. Tip: The dough is easier to handle when it is well chilled.
Step 2
Divide the dough into 10 or 11 pieces. Roll each ball thinly and cut into 16-cm (6.3-inch) diameter rounds. Prick each round with a fork and bake in a preheated oven at 356°F (180°C) for 5-7 minutes. Stack the baked rounds and allow them to cool. Tip: Use a cookie cutter or a plate to get consistently shaped rounds.
Step 3
Combine water and sugar in a saucepan and boil until it transitions to a caramel shade. Stir in the cold butter and then gradually add the hot cream in three stages to avoid splashing, stirring continuously. Cook until the mixture reaches 217°F (103°C) or for about 5 minutes, then remove from heat and add the salt. Beat with a blender and allow it to cool. Tip: Use a heat-resistant spatula to stir the caramel.
Step 4
Beat the cold sour cream and cream with sugar on high speed using a mixer until fluffy. Tip: Chill the mixing bowl and beaters for better results.
Step 5
Spread the frosting on each cake layer. For easier application, use a pastry bag for the caramel and place it on every second layer. Tip: Press gently on each layer to ensure the cake is stable.
Servings
Ready to Dig In? Here's How to Wow Your Guests! 😋🍽️
For a delightful presentation, serve your pastry on a rustic wooden board or a vintage cake stand. 🎂 **Top each slice with a sprinkle of powdered sugar or a drizzle of extra salted caramel for added flavor** and aesthetic appeal. Pair it with a cup of freshly brewed coffee or tea to balance the sweetness. 🍵☕
Want to add a bit more flair? Garnish the plating with fresh seasonal fruits such as berries or figs, and perhaps a *dollop of whipped cream* on the side to enhance the experience. 🍓🍇 Your pastry is also perfect for sharing at a brunch gathering or as a tantalizing dessert for dinner parties.
Variations
Gluten-Free Version 🌾
Replace regular flour with a gluten-free all-purpose flour blend. **Ensure your baking soda and other additives are labeled gluten-free.**
Vegan Delight 🌱
Opt for a plant-based butter and substitute eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Use coconut cream in place of dairy cream and sour cream. Remember, your sugar should be labeled vegan!
Faq
- Why did my dough turn out too sticky?
Chilling the dough for longer and adding a bit more flour should help it firm up nicely.
- How long can I store the pastry layers?
You can store the baked layers in an airtight container for up to 2 days before assembling the cake.
- What's the best way to make sure my caramel is smooth?
Be patient while stirring, and make sure the cream is hot before adding it to prevent crystallization.
- How can I prevent my frosting from becoming runny?
Use cold cream and beat it at high speed. If needed, add a stabilizer like whipped cream powder.
- Can I freeze the completed pastry?
Yes, you can freeze the assembled pastry in an airtight container for up to one month. Thaw it in the fridge before serving.
- How do I give my caramel a deeper flavor?
Cook it until it reaches a deep amber color, but be careful not to burn it!
