Honey cake with brandy, creamy dried apricots puree, roasted candied almonds & cream cheese

Ingredients

Cake layers

110 grams (3.9 ounces) eggs
75 grams (2.65 ounces) sugar
75 grams (2.65 ounces) demerara sugar
50 grams (1.75 ounces) flour (for brewing)
400 grams (14.1 ounces) flour
300 grams (10.6 ounces) butter 82.5%
15 grams (0.53 ounces) baking soda
10 milliliters (0.34 ounces) lemon juice
28 milliliters (0.95 ounces) brandy
70 grams (2.5 ounces) fragrant honey

Roasted candied almonds

375 grams (13.2 ounces) sugar
115 milliliters (3.9 ounces) water
150 grams (5.3 ounces) almonds
1 teaspoon (5 milliliters) lemon juice

Creamy puree with dried apricots

350 grams (12.35 ounces) dried apricots
80 milliliters (2.7 ounces) cream 33-35%

Cream cheese

370 grams (13.05 ounces) cream cheese
170 grams (6 ounces) sour cream (with high fat content)
80 grams (2.8 ounces) powdered sugar

Equipment

Standing Mixer
This is essential for whipping the eggs and sugars to the perfect consistency. Make sure your bowl and whisk attachment are clean and dry for the best results.
Thermometer
Helps you accurately measure the temperature of the dough, ensuring it reaches the ideal 76-78 °C (170-175 °F) for optimal baking.
Silicone Mat
A non-stick surface that makes it easier to work with caramelized nuts and simplifies cleanup.
18 cm Cake Pan
Makes it easy to achieve uniformly sized cake layers. A springform pan is particularly useful for easy release.

Instructions

Step 1

**Note:** This recipe is for making one cake. The photo shows a double portion.

Step 2

All ingredients should be at room temperature.

Step 3

1. **Prepare the Cake Layers:**

Step 4

Whip the eggs with both types of sugar for 4-5 minutes until the mixture turns white and increases in volume. Ensure your eggs are at room temperature for best results.

Step 5

Add the room-temperature butter, 50 grams of flour for brewing, honey, baking soda quenched with lemon juice, and mix well.

Step 6

Brew the dough in a water bath while continuously stirring for 4-5 minutes. Then add brandy and continue to cook for another 5-6 minutes. The temperature of the dough should reach 76-78°C (170-175°F). Use a thermometer for accuracy.

Step 7

Allow the dough to cool down to 40°C (105°F). Gradually stir in the sifted flour and knead the dough until it becomes elastic. It should not stick to your hands, but it should not be overly firm either. Set aside for 5 minutes.

Step 8

Preheat the oven to 180°C (355°F) in convection + top mode.

Step 9

Roll out each piece of dough (approximately 120 grams per layer) to a diameter of 18 cm. Prick with a fork and bake for 3-4 minutes.

Step 10

Cut the baked layers to uniform shapes for assembly later.

Step 11

2. **Prepare the Roasted Candied Almonds:**

Step 12

Rinse the almonds, then bake them in the oven or fry in a pan. Peel and chop them coarsely.

Step 13

In a saucepan, combine sugar and water. Heat over medium heat until the mixture boils, then skim off any foam. Continue to cook until the mixture turns a caramel-golden brown with lemon juice added 5 minutes after it starts boiling.

Step 14

Mix the almonds with the caramel, then pour onto a silicone mat to cool.

Step 15

3. **Prepare the Creamy Puree with Dried Apricots:**

Step 16

Rinse the dried apricots and soak them in boiling water for 15 minutes.

Step 17

Drain and squeeze excess water from the dried apricots. Blend with cream until smooth.

Step 18

4. **Prepare the Cream Cheese Mixture:**

Step 19

Whip the cream cheese, sour cream, and powdered sugar in a mixer bowl until smooth. Taste and adjust the sweetness if needed.

Step 20

5. **Assemble the Cake:**

Step 21

Just before assembly, mix the crushed roasted nuts with the dried apricot puree.

Step 22

Layer the cake as follows: cake layer, dried apricot puree with roasted nuts, cream cheese mixture, another cake layer, and so on.

Step 23

Wrap the assembled cake in plastic wrap and refrigerate for 5-6 hours.

Step 24

Finish by coating the cake with your choice of cream. For decoration, you can use a mixture of cream cheese butter-cream, butter, powdered sugar, and dried apricot puree.

Servings

How do you make such an extraordinary dessert stand out even more? By presenting it with style and flair, of course! Here are some fun and irresistible serving suggestions:

🎉 Party-Perfect Platter: Arrange the slices on a serving platter lined with fresh mint leaves and edible flowers. The contrast of colors will make your cake the show-stopper of any gathering!

🍨 Decadent Duet: Serve each cake slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, enhancing the rich, creamy flavors.

☕ Afternoon Delight: Pair a slice with a hot cup of your favorite tea for a relaxed yet sophisticated afternoon treat. Earl Grey or chamomile works wonderfully!

🍷 Wine & Dine: For a unique twist, pair this cake with a sweet dessert wine or a well-chilled Moscato. The flavors meld together into an unforgettable after-dinner experience!

Variations

No one should have to miss out on this delightful cake! Here are some easy swaps to make it gluten-free and vegan:

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour. Ensure it contains xanthan gum for best results.

Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a vegan butter alternative. For the cream cheese, use a dairy-free cream cheese and a vegan whipped cream instead of whipping cream.

🌱 **Pro Tip**: Double-check that all your ingredients, particularly the brandy and sugars, are certified gluten-free and/or vegan to avoid any dietary mishaps.

Faq

What should I do if my dough is too sticky?
Beginner pastry chefs often find their dough sticky. Simply sprinkle in a bit more flour and continue kneading until it becomes manageable but not hard.
Can I use regular white sugar instead of demerara sugar?
Yes, you can substitute regular white sugar for demerara sugar. Just note that demerara sugar adds a richer flavor and more texture.
How do I ensure my cake layers bake evenly?
Intermediate pastry chefs should use an oven thermometer to make sure your oven is at the correct temperature and rotate the cake pans halfway through the baking time. Also, spreading the dough evenly in the pan is crucial.
Can I make the apricot puree ahead of time?
Absolutely! Prepare and store the apricot puree in the fridge for up to three days. Just give it a quick stir before using it in your cake.
How can I add more complex flavors to this cake?
Experienced pastry chefs: Try infusing the honey with a hint of lavender or adding a splash of orange blossom water to the cream cheese mixture for an aromatic twist.
What's the best way to store the cake to maintain its freshness?
Wrap the cake tightly in plastic wrap and store it in the refrigerator. It can last for up to a week and often tastes better the next day as the flavors meld together!