Ingredients

Honey Cake Layers

  • 2 eggs
  • 200 grams (7.05 ounces) buckwheat honey
  • 110 grams (3.88 ounces) sugar
  • 180 grams (6.35 ounces) butter
  • 8 grams (0.28 ounces) baking soda
  • 450 grams (15.87 ounces) flour

Cranberry Curd

  • 120 grams (4.23 ounces) cranberry puree
  • 70 grams (2.47 ounces) sugar
  • 3 egg yolks
  • 15 grams (0.53 ounces) cornstarch
  • 30 grams (1.06 ounces) cold water
  • 80 grams (2.82 ounces) butter
  • 15 grams (0.53 ounces) whipping cream

Orange Cream

  • 200 grams (7.05 ounces) orange juice
  • 3 egg yolks
  • 150 grams (5.29 ounces) sugar
  • 90 grams (3.17 ounces) butter
  • 40 grams (1.41 ounces) cornstarch
  • 320 grams (11.29 ounces) cream cheese
  • 320 grams (11.29 ounces) whipping cream

Coating Cream

  • 210 grams (7.41 ounces) cream cheese
  • 70 grams (2.47 ounces) butter
  • 70 grams (2.47 ounces) powdered sugar

Equipment

  • Thick-bottomed Saucepan

    A thick-bottomed saucepan helps prevent burning and ensures even heating. Perfect for creating our honey cake layers and curds.

  • Whisk

    An absolute must for mixing your ingredients smoothly and ensuring a lump-free batter and curd.

  • Parchment Paper or Teflon Mat

    Essential for rolling out and baking your cake layers without sticking. Plus, it's easy to clean up!

  • Pastry Bag

    A pastry bag allows precise application of creams and curds—great for creating beautiful, even layers.

  • 18cm (7.09 inch) Ring and Acetate Tape

    The ring ensures uniform shape, while acetate tape helps in achieving smooth sides for your cake.

  • Blender

    For that silky-smooth curd and cream, a blender is your best friend. It ensures all ingredients are mixed to perfection.

Instructions

Step 1

1. In a thick-bottomed saucepan, combine the eggs, honey, sugar, and baking soda. Mix with a whisk. Add the butter, and place the saucepan over low heat. Ensure the butter is cut into small pieces for it to melt uniformly.

Step 2

2. When the butter melts, increase the heat to medium. Keep stirring continuously until the mixture foams and increases in volume. Remove the saucepan from the heat and let it cool to a warm state. Stirring continuously helps prevent the eggs from curdling.

Step 3

3. Sift the flour, and add it to the main mixture in several batches, mixing well with a spoon each time. The dough will be quite sticky. Place it in a plastic bag and refrigerate for 1-2 hours. Chilling the dough makes it easier to handle later.

Step 4

4. Preheat the oven to 338-356°F (170-180°C). Divide the cooled dough into 8 equal parts. Roll each part on a Teflon mat or parchment paper into circles of about 19-20 cm (7.48-7.87 inches) in diameter. Use an 18 cm (7.09 inches) ring as a guideline for rolling out.

Step 5

5. Bake the layers for 5-7 minutes, until fluffy and golden. Right after baking, cut them into circles of 18 cm (7.09 inches) in diameter, saving the edges for later sprinkling. Let the cake layers cool a bit before removing from parchment paper to prevent breaking.

Step 6

6. For the cranberry curd, dilute the cornstarch in cold water until no lumps remain. In a thick-bottomed saucepan, combine cranberry puree, sugar, and egg yolks. Mix and place the saucepan over medium heat.

Step 7

7. Pour the cornstarch mixture in a thin stream, stirring constantly until the mixture thickens and comes to a boil. Remove from heat immediately.

Step 8

8. Add the butter to the mixture and let it melt. Then add the cream and blend until smooth. Transfer to a pastry bag and refrigerate.

Step 9

9. For the orange cream, squeeze fresh juice from oranges and combine it in a thick-bottomed saucepan with cornstarch, egg yolks, and sugar. Mix thoroughly with a whisk.

Step 10

10. Cook over medium heat, stirring continuously until the mixture thickens and boils. Remove from heat and add butter. Blend until smooth, then pass through a sieve. Cover with cling film and refrigerate until cooled.

Step 11

11. In a separate bowl, whip the cream cheese and whipping cream until fluffy. Add the cooled custard base and whip a bit more. All components should be well chilled for a smoother consistency.

Step 12

12. Prepare an 18 cm (7.09 inches) ring lined with acetate tape. Assemble the cake in the following order: a cake layer, 150 grams (5.29 ounces) of orange cream, a cake layer, 120 grams (4.23 ounces) of orange cream, 50 grams (1.76 ounces) of cream around the perimeter, 1/3rd of the cranberry curd in the middle, and repeat until all layers are used.

Step 13

13. Place a load on top of the assembled cake and refrigerate for at least 8 hours. This helps the cake layers to set and absorb the creams.

Step 14

14. For the coating cream, whip the butter at room temperature until fluffy and light. Add powdered sugar and continue whipping.

Step 15

15. Add cream cheese and whip until smooth and homogeneous.

Step 16

16. Cover the finished cake with the coating cream and sprinkle the ground honey biscuit cuttings all over the cake. Ensure an even coating for a professional finish.

Servings

Serving this **Honey and Citrus Cake** is a joy to the senses. 🍰
**Standard Serving**: Slice and serve chilled for a refreshing burst of citrus with every bite. This cake tastes even better if left overnight for the flavors to meld together.

**Party-Perfect Presentation**: Garnish the cake with fresh orange slices, a sprinkle of powdered sugar, or even dollops of extra cranberry curd around the edges. This not only makes it visually stunning but also adds extra layers of flavor. 🎉

**Pairing Ideas**: Serve with a cup of hot tea for a cozy afternoon treat or with a glass of sparkling wine to impress your dinner guests. The effervescence of the wine complements the tangy citrus and honey perfectly. 🥂

**Seasonal Twist**: Top the cake with seasonal fruits like pomegranates in winter or slices of ripe peaches in summer. This gives a fresh and seasonal flair to your dessert, making it perfect for any time of year. 🍑

Variations

Creating a **Gluten-Free** and **Vegan** version of this cake is easier than you think! 🌱

Gluten-Free Variation: Replace the flour with a gluten-free all-purpose flour blend. Make sure the blend you choose contains xanthan gum or add a teaspoon yourself to help with texture.

Vegan Variation: For the egg replacement in the cake layers, use flaxseed meal (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). Swap butter with coconut oil or vegan butter, and use dairy-free cream cheese and whipping cream for the creams. And for the honey, opt for a vegan-friendly honey alternative like maple syrup or agave nectar. 🌿

These variations ensure that everyone at your table can enjoy a slice of this delightful cake, no matter their dietary needs! 🥧

Faq

  • Why is my cake so dense?

    This could be due to overmixing the dough or using expired baking soda. Be gentle with your mixing and ensure your ingredients are fresh for the best result.

  • Can I use store-bought cranberry puree?

    Yes, you can use store-bought cranberry puree, but making it fresh ensures a brighter flavor and better texture in your curd.

  • How do I prevent my cream from curdling?

    Make sure to mix the cream cheese and whipping cream when they are both at room temperature to prevent curdling. Also, incorporate them slowly and gently.

  • How long can I store this cake?

    This cake can be stored in the refrigerator for up to 4 days. The flavors often improve, making it taste even better after a day or two.

  • How do I achieve perfectly even cake layers?

    Roll out the dough on parchment paper and use an appropriately sized ring to cut perfect circles. Weighing the dough portions helps ensure they’re all the same size.

  • Can I freeze the cake layers in advance?

    Yes, you can freeze the baked cake layers. Just make sure to wrap them well in plastic wrap and defrost them at room temperature before assembling your cake.

Nutrition facts

Honey cake with cranberry curd and orange cream
Recipe Yield:8 servings
Calories:Approximately 4000-4500 calories for the whole cake
Calories (Min - Max):4000 - 4500
Total Fat:260g
Saturated Fat:160g
Protein:50g
Total Carbohydrate:480g
Total Sugars:300g