SMALL HONEY CAKES

Ingredients

Dough

2 eggs (2 items)
200 grams (7.05 ounces) sugar
100 grams (3.55 ounces) honey
120 grams (4.25 ounces) butter
500 grams (17.65 ounces) flour
1 teaspoon baking soda (1 tsp)

Creme

350 grams (12.35 ounces) sour cream (30%)
250 grams (8.80 ounces) cream cheese or mascarpone
80 grams (2.80 ounces) cream (33-35%)
45 grams (1.60 ounces) powdered sugar
Vanilla to taste

Equipment

Saucepan
Essential for melting your sugar and honey mixture to a perfect consistency. Opt for a non-stick saucepan for easier cleanup.
Water Bath
This helps gently heat your mixture without the risk of burning. Place your saucepan in a larger pan of simmering water for best results.
Rolling Pin
A must-have for rolling out the dough to an even thickness. Wooden or silicone rolling pins work well.
Perforated Mat
Creates the perfect base for your cake layers, ensuring even baking. If you don’t have one, a regular baking sheet works too!
Mixer
Ideal for whipping your crème mixture to a light and fluffy texture. Stand or hand mixers both work great.

Instructions

Step 1

1. **Prepare the Dough**: In a saucepan, mix together 200 grams of sugar, 100 grams of honey, 2 eggs, 1 teaspoon of baking soda, and 120 grams of butter. Tip: It's helpful to cut the butter into small cubes for easier melting.

Step 2

2. Place the saucepan in a water bath, heating and stirring the mixture until it turns a light brown color. Be sure to dissolve all the sugar. Tip: Avoid overcooking to prevent the mixture from turning too dark.

Step 3

3. Remove from heat and let the mixture cool down. Once cooled, gradually add 500 grams of flour in several batches, mixing thoroughly each time until the dough is smooth and elastic, like plasticine.

Step 4

4. Roll out the dough into layers about 4-5 mm (0.2 inch) thick. You can pierce them lightly if you prefer, or bake as is. Using a perforated mat can help achieve a very neat bottom.

Step 5

5. Preheat your oven to 220°C (428°F) and bake the layers for 5 minutes. Let them cool before assembly.

Step 6

6. Tip: This dough can also be used to make cookies; adjust the baking time accordingly.

Step 7

7. **Prepare the Creme**: In a mixing bowl, combine 350 grams of sour cream (30%), 250 grams of cream cheese or mascarpone, 80 grams of cream (33-35%), 45 grams of powdered sugar, and vanilla to taste.

Step 8

8. Use an electric mixer to whisk the ingredients until the mixture is smooth and light.

Step 9

9. Spread the creme between the cooled cake layers and decorate with fresh berries if desired.

Step 10

10. Tip: For the best flavor, let the assembled pastry chill in the fridge for a few hours before serving.

Step 11

11. Enjoy your delicious pastry!

Servings

Serving Suggestions 🎉

This honey cake pairs splendidly with fresh berries. Their tartness beautifully complements the sweet richness of the cake. In the summer, garnish each slice with a dollop of whipped cream and a few blueberries or raspberries. 🍓🫐

For a special occasion, consider adding a drizzle of homemade caramel sauce over the top. The caramel’s deeper sweetness melds perfectly with the honey and crème. 🍯✨

A warm cup of herbal tea or coffee served alongside your cake can elevate the whole experience. The flavors blend together in a comforting and satisfying way. ☕🍰

Variations

Gluten-Free & Vegan Variations 🌾🌱

**Gluten-Free Variation:** Replace the regular flour with a gluten-free blend, ensuring it's suitable for baking. Also, ensure your baking soda is gluten-free. 🧁✨

**Vegan Variation:** Substitute the eggs with flaxseed meal (1 tbsp of flaxseed meal + 3 tbsp of water per egg) and use vegan butter instead of regular butter. For the crème, opt for dairy-free alternatives like coconut cream and a vegan cream cheese. 🥥💖

Faq

Why is my dough not smooth and elastic?
Ensure you're not over or under mixing the ingredients. Also, make sure the mixture is thoroughly cooled before adding flour.
Can I use regular sugar instead of powdered sugar for the crème?
Powdered sugar dissolves more quickly and helps maintain the smooth texture of the crème, so it's preferred. But if necessary, you can blend regular sugar to a finer consistency.
How do I know when the cake layers are done?
The layers should be lightly golden brown and firm to the touch. They generally bake quickly, so keep an eye on them to avoid over-baking.
Can I make the dough in advance?
Absolutely! You can store the prepared dough wrapped in plastic wrap in the fridge for up to 2 days or freeze it for up to a month.
What should I do if my crème is too runny?
Chill the mixture for a bit, and if necessary, whip it again. Ensuring your ingredients are cold before mixing can also help.
How can I enhance the honey flavor?
Use a high-quality, flavorful honey. You can also add a small amount of honey to the crème for an extra boost of flavor.