Honey Cake with Soft Cream Filling

Honey Cake with Soft Cream Filling

Honey Cake with Soft Cream Filling

 

Ingredients

 

For the dough:

  • 50 gram butter or margarine
  • 350 gram flour
  • 80 gram brown sugar
  • 1 egg
  • 1 teaspoon soda bicarbonate
  • 3 tablespoons of milk
  • 60 gram Raw Sunflower Honey

 

For the cream:

  • 3 egg yolks
  • 3 tablespoons of vanilla sugar
  • 3 tablespoons flour
  • 550 ml milk
  • 200 gram butter or margarine
  • 80 gram powder sugar
  • 2 tablespoons rum 
  • 4 tablespoons milk
  • 1 tablespoon rum

 

To cover:

  • 10 dkg dark chocolate
  • 50 gram butter 


Preparation

For the dough:

Melt the butter, egg, brown sugar, milk and honey in a bowl over steam. Remove from the heat and cool, stirring for a few minutes. Add the flour, baking soda and knead into a smooth dough. Divide into three loaves and stretch each, while still warm, to the thickness of a knife blade. Bake on a 30cm x 34cm baking sheet lined with baking paper or on the back of a baking sheet in a 180 degree oven for 8-10 minutes, until golden brown. Be careful not to burn it.

For the Cream:

In a bowl, mix the egg yolks with the sugar, then add the flour and milk.Combine well and cook over low heat to make a thick, smooth cream. Once ready, allow to cool.


While the cream cools, mix the butter with the powder sugar and rum in a large bowl. Stir in the cooked cream. Combine well to get a shiny, silky cream.


Mix the 4 tablespoons of milk with the tablespoon of rum and smear the cake to soften. Layer the cakes with the cream.

For the chocolate top:

Melt the chocolate over steam, then spread evenly on top of the cake. When cooled down, put in the fridge and store there until served.

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