Cake “Winter Honey” Recipe
I decided to dilute the classic taste of my favorite dessert with meringue and nuts. It turned out the most winter combination: honey, nuts, spices. This cake was baked for my eldest son’s birthday. There are no indifferent people left, and we have a new version of the cake “Custom-made”.
Cook Time
Cook Time
Honey cakes:
Nut meringue:
Chocolate icing:
  1. Beat the eggs with sugar until smooth. It is convenient to do this with a food processor.
  2. Mix the whipped mass, honey, salt and butter. Put it in a water bath and heat until the butter and sugar are completely dissolved.
  3. Add the soda and stir. The mass will increase in volume by 2-3 times!
  4. Add 300 gr. flour, spices and continue to heat the dough in a water bath. Stirring constantly!
  5. When the dough is well warmed up, remove from the bath, add the remaining flour and knead a homogeneous dough.
  6. Cool and transfer to a bag, let it lie in the refrigerator for about 6 hours (I cooked at night). Divide the dough into 10 parts and bake at 180 degrees for about 10-15 minutes (this is for an ordinary round pie).
  7. Grind the nuts in a blender with 2 tablespoons of sugar (of the total amount) in pulse mode. It is very convenient to do this with the help of a blender attachment to the combine.
  8. Lightly whisk the whites with salt. Add all the sugar in three steps and whisk until “bird’s beak”.
  9. Mix the nuts with flour and mix in the proteins in three steps, gently, with folding movements from the bottom up.
  10. Put the dough on parchment according to the size of your honey cakes (I have a rectangular cake). Before baking, sprinkle a thin layer of powdered sugar twice! Bake for about 15-20 minutes at 180 degrees.
  11. Prepare the glaze: melt the chocolate in a water bath, add vegetable oil and mix everything.
  12. Lubricate the cakes with walnut meringue on the bottom side. On top – a crust of powdered sugar is formed.
  13. Prepare the cream: boil the sugar in milk for about 10 minutes over medium heat. Cool. When cooled, you will get a milky-soft caramel with a pleasant creamy aroma.
  14. Lightly whisk the homemade sour cream and add the milk caramel. Continue whisking until the mixture is well mixed and fluffy. Do not overdo it, otherwise you will get a lump of mass in oil and whey! You can prepare and store sour cream 25-30% using a thickener for sour cream (I prepared it because it didn’t work out after working at the market, it didn’t work out to buy it home) or sour cream, after weighing it in gauze (at least 4 layers) or dense fabric.
  15. Lubricate the cakes with cream and alternate honey cakes with nut meringue. Such a cake is convenient to assemble into a ring (or a suitable shape).
  16. I was assembling a cake box, so my design turned out a little different. I baked cakes for the cake and parts of the “box” in size. Templates and number of parts: Cakes – 18×20 cm – 5 pieces Decor-7×18 cm -2 pieces 7×20 cm – 2 pieces 3×9 cm – 10 pieces (8 for decoration, 2 spare)
  17. The corners of the “box” were fastened with melted chocolate, and all this was fixed before leaving the cake to soak. Let the cake soak and, before finishing the decoration, smear with cream, lay out the berries, remove the fixing tape. The sides of the “box” can also be decorated with cream imitating melting snow or icicles.
  18. Sprinkle the top with powdered sugar, creating the impression of a light snowball.
  19. And here’s what a piece of cake looks like on the cut!
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