As the name suggests, Honey cake is a cake with honey as one of the main ingredients. There are many recipes for this cake, and in most of them suggest a similar preparation method, the difference lying solely in the additions. Depending on the recipe, the tops of the honey cake might be covered with custard cream or semolina cream, often dulce de leche cream and jam, as well as nuts. I mostly like to cover the tops of the honey cake with custard cream and dulce de leche cream, and I always add jam and walnuts as well. Honey cake made this way tastes the best. The recipe for honey cake with cream, jam and walnuts can be found below. Happy baking.
Ingredients for honey cake.
- 500 g all-purpose flour + extra for dusting
- 100 g icing sugar
- 1 teaspoon of vanilla extract
- 100 g honey
- 2 egg yolks
- 1 egg “L”
- 250 g cold butter
- 1,5 teaspoon of soda
- a pinch of salt
- 600 ml milk
- 60 g vanilla pudding powder
- 200 g butter
- 80 g crystal sugar
Dulce de leche cream:
- 400 g dulce de leche
- 250 g butter
- 1 jar of plum jam (280 g)
- 100 g walnuts
How to make honey cake.
Preparation of honey pastry.
Pour the sifted flour, icing sugar, salt, soda and cold butter into a bowl. Using a kitchen mixer with a hook attachment, mix all the ingredients together until they start to combine. At that point, add the egg, egg yolks, honey and vanilla. Quickly knead the pastry, shape it into a ball and wrap it with cling film. Put the pastry in the fridge for 1 hour.
After removing it from the refrigerator, divide the pastry into 3 parts and roll out each part thinly on a surface lightly sprinkled with flour. Place the rolled out pastry in a baking tray lined with baking paper and bake it for 12-14 minutes in an oven preheated to 180 degrees Celsius. Cool it down.
Preparation of custard cream and dulce de leche cream.
Pour 400 ml of milk into a pot, add crystal sugar and bring it to a boil. Mix 200 ml of milk with pudding powder in a cup. When the milk in the pot starts to boil, pour the pudding from the cup and, stirring constantly, cook for 2-3 minutes from the moment it starts to boil again. Next, remove the pot from the heat, put cling film on the custard and let it cool down.
Custard cream: put the soft butter in a bowl and rub until fluffy and creamy, then add the cold custard in small batches, all while rubbing.
Dulce de leche cream: in a separate bowl, cream the butter, then add the dulce de leche in small batches.
Assembly of honey cake.
Put the walnuts in a pan and roast them over a very low heat for 5-6 minutes, stirring occasionally. Cool the roasted walnuts, and chop them with a knife.
Cover the first layer of honey cake with half of the plum jam, on top which place 2/3 of the custard cream. Next, cover it with the second layer of honey cake, on top which also place the jam, then the dulce de leche cream. Place the last top of honey cake on the cream, spread the remaining 1/3 of the custard cream on it and sprinkle with the chopped walnuts. Put the cake in the fridge for a few hours. This cake tastes best the following day, and even after two days.
Good to know when making honey cake.
The metal baking tin I used for baking the tops of the honey cake had a measurement of 35 by 25 centimetres. I only baked one cake top at a time, so I didn’t roll out all parts of the pastry at the same time, only the one I was baking at the time, and kept the rest of the pastry in the fridge until rolling.
I prepared my pastry using a kitchen mixer, but the ingredients can also be mixed on a pastry board.
Do you like desserts with honey? If so, try our recipe for Honey tartlets with fruits.