This delectable dessert combines the richness of honey with the lightness of cream for a treat that’s sure to delight your taste buds. With layers of moist sponge cake infused with honey and topped with a luscious cream, every bite is a symphony of flavors and textures. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is the perfect choice. Follow our easy recipe to create a masterpiece that will impress family and friends alike!
Ingredients:
- Honey: 1 teaspoon
- Water: 100 grams (3.5 ounces)
For the Cake:
- Chicken Eggs: 3 pieces, equivalent to 180 grams (6.3 ounces)
- Sugar: 100 grams (3.5 ounces)
- Honey: 100 grams (3.5 ounces)
- Baking Soda: 1 teaspoon, equivalent to 5 grams
- Wheat Flour: 150 grams (5.3 ounces)
For the Cream:
- Heavy Cream (33% fat): 300 grams (10.6 ounces)
- Sweetened Condensed Milk: 300 grams (10.6 ounces)
Instructions:
In a stand mixer, beat the eggs with sugar until they form a fluffy white mixture.
While the eggs are beating, prepare the honey: place honey and baking soda in a saucepan, and stirring constantly (for 2-3 minutes), bring the honey-soda mixture to a beautiful amber color over medium heat.
Remove the saucepan from the heat (by this time, the eggs with sugar should be well beaten) and gradually add the hot honey (one spoonful at a time) into the whipped eggs with sugar, stirring constantly to prevent curdling.
Gradually sift the flour through a sieve into the egg-honey mixture. Gently and quickly, folding movements (to preserve the airiness of the whipped eggs), mix the dough with a spatula/whisk after each addition of flour.
The result should be a light, airy dough, reminiscent of sponge cake in consistency. Pour the dough into a greased and floured baking pan and rotate the pan around its axis to create a small funnel in the dough (this way, the finished cake will not have a “cap”).
Place the baking pan with the dough in a preheated oven. Bake the sponge cake for 40 minutes at 160°C (320°F) (adjust the temperature according to your oven). Check for doneness with a toothpick—it should come out dry.
Once cooled, cut the sponge cake into 3 layers.
Soak each layer with syrup and spread with cream.
Apply the cream to the top and sides of the cake and sprinkle the finished cake with crumbled sponge cake (or decorate to your liking). You can let the cake sit in the refrigerator or enjoy it immediately.
Enjoy your meal!
