Triple honey cake
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Triple honey cake

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Ingredients

Adjust Servings:
For the biscuit:
5 Eggs
125 g Caster sugar
125 g Self-raising flour
25 g Potato starch
1 tsp Salt
1 tsp Cinnamon
2 tbsp Honey
For the honeycomb:
250 g Granulated sugar
170 g Honey
Salt
1 tbsp Baking soda
For the glaze:
125 g Unsalted butter room temperature
175 g Icing sugar
2 tbsp + extra Honey
75 g Sour cream room temperature
Cuisine:

Ingredients

  • For the biscuit:

  • For the honeycomb:

  • For the glaze:

Directions

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For the sweet tooth who doesn’t get enough of honey, this triple honey cake is over the top! Make it with a thin, liquid honey of good quality, you can taste the difference.

Triple Honey Cake
Triple Honey Cake

Preheat the oven for the biscuit to 170°C. Beat the eggs with the sugar white and firm for at least 10 min. Mix the flour with the potato starch, the salt and the cinnamon powder and sieve over the egg mixture. Fold it through. Drizzle the honey over the batter and fold it in.

Divide the batter into 2 buttered and floured spring forms (18 cm Ø). Bake for about 25 minutes in the oven. If necessary, lower the oven temperature after approx. 15 minutes to 140°C if the biscuit threatens to become too dark. Remove from the oven and allow to cool completely.

Cover an oven dish with baking paper for the honeycomb. Heat the sugar with the honey and a pinch of salt in a large pan to 147 ° C. Take of the fire. Sift the baking soda over it and stir quickly with a wooden spatula. Pour the mixture directly into the oven dish. Let it rest for at least 30 minutes.

For the glaze, beat the butter with the icing sugar until you have a smooth mixture. Add 2 tbsp honey and the sour cream. Beat until you have a thick glaze. If necessary, cut the top of the biscuits to make them straight. Put 1 biscuit on a cake platter and divide half of the glaze over it. Put the other biscuit on top and add the remaining glaze over and around it. Spread it out smoothly.

Break the honeycomb into pieces and spread some pieces over the outer edge of the cake. Drizzle the cake with honey just before serving. The rest of the honeycomb can be kept for 1-2 weeks in a sealed container.

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