Honey cake with a delicate creamy layer

Honey cakes with honey and orange zest

So, this recipe is for about six servings, but you can adjust the amounts of ingredients so that the honey cakes will please all your guests.

To prepare you will need:

Dough:

• 3 whole eggs;
• 80 grams of sugar;
• 100 grams of liquid honey;
• 100 grams of wheat flour;
• 1 teaspoon of baking soda.

Cream:

• 400 milliliters of milk;
• 3.5 tablespoons of wheat flour;
• 150 grams of powdered sugar;
• 200 grams of butter;
• Vanillin to taste.

Orange glaze and caramel:

• 2 whole oranges;
• 150 grams of sugar;
• 100 grams of chocolate of your choice.

The recipe is simple.

Caramel

Let's start with the orange caramel. It will decorate our honey cake and impart a subtle citrus flavor. First, remove the zest from the orange and cut it into thin strips. Squeeze the orange juice and combine the juice and zest in a saucepan with the sugar. Bring the mixture to a boil over high heat, then simmer for about an hour, stirring constantly.

As you can see in the photo, the mixture will eventually resemble caramel. Once the desired consistency is reached, turn the saucepan at an angle.

Make sure the candied fruit and caramel are separated. The caramel will go into the cream, and the candied fruit will decorate the cakes.

Dough

While the caramel is cooking, it's best to save time and get to work on the dough. The classic recipe is as follows: separate the yolks and whites into two bowls. Whisk the yolks with sugar until the mixture takes on a delicate lemon color. Continue whisking while pouring in the honey. Sift the flour into this mixture and add the baking soda. Continue whisking vigorously to avoid lumps.

To ensure the cakes are tender, beat the egg whites until stiff peaks form, then fold them into the yolks, adding them a little at a time. This essentially makes a sponge cake recipe. Pour the resulting sponge cake onto a baking sheet, which MUST be lined with parchment paper. The dough should be evenly distributed, and when smoothing it with a spoon, be careful not to press it too hard. Otherwise, the cakes will simply collapse.

Place the baking sheet in a preheated oven at 200 degrees Celsius for about ten minutes. Once the dough has cooled slightly, carefully roll it up, along with the parchment paper, into a roll.

Cream

Now it's time to make the cream. Divide the milk into two portions: place one on the stovetop, and mix the other with the flour. When the milk boils, pour in the cool milk and flour. Cook this milk cream until it thickens completely. This usually only takes a couple of minutes. Cool the cream to room temperature and whisk thoroughly.

Add vanilla and caramel to the mixture and continue beating, avoiding lumps. You can add chopped candied fruit to the cream, although the original recipe doesn't call for it. Next, stir in the softened butter and powdered sugar.

Carefully unroll the cooled cake, remove the paper, and cut into snail-shaped cakes. Unroll each one and thoroughly coat it with cream. Then, roll the snails back up. You can coat the sides and top with cream, not just the inside—it's up to you.

Refrigerate the cakes for ten to fifteen minutes. Meanwhile, melt the chocolate in a double boiler. This is needed for serving.

Decorate the honey cake you just learned the recipe for with chocolate and candied fruit. Voila! The dessert is ready!

Video recipe for honey cakes