Honey cake with cream cheese: a simple step-by-step recipe

Break 2 eggs into a bowl (use the white and yolk), add a little salt and mix until smooth with a regular whisk.

Add 180 grams of sugar and beat with a whisk until dissolved and a soft foam forms.

Add 100 grams of natural honey and mix again until a homogeneous mass is formed.

Add 100 grams of softened butter.

Place the bowl in a double boiler and heat gradually, without bringing the contents to a boil. During cooking, all the ingredients will dissolve and mix with the honey and butter, and the mixture will increase in volume slightly and lighten in color.

Remove the bowl from the heat and add 1 teaspoon of soda to the hot mixture and mix thoroughly.

Cover the bowl with a lid (or cling film) and let it cool completely. This usually takes a little over an hour.

After an hour, continue cooking. Stir the mixture again until smooth and add 400 grams of pre-sifted flour in 3-4 additions.

Once all the flour has been incorporated into the dough, finish kneading with a mixer and special hook attachments. This will ensure the dough is as soft and elastic as possible.

Cover the dough with cling film and refrigerate for 2 hours so that it becomes thicker and more pliable and easier to roll out.

After 2 hours, take out the dough, remove the cling film and prepare a place for rolling out the cakes, sprinkling with flour.

Divide the dough into three unequal parts.

The secret is that during the rolling process, we'll have quite a bit of scraps left over, which we'll then add to the third ball. This will be enough to make the final cake.

Step 2 – bake the honey cakes.

Cut the parchment paper to the size of the baking sheet and sprinkle with flour.

Place the lump of dough in the center of a sheet of parchment paper and sprinkle it with flour.

Roll out the dough into a circle, 3-4 mm thick.

Cut out the desired number or letter from the dough using a template previously drawn on paper.

Cut out a 10 cm diameter hole in the center (you can do this with a bowl) and remove the dough scraps from the parchment.

We make holes all over the circle with a fork so that the dough does not bubble during baking and rises more evenly.

The finished cake should be golden brown (as in the photo), but still soft enough. There shouldn't be any fingerprints left on the surface when you press on it.

Repeat steps 14-19 to get 3 identical honey cakes.

From the remaining dough you can make cookies to decorate our cake.

Step 3 – prepare the cream cheese.

Prepare all the ingredients. If you don't have powdered sugar, you can make it from regular sugar and ground sugar in a coffee grinder. The cheese and cream need to be refrigerated to ensure a stable and smooth custard.

Place half a kilogram of cold cottage cheese into a bowl.

Add 220 grams of powdered sugar and 250 grams of cream.

Beat all ingredients with a mixer. Start at the lowest speed, gradually increasing to high speed as the mixture thickens. The result should be a soft, elastic cream cheese that holds its shape well.

Dry the canned peaches with a paper towel and cut into small cubes. We'll layer them on top to create a fruit layer.

Step 3 – Assembling the cake

Transfer the cream into a culinary syringe or a special bag.

Lightly grease the bottom cake layer with cream and place it on the base.

Pipe beautiful droplets of crepe onto the cake base. You can use a classic A1 round tip, a marshmallow tip, or a regular piping bag.

Add some peach cubes.

Place the second cake layer and pipe the cream cheese in the same way as on the first one.

We also place peach pieces between the drops of cream.

Cover the third cake layer with cream drops, as in the photo, and let it sit in the refrigerator for 2-3 hours (or even better, overnight).