The Best Layered Honey Cake Recipe

CategoryCooking MethodTagsDifficultyAdvanced
Yields1 ServingPrep Time1 hrCook Time20 mins
Yields1 ServingPrep Time1 hrCook Time20 mins

This cake has layers, both figuratively and literally. Delicately sweet with hints of floral honey, every bite is heavenly – trust us. The cake also features a cashew and almond topping to provide a delightful crunch as you bite into the moist cake.

The recipe is split into a few parts – making the honey sponge cake, making honey cream, and the florentine. For the uninitiated, florentines are usually made of nuts and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. Bringing everything together in between the layers is a naturally sweet layer of date paste.

Ingredients

TO MAKE HONEY CAKE SPONGE
 160 g egg whites
 100 g caster sugar
 75 g egg yolks
 45 g all purpose flour
 75 g rice bran oil
 50 g white clover honey
 45 g ground cashew nuts
 26 cm x 36 cm baking tray, lined with parchment paper
TO MAKE HONEY BAVARIAN CREAM
 100 ml milk
 50 g + 100 gram heavy cream
 50 g white clover honey
 2 egg yolks
 5 g gelatine
 3 tbsp water
TO MAKE ALMOND AND CASHEWS FLORENTINE
 100 g almonds
 50 g cashew nuts, chopped
 25 g Florentine powder
 small baking tray lined with parchment paper
TO ASSEMBLE
 honey sponge cake
 honey Bavarian cream
 almonds cashews florentine, lightly pounded to crushed bits
 200 g of ready to use unsweetened red date paste
 16 cm x 16 cm x 8 cm cake tin with removable base

Instructions

TO MAKE HONEY CAKE SPONGE
1

In a bowl, mix together honey and egg yolks (white clover honey is known to be chewy and fudgy, so you need to mix a bit longer for it to dissolve), add in ground cashew-nuts, oil and flour. Mix well.

2

To make meringue, pour the egg whites into a KENWOOD mixer, start to mix with lower speed, then add in caster sugar. Gradually increase the speed from medium to high until a meringue of medium peak is formed.

3

Fold 1/3 of meringue into the honey-egg yolks mixture, fold to combine and then pour the the mixture back into the meringue, fold gently to incorporate.

4

Preheat oven to 180 degrees Celsius. Pour the batter onto the prepared pan and bake in the oven for 20 – 25 minutes until cooked.

5

Once cooked, keep aside to cool.

TO MAKE HONEY BAVARIAN CREAM
6

In a saucepan over medium heat, warm together honey, milk and 50 gram of heavy cream until dissolved.

7

Keep stirring until the mixture is lightly warm, then pour into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and stir over medium heat.

8

Dissolve gelatine with 3 tbsp water, warm in microwave until dissolve. Then mix the melted gelatine into the egg yolks mixture.

9

Keep whisking until the mixture starts to thicken, the mixture should be able to coat the back of a spoon. Remove from heat and keep aside to cool.

10

When the mixture has cooled almost to room temperature, whip the 100 gram heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream into a pipping bag to be assembled later.

TO MAKE ALMOND AND CASHEWS FLORENTINE
11

Preheat oven to 120 degrees Celsius.

12

Mix together all ingredients until combine.

13

Spread evenly on a parchment paper lined tray. Bake for 20 minutes until golden, keep cool.

TO ASSEMBLE
14

Halve the honey sponge cake, use a sharp serrated knife to trim off the crust.

15

Use the base of the cake tin as a guide to cut out two sponges that measure 16 cm x 16 cm and two other that measures 16 cm x 8 cm. The former two will be used as the base and top layer while the latter will be joined together to form the middle layer.

16

Place a 16 cm x 16 cm joconde as the base layer, spread with 50 gram of red date paste, then pipe generously with honey Bavarian cream. Place two pieces of 16 cm x 8 cm sponges over to form a 16 cm x 16 cm square sponge, spread with 50 gram of red date paste and then pipe with the honey Bavarian cream. Finally place the last piece of 16 cm x 16 cm joconde over and then spread with honey Bavarian cream, cover the cream with crushed florentine.

17

Keep the cake in chiller for at least 6 hours before serving.

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This recipe uses Kitchen Machines