Honey Cake

honey cake

honey cake

 

 

This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for  some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!

Recipe was adapted from grabandgorecipes.com

 

Ingredients:

6 eggs

1  1/4 cup sugar

3 Tbsp. honey
2 1/2 cups all-purpose flour
2 tsp. baking soda + 1 tablespoon vinegar
1 tsp. vanilla extract
Frosting:
2 sticks butter room temperature
16 ozs. mascarpone cheese
4 ozs. cream cheese room temp.
1 1/2 can condensed milk

soaking:

1/2 cup boiling  water cooled

1/4 cup heavy whipping cream or half/half

2 tablespoons condensed milk

( mix all ingredients together)

 

Optional :

toasted walnuts,peanuts,or almonds.

prunes

caramel

toffee bites

cheerios or trader joes O’s

 

Directions:

Preheat the oven to 325 degrees F.
On high speed beat the eggs until pale and fluffy.
Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
Mix baking soda with vinegar and add to eggs mixture.
 Gradually add in flour. Go slowly so the batter stays fluffy.
Line the bottom with parchment paper and spray two springform baking pans  (9” round) with cooking spray.
Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.
Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.
Frosting:
Beat together butter with cream cheese.
With mixer still running, slowly and gradually pour in condensed milk.
Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.
Assembling:
Slice two cakes in half.
pour,spray, or drizzle  soaking mixture on first layer.
Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).
Repeat the steps with each layer.
Spread the rest of the frosting all over the cake.
Decorate the sides and top as desired.
I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.
Honey Cake

Ingredients

  • 6 eggs
  • 1 1/4 cup sugar
  • 3 Tbsp. honey
  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking soda + 1 tablespoon vinegar
  • 1 tsp. vanilla extract
  • Frosting:
  • 2 sticks butter room temperature
  • 16 ozs. mascarpone cheese
  • 4 ozs. cream cheese room temp.
  • 1 1/2 can condensed milk
  • soaking:
  • 1/2 cup boiling water cooled
  • 1/4 cup heavy whipping cream or half/half
  • 2 tablespoons condensed milk
  • ( mix all ingredients together)
  • Optional :
  • toasted walnuts,peanuts,or almonds.
  • prunes
  • caramel
  • toffee bites
  • cheerios or trader joes O's

Instructions

  1. Preheat the oven to 325 degrees F.
  2. On high speed beat the eggs until pale and fluffy.
  3. Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
  4. Mix baking soda with vinegar and add to eggs mixture.
  5. Gradually add in flour. Go slowly so the batter stays fluffy.
  6. Line the bottom with parchment paper and spray two springform baking pans (9” round) with cooking spray.
  7. Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.
  8. Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.
  9. Frosting:
  10. Beat together butter with cream cheese.
  11. With mixer still running, slowly and gradually pour in condensed milk.
  12. Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.
  13. Assembling:
  14. Slice two cakes in half.
  15. pour,spray, or drizzle soaking mixture on first layer.
  16. Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).
  17. Repeat the steps with each layer.
  18. Spread the rest of the frosting all over the cake.
  19. Decorate the sides and top as desired.
  20. I used trader Joes O's (crushed in a blender) on the sides of the cake and drizzled caramel on top.
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Prune Cake “Chernosliv”-Торт Чернослив

Prune Cake "Chernosliv"-Торт Чернослив

Prune Cake "Chernosliv"-Торт Чернослив

This cake is one of the Russian classics.Slightly spongy cake layers are soaked in a sweet syrup,then the layers are spread with delicious sweet buttery sour cream and prune cream filling with a little crunch from walnuts.Then the top and sides of the cake are topped with a light and creamy whipped cream and sour cream topping.I added shredded chocolate to the sides and made a chocolate grid from melted truffles and mini meringues drops from left over egg whites.

Ingredients:
Batter-
1 stick butter (118 grams)room temperature.
4 egg yolks(reserve egg whites for meringues)
1 cup sugar
1 cup sour cream
11/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
+ 1 tablespoon cocoa powder

Cream-
1 cup sour cream
1 1/2 stick butter (room temperature)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup crushed walnuts
225 grams(8 oz.) prunes soaked in boiling water and drained.

Topping:
3/4 cup heavy whipping cream
2 tablespoons sour cream
1 1/4 cup powdered sugar
1 teaspoon vanilla

Syrup:
1 cup boiling water
2 tablespoons sugar
2 tablespoons cognac or brandy(optional)

Directions:
Total of 3 sheets (2 white and 1 chocolate)
Heat oven to 350 degrees.

Line bottom of  2 (9 inch round) spring foam pans with parchment paper.
Spray with non stick cooking spray or use oil.
In a mixing bowl using stand or hand mixer beat together butter and sugar.
When the butter becomes light and fluffy and egg yolks one at a time.
Add salt.
Combine sour cream with baking soda and vanilla and add to the bowl.
Gradually add flour.

The batter should be thick.
Spread the batter in the 2 baking pans.(reserve some batter for the third  cake)
Bake 2 cakes for about 15 minutes.
Add cocoa powder to the rest of the left over batter and mix well to combine.
Bake it when the other two cakes are done.
Let it cool.

Now you can bake the meringue drops.
Whip egg whites with 1 cup sugar until stiff peeks form.
Bake at 250 degrees for about 1 1/2.

Syrup:
Boil water with sugar.Add cognac or brandy(optional). Let it cool.

Cream:
Crush walnuts and prunes using a blender.
Beat together butter and sugar.
Add walnuts,prunes,sour cream, and vanilla to whipped butter with sugar.

Cream Topping:
Beat heavy whipping cream,sour cream,vanilla and powdered sugar together.

Assembling:
Spray or pour syrup using a spoon on the first white layer.

Spread a generous amount of prune cream filling.
Place chocolate layer on top .
Spray or pour syrup.
Spread prune cream filling.
Place white layer on top.
Spray or pour syrup.

Spread the rest of the prune cream filling on the sides of the cake.
Spread whipped cream and sour cream topping on the sides and top of the cake.
Decorate as desired.
I used shredded chocolate on the sides,melted truffles for the grid, and meringue drops for the top edges.