Honey Cake

1. Cake honey sheets - 6 pieces

unsalted butter 4.25 oz (120 g) • sugar granulated 1.75 oz (50 g) • honey  3.5 oz (100 g)

Slowly melt the butter, sugar and honey in a hot water bath.

2. 

bicarbonate 0.25 oz (10 g)

Pour in the baking soda and whisk until foamy.

3. 

chicken egg 3 pcs

Stir in the beaten eggs and cook in a water bath for 5 minutes.

4. 

all-purpose flour / plain flour 1.1 lb (500 g)

Measure the flour into a bowl and pour in the warm butter-honey-egg foam. Stir with the wooden spoon, replace on the board...

5. 

... and with hand work the compact dough. Form the dough into the cylinder shape and divide into 4 pieces. Thinely roll out the first section of dough. (It is the best working on silicone mat, the dough is not sticking on mat and during rolling is easy to turn it. However when you use classic wooden board the dough must be slightly dusted with the flour).

6. 

Place round pan cake with the diameter 24 cm on the rolled dough and cut the dough according to pan. Replace the round dough on baking paper, set cuttings aside. Prepare next three doughs the same way. Mix the cuttings and roll out the other two doughs. (Bake cuttings from the last dough during baking of the last dough.)

7. 

Gradually replace the individual round doughs together with baking paper on the baking tray and bake one after another. Bake each dough at 355°F (180°C) for about 5 minutes. From the baked sheet remove immediately the baking paper...

8. 

...and place the sheets on each other. Wrap baked sheets in the clingfilm and fill as soon as possible.

9. Caramel cream

sweetened condensed milk 1.8 lb (794 g)

Cook the cans with sweetened condensed milk almost immersed in a water for 2 hours. Let it cool in a cold water.

10. 

whole milk 3.5% 1.3 cup (300 ml) • sugar granulated 1 oz (30 g) • corn starch 1.5 oz (40 g)

Cook a thick custard from the milk, sugar and corn starch.

11. 

unsalted butter 8.75 oz (250 g) • powdered sugar 2.75 oz (75 g)

Whisk the butter together with sugar.

12. 

Whisk the custard and cold caramelised milk from cans into the butter.

13. Caramel-walnut cream

ground walnuts 4.25 oz (120 g)

Take out 250g of the cream (set aside for the finish decorating) and blend the walnuts into the remaining cream.

14. Crumbling

Crumble the baked cuttings of the last dough....

15. 

walnuts 2.75 oz (80 g)

... and mix them with roughly cut walnuts.

16. Assembling of cake

jam raspberry 5.25 oz (150 g)

Spread the cake sheets and flip the top sheet over. Spread jam over the top and bottom sheet.

17. 

Evenly divide caramel-walnut cream over all sheets instead of the top one.

18. 

Spread the cream over the sheets.

19. 

Tag together individual sheets at each other. Place the top sheet with jam down.

20. 

Gently burden the cake and place in a cold place for 12 hours.

21. Decorating of cake

Spread left-off caramel cream over the whole cake....

22. 

... sprinkle with prepared crumbling and place in a cold place for minimum 24 hours.

23. 

Before serving decorate with melted chocolate.

24. Honey birthday cake

What if our little baby has a birthday during the Christmas? Simply funnily decorate the cake :)

25. Griff and recommendations

Prepare the cake minimum 2-3 days before serving, so all flavours are perfectly combined and honey sheets softened. We do not recommend to change assigned amount of ingredients, especially amount of sugar, which could appear a little for someone:) However you can absolutely afford the walnuts :)