Honey Cake with Buckwheat Honey
Baking and Desserts | European cuisine
⏳ Time
1 hour + 3 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Recipe from a popular American restaurant.
Ingredients
- Buckwheat Groats - 5.6 oz
- Butter - 0.9 oz
- Sugar - 15.9 oz
- Chicken Egg - 6 pieces
- Wheat Flour - 15 oz
- Activated Baking Soda - 0.4 oz
- Vinegar essence - 0 fl oz
- 10% cream - 1 qt
- Milk - 17 fl oz
- Cinnamon - 1 piece
- Starch film - 0.7 oz
Step by Step guide
Step 1
First, prepare the cream: In a saucepan, combine 150 g of sugar, 3 eggs, 40 g of flour, 500 g of cream, starch, cinnamon, and milk. Place over low heat and cook until thickened. Then, transfer to the freezer for an hour.
Step 2
Melt the butter with 60 g of honey in a water bath. In a separate bowl, mix the eggs with sugar and add this mixture to the honey and butter, stirring until the sugar dissolves. Then, add vinegar and baking soda.
Step 3
Incorporate 220 g of flour into the honey mixture over a double boiler and reduce the dough until it turns brown. Then knead the dough on the countertop with the remaining 165 grams of flour.
Step 4
Roll out 7 layers of dough, leaving a bit of dough for crumbs. Bake the layers at 356°F for 10 minutes. Allow them to cool. Crush the baked leftover dough into crumbs.
Step 5
Whip 500 g of cream, mix it with 500 g of cream from the freezer and 100 g of honey.
Step 6
Assemble the cake by spreading cream between each layer. Decorate with crumbs.
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