Honey Cake with Chokecherry Flour, Blackberry Jam, and Seasonal Berries
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 6 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
The restaurant 'Willow Grove' is practically in the woods, which makes the local honey cake made with buckwheat honey and chokecherry flour blend seamlessly with nature. The recipe was shared with us by Sarah Johnson, the author of the book 'Flavors of the World with Sarah Johnson. Tula'.
Ingredients
- Buckwheat Groats - 7.4 oz
- Butter - 1.4 oz
- Chicken Egg - 3 pieces
- Raw cane sugar - 2.1 oz
- Wheat Flour - 5.3 oz
- Chokecherry Flour - 1.6 oz
- Baking Powder - 0.2 oz
- 33% Cream - 10 fl oz
- Sugar - 22.4 oz
- 20% Sour Cream - 21.2 oz
- Gelatin - 0.4 oz
- Blackberry - 2 lbs
- Lemon - 1 piece
- Rosemary - 1 sprig
Step by Step guide
Step 1
For the dough, melt the honey and butter in a saucepan. In a mixer, beat the eggs with sugar at medium speed for 15-20 minutes until fluffy peaks form (it is important to use a low-fat whisk and mixing bowl). Combine the wheat flour, buckwheat flour, and baking powder. Gently fold the flour mixture into the whipped eggs and sugar using a spatula. Then, incorporate the melted butter and honey.
Step 2
Divide the prepared dough into six portions and bake 6 layers. To do this, place the dough on baking sheets lined with parchment paper. Bake in the oven at a temperature of 365°F using maximum convection for 15–17 minutes.
Step 3
Trim the uneven edges of the baked cake layers and smooth the tops. The trimmings will be used for the crumb coating.
Step 4
For the sour cream frosting, whip the cream with sugar until peaks form, then gently fold in the sour cream and the soaked gelatin, mixing carefully.
Step 5
Line the sides of a mold with plastic wrap to prevent the cream from spilling. Place the first layer of cake in the mold and spread cream over it. Then add the second layer of cake and more cream, repeating this for all 6 layers. The top layer should be cream. Refrigerate the cake for at least 6 hours.
Step 6
Remove the honey cake from the mold and sprinkle it with the crushed scraps from the cake layers.
Step 7
For the jam, sort the blackberries, remove the stems, and sprinkle with sugar. Add lemon juice. Bring the mixture to a boil. Add lemon zest and rosemary. Cook for 2–3 minutes.
Step 8
To serve on a plate, place the blackberry jam, then top it with a piece of honey cake. Garnish with seasonal berries and flowers.
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