Honey Cake with Truffle Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes + 8 days

🥕 Ingredients

🍽️ Servings

Description

From a popular American restaurant

Ingredients

Wheat Flour - 26.5 oz
Chicken Egg - 5 pieces
Butter - 5.3 oz
Buckwheat Groats - 4.2 oz
Sugar - 14.5 oz
Activated Baking Soda - 0.7 oz
Milk - 1 qt
Corn Starch - 2.1 oz
Vanilla salt - 0.1 oz
Whole egg - 10 pieces
33% Cream - 23 fl oz
Truffle Paste - 0.4 oz

Step by Step guide

Step 1

In a double boiler, heat the honey and sugar, then add the butter and baking soda, and mix well. Add the eggs and mix again. Gradually incorporate the flour to form a smooth dough. Roll out the dough to a thickness of 0.3 cm and bake for 7-9 minutes in an oven preheated to 356°F.

Step 2

Whisk the egg yolks with sugar, then add flour and cornstarch. Bring the milk with vanilla to a boil and quickly mix it with the yolks, sugar, and cornstarch. Heat the mixture until it boils, stirring constantly. In a separate bowl, whip the cream and gently fold it into the custard. Assemble the cake by spreading cream between the layers. Refrigerate for at least 8 hours.