Layered Honey Cake

Honey Layered Cake

Ingredients

Pastry Layers:
  • 500 gr flour
  • 180 gr sugar
  • 3 TBS milk
  • 3 TBS honey
  • 1 TBS baking soda
  • 50 gr butter
  • 1 egg
  1. Heat sugar, honey and milk until boiling. 
  2. Cook for another 5 minutes on low fire. 
  3. Cool, add egg, flour and soda. 
  4. Make a dough, divide into 4 portions and bake 4 layers.

Sponge:
  • 100 gr self raising flour
  • 100 gr sugar
  • 1/4 cup milk
  • 1/4 cup oil
  • 2 eggs, separated
  • few drops of orange food color
  1. Sift flour and sugar together, set aside.
  2. Beat the egg yolks until light.
  3. Incorporate milk, oil and food color.
  4. Add the dry ingredients to this mixture and beat well.
  5. Beat the egg whites until stiff and fold into the mixture.
  6. Pour into greased cake tin.
  7. Bake at 180C for 45 minutes.


Filling:
  • 2 cups milk
  • 5 TBS flour
  • 160 gr caster sugar
  • 1 packet vanilla sugar (or few drops of essence)
  • 250 gr butter

  1. Bring most of the milk to boil, reserve 1/4 cup.
  2. Mix flour, sugar, vanilla and remaining milk until smooth. 
  3. When milk is boiling add flour mixture, reduce heat and mix until tick (about 5 minutes). 
  4. Cover with plastic and let cool. 
  5. Beat butter until fluffy.
  6.  Reduce speed and add spoon by spoon cold milk mixture.


Assembling the cake:

First one honey-pastry layer, cream, second pastry layer, cream, sponge, cream, pastry layer, cream, pastry layer and garnish with some chocolate drizzle or decorate by taste.

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