Cherry Honey Cake with Sour Cream Ice Cream
Baking and Desserts • European
Description
From a popular American restaurant.
Ingredients
- Cherry 5 oz
- Mint 0 oz
- Honey 15 oz
- Sugar 50 oz
- Butter 10 oz
- Vanillin 0 oz
- Wheat Flour 30 oz
- Activated Baking Soda 0 oz
- Baking Powder 0 oz
- Chicken Egg 4 pieces
- Liquid Glucose 5 oz
- Sour Cream 15 oz
- 20% Sour Cream 5 oz
- 10% cream 15 fl oz
- Meyer Lemon Juice 5 fl oz
- Gelatin 0 oz
- 3.2% Milk 5 fl oz
- Whole egg 4 pieces
- Invert syrup 0 oz
- Chrysanthemum flowers 0 oz
Step-by-Step Guide
Step 1
For the layers, take 188 grams of honey, 180 grams of sugar, and 150 grams of butter. Mix everything in a container and heat until it reaches a caramel color. Then, add 563 grams of flour and mix well. Roll out the dough and bake at 390°F for 5 minutes.
Step 2
For the sour cream mixture, combine 160 grams of rustic sour cream, 160 grams of 20% sour cream, and 187 grams of sugar. Let it sit for a while to allow the sugar to dissolve. Then, add 300 ml of cream and whip it in a mixer.
Step 3
Evenly spread sour cream frosting over each layer in several coats. Let it sit in the refrigerator for about 6 hours. Then, cut into pieces of 15 grams each. For this dish, we will need 1 piece.
Step 4
For the sour cream ice cream, whisk 4 egg yolks with 50 grams of sugar. Heat 100 ml of cream, 100 ml of milk, and trimoline until boiling. Add the yolks and cook to make a custard. Remove from heat, cool, then stir in 300 grams of rustic sour cream until well combined. Pour into containers and freeze. Blend until smooth.
Step 5
To prepare the honey crumble, mix sugar, honey, and butter in a double boiler until smooth. While continuously stirring, add the egg, flour, and baking powder. Spread the prepared dough in a thin layer on a baking sheet and bake at 355°F until golden brown. Once cooled, break the cake into crumbs using a blender.
Step 6
Combine lemon juice with 850 grams of sugar and bring to a boil. Then, add the pre-soaked gelatin. Pour into molds.
Step 7
To prepare the caramel tiles, mix 50 grams of flour, 100 grams of glucose, 100 grams of butter, 50 grams of sugar, and 75 grams of honey in a mixer. Then, place the mixture in the refrigerator. Before baking, spread the dough on a baking sheet using a stencil. Bake at 320°F until golden brown.
Step 8
Wash the cherries and remove the pits.
Step 9
On a plate, sprinkle the honey crumble, then place a portion of sour cream ice cream on top, followed by caramel tiles, more sour cream ice cream, more caramel tiles, and quenelles of sour cream ice cream. Top with ripe cherry berries. Arrange lemon jelly on the side and sprinkle with edible flowers and mint. Serve a piece of classic honey cake separately.
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