Honey Cake with Buckwheat Honey
Baking and Desserts • European
Description
Recipe from a popular American restaurant.
Ingredients
- Buckwheat Groats 5 oz
- Butter 0 oz
- Sugar 15 oz
- Chicken Egg 6 pieces
- Wheat Flour 15 oz
- Activated Baking Soda 0 oz
- Vinegar essence 0 fl oz
- 10% cream 0 qt
- Milk 15 fl oz
- Cinnamon 1 piece
- Starch film 0 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 355°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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