Honey Cake with Truffle Cream
Baking and Desserts • European
Description
From a popular American restaurant
Ingredients
- Wheat Flour 25 oz
- Chicken Egg 5 pieces
- Butter 5 oz
- Buckwheat Groats 5 oz
- Sugar 15 oz
- Activated Baking Soda 0 oz
- Milk 0 qt
- Corn Starch 0 oz
- Vanilla salt 0 oz
- Whole egg 10 pieces
- 33% Cream 25 fl oz
- Truffle Paste 0 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 355°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.
Step 3
Whip the cream with sugar and truffle paste. Serve the cake, garnished with truffle cream.
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