|Light, sweet and warming...tastes like more...|
Start by making the honey cake:
I did say this cake isn't like most cakes, so pay attention here! It seems a little odd at first, but bear with me..
- 100g icing sugar
- 30g butter
- 1 egg
- 2 tbsp honey
- 1 tsp baking soda
- 250g plain flour
Place the icing sugar, butter, egg and honey in a heatproof bowl over gently simmering water. Stir until the ingredients are well combined and warm.
Remove from the heat, beat in baking soda and plain flour to form a firm dough.
Set aside to cool and firm up for 30 minutes. You can prepare the filling while you wait.
Preheat the oven to 170d (fan oven)
Take the dough, and divide into 6 even pieces (I use my digital scales to be really precise)
Roll out each piece into a thin round. I usually use a 6 inch round tin as a guide for this, and cut around the tin using a pizza cutter for an even edge.
When you have you six rounds, place on a baking sheet and place in the preheated oven for 4-5 minutes. You need to keep a close eye to the oven as each sponge disc is very thin, so will burn quickly. You're looking for a firm disc, with a pale golden colour...don't let them brown as they will dry out.
For the filling:
Instead of using the traditional caramel filling, I decided to make a chunky brandy apple puree, and chantilly cream.
Peel, core and slice 2 large cooking apples.
Place in a pan with 2 tbsp water.
Cook until the apples begin to soften...you are looking for a thick and chunky stewed apple consistency here.
Next add in 2 tbsp of caster sugar, 2 tbsp of honey and 4 tbsp of brandy.
Once the sugar is dissolved, taste some of the apple to make sure it is sweet enough for you, and either add more sugar if desired, or remove from the heat and leave to cool.
Using an electric whisk, whisk the cream and vanilla together until you have soft peaks.
Fold in sieved icing sugar gently.
Set aside until ready to prepare the cake.
To construct the cake:
Top with a thin layer of the apple mixture, followed by a thin layer of chantilly cream. It's important that you use thin layers, the cake is supposed to be firm rather than oozing with filling.
Place the next sponge disc on top, and repeat until you have added all 6 layers.
To decorate the cake, spread the remaining chantilly cream around the sides.
Spread a generous layer of the apple filling on the top of the sponge.
Take a pack of lady fingers, dip each finger in a bowl with a cup of brandy and 3tbsp of warm honey until slightly softened. Place the fingers around the edge of the cake.
Store in the fridge until ready to serve.
|From the side|
Thin layers of deliciousness!