Honey layer cake with caramel cream

Name: Honey layer cake with caramel cream - Lorena O.
Ingredients: for honeycomb sheets 600 g flour 100 g lard (margarine) 100 g powdered sugar 2 tablespoons honey 50 ml milk 1 tablespoon baking soda lemon juice caramel cream 150 g sugar 350 ml milk 3 egg yolks 2; 3 tablespoons starch 200 g butter

Dessert - Honey layer cake with caramel cream by Lorena O. - Recipia

Honey and caramel cream cake - a delight that combines tradition with refinement, perfect for moments of indulgence and celebrations. This recipe, with deep roots in our gastronomy, reminds us of grandparents who spoiled us with desserts full of flavor and warmth. If you are looking for a quick yet impressive dessert, you have come to the right place! Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 Ingredients For the honey sheets: - 600 g flour - 100 g lard (or margarine) - 100 g powdered sugar - 2 tablespoons honey - 50 ml milk - 1 tablespoon baking soda - Juice of one lemon For the caramel cream: - 150 g sugar - 350 ml milk - 3 egg yolks - 2-3 tablespoons cornstarch - 200 g butter Useful tips for ingredients - Flour: Choose a quality flour, ideal for cakes. A medium-gluten flour will ensure the sheets are more elastic. - Lard vs. Margarine: Lard gives an authentic taste, but if you prefer a lighter option, margarine is a good alternative. - Honey: Use natural bee honey, preferably from local sources, for a richer taste and nutritional benefits. Preparing the sheets 1. Dough preparation: In a large bowl, rub the flour with the lard until you achieve a consistency similar to wet sand. Add the powdered sugar, honey, milk, and baking soda mixed with lemon juice. Mix well until all ingredients are combined and you obtain a homogeneous dough. 2. Dividing the dough: Divide the dough into four equal parts. Cover them with plastic wrap to prevent drying. 3. Rolling out the sheets: Take the first portion of dough and roll it out on the back of a tray, lightly sprinkling flour to prevent sticking. Use a rolling pin to achieve a thin sheet. Repeat the process for the other portions. 4. Preparing for baking: Prick the sheets with a fork to prevent puffing during baking. Grease the bottom of the tray with oil and sprinkle with flour. 5. Baking: Bake the sheets in a preheated oven at 180 degrees for 7-10 minutes, until they are lightly browned. Be careful, the sheets should not be overbaked, otherwise they will not soften. Making the caramel cream 1. Caramelizing: In a saucepan, melt the sugar over medium heat, stirring constantly to avoid burning. Once the sugar has turned into a golden caramel, extinguish it with 250 ml of cold milk, stirring continuously. 2. Boiling: Bring the mixture to a boil over low heat until the caramel completely dissolves. 3. Preparing the cream: In a bowl, whisk the egg yolks with the cornstarch and the remaining milk. Gradually add the caramel mixture, mixing well. Cook over a double boiler, stirring constantly, until the cream thickens. 4. Cooling and mixing: Allow the cream to cool completely, then mix it with the softened butter until you achieve a fluffy consistency. Assembling the cake 1. Filling the sheets: Take the first baked sheet and spread a generous layer of caramel cream. Repeat with the other sheets. 2. Weighting: Place a weight (e.g., a tray) on top of the cake to help it flatten and blend the flavors. 3. Final cooling: Let the cake sit in the refrigerator overnight. The next day, cut it into squares or triangles, depending on your preference. This step is essential, as the sheets need time to soften and blend the flavors. Variations and serving suggestions - A touch of flavor: You can add a few drops of vanilla essence to the caramel cream for an extra flavor boost. - Serving with ice cream: The cake pairs wonderfully with vanilla ice cream or warm chocolate sauce. - Decoration: Sprinkle a little cocoa or coconut on top of the cake before serving for a special look and taste. Nutritional benefits and calories This honey and caramel cream cake is a rich source of calories due to its sugar and fat content. A serving of cake has approximately 350-400 calories, so it is best enjoyed in moderation. However, ingredients like honey and butter provide healthy fats and antioxidants, contributing to a balanced diet. Frequently asked questions 1. Can I use another type of sweetener? Yes, you can replace sugar with a natural sweetener, but you will need to adjust the amount, as each sweetener has a different level of sweetness. 2. How do I store the cake? The cake stores well in the refrigerator, covered, for 4-5 days. The flavor becomes even more intense as it sits. 3. Can I add fruits? Absolutely! Adding slices of banana or berries between the sheets can bring a delicious contrast and a touch of freshness. Conclusion The honey and caramel cream cake is more than just a dessert; it is a culinary experience that connects us to pleasant memories and moments spent with loved ones. Remember, the secret to success lies in the patience and love you put into each step of the preparation. Enjoy every bite and share this delicacy with your loved ones!

Honey layer cake with caramel cream

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