Honey and cinnamon cake with vanilla cream

Name: Honey and cinnamon cake with vanilla cream
Ingredients: 570 g flour; 250 g margarine; 100 g icing sugar; 2 eggs; 3 tablespoons honey; 1 teaspoon baking soda; 1 tablespoon vinegar; 1 teaspoon cinnamon; 1 tablespoon cocoa powder; 2 vanilla pudding mixes; 600 ml milk; 150 g sugar; 250 g butter; 1 packet vanilla sugar; 1 teaspoon cinnamon; 50 g icing sugar; 40 g cocoa powder; 5 tablespoons milk

Dessert - Honey and cinnamon cake with vanilla cream by Valeria E. - Recipia

Honey and cinnamon cake with vanilla cream has three thin sheets of dough, spread with a soft vanilla custard cream and topped with a cocoa glaze. The sheets come out smelling of honey and cinnamon, and the butter cream holds them together in a soft layer. I use liquid flower honey, because it melts more easily into the dough while it is still warm. Preparation: 30 minutes. Cooking: 40 minutes. Resting: 60 minutes. Total time: 130 minutes. Servings: 16. About 505 kcal and 7 g protein per serving.

Ingredients

For the dough

570 g flour
250 g margarine
100 g icing sugar
2 eggs
3 tablespoons honey
1 teaspoon baking soda
1 tablespoon vinegar
1 teaspoon cinnamon
1 tablespoon cocoa powder

For the cream

2 vanilla pudding mixes
600 ml milk
150 g sugar
250 g butter
1 packet vanilla sugar
1 teaspoon cinnamon

For the glaze

50 g icing sugar
40 g cocoa powder
5 tablespoons milk

Preparation

1. Melt the margarine over steam, then add the honey and the eggs, one at a time, stirring after each. 2. Add 1 teaspoon of cinnamon, 1 tablespoon of cocoa powder and 100 g icing sugar and stir well. 3. Slake the baking soda (1 teaspoon) with the vinegar (1 tablespoon), mix it with the flour (570 g) and add it gradually to the dough, with the heat off. 4. Divide the dough into 3 equal parts. Spread the first sheet in a 22 x 36 cm tin (or 26 x 30 cm), prick it here and there with a fork and bake at 180 degrees for 10 minutes, until the edges turn lightly golden. 5. Bake the other two sheets the same way, 10 minutes each. 6. For the cream, mix the pudding (2 vanilla pudding mixes) with 150 g sugar, the vanilla sugar (1 packet), 1 teaspoon of cinnamon and 100 ml milk. 7. Bring the rest of the milk (500 ml) to the boil. When it starts to foam, add the pudding mixture and boil for 10 minutes, stirring all the time. 8. Leave the cream to cool, for at least one hour. If you want to speed up cooling, put the pan in a tray of cold water, but only if the pan is stainless steel. 9. When the cream is cold, gradually mix in the butter (250 g). 10. For the glaze, mix the icing sugar (50 g), the cocoa (40 g) and the milk (5 tablespoons) until smooth. 11. Spread the cream on the first two sheets and the glaze on the last one.

Notes

Contains gluten, eggs and milk, and the margarine and butter make up the fat in the dough and in the cream. Serve with a hot black tea. Kept covered in the fridge, it lasts up to 3 days. Crystallised honey does not melt well in hot margarine, so use a liquid one or warm it a little before. The sheets brown quickly at the edges, so after the 10 minutes look at them, not just at the timer. Spread the dough straight into the tin, with wet fingers, so it does not stick to your hands. If the cream is too soft after you add the butter, leave it in the fridge until it firms up a little.

Frequently asked questions

What can I use instead of honey?

You can use 3 tablespoons of maple syrup instead of the honey. The dough stays just as soft, but the taste is less intense.

What do I do if the cream curdles when I add the butter?

Beat the cream with the mixer on low speed until the butter comes together with it. If it is too cold, leave it at room temperature for a little while first.

Can I use black cocoa in the glaze?

Yes, you can use the same amount (40 g), but the glaze comes out darker and more bitter.