Honeycomb

Honeycomb Cake: A Traditional Delicacy for Holidays

This honeycomb cake is a culinary gem, often associated with moments of celebration and joy. The recipe comes from my mother's recipe book, filled with memories and flavors that connect us to family traditions. Each bite transports us to a world of sweets, where honey plays the main role, perfectly blending with the flavors of vanilla and lemon. Let's discover together how to prepare this delicate cake.

Preparation time: 30 minutes
Baking time: 25 minutes per layer
Total time: 1 hour and 25 minutes
Number of servings: 12 servings

Ingredients

For the layers:
- 2 tablespoons honey
- 1 egg
- 50 g butter (at room temperature)
- 200 g sugar
- 250-300 g flour
- 1 teaspoon baking soda
- A pinch of salt
- 1 packet vanilla sugar (or natural vanilla)
- Zest and juice of 1 lemon

For the cream:
- 1 packet Dr. Oetker Vanilla Cream
- 1 packet Dr. Oetker Lemon Cream
- 100 ml liquid cream

For the glaze:
- 150 g milk chocolate
- 100 ml liquid cream
- 30 g butter
- 1 tablespoon oil

Preparation of the Layers

1. Preparing the Ingredients: Start by preparing all the ingredients. Make sure the butter is soft by leaving it at room temperature for a few hours before preparation.

2. Beat the Eggs with Sugar: In a large bowl, add the egg and sugar. Using a mixer, beat them well until the mixture becomes fluffy and light in color.

3. Add Butter and Honey: Incorporate the soft butter and honey into the egg and sugar mixture. Continue mixing until all ingredients are well combined.

4. Double Boiler: Place the mixture in a heat-resistant bowl and set it over a pot of boiling water (double boiler). Stir constantly for about 5 minutes until the sugar and butter completely melt. This process will enhance the flavor and add a creamy texture.

5. Adding the Usual Ingredients: Remove the bowl from the double boiler. Add the baking soda mixed with lemon juice, lemon zest, vanilla sugar, and a pinch of salt. Mix well.

6. Incorporating the Flour: Gradually start adding the flour, mixing until you get a smooth and light dough that is not too hard. It is important for the dough to be soft for easy rolling.

7. Dividing the Dough: Divide the dough into 3 or 4 equal parts, depending on the number of layers desired.

8. Baking the Layers: Preheat the oven to 180°C. Line the bottom of a baking tray with parchment paper. Roll out each part of the dough on a lightly floured surface, then place it on the prepared tray. Bake the layers for 25 minutes or until golden. After baking, let them cool completely.

Preparation of the Cream

1. Vanilla and Lemon Cream: Follow the instructions on the packaging of the vanilla and lemon cream. Mix them well, then add the whipped liquid cream. This step will give a fluffy texture and delicious flavor.

Preparation of the Glaze

1. Melting the Ingredients: In a heat-resistant bowl, add the milk chocolate, liquid cream, butter, and oil. Place the bowl over the double boiler and stir constantly until the chocolate is completely melted and homogenized. This glaze will add a decadent finish to your cake.

Assembling the Cake

1. Layering: Place the first layer on a serving platter. Spread the vanilla and lemon cream evenly over it. Add the next layer and repeat the process until all layers are used.

2. Glazing: After placing the last layer, pour the chocolate glaze over the cake, ensuring it covers the surface evenly.

3. Cooling: Let the cake cool at room temperature, then place it in the refrigerator to set the glaze. It is ideal to let it rest for a few hours or, even better, overnight.

Serving and Variations

The honeycomb cake is delicious served plain or alongside a cup of tea or coffee. An interesting variation would be to add a layer of fresh fruit between the layers, such as strawberries or raspberries, for a touch of freshness. You can also experiment with different flavors in the cream by adding a little almond extract or a pinch of cinnamon.

Tips and Tricks

- Flour: Choose a good quality flour. Type 000 or 550 flour is ideal for cakes, providing a fine texture.
- Baking Soda: Make sure the baking soda is fresh for a good reaction and to achieve fluffy layers.
- Storing the Cake: The cake keeps well in the refrigerator, covered with plastic wrap, for up to a week. The flavor intensifies as it sits.

Nutritional Benefits

The honeycomb cake is not only delicious but also packed with nutrients. Honey offers antioxidants and has antibacterial properties, while the egg provides quality protein. Whole flour, if used, can provide fiber and vitamins.

Frequently Asked Questions

What type of honey is best?
Any natural bee honey will work, but wildflower honey or acacia honey are the most common.

Can I use something else instead of liquid cream?
Yes, you can use Greek yogurt or a plant-based alternative to cream, but the texture will be different.

How can I make the cake less sweet?
Reducing the amount of sugar in the layers and the vanilla cream can help control the sweetness.

Can it be frozen?
Yes, the cake can be frozen, but it is recommended to do so without the glaze. The glaze should be added after thawing.

What other recipes can it be paired with?
This cake pairs perfectly with a fresh fruit salad or a scoop of ice cream. Additionally, a sweet wine or coffee liqueur can perfectly complement the dessert.

I hope this recipe inspires you to create a delicious cake filled with memories and joy. Don't forget to share the result with your loved ones and enjoy every bite!