Two-cream honey layer cake

Name: Two-cream honey layer cake
Ingredients: 2 tablespoons honey; 1 egg; 50 g butter; 100 g sugar; 250-300 g flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 g vanilla sugar; 10 g butter for the tray; 10 g flour for the tray; 80 g butter; 300 g Turkish delight; 1 lemon; 100 g chocolate cookies; 370 g cherry jam; 100 g chocolate spread; 1 teaspoon rum extract; 100 g icing

Dessert - Two-cream honey layer cake by Dana E. - Recipia

For the two-cream honey layer cake, bake the sheets on the back of the tray at 180 °C until browned. Layer the Turkish delight and chocolate cream between the honey sheets, then leave the cake under a weight before glazing. I cut it into small squares so you can see the layers clearly. Prep: 60 minutes. Cook: 24 minutes. Rest: 26 hours. Total time: 27 hours and 24 minutes. Servings: 12. Approximately 485 kcal and 6 g protein per serving.

Ingredients

For the sheets

2 tablespoons honey
1 egg
50 g butter
100 g sugar
250-300 g flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 g vanilla sugar
10 g butter for the tray
10 g flour for the tray

For the white cream

80 g butter
300 g Turkish delight
1 lemon

For the dark cream

100 g chocolate cookies
370 g cherry jam
100 g chocolate spread
1 teaspoon rum extract

For decorating

100 g icing

Preparation

1. Put the honey, egg, 50 g butter, sugar, baking soda, salt and vanilla sugar in a bowl. Gradually add 250-300 g flour and knead until you have a slightly sticky dough that can still be rolled out. 2. Divide the dough into three equal parts. Roll each part into a sheet sized for a 30 x 22 cm tray. 3. Grease the back of the tray with 10 g butter and sprinkle with 10 g flour. Put the first sheet on it, trim the edges and bake at 180 °C for 8 minutes, until browned. Carefully lift it off and place it on a towel. Repeat with the other two sheets. 4. For the white cream, blend the Turkish delight with 80 g butter until creamy. Add the grated lemon zest and juice, then blend briefly. Chill the cream. 5. For the dark cream, crush the chocolate cookies. Mix them with the cherry jam, chocolate spread and rum extract until the mixture is thick and holds together. Chill the cream. 6. Put one sheet on a serving plate and spread the dark cream over it. Add the second sheet, spread the white cream over it and cover with the last sheet. Place a clean board and a suitable weight on top, then leave the cake at room temperature for 24 hours. 7. Spread the icing over the cake and chill for 2 hours before serving.

Notes

You can replace the cherry jam with the same amount of plum jam, as long as it is thick and doesn’t run off the spoon. The sheets and creams contain gluten, dairy and eggs. A small slice goes well with black tea, with nothing sweet added. Use the back of a 30 x 22 cm tray so the sheets are all the same shape and fit neatly on top of one another. If the Turkish delight is firm, cut it into pieces before putting it in the food processor; it blends more evenly. The amount of syrup in the jam matters: a very runny one can soften the cream, so leave it to drain for a little while before mixing it in. I make it a day before serving because it needs time under a weight. Keep it covered in the refrigerator and eat it within 3 days; the texture is reminiscent of layered cakes made with sheets, but the two creams give the middle distinct layers.