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Muscovy honey "Vanilla tenderness"

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Muscovy honey "Vanilla tenderness"

Muscovy dessert inspired cake "honey". Very delicate taste, different from the classical restraint of honey sweetness, soft texture and lack of butter.


Cooking time 180 minutes Number of servings8

Ingredients for Muscovy honey "Vanilla tenderness"




Step-by-step instruction of cooking Muscovy honey "Vanilla tenderness"


Step 1

For honey cakes measure the amount of sugar.


Step 2

Beat eggs, add sugar and beat again until fluffy foam.


Step 3

Med heat on the stove, add soda. As soon as the mass increases in volume and turns white, remove from heat.


Step 4

To egg mixture add the honey and baking soda and sifted flour. Mix gently.


Step 5

Baking tray lay a baking paper and spread the dough. Bake in preheated oven for 4-6 minutes at 200 degrees.


Step 6

Ready biscuit cool.


Step 7

For the caramel sauce melt sugar in a saucepan. Remove from heat and pour hot cream parts. (TIP: Pouring the first part of the cream does not interfere with mass, it is necessary to wait 10-15 seconds for the stabilizing of the temperature, otherwise the caramel will harden.) Pouring the last part of the cream, return the caramel to the heat and cook for a few minutes. Strain through a sieve.


Step 8

For the confit of raspberry and currant - silicone pad to lay on the Board (you can wrap the Board in cling film), put on top of a metal ring (I have a ring diameter of 16 cm). Remove in the freezer for 10-15 minutes. Sugar mixed with pectin and agar-agar. The berries bring to a boil and blend in any convenient way. Stirring to enter the sugar with pectin and agar-agar. Boil for 1-2 minutes.


Step 9

Get a Board with a ring from the freezer and pour in the frozen form of confit. Remove back to the cell until required.


Step 10

Honey sponge cake cut the two cake diameter 16 cm


Step 11

Dipping mix all the ingredients for a full unification (if necessary to warm).


Step 12

For the vanilla mousse soak the gelatin in cold water (water is not listed in the ingredients). (I used sheet gelatin because it is more convenient to use.) In a saucepan pour the milk, add the vanilla and bring to a boil, but the boil to prevent ( If You have a thermometer, bring the milk to 80-90 degrees).


Step 13

Mix the egg yolks with sugar and corn starch. Stirring in a thin stream pour the milk into the yolks. Pour back into the saucepan and put on fire. Heat until a thick consistency, stirring constantly. Remove from heat, add caramel sauce and honey. Enter the squeezed out gelatine. Mix thoroughly and allow to cool to a temperature slightly cooler than the body temperature (by thermometer 30-35 degrees).


Step 14

Whip the chilled cream until soft peaks form.


Step 15

Whipped cream combine with the egg-milk base and mix gently with a spatula.


Step 16

Proceed to the Assembly. To start on a flat Board or tray to lay a silicone Mat or roll up the Board even layer of cling film. Top set metal ring (I have a diameter of 18 cm). The sides of the ring pave curb tape it and put it in the freezer for 10-15 minutes. After the time to get prepared inventory of the freezer. Pour in the form of mousse with a layer of 2-3 cm on Top lay the confit.


Step 17

Again pour a layer of mousse, covered confit. Next, spread the honey cake, soak it with the syrup. Then pour the remaining mousse, put the cake and soak with the syrup. To remove the product in the freezer for 10-12 hours.


Step 18

For passage soak gelatine in cold water.


Step 19

In evaporated milk add the chocolate (it is better to do it in blender or in a large deep mixing bowl).


Step 20

In a saucepan pour water, add sugar and glucose syrup (you can substitute invert syrup). Heat until boiling and immediately remove from heat.


Step 21

Add contents of saucepan to the condensed milk with chocolate, to introduce the squeezed out gelatine and stir with a spatula. Then gently punch a blender until the state of the emulsion (trying not to create bubbles on the surface, it is better to keep the blender at an angle of 45 degrees). Allow to cool to just below body temperature (32-35 degrees).


Step 22

To get the cake out of the freezer. Remove the silicone Mat, pull the cake from the ring (you can slightly warm the sides of the ring with a hair dryer), to remove the border tape and smooth out the rough edges of cake with a warm palm. On a flat surface (better to use a large pan) put a glass, put on top of the product.


Step 23

Pour the cake passagem and decorate to Your taste. Gently transfer to a plate or dish.


Step 24

Enjoy your tea!