Chocolate honey cake with cherry
Do you know the history of the popular sweetest honey cake? It can explain why this dessert is so difficult to avoid. Elisabeth, the wife of Alexander I, did not like honey, so there was never any dessert with it at court. However, the new foreign confectioner did not know that rule; so he prepared a cake with honey biscuits, honey cream and even honey soaking. The majestic person liked the honey cake so much that it firmly remained in the repertoire of pastry chefs. If you would like to know how to cook such an incredible royal cake, then read the new recipe.
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- 130 g butter | 4.60 oz
- 200 g sugar | 7.05 oz
- 2 large eggs
- 1 tsp baking powder / baking soda
- 90 g honey | 3.15 oz
- 400 g flour | 14.10 oz
- 60 g cocoa | 2.10 oz
- Mix the butter with sugar and honey, and put them in a water bath.
- Heat until the sugar and honey get completely dispersed in the mass.
- Separately, whisk the eggs in a bowl and add them to the honey mass in the bath, while whisking intensively.
- Then add the baking soda and the baking powder and stir with a whisk, the blend will get white, fluffy and increase in volume, it will take from 5 to 7 minutes.
- Remove from the heat, add the sifted cocoa flour and knead the dough (do this with a hook attachment in the mixer bowl). The dough will be very soft, wrap it in foil and put it in the fridge for an hour, it will become stable enough and easy to roll out.
- Preheat the oven to 180C (356F). Divide the dough into 15 parts and bake the cake layers with a diameter of 16 cm (6.3 inch).You can change the diameter and reduce the number of cakes, if you wish. You can roll out an approximate circle quite thinly and after baking immediately cut off an even circle, because the shape is deformed while baking and you will not see the same size! You will need the trimmings for the crumb decoration!
- frozen cherries 200 g | 7.05 oz
- sugar 50 g | 1.75 oz
- pectin NH 4 g | 0.15 oz
- lemon juice 1 tbsp
- butter 50 g | 1.75 oz
- Punch the cherry with a blender and heat up to 40С (104F).
- Mix the sugar with pectin and pour into cherries in a thin stream, cook for 2 minutes.
- Add the lemon juice at the end.
- Cool to 30C (86F) and whisk the softened butter in.
- Cover the custard with a plastic wrap and put it in the fridge.