Ingredients
Honey cake layers
eggs
2pc
butter 82.5%
100g
3.50oz
0.40cup
6.70tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
honey
100g
3.50oz
0.40cup
6.70tbsp
baking soda
10g
0.35oz
0.67tbsp
flour
450g
15.75oz
1.80cup
30.15tbsp
Cream
mascarpone
300g
10.50oz
1.20cup
20tbsp
anglaise
1Tbs
Method
The calculation in the recipe is for two small 12cm (4.72 inch) honey cakes.
Honey cake layers
- Boil all the ingredients, except flour, in a water bath. Important - immediately stir the mixture well, otherwise the eggs will cook separately.
- As the mixture in a water bath has become homogeneous, add the flour. Knead the steep dough, and caramelize it a little on the heat.
- Divide the mass into 2 equal parts of 500g (17.60 oz) each. Put one part on a silicone mat dusted with flour, and roll it out along the entire length of the mat.
- Bake the pastry in the oven preheated to 356F (180C) for 6 minutes. Take it out, and immediately cut out the circles of the desired diameter.
- Repeat the same with the remaining dough.
- Let the cake layers cool down.
Cream
- Whip all the ingredients together.
- Pipe the cream on the cake layers, using a pastry bag.