Honey cake with brandy, creamy dried apricots puree, roasted candied almonds & cream cheese

Such a cake will not leave anyone indifferent!
kseniya_akx
Recipe by:

kseniya_akx

Honey cake with brandy, creamy dried apricots puree, roasted candied almonds & cream cheese

Recipe Video

Ingredients

Cake layers
eggs
110g
3.85oz
0.44cup
7.37tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
demerara sugar
75g
2.63oz
0.30cup
5tbsp
flour (for brewing)
50g
1.75oz
3.35tbsp
flour
400g
14oz
1.60cup
26.80tbsp
butter 82.5%
300g
10.50oz
1.20cup
20tbsp
baking soda
15g
0.53oz
1tbsp
lemon juice
10ml
0.33fl oz
0.67tbsp
brandy
28ml
0.92fl oz
2tbsp
fragrant honey
70g
2.45oz
0.28cup
4.69tbsp
Roasted candied almonds
sugar
375g
13.13oz
1.50cup
25tbsp
water
115ml
3.80fl oz
0.46cup
7.71tbsp
almond
150g
5.25oz
0.60cup
10tbsp
lemon juice
1tsp
Creamy puree with dried apricots
dried apricots
350g
12.25oz
1.40cup
23.45tbsp
cream 33-35%
80ml
2.64fl oz
0.32cup
5.36tbsp
Cream cheese
cream cheese
370g
12.95oz
1.48cup
24.79tbsp
sour cream (with high fat content)
170g
5.95oz
0.68cup
11.39tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp

Method

Please note: I'm writing the recipe for 1 portion of cake; I have a double portion in the photo (there are two cake layers left).

Honey cake layers

  • All the ingredients should be at room temperature. Whip the eggs with sugar and demerara sugar for 4-5 minutes, the mass will turn white and increase in volume.
  • Add the butter at room temperature, 50 g (1.75 oz oz) of flour, honey, baking soda quenched with lemon juice.
  • Then brew the dough in a water bath, stirring constantly for 4-5 minutes, add brandy, cook for another 5-6 minutes (as in the previous version with prunes, I will clarify if you have a thermometer, you can play it safe and measure the temperature of the finished dough, it should be 76-78 °C / 170-175 °F).
  • Then leave the dough to cool down to 40 °C (105 °F). Gradually stir in the sifted flour, knead the elastic dough (it should not stick to your hands, but it should not be heavily hammered). Set aside for 5 minutes.
  • Preheat the oven to 180 °C (355 °F) in convection + top mode. It took me 120 g (4.25 oz) of dough for each cake layer with a diameter of 18 cm. Roll out each cake, chop with a fork and bake for 3-4 minutes, cut off the finished cake.

Roasted candied almonds

  • Rinse the nuts, bake in the oven or fry on a pan. Peel and chop coarsely. Mix sugar and water in a saucepan, put on medium heat, bring to a boil, remove foam and cook until caramel-golden brown. Add lemon juice 5 minutes after boiling. Mix almonds with caramel, pour on a silicone mat, let cool.

Creamy puree with dried apricots

  • Rinse the dried apricots, and soak in boiling water for 15 minutes. Drain and squeeze dried apricots. Beat with the dairy cream with a blender until smooth.

Cream cheese

  • Whip all the ingredients in a mixer bowl until smooth (try for sweetness, if necessary, increase the amount of confectioners sugar).

Cake assembling

  • Just before applying to the layer cake, it is necessary to mix the crushed roasted nuts with dried apricot puree.
  • Then, the order is as follows: cake layer + dried apricots puree with roasted nuts + sour cream and curd cream + cake layer and so on.
  • Wrap the finished cake in a plastic food wrap and refrigerate for 5-6 hours. Coat the finished cake with any kind of cream to taste (I had cream cheese butter-cream, and I used butter + confectioners sugar + dried apricots puree for decoration.