Honey cake with berries

Hi, I'm Maggie, a journalist by profession, although I've never worked in my profession. I have been interested in cooking and pastry since childhood.

During the pandemic, I discovered that I can prepare delicious desserts. Since I am a mother of three children, I always wanted my children to eat home-baked and home-made sweets, so I decided to study the pastries more deeply and thoroughly. I attended a pastry school where I took a one-month course. Then I had the idea to create my Instagram page “megan_cookies_blog” and share my dessert recipes with others.

My goal and desire are to have my own small pastry shop, where I will offer a lot of yummies to sweets lovers.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Megi Shonia

Ingredients

Sugar

140 gram

Butter

100 gram

honey (+1 tablespoon)

100 gram

Flour

400 gram

white chocolate

200 gram

crème

400 gram

Soda

5 gram

Salt

2 gram

black cranberries

100 gram

berries

300 gram

Egg

2 piece

step

Start the dough with the caramel - put 100 g of sugar in a heavy-bottomed saucepan and place over a low heat. When the sugar begins to melt, stir and bring to a caramelized consistency. Simultaneously melt 100g of butter in a second bowl. Remove the melted sugar from the heat and pour the butter in.

step

At the end, add the honey and stir until smooth. Put the caramel into a bowl and allow to cool, add the egg and mix well. Meanwhile, sift the flour, add the baking soda, pour the caramel/egg mixture into the flour and knead the dough.

step

Roll and cut into desired shapes. Bake at 170 degrees for 15-20 minutes.

step

To make the white chocolate ganache, pour 200 ml cream into a bowl with a thick bottom. Heat well and add 200 g white chocolate, wait for the chocolate to melt, stir, add 1 tablespoon honey and 200 ml cold cream. Finally, whisk it all in with a hand blender.

step

Place in the refrigerator overnight or for 12 hours. When the resulting cream has rested in the fridge, whisk it with a mixer for 7-8 minutes until thickened (do not overdo it, or the cream will become runny).

step

For the raspberry filling, mix together 200 g raspberries, put into a heavy-bottom saucepan, add 40 g sugar and 15 g cornstarch. Stir and place over a flame. Bring the raspberries to the boil and simmer for 10 minutes to release the cornstarch taste. Pour into a jar and chill.

step

To arrange the cake you will need a pastry bag to decorate the cake with the cream.

step

Put the raspberry filling in the center of each layer. Decorate with the berries. Place in the refrigerator for at least one hour after assembling.

Serve

Bon Appetite!

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