Honey cake with berries
30-60 Min
500+ Kcal

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.

140 140 gr. sugar
100 100 gr. butter
100 100 gr. honey (+1 tablespoon)
400 400 gr. flour
200 200 gr. white chocolate
400 400 gr. cream
5 5 gr. soda
2 2 gr. salt
100 100 gr. blackcurrant
300 300 gr. raspberry
2 2 piece eggs
step 1
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 2
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 3
Roll and cut into desired shapes. Bake at 170 degrees for 15-20 minutes.
step 4
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 5
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 6
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 7
To arrange the cake you will need a pastry bag to decorate the cake with the cream.
step 8
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.

How To Serve

Bon Appetite!