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Honey Cake


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Ingredients

18 portion(s)

  • Cake
  • 180 g raw sugar
  • 70 g cream
  • 180 g honey
  • 1 egg
  • 180 g unsalted butter cubed
  • 450 g flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cocoa powder

  • Caramel Cream
  • 1 can tin Highlander Caramel condensed milk
  • 200 g unsalted butter
  • 70 g walnuts

  • 150 g water
  • 50 g Rum
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Cake
  1. Add raw sugar to the bowl mill for 10sec on speed 10

    add cream, honey, egg, butter to the bowl mix speed 2 for 5 minutes at 50 degrees

    Add Flour, baking Soda, cocoa to bowl mix speed 4 for 10 secs scrape down bowl and mix on speed 4 for 10 secs

    Put mixture into a bowl, cover with gladwrap let it sit for 10 minutes.  At this point it should be a nice cookie dough consistency and you should be able to roll out onto baking paper without it being too sticky.  If it is too sticky let it sit for another 10 minutes of use a little bit of flour to keep it from sticking.

    On baking paper draw an 8 inch circle and roll out approximately 160g of dough.  Do this 7 times and bake each one for 6 - 7 minutes at 170 degrees

    Once baked set aside and cool on wire rack.  These can be baked ahead of time and kept in the fridge for up to a week or frozen for up to a month.

    (the amount of dough will not be exact for the cookies , bake the extra amount and whizz up with the nuts to coat the outside of the cake)

  2. Crumb Mixture
  3. Place the left over cooked cookie and walnuts in bowl speed 7 for 5 secs set aside in a bowl

  4. Caramel Cream
  5. Place butter and caramel in bowl mix for for 20 sec speed 6 stopping half way to scrap down

  6. Assembly of cake
  7. Layer the cookies thus, lay the first cookie on the plate, brush the rum water on the to of the cookie then cover with cream and crumb mixture.  

    Brush both sides of second and subsequent cookies with rum mixture and cover with caramel cream and crumb mixture until cookies have all been layered.

    Cover the whole cake with the caramel cream and then with the remainder of the crumb mixture.  Place in the fridge for at least 4 hours or overnight to set and allow the cream to soak into the cookies to ensure that it isnt crunchy.  Once the cream has soaked in the cake with remain moist and perfect for over a week in the fridge.  Longer it sits the better.....so its a great make ahead cake for a special occasion. 

  8. Finished product

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Beautifully light and

    Submitted by Thermoblaze on 19. July 2016 - 20:31.

    Beautifully light and completely decadent. Definitely a special occasion cake... Absolutely divine!

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  • Amazing recipe yummy really

    Submitted by lindagarrett on 19. July 2016 - 19:45.

    Amazing recipe yummy really easy to follow

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  • Wow, this cake tastes and

    Submitted by Catherine Davison on 27. April 2016 - 08:58.

    Wow, this cake tastes and looks amazing!  Got to taste it last night and will definately be making  tmrc_emoticons.;)

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