Cakes & Patisserie

Honey Cake


Honey Cake

There are days when we just kill our strong urge to have a nice dessert or just to dig our teeth into a beautiful & delicious cake. Well! If you are feeling this way, then you are in for a real treat.

We have great cake recipe from a Celebrity Chef – Masterchef Elena Krasnova, owner of Mon Paris Patisserie. A real genius of the baking world, Elena comes with the most innovative, doable and incredible delicious recipes. Although the recipe looks to be a difficult one but if you follow the step instructions, then you will be able to make a super delicious cake and treat your family & friends!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                           Total Time                  Yields

20 mins                  5 hours 30 mins                5hours  50 mins               4 Serving

Ingredients:

 Biscuit Honey:

Eggs – 150 g

Sugar – 300 g

Butter – 50 g

Flour – 600 g

Honey – 150 g

Baking soda – 8 g

Honey Cremeux:

Milk – 600 g

Vanilla bean – 2

Honey – 165 g

Egg yolks – 90 g

Sugar – 23 g

Corn starch – 45 g

Gelatin mass – 42 g

Butter – 240 g

Vanilla Mousse:

Milk – 585 g

Vanilla bean – 4.5

Gelatin mass – 126 g

White chocolate – 825 g

Cream – 810 g

For Honey Cake Décor:

 Whipped cream with sweet condensed milk:

Cream – 150 g

Condensed milk – 50 g

Hazelnut microwave cake:

Hazelnut praline – 200 g

Egg whites – 180 g

Almond flour – 60 g

Instructions:

 Biscuit Honey:

  • Mix egg and sugar in Kitchenaid (mixer)
  • Cook all on water bath except flour till it turns golden in colour.
  • Add flour. Leave in fridge for 1 hour.
  • Roll thinly, bake at 428° F (220°C) for 4 mins.

Honey Cremeux:

  • Cold infuse vanilla in milk one night before.
  • Heat milk and honey.
  • Whisk egg yolk, sugar and corn starch.
  • Cook egg mixture with milk at 85°
  • Pour over gelatin mass.
  • At 50°C add butter and emulsify with hand blender.
  • Pour over the first layer of biscuit in the frame.
  • Cover with another layer of biscuit and freeze for 1 hour.

Vanilla Mousse:

  • Heat milk with scrapped vanilla.
  • Pour over white chocolate and gelatin mass.
  • Emulsify with hand blender.
  • Cool till 40°C and fold in whipped cream.
  • Pour over the second level of biscuit and refrigerate overnight.

Honey Cake – Décor:

  • Mix all ingredients together and strain into the siphon.
  • Charge with two N2O chargers and refrigerate for 2 hours.
  • Make 3 small cuts in the base of paper cuts, shake the siphon and fill the up 1/3 full.
  • Cook 40 sec in microwave.

Note: Delicious Honey cake is ready to serve, enjoy with family & friends, Bon Apatite!

Happy Cooking!

Recipe & Photo courtesy: Celebrity Chef Elena Krasnova

Feb 22 2016_Elena-Krasnova_0058 1

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