🎄HONEYBREAD - not just for the holidays. Step-by-step, even for beginners
A delicious and impressive cake that disappears in a flash!
It consists of honey layers (can be baked up to 2 weeks in advance) sandwiched with custard cream. A layer of walnuts is placed on top.
The cake tastes best after 3 days. Stored refrigerated, it will stay fresh for a very long time.
Some people spread plum jam on the layers. Others layer with semolina cream. There are as many recipes for honey cake as there are homes!
In this video, I show you carefully and slowly how to bake honey cake with walnuts. I hope it will be helpful, especially for those who are planning to bake this cake for the first time.
Enjoy! 🙂
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⭐️Dough for the honey layers:
• 600 g flour (4 cups)
• 3 eggs
• 200 g butter (1 stick) at room temperature
• 60 g liquid honey (4 tablespoons)
• 80 g sugar (almost 3/4 cup)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
Tin pan: 22 cm x 30 cm
Bake at 180°C for 13 minutes
On the middle rack of the oven
👉If you're new to baking and are worried about the layers breaking while assembling the dough, place them in the freezer for 40 minutes. This will stiffen them up and make them easier to handle. But they don't want to be frozen solid 😄
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⭐️Custard Cream:
• 600 ml full-fat milk (almost 2.5 cups)
• 1 large pudding 64 g (cream or vanilla)
• 1 tablespoon all-purpose flour (20 g)
• 1 tablespoon potato starch (20 g)
• 150 g sugar (almost 3/4 cup)
• 1 egg yolk
• 250 g softened butter
⭐️Nuts in Honey:
• 300 g walnuts (peanuts, pecans)
• 60 g cane sugar (1/4 cup)
• 100 g honey (6-7 tablespoons)
• 100 g butter
1 glass with a capacity of 250 ml
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