Milk And Honey Cake
An easy recipe for Milk and honey cake.
Ingredients
Milk and Honey Cake
- 160 g butter room temp
- 150 g regular white sugar
- 4 eggs room temp
- 350 g flour
- 3 tsps baking powder
- a pinch of salt
- 110 ml semi-fat milk
- 100 g sour cream
- 5 tbsps honey
- 2 tsps vanilla extract
- a handful of walnuts
- 1 tsp cinnamon
- ⅓ tsp nutmeg
- ⅓ tsp cardamom
- ⅓ tsp ginger
Mascarpone cream
- 500 g mascarpone cheese
- 150 g full-fat curd cheese
- 2 tbsps honey
- 1 tbsp icing sugar
- walnuts
Instructions
- Preheat the oven to 180°C. Prepare 2 small cake tins (diameter 18 cm) with baking paper.
- In a bowl mix on high-speed butter and sugar until fluffy and creamy for 4 minutes. Add honey, and eggs - one at a time, and mix again.
- Into one bowl pour sour cream and milk. In another bowl whisk together flour, spices and a pinch of salt. Add ⅓ of the flour mix while mixing on low speed constantly. Then add ½ of the sour cream mix and mix. Repeat the process until you end up adding flour mix last.
- Chop up the walnuts, cover them in a small amount of flour and add to the batter. Fold in with a rubber spatula.
- Pour the mixture into two small tins and bake for 30-40 minutes until the toothpick comes out clean. Get them out of the oven and let them cool. Get them out of the cake tins while they're still warm. Brush melted honey over the tops of the cakes. Let cool completely.
Mascarpone Cream
- Whip mascarpone cheese with curd cheese in a bowl on high speed. Add honey and icing sugar.
- Add a generous amount of mascarpone cheese to the baked cool cake layer. Add chopped walnuts on top. Add more cream. Put another cake layer on top and repeat the process. In the end, I added walnuts on top and sides of the cake. I also melted honey and poured some over the top and sides for the best taste.