3 hours – cooking
8 hours – stabilization
My favorite thing to do is to come up with flavors for themed holidays, the season, or the person I’m making a cake for.
So once I baked an incredibly delicate apple and honey cake. It seems that it was the last month of summer, when fresh honey was just being pumped out, and there were already fragrant apples in the garden.
This cake differs from the classic Medovik (honey cake) as it contains honey biscuits. This way it is much faster to cook and you do not need to roll out thin cakes for a long time.
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Method of cooking
Divide eggs into whites and yolks.
Sift dry ingredients.
Heat honey and butter until combined.
Whip egg whites, gradually add half of the sugar to them. There should be a stable meringue.
Whip the yolks with the second part of the sugar.
Add half of the meringue to egg yolks. Stir carefully with a silicone spatula.
Enter dry ingredients and a mixture of butter and honey. At the end, add the rest of the meringue. Mix everything well.
Bake for 30-40 minutes in three forms of 18 cm in diameter at 175°C. After 20 minutes of baking, you can lower the temperature to 160°C and cover the top with baking parchment or foil.
Cool the biscuits inside the forms. Remove and leave for stabilization at room temperature for 8 hours. Cut each biscuit into two parts.
Heat until combined 150 gr of milk and 50 gr of honey.
The method of preparing apple filling
Put everything, except pectin and sugar, in a saucepan. Heat until the honey dissolves.
Pour pectin mixed with sugar, constantly stir with a whisk.
Bring to a boil. Pour into a container and cover with food film.
Leave for stabilization.
Method of preparation of cream
Put the ingredients for the cream in the bowl of a mixer and whip well.
Collect the cake
Biscuit / syrup / cream / apple filling. Repeat until the ingredients are finished.
Cover the sides of the cake with cream and decorate with cookie crumbs.
Stabilize in the refrigerator for at least 5 hours.