Honey cake with nuts
Description
Perfect with tea and coffee. For a honey cake, any natural honey will work, but the aroma and colour of the finished sponge will depend on the type of honey. Walnuts, hazelnuts and almonds are the best nuts to use. The finished cake weighs about 1.5 kg. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for a honey cake with nuts. Take the eggs out of the refrigerator in advance so they are at room temperature. This will make the sponge cake fluffier.
- 2
Step 2
Separate the eggs into yolks and whites. Put the whites in the mixer bowl and beat on medium speed until soft peaks form.
- 3
Step 3
While you keep beating the egg whites, gradually add the sugar and beat until the mixture is light and fluffy.
- 4
Step 4
While whisking, add liquid honey.
- 5
Step 5
Add the egg yolks and beat until the mixture is smooth and even.
- 6
Step 6
Mix the flour with the baking powder and sift the mixture twice through a fine sieve, then add it to the bowl with the beaten mixture. Gently fold until the batter is smooth and even.
- 7
Step 7
Grease a 24 cm baking tin with vegetable oil, dust with flour, or line the bottom and sides with baking paper. Transfer the dough into it and level the surface.
- 8
Step 8
Place the pan with the batter in a hot oven and bake for 40–45 minutes at 180°C until done. Remove the sponge from the oven and turn the pan upside down with the sponge until completely cool. Remove the cooled sponge from the pan, wrap in plastic wrap, and refrigerate for 8 hours to mature.
- 9
Step 9
Cut the sponge cake into three equal layers.
- 10
Step 10
For the mascarpone cream, beat lightly until smooth. While continuing to beat, gradually add condensed milk and vanilla. Beat until thick and fluffy.
- 11
Step 11
Spread some of the cream over the bottom cake layer and smooth it evenly.
- 12
Step 12
Set aside the prettiest nuts for decoration and the second layer; chop the rest into coarse crumbs. Sprinkle part of the nut crumbs on top of the cream.
- 13
Step 13
Place the middle layer and spread the cream on it as well. Arrange whole nuts in a circle, and sprinkle the remaining space with chopped nuts.
- 14
Step 14
Place the top layer on. Cover the top and sides with the remaining cream and smooth it evenly. Press the remaining nuts firmly onto the sides.
- 15
Step 15
For the characteristic pattern I used clean bubble wrap. Lay it bubble-side down on the cream and press lightly. Refrigerate the cake for 8 hours to let it soak through.
- 16
Step 16
Decorate the finished honey cake with the reserved nuts.
- 17
Step 17
Ready. Serve at the table.