Honey cake with coffee, nuts and chocolate fudge
10 servings
45 minutes
Honey cake with coffee, nuts, and chocolate glaze is a true delight for lovers of rich flavors and aromas. The recipe's origins trace back to traditional European desserts where honey is used as a natural sweetener and nuts add a unique texture to the dish. This cake combines deep coffee notes with the delicate sweetness of honey and the richness of nuts, creating a harmonious and noble taste. The cream made from butter and egg yolks makes each layer incredibly soft, while the chocolate glaze adds sophistication. It is perfect as a festive dessert or an elegant treat with a cup of aromatic coffee. It delights not only with its taste but also with its exquisite appearance that can be complemented by chopped nuts for textural contrast. The flavor of this cake lingers long in memory, leaving a pleasant sweet reminiscence.
1
Beat the egg with 150 grams of sugar, mix with honey, add 3 tablespoons of cognac, lemon zest, coffee, and mix well. Pour the sifted flour with baking soda into a mound, make a well in the center, pour in the egg-honey mixture, and knead the dough. Place the dough in the refrigerator overnight.
- Chicken egg: 1 piece
- Sugar: 450 g
- Honey: 150 g
- Cognac: 4 tablespoons
- Lemon: 1 piece
- Black coffee: 200 g
- Soda: 1 teaspoon
- Wheat flour: 500 g
2
Preheat the oven to 200 degrees.
3
Divide the dough into 2 parts, roll it out, prick with a fork, and bake two layers for 15-20 minutes each.
4
To prepare the cream, mix powdered sugar with 200 grams of softened butter and egg yolks. Add ground nuts, vanillin, and the remaining cognac. Layer the cakes with the cream.
- Powdered sugar: 200 g
- Butter: 210 g
- Egg yolk: 2 pieces
- Walnuts: 150 g
- Vanillin: to taste
- Cognac: 4 tablespoons
5
Cover the cake surface with fondant. To prepare it, bring milk and sugar to a boil and reduce it. Add melted chocolate and the remaining butter. Sprinkle the cake with chopped nuts.
- Milk: 100 ml
- Sugar: 450 g
- Dark chocolate: 50 g
- Butter: 210 g
- Walnuts: 150 g