Honey cake with truffle cream

8 servings

30 minutes

From the Spices restaurant

Energy value per serving

• Calories: 1224.1
• Proteins: 22.6g
• Fats: 60.1g
• Carbohydrates: 149.4g

Ingredients

• Wheat flour: 750 g
• Chicken egg: 5 pc
• Butter: 150 g
• Buckwheat honey: 120 g
• Sugar: 410 g
• Soda: 20 g
• Milk: 1 l
• Cornstarch: 60 g
• Vanilla: 2 g
• Egg yolk: 10 pc
• Cream 33%: 700 ml
• Truffle paste: 10 g

Cooking steps

1. In a water bath, heat honey and sugar, add butter and baking soda, and mix. Add eggs and mix again. Gradually add flour and knead into a uniform dough. Roll out the dough to a thickness of 0.3 cm and bake for 7-9 minutes in an oven preheated to 180 degrees.

   Required ingredients:

   • Buckwheat honey: 120 g
   • Sugar: 410 g
   • Butter: 150 g
   • Soda: 20 g
   • Chicken egg: 5 piece
   • Wheat flour: 750 g

2. Beat the yolks with sugar, add flour and starch. Boil milk with vanilla and quickly mix with yolks, sugar, and starch. Bring the mixture to a boil, stirring constantly. Whip the cream separately and gently combine with the custard. Assemble the cake, spreading cream between layers. Refrigerate for at least 8 hours.

   Required ingredients:

   • Egg yolk: 10 pieces
   • Sugar: 410 g
   • Wheat flour: 750 g
   • Cornstarch: 60 g
   • Milk: 1 l
   • Vanilla: 2 g
   • Cream 33%: 700 ml

3. Whip the cream with sugar and truffle paste. Serve the cake decorated with truffle cream.

   Required ingredients:

   • Cream 33%: 700 ml
   • Sugar: 410 g
   • Truffle paste: 10 g