Honey cake with truffle cream

Name: Honey cake with truffle cream
Total time: 30 min
Yield: 8
Ingredients: Wheat flour 750 g; Chicken egg 5 piece; 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 piece; Cream 33% 700 ml; Truffle paste 10 g

8 servings

30 minutes

From the Spices restaurant

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1224.1

kcal

22.6g

grams

60.1g

grams

149.4g

grams

Ingredients

8servings

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:
1. Buckwheat honey: 120 g
2. Sugar: 410 g
3. Butter: 150 g
4. Soda: 20 g
5. Chicken egg: 5 piece
6. 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:
1. Egg yolk: 10 pieces
2. Sugar: 410 g
3. Wheat flour: 750 g
4. Cornstarch: 60 g
5. Milk: 1 l
6. Vanilla: 2 g
7. Cream 33%: 700 ml

3
Whip the cream with sugar and truffle paste. Serve the cake decorated with truffle cream.
Required ingredients:
1. Cream 33%: 700 ml
2. Sugar: 410 g
3. Truffle paste: 10 g

Honey cake with truffle cream

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