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Honey cake
A delicious sponge cake with honey whipped cream & honey crumbs. Enjoy!
230°C
7-8 min
15 pieces
Ingredients
Sponge cake:
1.000 gr
Damco sponge cake mix royale
300 gr
Damco almond broyage 50/50
900 gr
Whole eggs
100 gr
Water
100 gr
Butter, melted
Honey cream:
3.000 gr
Whipping cream, unsweetened
300 gr
Damco D custard cream extra
450 gr
Honey
Honey crumbs:
750 gr
Sponge cake crumbs
300 gr
Honey
InstructionsPrintDownload PDF
Instructions sponge cake:
- Whisk Damco sponge cake mix royale, water, eggs and Damco almond broyage 50/50 light and airy in the highest gear for 9 minutes.
- Add melted butter and stop the machine once the butter is mixed in.
- Bake 8 mm thick slices.
Instructions honey cream:
- Whisk all of the ingredients together.
Instructions honey crumbs:
- Mix the crumbs and honey thoroughly and place on a lined baking tray.
- Let it dry in the oven, with the vent open, for 25 minutes at 170°C.
- Once the crumbs are cooled off, sieve to get fine, golden crumbs.
Instructions assemble:
- With a 18 cm ø ring, cut out 4 slices of almond sponge cake.
- Pipe a layer of honey cream and place another slice of almond sponge cake.
- Repeat 3 times. Finish with a thin layer of whipped cream and the honey crumbs.
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