We know exactly which honey cake you are going to make this coming holiday

Don't be alarmed by her impressive looks, she's not that complicated, and she's so worth it

Shani Sanders

09/15/2022

Thursday, September 15, 2022, 00:00 Updated: 00:13

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Striped honey cake filled with cream (photo: Shani Sanders)

The honey cake came out with the name of a not particularly glamorous cake, but that really doesn't mean it has to be that way.

Shani Sanders does it again and it's amazing to make a striped honey cake for the holiday made of stripes of airy honey cake with a delightful cream filling in between.

Before you are frightened by its impressive appearance, we emphasize that the preparation of the cake is surprising and not as complicated as it seems.

Its preparation is very similar to the preparation of a roulade cake, only that instead of making one large, horizontal roulade, you create a chubby, low vertical roulade.

The exact explanation is in the recipe and it includes at the end pictures of the stages of assembling the cake.

Don't be alarmed by the impressive appearance, it's not that complicated (Photo: Shani Sanders)

Notes before starting:

*Honey cannot be replaced with silane or maple!

Honey has properties that cannot be replaced.

It makes the cake softer and fresher for a longer time, because honey is a type of preservative.

* You can decorate the cake with honey caramel (at the end of the recipe) at the last minute or chocolate ganache tiptoe, if you choose chocolate you can do it in advance and not just before serving like with the caramel.

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Festive honey cake filled with cream

Recipe by: Shani Sanders, Walla system!

Food

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• 40 minutes of work

• Two and a half hours in total

• Moderate level of difficulty

• vegetarian

• Recipes for Rosh Hashanah

• milky

• Pies

• cakes and cookies

• kosher

Striped honey cake filled with cream

Ingredients

• For honey cake:

  • 4 eggs

  • ⅔ cup of sugar (135 grams)

  • ⅛ teaspoon of salt

  • ¼ cup oil (50 grams)

  • ½ tablespoon honey (35 grams)

  • 1 buckwheat (140 grams)

  • 1 teaspoon baking soda

  • ½ teaspoon of cinnamon

  • A little powdered sugar for sprinkling on the baking paper

• For the cream:

  • 2 units sweet cream 38% (500 ml)

  • ½ cup milk (120 ml)

  • 2 packs of instant vanilla pudding (160 grams)

  • 2 cups sour cream (400 grams)

• For the honey caramel sauce:

  • ½ cup sugar (100 grams)

  • 50 grams of butter

  • ½ sweet sour cream (120 ml)

  • 2 spoons of honey (45 grams)

  • ¼ teaspoon of salt

• For the conversion table click here >

Preparation

How do you make a festive honey cake?

• 1

  For the honey cake:

  heat the oven to a medium heat of 170 degrees.

  Use the large baking pan of the oven, the one that goes into the oven rail, if you have no choice you can use a huge disposable pan (30x40 cm). Line it with baking paper, grease it well (oil or butter doesn't matter) and flour it thoroughly. Do not skip a step This is because then it will be difficult to peel the paper off the cake after baking.

• 2 Put the eggs, sugar and salt in a mixer bowl and beat at high speed (with the whisk) for 6 minutes, until the mixture becomes light and very puffy.

• 3 While stirring, add the oil in a thin stream and the honey.

  Stop the mixer and use a spatula to clean the sides of the bowl from the honey that flies to the sides and mix gently.

• 4 In a separate bowl, mix the flour, baking soda and cinnamon.

  Sift them with a fine sieve into the egg mixture and mix with a spatula in gentle folding movements just until the flour is incorporated into the batter.

  Try to mix as little as possible.

• 5 Pour the batter onto the greased baking paper in the mold and flatten with a spatula or palette into a large and uniform rectangle (at least 30x40 cm or up to the border of the baking paper).

  Give a few hits with the mold on the counter so that the batter settles well and bake for 18-20 minutes or less.

  Although the cake gets a dark color quite quickly thanks to the honey and soda powder, it is important not to take it out before the time because then it will be difficult to extract it from the baking paper.

• 6 While the cake is in the oven, spread another piece of baking paper on the counter and, using a strainer, generously sprinkle powdered sugar over it.

  Take the cake out of the oven, if the edges of the cake touch the pan then release with a knife.

  Turn the cake along with the paper it was baked on onto the new baking paper with powdered sugar.

  Gently peel off the original paper from the cake (which is now at the top of the cake) and straighten the edges of the cake with a knife into a symmetrical rectangle.

• 7 Roll the cake while it is still hot together with the baking paper horizontally.

  This means rolling the short side of the cake into a cylinder.

  Allow the roll to cool completely as it is, wrapped in baking paper (in the meantime prepare the cream).

  Only after the roll has cooled completely, open it and slice the cake lengthwise with a knife into three equal strips.

  Leave them on the baking paper as they are, attached.

• 8 For the

  cream:

  put the sweet cream, milk and pudding in a mixer bowl.

  Beat at high speed until stiff.

  Add the sour cream and beat for 3 seconds just until the cream is absorbed.

  Keep in the fridge until you are ready to frost the cake.

• 9 Spread about half of the amount of cream over the entire cake, which is already divided.

  Roll the first strip into a roll.

  Place the roll on the second strip and continue rolling.

  Repeat the operation with the third strip until you get one big, fat roll.

  Pick it up with both hands and place it on a plate.

• 10 Cover the entire cake with a thin initial layer of the cream and transfer it to the freezer for at least half an hour.

  Remove from the freezer and cover the cake again with the rest of the cream, this time investing more and straightening with a palette or ruler.

  Keep in the fridge until serving.

• 11 You can serve it like this or decorate it.

  If you want to decorate with caramel sauce as in the picture, do it just before serving.

  In this case, put the cake back in the freezer for at least 20 minutes before drizzling the caramel over it.

• 12 For the

  caramel sauce:

  put the sugar in a small, very clean cooking pot and melt it on a medium flame.

  Do not stir, only after the sides start to melt stir them in towards the center of the pot where the sugar has not yet melted.

  Continue watching and occasionally giving a very small stir until the sugar turns into a dark amber caramel.

  From now on, work quickly - immediately turn off the stove and add the butter.

  Careful it bubbles, mix and add the sweet cream, honey and salt.

  Return to the stove and cook on a low flame for a minute while stirring until a smooth caramel sauce is obtained.

  Turn off the stove and cool for fifteen minutes.

• 13 Take the cake out of the freezer and drizzle the caramel over it and serve.

  Please note:

  when you drizzle the caramel on the cake, it should be lukewarm.

  If the caramel has cooled and hardened before decorating, you can reheat it on the stove or in the microwave.

• How to assemble the honey cake in the photos:

  Gently peel off the baking paper from the cake (photo: Shani Sanders)

  Straighten the edges of the cake with a knife into a symmetrical rectangle (Photo: Shani Sanders)

  Roll the cake horizontally while still warm, along with the baking paper (Photo: Shani Sanders)

  Allow the roll to cool completely as it is, wrapped in the baking paper (Photo: Shani Sanders)

  After the roll has cooled completely, open it and cut it with a knife into three strips of equal length (Photo: Shani Sanders)

  Spread about half of the amount of cream on the entire cake, which is already divided, and roll the first strip into a roulade (Photo: Shani Sanders)

  Place the roll on the second strip and continue rolling (Photo: Shani Sanders)

  Repeat the operation with the third strip to get one big, fat roll (Photo: Shani Sanders)

  Cover the entire cake with a thin initial layer of cream.

  Transfer to the freezer for half an hour and cover the cake again (Photo: Shani Sanders)

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• Pies

• honey cake

• New Year

• Recipes for Rosh Hashanah