Honey cake "Caramel" with white chocolate and mascarpone

Category: Bakery products
Caramel honey cake with white chocolate and mascarpone

Ingredients

Cakes:
wheat flour c. from. 380-400 g
eggs (weight without shell) 90 g
sugar 155 g
honey 63 g
butter 110 g
soda 9 g
lemon acid 2.5 g
Cream:
yolks 3 pcs
sugar 60 g
milk 180 g
corn starch 15 g
chocolate white 100 g
cream 33% 200 g
mascarpone 250 g

Cooking method

  • Cakes:
  • Caramel honey cake with white chocolate and mascarponePour sugar into a deep-bottomed saucepan. Put on fire.
  • Caramel honey cake with white chocolate and mascarponeMelt and bring to a caramel color.
  • Caramel honey cake with white chocolate and mascarponeRemove the saucepan from the heat.
  • Add liquid honey (not cold!), Stir. Caution, the mixture will foam a lot!
  • Add hot melted butter and stir.
  • Caramel honey cake with white chocolate and mascarponePour the caramel into a bowl where the dough will be kneaded later. Cool to 70C degrees (about 10-15 minutes)
  • Caramel honey cake with white chocolate and mascarponeAdd one third flour and all eggs, stir.
  • Caramel honey cake with white chocolate and mascarponeAdd soda and citric acid, stir.
  • Caramel honey cake with white chocolate and mascarponePour in the remaining flour and knead into a soft, viscous dough.
  • Caramel honey cake with white chocolate and mascarponeGather the dough into a ball, wrap in foil. Refrigerate for 25-30 minutes.
  • Caramel honey cake with white chocolate and mascarponeDivide the dough into 9 pieces.
  • Caramel honey cake with white chocolate and mascarponeRoll each part of the dough on baking paper into a circle, a little more than 18 cm.
  • Caramel honey cake with white chocolate and mascarponeBake in an oven preheated to 180C (convection 160C) degrees for 5 minutes.
  • Immediately after baking, cut the hot cakes to the size required for the cake. Cool down.
  • Save the cakes.
  • Cream:
  • Caramel honey cake with white chocolate and mascarponeGrind the yolks with sugar and starch.
  • Caramel honey cake with white chocolate and mascarponeBring the milk to a boil. Pour half of the hot milk into a bowl with the yolks, stir.
  • Caramel honey cake with white chocolate and mascarponePour the mixture into a saucepan to the remaining milk, put on low heat. Cook, stirring occasionally, until the cream thickens.
  • Transfer the cream to a bowl.
  • Caramel honey cake with white chocolate and mascarponeAdd white chocolate to hot cream, mix.
  • Caramel honey cake with white chocolate and mascarponeCover the cream with a film so that it touches its surface. Cool down.
  • Caramel honey cake with white chocolate and mascarpone
  • Caramel honey cake with white chocolate and mascarponeBeat the cream.
  • Caramel honey cake with white chocolate and mascarponeCombine with mascarpone.
  • Caramel honey cake with white chocolate and mascarponeAdd the creamy mass to the custard in small portions.
  • Assembly:
  • Caramel honey cake with white chocolate and mascarponePlace the cake on a serving dish. Spread out 1.5 tbsp. l cream, smooth.
  • Caramel honey cake with white chocolate and mascarponeCollect the whole cake (leave some of the cream to decorate the sides and top of the cake). Refrigerate for 2-3 hours.
  • Caramel honey cake with white chocolate and mascarponePlace the crumbs in a blender bowl.
  • Caramel honey cake with white chocolate and mascarponeGrind into small crumbs.
  • Caramel honey cake with white chocolate and mascarponeCoat the top and sides of the cake with cream and decorate with crumbs.
  • Put the cake in the refrigerator for 8-10 hours.
  • Caramel honey cake with white chocolate and mascarpone
  • Caramel honey cake with white chocolate and mascarpone
  • Enjoy your tea!

Note

All ingredients are for a cake with a diameter of 18 cm.
It is best to start your cake with custard. By the time the cakes are ready, it will just cool down.

The cake is the most delicate. You can eat with your lips.

The cake "Caramel honey cake with orange cream" is available at Belonika, on the Povaryonok website and in blogs (I don't know who exactly is the author). I made the cakes according to the recipe, and made my own cream.

Gala
Manyawhat a wonderful honeymoon!
Quote: Sonadora

The cake is the most delicate. You can eat with your lips.


Quote: Sonadora

Cake "Caramel honey cake with orange cream"
with orange cream is also good
Sonadora
Galina, Thank you. Help yourself.
I really liked the cake. The cakes are thin, soaked well with cream.
Quote: Gala
with orange cream is also good
Yeah. But there, in the recipe, the proportion is given in some strange way. The orange Kurd was too lazy to count.
Wiki
I can imagine how delicious it is! Thanks for the recipe!
I'll bake for the New Year
Sonadora
Wiki, Thank you! I would be glad if you like it.
Wiki
By the ingredients it is already clear that you simply cannot NOT like it!
And the view is beautiful
Sonadora
Wiki, then I'm waiting for your verdict.
Wiki
Necessarily!
Lerele
Sonadora, so I look at this beauty, and I rush straight, to whom I would ask to live, then I want to Admin, then to Angela, then to Mana
In the evenings, especially for someone hunting
Cake - shine !!!
maha i
What a beauty! : nyam: Honey cake with such a cream, I just have to do IT
Olga VB
Manyunya, I, of course, apologize a lot, but if you make such a honey cake just with custard, then how much milk / flour?
I want to build straight tomorrow or the day after tomorrow
ang-kay
Manyun, shikardos)
Sonadora
Lerele, Marina, Olga, Angelathanks girls. I would be glad if you like the cake.

Quote: Lerele

I rush straight, to whom to ask to live
Lerele, we can make the task easier: pin upto come to you.

Quote: Olga VB

if you make such a honey cake just with custard, then how much milk / flour?
Olga, i.e. only custard? Would you like to add cream or something else?
Lerele
Quote: Sonadora
Lerele, we can make the task easier: to come to you.
yes, I don’t mind at all, but I don’t have anything tasty




Oh, I just thought, go quickly, then I will have this delicious
ang-kay
Quote: Sonadora
come to you.
I also wanted to suggest this, so that I would not be torn between smart and beautiful. We can even for permanent residence
Quote: Lerele
I will have it delicious then
In-in, otherwise you, Irochka, blunted something
We will take with us and eat yours)))
Olga VB
Quote: Sonadora

Olga, i.e. only custard? Would you like to add cream or something else?
I will have a couple of yolks ownerless, there are all kinds of nuts. The oil is good, but I don't want extra fat.
I just can't figure out how much cream is needed for such a volume of cakes so that it is soaked in moderation, and not too much.
By the way, here is one more thing: I periodically bake even bread with honey, not only sweet pastries, and I have repeatedly convinced that both the taste and the spirit of honey sounds brighter if you add only soda and do not add acid. That is, wherever there is a baking powder in honey baked goods, I replace it with soda and do not extinguish it. And if, according to the recipe, soda and some kind of acid, then I either completely remove the acid, or reduce it to a minimum.
Try it sometime on proven recipes. I think you'll notice the difference. Then either the taste will be more honeyed, or you can take less honey without losing the honey spirit.
ang-kay
Quote: Olga VB
I just can't figure out how much cream you need for such a volume of cakes
Add all the liquid in the ingredients (cream, mascarpone, milk). If there is no chocolate, then throw another 50 grams and, if 2 yolks, not 3, then another 16-20 grams. Without chocolate, you will have to add more starch. But you don't need it anymore. Cook the cream for the received amount of liquid. Well, I would do that.
Sonadora
Olga, Thank you. Next time I'll try to do it without citric acid.

Angela, thanks for the help!
Zhannptica
Oh Manya ...
On my "office" 18 cm about nothing. We'll have to multiply by 1.5 at least)
Cream beckons)))) I will do
Sonadora
Jeanne, for us, for three, the size just turned out. A larger company will have to increase.
Quote: Zhannptica
Cream beckons
I love this cream for a long time. I often use it for cakes, in. h. pancakes.
Quote: Zhannptica
will do
I will look forward to it.
Ava11
Manya, thanks for the recipe! I brought my own. I'll cut it tomorrow.

Korzhik tried trimming, you can feel a caramel creamy taste. The cream tasted the residue from the walls, pleasant not sugary. Manechka h Happy New Year! Thanks for sharing your recipes! Good luck and prosperity to you!
Caramel honey cake with white chocolate and mascarpone
Sonadora
Quote: Ava11

Manya, thanks for the recipe! I brought my own. I'll cut it tomorrow.
Caramel honey cake with white chocolate and mascarpone
Alla, holiday greetings! Thank you for your trust. Hope you enjoy the cake.
Ava11
Manechka , Thank you!!! : ozhidanie: There is no doubt that I will like it, I love your recipes !!! Thank you for pulling the photo from the gallery. I pressed somewhere from the phone, I myself do not understand.
Sonadora
Allaapparently the final square bracket was lost when copying. I just finished it, and the photo appeared.
Fotina
Cool cake! Mom did this (I don't remember the proportions, but with syrup, honey, brewing, only they didn't extinguish the soda with lemon - it is well extinguished with honey) with semolina cream (like in bird's milk, only without lemon).
I would like to try with your cream)
Sonadora
Svetlana, I will be glad if hands ever reach. Holiday greetings!

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