Tuesday, December 25, 2012

Honey Cream cake

Merry Christmas to You , we are celebrating with this delicious, soft, honey cream cake, Yumm... :)

  • 3 Tablespoons of honey
  • 100 g icing sugar
  • 100 g cristal sugar
  •  1 egg
  • 90 g margarine
  • 10 Tablespoons of milk
  • 1 Tablespoon of baking powder
  • 0,5 T of gingerbread spice
  • 560 g flour
  • 1 teaspoon of rum flavor
  • 0,5 l milk
  • 5 T flour
  • 2 T of vanilla sugar
  • 25 dkg margarine
  • 150 g icing sugar
  • jam
  • 2 bars of chocolate


  1.  Add the two kinds of sugar to the egg, and mix them with melted margarine. Add the honey , the gingerbread spice and the milk as well, then heat them on a hot plate in a pot.

3. Make 4 balls from the pastry.  
 4. Extend them with a rolling pin, and take them to a flourish baking sheet, and bake them 10-12 minutes on low degree . You will have 4 cake sheets.

5. Heat 0,5 l milk, and add 5 T flour, and 2 T vanilla sugar and mix them, till it become a cream.

 Take one cake sheet, and put on it the half of the cream. Put another, and put on it some jam, then another cake sheet, and the other part of the cream, and cover it with the last cake sheet. Then melt some chocolate on the top.  

9. You should cool it in the fridge for 1-2 days, so that the cake could be softer. 

( To reach the soft state quicker, you should paint all the cake sheets with warm milk)

10. Cut the cake when it become softer! :) 

xoxo: Hajni

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