In this video we’ll make a honey cake with lemon cream for rich citrus flavour using my mom’s recipe for the honey cake layers, but replacing the sour cream and jam filling with lemon cream or lemon curd.
I will make a honey cake with 5 layers. If you want the same size (25 cm/ 10 inch), but taller cake, you can double the amount of ingredients.
The process of baking and making the cake is done in separate parts (separate days), so we don’t need to spend several hours on it at once. The cake can also be prepared in advance and keeps well in the fridge for several days.
For the honey cake layers we need:
2 eggs (room temperature),
125 g (¼ cup) honey,
75 g (⅓ cup) sugar,
250 g (2 cups) all-purpose flour,
And ½ teaspoon baking soda
Ingredients for the lemon cream:
100 g (½ cup) freshly squeezed lemon juice
50 g (¼ cup) unsalted butter
150 g ( ¾ cup) sugar
2 egg yolks
Ingredients for the egg white batter:
1 egg white
60 ml (¼ cup) water
100 g (½ cup) sugar
1 g agar( powder)
½ teaspoon lemon juice
Enjoy!
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