Ingredients
- Cake
- 180 g raw sugar
- 70 g cream
- 180 g honey
- 1 egg
- 180 g unsalted butter cubed
- 450 g flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cocoa powder
- Caramel Cream
- 1 can tin Highlander Caramel condensed milk
- 200 g unsalted butter
- 70 g walnuts
- 150 g water
- 50 g Rum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add raw sugar to the bowl mill for 10sec on speed 10
add cream, honey, egg, butter to the bowl mix speed 2 for 5 minutes at 50 degrees
Add Flour, baking Soda, cocoa to bowl mix speed 4 for 10 secs scrape down bowl and mix on speed 4 for 10 secs
Put mixture into a bowl, cover with gladwrap let it sit for 10 minutes. At this point it should be a nice cookie dough consistency and you should be able to roll out onto baking paper without it being too sticky. If it is too sticky let it sit for another 10 minutes of use a little bit of flour to keep it from sticking.
On baking paper draw an 8 inch circle and roll out approximately 160g of dough. Do this 7 times and bake each one for 6 - 7 minutes at 170 degrees
Once baked set aside and cool on wire rack. These can be baked ahead of time and kept in the fridge for up to a week or frozen for up to a month.
(the amount of dough will not be exact for the cookies , bake the extra amount and whizz up with the nuts to coat the outside of the cake)
Place the left over cooked cookie and walnuts in bowl speed 7 for 5 secs set aside in a bowl
Place butter and caramel in bowl mix for for 20 sec speed 6 stopping half way to scrap down
Layer the cookies thus, lay the first cookie on the plate, brush the rum water on the to of the cookie then cover with cream and crumb mixture.
Brush both sides of second and subsequent cookies with rum mixture and cover with caramel cream and crumb mixture until cookies have all been layered.
Cover the whole cake with the caramel cream and then with the remainder of the crumb mixture. Place in the fridge for at least 4 hours or overnight to set and allow the cream to soak into the cookies to ensure that it isnt crunchy. Once the cream has soaked in the cake with remain moist and perfect for over a week in the fridge. Longer it sits the better.....so its a great make ahead cake for a special occasion.
Finished product
Cake
Crumb Mixture
Caramel Cream
Assembly of cake
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Not having made honey cake before I wasn't sure if after 7 mins of baking, the cookies should be golden, mine weren't. Judging by the picture of your cake, it looks like they need to be well browned?
Also, guessing how much caramel and crumbs to use for each layer is tricky!
Here's what I would do next time -
Increase oven temp to 180 degrees and bake cookies until golden.
Use approx 2 heaped tablespoons of the caramel between each layer, topped with two tablespoons of crumb mix between each layer.
(My supermarket didn't have the tinned caramel so I made my own with a tin of condensed milk. Place in deep saucepan with water to cover top of can, simmer for 3 hours. The top of the can must always be submerged, so add water as necessary.)
If the flavour of the caramel is anything to go by, let alone roasted walnuts, honey and rum, this cake is going to taste out of this world. Thank you for your recipe.
Beautiful cake.
Easy to make, looks and tastes great and stays fresh for ages.
Thank you.
Beautifully light and completely decadent. Definitely a special occasion cake... Absolutely divine!
Amazing recipe yummy really easy to follow
Wow, this cake tastes and looks amazing! Got to taste it last night and will definately be making
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