Ingredients
Frosting
- 900 g sour cream
- 250 g thickened cream
- 250 g icing sugar
Honey Cake
- 30 g Butter
- 165 g white sugar
- 80 g honey
- 3 eggs
- 2 tsp baking powder
- 360 g plain flour
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place whisk then add sugar, sour cream and icing sugar.
2. Whisk for 1-2mins at speed 3.5 or until peaks have formed.
3. Refridgerate until ready to construct.1. Preheat oven to 160 degrees (fan forced)
2. Beat the eggs and set aside.
3. Add sugar, honey and butter. Set temp 100 degrees, 20mins, speed 2. Watch and continue until sugar has disolved.
4. As soon as the sugar is disolved turn off the heat, add the whisk.
5. Turn speed to 3 and then slowly add the beaten eggs, through the MC hole and whisk until vigorously mixed. *Be careful to pull the heat from the mix to avoid scrambling the egg mix.
6. Remove the whisk.
7. Add the flour and baking soda, knead 2 mins. *the dough will become very firm and sticky so you may need to stop the mix sooner.
8. Seperate the dough into 8 equal pieces and begin to roll out each piece. *Dust generously with flour to stop from sticking to the rolling pin.
9. Using a 9" plate or I use the base of a springform cake tin, trace around the dough to make discs. *keep the off cuts for biscuit crumb topping.
10. Place each disc onto a piece of baking paper or thermo mat and cook for 5 mins each. *bubbling is fine and will not effect the cake.
11. Allow discs to cool completely on a rack before commencing assembly.
12. Bake the off cuts same as the discs and then when cool blitz for 3 secs, speed 8. Set aside for dusting cake.1. When all discs are cooled completely. Place first disc onto plate and then cover with a generous layer of frosting.
2. Add another disc and repeat with frosting until all discs have been stacked together.
3. Coat the outside of the cake with remaining frosting and the dust top and sides with the biscuit crumbs.
4. Cover and refridgerate the cake for 24hrs before serving. *the rest time is important to allow all the flavours to infuse.
Frosting
Honey Cake
Construction
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 sure if it is the recipe or the instructions, but I had two problems:
1. When I added my eggs, the mix turned to toffee and stuck to the sides of the bowl. I had to turn it off, use a metal spoon to scrape as much as I could off the sides and then basically blend it at 10 for about 20 seconds to "incorporate" it.
2. I had to almost double the flour to make a dough. Mine was literally still liquid, no way I was gonna pour that on my table!
I have just constructed this and popped it in to the fridge but I had the same issue as Jen: there is no way I could have rolled that mixture! Even trying to spread it caused me a whole world of hurt - so thick and sticky!! I only got 5 layers (probably because I washed the other three layers off my fingers trying to handle the dough!). Fingers crossed the end result will be good tomorrow!
I would love to see pictures of how to roll this dough because I felt like I would have to double the flour to get it pliable! Also I was confused whether to cook the honey/sugar mixture for the full 20 mins or just stop when the sugar dissolved (I stopped at around 8-9mins remaining) but I noticed other recipes really cook the honey to turn it dark! Help needed all around! 🤣
Thanks for this recipe!
I had success but found the pastry was too soft to roll out. I the spread the batter / dough with a palette knife. Rolled out some between sheets of baking paper. Baked the layers one day & assembled the next day. The cake was the star of my CWA Lithuanian night!
Looking forward to learning new tricks and tips with my Thermomix...
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