Heart Shaped Honey Cake
For the cake layers:
2 Eggs
4 oz Butter (room temp)
3 tbsp Honey (100grams)
3/4 cup Sugar (100 grams)
3 Cups Flour (380grams)
1 tsp Baking Soda
pinch of salt
For Frosting:
1 cup Heavy Cream (250 grams)
1 1/8 cups Confectioners Sugar (220 grams)
17 oz Cream Cheese (500 grams)
In a sauce pan whip up eggs,sugar and honey until creamy consistency .
Add room temperature butter.
Place the sauce pan on a medium low heat and constantly mix with a spatula until all of the sugar is dissolved. DO NOT LET IT BOIL
Take the sauce pan off the heat and through a small sieve add baking soda and mix.
Leave the mixture to cool for about 15 minutes.
Add sifted flour and salt into the mixture in small portions .
When it becomes difficult to mix with spatula transfer the dough on a working surface dusted with flour.
At this point the dough is still pretty warm and sticky.
Continue kneading until dough doesn’t stick to the hands.
Split the dough into 3 parts and wrap each one individually and place in the freezer for about an hour .
Create your own heart shape template on a parchment paper.
I use silicone mats to bake my cake layers, you can use parchment paper also.
Dust the silicone mat with flour and roll the dough out , i find it easier to place a piece of saran wrap on top of the dough and then roll it out . Remove the saran wrap and trace your heart template.
Pierce the dough with a fork all over .
Place it in the preheated oven on 350*. Bake for about 10 min ( time will vary for each oven)
Repeat the process with all the cake layers.
For the frosting:
In a bowl of your mixer add heavy cream, confectioners sugar and cream cheese and whip it up until nice and fluffy . The frosting should be able to keep the shape.
