Honey Cream Cake Recipe
It's been a while since I wrote the recipe. I didn't like using it as it is, I didn't like the photos. I couldn't stand it when I made it again, so I changed the recipe a bit. There is no change in taste, but I added cream cheese to the cream, for example, to make it a little thicker.
Things to Consider in Cream
The most difficult part of this recipe is the cream. I'm already seeing "I whipped the cream, it didn't thicken" comments. I use whipped cream in many of my recipes and they all have at least one of these comments. The reason is always the same. Not using a narrow and deep container even though I have stated it in the recipe. Those who are older will remember the times when butter was made in the churn and the shape of the chutney. Those who do not remember can also do a short internet search. In the past, butter was beaten in churns. Butter is obtained by beating milk and separating its fat. In order to reach this stage easily, churns with narrow and long shapes are used. The churns were made in this way so that the milk would hit the sides of the churn more. This is the reason why we use a narrow and long container to thicken the cream. The mixer alone is not sufficient to thicken the creams, which can be considered as liquid, that we can reach in our country.
In addition, since the creams of some brands are almost in the consistency of milk, unfortunately they do not reach the required thickness no matter how much they are whipped.
The most important thing to know about cream is that its consistency will not be as thick as those made with ready-made milk slices or whipped cream. Again, this is due to the consistency of our creams.
Things to Consider in Cake
The only thing you need to pay attention to in the making of the cake is the egg whites, as in the cakes made by rising all egg whites. You should both whisk the egg whites very well and not deflate them while mixing them with other ingredients. Otherwise, it will be hard, even stone-like. Although it does not need to be used, I added baking soda to it, as I know it will be asked many times as well as to be guaranteed. The result did not please me very much, the cake rose unevenly. But some people insist that baking powder should be added to pastry recipes. Someone once said, "You're fooling people, it's so puffy but you didn't write baking soda on the ingredients.". How can I explain to this person that baking powder is not necessary for something to swell? I couldn't explain it anyway, she just "unfollowed" me. After that, I started to write "NO Baking Powder" in capital letters on recipes that don't use baking powder. Still the occasional "no baking powder?" I continue to answer the question.
If you believe that you can mix the egg whites without deflating, you do not need to use baking powder. It is a method that I have never used before, if you want it to be mine for sure, use it.
- 4 eggs (whites and yolks are seperated),
- 2 tbsps honey,
- 1 cup of flour,
- 1tsp baking powder,
- 3 tbsps cocoa powder.
For cream filling;
- 200 ml heavy whipping cream,
- 2 tbsp cream cheese,
- 2 tbsps honey.
- For the cake, beat the egg whites to stiff peaks,
- In a separate bowl beat egg yolks and honey, add to the egg whites and mix well,
- Sift flour, baking powder and cocoa powder into this mixture and stir gently,
- Spread the mixture into the oven tray covered with parchement paper,
- Bake in a 170 degrees C pre-heated oven about 15 minutes,
- Remove from the oven and set aside to cool,
- For cream, whisk whipping cream in a narrow and deep container,
- In another bowl stir cream cheese and honey together,
- Stir in the whipped cream, set aside in the fridge,
- If the edges are uneven, cut straight and cut the cake into two equal pieces,
- Pour the cream on one of the pieces and flatten it to be as uniform as possible,
- Cover the other piece of cake,
- Slice and serve.