Honey Cake

8 mins
Serves 1
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Directions

  1. 1For the honey shortcrust pastry: Divide the dough into balls.
  2. 2For the honey shortcrust pastry: Divide the dough into balls.
  3. 3For the honey shortcrust pastry: Divide the dough into balls.
  4. 4Roll out the dough thinly.
  5. 5Roll out the dough thinly.
  6. 6Roll out the dough thinly.
  7. 7Bake at 170°C for about 8 minutes.
  8. 8Bake at 170°C for about 8 minutes.
  9. 9Bake at 170°C for about 8 minutes.
  10. 10For the cream: Whisk 500g cold crème fraîche, 35g sugar, and a pinch of salt until creamy.
  11. 11For the cream: Whisk 500g cold crème fraîche, 35g sugar, and a pinch of salt until creamy.
  12. 12For the cream: Whisk 500g cold crème fraîche, 35g sugar, and a pinch of salt until creamy.

Ingredients

  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 60 g honey
  • 60 g honey
  • 60 g honey
  • 90 g butter
  • 90 g butter
  • 90 g butter
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 240 g flour
  • 240 g flour
  • 240 g flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 500 g cold crème fraîche
  • 500 g cold crème fraîche
  • 500 g cold crème fraîche
  • 35 g sugar
  • 35 g sugar
  • 35 g sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

whisk