- 2 ⅔ cups all-purpose flour.
- ⅔ cup butter, cut into chunks.
- ½ cup honey.
- ¾ cup sugar.
- ½ cup honey.
- ¾ cup sugar.
- 5 large eggs, beaten.
- 1 ¾ tsp baking soda.
- 1 ¾ tsp baking soda.
Frosting ingredients:
- 2 cups crème fraiche, cold.
- 2 cups crème fraiche, cold.
- 2 cups heavy cream, cold.
- ⅓ cup powdered sugar.
- ⅓ cup powdered sugar.
- 1 tsp vanilla extract.
Cake directions:
1 - Preheat the oven to 350 F.
2 - Grease and line two 12x9 inch baking sheets with parchment paper.
3 - Add the honey and sugar to a large saucepan and heat on a low setting, stirring frequently.
4 - Once the sugar has dissolved and begins to bubble, add the baking soda.
5 - Whisk continuously until the mixture becomes a caramel color (about 20 to 30 seconds).
6 - Add the butter and whisk until melted, then remove the saucepan from the heat and let the mixture cool for 5 minutes.
7 - Pour in the beaten egg little by little, whisking constantly until combined.
8 - Gradually sift in the flour, folding with a wooden spoon after each addition.
9 - Evenly distribute the mixture between your two lined baking sheets and bake for 8 minutes.
10- Leave the 2 sheets of cake to cool for about 15 minutes.
3 - Add the honey and sugar to a large saucepan and heat on a low setting, stirring frequently.
4 - Once the sugar has dissolved and begins to bubble, add the baking soda.
5 - Whisk continuously until the mixture becomes a caramel color (about 20 to 30 seconds).
6 - Add the butter and whisk until melted, then remove the saucepan from the heat and let the mixture cool for 5 minutes.
7 - Pour in the beaten egg little by little, whisking constantly until combined.
8 - Gradually sift in the flour, folding with a wooden spoon after each addition.
9 - Evenly distribute the mixture between your two lined baking sheets and bake for 8 minutes.
10- Leave the 2 sheets of cake to cool for about 15 minutes.
11- Trim the sides of each rectangle with a knife to create neat, straight edges. Remove about 1 cm from each side.
12- Blitz the cake trimmings in a food processor until they are broken down into crumbs and set them aside for later.
13- Cut each cake sheet into three to create six even rectangles.
12- Blitz the cake trimmings in a food processor until they are broken down into crumbs and set them aside for later.
13- Cut each cake sheet into three to create six even rectangles.
Frosting directions:
1 - beat the crème fraiche, honey, vanilla extract, and powdered sugar in a large mixing bowl until combined.
2 - In a separate bowl, beat the cream with an electric hand whisk for 2 minutes or until slightly thickened but not fully whipped.
2 - In a separate bowl, beat the cream with an electric hand whisk for 2 minutes or until slightly thickened but not fully whipped.
3 - Gradually pour the cream into the bowl with the other ingredients, beating with the electric. Whisk until the frosting holds its shape.
Assemble the cake:
1 - take the first cake rectangle and spoon an even layer of the frosting across the surface.
2 - Add another rectangle on top and repeat until all 6 layers are stacked on top of each other with frosting in between.
3 - Smooth more frosting over the top and sides of the cake so that it's completely covered.
4 - Take your cake crumbs from earlier and sprinkle or press them all over the cake.
2 - Add another rectangle on top and repeat until all 6 layers are stacked on top of each other with frosting in between.
3 - Smooth more frosting over the top and sides of the cake so that it's completely covered.
4 - Take your cake crumbs from earlier and sprinkle or press them all over the cake.