CARAMEL HONEY CAKE
Rich caramel, honey and chocolate layers in one showstopper cake.
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- • Learn each component: gelatin mass, soft caramel, cake layers, and frosting.
- • Assemble clean, tall layers (20 cm x 15 cm) using piping and stabilization time.
- • Get finishing techniques like rhythmic caramel drips and chocolate shard decoration.
- • Written for precise temperatures, weights, and step-by-step instructions.
الوصف
Caramel Honey Cake is a detailed, professional-style recipe for making a layered cake (1 cake, 20 cm diameter, 15 cm height). The process starts with a gelatin mass, followed by a soft caramel made from boiling sugar, glucose syrup and cream, then stabilized with gelatin, condensed milk, salt and butter. Ten thin chocolate honey cake layers are prepared using a cooked honey-butter mixture, foam-building baking soda/citric acid reaction, cocoa and flour, then baked and trimmed to size. The cake is assembled with caramel piped between layers and set in the fridge. Finally, the finished cake is coated and decorated with caramel drips and chocolate shards for an elegant, festive look.
معاينة
for 1 cake d=20 cm and h=15 cm
GELATIN MASS
Ingredients
• Powdered gelatin 200 Bloom
• Cold water
7 g
42 g
14%
86%
Total weight: ~ 49 g 100%
1. Add the powdered gelatin and cold water to a clean container.
Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you don’t have any powdered gelatin, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
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