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Yield: 8-10 servings.
Sponge cake:
8 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Honey crunch:
1 cup sugar
3 tablespoons each: water and corn syrup
2 1/4 teaspoons sifted baking soda
Honey simple syrup:
1/2 cup each: water and sugar
2 teaspoons honey
Honey whipped cream:
3 cups heavy cream
3/4 cup confectioners' sugar
5 tablespoons honey
1. For cake, heat oven to 375 F. Combine milk and
butter in pan on low heat, stirring, until butter
melts. Remove from heat. Mix flour and baking
powder. In bowl, whip eggs to break up. Whip in
salt. Gradually add sugar, whipping until mixture
lightens. Add extracts. Gently whip in milk and
butter mixture. Fold in flour mixture in 4
additions, mixing until smooth after each
addition. Pour into buttered and flour-dusted
9-inch pan. (Line with buttered parchment paper,
if desired.) Bake 15-20 minutes.
2. For crunch, combine water, sugar and corn syrup
in pan. When temperature reaches 310 F, whisk in
sifted baking soda. Turn off heat. Let mixture
rise up without stirring. Pour onto a Silpat mat.
Cool completely. Break into pieces; store in
airtight container.
3. For syrup, bring water and sugar to boil. While
still warm, whisk in honey. Refrigerate.
4. For cream, whip cream and sugar on medium 2
minutes. Add honey. Increase speed. Whip to medium
soft peaks.
5. Cut cake in half. Drizzle bottom layer with
syrup. Spread whipped cream on bottom layer.
Arrange honey crunch on whipped cream and press
into cream. Spread with a little more whipped
cream. Set on top layer. Drizzle syrup on top
layer. Frost top and sides with remaining whipped
cream. Keep cake in refrigerator until ready to
serve. Serve with remaining honey crunch. |
