Honey cake meets cheesecake: A modern twist on holiday indulgence
Combining a classic honey cake with a delicate cheesecake is a true treat for the palate. This dessert, featuring layers of crumbly honey cake paired with creamy cheesecake, is a delicious option and a stunning addition to the holiday table.
The cheese honey cake seamlessly blends tradition with a modern approach to baking. The unique taste of the honey layers combined with the creamy cheese filling makes this dessert essential for holiday gatherings. If you're searching for a recipe that will leave a lasting impression on your loved ones while introducing something new to your kitchen, give the cheese honey cake a try. Aunts and other family members won't resist reaching for another slice!
How to make cheese honey cake step by step?
The cheese honey cake combines delicate honey layers with a velvety cheesecake filling. The honey cake is notable for its lightness and crumbly texture, and when paired with the creamy cheese layer, it transforms into a dessert that melts in your mouth. Moreover, the cheese honey cake is not only delicious but also practical. You can prepare it several days before the holidays, and storing it in the fridge makes its flavour even more intense.
Ingredients for the honey cake:
- 4 cups of all-purpose flour
- 2 teaspoons of baking soda
- ¾ cup of sugar
- 2 packets of vanilla sugar
- 3 tablespoons of liquid honey
- 1 egg
- 2 egg yolks
- 1 cup of cold butter
Ingredients for the cheese filling:
- 1 kg of ground cottage cheese (e.g., from a tub)
- 1 cup of butter
- ¾ cup of sugar
- 2 teaspoons of vanilla sugar
- 4 eggs (at room temperature)
- ¾ cup of milk
- 2 packets of vanilla pudding (40 g each)
Ingredients for the cream layer:
- 500 ml of heavy cream (30%)
- ½ cup of mascarpone
- 4-5 tablespoons of powdered sugar
- 2 teaspoons of gelatin or cream stiffener
Additionally, you will need currant jam.
Preparation:
- Knead the dough using the listed ingredients and divide it into portions. Bake each portion separately until golden brown.
- Heat the cottage cheese with butter and sugar. Add the eggs and milk with pudding, and cook over low heat until the mixture thickens.
- Beat the cream with mascarpone and powdered sugar. Dissolve the gelatin and incorporate it into the cream mixture.
- Place a cake layer at the bottom of a pan, spread with jam, and add part of the cheese filling. Repeat the layers, finishing with the cream layer on top.
- Refrigerate the honey cake for several hours before serving.
The recipe should be started a few days before your planned event, allowing ample time for the cake’s flavours to meld together beautifully while stored in the fridge.
