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Honey cake "Advent wreath"

This time I deviated from my nutritional principles because those who will eat this cake do not count calories. It turned out very delicious.

Honey cake
Servings10 Serving
CategoryDifficultyEasy
Ingredients for the dough
 4 Eggs
 700 g Flour
 280 g Sugar
 180 g Butter
 140 g Honey
 6 g Soda (2 teaspoons)
 3 Pinches of fine salt
Ingredients for Salted Caramel
 150 g Sugar
 150 g Sweet cream 12%
 50 g Butter
 Salt
Ingredients for Cranberry Jam
 250 g Cranberries
 50 g Water
 80 g Sugar
 12 g Corn starch + 30 g of water
 Sweetener
Ingredients for Cream
 1000 g Cream Cheese Mascarpone “Formagia”
 500 g Sweet cream 35%
 100 g Powdered sugar
 16 g Vanilla sugar (1 packet "Dr. Outher" or vanilla extract)
Biscuits preparation (diameter 26 cm)
1

Mix sugar, honey, and salt in a saucepan put it on the fire, and slowly heat it until the sugar melts.

2

Stir in butter, melt. As soon as it boils, remove from heat and stir in soda. The mass becomes puffy but gradually loses its puffiness as it cools.

3

When the mass has cooled to room temperature, stir in the eggs and sift most of the flour into the mass.

4

Sift the remaining flour on the table, put the dough on top, and knead the flour in it. The dough becomes soft and quite sticky.

5

Wrap the dough in cling film and refrigerate for a few hours or until the next day. The dough will become firmer and easier to roll out.

6

Roll out the dough on 3-4 mm thick baking paper. Put a paper template on top and cut a circle out of it with a sharp knife and cut a circle in the middle.

7

Remove the excess dough and add it to the rest of the dough. Roll the dough out again in the same way on lined baking paper, and cut out the remaining biscuits.

8

Prick the sponge cake with a fork so that the dough does not swell during baking, and transfer it to a baking sheet together with all the baking paper. Bake one by one for about 5-6 minutes each.

Preparation of cranberry jam
9

Put the sugar in a saucepan and heat it over low heat, stirring, until dark caramel forms (it may seem that the sugar will burn at the bottom of the pan, but everything will work out if you stir it).

10

When the sugar turns into a dark caramel mass, add the butter cut into small cubes and mix actively, actively, actively. After about a minute, butter and sugar will become friends (although at first it may seem that these two ingredients will not be friends at all).

11

Stir the HOT sweet cream into the caramel mass and stir, stir, stir, then add about 3/4 - 1 tsp of salt and continue stirring (I will warn you here that the mass will bubble for a while, but then it will flatten).

12

Pour the caramel into a dish and leave to cool.

Preparation of cranberry jam
13

Boil cranberries with sugar, blend, add cornstarch, boil, and set aside to cool.

Ready white cream
14

Put cream cheese, sweet cream, powdered sugar and vanilla sugar or extract in a bowl and whisk everything together.

Assemble the cake.
15

Put the cream in a pastry bag with a smooth or robotic tip and press the "buttons" of the cream onto one of the biscuit circles, one next to the other. Spaces are left between them, which are filled with cranberry jam.

16

Place another biscuit on top and cover the edges with cream buttons in the same way, placing caramel in between. Repeat everything the same with the third biscuit, putting cranberry jam in between and the fourth biscuit filled with salted caramel.

Honey cake

17

Put the last, fifth biscuit on top, which is completely covered only with "buttons" of cream.

18

Decorate as desired with berries, fruits and other edible treats.
Calories are listed without decorations.

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Nutrition Facts

Finished product weight 3200

Servings 10


1 serving contains
Calories 1242
% Daily Value *
Total Fat 80.12g124%
Total Carbohydrate 110.74g37%
Protein 15.74g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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