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Honey cake with cranberry, persimmon, and salted caramel stuffing

I have a new honey cake again! This was also very tasty.

Medus torte ar dzērveņu hurmas un sāļās karameles pildījumu
Servings8 Serving
CategoryDifficultyEasy
Ingredients for Sponge cake dough
 1 Egg
 320 g Flour (200 g of whole grain flour, 70 g of buckwheat flour, 50 g of white wheat flour)
 100 g Honey
 100 g Sugar
 75 g Butter
 5 g Soda
 A pinch of fine salt
Ingredients for persimmon jam (180 g used in total)
 250 g Ripe persimmon (apples with cinnamon can be used instead of persimmons)
 12 g Corn starch (+30 g water)
 Sweetener
Ingredients for cranberry jam (180 g used in total)
 250 g Cranberries
 12 g Corn starch (+30 g water)
 Sweetener
Ingredients for Cream (650 g used in total)
 400 g Culinary curd "Baltais"
 200 g Cream cheese “Philadelphia light”
 100 g Sweet cream (35%)
 16 g Vanilla sugar (1 packet "Dr. Outher") or vanilla extract
 Sweetener
Preparation of sponge cake
1

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

2

Add the butter and melt it. As soon as the mass boils, remove it from the heat and stir in the soda. The mass will become lush and foamy, but keep stirring until it acquires a caramel color. Set aside to cool.

3

When the mixture has cooled to room temperature, add the egg and most of the sifted flour. Put the remaining flour on the table, put the dough on top, roll up and knead the flour in it. Wrap the dough in cling film and put it in the refrigerator for about 30 minutes.

4

Roll out the dough on baking paper to a thickness of 3-4 mm and cut out a circle.
From this amount of dough, you can prepare 5 small sponge cakes with a diameter of 14 cm.

5

Prick the sponge cake with a fork (so that the dough does not swell during baking), transfer it to a baking sheet with all the baking paper, and bake at 180 ° C for about 6 minutes one after the other.

Preparation of cranberry jam
6

The preparation is described here: https://dietsabc.com/en/recipes/sala-karamele-ar-pienu-un-miltiem/

Preparation of cranberry jam
7

Blend cranberries with sweetener and bring to a boil.

8

Add cornstarch mixed with 30 g of water, boil, and set aside to cool.

Preparation of persimmon jam
9

Blend the persimmon with sweetener and boil.

10

Add cornstarch mixed with 30 g of water, boil, and set aside to cool.

Preparation of the cream
11

Put cream cheese, culinary curd, sweet cream, vanilla sugar, and sweetener in a bowl and whisk everything into a homogeneous mass.

Assemble the cake.
12

Put the cream in a pastry bag and squeeze out the cream buttons on one sponge cake along the edge - one next to the other. Do the same by making a circle in the middle in which the caramel will be stuffed.

13

Fill the outer circle with cranberry jam, and the middle with salted caramel.

14

Put the second sponge cake on top and squeeze out the cream buttons along the edge, one next to the other. In the middle, make a circle too, and fill it with caramel, but the outer circle with persimmon jam.

15

Repeat the same with the third sponge cake, applying cranberry jam to the middle of the outer circle, and caramel to the middle of the inner one, and the fourth sponge cake, which you fill with persimmon jam, and the circle in the middle with salted caramel.
The last, fifth sponge cake is completely covered with cream buttons.

16

Decorate as you like with berries, fruits, and other delicacies.

Nutritional value is shown without decorations.

Medus torte ar dzērveņu hurmas un sāļās karameles pildījumu

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Nutrition Facts

Finished product weight 1600

Servings 8


1 serving contains
Calories 474.75
% Daily Value *
Total Fat 17.2g27%
Total Carbohydrate 61.8g21%
Protein 14.51g30%

* 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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