Eggless Cake Recipe – Honey Buttermilk Jelly Cake Recipe

Honey almond cake recipe ingredients:

• 150 grams honey
• 40 grams unsalted butter
• 200 grams fine chopped almonds

Buttermilk filling recipe ingredients:

• 40 g gelatin powder
• 15 tablespoons water
• 2 3/4 cups buttermilk (or fruit yogurt)
• 5 tablespoons honey
• 30 grams vanilla sugar
• Grated lemon peel (from 1 lemon)
• Lemon juice (from 3 lemons)
• 1 1/4 cups whipped cream
• Shredded chocolate

Eggless cake recipe instruction:

In low heat warm up the honey to melt, add butter to melt also and, on the end, stir almonds in it. Cook it for about 10 minutes to get caramel and stir it all the way.

Pour it in the greased cake pan, spread it quickly cause it thickens fast (moist the spoon, or whatever you use to spread the cake, before every move if it is to thick).

Cool it in a refrigerator, till you make buttermilk filling.

Honey buttermilk jelly cake recipe instruction – filling:

Stir the gelatin powder with 15 tablespoons of water (to be without lumps).

In separate bowl whisk buttermilk, honey, vanilla sugar, grated lemon peel and lemon juice to get compact mixture.

Add gelatin in buttermilk honey mixture, whisk it and let it thicken for a while.

Mix thick buttermilk filling with a mixer, gradually adding whipped cream in it.

Pour jelly filling onto cooled honey almond cake and return it in the refrigerator for at least 4 hours.

You can decorate your jelly cake with shredded chocolate or with pieces of fruits.