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.
Dark chocolate truffle cake recipe ingredients:
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon flour
- 1 tablespoon cocoa powder
Dark chocolate ganache ingredients:
- 300 grams dark chocolate
- 1/2 cup heavy cream
- 1 tablespoon strong coffee
- 3/4 cups whipped cream
- 50 grams cocoa powder
Baking cake recipe instruction:
Beat eggs with sugar. Combine sugar, flour and cocoa and mix that in beaten eggs. Pour egg mixture in the greased cake pan and bake a thin cake (in the preheat oven to 350°F for about 10 minutes).
Dark chocolate ganache recipe:
Melt 200 grams of chocolate in a steamer. Cook a heavy cream in saucepan (in low temperature) to boil, pour it onto melted dark chocolate and whisk it. Add coffee in the chocolate cream and whisk it again.
Set 3 tablespoons of creamy chocolate mixture aside and cool it in freezer to thicken enough to form truffle balls from it.
Chocolate truffle recipe:
Hand roll thicken mixture into 1 inch round balls, dip them into 100 grams of melted chocolate and roll them into cocoa. Place them on wax paper. Refrigerate truffles until coating sets (for about 1 hour).
Chocolate coffee cake recipe instruction:
Cool the rest of chocolate ganache mixture as well and whisk whipped cream in it.
Spread the chocolate coffee cream over baked cake in the cake pan. Sprinkle cocoa powder over cream and decorate a cake with a cooled chocolate truffles.
Keep the chocolate truffle cake in a refrigerator.
