Honey Entremet
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A French-inspired dessert with layers of honey-infused sponge cake, creamy honey buttercream, and a crunchy caramelized honey topping.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gsugar
- 400 mlhoney
- 200 gbutter
- 3large eggs
- 10 gsalt
- 300 mlunsalted milk
- 150 mlheavy cream
- 150 gunsalted butter
- 100 gcocoa powder
- 200 mlcaramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease three 20cm (8in) round cake pans and line the bottoms with parchment paper.
Tip: Use a digital thermometer to ensure the oven is at the correct temperature.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Use a whisk attachment on your stand mixer for best results.
- 3
In a large bowl, using an electric mixer, beat the honey and butter until light and fluffy.
Tip: Use room temperature ingredients for the best results.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
With the mixer on low speed, gradually add the flour mixture to the honey mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
Tip: Scrape down the sides of the bowl as needed.
- 6
Divide the batter evenly among the prepared pans and smooth the tops.
Tip: Use a spatula to ensure the batter is evenly distributed.
- 7
Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Use a digital thermometer to check for doneness.
- 8
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Use a clean towel to wipe away any excess moisture.
- 9
To make the honey buttercream, beat the unsalted butter and heavy cream until light and fluffy.
Tip: Add the cocoa powder and beat until well combined.
- 10
Add the honey and beat until smooth and creamy.
Tip: Use a hand mixer for best results.
- 11
To assemble the entremet, place one cake layer on a serving plate and spread a layer of honey buttercream on top.
Tip: Use a spatula to smooth the buttercream.
- 12
Repeat the layers two more times, ending with a layer of buttercream on top.
Tip: Use a sharp knife to trim the top and sides of the cake.
- 13
Drizzle the caramel sauce over the top of the cake and sprinkle with flaky sea salt.
Tip: Let the cake sit at room temperature for 30 minutes to allow the flavors to meld together.
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