Honey Entremet
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This honey entremet is one of my favorite desserts to make when I want something truly special without spending hours in the kitchen. The whole thing comes together in just about an hour, and honestly, it's far simpler than it looks. Honey is the star here, bringing natural sweetness and wonderful moisture to every layer while providing antioxidants that make indulging feel a little bit better. I love that you don't need any fancy equipment or hard to find ingredients, just pantry staples and a bit of patience. The result is an elegant, impressive dessert that tastes like you spent the whole day baking, but between you and me, it's wonderfully quick and straightforward.
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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