Cheese honey cake: A modern twist on festive baking
Combining a classic honey cake with delicate cheesecake is a true treat for the palate. This dessert, with layers of crumbly honey cake and creamy cheesecake, is a delicious delight and a striking addition to the holiday table.
The cheese honey cake is a dessert that beautifully combines tradition with a modern twist on baking. The unique taste of the honey layers, paired with the creamy cheese filling, makes this dessert indispensable during holiday gatherings. If you are seeking a recipe that will impress your loved ones while adding something new to your kitchen, try the cheese honey cake. Aunts and the rest of the family won't be able to resist a slice!
How to make cheese honey cake step by step?
The cheese honey cake merges delicate honey layers with a velvety cheesecake filling. The honey cake stands out with its lightness and crumbly texture, and after adding the creamy cheese layer, it becomes perfectly soft and melts in your mouth. Furthermore, the cheese honey cake is not only delicious but also practical – you can prepare it several days before the holidays, and when stored in the fridge, its flavour becomes even more intense.
Ingredients for the honey cake:
- 500g all-purpose flour,
- 2 teaspoons baking soda,
- 150g sugar,
- 2 sachets vanilla sugar,
- 3 tablespoons liquid honey,
- 1 egg,
- 2 egg yolks,
- 250g cold butter.
Ingredients for the cheese filling:
- 1kg ground cottage cheese (e.g., from a tub),
- 250g butter,
- 150g sugar,
- 2 teaspoons vanilla sugar,
- 4 eggs (at room temperature),
- 200ml milk,
- 2 sachets vanilla pudding (40g each).
Ingredients for the cream layer:
- 500ml double cream (30%),
- 125ml mascarpone,
- 4-5 tablespoons icing sugar,
- 2 teaspoons gelatine or cream stiffener.
Additionally: blackcurrant jam.
Preparation:
- Knead the dough from the given ingredients and divide it into parts. Bake each part separately until golden brown.
- Heat the cottage cheese with butter and sugar. Add eggs and milk with pudding, and cook over low heat until the mixture thickens.
- Beat the cream with mascarpone and icing sugar. Dissolve the gelatine and add it to the cream.
- Place a cake layer at the bottom of the tin, spread with jam, and add part of the cheese filling. Repeat the layers, finishing with cream.
- Refrigerate the honey cake for several hours.
