This sweet temptation is a real dream. The cake is stacked alternately with a Honey Sponge Cake base and a layer of buttercream.
Ingredients for Honey Sponge Cake:
For the base:
270 g sugar
360 g flour
2 tsp baking powder
135 g honey
For the buttercream:
170 g sugar
1 packet vanilla sugar
30 g cornflour
400 ml milk (1.5%)
100 g butter
200 g whipped cream
First we prepare the pudding for the buttercream, as it needs to be cooled down for processing. To do this, mix the egg, sugar, vanilla sugar and cornflour in a saucepan with a whisk, add the milk and cook over a medium heat until the cream has thickened. Then transfer to a bowl, cover with foil and leave to cool at room temperature.
For the base, first preheat the oven to 350 degrees top/bottom heat and prepare a 28 springform pan. Then beat the eggs with the sugar until foamy. Add the remaining ingredients and mix together.
Pour the batter into the springform pan and bake in the oven for 30 minutes, then turn the temperature down to 340 degrees and bake for another 20 minutes. After baking, the base must cool completely.
As soon as the pudding is at room temperature, we start to make the buttercream. For this, the butter should be room-warm as well as the pudding, i.e. it is best to take it out of the fridge half an hour to an hour beforehand. Mix the butter with the pudding, cover the cream with foil and put the whole thing in the fridge.
In the meantime, our base should also be cool. Then we can first cut it straight off at the top so that it no longer has a bulge. We’ll save that section, we’ll need it later. Then we cut our base into 3 to 4 pieces of the same thickness. A cake ring with a cutting aid is very helpful for this!
Now we whip the cream until stiff and then fold it into the cooled buttercream. And then it’s time to stack!
Put 1/4 (1/3 if there are only 3 layers) of the cream on the bottom layer and smooth it down. Place the next base on top and repeat the process. The top layer should therefore be a layer of cream. Now you can crumble the cake lid you cut off before onto it.
Chill the cake for a few hours (preferably overnight).
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