MKR Episode 12 Recipe: Medus Tortas (Honey Cake)

Medus Tortas (Honey Cake)

Prep Time: 1 hr 30 mins + refrigeration

Cook Time: 45 mins

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Serves 8-10.

Ingredients

Ground cinnamon, to sprinkle

Biscuit Cake Layers

375g unsalted butter

90g honey

55g brown sugar

3 tsp baking powder

1125g self-raising flour

9 eggs

Whipped Cream Filling

1.8L thickened cream

330g caster sugar

3 tsp lemon juice

2 tsp vanilla extract

Crème Anglaise

500ml milk

4 egg yolks

75g caster sugar

Method

1. Preheat oven to 180C.

2. To make the biscuit cake layers, place butter, honey and brown sugar in a medium saucepan over medium heat. Cook, stirring, until melted and combined. Whisk in baking powder. Cook, whisking, until doubled in size. Remove from heat and set aside to cool for 10 mins.

3. Place flour in a large bowl. Add honey mixture and eggs and stir to combine.

4. Place a large piece of cling film onto the bench. Pour dough onto cling film and wrap to enclose. Refrigerate until firm.

5. Preheat oven to 180C. Line two oven trays with baking paper. Cut dough into three portions. Roll out one portion on a lightly floured bench until 5mm-thick. Using an upturned 20cm-round plate, cut out two rounds. Reserve trimmings. Repeat with remaining dough portions.

6. Place biscuit rounds on prepared trays. Bake for about 8-10 minutes or until lightly crisp and firm to touch. Repeat with remaining biscuit rounds. Repeat with biscuit trimmings. Cool.

7. Coarsely crush baked biscuit trimmings and set aside. These will be used later to coat the side of the cake.

8. Place cream, sugar, lemon juice and vanilla extract in a large bowl. Whisk until soft peaks form. Set aside a third of the cream mixture.

9. To assemble cake, place a biscuit round on a serving plate and spread with a fifth of the cream. Sprinkle with ground cinnamon. Top with a biscuit round. Repeat with remaining biscuit rounds, cream and cinnamon, finishing with a biscuit round. Spread reserved cream all over cake and sprinkle with biscuit crumbs. Refrigerate for several hours or up to overnight for the layers to meld and soften.

10. To make crème anglaise, heat milk in a heavy-based saucepan over medium heat, without boiling, until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until crème anglaise is thick enough to coat the back of a spoon. Strain into a jug and set aside to cool.

11. Serve sliced cake with crème anglaise.