Milk and honey cake

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Milk and honey cake


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Milk and honey cake

Serves 12-14

Cake ingredients

4 eggs, at room temperature

180g castor sugar

60ml (1/4 cup) honey

5ml (1 tsp) vanilla extract

300g (2 cups) cake wheat flour (all-purpose)

2  1/2 teaspoons baking powder

1/4 teaspoon salt

250ml (1 cup) milk

125g (1/2 cup ) butter

Plum mousse Filling

125ml (1/2 cup) fresh cream

45ml (3 tablespoons) castor sugar

5ml (1 tsp) vanilla extract

1 gelatine sheet, soaked in cold water for 5 minutes

125 g (1/2 cup) creme fraiche

90g (1/3 cup) plum jam


60g butter, (1/4 cup) softened

120g (2/3 cup) icing sugar, sifted

Chocolate drizzle

80g white chocolate, chopped

30ml (2 tablespoons) full cream milk

a drop of pink food colouring



Preheat the oven to 180º C. Grease and line 3 x 20cm round cake tins.

Place the eggs, castor sugar, honey and vanilla in the bowl of an electric mixer. Beat until pale and thick. Sift in the flour, baking powder and salt and beat to incorporate.

Heat the milk and butter in a saucepan. Once the butter has melted and tiny bubbles break the surface, remove from the heat. With the mixer running, slowly add the hot milk to the batter and beat on a low speed just until the milk is incorporated.

Divide the batter between the tins and bake for 18-20 minutes. Cool on a wire rack before icing.

For the filling, soak heat the gelatine sheet in cold water for 5 minutes. In a small saucepan, heat the cream and castor sugar. Once the milk is hot and the sugar dissolved, remove from the heat and stir in the vanilla. Squeeze the excess water from the gelatine and add to the cream. Whisk until dissolved. Set the cream aside to cool.

In a mixing bowl, combine the creme fraiche and 3/4 of the plum jam. Add the cooled cream and stir to combine. Cover and chill until firm, about 3 hours.

Spread half the plum filling over the first cake layer. Lay the 2nd cake layer on top, spread with the remaining plum jam and filling. Place the 3rd cake layer on top.

For the frosting, beat the butter and icing sugar together until light and pale, about 5 minutes. Cover the top and sides of the cake, sparingly, scraping most of the sides off to show the cake beneath.

To make the drizzle, place the chocolate, milk and food colouring in small bowl. Heat for about 30-40 seconds in the microwave. Whisk until smooth. Drizzle over the top and sides of the cake. Decorate with fresh flowers.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.