Recipe of branded Honey cake of Nofar restaurant.
Honey cake with eastern spices and dried plums
Nofar restaurant, consulting chef Nofar
For the dough:
- 3 eggs
- 50 gr of butter
- 300 gr of sugar
- 150 gr of honey
- 1 table spoon of backing soda
- 500 gr of flour
For the cream:
- 900 gr of sour cream
- 300 gr of cream
- 200 gr of sugar
- 150 gr of dried plums
- 1 tea spoon of curcuma
- 1 tea spoon ground ginger
- 200 gr of dried plums
Melt eggs, sugar, honey and butter on the water bath, constantly stirring. The foam should increase in volume.
Add baking soda and after then gently add flour until smooth dense texture.
Cool the dough for 30-40 minutes and lay it out on table strewed with flour. Roll the dough up in a sausage form.
Divide the dough on 7 parts. The weight of each should be approximately 150 gr. (You will have 7 shortcakes. 6 of them for the layers and the last one for the crumb). Each shortcake roll out and bake at a temperature of 170 degree for 10 minutes.
Whip sour cream with sugar. Whip cream in a separate bowl.
Mix cream with sour cream. Add curcuma and ground ginger.
The cream is ready.
Make the cake: baked shortcake, 3-4 mm of cream atop, add chopped dried plums (30 gr for each layer). Put another shortcake atop. Cover edges of cake and its top with cream.
Put a cake in a cold for one night.
While serving decorate the cake with dried plums.