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Honey Crust Cake




Source of Recipe


Internet


List of Ingredients




Cake

1 stick unsalted butter at room temperature
1 Cup sugar
2 large egg yolks
2-1/3 Cup sifted all-purpose flour
2-1/3 tsp. baking powder
1 tsp. salt
3/4 Cup milk at room temperature
2 tsp. vanilla

Syrup

2/3 Cup honey
1 Tbsp. butter
Whipped Cream Topping

1 Cup cold heavy cream
1/4 Cup powdered sugar
1 tsp. vanilla
2 tsp. light corn syrup
dash salt

Garnish

3/4 Cup chopped walnuts

Recipe



For cake, Preheat oven to 350�
Line bottom of 8x8 baking pan with waxed paper and grease both paper and sides of pan
In large mixing bowl; cream butter and sugar for 3 minutes. Add egg yolks, one at a time and beat 1 more minute. In medium bowl, whisk together flour, baking powder and salt. In separate measuring cup, combine milk and vanilla. Add dry ingredients and milk to butter mixture alternately, beginning and ending with dry ingredients. Blend briefly.
Spread evenly in pan. Bake 35 minutes or until top of cake is golden brown. Cool 10 minutes then tip it out onto a serving platter or cooling rack and peel away wax paper. Allow to cool completely
Make syrup: Combine honey with butter and simmer over low heat 2 to 3 minutes. Remove from heat and cool completely
Prepare Whipped Topping: Combine all ingredients and whip till cream is stiff with well defined peaks (Watch closely as cream can turn to butter in a matter of seconds)
The addition of corn syrup helps stabilize it and cream does not go flat so quickly. Older cream (check date on box) whips better than a newer cream and bowl and beater should be well-coated)
To assemble cooled cake

Use a serrated knife to split cake into 2 layers
Spread bottom layer with whipped cream
Place other layer on top and drizzle half of the syrup
Top with walnuts, then drizzle with remaining syrup
Cover and refrigerate at least 4 hours
Cut into squares and serve
Store any leftovers covered in refrigerator