HONEY CUSTARD CREAM CAKE

Honey cake, custard, and chocolate are the perfect combination. I tried it, loved it, and I’m so pleased to share it with you.

SERVES 8–10

Honey Cake

• 1 egg
• 6 Tbsp honey
• ½ cup sugar
• ¼ cup canola oil
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp cocoa powder
• ½ tsp cinnamon
• ½ cup coffee (½ Tbsp coffee granules diluted in ½ cup hot water)
• 1 cup flour

Custard Filling

• ¼ cup flour
• ½ cup sugar
• 1½ cups pareve milk
• 6 egg yolks
• 2 tsp vanilla extract
• 1 pinch salt
• 1 tsp cornstarch
• 1 tsp water

Chocolate Glaze

• ½ cup sugar
• 3 Tbsp light corn syrup
• 2 Tbsp water
• 4 oz (110 g) chocolate, chopped (I used Noblesse)

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch (20-cm) round baking pan. Trace the bottom of the baking the parchment paper with cooking spray.
3. In the bowl of an electric mixer, beat eggs, honey, and sugar until well blended and light yellow in color. Add in remaining cake ingredients and beat until completely combined.
4. Pour mixture into prepared baking pan. Tap pan on counter to level batter. Bake 25–30 minutes.
5. Remove from oven, loosen cake, and invert onto a cooling rack. Remove parchment paper and discard. Allow cake to cool completely.
6. To prepare custard filling: Measure flour and sugar into a medium pot. Slowly whisk in pareve milk. Add in yolks and vanilla. Over medium heat, bring mixture to a boil, whisking constantly. Dissolve the cornstarch in water and whisk into the mixture. Cook until the mixture thickens.
7. Remove from heat. Place a piece of plastic wrap directly on the custard and refrigerate for at least 30 minutes.
8. To assemble the cake: Use a serrated knife to slice cooled cake in half horizontally. Spread custard evenly over the bottom cake layer. Top with second half of cake.
9. To prepare the glaze: In a small pot, place sugar, corn syrup, and water; cook over medium heat until mixture boils. Stir until sugar is completely dissolved.
10. Remove from heat. Add in chocolate pieces and whisk until completely melted and smooth.
11. Pour chocolate glaze over cake. Refrigerate to set.

(Originally featured in FamilyTable, Issue 660)