Prajitura cu foi cu miere si crema de mascarpone #681

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

Prepare a baking tray lined with parchment paper, size 18 cm by 28 cm.

In a pot, combine 150 g of honey, 150 g of sugar, and 180 g of butter over medium heat until melted and creamy.

In a bowl, beat 3 eggs with a teaspoon of salt while the honey mixture melts.

Once the honey mixture is melted and cooled slightly, add 1 teaspoon of baking soda and mix well.

Add the beaten eggs to the mixture and stir.

Gradually add 300 g of flour and mix until the batter is smooth and pourable.

Divide the batter into four equal portions and spread each portion onto the prepared parchment paper.

Preheat the oven to 180°C (350°F).

Bake the layers for about 10-15 minutes, checking frequently to avoid burning.

Once baked, remove the layers and trim the edges if necessary, saving the scraps for decoration.

For the cream, mix 340 g of condensed milk with 500 g of mascarpone cheese until smooth.

Layer the cooled honey cakes with the mascarpone cream, alternating between layers of cake and cream.

Cover the entire cake with the reserved crumbs for decoration.

Chill the assembled cake in the refrigerator for 4-5 hours or overnight before serving.

Dust the top with powdered sugar before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens