Honey cake cake

Name: Honey cake cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g pitted, semi-soft, dried plums; 7 TABLESPOONS Port wine; 200 g Butter or margarine; 150 g + 1 tablespoon of sugar; 2 TABLESPOONS dark beet syrup; 3 Eggs (size M); 250 g Flour; 3 TSP Baking Powder; 2-3 TEASPOONS ground cinnamon; 1 TEASPOON Gingerbread spice; 275 g thickened wild cranberry; 600 g Whipped cream; 1 package Cream stabiliser; 100 g Dark chocolate coating; 1 package Vanillin sugar; 1 Orange slice to decorate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g pitted, semi-soft, dried plums
7 TABLESPOONS Port wine
200 g Butter or margarine
150 g + 1 tablespoon of sugar
2 TABLESPOONS dark beet syrup
3 Eggs (size M)
250 g Flour
3 TSP Baking Powder
2-3 TEASPOONS ground cinnamon
1 TEASPOON Gingerbread spice
275 g thickened wild cranberry
600 g Whipped cream
1 package Cream stabiliser
100 g Dark chocolate coating
1 package Vanillin sugar
1 Orange slice to decorate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Quarter the plums, mix with 5 tablespoons of port wine and set aside. Cream fat, 150 g sugar and syrup with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder, 1 level teaspoon of cinnamon and gingerbread spice and stir in with 2 tablespoons of port wine. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let cool down on a cake rack.
2
Cut the honey cake 2 x horizontally. Close a cake ring around the lower cake base. Spread with 250 g cranberries and place the second cake layer on top. Spread marinated plums on the second cake layer. Whip 250 g cream until stiff with 1 tablespoon of sugar. Add 1/2 teaspoon cinnamon and cream setting agent. Spread on the plums and cover with the third base. Press down lightly. Chill the cake for about 2 hours. In the meantime, melt the chocolate coating on a warm water bath and spread it thinly on a marble board. As soon as it begins to set, use a wide spatula to slice it into shavings and put it in a cool place. Whip 350 g of cream until stiff, adding 1 level teaspoon of cinnamon and vanillin sugar. Remove the cake from the cake ring and spread approx. 2/3 of the cream all around.
3
Press down lightly. Chill the cake for about 2 hours. In the meantime, melt the chocolate coating on a warm water bath and spread it thinly on a marble board. As soon as it begins to set, use a wide spatula to slice it into shavings and put it in a cool place. Whip 350 g of cream until stiff, adding 1 level teaspoon of cinnamon and vanillin sugar. Remove the cake from the cake ring and spread approx. 2/3 of the cream all around. Fill the rest of the cream into a piping bag with a large star-shaped spout. Decorate the cake in the middle with a wreath of cream tuffs. Put some cranberries on each tuff. Sprinkle the surface edge with chocolate rolls. Place an orange slice in the middle. Chill for about 1 hour. Sprinkle the chocolate rolls with a little cinnamon
4
Fill the rest of the cream into a piping bag with a large star-shaped spout. Decorate the cake in the middle with a wreath of cream tuffs. Put some cranberries on each tuff. Sprinkle the surface edge with chocolate rolls. Place an orange slice in the middle. Chill for about 1 hour. Sprinkle the chocolate rolls with a little cinnamon
5
waiting time approx. 4 hours