Stuffed Christmas honey cake

Name: Stuffed Christmas honey cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 36
Ingredients: 650 g Honey; 350 g Butter or margarine; 250 g Sugar; 1 package (5 g) domestic soda 175 ml milk; 1 kg Flour; 3 Eggs (size M); 1/2 TEASPOON Salt; 2 packs Gingerbread spice; 200 g ground hazelnuts; 400 g Dark chocolate coating; 200 g Plum jam; baking paper; 7-10 Tbsp Almonds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 36

650 g Honey
350 g Butter or margarine
250 g Sugar
1 package (5 g) domestic soda 175 ml milk
1 kg Flour
3 Eggs (size M)
1/2 TEASPOON Salt
2 packs Gingerbread spice
200 g ground hazelnuts
400 g Dark chocolate coating
200 g Plum jam
baking paper
7-10 Tbsp Almonds

Directions

1
Heat 500 g honey, 250 g fat and sugar over a low heat in a pot and let it cool down. Mix the baking soda and the milk. Using the dough hooks of the hand mixer gradually knead flour, eggs, milk, salt, gingerbread spice and 50 g hazelnuts into the honey mixture.
2
Divide the dough into 3 parts. Roll out 1 part of each dough on a baking tray lined with baking paper and bake in the preheated oven (electric oven: 200°C / gas: level 3) for 13-15 minutes one after the other.
3
Let the dough plates cool down on a cake rack. In the meantime, heat up the remaining honey and fat in a pot at low heat, add the remaining nuts and stir in.
4
Melt the couverture in a hot water bath, let it cool down and warm it up again in the water bath. Spread one pastry plate with the plum puree, place the second plate on top and spread with the honey-nut mixture.
5
Place the last plate on top and cover with the chocolate coating. Decorate with almonds as desired. Makes about 36 pieces.