Honey and butter cake with fluffy polenta cream

Honey and butter cake with fluffy polenta cream is a perfect cake for any occasion. Nice to look at and easy to cut. Thin layers of honey cake overlaid with a fluffy, cooked in milk polenta mixed with Lurpak butter and lemon juice. Delicate and particular delicious flavor. The cake can be prepared two days before as the layers in this period of time become softer and softer until they melt in your mouth.

Honey and butter cake with fluffy polenta cream

Amazing and delicious honey and butter cake with fluffy polenta cream.

Course sweets and desserts

Cuisine vegetarian

Keyword birthday cake, butter cake, chocolate, Christmas cake, honey, sheet cake, soft cake

Prep Time 45

Cook Time 50

Total Time 1 35

Servings 26 cm x 26 cm baking tray

Calories 111kcal

Ingredients

Cake

200 g slightly salted soft butter I used butter made by Lurpak
500 g all-purpose flour
130 g powdered sugar
1 tsp baking soda
3 tbsp honey
2 eggs

Cream

120 g polenta
750 ml milk
100 g brown sugar
160 g soft butter I butter made by Lurpak
1 tsp vanilla extract
2 tbsp or more lemon juice

Topping

40 g butter
100 g milk chocolate
almonds

Instructions

Instructions: Honey and butter cake with fluffy polenta cream

Beat the butter with the icing sugar until it becomes light and frothy.
Add honey and beat again, then gradually add eggs and beat each time until combined. Finally unite sifted flour, baking soda and a pinch of salt. Mix until smooth.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Divide the dough into 5 equal parts. Roll each piece of dough (dust with more flour if necessary) until you obtain a few millimeters high square (me 26 x 26 cm wide). Bake each square in a preheated static oven at 180 °C for ten minutes or until it becomes slightly golden. Take from the oven and continue in the same way with the other pieces of the dough.

Fluffy polenta cream instructions

Cook polenta together with milk and the sugar following the instructions on the box. Let it cool completely. Beat the butter until it becomes light and frothy. Gradually add cooked polenta and finally the vanilla extract and lemon juice.
Assemble the cake by overlaping thin crust layers and polenta cream.
Dissolve butter on low heat, add 100 grams of chopped chocolate and leave to rest for two minutes. Mix to completely dissolve the chocolate, then pour over prepared cake.