Honey and butter cake with fluffy polenta cream
Amazing and delicious honey and butter cake with fluffy polenta cream.
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.
Notes
2 hours waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1cakeCalories: 111kcal
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