INGREDIENTS
Honey cake
| 1 cup brown sugar
2 eggs, beaten 60g butter, melted 3 tbs honey 2 tsp baking powder 2½ cups plain flour 2 tbs water |
Mixed berry conserve
| 250g strawberries, hulled, cut in half
250g raspberries 250g blackcurrants, stalks removed 250g redcurrants or blueberries 1 vanilla pod, cut in half, seeds scraped 1 lemon juice and zest |
1kg jam sugar
Filling
| 400ml cream
½ tsp vanilla extract 1 tbs pure icing sugar 1 tsp Cointreau or brandy (optional) Mixed berry conserve |
To serve
| Pure icing sugar, sifted
Fresh seasonal fruits – figs, currants, blackberries and mangosteens |
METHOD
Mixed berry conserve
| 1. | Pre-heat Oven on Fan Plus at 120°C. |
| 2. | Place jars and lids into the Oven to sterilise for 20 minutes. |
| 3. | Mix together the fruit and vanilla seeds, lemon zest and juice. |
| 4. | Place the mixture in a food processor to puree. Add jam sugar and stir to combine. |
| 5. | Remove sterilised jars from Oven and carefully fill 2/3 full with mixture. |
| 6. | Place the jars onto a rack or into a perforated steam container on shelf position 2. |
| 7. | Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture. |
| 8. | At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes. |
| 9. | Secure lids onto jars. Leave to cool at room temperature. |
Honey cake
| 1. | Pre-heat Oven on Moisture Plus at 180°C and select 2 manual burst of steam. Line three baking trays with baking paper. |
| 2. | In a small bowl, combine sugar and eggs and whisk with electric beaters until ribbon stage. |
| 3. | Add the butter and honey to the egg mixture, continue to whisk for 1 minute. |
| 4. | Add combined flour and baking powder in two batches, add the water. Mix until combined and Knead dough until smooth and forms a ball. Keep hands dry with a little extra flour. |
| 5. | Weigh dough and divide into 6 equal portions. Cover and rest dough for 20 minutes at room temperature. |
| 6. | On a lightly floured surface, roll each portion into rounds and cut 6 circles using the top rim of a 20cm spring form pan. |
| 7. | Place on the lined baking trays. Place the first two trays into the Oven on shelf position 2 and 4. Bake for 4-6 minutes until just slightly golden, releasing 1 burst of steam half way through the cooking time. Remove from the oven and cool. |
| 8. | Repeat step with the third baking tray, releasing the second burst of steam. |
Filling
| 1. | Place cream, vanilla and sugar into a bowl of an electric mixer with balloon whisk attachment. Beat until whipped. |
Berry layer cake
| 1. | Line the base of a 20cm spring form tin with baking paper. |
| 2. | Place the cake layer down first then spread with even amount of whipped cream filling. Spoon over teaspoonful’s of mixed berry conserve over cream filling liberally. |
| 3. | Lightly press down the next cake layer and repeat the process four times. Place the final honey cake on top. |
| 4. | Cover and place cake in the refrigerator and chill overnight. |
To serve
| 1. | Carefully remove cake from tin using a warm palette knife to release from side of tin. |
| 2. | Smooth the edges of the cream and jam layer with the palette knife. |
| 3. | Dust the top of the cake liberally with sifted icing sugar. Top with seasonal berries and fruits. |
Notes
|
- To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.
APPLIANCE / FUNCTION
Miele
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