Honey layered cake


A simplified version of Honey layered cake. The beauty of this recipe is that cakes can be baked in advance and stored for several days. This recipe is my mum’s recipe for Królewiec. I made it for my sons Christmas school fair and I have to tell you that my cake was a best seller and even Dylan friends grandmother asked me for the recipe!

Ingredients for 3 cakes

500g flour
2 eggs
1 teaspoon baking soda
250g sugar
200g butter
3 tablespoons honey
1 tablespoon cocoa powder


1. Sift the flour into a large bowl, add the baking soda and stir.


2. In a second bowl lightly beat the eggs.


3. In a small saucepan, dissolve the butter with honey and sugar (do not let it boil, just dissolve). Set aside to cool down.


4. Add eggs and butter into the flour and mix thoroughly. Cover with a cloth and put in the fridge for an hour.


5. Divide the dough into three pieces and add the cocoa powder to one part. Knead each to smooth dough.


6. Roll out each portion of dough in the shape of a rectangle and put on a lined and buttered baking tray.


7. In case of pastry breaking you can easily piece it together. Bake each cake in a preheated 180C oven for about 20 minutes.

Ingredients for the custard

1 pint of milk
125g of sugar
1 tsp vanilla paste
250g butter
2 tbsp cornflower
1.5 tbsp of plain flour

1. Reserve a half cup of milk. Put plain and cornflower to the milk and mix well.
2. Bring the rest of the milk to the boil with sugar, vanilla paste and butter.
3. Pour the “flour” milk to the boiling milk and bring everything to boil stirring constantly. If the mixture is not thick enough simmer for a few minutes.
4. Pour half of the custard on the lighter cake, cover with the dark cake and pour the rest of the custard, cover with the lighter cake and pour over the chocolate glaze.

Ingredients for the chocolate glaze

100g butter
3 tablespoons sugar
3 tablespoons of cocoa
3 tablespoons of boiling water

1. Pour water into the pan and dissolve sugar in it (the order of dissolving the individual components is important and ensures that the glaze will have a lovely sheen)
2. Then add the cubed butter and dissolve over a low heat.
3. Remove from the heat and pour the sifted cocoa. Vigorously whisk to form a smooth, shiny glaze. Allow to cool slightly and pour over the cake.


Jedna uwaga do wpisu “Honey layered cake

  1. Niech taneczny lekki krok
    będzie z Tobą cały rok.
    Niech prowadzi Cię bez stresu,
    od sukcesu do sukcesu!
    Szczęśliwego Nowego Roku.
    przesyła cały Potravel, czyli
    Agnieszka, Kuba i Zosia 🙂


Wprowadź swoje dane lub kliknij jedną z tych ikon, aby się zalogować:

Logo WordPress.com

Komentujesz korzystając z konta WordPress.com. Wyloguj /  Zmień )

Zdjęcie na Google+

Komentujesz korzystając z konta Google+. Wyloguj /  Zmień )

Zdjęcie z Twittera

Komentujesz korzystając z konta Twitter. Wyloguj /  Zmień )

Zdjęcie na Facebooku

Komentujesz korzystając z konta Facebook. Wyloguj /  Zmień )


Connecting to %s