Slovak Honey Cake with Caramel Buttercream and Roasted Nut Streusel Topping

Christmas is almost here! Tis the season to be overwhelmed – there is still so much to do and never enough time (and energy) to do it. I love Christmas – the traditions, the smells, the lights, and the family time… just getting there can be a bit too taxing. The calendar is filling up, and I feel like I’m terribly behind this year. Haven’t really started baking yet – I know from experience that if I get into Christmas baking too early, my men who eat like locusts will push right behind me and consume everything in sight, and I’ll have to break out the rolling pin three days before Christmas anyway. Same with cleaning – it’s just a never ending losing battle. No point in needlessly spending precious energy too soon 🙂

This cake is a forerunner of the serious Christmas cookie baking marathon that will take place at our house next week. There are desserts that simply cannot be absent from a holiday table in a Slovak household, and this is definitely one of them. However, its preparation is time consuming, and involves lots of fighting with a fragile honey dough: first with a rolling pin, when you need to roll out 4 – 6 thin layers of a soft sticky dough, and when that’s done, you need to convince said layers to agree to be transferred on and off baking sheets without tearing. All that rolling as well as need for careful handling can be daunting, and when you’d heaven forbid like to de-glutenize the cake on top of that, it holds true hundred times as much. But since this cake is a Christmas must-have for Mr. Photographer, last year I went on a mission to find a way to make it gluten-free for him, even if it should kill me. (In case you’re wondering, food is my love language, and I’m willing to go great lengths to make good food for people I care about. I’ve wished many times upon seeing the sad state of my bathrooms I could switch to cleaning love language for a while, but alas, I don’t see that happening any time soon).

Anyway, in my search I learned that many Slovak ladies must dislike the fighting the honey dough with a rolling pin just as much as I do, because some wonderfully clever soul apparently succeeded in modifying the recipe from a dough that needs to be rolled out to a honey sponge cake with seemingly no adverse effects to the appearance and taste. I made the cake in both gluten and gluten-free versions last year and it was a big success; I was quite happy with it and haven’t anticipated to ever need another recipe. Well, since before the beginning of November my inbox has been overflowing with must try Christmas recipes, and among them I bumped into yet another best recipe for the Slovak honey cake. This time, cake layers were rolled, but the author claimed the rolling to go swimmingly easy, and to top it off, there supposedly wasn’t any wait time till the cake layers soften under the filling, so the cake was to be consumable right away. Of course I was intrigued and had to try it! I found all the claims to be absolutely true, and last year’s favorite had to concede to a new winner. As far as I’m concerned, this honey cake recipe truly is the best: Gluten-full or gluten-free, the rolling was a breeze, and as promised, the cake layers didn’t get hard when cooled, and were soft as a pillow from the get go. I suspect the rum syrup I very generously soaked them with might have had something to do with it 🙂

So this version is another take on a traditional Slovak Christmas delicacy. And since men are inherently simple, I don’t think I’ll need to do much more for Mr. Photographer’s Christmas 🙂 If you like honey, and caramel, and nuts (and who doesn’t?!), and have time to spare in the upcoming pre-Christmas week, give it a try; it’s heaven in your mouth delicious!

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Slovak Honey Cake with Caramel Buttercream and Roasted Nut Streusel Topping

Honey dough for 5 cake layers:
  • 45o g (1 lb.) all-purpose flour (for gluten-free cake, see Note)
  • pinch salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon dark cocoa powder
  • 180 g (6.3 oz.) powdered sugar
  • 180 g (6.3 oz.) unsalted butter, softened
  • 1 large egg
  • 6 tablespoons liquid honey
  • 4 tablespoons whipping cream
Caramel Buttercream:
  • 1 can sweetened condensed milk (397 g, 14 oz.)
  • 70 g (2.5 oz.) dry roasted ground walnuts/pecans
  • 250 g (8.5 oz.) unsalted butter, room temperature
Rum Syrup:
  • 2 ½ tablespoons granulated sugar
  • 1.5 dl (5 oz.) boiling water
  • 50 ml (1.7 oz.) dark rum
Roasted Nut Streusel:
  • 30 g (1 oz.) dry roasted ground walnuts/pecans
  • 50 g (1.7 oz.) honey cake crumbs (scraps of the remaining dough, re-rolled, baked, then finely ground)

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Method:
  1. The day before, caramelize the sweetened condensed milk: Place an unopened can of sweetened condensed milk in a pot of water, so that the can is fully submerged. Cover the pot, bring the water to a boil, and simmer for 2 hours. Remove the can from water, let it cool, and refrigerate, still unopened, till the next day. Next day, let the can come to room temp and continue with the recipe.
  2. Make the honey cake layers: Place butter, sugar, egg, honey, and cream into a deeper saucepan. Place the saucepan into a bigger pot filled with water, creating a water bath. Over a medium heat, warm up the mixture, whisking constantly. Do not boil.
  3. Combine flour, cocoa, salt, and baking soda in a bowl of your stand mixer. Pour the warm honey butter mixture into the dry ingredients, and mix up a soft dough. Gather the dough into a ball and wrap it up in saran wrap. Set it aside to cool slightly.
  4. Get ready 2 or 3 bigger baking sheets and preheat the oven to 350 °F (180 °C). Cut 5 sheets of parchment paper. With a pencil, trace 22 cm (8.5 inches) circle on each of the sheets and turn the paper over, so that the dough won’t touch the pencil marks. Divide the dough into 5 equa portions, each about 190 g (6.7 oz.)
  5. Take one sheet of parchment, place one portion of dough into the center of the pre-traced circle and roll it out. You can flour the dough or your rolling pin if you need to, but I found it wasn’t necessary. Reserve the scraps of dough for later.
  6. Bake the cake in a preheated oven for about 4 – 6 minutes, till the edges turn light golden brown. The dough will still be very soft, it will firm up when cooled. Don’t overbake the layers, or they will be hard. Let the circle slightly cool on the baking sheet, and then remove it from the sheet, but let it rest on the parchment. Prepare all the remaining layers in the same way and let them cool. Re-roll the scraps into an oval/circle and bake it as well. Don’t try to handle the dough while it’s still hot/warm, or it will break. The dough is very easy to handle when cooled. (The cake layers can be made in advance and frozen with sheets of parchment between them. Defrost them completely before filling them with buttercream.)
  7. While the cake layers are cooling, prepare the rum syrup and caramel buttercream. For the syrup, dissolve sugar in hot water. Let the sugar syrup cool and then pour in the rum and combine. For the buttercream, whip the butter until light and fluffy. By spoonfuls, add in the caramelized condensed milk, whisking constantly. Add in the ground nuts and combine.
  8. Assembling the cake: Place the first cake layer onto a flat surface, covered with parchment. Smear the cake with approx. 20 ml (0.6 oz.) rum syrup, and coat it with 1/5 of the buttercream. Take second cake layer, brush it with 20 ml (0.6 oz.) rum syrup, and then use another 20 ml (0.6 oz.) syrup to soak the other side. Place the cake on top of the buttercream. Continue assembling the cake, using 2 x 20 ml (0.6 oz.) rum syrup for each layer, and covering it with 1/5 of the caramel buttercream. Frost the top and the sides of the cake and set it aside.
  9. For the streusel, process the baked scrap of honey dough into crumbs, and combine them with ground nuts. Scatter the streusel evenly all over the cake, covering top and the sides, pressing the streusel lightly into the buttercream. Let the cake stand in a cool place for about 2 hours to let the buttercream soak into the layers a little (I usually cover it with a big bowl and put it in the garage), and then refrigerate for 12 – 24 hours before cutting and serving. The remaining cake can be frozen.
Note:

For gluten-free cake, I used Bob’s Red Mill 1 to 1 gluten-free flour. It already contains gums, so no other adjustments were necessary. When I don’t have time to mix my own flour mix, it is my absolute favorite flour mix for baking.

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Homemade KIND Cereal Bars

The game of life can be tough. From the moment we open our eyes in the morning till we drop to bed at night we’re constantly on the go. We run out of the door already late, because dear offspring couldn’t find his algebra notebook. Half asleep, we turn to Starbucks to get some shot in the arm, make appointment for a chipped tooth while waiting in the drive-through line, and then burn our tongue with hot pick me up while parking at the office. Breakfast is hasty spoonfuls of yogurt gulped down at a red light. Lunch? Cereal bar and a banana around three pm while answering emails. And pretty soon a dreaded stop-and-go commute from work back home, pondering how to get dinner on the table, take care of homework, laundry, and dishes, and still manage to go to bed at a reasonable hour. Only to do it all over again the next morning.

I don’t work well when I’m hungry. My men could tell you stories about this trait of mine – about the unnecessary arguments, yell fests, and even guilty tears related to those darn sugar drops. It usually happens when I’m too busy, and it starts innocently enough: I just might start to feel a little cranky at first, my answers become tiny bit snappier… but when I don’t recognize I’m overdue for a feed and don’t remedy the situation quickly enough, it all goes downhill pretty fast. I know I’m not the only one suffering from this; after all, there is even this new term “hangry”, labeling that miserable state when hunger and anger intersect… but I could definitely be a model for it.

That was at least partially why I tried my hand at these bars. I try to keep some snack food and water with me at all times to prevent hunger induced relational disasters, but cereal bars carried around in your purse dry out pretty quickly I found, not to mention they’re not exactly easy on the budget! It was my first experiment with homemade cereal bars ever, but it certainly won’t be the last. I like that I can control the amount of sugar, and vary the ingredients according to what I have on hand. They’re extremely easy and fast to make and don’t even require turning your oven on!

Please be kind to yourself and eat when you need to. No matter how busy you are, it’s still much easier to find time to eat, than have to apologize over and over for you’ve said and done when you were hungry 🙂

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Homemade KIND Cereal Bars

(adapted from http://www.eat-yourself-skinny.com)

Ingredients:
  • ½ cup unsalted roasted almonds, whole
  • ½ cup  unsalted roasted peanuts, whole
  • ½ cup roasted walnuts/pecans, chopped
  • 1/3 cup puffed rice cereal
  • 1 tablespoon flaxseed meal
  • ¼ cup brown rice syrup (I used maple syrup instead)
  • 2 tablespoons honey
  • ½ teaspoon vanilla
  • ½ teaspoon sea salt
  • ½ cup dark chocolate, roughly chopped

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Method:
  1. Line an 8-inch square springform pan with parchment paper; set aside.
  2. To make the bars, mix nuts, flaxseed, an puffed rice in a greased bowl; set aside.
  3. In a small saucepan, mix together brown rice syrup (maple syrup), honey, vanilla, and salt. Bring to a boil, and cook for about 2 minutes, whisking constantly.
  4. Pour the hot mixture over the ingredients in your bowl and stir to combine. Transfer the mixture into the pan and press evenly, making sure there are no gaps. (The recipe says there is enough for a 8-inch pan, but I didn’t find this to be true – I was able to only fill about 2/3 of the pan if I wanted the bars to be high enough).
  5. Place a sheet of parchment on top, and press the mixture firmly. Set the pan aside and let the mixture cool for about 20 minutes.
  6. Remove the rim of the pan, transfer the cereal block onto a cutting board, and cut it into uniform pieces with a sharp knife. (Serrated knife worked best for me.) Let the bars cool completely.
  7. For the chocolate drizzle, melt the chocolate over a water bath and drizzle over the bars. Keep the remaining bars in the refrigerator or freezer to keep them fresh.