Steps to Make Layered Honey Cake Squares with Caramel Filling:
Things you’ll need:
For the Caramel Filling:
- Sugar for the caramel – 100 grams
- Water – 200 ml
- Flour – 2 tablespoons
- Eggs – 2
- Sugar – 200 grams
- Butter -200 grams
For the Cake Sheets:
- Flour – 270 grams
- Eggs – 2
- Sugar – 150 grams
- Honey – 6 ½ tablespoons
- Baking soda – 1 teaspoon
- Oil for greasing the pan – 3 teaspoons
Step 1. Prepare the caramel
- Take 100 grams of sugar in a small pot.
- Let it caramelize over low heat.
- When it has achieved amber color, add 200 ml of water.
- Mix until the sugar dissolves completely.
- Turn off the heat.
Step 2. Finish the filling
- Take 2 eggs in a bowl.
- Add 200 grams of sugar and mix well.
- Add 2 tablespoons of flour and mix it well too.
- Pour it over the caramel.
- Whisk continuously and let it boil on low heat until it thickens.
- Turn off the heat and add 1 tablespoon of butter at a time; whisk and blend continuously.
- Mix and refrigerate the mixture until the cake sheets are done. If it’s still runny when the sheets are done, put it in the freezer for 10-15 minutes.
Step 3. Prepare the batter for the cake sheets
- Take 2 eggs in a bowl.
- Add 150 grams of sugar and mix well.
- Add 6 ½ tablespoons of honey.
- Whisk well and add 1 teaspoon of baking soda.
- Add 270 grams of flour.
- Mix well to get a smooth batter; make sure it is free of any lumps.
- With the help of a knife, divide the batter in 3 equal portions.
Step 4. Bake 3 cake sheets
- Grease the exterior of a 24×21 cm pan with 1 teaspoon of oil.
- Add 1/3rd of the batter and spread it over the bottom of the pan.
- Bake the sheet at 180 degrees Celsius for about 15 minutes.
- Quickly remove it with a long rounded knife.
- Wash the pan and repeat the process for the other 2 sheets.
- Let them cool.
Step 5. Fill the cake sheets
- Put 1/3 of the filling on the first sheet and spread it evenly all over. Try not to go over the edges.
- Put the second sheet on top of the filling, pour half of the remaining filling and spread it evenly like before.
- Repeat for the final sheet.
- Put the cake in the refrigerator overnight.
Step 6. Cut the squares and decorate them
- Next morning , take out the cake from the refrigerator.
- Cut out the margins and remove them.
- Cut the cake into squares. The size of the squares depends on your preference.
- Optionally, decorate them with small sugar stars, flowers, etc.
- This is an extremely tasty, festive cake. So double the quantities for parties or family gatherings.
- If you find it hard to spread the batter on the baking sheet, use small strokes from the center towards the edges. The batter is very forgiving. Even if you have a small hole, it will cover it when it bakes.
- You can add more texture and flavor to this cake by garnishing it with a layer of bitter, dark chocolate flakes on top.
- You can either grate the chocolate using a cheese grater or use a chopping knife to shred it into thin flakes.
- Another interesting topping for this cake can be thin apple slices; they will give the cake a crisp and refreshing taste and help balance out the sweetness.
- Take a crisp, medium-sized apple and thinly slice in into crescent or half-moon shape. Rub the apple slices with a piece of lemon on both sides to prevent them from browning. Use them to decorate the squares in any pattern you wish.
- Or you can add chopped nuts to the caramel filling on top. After applying the final layer of caramel filling, sprinkle over a blend of different chopped nuts like almonds, walnuts, pecans or cashews nuts. You can even add in a few raisin or dried black currents to the mix.
- Another quirky topping can be caramelized popcorn; it may sound a bit weird, but believe us it will add a delicious , crunchy and fun texture to the layered cake squares.