Soft Honey Cream Slice
Make your holiday table memorable with this tasty treat.
Yield about 10 medium slices
Dough:
1/2 cup honey
2 tablespoons brown sugar
1/4 cup butter
couple dashes of salt
1/2 teaspoon baking soda
1/4 cup sour cream
1 large egg
1 & 1/4 cup all-purpose flour
Filling:
1/2 cup crème fraiche, room temperature
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon rose water (optional)
Place parchment on a 15 x 10 1-inch jelly-roll pan. Grease with vegetable oil and non-stick baking spray.
Heat oven to 350 F.
Place a medium non-stick saucepan on medium heat. Add honey, salt, brown sugar, and butter and heat in an uncovered pan. As it heats, monitor the liquid closely until it dissolves completely. Don’t boil. Remove from the heat to cool slightly.
In a medium bowl, mix sour cream, baking soda, and egg. Add mixture to cooled honey and whisk thoroughly.
In a large plastic bowl, add flour and wet ingredients. Mix batter and pour onto a prepared jelly-roll pan. Bake for about 15-20 minutes until golden brown.
While the cake is baking, prepare the filling. With an electric mixer, beat crème fraiche, heavy whipping cream, powdered sugar, and rose water until stiff peaks. It is about 5 minutes. Set aside.
Remove the cake sheet from the oven. Give about 5 minutes to cool in a pan, and remove the cake with parchment paper to a large cooking board. Trim off the ends of the sheet cake and cut into three equal parts from a long side, each of them 5 x 10 inches.
Place one piece on a large rectangle platter and frost with 1/3 of the filling. Cover with a second piece and spread the filling again. Finish with a third piece and spread the remaining filling all over the top and sides of the cake. Cover loosely with plastic and refrigerate for about 3-4 hours. Serve with fruits, wine, or hot drinks.
comments