LEMON

honey

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cake

Honey lemon cake has five layers of honey cake with an apricot preserve filling and frosted with a whipped lemon diplomat cream. –

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Ingredients

Lemon Diplomat Cream egg yolks granulated sugar unsalted butter, softened gelatin warm water powdered sugar heavy whipping cream lemon juice 

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Ingredients

Honey Cake egg yolks granulated sugar honey baking soda canola oil all-purpose flour Apricot Filling apricot preserves honey

Start with the custard for the diplomat cream. Whisk egg yolks, sugar and butter on low heat until it thickens. Pour into a heat safe container, cover with lid and set aside.

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For the cake, beat the egg yolks and sugar in a stand mixer. Heat the honey until it begins to bubble. Remove it, add the baking soda, and whisk continuously while it’s bubbling.

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Slowly pour in the honey followed by the oil in the mixer. Add the flour and mix. Cover the bowl with plastic wrap and refrigerate for at least 4 hours .

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Distribute the batter among  five cake pans. Bake for about 8-9 minutes at 350F, until it’s browned and slightly puffed in the center.

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For the apricot honey filling, combine the apricot preserves with the honey until it becomes smooth.

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For the cream, dissolve the gelatin in water. With an electric mixer, mix the powdered sugar and a bit of heavy cream. Slowly pour the remaining cream and beat until soft peaks form.

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Pour in the gelatin and beat until stiff peaks form. Add the custard and lemon juice and mix until it’s combined.

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On the first layer of cake spread apricot filling and lemon cream, then place the next layer of cake on top and press down gently.

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Repeat until the last layer of cake is on top. Spread the rest of the lemon cream on the top and drizzle some apricot.

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Refrigerate for at least 4 hours. Top with fresh flowers, lemons and apricots. Serve slightly chilled.

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Get the full recipe at

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