Ingredients
Lemon Diplomat Cream
- 3 large egg yolks, room temperature
- 50 grams granulated sugar
- 227 grams unsalted butter, softened
- 1/2 Tbsp gelatin
- 30 mL cold water
- 60 grams powdered sugar, spooned and leveled
- 600 mL heavy whipping cream
- 60 mL lemon juice, juice from about 1 large lemon
Honey Cake
- 6 egg yolks, room temperature
- 100 grams granulated sugar
- 170 grams Nature Nate’s 100 Pure, Raw & Unfiltered Honey
- 1/2 Tbsp baking soda
- 80 mL canola oil
- 210 grams all-purpose flour, spooned and leveled
Apricot Filling
- 350 grams apricot preserves or jam
Method
Honey Cake
- Place the egg yolks and sugar in the bowl of a stand mixer, fitted with a whisk attachment. Beat them together at medium speed for 2 minutes.6 egg yolks room temperature, 100 grams granulated sugar
- Place the honey in a small saucepan, over medium-high heat, and bring it to a simmer while stirring intermittently. Cook for about 3 minutes, until it begins to bubble. Remove it from the heat and then add the baking soda to the hot honey and whisk continuously while it’s bubbling.170 grams Nature Nate’s 100 Pure, Raw & Unfiltered Honey, 1/2 Tbsp baking soda
- Turn the mixer to medium speed and slowly pour in the honey mixture followed by the oil.80 mL canola oil
- Add the flour and mix just until it’s incorporated, scraping the edge of the bowl as needed. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours or overnight.210 grams all-purpose flour spooned and leveled
- Preheat the oven to 350F/177C and grease and line five 8” cake pans (you can also do 1-2 at a time).
- Distribute the batter among the five cake pans, you should get about 4.25oz per layer. I flour my hands and press the batter/dough out to the edge of a pan and then use the bottom of a flat cup to press it down and make it even.
- Bake for about 8-10 minutes, until it’s browned and slightly puffed in the center.
Lemon Diplomat Cream
- Place the egg yolks and sugar in a medium bowl and whisk together aggressively for a minute until it's pale and smooth.3 large egg yolks room temperature, 50 grams granulated sugar
- Melt the butter in a small saucepan over medium heat. Once it's melted, stream the butter into the egg yolk mixture while whisking, to temper the eggs.227 grams unsalted butter softened
- Return the whole mixture to the pot and cook over low-medium heat for about 5 minutes. Whisk continuously but not super aggressive.
- The mixture will thicken enough to coat the back of a spoon and resembles lemon curd. Quickly remove it from the heat, pour it back into the bowl and cover the surface with plastic wrap. Set it aside to cool completely to room temperature (I don't refrigerate it because it sets too firm).
- Place the powdered sugar and heavy whipping cream in a large bowl and use an electric mixer to beat them at medium-high speed just until the cream reaches stiff peaks - don't over-beat.60 grams powdered sugar spooned and leveled, 600 mL heavy whipping cream
- Mix the gelatin with water and allow it to set. Then microwave it for 5 seconds to melt it. Add in a spoonful of the custard into the gelatin and mix it together until it's well combined.1/2 Tbsp gelatin, 30 mL cold water
- Add all the gelatin and the lemon juice to the custard and mix it together until it's well combined.60 mL lemon juice juice from about 1 large lemon
- Gently fold the whipped cream into the custard mixture, in 2-3 increments, just until it's all combined.
Assemble
- Place the first layer of cake on a flat surface and then gently spread out the apricot jam on top.350 grams apricot preserves or jam
- Spread a generous amount of lemon cream on top of the apricot filling. Go almost to the edge of the cake with the cream (so it doesn’t squish out once it’s done), then place the next layer of cake on top and press down gently.
- Repeat with the rest of the layers and then place the last layer of cake on top with another layer of lemon cream. Refrigerate the cake for at least 4 hours before topping with fresh flowers, fruit, more jam or honey.
Notes
*Because we added gelatin to the cream, it’s best to frost as soon as the cream is done. If you can’t do it right away, then finish the cream when you're ready to assemble it.
Another option is to use 16 ounces of Cool Whip in place of the heavy cream, powdered sugar and gelatin mixture. Cool Whip is a little more stable and flexible with timing.
Nutrition
Serving: 1gCalories: 653kcalCarbohydrates: 64gProtein: 6gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 243mgSodium: 172mgPotassium: 121mgFiber: 1gSugar: 43gVitamin A: 1467IUVitamin C: 5mgCalcium: 65mgIron: 1mg