This Caramel Honey Tree is a beautifully layered cake with soft honey-infused pancakes, a luscious caramel-walnut cream, and a hint of rum syrup for extra depth. The combination of delicate textures and rich flavors makes it a perfect centerpiece for festive occasions or a decadent treat for special moments.
Ingredients
For the Pancake Dough:
- 450 g plain flour
- 180 g powdered sugar
- 180 g butter
- 1 egg
- 1.5 teaspoons baking soda
- 6 tablespoons honey
- 4 tablespoons cream
- 1 teaspoon cocoa (optional, for coloring the dough)
For the Cream:
- 70 g ground walnuts
- 200 g butter
- 397 g sweetened condensed milk (cooked to caramel consistency)
For the Syrup:
- 2.5 tablespoons granulated sugar
- 150 ml boiled water
- 50 ml rum
Procedure
1. Prepare the Pancake Dough:
- In a heatproof bowl over steam, whisk together butter, sugar, egg, honey, and cream for about 5 minutes until a smooth, thin cream forms.
- In a separate bowl, mix flour with baking soda, then gradually add the warm cream mixture. Knead into a soft dough.
- Divide the dough into five equal pieces (about 190 g each) and cover them to prevent drying. Let rest for 5 minutes.
2. Roll and Bake the Pancakes:
- Roll each piece into a thin pancake (2-3 mm thick) on baking paper.
- Cut out a 22 cm diameter circle and transfer the dough (with the paper) onto a baking sheet.
- Bake in a preheated oven at 180 °C for about 8 minutes until golden. Let cool.
- Bake any leftover dough, crush it, and set it aside for sprinkling.
3. Prepare the Cream:
- Cook the sweetened condensed milk (Salko) for 2 hours in a pot of boiling water (or use store-bought caramelized Salko).
- Beat the butter, ground walnuts, and caramelized condensed milk together until smooth.
4. Assemble the Cake:
- Prepare the rum syrup by dissolving sugar in boiled water and mixing it with rum.
- Place the first pancake on a serving plate, brush the top with syrup, then spread a portion of the caramel-walnut cream.
- Continue layering: brush each pancake with syrup on both sides, spread the cream, and repeat until all five layers are stacked.
- Lightly coat the top and sides of the cake with the remaining cream.
5. Decorate:
- Mix chopped walnuts with the crushed baked dough and sprinkle them over the top and sides of the cake.
- Let the cake sit for at least 24 hours before serving to allow the flavors to blend beautifully.
Final Tip
For an extra decorative touch, drizzle with melted dark chocolate or dust with powdered sugar before serving. The longer it rests, the softer and more flavorful it becomes!
Enjoy! 🎂✨
