Slovakian Honey Cake Petit Fours (Print version)
Thin honey cake layers filled with vanilla cream and jam, pressed overnight, glazed with chocolate, and cut into elegant little squares.
# Ingredients:
For the honey pastry
01 -
3 1/4 cups (400 g) all-purpose flour, plus more for rolling
02 -
2/3 cup (135 g) granulated sugar
03 -
6 tablespoons (85 g) unsalted butter
04 -
1/4 cup (60 ml) whole milk
05 -
2 tablespoons honey
06 -
1 large egg
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon fine salt
For the vanilla cream
09 -
2 cups (480 ml) whole milk
10 -
1/2 cup (100 g) granulated sugar
11 -
1/3 cup (40 g) cornstarch
12 -
2 teaspoons vanilla extract
13 -
1 cup (225 g) unsalted butter, softened
14 -
3/4 cup (90 g) powdered sugar
For assembling and glazing
15 -
3/4 cup (240 g) thick raspberry, apricot, red currant, or sour cherry jam
16 -
4 oz (115 g) dark chocolate, finely chopped
17 -
3/4 cup (180 ml) heavy cream
# Instructions:
01 -
Combine the granulated sugar, butter, milk, honey, egg, and salt in a large saucepan. Stir over low heat until melted and smooth, keeping it below a boil. Stir in the baking soda until the mixture foams, then remove from the heat.
02 -
Stir about half of the flour into the warm mixture. Dust the counter with the remaining flour, turn the mixture out, and knead until a smooth dough forms. Divide into 4 equal pieces.
03 -
Heat the oven to 350°F (180°C). Roll each dough piece very thin into a rectangle, about 9 by 13 inches, and transfer to parchment-lined baking sheets. Bake each sheet for 8-10 minutes until lightly golden at the edges, then cool completely.
04 -
Whisk the milk, granulated sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Transfer to a bowl, cover the surface, and cool to room temperature.
05 -
Beat the softened butter and powdered sugar until pale and smooth. Add the cooled pudding base a few spoonfuls at a time, beating well after each addition until the cream is silky.
06 -
Layer one honey sheet with half the cream, add a second sheet, spread with jam, add a third sheet, spread with the remaining cream, and top with the final sheet. Cover with parchment, place a light board on top, and refrigerate overnight.
07 -
Bring the heavy cream just to a simmer and pour it over the chopped chocolate. Rest for 2 minutes, stir until glossy, then spread over the chilled cake. Chill until set, trim the edges, and cut into 28 small petit fours.
# Good to know:
01 -
Needs at least 8 hours of chilling after assembly.
02 -
Best made 1 day before serving.
03 -
Use a thick jam so the layers do not slide.