#HONEY CRUMB CAKES CRACK#

Store in the refrigerator until ready to use, no more than 1-2 hours.

While the cake cools, make the Honey Whipped Cream: Place all the ingredients in a medium bowl and whisk to soft peaks, about 1-2 minutes with a hand mixer or 3-5 minutes by hand.

Cool the cake completely before inverting the pan to remove. A cake tester or toothpick should come out clean.

Bake for about 30-35 minutes, until the cake is no longer jiggly in the center, and the top has domed and is a dark golden brown color.

When the batter has rested, whisk briefly again to combine and pour into the prepared cake pan. Line an 8-inch (20 cm) round cake pan with parchment paper and grease both the parchment and sides of the pan set aside.

Once the hour is almost up, preheat the oven to 350˚F (180˚C).

Strain the mixture into a clean bowl, then cover and let it sit at room temperature for 1 hour. Pour in the chilled sugar syrup and whisk to combine.

Sift in the flour mixture, then whisk until smooth, followed by the melted butter.

Add in condensed milk and whisk to combine.

In a medium bowl, combine pastry flour, baking powder and soda, then set aside. In another medium bowl, whisk eggs and vanilla extract.

Transfer to a bowl and place that bowl in the ice bath to chill quickly. Add the rest of the water and stir to combine. Once all sugar has dissolved and has an amber color, add half of the hot water and stir to combine, being careful as the sugar will bubble and spit. This may take a while so be patient, up to 10-15 minutes. Shake the pot to spread the sugar then do not touch it, and let the sugar melt and caramelize. Place the sugar in a medium saucepan over medium-low heat. Make the Honeycomb Cake: Prepare an ice bath.Store in an airtight container for up to 5 days. Continue to break it up into bite-size pieces, reserving any of the small bits that break off as well.

#HONEY CRUMB CAKES CRACK#

Once set, peel the parchment paper off the toffee and crack it between your hands (or use the butt of a knife handle) to break into large chunks.Leave the pan, undisturbed, to cool completely and set, about 2 hours. Use a spatula to carefully transfer the mix into the prepared baking dish, then lightly sprinkle all over with flaky salt.Do not overmix, only about 5 seconds total so as to not deflate the mix. Quickly and carefully whisk to combine-as you do, the mixture will rapidly bubble and expand. Remove the pan from the heat and add the vanilla and baking soda.Stir to combine, then attach a candy thermometer to the side of the pot (or have an instant-read thermometer ready).Without stirring, let the mixture boil until it reaches 300˚F (150˚C), about 5 minutes.In a large saucepan over medium heat, add the sugar, corn syrup, honey and water.

Make the Honeycomb Toffee: Line a 9'x9' baking dish with parchment paper.

Honey crumb cakes