Name: Honey slices – exemplary, moist and perfectly rested
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 24
Ingredients: 1 whole egg; 150 g granulated sugar; 65 g liquid honey; 100 ml milk; 1 heaped teaspoon baking soda; 50 g butter; 450 g plain flour; 500 ml milk; 100 g plain flour; 180 g granulated sugar; 250 g butter; 300 g plum jam; 240 g dark chocolate (approx. 50–55% cocoa); 80 g vegetable fat (Cera, coconut oil or cocoa butter)

Preparation procedure

Preparation of the honey dough Whisk the egg with the granulated sugar until pale and foamy. Gradually add the liquid honey, milk, baking soda and butter. Place the mixture in a bain-marie and heat to approximately 63–65 °C, until a fine foam begins to form on the surface. Pour the warm mixture into a bowl, add the sifted plain flour and briefly mix. Transfer the dough to a floured work surface and quickly work it by hand until smooth.
Shaping and baking the sheets Divide the dough into 4 equal parts (approx. 210 g each). Put three parts in a warm place so they don't cool down. Roll out one part while still warm into a rectangle about 35 × 25 cm and about 2 mm thick. Transfer onto baking paper. Prepare the remaining sheets in the same way. Bake in an oven preheated to 180 °C for approximately 5 minutes. The sheets must remain light – if overbaked they would be brittle and break.
Preparation of the buttercream In a bowl mix the milk with the plain flour so no lumps form, then strain the mixture into a pan. Add the sugar and, stirring constantly, cook into a thick porridge. Let it cool completely. Beat the butter until pale and fluffy and gradually beat in the cooled porridge. The result should be a smooth and very thick cream.
Assembling the slices Set aside 3 tablespoons of cream for spreading on the top. Divide the rest into two equal parts. Spread half the cream over the first honey sheet and cover with the second sheet. Spread this evenly with plum jam. Place the third sheet and spread the second half of the cream. Cover with the fourth sheet, smoother side facing up, and press gently. Cover the cake with baking paper, lightly weigh it down and place in the refrigerator overnight.
Finishing and glaze The next day spread a thin layer of the reserved cream over the top and smooth the surface. Let it set briefly. Melt the chocolate with the fat in a bain-marie, let cool to 37–39 °C and pour evenly over the cake. Let the glaze harden completely. Cut with a warmed knife.

Number of servings

approx. 24–30 slices (tray approx. 35 × 25 cm)

Total preparation time

approx. 120 minutes + resting overnight

(active work approximately 90 minutes)

Important tips

Honey slices are best after 24–48 hours of resting, when the layers soften perfectly and the cream melds with them. The longer they rest, the better their taste and texture.

Honey slices – exemplary, moist and perfectly rested

For 24 portions

Ingredients

Honey dough:

Buttercream:

Plum jam layer:

Chocolate glaze:

Preparation procedure

Number of servings

Total preparation time

Important tips

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