CARAMEL HONEY SPONGE CAKE

WITH PRUNES AND WALNUTS

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARAMEL HONEY SPONGE CAKE
The weight of the cake – 3.5 kg, d=20-22 cm, h=12-15 cm.

CARAMEL AND HONEY SPONGE LAYERS

Ingredients
for 10 layers d=20 cm Total weight: ~ 950 g 100%

Sugar 150 g 15%

Honey 130 g 13%
Butter 82,5% 100 g 10%
Baking soda 11 g 1%
Citric acid 2g <1%
Water 5g <1%
Salt 4g <1%
Whole eggs 140 g 14%
All-purpose flour 450 g 45%

1 To make the caramel, put all the sugar and 60 g of honey in a saucepan. Do not stir at first, just
shake the saucepan from time to time. When the honey melts and the sugar is partially dissolved,
cook the mixture for another 2-3 minutes until a light amber color, constantly stirring with the
spatula.

2 Cooking the mixture over low heat, add the remaining honey (70 g) and butter, actively stirring.
Then remove it from the stove.

3 Add citric acid dissolved in 1 tsp. of water, baking soda and salt. Stir well and let the caramel cool
down slightly (to about 80-90 °C / 176-194 °F).

4 Whip cold eggs in a separate bowl. Then quickly pour them into the hot caramel, actively stirring
it with a whisk.
TIP
The eggs should be right out of the fridge (1-4 °С / 34-39 °F), so that they don't get cooked in hot caramel.

5 Pour the sifted flour into the caramel and egg mixture and quickly knead the dough with a spoon.
Let it rest for 10-15 minutes. After that, it will not stick to your hands.

6 Sprinkle the dough with flour, shape it into a ball, then wrap with cling film and leave for another
10-15 minutes.

7 Using scales, divide the dough into 10 equal parts, forming small balls. The ready dough should
be very soft, but not sticky at all.

8 Roll out each ball on parchment paper into a thin layer about 22-23 cm in diameter, poke with a
fork and bake for 5-8 minutes at 170-180 °C / 338-356 °F until caramel color.

9 Using a cake ring 20 cm in diameter, cut circles out of the very hot baked layers (immediately
after baking).

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CARAMEL HONEY SPONGE CAKE
The weight of the cake – 3.5 kg, d=20-22 cm, h=12-15 cm.

SALTED BUTTER CARAMEL

Ingredients Total weight: ~ 420 g 100%

Sugar 200 g 45%

Glucose and fructose syrup / 20 g 5%
glucose syrup / treacle / honey
Butter 82,5% 80 g 18%
Whipping cream 33-36% 140 g 32%
Salt 3g <1%

1 Pour the sugar into a saucepan and add glucose and fructose or glucose syrup, treacle or honey.
Put the mixture over medium heat. Do not stir it, just occasionally shake the saucepan.
TIP
Be careful not to let the caramel burn.

2 Once the sugar has completely dissolved and the caramel has acquired a pleasant light color,
lower the heat and start gradually, in several stages, adding the butter of room temperature.

3 Pour very hot cream into a saucepan in a thin stream. Stir actively, but gently to avoid steam
burns. The caramel is ready.
TIP
In order to get thicker caramel, cook it for about a minute over low heat.

4 Add salt and stir.

5 Cover the caramel with cling film in contact to prevent crust forming and leave it to cool down at
room temperature.

DRAINED SOUR CREAM

1 Prepare the sour cream for draining:

700 g of sour cream 30-35% ~ 600 g of drained sour cream

1000 g of sour cream 20-25% ~ 600 g of drained sour cream

The amount of drained sour cream obtained directly depends on the quality and fat content of
the sour cream that you have. Therefore, it's better to make a slightly bigger amount of the
drained sour cream, so that it is enough for making the cake.

2 Place the strainer over a deep bowl and cover it with the cheesecloth folded 2-3 times.

3 Pour the sour cream on the cheesecloth and put it in the fridge (4 °C / 39 °F) from 2-3 hours to
one night, depending on the fat content of the sour cream. If the sour cream is high-fat (25-30%)
put it in the fridge for 3-4 hours, and if it is low-fat (15-20%) – overnight.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CARAMEL HONEY SPONGE CAKE
The weight of the cake – 3.5 kg, d=20-22 cm, h=12-15 cm.

CARAMEL CREAM

Ingredients Total weight: ~ 960 g 100%

Drained sour cream 30-35% 600 g 63%

Dulce de leche 360 g 38%

TIP
You may use sour cream with a lower fat content (20-25%). In such a case, add to it 1-2 packets of the cream thickener.

1 Whip dulce de leche in a mixer with the whisk attachment at medium or maximum speed until
the mass acquires a slightly light color.

2 Add drained sour cream with a high fat content (30-35%) or the one with lower fat content
(20-25%) with 1-2 packets of the cream thickener added.

3 Continue whipping the mixture until the whisk pattern appears and the cream is completely
stable.

ASSEMBLING THE CAKE

Ingredients Total weight: ~ 2800 g 100%

Caramel cream 980 g 35%

Peeled and roasted walnuts 220 g 8%
Washed, dried and 300 g 10%
chopped prunes
Salted butter caramel 420 g 15%
Baked sponge layers, 10 pcs 900 g 32%

1 Slightly roast the walnuts in the oven at 160-170 °C / 320-338 °F for about 14-18 minutes, until
light golden brown color. Let them cool down, then peel and chop them.

2 Wash the prunes, let them dry and then cut into small pieces.

3 Apply some cream over the center of a round cake base, put the first layer on it. Press it slightly
and apply 1/9 of the cream. Spread the cream evenly over the surface with the offset spatula.
You can leave a little space at the edges, about 0,5 cm.

4 Apply the caramel over the cream spiral-wise, leaving 1.5 cm at the edges.
TIP
Slightly heat the salted caramel for comfortable application.

5 Cover it with the second sponge layer, press it down slightly and spread the cream over it again.
Sprinkle with walnuts (25 g) and prunes (45 g) on top. Do this randomly and evenly over the entire
surface of the layer, slightly not reaching the edge, somewhere around 1-1.5 cm.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CARAMEL HONEY SPONGE CAKE
The weight of the cake – 3.5 kg, d=20-22 cm, h=12-15 cm.

ASSEMBLING THE CAKE

6 Assemble the cake by alternating layers with caramel and layers with prunes and nuts. You will
use about a half of the caramel amount.

7 Wrap the assembled cake with the acetate film, put on an adjustable cake ring and tighten it. Put
a matching size thin round cake base on the top of the cake. Press it very gently until the cream
comes out. It will mean that you have pressed all the air bubbles out of the cake, and now it will
stabilize well.
TIP
You may put a weight on the top of the cake and put it in the fridge for 2-3 hours. After that the weight has to be
removed and the cake should stay in the fridge for another 3-4 hours, preferably overnight.

CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 600 g 100%

Cream cheese 400 g 67%

Butter 82,5% 150 g 25%
Icing sugar 50 g 8%

1 Put the butter of room temperature in the mixer bowl, add icing sugar and whip with the whisk
attachment at medium or maximum speed until a fluffy light mass is obtained.

2 Switch the speed to medium and gradually add the cold cream cheese. Do not overbeat the
buttercream, it should be smooth and homogeneous.

3 Before coating the cake, stir the buttercream with a spatula to remove the excess air and make it
smoother.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CARAMEL HONEY SPONGE CAKE
The weight of the cake – 3.5 kg, d=20-22 cm, h=12-15 cm.

COATING AND DECORATING THE CAKE

Ingredients

Cooled-down assembled cake

Cream cheese buttercream
Salted butter caramel
Chopped nuts and prunes

1 Remove the ring and the acetate film from the cake that has spent a night in the fridge.

2 Place the cake on the turntable and apply some buttercream on it.

3 Spread the buttercream over the surface of the cake by rotating the turntable and using the
offset spatula.

4 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper.

In order to get a perfectly smooth coating, the cake has to be coated twice. Therefore, having
5 applied the first coating, put the cake in the fridge for 30-40 minutes so that the first layer of
coating sets.

Apply the second layer of the buttercream that has been kept at room temperature (it should be
6 soft) using the spatula. And smooth it quickly by rotating the turntable and using the icing
scraper.
TIP
For a beautiful final coating, press the icing scraper firmly against the cake at right angle and quickly rotate the
turntable.

7 Put the cake coated with the finishing layer of the buttercream in the fridge for 2-3 hours.

8 Slightly heat the salted butter caramel until it is warm and runny, then transfer it to a piping bag.

9 Pipe the caramel over the edges of the cake to get beautiful drips.

10 Slightly heat the caramel again and spread it over the top of the cake with the offset spatula. Do it
quickly because the caramel sets quickly.

11 Sprinkle the cake with the remaining chopped nuts and prunes before the caramel thickens
completely.

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