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Vermont Creamery 14-Layer Honey Cake


Vermont Creamery 14-Layer Honey Cake
Vermont Creamery's crème fraîche is the shining star in this towering summer dessert. Similar to an icebox cake, it’s built with alternating layers of cultured butter biscuits and slightly sweet, tangy crème fraîche. Toss in some fresh, summer berries and you’ve got a dessert designed to delight.
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Ingredients
    Biscuits
    1. 4 tablespoons (¼ cup) honey
    2. &frc23; cup granulated sugar
    3. 4 tablespoons unsalted butter
    4. 3 large eggs, whisked together
    5. 1 teaspoon vanilla extract
    6. 1 teaspoon baking soda
    7. Pinch of salt
    8. 3 cups all-purpose flour
    Crème Fraîche Frosting
    1. 16 ounces Vermont Creamery Madagascar vanilla crème fraîche
    2. 16 ounces Vermont Creamery crème fraîche
    3. ½ cup powdered sugar
    4. Biscuit scraps
    5. ½ cup toasted walnuts
    6. 2 tablespoons honey (optional)
    7. ½ pound fresh berries
    Instructions
    1. Preheat oven to 350°F.
    2. Combine honey, sugar, and butter in a medium saucepan and heat on medium-low, whisking occasionally, until butter is melted and sugar is dissolved. Remove from heat and vigorously whisk in eggs until fully incorporated. You want to pour your eggs in a slow, steady stream and whisk constantly to avoid scrambling the eggs.
    3. Next, whisk in the baking soda, vanilla extract, and salt until fully combined. Fold in the flour, ½ cup at a time, using a spatula or wooden spoon. The dough will be very thick and sticky.
    4. Turn out the dough onto a floured surface and divide into 14 equal pieces and transfer to a sheet of parchment or silpat mat. Cover pieces with a damp towel. Let cool for 5 minutes.
    5. Roll each piece out into at least a 6-inch circle (it should be around ⅛-inch thick). If the dough is too sticky to roll out, sprinkle the top with flour. Using a 5-inch plate or cake ring, cut out a round and transfer to a parchment lined or silpat lined baking sheet. (You may find it easier to transfer the rolled out dough before cutting out the round.) Reserve scraps to bake later. Repeat with remaining dough. You should be able to fit about 6 rounds on each sheet. Bake two sheets in the oven for 6-8 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining discs and scraps.
    6. Once cooled, combine biscuit scraps and walnuts in a food processor and pulse until you have a fine crumb.
    7. In a medium bowl, fold the powdered sugar into the crème fraîche and refrigerate until ready to use.
    8. To assemble the cake, place one biscuit on a cake stand or plate and generously spread with the crème fraîche mixture. If desired, drizzle with honey then top with another biscuit. Repeat this process until you reach the top. You can choose to make two cakes by dividing the amount of biscuits up if you'd like. Next spread a generous layer of crème fraîche along the sides of the cake(s) and then cover with the walnut-biscuit crumb mixture. Reserve any extra crème fraîche mixture to serve with slices.
    9. Store in refrigerator overnight.
    10. Serve with fresh berries and the reserved crème fraîche mixture. Enjoy!
    culture: the word on cheese https://culturecheesemag.com/

    Alana Kysar & Vermont Creamery

    Vermont Creamery friend and fan Alana Kysar shares stories about coming together around the table, be it cooking, baking, dining, or nerding out on provisions through her blog Fix Feast Flair. Born and raised in the cultural melting pot of Hawaii, Alana draws inspiration from her childhood, travels, and current home of Los Angeles.