Delicate Honey Layer Cake with Tangy Greek Yogurt Cream

Delicate Honey Layer Cake with Tangy Greek Yogurt Cream

Thermomix recipe: Delicate Honey Layer Cake with Tangy Greek Yogurt Cream. Ready in 65 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
  2. Add 40 g unsalted butter, 60 g granulated sugar, and 40 g honey to the mixing bowl. Melt 4 min / 80°C / Speed 2.
  3. Add 1 medium egg and ½ tsp baking soda to the bowl. Mix 10 sec / Speed 3.
  4. Add 200 g plain flour to the bowl. Select Dough mode and knead for 2 min. The dough will be soft and slightly sticky.
  5. Transfer the dough to a lightly floured surface. Divide it into 4 equal portions. Roll each portion into a very thin circle, approximately 15 cm (6 inches) in diameter. You can use a plate or bowl as a guide to cut perfect circles.
  6. Carefully transfer the dough circles to the prepared baking sheets. Bake one or two at a time for 5-7 minutes, or until golden brown and firm. The layers will be thin and crisp. Repeat with remaining dough portions.
  7. Once baked, immediately trim the edges of each cake layer with a knife or round cutter to create neat circles (if not already perfect). Collect all the trimmed scraps and set them aside.
  8. Allow the cake layers to cool completely on a wire rack.
  9. Clean and dry the mixing bowl. Insert the butterfly whisk. Add 200 g full-fat Greek yogurt, 40 g powdered sugar, and 1 tsp vanilla extract to the mixing bowl. Mix 30 sec / Speed 3, or until smooth and combined. Scrape down the sides and mix again if needed.
  10. Place one cooled cake layer on your serving plate. Spread a generous amount of the Greek yogurt cream evenly over the top. Repeat with the remaining layers, stacking them one on top of the other and spreading cream between each.
  11. Spread any remaining cream over the top and sides of the assembled cake.
  12. Add the reserved cake scraps to the clean and dry mixing bowl. Turbo / 0.5 sec / 2-3 times, or until finely crushed. Alternatively, crush them by hand.
  13. Sprinkle the crushed cake scraps evenly over the top and sides of the cake.
  14. Cover the cake and refrigerate for at least 4-6 hours, or preferably overnight, to allow the layers to soften and the flavors to meld.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.