Polish Honey Cake
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 804
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 124
- Dietary Fiber
- 6
- Sugar
- 83
- Protein
- 18
- Cholesterol
- 168
- Sodium
- 463
- Total: 2 hr 35 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 45 min
Ingredients
1 tablespoon melted butter
2 cups plain fine dry bread crumbs
1 cup honey, plus more, for garnish
1/4 cup brown sugar
4 eggs, separated
1 cup toasted chopped hazelnuts
Whipped cream, for garnish
Directions
- Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
- Preheat oven to 375 degrees F.
- Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.
- In a separate bowl, whisk the egg whites until stiff and fold into the batter.
- Place mixture into the brioche tins and bake for 45 minutes.
- When cool remove from pan and garnish with whipped cream and a drizzle of honey.