Ginger and honey biscuit cake with choc-orange icing
- February 2017
- Serves 14-16
- Hands-on 1 hour, oven 20 min, plus 5-6 hours chilling
For a truly show-stopping dessert, try this Russian-inspired cake made from layered honey and orange biscuits, which have softened after soaking in the cream cheese icing.
- 32.9g (20.5g saturated)
- 74.9g (45.9g sugars)
It’s vital to leave the melted honey and butter mixture to cool long enough in step 1 so the eggs don’t scramble – although if left too long it will begin to firm up like caramel. If you’re worried, let it set until cool enough to handle, then warm through very gently when stirring in the eggs. If the eggs do scramble, don’t panic – pour the mixture through a sieve and continue.
The longer the cake is in the fridge, the softer the layers will be: 5-6 hours gives the perfect texture.
Make the biscuits up to 24 hours ahead and wrap in cling film. If you wrap the dough well in cling film, it can be frozen for up to 1 month.
This is inspired by Russian honey cake, made by layering thin biscuits and soured cream icing. We’ve added chocolate and orange, and used cream cheese in the icing.
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