Honeycomb Pie
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Honeycomb cake is a traditional Malaysian dessert.
This is a moist, airy cake with a sponge base that has an incredibly seductive taste and texture that instantly attracts everyone's attention. Due to its color and flavor with hints of caramel, it is also known as “caramel cake” in some parts of the world.
The crumb of each Honeycomb pie is unique and inimitable. Without any effort or intervention on the part of the cook during the baking process, an intricate pattern appears on the dough. Sometimes it resembles the crown of a tree or a sponge consisting of a million bubbles, but more often the pattern resembles a honeycomb - hence the name of the pie.
I admit, from the moment I saw this pie, I had no peace - I couldn’t wait to cook it and taste it. And the taste turned out to be no less memorable than the appearance - rich, caramel-toffee, with notes of coffee. An absolutely enchanting combination!
The “Honeycomb” cake turns out to be moderately sweet, incredibly juicy, with an airy, porous texture that you want to look at. And once you taste a piece, it’s impossible to tear yourself away from it! Try it!
Ингредиенты
Sugar - 210 g
Water - 250 ml
Butter - 80 g
Chicken egg - 6 eggs
Condensed milk - 180 g
Wheat flour - 180 g
Baking powder - 2.5 tsp.
Рецепт
1. Prepare the ingredients according to the list.
2. Place the container with sugar on a small fire and melt it. Shake the pan as needed to speed up the process and ensure even heating.
3. When the sugar turns into golden syrup, simmer it for a few more minutes until the syrup turns a deep caramel-golden color.
4. Pour water into the container with caramel. The mixture will sizzle and bubble, so add water carefully. Over low heat, bring the mixture to a boil and, stirring, cook for several minutes until the caramel is completely dissolved in the water. Turn off the heat and add butter. Stir the syrup to dissolve the butter and cool the mixture. In order to speed up the process, I pour the syrup into another container and take it to a cool room.
5. While the syrup is cooling, prepare the dough. Measure condensed milk into a container. Measuring thick condensed milk in milliliters is not very convenient - I add 2/3 of the jar by eye. Add the chicken egg and beat with a mixer until smooth. Gradually, adding one at a time, stir the remaining 5 eggs into the mixture.
6. Mix flour with baking powder. Sift and add to liquid ingredients.
7. Add cooled caramel syrup and mix well. My syrup did not have time to cool completely and was still warm. The dough will be quite liquid. To get a smoother texture and remove any tiny lumps of flour if any remain, strain the dough. Leave the dough for 5 minutes to release any excess air bubbles.
8. Grease a baking dish with oil and pour in the dough. I additionally line the pan with baking paper. Fill the pan halfway, leaving free space for the cake to grow.
9. Turn on bottom heating and preheat the oven to 180 degrees. Place the pie in the lower third of the oven and bake for 55 to 65 minutes. Do not use convection mode or other additional functions. Check the readiness of the pie with a wooden stick. The cake is very moist, and the stick, of course, will not come out completely dry, but if there are no dough particles on it, it’s ready!
10. Cool the pie. I leave the pie in the turned off oven for 10 minutes. Then for another 10–15 minutes in the oven with the door open, and then put it out in the cold. Ideally, the cake is best made in advance, allowed to cool completely and set overnight, but who has the willpower for that?!
11. Remove the cake from the mold, cut into portions and enjoy!
12. Malaysian honeycomb pie is ready! Bon appetit!