1 cup brown sugar
2 eggs, beaten
60g butter, melted
3 tablespoons honey
2 teaspoons baking powder
2½ cups plain flour
2 tablespoons water
395g sweetened condensed milk
3 eggs, beaten
2 tablespoons honey
Finely grated zest of a lemon
½ cup toasted walnuts, chopped
2 tablespoons icing sugar for dusting
- Pre-heat oven on Moisture Plus at 180°C and select 1 manual burst of steam. Line two baking trays with baking paper.
- In a small bowl, combine sugar and eggs; whisk with electric beaters until ribbon stage.
- Add the butter and honey to the egg mixture, continue to whisk for 1 minute.
- Add combined flour and baking powder in two batches, add the water. Mix until a ball forms.
- Weigh the dough and split into 5 equal portions approximately 168g each. Knead the dough until smooth,
keeping hands dry with a little extra flour.
- Rest the dough, covered with plastic wrap for minimum 20 minutes at room temperature.
- On a lightly floured surface, roll each portion into rounds and cut 5 circles using the top rim of a 22cm springform pan.
- Place on the lined baking trays and bake for 4-6 minutes until just slightly golden, releasing 1 burst of steam half way through the cooking time. Remove from the oven and cool.
- Combine condensed milk, eggs, honey and butter in a medium saucepan, cook on a medium heat, Induction setting 6 until 75˚C, stirring constantly. Maintain 75˚C temperature until the mixture thickens. This should take approximately 2-3 minutes.
- Add lemon zest, stir through and remove from heat, pour into a glass bowl and allow to cool at room temperature before using.
- Line the base of a 22cm springform pan with baking paper.
- Alternate 4 of the baked cake circles and cream filling, applying the filling liberally between each layer, pressing down to make sure the cream filling fills the gaps.
- Cover the 4th layer with the cream filling.
- Crumble the 5th layer into small pieces and combine with the walnuts. Sprinkle walnut mix over the top of the cake.
- Let the cake sit in the mould, covered, at room temperature for at least 8 hours before dusting with icing sugar and slicing. Serve with fresh cream or ice-cream if desired.
Hints and tips
- The cake is best made the day prior to consuming, to allow the layers to absorb the filling.