Honey Crunch Cake Recipe

 

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Honey Crunch Cake

Yield: 8 -10 servings

Honey Crunch Cake

Sponge cake with honey crunch, honey syrup and topped with honey whipped cream

Ingredients

    Sponge Cake
  • 8 tablespoons unsalted butter, cut into pieces
  • 1/2 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
  • 1 1/2 cups flour (for gluten-free try Bob's Red Mill flour used by Disney)
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • Honey Crunch
  • 1 cup sugar
  • 3 tablespoons each: water and corn syrup
  • 2 1/4 teaspoons sifted baking soda
  • Honey Simple Syrup
  • 1/2 cup each: water and sugar
  • 2 teaspoons honey
  • Honey Whipped Cream
  • 3 cups heavy cream
  • 3/4 cup confectioners' sugar
  • 5 tablespoons honey

Instructions

    Sponge Cake
  1. Heat oven to 375 F.
  2. Combine milk and butter in pan on low heat, stirring, until butter melts.
  3. Remove from heat.
  4. Mix flour (for gluten-free try Bob's Red Mill flour used by Disney) and baking powder.
  5. In bowl, whip eggs to break up.
  6. Whip in salt.
  7. Gradually add sugar, whipping until mixture lightens.
  8. Add extracts.
  9. Gently whip in milk and butter mixture.
  10. Fold in flour (for gluten-free try Bob's Red Mill flour used by Disney) mixture in 4 additions, mixing until smooth after each addition.
  11. Pour into buttered and flour (for gluten-free try Bob's Red Mill flour used by Disney)-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.
  12. Honey Crunch
  13. Combine water, sugar and corn syrup in pan.
  14. When temperature reaches 310 F, whisk in sifted baking soda.
  15. Turn off heat.
  16. Let mixture rise up without stirring.
  17. Pour onto a Silpat mat.
  18. Cool completely.
  19. Break into pieces; store in airtight container.
  20. Honey Simple Syrup
  21. Bring water and sugar to boil.
  22. While still warm, whisk in honey.
  23. Refrigerate.
  24. Honey Whipped Cream
  25. Whip cream and sugar on medium 2 minutes.
  26. Add honey.
  27. Increase speed.
  28. Whip to medium soft peaks.
  29. Assembly
  30. Cut cake in half.
  31. Drizzle bottom layer with syrup.
  32. Spread whipped cream on bottom layer.
  33. Arrange honey crunch on whipped cream and press into cream.
  34. Spread with a little more whipped cream.
  35. Set on top layer.
  36. Drizzle syrup on top layer.
  37. Frost top and sides with remaining whipped cream.
  38. Keep cake in refrigerator until ready to serve.
  39. Serve with remaining honey crunch.
https://www.magicalrecipes.net/california-grill-honey-crunch-cake-recipe/

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