- In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of the beaten eggs will increase approximately 4 times.
- Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
- Sift 1/3 of the flour into the mixture, then beat lightly on medium speed, then add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until smooth, about 1 minute. Don’t over mix as the cake may fall or flatten.
- Place baking paper in a mold and pour the dough into the mold. Using a skewer, draw a zigzag line to remove any larger air bubbles from the dough. This way the cake will have a uniform consistency.
- Bake at 180°C in a preheated oven for 10-15 minutes until the surface is golden. Then quickly cover with kitchen paper, lower the temperature to 170°C and continue cooking. It will take approximately 55 minutes in total. Test with a toothpick, when it comes out clean the cake is ready.
- Once ready, remove the cake from the mold and immediately cover the surface with cling film.
- Turn the cake out onto a flat plate and while it is hot, place it in a plastic bag and let it sit for 12 hours so that the cake has a moist consistency.
- Before serving, trim the sides of the cake. Accompany with tea or coffee and a spoonful of Chantilly cream for added decadence.
continued on next page
