Carob bee

Created by

  • Krsto Radovic - The main head pastry chef and co-owner of Mandarin Cake Shop, Belgrade

Classic with a modern twist. Traditional acacia honey cake is a well known desert in the Balkan region. It became a part of every persons fond childhood memory, every time you smell the freshly baked honey cake it brings up the memories of your grandparents' furnace filled to the brim with acacia wood. Every time you taste sweet raw honey cake it brings up the memories of the magical moments when your grandma gave you sweet little tastes right from the pot. It is just one of the sweetest memories one can have. Through the centuries acacia honey was one of the most easily obtained sweet ingredients. And as time passed it became one of the most easily combining ingredients which mixed well with other nature's gifts, which gave birth to this cake. As time passed, it got different twitsts to the original classic, as gastronomy progressed the desert got more intricate. As the acacia honey, carob and baked apples have the same significance in the Balkan gastronomy. This is one of those twists, a modern take on the original honey cake, brought to life thanks to the new Callebaut Honey Chocolate.

Recipe instructions

(Fill in the desired quantity and recalculate)

Honey Mousse

  • 280g
    egg yolks
  • 60g
  • 90g
  • 100g
    whipping cream

Measure yolks, milk, sugar and whipping cream in one pot.
Whisk the liquids until 85C

  • 15g

Take of stove and add gelatin.

  • 750g

Melt at 60C.

  • 750g
    whipped cream

Whip until semi-whipped.

Mix together the whipped cream with the mix, and then add chocolate into that mix.

Apple and Honey insert

  • 150g

Put chopped apples, honey and walnuts in pot.

  • 20g

Cook all together.

  • 20g

When done cooking take off stove and put in caramelized walnuts and mix them together.

  • 30g
    caramelized walnuts

Put into appropriate mold and put in freezer to rest overnight.

Carob dacquoise

  • 180g
  • 175g
    brown sugar

Mix together the eggs and brown sugar using a mixer

  • 165g

When the eggs have been properly mixed, add the oil in a smooth and slow fashion in order to mix appropriately.
When the eggs and the oil have mixed, take off mixer.

  • 200g

Add milk and mix together.

  • 250g
    carob flour
  • 125g
  • 12g
    baking powder

Mix the dry ingredients with the egg mix.
Pipe into appropriate mold or ring and bake.

Biscuit amande miel

  • 120g
    egg white
  • 120g
    acacia honey
  • 50g
  • 100g
    egg yolks
  • 10g
  • 80g
    almond powder
  • 30g

Spread flat on 60x40cm tray.
Bake at 160C for 12mins.

Yellow Glaze


Bring to boil water, sugar and glucose
Add gelatin
Pour over chocolate and cream, and add the yellow colour
Mix it all well with a hand blender
Rest it overnight
Use at 34c


Pour mousse 1/3rd of the mould
Add in the insert
Pour mousse 2/3rds of the mould
Add in the carob dacquoise
Fill the rest of the mould
Put in freezer to rest overnight
When it has rested, take out of mould.
Glase the cake
Put the cake onto the previously appropriately shaped biscuit.

Moulds used:
Cake mould: Pavoni PX065
Insert mould: SIliconMart SF005