Carob bee

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.
Level:
Medium

Honey Mousse

Ingredients: Honey Mousse

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

Preparation: Honey Mousse

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

Ingredients: Honey Mousse

  • 15 g
    gelatin

Preparation: Honey Mousse

Take of stove and add gelatin.

Ingredients: Honey Mousse

Preparation: Honey Mousse

Melt at 60C.

Ingredients: Honey Mousse

  • 750 g
    whipped cream

Preparation: Honey Mousse

Whip until semi-whipped.

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

Apple and Honey insert

Ingredients: Apple and Honey insert

  • 150 g
    apple(s)

Preparation: Apple and Honey insert

Put chopped apples, honey and walnuts in pot.

Ingredients: Apple and Honey insert

  • 20 g
    honey

Preparation: Apple and Honey insert

Cook all together.

Ingredients: Apple and Honey insert

  • 20 g
    butter

Preparation: Apple and Honey insert

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

Ingredients: Apple and Honey insert

  • 30 g
    caramelized walnuts

Preparation: Apple and Honey insert

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

Carob dacquoise

Ingredients: Carob dacquoise

  • 180 g
    eggs
  • 175 g
    brown sugar

Preparation: Carob dacquoise

Mix together the eggs and brown sugar using a mixer

Ingredients: Carob dacquoise

  • 165 g
    oil

Preparation: Carob dacquoise

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.

Ingredients: Carob dacquoise

  • 200 g
    milk

Preparation: Carob dacquoise

Add milk and mix together.

Ingredients: Carob dacquoise

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

Preparation: Carob dacquoise

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

Biscuit amande miel

Ingredients: Biscuit amande miel

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

Preparation: Biscuit amande miel

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

Yellow Glaze

Ingredients: Yellow Glaze

Preparation: 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

Assembly

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.
Decorate.

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