- For the cake dough:
- 4 Eggs
- 3 cups Caster sugar
- 1 teaspoon Vanilla essence
- 1 cup Plain flour
- 1 teaspoon Lemon zest
- 1 cups butter
- For the honey syrup:
- 1 tablespoon Honey
- 1 cup Water
- For the cream filling:
- 1 tin NESTLÉ Sweetened Condensed Milk
- 3 cup butter
- 1 cup corn flakes
Honey Cake
INGREDIENTS
Honey Cake with
Honey Cake with 
- For the cake dough:
- 4 Eggs
- 3 cups Caster sugar
- 1 teaspoon Vanilla essence
- 1 cup Plain flour
- 1 teaspoon Lemon zest
- 1 cups butter
- For the honey syrup:
- 1 tablespoon Honey
- 1 cup Water
- For the cream filling:
- 1 tin NESTLÉ Sweetened Condensed Milk
- 3 cup butter
- 1 cup corn flakes
HOW TO PREPARE
Honey Cake with
Honey Cake with
1
Whip the eggs and caster sugar for 6-8 minutes then add in the vanilla essence.
2
Sift the flour over the egg mixture in three batches with the grated lemon zest. Use a metal spoon to gently fold the mixture together. Add in the melted butter.
3
Pour the mixture into a 22cm greased round tin and dust with flour. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack and set aside to cool.
4
In a bowl, combine softened butter, and NESTLÉ Sweetened Condensed Milk, mix by using a hand mixer for 5-6 minutes or until mixture well combined and smooth. Put the cream mixture minimum of 1 hour in the fridge to be more stiff.
5
Mix the honey with water. Set aside.
6
Slice the cake into 3 layers. Spoon honey mixture over the layers. Fill with ½ of the cream filling between layers. Spread other half of cream on top and sides of the cake.
7
Cover the top and the sides of the cake with corn flakes by using your hand.
NUTRITIONAL INFORMATION
Honey Cake with
Honey Cake with
- Energy 542 (Kcal)
- Protein 9.1 (g)
REVIEWS
Honey Cake with
