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Honey Brita Cake

This delicious Honey Brita Cake with a subtle honey twist is the perfect centerpiece for summer celebrations.

Cake Base:

• 150 g butter
• 4 egg yolks
• 100 ml (85 g) sugar
• 50 ml (approx. 70 g) runny honey
• 200 ml (140 g) potato starch
• 200 ml (130 g) wheat flour
• 1 tsp baking powder
• 150 ml milk
• Meringue:
• 4 egg whites
• 150 ml sugar

Filling:

• 250 g mascarpone cheese
• 200 ml heavy cream
• 100 g Vanilla Temptation honey preparation
• Approx. 400 g fresh strawberries

Decoration:

• Fresh strawberries or other berries

Instructions:

1. Beat the room-temperature butter and sugar until light and fluffy. Separate the egg whites and yolks into different bowls. Add the yolks and honey to the butter mixture and beat well.
2. Combine the dry ingredients and mix them into the batter. Finally, add the milk. Spread the batter evenly onto a parchment-lined baking tray.
3. Prepare the meringue by whisking the egg whites until stiff peaks form. Gradually add the sugar while continuing to whisk. Spread the meringue over the batter.
4. Bake on the lower rack of the oven at 150°C / 300°F for 30–40 minutes. Allow to cool completely.
5. Remove the stems from the strawberries and slice them. Warm the Vanilla Temptation honey temptation gently in a water bath to make it more runny. Whip the heavy cream and mix in the mascarpone and honey.
6. Cut the cake base in half. Place one half onto a serving plate and spread over half of the filling and strawberries. Place the second layer on top and repeat.
7. Decorate with halved strawberries, mint leaves, blueberries, or raspberries.