No-Rolling Honey Cake with Whipped Vanilla Custard and Mango & Passion Fruit Filling

Honey Sponge 6”

Ingredients:
200 g honey
30 g sugar
1 pinch salt
80 g Greek yogurt
8 tsp baking soda
1 egg
50 g vegetable oil or melted butter
150 g flour

Method:
Combine honey, sugar and salt in a saucepan. Heat gently until the sugar dissolves.

In a separate bowl mix Greek yogurt with baking soda (it will start reacting). Add the yogurt mixture to the hot honey (caution! it will foam and bubble).

Transfer to a bowl and let cool slightly. Add the egg and veg oil or melted butter. Mix well. Add flour and stir until smooth.

Spread onto a lined tray and bake at 180°C for about 7 minutes. Cool completely and cut into 4 equal layers. (or spread thin layers on the parchment paper like in my Strawberry Yoghurt Cake and bake each layer for 5 minutes).

Mango & Passion Fruit Pectin Filling

Ingredients:
100 g mango purée
100 g passion fruit purée
60 g sugar
4 g pectin
a pinch of citric acid

Method:
Mix sugar with pectin.

Bring the purée to a boil. Gradually sprinkle in the sugar-pectin mixture while whisking. Add citric acid.

Cook until slightly thickened. Pour into a container, cover with cling film in contact and chill until set.

Whipped Vanilla Custard

Ingredients:
200 ml milk
90 g sugar
1 egg yolk
15 g cornstarch
100 ml double cream (cold)
50 g butter
vanilla
a pinch of salt

Method:
Whisk the egg with sugar and corn starch (small lumps are fine).

Gradually add hot milk while whisking. Return to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from heat. Add vanilla, salt and butter. Mix until smooth. Cover with cling film in contact and chill completely.

Once cold, whip until smooth and gradually add cold double cream. Whip to a light, stable consistency.

Assembly

Layer sponge, cream and pectin filling.

No soaking needed as the sponge absorbs moisture from the cream beautifully. Chill for several hours or overnight for the best texture.

Voila: soft, caramel-honey layers, silky cream and a bright fruity centre 🤍

Hope you found this recipe useful and you have any questions please do no hesitate to DM me ♥️

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