Recipe courtesy of Michael Symon
Polish Honey Cake
Total:
1 hr 25 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon melted butter
  • 2 cups fine dry bread crumbs
  • 1 cup honey, plus more, for garnish
  • 1/4 cup brown sugar
  • 4 eggs, separated
  • 1 cup toasted chopped hazelnuts
  • Whipped cream, for garnish

Directions

Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.

Preheat oven to 375 degrees F.

Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.

In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.

When cool remove from pan and garnish with whipped cream and a drizzle of honey.

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