Cherry Honey Cake

For the honey cake dough, boil the sugar with the vanilla sugar, tap water as ditto the honey. Knead the still hot mixture and the two types of flour together until a smooth dough is formed. Mix the egg yolks with the ground spices and the lemon skin and fold into the dough. Melt the staghorn salt in the cow’s milk and work it into the dough. Finally, work in the butter and let the dough rest, covered, in the icebox for one night.

The following day, roll out the dough on a floured surface to about 4 mm thick. Place on a baking tray lined with parchment paper and bake at 160 °C for about 20 min, let cool.

For the topping, mix 2 tbsp. cherry brandy with the liqueur sugar and brush the honey cake with it. Spread the cherry jam on top and leave to cool for 2 hours.

Cut the cherry honey cake into lozenges or cubes, cover with cooking chocolate and spread with fruits. Layer the honey cake in a pastry tin, covering each layer with parchment paper.

Tip: Stock up on high-quality spices – it pays off!

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