I love adapting recipes because am always curious to see how the results are going to turn out. Some time ago I adapted a carrot and apple cake for my nice and a friend of hers who were suffering a number of allergies.
This time I had the opportunity to adapt the recipe of the famous Medovik honey cake (which was easier to make than I expected) and to adapt a creamy cream recipe without cow's milk protein in it.
Unfortunately the vegetable-based creams don't work in this case because they still contain cow's milk protein in them (according to their ingredients list).
So I decided to go a bit adventurous with cream and use goat's cream instead. I was using goat's cream for the first time and it turned out beautifully thick and creamy. No trace of any smell associated with goat's milk than could put people away from it, thankfully.
Instead of honey I used golden syrup and added some cinnamon to strengthen the feeling of a honey cake.
The recipe for the base was adapted from Betty's Honey cake.
Special "Honey" Cake with Goat's Cream, Apricot jam
(makes one 13-cm high 18 cm in diameter cake )
for the base:
125 g sugar
100 ml golden syrup
125 g melted butter
500 g flour
1 tbsp bicarbonate of soda
a pinch of cinnamon
for the cream filling:
200 gr spreadable goat's cheese (soft goat's cheese)
200 ml goat's double cream
1 ripe banana mashed
4 tbsp icing sugar
1 tsp vanilla extract
150 gr apricot jam
for the topping:
150 ml goat's cream
2 tbsp icing sugar
raisins to cover
In a heat proof bowl beat the eggs and sugar with a mixer, then add the golden syrup and butter, and place the bowl over a sauce pan with simmering water. The bowl does not have to touch the water.
Continue beating with the mixer until the volume doubles ~ 15 minutes.
Remove from heat and add the cinnamon, flour and bicarbonate of soda. Incorporate the dry ingredients very well. The dough is very soft and sticky but don't worry that's ho it needs to be.
Cover with plastic wrap and leave in the fridge for 30 minutes.
Remove from the fridge and divide into 6 larger and 3 smaller balls. Make a 15 cm circle pattern for the larger shape and 10-cm circle pattern for the smaller shape and try to roll the dough into these shapes. Thickness should be around 3-5 mm.
Place the dough circles on a lined baking sheets and bake for around 4 minutes until golden. The disks are going to be quite hard and the assembled cake needs to stay for at least 24 hours before serving so they soften.
I baked 4 circles per sheet.
Set aside to cool down.
Make the filling:
Beat the goat's cream on high speed and gradually add the sugar, until thickened.
Bend the cream cheese, vanilla extract and mashed banana until homogeneous, then combine with the cream on low speed.
Spread the cream over the base disks alternating - one disk, the cream, top with apricot jam, then again disk, cream and jam and so on until everything ends.
Put in the fridge.
In another bowl mix the remaining cream and icing sugar until thick and cover the cake well.
On the next day decorate with the raisins and serve.
The cake needs to stay for at least 24 hours before serving.