Cream filled honey torte

Ingredients

Honey mousse filling:

• 500ml  Milk
• 150g  Labonté Pur & Naturel Honey
• 140g  Egg yolk
• 25g  Gelatin
• 500g  Whipped Cream

Honey syrup:

• 100ml  Hot water
• 100g  Labonté Pur & Naturel Honey

Dissolve honey in water

Honey glazing:

• 100g  Labonté Pur & Naturel Honey
• 100g  Appricot topping

Heat together.

Honey biscuit:

• 100g  Raw almond paste
• 75g  Sugar
• 75g  Labonté Pur & Naturel Honey
• 450g  Egg
• 150g  Melted butter
• 100g  Pastry flour

 

Method

Honey mousse filling:

• Heat milk and honey.
• In a bowl, whip together egg yolks.
• Pour into scalding milk and honey mixture.
• Cook at 190oF.
• Remove from heat and add gelatin.
• Pass trough a sieve.
• Set in freezer to cool.
• Carefully ford in whipped cream.
• Pour mousse over honey coated biscuits.

Method:

• Start by making honey biscuit.
• Fold together almond paste and sugar.
• Add honey.
• Blend in eggs, one at a time. Allow to rise, then add lukewarm melted butter.
• Manually add flour, a little at a time, being careful not to flatten the mixture.
• Spread on a paper lined baking sheet and bake at 400oF for 5 to 7 minutes.
• Allow to cool.
• Cut out three circles of 20cm in diameter.
• Place three 22cm rings on cardboard sheets.
• Use adhesive tape to hold rings in place.
• Carefully set a circle of biscuit in each ring.
• Pour honey syrup over biscuits.
• Put rings in the freezer.
• Prepare honey glazing and spread on frozen torte.
• Refrigerate.
• If desired, decorate with honeycomb pattern.
• For a special touch, serve with honey sauce or your favorite topping.