HAPPY BIRTHDAY, BEE SEASONAL!
November 25th, 2017 was a very special day. We had been working on Bee Seasonal for almost 1 year before launch 🚀 and it had been quite the ride! & boy were we up for a wild ride ahead! But we made it!
Our friend Regina baked this amazing Honey Cake and we will celebrate...
...you should too ;)
For the Cake:
- 3 large free range eggs
- 5 oz of unsalted organic butter
- 5 oz of organic brown sugar
- 3-3 ½ cups of flour
- 1 tsp of baking soda
- Half of the jar of Brazilian Quince - Marmeleiro (Buy it on Amazon)
- Zest and juice from one organic blood orange
- 1 tsp of vanilla extract
For the mascarpone filling:
- 16 oz of mascarpone
- 12 oz of heavy whipping cream
- ¾ cup powdered sugar
- In a medium saucepan on low heat melt the butter. Turn the heat on medium. Whisk eggs in a separate bowl and stir in the butter along with sugar, honey, orange zest, orange juice, and vanilla extract. Stir the mixture until all the sugar has dissolved. Add in the baking soda and remove from the heat. The mixture will double in size at this time. Stirring occasionally, add 2 cups of flour to the mixture and continue to stir. Start adding the remaining flour gradually, until you will get a nice elastic dough. But it is important not to add too much flour, otherwise, it will be very dry. It’s better to add some less flour and dust the work surface and rolling pin during the next steps.
- Preheat the oven at 350F. Line the baking sheet with parchment paper.
- When you got an elastic dough, divide it into 7 parts.
- Dust the work surface and rolling pin with flour and start rolling out each part of the dough. It will be very challenging to roll this out because the dough is very sticky but you got it. Just dust the dough and surface all the time and roll it out carefully. Roll the dough into random shape, big enough, so you can cut it later with a 7-inch cutter ring.
- Bake each piece of dough for 5-6 minutes, until it has a medium brown color. Remove from the oven and, while it’s hot, cut it with the cutter ring. Save the scraps for later.
- Repeat with the remaining dough and when finish, cool it down. Grab the leftover scraps and grind them in a blender or food processor.
- While your cakes are cooling down, make a mascarpone filling.
- In a stand mixer beat the mascarpone with heavy whipping cream, add the powdered sugar and whip until it’s stiff.
- Put the first cake on the plate or cake stand, spread the mascarpone filling. Repeat with the remaining layers. Spread the filling on the sides of the cake too. Using the ground cake biscuit, cover the top and the sides of the cake. Refrigerate for at least 2 hours or overnight.