Wednesday, 30 January 2008

Honey Log

For the dough:
2 - 3 tablespoons Honey
2/3 cup of white sugar
2-1/2 - 3 cups of flour
3 eggs
1 tsp. baking soda

For the cream:
200 grams sour cream
200 grams curd (I use cheese
   curds - see recipe below)
1 cup sugar

  • Lightly beat the eggs with the sugar and liquid honey. Add soda.
  • Pour the flour and knead to a soft dough. It can be a bit sticky because of the honey.
  • Cover 9 x 13 cookie tin with parchment paper.
  • Roll and pat and coax the dough directly on the parchment paper to fill the entire pan.
  • Bake in a hot oven 220 C until golden coluor (about 5-6 minutes). 
  • Remove and let cool down for about 10 minutes.
  • Trip edges off and then cut cake into 1/4 inch, or a bit narrower, strips.
  • Whip the sour cream with the sugar, add the cheese curds and stir.
  • Place foil in bread pan so that it is hanging over the edges
  • At the bottom put a layer of cream and on top a layer of sticks, then repeat the layers to the top of the pan. The edges of the foil should wrap up and over the cake.
  • Place the cake in the refrigerator for no less than 8-10 hours up to 24. During this time, the moisture from the cream soaks the sticks, and the cream & the cake become more compacted.
  • Before serving, remove the cake from the refrigerator, remove the foil from over the top of the cake, cover pan with a flat cutting board or plate and carefully flip, remove the foil. 
  • Decorate with a melted chocolate grid and either fresh strawberries or cherries. 

If Cheese Curds are not readily available where you live (like in Ecuador) here's a recipe:

1 Pink Skim Milk
1/2 Cup Heavy Cream
1/8 cup Lemon Juice

  • Combine the milk and cream.
  • Heat in a saucepan over medium heat until it is just about to boil.
  • Remove the saucepan from the heat.
  • Allow milk to cool slightly (about 2 minutes)
  • Add lemon juice to the milk and gently stir.
  • Allow the milk mixture to cool to room temperature -- this'll take an hour or 2.
  • Line a find mesh sieve with cheese cloth
  • Pour the milk through the cheese cloth catching the cheese curds.
  • Allow liquid to drain.
  • Form the cheese curds into a ball by wrapping the cheese cloth around the curd.
  • Gently squeeze out more liquid.
  • Place the cheese cloth wrapped curd between two plates and set something heavy on the top (like a full can of veggies).  I like to do this with two salad plates and then place that little tower (with can) on a larger plate.
  • Refrigerate until cheese curd is firm, occasionally dumping drained liquid.  This will take 3 - 5 hours.
  • Remove curd and place in airtight container until used.  Use within 24 hours.