Honey Lemon Cake (Mézes Kremes) – Baran Bakery
"Honey lemon cake has five layers of honey cake with an apricot preserve filling and frosted with a whipped lemon diplomat cream...."
INGREDIENTS
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1 cup apricot preserves or jam
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2 Tbsp Nature Nate’s 100 Pure, Raw & Unfiltered Honey
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6 egg yolks, room temperature
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1/2 cup (100g) granulated sugar
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1/2 cup (170g) Nature Nate’s 100 Pure, Raw & Unfiltered Honey
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1/2 Tbsp baking soda
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1/3 cup (78mL) canola oil
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1 3/4 cups (210g) all-purpose flour, spooned and leveled
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3 large egg yolks, room temperature
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1/4 cup (50g) granulated sugar
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1 cup (227g) unsalted butter, softened
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1/2 Tbsp gelatin
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2 Tbsp (30mL) warm water
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1/2 cup (60g) powdered sugar, spooned and leveled
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2 1/2 cups (20oz) heavy whipping cream
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1/4 cup (59mL) lemon juice (juice from about 1 large lemon)
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