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Honey Comb Cake - Puff Pastry Cherry Cake
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 

Honeycomb Cake is made of layers of spiraling Puff Pastry
tubes filled with Tart Cherry and Layered with Dulce de Leche Buttercream.

Course: Dessert
Cuisine: Russian
Keyword: honey comb cake
Servings: 10 servings
Calories: 698 kcal
Author: Marina | Let the Baking Begin
Ingredients
Puff Pastry Cherry Cake
Frosting
Ganache
  • 1/2 cup dark chocolate finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons corn syrup
Decoration
  • 1/2 cup chocolate sprinkles only half will be actually used
US Customary - Metric
Instructions
  1. Cook cans of condensed milk in a pot, covered with water by 2 inches, for 1.5 hours, on low heat. Allow to cool completely.
  2. Cut each puff pastry sheet in 3 strips. Roll them with a rolling pin, to double it in size (length & width). Place cherries about 1/2 inch apart along the long side of the dough. Roll it into a tube and pinch the ends. Do the same with 1 more strip of puff pastry. Combine rolled pieces together. Coil them into a spiral circle, leaving about 1/2 inch between each coil (see illustration at the end of the post).

  3. Bake at 400°F, for 15 minutes or until slightly golden.

  4. Follow the above steps and make 2 more cake layers.
Make the Dulce De Leche Buttercream

  1. Whip 12 oz room temperature butter, for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.

  2. Add 1 ½ cans room temperature condensed milk, in 3 additions, making sure it’s combined before adding more.

Make Chocolate Ganache

  1. Chop 1/2 cup chocolate and place it into a bowl.

  2. Heat 1/2 cup cream, to a simmer.

  3. Pour over the chocolate. Let sit for 2-3 minutes.

  4. Add 3 tbsp corn syrup. Stir, until well combined and smooth.

Assemble the Puff Pastry Cherry Cake

  1. Reserve 1 cup of frosting for covering the cake.

  2. Place a small dab of frosting on a plate, to adhere it to the plate and ensure that it does not move. Put the first cake layer. Place 4 strips of foil, 1 inch under the cake, overlapping and covering the serving platter (will make for easy cleanup). Layer the cake with frosting, making sure the amounts of frosting between layers are the same.
  3. Cover the cake with the reserved frosting.
  4. Refrigerate the cake for 20 minutes.
  5. Pour the chocolate ganache on top of the cake, right in the middle. Go with a spatula in a circle, allowing the chocolate to drip down the sides and cover them.
  6. To get the spiral design, place the cake on a cake turntable, place the tip of your spatula in the middle, start turning the cake turntable, at the same time moving the spatula so that it creates a spiral all over the cake. Slowly, run a knife or a spatula, underneath the cake freeing the 4 strips of foil. Remove the foil. Clean up the edges of the serving plate if needed.
  7. While the ganache is still wet, decorate the cake with chocolate sprinkles. Place a baking pan or a large dish, in front of yourself. Take the cake into your left hand. Take some sprinkles into the palm of your hand, cupping the hand slightly. Press against the bottom of the cake, going around the cake.
  8. Cake is best served at room temperature, but is easier to cut while it’s still cold.
Recipe Notes

Please read comments for helpful suggestions.

Nutrition Facts
Honey Comb Cake - Puff Pastry Cherry Cake
Amount Per Serving
Calories 698 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 27g169%
Cholesterol 89mg30%
Sodium 139mg6%
Potassium 157mg4%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 1390IU28%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.