Melted butter (for greasing)
For the batter
1 cup of honey (320 g)
1 cup of unsalted butter, at room temperature (200 g)
1/2 cup of cornstarch (90 g)
5 large eggs, separated
2 cups of all-purpose flour (240 g)
1/2 teaspoon of baking soda
1 teaspoon of active dry yeast
1 cup of natural yogurt (200 g)
1/2 cup of orange jelly (150 g for filling)
1 cup of brandy (240 ml for moistening)
For the topping
200 g of dark chocolate, broken into pieces
1/2 cup of heavy cream (120 ml)
100 g of white chocolate, broken into pieces (for decorating)
Melted butter (for greasing)
For the batter
1 cup of honey (320 g)
1 cup of unsalted butter, at room temperature (200 g)
1/2 cup of cornstarch (90 g)
5 large eggs, separated
2 cups of all-purpose flour (240 g)
1/2 teaspoon of baking soda
1 teaspoon of active dry yeast
1 cup of natural yogurt (200 g)
1/2 cup of orange jelly (150 g for filling)
1 cup of brandy (240 ml for moistening)
For the topping
200 g of dark chocolate, broken into pieces
1/2 cup of heavy cream (120 ml)
100 g of white chocolate, broken into pieces (for decorating)
Preheat the oven to 180°C (medium heat)
Grease two 25 cm diameter cake pans with melted butter. Reserve
Prepare the batter: in a stand mixer, cream together the honey and butter until smooth (about 5 minutes)
Add the egg yolks and continue beating until well combined (approximately 2 minutes)
At this point, mix together the flour, baking soda, and yeast, then add to the batter without stopping
Add the yogurt and beat until the batter is homogeneous (approximately 1 minute). Reserve
In another stand mixer bowl, beat the egg whites until stiff peaks form (approximately 1 minute)
Fold into the reserved batter
Distribute between the cake pans
Bake the two cakes simultaneously in a preheated oven at medium heat until a toothpick inserted comes out clean (about 30 minutes)
Remove from the oven and let cool for about 10 minutes
One cake on a plate, cover with orange jelly
Covers with the other cake
Soak a clean tea towel with brandy and wrap around the cakes
In sequence, wrap in aluminum foil
Let it sit at room temperature for about 12 hours
Prepare the topping: in a small saucepan, combine the chocolate and heavy cream, heat over low heat until the chocolate melts, stirring constantly (approximately 3 minutes)
Remove from heat
Unwrap the cake and place on a serving plate
Spread the topping over the entire cake and smooth with a spatula. Reserve
In another saucepan over boiling water, melt the white chocolate in a heatproof bowl
Decorate the surface of the cake as desired and serve
544 calories per slice
