Honey Cake

To make the honey cake, start by preparing the custard: heat the milk in a saucepan 1, separately in a bowl, beat the egg yolks with the sugar 2 using a whisk, then once you have obtained a homogeneous mixture, add the sifted cornstarch 3.

Temper the egg mixture with a ladle of hot milk 4, then pour the obtained mixture into the saucepan with the rest of the milk 5 and put it back on the stove. Thicken the cream over low heat, stirring with the whisk. Once the cream is thick enough 6,

turn off the heat and transfer it into a bowl, cover it with cling film in contact and let it cool 7. Once the cream is at room temperature, you can place it in the refrigerator to set. Now take care of the cake batter: slightly heat the honey in a saucepan 8, then remove from heat and add the butter 9

and the yogurt 10. Separately, separate the egg whites from the yolks 11 and add the latter to the honey mixture 12.

Mix with the whisk 13 until you get a homogeneous mixture that you will transfer into a bowl 14. Now separately sift the flour, cornstarch, cinnamon, and baking powder 15.

Add the powders to the honey mixture 16 and mix to combine, flavor with grated orange zest 17 and set aside. Preheat the oven to 392°F in static mode, then take the reserved egg whites and beat them to stiff peaks with an electric whisk 18 until they are nice and fluffy,

at that point combine the batter with the whipped egg whites 19 and gently mix with a spatula from bottom to top 20 until you obtain a homogeneous mixture. Butter and flour a 9-inch diameter mold and fill it with the batter, then take the custard and transfer it into a pastry bag with a smooth nozzle. Create perpendicular lines with the cream on the surface of the cake 21

to form a lattice 22. Now you can bake the honey cake in a preheated static oven at 392°F for 40 minutes. Once cooked, take out your cake, let it cool 23, then unmold it and sprinkle the surface with powdered sugar before serving 34.