Honey Cake

5 from 4 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 114 kcal


For the dough

  • 300 g Chestnut honey
  • 125 g Sugar
  • 1 Egg
  • 2 teaspoon Ginger bread spice
  • 400 g Flour
  • 5 g Ammonium or staghorn salt
  • 5 g Potash
  • 2 tablespoon Milk


  • 100 g Apricot jam
  • 1 Egg Whites
  • 200 g Powdered sugar
  • Various nuts, almonds, sugar sprinkles, candies for garnishing and decorating


  • Preheat the oven to 180 ° C O / U heat. Heat the honey with the sugar in a saucepan, but do not boil. Stir until the sugar has dissolved. Take the pot off the stove and let it cool down.
  • Stir in the egg and gingerbread spice and knead in the flour.
  • Dissolve ammonium / staghorn salt and potash in 1 tablespoon each of milk and knead in as well.
  • Knead the dough again vigorously (if necessary add a little more flour), roll out and cut out various motifs with the help of cookie cutters, e.g. hearts, stars, fir trees, etc.
  • Place the motifs on a baking sheet lined with baking paper and bake in the preheated oven for about 20-25 minutes. They shouldn't get too dark.
  • Take the honey cakes out of the oven, place them on a wire rack and brush with the heated apricot jam.
  • Put the egg whites in a bowl and beat until stiff. Let the powdered sugar trickle in while beating continuously and continue beating until the powdered sugar has dissolved.
  • Fill the icing into a piping bag with a small nozzle and decorate the honey cake with it. Garnish with nuts, almonds and colored sugar confectionery. Let the honey cakes dry and store in a cookie jar until they are eaten.


Serving: 100gCalories: 114kcalCarbohydrates: 12.4gProtein: 2.9gFat: 5.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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