Ernest’s at NAIT, North 49 Fruit, Eau Claire Distillery
Sheet Cake
| 500 g | flour |
| 100 g | eggs |
| 200 g | brown sugar |
| 80 g | butter |
| 15 g | honey |
| 12 g | baking powder |
Heat eggs and sugar in a double boiler, stirring until smooth. Add honey, butter, baking powder and heat to 55ºC. Remove from heat and mix in flour, cool until 30ºC. Divide into 3 equal parts. Roll the dough out 3mm thick between two silicon mats. Bake 200ºC for 7 minutes, until golden brown. Once cool, shave down so it fits into a cake frame.
Honey Croquant
| 141 g | butter |
| 99 g | light brown sugar |
| 114 g | honey |
| 60 g | flour |
| 252 g | chopped almonds |
Mix all of the ingredients on low speed. Using a silicon mat and a cake frame, flatten out to fill the frame. Bake at 160ºC for 15 minutes, until caramelized.
Honey Cremux
| 22 g | powdered gelatin |
| 650 g | cream |
| 85 g | honey |
| 208 g | egg yolks/td> |
Bloom gelatin in cold water. Boil cream and honey. Temper into eggs.
Heat to 82ºC stirring constantly. Add gelatin. Divide into 4 bowls and cool to 40ºC.
Assembly: Spread a thin layer of cremux over croquant. Place cake sheet on top. Layer and repeat until done.