Description
Indulge in the bliss of our Crunchy & Creamy Honeycomb Cheesecake Cake, where every bite offers a delightful balance of textures and flavors. The crunchy honeycomb contrasts beautifully with the creamy cheesecake, all enveloped in layers of fluffy cake. Perfect for any occasion, this dessert is not just a treat; it’s a memory-maker that will have your friends and family coming back for seconds.
Ingredients
Scale
- 1 cup crushed honeycomb
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 2 tsp unflavored gelatin powder
- 1 cup heavy cream
- 2 cups cake flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans with butter and parchment paper.
- In a bowl, combine cake flour, baking powder, and salt. In another bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix dry ingredients into the wet mixture, alternating with milk until smooth.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- Whip heavy cream to soft peaks. Mix mascarpone cheese with sugar until smooth; fold in whipped cream gently.
- Dissolve gelatin in warm water; let cool slightly before adding to the mascarpone mixture.
- Level cooled cakes if necessary; layer one on a serving plate, spread half the cheesecake filling, and top with half the crushed honeycomb.
- Add the second cake layer on top and repeat with remaining filling and honeycomb.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg