![Bitter caramel and cocoa custard cake.](http://web.archive.org./web/20170809040514im_/https://www.fairfaxstatic.com.au/content/dam/images/g/w/3/c/5/v/image.related.articleLeadNarrow.300x0.gw3c83.png/1494824952156.jpg)
Japanese-style honey baumkuchen
The Japanese interpretation of this classic German cake is grilled in layers on a rotisserie. This version can be done in an ordinary cake tin and although it takes a little time the end result is worth it.
Even if you love to bake, your repertoire can start to become ho hum – another sponge, another cheesecake, maybe a batch of biscuits. If you're starting to feel a little uninspired with your baking, these recipes will help you shake things up a bit.
![Japanese-style honey baumkuchen.](http://web.archive.org./web/20170809040514im_/https://www.fairfaxstatic.com.au/content/dam/images/g/w/3/c/5/o/image.related.articleLeadNarrow.300x0.gw3c83.png/1494824952156.jpg)
165g castor sugar
185g butter, softened
1 1/2 cups honey
1/4 cup milk
7 large eggs, separated
75g plain flour
75g corn flour
2 pinches salt
1 1/2 tsp baking powder
1 lemon, zest finely grated, juice reserved
1/2 tsp ground cardamom
1 tsp vanilla extract
1 cups icing sugar, sifted
1. Preheat your grill to 240C. Grease and line the base of a 20cm cake pan.
2. Using an electric mixer beat two tablespoons of the sugar with the butter until well-creamed and pale, then beat in the honey and milk. Beat in the egg yolks one at a time until just combined. Combine this mixture with the flours, salt, baking powder, lemon zest, cardamom and vanilla until just combined.
3. Beat the egg whites to soft peaks, then gradually add the remaining sugar, beating until stiff and glossy. Fold in half of the egg whites into the cake batter, then the remaining half until just combined.
4. Evenly spread of a cup of the batter over the base of the cake pan. Place under the grill for 1-2 minutes until the top is a deep golden brown. Repeat with remaining mixture in layers. When all the mixture is finished, set the completed cake aside for 10 minutes to cool slightly. Turn out the cake and cool completely on a wire rack.
5. Combine the icing sugar and a pinch of salt and enough lemon juice to make a thick, pourable icing. Pour the icing over the cake until covered and serve.
Serves 8
Bitter caramel and chocolate custard cake
This magical cake separates into a sponge layer and custard layer as it bakes. The dark bitter caramel and cocoa offset its sweetness for a moreish treat.
125g butter, melted and kept warm
1 cup castor sugar
4 eggs, separated
1 cup plain flour
1/4 tsp salt
375ml milk
2 tbsp cocoa powder, plus 1 tsp for dusting
1 tsp white vinegar
1 tbsp icing sugar
1. Heat your oven to 160C and grease and line a 20cm square cake tin. Place cup of the sugar in a saucepan over medium heat. Cook the sugar until it becomes a dark, liquid caramel, swirling occasionally to ensure it cooks evenly and doesn't burn. Reduce the heat a little, add a cup of water and whisk for a minute or two until the caramel is dissolved. Set aside for 5 minutes, then whisk in the milk and strain.
2. In the bowl of a stand mixer, combine the egg yolks and cup sugar, beating until pale and fluffy. Add a tablespoon of cold water and the warm butter and whisk to combine.
3. With the mixer set to a slow speed, add the flour, salt and two tablespoons of cocoa, and add the caramel milk a little at a time until the mixture is smooth. Pass the mixture through a sieve to remove lumps.
4. Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 30-40 minutes or until the top is brown and the edges well set. The cake should still be wobbly in the centre.
5. Cool to room temperature in the tin, then chill in the fridge for at least two hours. Remove from the tin and dust with the remaining cocoa mixed with the icing sugar to serve.
Serves 6-8