Vanilla Lemon & Cocoa Slices

From the series “My Favourite Recipes” published in ‘Take a Break’s’ Magazine

There is something timeless about the scent of honey and lemon drifting through the kitchen. It feels like comfort, like sunlight resting on a wooden table, like a quiet afternoon that asks you to slow down.

This Cake is simple, yet deeply aromatic. Natural honey gives it warmth, lemon brings a gentle brightness and vanilla wraps everything in soft sweetness. The texture is tender and moist, with a delicate balance between fresh and cozy. It’s the kind of cake you bake not just for an occasion, but for a feeling.

This honey pastry cake, layered with cocoa pastry sheets and filled with lemon vanilla pastry cream and a soft vanilla sponge at its center, brings together rich floral sweetness and refreshing citrus in perfect harmony.

Sweet Pastry

• 175 g plain flour

• 50 g vegetable lard

• 1 tbsp cocoa

• 1/2 tsp baking powder

• 55 g caster sugar

• 3 tbsp honey

• 1 large egg

Genoise Sponge

• 5 large eggs

• 5 tbsp caster sugar

• 5 tbsp plain flour

• 10 g vanilla sugar

Pastry Cream

• 500 ml milk

• 3 tbsp caster sugar

• 1 sachet of vanilla blancmange

• 2 tbsp plain flour

• 125 g unsalted butter, room temperature

• 30 ml lemon juice

Method

1. Put the sifted flour in a mixing bowl add cold lard (diced). Rub with the palms of your hands until the texture becomes crumbly. Add the rest of the ingredients and mix together to form a soft dough. Divide into two parts of approximately 260g each. Preheat the oven to 200 / 180 C fan / Gas Mark Roll each out on baking paper 22 x 30cm, bake in a preheated oven (one at the time) for about 7-8 minutes.

2. Prepare the sponge, separate the egg whites from the yolks. Beat the egg whites with an electric mixer for a few minutes, add the sugar, beat again, add the yolks one by one. Gently fold in the sifted flour, bake in an oiled cake tin 22 x 30cm for about 30 minutes or until golden brown.

3. To make the cream, boil 300 ml of milk in a saucepan. In the meantime, mix sugars and vanilla blancmange with the remaining milk in a bowl, then sift in the flour and stir well so there are no lumps. Pour the boiling milk over the vanilla mixture and whisk well. Pour it back into the pan and bring to a simmer, constantly stirring. Cook the cream for 2-3 minutes to thicken, them leave it covered with cling film to cool completely. Once cooled, beat in the butter and lemon juice.

4. Divide the pastry cream into two, spread the first pastry, place the sponge cake on top, spread with the remaining pastry cream, put the second pastry on top. Cover the cake and leave it the fridge to rest overnight.

5. Cut it and serve, we liked it this way but if you want, you can drizzle with melted chocolate.

Garnish Ideas:

• Dusting of icing sugar

• Thin lemon peel spirals

• Edible flowers or gold leaf for elegance

• Crushed honeycomb or caramel shards for crunch

Check out other recipes from the series 

My Favourite Recipes in the Media

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram.

  Šarena Pita

Iz serijala "Moji omiljeni recepti" objavljenog u Take a Break magazinu

Postoji nešto bezvremeno u mirisu meda i limuna koji se širi kuhinjom. Deluje kao utjeha, kao sunčev zrak koji se spušta na drveni sto, kao tiho popodne koje nas poziva da usporimo.

Ovaj kolač je jednostavan, a opet duboko aromatičan. Prirodni med mu daje toplinu, limun unosi nežnu svežinu a vanila sve obavija blagom slatkoćom. Tekstura je meka, sa savršenim balansom između osvežavajućeg i utešnog. To je kolač koji ne pečete samo za priliku, već za osećaj.

Kore

• 13 kašika brašna

• 4 kašike masti

• 1 kašika kakaa

• 1/2 vrećice praška za pecivo

• 5 kašika šećera

• 3 kašike meda

• 1 veliko jaje

  
  

Biskvit

• 5 velikih jaja

• 5 kašika šećera

• 5 kašika brašna

• 1 vrećica vanilin šećera

  
  

Fil

• 1/2 litre mleka

• 3 kašike šećera

• 1 vrećica vanilin pudinga

• 2 kašike brašna ili gustina

• 125 g omekšalog margarina

• 30 ml soka limuna

  
  

Priprema

1. Prosijanom brašno dodati hladnu mast i brzo dlanovima utrljati kako bi se dobila jednolična fina masa. Tome dodati prosijan kakao, prašak za pecivo, šećer, med i razmućeno jaje. Zamesiti glatko tjesto, podeliti na dva dela otprilike 260g svako. Razvaljati na papiru za pečenje 22 x 30cm, peći u zagrijanoj rerni na 180C oko 7-8 minuta.

2. Pripremiti biskvit, odvojiti belanjca od žumanjaca. Mutiti belanjca električnim mikserom nekoliko minuta, dodati šećere, mutiti, dodati žumanjca jedno po jedno. Lagano umešati prosijano brašno, peći u predhodno zagrijanoj rerni na 180C oko pola sata ili dok lepo zarumeni.

3. Za fil, odvojiti 200ml mleka u tome razmutiti puding, šećere i brašno ili gustin (prosijano). Preostalo mleko zakuvati, ukuvati smesu pudinga i kuvati 2-3 minute, kad se počne zgušnjavati, skloniti i ostaviti da se ohladi. U hladan fil umešati izradjen margarin i limunov sok.

4. Fil podeliti na dva dela, filovati prvu koru na nju staviti biskvit, premazati preostalim filom, preklopiti drugom korom. Prekriti kolač i ostaviti preko noći da odstoji.

5. Seći kocke i poslužiti, nama je ovako bio odličan a vi ako želite možete ih prošarati čokoladnom glazurom.

Ideja za Ukras:

• Posipanje šećerom u prahu

• Tanke spirale limunove kore

• Jestivo cvijeće ili zlatni listići za eleganciju

• Zdrobljeno saće ili komadići karamele za hrskavost

Pogledajte i druge recepte iz serijala

 Moji omiljeni recepti u medijima

Ako isprobate ovaj recept, volela bih videti vašu verziju!

Tagujete @smikiscorner na Instagramu.