vanilla pudding |

The recipe for this torte (cake) comes from my old recipe book that I started when I was about thirteen years old. There are so many good memories of love and friendship preserved on its yellowed pages. Today is just a perfect day to share with you my recipe for this rich and fragrant Valentine’s cake.

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Its sweet and satisfying taste will definitely charm your taste buds. Talking about love at the first bite! 🙂

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Valentine’s Cake

{print recipe}

Cake:

250 g (8.8 oz) honey
50 g (1/4 cup) sugar
1 pack vanilla sugar (or 1 TSP vanilla extract)
50 g (1/2 stick) butter
1 lemon (zest and juice)
1 TSP cinnamon
1/2 TSP ground cloves
2 eggs
250 g (8.8 oz) flour
3 TSP baking powder

Frosting:

130 g (1 pack) vanilla pudding powder (not instant)
200 g (2 sticks less 1 TBSP) butter (at room temperature)
100 g (3.5 oz) cherry jam (red currant jam can be used too)

Also needed:

8 inch (20 cm) round cake pan
Same size piece of parchment paper

*** The recipe for the chocolate swirls I found here and it worked perfectly!

PREPARATION:

In a larger sauce pan combine honey, sugar, vanilla and butter. Heat at medium temperature until well blended. Set aside and let it cool completely.
After honey mixture has cooled down, add zest and juice of one lemon, cinnamon and cloves.
Lightly beat two eggs and also add it to the mixture.
Combine flour and baking powder and fold into honey mixture.
Pour the batter into the cake pan lined with parchment paper. Bake at 365 F (185 C) about 30-35 minutes.
For the frosting prepare vanilla pudding as directed on the box. Instead of 3 cups of milk use only 2 cups since a thicker pudding is needed. When pudding is cooked and cooled down, mix it with 200 g whipped butter until well combined.
To assemble the cake, first cut it once across to get two equal pieces. Spread the bottom piece with cherry jam and then with the half of the frosting. Put the second piece on the top. Frost the cake all around with the remaining frosting. Decorate as desired.

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