Polish Honey Cake | Connecticut Public

Name: Polish Honey Cake | Connecticut Public
Ingredients: 4-1/4 oz (120g) salted butter, (room temperature); 2-3/4 oz (80g) soft brown sugar; 5-1/2 oz (150g) runny honey; 1 large egg, (room temperature); 1 teaspoon vanilla bean paste; 1 lb (450g) plain (all-purpose) flour; 1-1/2 teaspoons bicarbonate of soda ((baking soda)); 1-1/2 fl oz (50ml) runny honey; 1-1/2 fl oz (50ml) dark spiced rum; 17 fl oz (500ml) full-cream (whole) milk; 1-1/2 oz (40g) caster (superfine) sugar; 6 large egg yolks, (room temperature); 1 oz (25g) plain (all-purpose) flour, (sifted); 3/4 oz (20g) cornflour (cornstarch), (sifted); 9 oz (250g) unsalted butter, (room temperature); 14 oz (400g) dulce de leche ((tinned caramel)); 3-1/2 oz (100g) walnuts, (finely chopped); 1-3/4 oz (50g) double (thick) cream; 3-1/4 oz (90g) dark chocolate (70% cocoa solids), (chopped); 12 walnut halves

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This rich honey cake is the pride of Poland and was once named one of the best cakes in the world. It has thin layers of baked honey cake soaked in rum and honey, which are filled with indulgent...

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