I can safely say that honeydew is in the top 3 of my favorite cakes. I don't get tired of it, I make it for the family and I always hit the hearts!
The cake is super tender and soaked, it really just melts in your mouth.
It might take you a while to make your first honeydew, so it's easier to set aside a free day for the cake. Now that I've gotten the hang of it, I make honeydew in 2 hours.
In the classic recipe, the cream for the honeydew is made with heavy sour cream. In the course of my experiments, I found out for myself that sour cream does not give consistent results, the cake is difficult to assemble and the taste is a little bit lost to more modern versions of the cream. In my honeydew we will be making cream cheese cream with cream. This cream is more stable, but it also soaks up the honey cakes just as well.
As a base for the cream, you can use cheese like Philadelphia, mascarpone or other types of cheese with a high percentage of fat.
Now the most important thing: I owe the key to my successful honey cake to honey. I always choose dark honey, preferring buckwheat honey. It has a rich brown color and an unusual tart taste.
Cakes with buckwheat honey are maximum caramel and gingerbread.
Whichever honey you choose, it is important that you initially like the taste of it.
What if you don't eat honey?
You can replace honey with natural maple syrup, muscovado black sugar, or the same amount of pre-made caramel.