No-Bake Honey Cake
Are you not much of a baker? Does something go wrong every time you put something in the oven? Then this cake is for you! This is a delicious alternative to the original Honey Cake, which requires you to make the cake layers from scratch. It still yields tender cake that melts in your mouth, without the hours of intensive labor of making each individual cake layer. From beginning to end, including washing the dishes, you can make this cake in under an hour. How about that?
If you are a pro, on the other hand, this just might be the easiest cake you will ever make. This was my cheat way of making a Honey Cake, without the use of my oven, rolling pin, or 3 hours. Read on, to find out how I did it…
This might not be such a novel idea, but it works and works great! I used Honey Graham Crackers for cake layers. They absorb the moisture from the cream and become tenderly soft. So if you got some stacking skills, you’ll do great!
No-Bake Honey Cake
- 1 box + 1 packet from another box of Honey Graham Crackers 4 individually wrapped packets
- 2 cups heavy cream
- 1 packet cream cheese chilled
- 1 stick butter room temperature
- 1 can of sweetened condensed milk
- 1/3 cup chocolate chopped
- 15 mini Peanut Butter Cup candies optional
- 1/3 cup heavy cream
- 1/3 cup chopped chocolate
- 4 crackers
To make the ganache }
Heat cream until almost boiling (in the microwave or on the stovetop).
Add chocolate and let sit undisturbed for 2-3 minutes.
Using a spoon, stir until smooth and homogenous.
Make the cream
Whip butter until fluffy, add cream cheese 1 tablespoon at a time, until no chunks of cream cheese are visible.
While still whipping, pour the condensed milk, until fully incorporated.
Transfer to a large bowl.
In the now empty bowl of the mixer, whip heavy cream until stiff peaks.
Add heavy cream into the condensed milk cream in 3 additions and carefully fold it in.
Put a dab of frosting across the serving plate. Put the first row of 4 crackers. Press to secure them to the plate.
Put about 1 cups frosting on top of the crackers and spread out evenly. Keep alternating layers until all frosting and crackers are used up.
Cover the cake in remaining frosting.
Crush up about about 4 crackers, take a palm full of crumbs, cupping your hand press against the side of the cake.
Pour ganache on top of the cake and spread out, being careful not to allow for dripping over the sides.
Decorate the edges of the cake with cut up Peanut Butter Cups.
Allow the cake to sit in the fridge for 24 hours before eating.
Let come to room temperature before serving
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