Name: Honey bars a little differently – the most delicate dessert that melts on the tongue
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3 eggs; 250 g powdered sugar; 3 tablespoons honey; 70 g butter; 1 teaspoon baking soda; 450 g plain flour; 10 g cocoa; plum jam for spreading; fat and flour for the baking sheet; 500 ml milk; 1 packet vanilla sugar; 4 tablespoons potato starch (or plain flour); 250 g butter; 150 g powdered sugar; a little rum to taste; 100 g dark chocolate; 30 g hardened fat (e.g., Omega)

Preparation procedure

Preparing the dough Sift the flour and sugar and let them warm to room temperature. Let the butter soften. Whisk the eggs, honey and sugar over a bain-marie until thickened and let cool slightly. Mix with the flour, baking soda, cocoa and butter. Work into a smooth dough and divide it into four equal parts. On a floured surface, roll out four sheets to fit a smaller baking tray. Transfer each sheet to a greased and floured tray and bake at 180 °C for about 10 minutes, until lightly browned. Let the baked sheets cool.
Cream From the milk, starch and vanilla sugar, cook a thick pudding and let it cool completely. Whip the butter with the powdered sugar to a foam and gradually beat the cooled pudding into it by tablespoons. Finally add a little rum for a delicate aroma.
Assembling the dessert Spread the sheets alternately with plum jam and vanilla cream. Leave the top sheet free for the glaze. Weigh the dessert down and let it rest in the refrigerator for at least 2 hours (preferably overnight).
Glaze Break the dark chocolate, add the hardened fat and melt in a water bath until smooth. Let cool slightly and spread over the surface of the dessert. Once set, cut into slices.

Preparation time and number of servings

Preparation time: 50 minutes
Baking time: 40 minutes
Cooling time: 2–24 hours
Total time: approximately 3 hours
Number of servings: 12

Conclusion

Honey bars made a little differently are the perfect dessert for lovers of the traditional flavor in a softer and more tender version. Thanks to the honey dough and butter cream you get a dessert that tastes better with each day. It is best served after resting, when the flavors meld beautifully and the dough gains its characteristic softness.