1. In a metal bowl, break the eggs, add the sugar and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.
2. Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
3. Sift 1/3 of the flour into the mixture, then lightly beat on medium speed, then add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Do not over mix as this will cause the cake to fall over or go flat.
4. Put parchment paper in a mold and pour the dough into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the dough. In this way, the cake will have a uniform texture.
5. Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C and continue baking. It will take about 55 minutes in total. Try a skewer, when it comes out clean the cake is done.
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CARROT CAKE CHEESECAKE
My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
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