Servings: 30 people
Calories: 150kcal
Cost: $30
Equipment
- Cone Molds
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Pastry Brush
- Cake Board for serving
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup sugar
- a pinch salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup high-quality honey
- 1/2 cup mascarpone cheese (optional)
- 1 tbsp lemon juice (optional)
- 1 tbsp rum (optional)
Instructions
- Preheat the oven and prepare the cone molds.
- Mix melted butter and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Gradually fold in the flour and a pinch of salt until combined.
- Dip heated molds into the batter and bake until golden brown.
- Let the cones cool completely.
- Whip heavy cream until soft peaks form, then fold in powdered sugar and honey gently.
- Brush each cooled cone with warm honey syrup made from honey and water.
- Fill each cone generously with the cream filling.
- Arrange filled cones in layers to form a tower.
- Chill the completed tower for at least an hour before serving.
Notes
Feel free to experiment with different fillings and honey flavors to customize your honey cone cake. Store any leftover cones in an airtight container to maintain their crispness, and use the cream filling within 24 hours for best freshness. If making ahead, prepare cones in advance and assemble the cake on the day of serving for optimal texture.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg
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