- 4 eggs
- 60 g sugar
- 60 g honey
- 30 g flour
- 30 g cornstarch
- 25 g cocoa
- 6 g baking powder
- 70 g oil
- 15 ml milk
In a bowl sift together flour, cornstarch, cocoa and baking powder.
Combine honey with milk and warm to dissolve.
In a separate bowl, cream the egg yolks with sugar.
Add oil, milk and honey, then add flour and whisked egg whites.
Pour the batter in a 25 x 38 cm baking sheet and bake for 10 minutes at 175°C. (or divide batter in 2 and bake 2 biscuit sheets)
Cool on wire rack and cut in 2.
- 400 g cream
- 240 g condensed milk sweetened
- 140 g milk
- 50 g honey
- 6 g gelatin
Cover gelatin with 5x cold water (30g) and let 10 minutes.
Beat cold cream until form peaks.
Melt the gelatin on bain-marie or 5 seconds on MW. Dissolve in warm milk. Add condensed milk and honey. Allow to cool, then add one spoonful of whisked cream and quickly mix to combine.
Gently fold the honey mixture in cream . Refrigerate 30 minutes, then pour onto prepared biscuit.
Level with a spatula. Cover with the other biscuit and refrigerate 3 hours.
Then cut in slices and enjoy: