🍰Honey Comb Cake – Puff Pastry Cherry Cake🍰

⭐️⭐️⭐️⭐️⭐️ (5 from 3 votes)

🍽️ Honeycomb Cake is made of layers of spiraling Puff Pastry tubes filled with Tart Cherry and layered with Dulce de Leche Buttercream.

Ingredients:

Puff Pastry Cherry Cake:

2 puff pastry sheets, thawed 🥐
2 cups canned tart cherries, drained 🍒
Frosting:

12 oz unsalted butter, room temperature 🧈
1.5 cans sweetened condensed milk, cooked (dulce de leche) 🍯
Ganache:

1/2 cup dark chocolate, finely chopped 🍫
1/2 cup heavy cream 🥛
3 tablespoons corn syrup 🍯
Decoration:

1/2 cup chocolate sprinkles (only half will be used) 🍫
Instructions:

Cook the Dulce de Leche:
1️⃣ Cook cans of condensed milk in a pot, covered with water by 2 inches, for 1.5 hours on low heat. Allow to cool completely.

Prepare the Puff Pastry Cherry Cake:
2️⃣ Cut each puff pastry sheet into 3 strips. Roll them with a rolling pin to double their size (length & width). Place cherries about 1/2 inch apart along the long side of the dough. Roll it into a tube and pinch the ends. Do the same with one more strip of puff pastry. Combine rolled pieces together and coil them into a spiral circle, leaving about 1/2 inch between each coil.
3️⃣ Bake at 400°F for 15 minutes or until slightly golden.
4️⃣ Repeat the above steps to make 2 more cake layers.

Make the Dulce de Leche Buttercream:
5️⃣ Whip 12 oz room temperature butter for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.
6️⃣ Add 1 ½ cans room temperature condensed milk in 3 additions, ensuring it’s combined before adding more.

Make the Chocolate Ganache:
7️⃣ Chop 1/2 cup chocolate and place it into a bowl.
8️⃣ Heat 1/2 cup cream to a simmer. Pour over the chocolate. Let sit for 2-3 minutes.
9️⃣ Add 3 tbsp corn syrup and stir until well combined and smooth.

Assemble the Puff Pastry Cherry Cake:
🔟 Reserve 1 cup of frosting for covering the cake.
1️⃣1️⃣ Place a small dab of frosting on a plate to adhere it and ensure it does not move. Put the first cake layer. Place 4 strips of foil, 1 inch under the cake, overlapping and covering the serving platter for easy cleanup. Layer the cake with frosting, ensuring the amounts of frosting between layers are the same.
1️⃣2️⃣ Cover the cake with the reserved frosting. Refrigerate the cake for 20 minutes.
1️⃣3️⃣ Pour the chocolate ganache on top of the cake, right in the middle. Use a spatula to spread the chocolate, allowing it to drip down the sides and cover them.
1️⃣4️⃣ To get the spiral design, place the cake on a cake turntable. Place the tip of your spatula in the middle, start turning the cake turntable, and move the spatula to create a spiral all over the cake. Slowly run a knife or spatula underneath the cake to free the 4 strips of foil. Remove the foil. Clean up the edges of the serving plate if needed.
1️⃣5️⃣ While the ganache is still wet, decorate the cake with chocolate sprinkles. Place a baking pan or a large dish in front of yourself. Hold the cake with one hand. Take some sprinkles in the palm of your other hand, cupping it slightly. Press the sprinkles against the bottom of the cake, going around the cake.

🍴 Cake is best served at room temperature but is easier to cut while it’s still cold.