Cream filled honey torte


Honey mousse filling:

  • 500ml  Milk
  • 150g  Labonté Pur & Naturel Honey
  • 140g  Egg yolk
  • 25g  Gelatin
  • 500g  Whipped Cream

Honey syrup:

  • 100ml  Hot water
  • 100g  Labonté Pur & Naturel Honey

Dissolve honey in water

Honey glazing:

  • 100g  Labonté Pur & Naturel Honey
  • 100g  Appricot topping

Heat together.

Honey biscuit:

  • 100g  Raw almond paste
  • 75g  Sugar
  • 75g  Labonté Pur & Naturel Honey
  • 450g  Egg
  • 150g  Melted butter
  • 100g  Pastry flour



Honey mousse filling:

  • Heat milk and honey.
  • In a bowl, whip together egg yolks.
  • Pour into scalding milk and honey mixture.
  • Cook at 190oF.
  • Remove from heat and add gelatin.
  • Pass trough a sieve.
  • Set in freezer to cool.
  • Carefully ford in whipped cream.
  • Pour mousse over honey coated biscuits.


  • Start by making honey biscuit.
  • Fold together almond paste and sugar.
  • Add honey.
  • Blend in eggs, one at a time. Allow to rise, then add lukewarm melted butter.
  • Manually add flour, a little at a time, being careful not to flatten the mixture.
  • Spread on a paper lined baking sheet and bake at 400oF for 5 to 7 minutes.
  • Allow to cool.
  • Cut out three circles of 20cm in diameter.
  • Place three 22cm rings on cardboard sheets.
  • Use adhesive tape to hold rings in place.
  • Carefully set a circle of biscuit in each ring.
  • Pour honey syrup over biscuits.
  • Put rings in the freezer.
  • Prepare honey glazing and spread on frozen torte.
  • Refrigerate.
  • If desired, decorate with honeycomb pattern.
  • For a special touch, serve with honey sauce or your favorite topping.
Phone: (819) 758-3877 © Miel Labonté 2009   |   Created by Vertisoft

Miel Labonté
530 rang Nault,
Victoriaville (Québec)
G6P 7R5

Téléphone : (819) 758-3877
Télécopieur : (819) 758-9386