Rustic Bread-style Dessert

It's up to you.

9 detailed steps, from preparation to service.

1. Prepare the honey

   Turn the oven on at 160 °C in conventional oven setting (no fan). Tap the baking paper mold. Heat the 160 g of honey, 90 g of milk and 70 g of butter gently in a saucepan until the butter is melted. Remove from heat and let cool for 10 minutes.

2. Mixing the dry ingredients

   In a large bowl, mix 180 g wheat flour, 60 g rye flour, 8 g baking powder and 4 g cinnamon. Make a hole in the middle. Break the 2 eggs in a bowl and beat them with a fork, then add them to the warm, never-hot honey liquid.

3. Make the dough and cook

   Pour the liquid into the dry ingredients and stir with the spatula until the dry traces disappear. Pour into the mold and smooth. Bake 35 to 40 minutes; a tip in the center should come out without raw dough. Leave 15 minutes in the mold and then unmold on wire rack and cooled 1 hour.

4. Prepare the heart apple

   Mix 180 g of thick compote with 80 g of salted butter caramel. If the compote is liquid, reduce the mixture to 5 minutes over low heat by stirring and then let it cool completely. It must stand on a spoon without giving water back.

5. Give a form of loaf

   If the cake is round, slightly cut two opposite sides to make it oval. Round only the edges with a bread knife, keeping a wide and flat base. Cut the cake in half horizontally and spread three quarters of the apple-caramel filling in the middle, 1 cm from the edge.

6. Close and cover finely

   Replace the top and spread the remaining quarter of trim in a very thin layer on the outside. Refrigerate 30 minutes to firm the surface. Keep the small drops of cake to be served next to it; do not slip them under the cake, where they would unbalance it.

7. Make an edible crust

   Knead 300 g of marzipan with 10 g of the 15 g of cocoa. Take 15 g of the 25 g of icing sugar to powder the plan. Spread the dough on 2 mm in a large oval, then place it on the cake and flap the edges. Cut the excess to the level of the dish.

8. Imitating the Grits of Bread

   With the back of a knife, marks three large diagonal notches shallow on top, without crossing the marzipan. Spread each line very slightly with the tip of a spoon. Rub the remaining 5 g of cocoa on the bumps, then powder the remaining 10 g of icing sugar through a strainer, in small areas like flour.

9. Show the real inside

   Refrigerate for 1 hour. Cut a thick slice at one end with a saw movement. Place it in front of the loaf to show the honey-cinnamon crumb and the apple-caramel layer. No raw flour is added to the dessert: the white veil is icing sugar.