Celebrate Utah pride with a favorite Utah fruit! .
Becky Low with the Dairy Farmers of Utah shares her recipe for Cherry Honeycomb Cake.
Cherry Honeycomb Cake or “The Utah Cake”
1 package (17-oz) frozen puff pastry sheets (2 sheets)
1 can (14-oz) tart red cherries, drained (not pie filling)
2 cup whipping cream, divided
¼ cup cold water
1 ½ teaspoons unflavored gelatin
1 can (13-oz) Dulce de Leche
4 ounces mini milk chocolate chips (or finely chopped chocolate)
¼ cup chopped English toffee
Thaw puff pastry according to package directions. While puff pastry is thawing, open cherries and drain in a colander. Preheat oven to 400 degrees. Cut 3 parchment sheet circles and place in the bottom of 3 eight-inch round cake pans.
Place one sheet thawed puff pastry on lightly floured surface and roll in to a 10×15 inch rectangle. Cut into 3 equal strips (about 3×15). Equally place half the cherries in dots (1-inch apart) along one long edge of each strip. Roll cherries inside each strip, jelly roll fashion, creating 3 ropes of cherry filled puff pastry. Repeat with remaining sheet of puff pastry and cherries. Loosely arrange two ropes in a spiral in the center of parchment paper lined non-stick 8-inch round cake pan (seam side down and leaving ¼-inch space between circles of the spirals). Repeat with remaining ropes – creating 3 pans of cherry filled ropes. Bake at 400 degrees for 15-18 minutes or until lightly browned.
Place dulce de leche in mixing bowl. Add ⅓-cup whipping cream, stir until blended; set aside.
Place ¼-cup cold water in small microwave safe bowl; sprinkle unflavored gelatin over water and let stand 1-2 minutes to soften. Microwave 10-15 seconds or until completely dissolved. Fold dissolved gelatin into dulce de leche and cream. Whip 1 ⅓-cups cream until stiff peaks form. Gently fold together whipped cream and dulce de leche. Mixture should be the consistency of spreadable frosting – if needed, refrigerate to partially set to prevent filling from running.
Carefully remove one set of spirals from baking pan, remove parchment paper and center spirals on serving plate. Place strips of foil under the edge of the first layer (to catch drips and make cleanup easier before serving). Spoon and carefully spread approximately ⅓ the dulce de leche filling over first layer and into spiral. Repeat with remaining 2 layers and dulce de leche. Refrigerate 1-2 hours to set.
Place chocolate in a small bowl. Bring remaining ⅓-cup cream to a simmer, pour over chocolate and let stand 3-4 minutes or until chocolate melts. Stir until smooth. Spoon chocolate over top of cake, gently spreading to the edges and allowing it to run off and down the sides. Sprinkle top with chopped toffee. Chill until chocolate is set. Carefully remove foil strips before serving.