Red Velvet Konafa
Layers of soft red velvet cake are sandwiched between a creamy cheesecake filling and topped with nourishing Manuka honey, toasted almonds and crispy konafa in this truly festive dessert.
225g unsalted butter, softened
1 1/4 cups caster sugar
60ml Red food colour
1 tsp vanilla essence
3 large eggs
2 cups (300g) plain flour, sifted
2 tsp baking powder
1/3 cup (40g) cocoa powder, sifted
HONEY CHEESECAKE FILLING
375g cream cheese, softened
120g unsalted butter, softened
1/4 cup Capilano Active Manuka Honey
3 cups (525g) icing sugar
500ml thickened cream
ALMOND PASTRY CRUMBLE
200g butter, melted
6 tbsp Capilano Active Manuka Honey
120g almonds, toasted and roughly chopped
To make the red velvet cake, preheat oven to 160°C. Grease and line a 20cm round springform pan with baking paper.
In a mixer, cream butter, sugar, red food colouring and vanilla extract for 8 minutes until smooth and creamy. Add the eggs one at a time beating between each addition. Sift in flour, baking powder and cocoa over mixture then add the milk. Mix on low speed until just combined.
Pour into prepared pan and bake for 90 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 15 mins, then transfer to a cooling rack to cool completely. Once cool, cut cake in half lengthways.
To make the honey cheesecake filling, chop softened butter and cream cheese and place in the bowl of a mixer. Mix on medium speed until combined, then add Capilano Active Manuka Honey and increase speed and beat for 2-3 minutes until smooth, creamy and pale. Add sifted icing sugar mixing until combined. Set aside.
Place cream in a clean mixing bowl and beat until just thickened, being careful not to over-beat. Fold cream through cheesecake mixture. Refrigerate until ready to assemble.
To prepare the crumble, heat a frypan over medium high heat, add the konafeh and butter and fry until golden. Leave to cool.
To assemble place one layer of the red velvet cake in the bottom of a large 20cm glass serving bowl. Top with half of the honey cream cheese filling and top that with half of the pastry. Sprinkle half of the almonds over and drizzle with 3 tablespoons Capilano Active Manuka Honey. Repeat with the red velvet cake, remaining honey cheesecake filling, konafeh and almonds, then drizzle the final 3 tablespoons of honey on top. Serve.
Note: Cover with cling wrap and keep chilled for up to 3 days. Cake can be prepared up to 24 hours ahead.