This unique take on common savory spin-offs has had me excited for days.
I walked into Rewe Supermarket in Munich and a packet of Ranch Honey-Mustard Pretzels beckoned. My mouth watered. My creative juices started trickling. Mustard! Honey! Great flavors - I thought.
You will see over time how I enjoy savory-sweet and sour-sweet flavors.
But I needed to challenge my chef skills. I wanted a dessert out of mustard and honey!
What flavors to expect? It's a good medley of salty-sweet, crunchy-moist, and creamy-light. It isn't too outlandish for you to enjoy. And it is best enjoyed with a cup of herbal or green tea as the cake gives a sharp and citrusy finish.
English Mustard & Ranch Pretzels Lemon Cake has four major components:
- Mustard-Vanilla French Buttercream
- Honey-Mustard Pretzel Croquant
- Lemon Sponge Cake
- Mexican Punch
As a standard tip, always start with ingredients at room temperature!
This involves several steps so I will tackle them in the most simple way I can.
8 to 10 pcs 6cm round ring moulds
wafer paper - cut into 6 cm circles
pastry bag fitted with round tip
Lemon Sponge Cake
200 grams Butter, unsalted
200 grams Sugar, caster
200 grams Eggs, large (about 4 pieces)
200 grams All Purpose Flour
8 grams Baking Powder
Lemon Zest from 1 piece of lemon
1 teaspoon Vanilla Extract
Mustard-Vanilla French Buttercream
225 grams Butter, unsalted
150 grams Sugar, granulated
60 grams Water
100 grams Egg Yolks
10 grams Vanilla Extract
Lemon Zest from 1 piece of lemon
10 grams English Mustard
40 grams Lemon Juice
100 grams Sugar Syrup*
*dissolve 50 grams sugar in 50 grams of water by boiling
20 grams Tequila
Honey-Mustard Ranch Croquant
100 grams Honey-mustard Pretzels, broken into small pieces
40 grams Icing Sugar
- Cream butter and sugar with the lemon zest and vanilla until light and fluffy.
- Add eggs one at a time on medium speed until well combined.
- Combine the flour and baking powder and fold into the batter.
- Spread onto a sheet pan at a thickness of 2 cm.
- Bake at 180 Celsius for 15-20 minutes or until golden brown.
- When cool refrigerate for at least 4 hours.
- When the cake is ready, us a round cutter slightly smaller than the 6cm ring moulds to make several discs and set aside.
- Cut the butter into smaller cubes. Set aside to soften.
- Combine the sugar and water.
- Boil on medium heat until it reaches soft ball stage (118 C).
- When the sugar mixture is almost at soft ball stage, beat the egg yolks with the lemon zest and vanilla essence at high speed until light using the whisk attachment of your mixer.
- Reduce speed to medium and in a thin stream pour the hot syrup in.
- Increase speed back to high and continue beating until mixture cools down to room temperature.
- Gradually add the cubes of soft butter (not melted) into the egg yolk mixture.
- Finish beating on medium speed until buttercream is smooth.
- Add in the mustard and beat just until well incorporated.
- Allow the sugar syrup to cool down completely before adding the lemon juice and tequila.
- Set aside.
Honey-Mustard Ranch Croquant:
- In a heavy-bottom saucepan, add in the sifted icing sugar and broken pieces of honey-mustard ranch pretzels.
- Mix with a non-stick spatula or wooden spoon to evenly coat the pretzels with the sugar.
- Bring heat to medium and carefully caramelize the sugar with the pretzels.
- Immediately pour the caramel-coated pretzels onto a non-stick mat or baking paper to cool down and set.
- Line ring moulds with food-grade plastic ribbon.
- Place on a sheet tray with silicon mat.
- With a pastry bag fitted with a round tip, pipe the buttercream around the base of the ring to seal the edges and continue piping towards the center to completely cover the bottom.
- With a small spatula, completely cover the sides of the ring mould with a thin layer of the buttercream using a vertical sweep motion.
- Take one piece of the lemon sponge disc and gently press down onto the base buttercream.
- Brush sponge with mexican punch.
- Cover with an even layer of the buttercream using the pastry bag.
- Take the second piece of the sponge disc and pipe a small amount of classic English mustard and spread it evenly on the entire surface.
- With the mustard covered layer facing down, place the sponge disc gently on top of the buttercream layer in the mould.
- Brush top with mexican punch.
- Finish by covering the final layer with the buttercream.
- Level the top using a spatula for a smooth finish.
- Freeze overnight or until completely set.
- De-mould onto the pre-cut round wafer paper.
- Using a pastry torch, melt the top slightly and decoratively arrange the honey-mustard ranch croquant on top.
- Finish with other garnishes as your whim suggests.
- In this case, I stamped a bee figure on pieces of wafer paper using food-grade black cake decorator's color to add some fun art in the finished dessert.
With buttercream as the base icing, it is well recommended to consume this cake at room temperature.
For comments, questions and suggestions please contact me at firstname.lastname@example.org