Carob bee

Classic with a modern twist. Traditional acacia honey cake is a well known desert in the Balkan region. It became a part of every persons fond childhood memory, every time you smell the freshly baked honey cake it brings up the memories of your grandparents' furnace filled to the brim with acacia wood. Every time you taste sweet raw honey cake it brings up the memories of the magical moments when your grandma gave you sweet little tastes right from the pot. It is just one of the sweetest memories one can have. Through the centuries acacia honey was one of the most easily obtained sweet ingredients. And as time passed it became one of the most easily combining ingredients which mixed well with other nature's gifts, which gave birth to this cake. As time passed, it got different twitsts to the original classic, as gastronomy progressed the desert got more intricate. As the acacia honey, carob and baked apples have the same significance in the Balkan gastronomy. This is one of those twists, a modern take on the original honey cake, brought to life thanks to the new Callebaut Honey Chocolate.


Created by
  • Krsto Radovic - The main head pastry chef and co-owner of Mandarin Cake Shop, Belgrade

Yellow Glaze

ingredients preparation
  • 150g
  • 300g
  • 300g
  • 20g
  • 200g
    whipping cream
  • 100g
  • Q.S.
    yellow colourant powder

Bring to boil water, sugar and glucose
Add gelatin
Pour over chocolate and cream, and add the yellow colour
Mix it all well with a hand blender
Rest it overnight
Use at 34c

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