Dessert Recipe
Candied pepitas, white chocolate whipped cream, Dos Manos honey milk cake
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Ingredients
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Candied pepitas
Dos Manos honey milk cake
White chocolate whipped cream
Finish & assembly
Method
Candied pepitas
- 1
Toast and candy the pepitas
Line a baking sheet with parchment. In a small nonstick skillet over medium heat, add the pepitas and dry-toast, stirring, 2–3 minutes until they begin to pop and smell nutty. Transfer to a bowl. Wipe the skillet, then return to medium-low. Add the granulated sugar, water, and butter and stir until sugar dissolves and begins to bubble and caramelize lightly, about 2–3 minutes. Add the toasted pepitas, toss to coat thoroughly in the caramel, and spread onto the prepared baking sheet in a single layer. Sprinkle with fine sea salt. Let cool completely, then break into clusters. (Makes about 1 cup candied pepitas.)
Dos Manos honey milk cake
- 2
- 3
Combine dry ingredients
In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
- 4
Cream butter and sugar
In a separate large bowl, beat the softened unsalted butter with the granulated sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
- 5
- 6
- 7
Fold in honey
Gently fold in the Dos Manos honey by hand until just incorporated, preserving the batter's lightness.
- 8
White chocolate whipped cream
- 9
Melt white chocolate
Chop the white chocolate finely and place in a heatproof bowl. Microwave in 15–20 second bursts at medium power, stirring between bursts, until fully melted and smooth. Alternatively, melt over a double boiler. Let the melted chocolate cool to lukewarm (so it doesn't seize the cream).
- 10
Whip cream
Place the cold heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Whip on medium-high speed until it begins to thicken and hold soft peaks (about 2–3 minutes).
- 11
Incorporate white chocolate
With the mixer on low, drizzle in the cooled melted white chocolate and continue whipping just until medium-stiff peaks form. Be careful not to overbeat; stop when the cream is smooth, glossy, and holds peaks. Keep refrigerated until assembly.
Finish & assembly
- 12
Assemble dessert
If desired, slice the cooled honey milk cake into 6–8 slices. Place a slice on each plate, spoon or pipe a generous dollop of white chocolate whipped cream alongside or atop the slice, and scatter a tablespoon or two of candied pepitas over the cream and cake. Drizzle about 1/2 teaspoon of additional Dos Manos honey over each serving and finish with a light sprinkling of flaky sea salt.
- 13
Serve
Serve immediately so the whipped cream is fresh and pepitas retain their crunch. Leftover cake (without whipped cream) can be wrapped and stored at room temperature up to 2 days; whipped cream should be kept refrigerated and used within 24 hours.