Mitzpe Hayamim, The Best Cake in The World
I stand on the wide terrace and watch my favorite Galilean landscape. Clear air, green fields around me and the sound of silence. All the hotel guests are still asleep and only me and Sivan Tzafrir, the Mitzpe Hayamim Hotel’s Pastry Chef, are awake. I walk quietly to the patisserie window and watch him work.
Tzafrir, who recognized my passion for the baking world, collaborated with me and made me an active spectator in his preparations. He would smile at me through the big window, occasionally coming out of the patisserie with hot products from the oven and inviting me to come in and watch his magical work.
My favorite moment was to see him making the cake (and of course to taste) that I later named “The Mitzpe Hayamim Cake.”
The first time I tasted it I realized it was a miracle, it was the best cake I’ve ever tasted and to be honest to this day I think it has no competitors. Tzafrir gladly agreed to give me the recipe and after making it dozens of times and making some changes in the recipe, I came up with my favorite version.
When I posted the cake recipe a few years ago on the old blog, I never imagined it would become the most beloved cake on the blog. People from all over the world send me pictures of it, people are willing to swear that this is the best cake they have ever tasted (and I agree with them), it has become a “permanent resident” in so many homes and it’s so exciting.
For Rosh Hashanah, I decided to re-examine the recipe, change it a bit and photograph the result. This cake is wonderful for Rosh Hashanah and for every day, it has honey and date honey, nuts and a wonderful sweetness that will stay with you all year long, at least.
Mitzpe Hayamim, The Best Cake in The World
square cake pan 23cm
Ingredients
Almond Pastry Dough:
200g soft butter, cubed
50g brown sugar (I use Muscovado)
230g all-purpose flour, sifted
5g baking powder
30g almond meal
Caramel and Nuts Layer:
200g sweetened condensed milk (or 100g condensed milk, 100g heavy whipping cream)
200g butter, cubed
120g brown sugar (I use Muscovado)
30g honey or date honey (Silan)
360g roasted nuts, chopped. I use a mix of hazelnuts, pecans and walnuts
Chocolate Ganache:
220g heavy whipping cream
220g dark chocolate, chopped (at least 70% cocoa)
20g honey
Preparation
1. Preheat the oven to 160C degrees and line a 23cm square pan with parchment paper.
2. Almond Pastry Dough: In a mixer bowl or food processor, mix all the dough ingredients until a soft and uniform dough is obtained. Press the dough into the bottom of the pan to form an even layer and bake for about 30 minutes, until the dough is very golden. Set aside to cool.
3. Caramel and Nuts Layer: In a medium saucepan cook together condensed milk, butter, sugar and honey. Bring to the boil and add the chopped nuts, continue to mix and remove from heat.
4. After the filling has cooled slightly, pour it over the dough and refrigerate for at least 2 hours.
5. Chocolate Ganache: In a medium saucepan, heat the cream until almost boiling. Remove from heat and strain the cream into the bowl with the chocolate. Let the mixture sit for 2 minutes before stirring. Using a spatula, slowly begin to stir together the chocolate and cream. Keep the spatula in the center of the bowl, touching the bottom, without lifting it out, so that air bubbles aren’t incorporated in. Stir slowly and carefully until you have a glossy ganache with no air bubbles. Add the honey and stir slowly, pour the ganache on the caramel and nuts layer.
6. Refrigerate for 2 hours, cut into cubes and enjoy.
View this post on Instagram
Bon-Appétit ans Shana Tova
Sharon
Anne H
Sharon we love your recipes and the pictures you take are so amazing & really manage to convey the flavors
I feel that I want to go into the kitchen and bake 😉
thank you very much for the recipe this cake feels very tasty 😋
Merci Anne H
Paris Chez Sharon
Thank you so much!!
Laura Cerda
For the ganache, when do I add the honey? The instructions do not mention it.. thank you.
Paris Chez Sharon
Hey thank you! It’s updated now 🙂
Kathy
Is the condensed milk “sweetened condensed milk”?
Paris Chez Sharon
Indeed 🙂
Cheryl
You might want to amend the recipe to say sweetened condensed milk. Otherwise someone might try making it with regular condensed milk, the kind you pour in your coffee. That would spoil the recipe…
Paris Chez Sharon
Thank you!
¨Mariela Covelli
Hi I would like to know that if I can use dulce de leche instead of the caramel?
Paris Chez Sharon
Hello, not in this cake 🙂
Susie
This looks incredible! I love your recipes. I think I have everything already in my pantry. Tomorrow can’t come soon enough! Thank you for the recipe.
Paris Chez Sharon
Thanks so much! 🙂
Marie
Hey, that one looks soo tasty! You just visited our bakery in Düsseldorf and now i need to try your pastry. Thanks. Looking forward for the next recipes.
Paris Chez Sharon
Thank you!! 🙂
Isabel Ochoa
Thank you. I love your receipts and the way you write.
Paris Chez Sharon
Thanks for this 🙏
Haani
Beautiful recipe, thank you! Made so many though. How long can I keep them in the fridge for?
Pete
In your Instagram video the liquid sweetener with the nuts does not look like honey or Silan, it’s clear. Did you use another invert sugar (trimoline?) instead? Similarly for the ganache? I’m keen to make this; looks good! Thanks.
Paris Chez Sharon
As I wrote, Acacia honey 🍯 and I added after some Silan.
Flo
Hi! What temperature should I take the caramel to?
Paris Chez Sharon
no need to check temp.
Gracie
Can you tell me how long this can keep? Planning to include this in my Christmas platter box. Thanks
Paris Chez Sharon
You keep it in the fridge for around 10 days.
Anita Zimmerman
Hello, this sounds wonderful, can’t wait to make. However, I am not fond of honey, would using the date honey also in the ganache change the flavor profile too much. Any other suggestions instead of honey? Thank you
Paris Chez Sharon
You can make the ganache without honey 🙂
Budi
Hi Chef Sharon,
I have a question, do you caramelized the sugar mixture or just bring to a boil and add the nuts ?
Paris Chez Sharon
Just bring to the boil, like written in the recipe 🙂
Budi
Thank you! 🙏🏻😊
Ash
Hi, Sharon. Do you use unsalted or salted butter for the dough and nuts layer? Thank you. 🙂
Paris Chez Sharon
Hey, unsalted 🙂
Asha
Hi ,may I know if I can use Almond blanched ground(superfine)
Are they the same thing?
Thank you
Paris Chez Sharon
yes you can 🙂
Shira G
Just came back from the mitzpe hayamim hotel up in Northern Israel . (Stunning resort secluded in the hilltops – a must stop for any seasoned traveler to Israel and wants something a little different )Having googled the hotel prior to coming I happened upon your blog post and went in search of this amazing cake . On our last morning we called over the waitress and showed her your blog saying we were disappointed that we didn’t see this cake at any of our meals . Tamar , our friendly waitress, promptly went to back kitchen and brought us a private plate of our own slice of heaven . More of a chocolate bar then a cake it still earns top nods from this discerning traveler.
Paris Chez Sharon
Thank you! Nice one 🙂
Sherna Doongaji
Hi, can I use light brown sugar for this recipe instead of Muscovado?
Paris Chez Sharon
Yes but brown sugar is better 😉
malikam
Hi
Can these be frozen for longer shelf life?
Paris Chez Sharon
Not recommended 🙂
malika
Thanks
Liliana
Dear Sharon this are lovely recipe.
What I can use an alternative instead of condensed milk the reason is I’m working in a Jewish bakery znd we are not aloud to use.
Thank you
Paris Chez Sharon
Thanks, it’s important for this recipe…
Shelli
Would a non dairy version of condensed milk work?
Paris Chez Sharon
i didn’t try.
Chloe
Hi Sharon. Have just discovered this and it looks amazing. Our new Chief Exec is coming to my service meeting soon which I always bake for …. but just found out he’s gluten free!
Have you tried using GF flour in the almond pastry dough? I’ve been told you need add extra liquid to GF bakes so not sure if it’ll work but can’t risk baking a brick 😉
Paris Chez Sharon
Hey, I didn’t try 🙂
Jessica
Hi chef, may I know what brand of dark chocolate did u use? thank you.
Paris Chez Sharon
Valrhona.