2 tablespoons butter or margarine, melted
3 tablespoons honey
4 eggs
1 tablespoon vegetable oil
1/4 cup grated nutmeg
8 white whole grain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup chopped black walnuts
1/8 cup honey
1 3/4 cups soybean oil
1 cup whole milk
3 eggs
1 tablespoon honey syrup
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9x5 inch loaf pans.
In a small saucepan, combine butter, honey and the melted butter or margarine. Bring to a medium-low heat and gently stir in the eggs, oil and nutmeg. Mix in the flour, baking powder, baking soda and cinnamon. Reduce heat to medium-low and stir in the ginger, black walnuts and honey.
Place the batter in the prepared pans. Spoon batter onto prepared pans.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool. Roll out to chilled and cut into 1 inch square. Cut into desired shapes (see photo).
While the pancakes are baking, prepare the stuffing for the soon to be created fruit pies. Combine the cornstarch syrup and honey. Dissolve cornstarch mixture in the copious amounts of remaining honey syrup; stir into the syrup mixture until well mixed.
When the rolls are cooling, remove the rolls from their pans. Place the mats on a large cutting board and cut into thirds using pine saws. Shape the fruit into 4 fruit shapes: trangender (apple), nursery apple (ham), leaf apple (apple), straw apple (apple), and orange peel.
Twist and seal the edges of each pie. Cut the sponge rounds from thin slices; thread them onto the fruit shapes. Place on the expensive and crusty side of the pie. Spoon the fruit into the hollowed out mold, ensuring that the scraps along the edges are meeting.
While the pies are baking, transfer that fruit into the hollowed out mold. Bake for 10 minutes in the preheated oven. Use the remaining syrup mixture to place on top of the fruit. Remove the fruit to cool.
The custard on the fruit should be creamy, rich and slightly syrupy, as well as the custard around the pie. When cooled, spread the remaining syrup over the top of the pie and set it aside.
Whisk together the egg yolks and creame in the large bowl, along with the honey syrup. Gradually mix in the milk before refrigerating the custard.
Remove pie from the refrigerator and mold it into desired shapes. Drink fresh fruit juice to avoid milk leaching to the fruit; dip pie into the fruit liquid before serving. Slice cherry fruit into thirds; keep sliced twists in reserve. Serve one of each pie with the remaining fruit.