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A simple honey cake recipe
If you have ever tried honey cake, you know how important it is to capture the natural aroma of honey. Tender honey layers with a rich honey flavor make this cake truly unique.
The classic sour cream filling with its perfect consistency is real magic among desserts. There is a little secret that makes honey cake even more delicious: it should rest overnight for all components to blend perfectly. The cake literally melts in your mouth, allowing you to fully enjoy this timeless dessert.
Variations
- Add nuts to the cream or between the layers for a crunchy texture.
- A layer of your favorite jam will give the cake a bright flavor accent.
- Custard cream can be an interesting alternative to sour cream filling.
Secrets of softness and taste
- It’s best to add honey while warm so it dissolves better in the mixture.
- Roll the layers as thin as possible for extra tenderness.
- Whip the cream until stiff peaks form so it holds its shape well.
Tips for ingredients
- Use natural honey without additives for a genuine honey flavor.
- Choose sour cream with at least 20% fat content for the perfect consistency.
- Sift the flour twice to make the dough soft and fluffy.
Small cooking nuances
- Trim the hot layers right away so they stay even.
- Use the leftover trimmings to sprinkle on top of the cake.
- Let the cake rest in the refrigerator for at least 4 hours before serving.
Ingredients for the recipe
Ingredients
Novus Natural Polyfleur Honey 250g
100 g
Marka Promo White Crystalline Sugar 1kg
100 g
Ferma Selianske Sweet Cream Butter 73% 180g
100 g
Kvochka Homemade Chicken Eggs C0 10pcs
2 pcs
Khutorok Premium Wheat Flour 1kg
400 g
NZ Baking Soda 450g
1 tsp
Ferma Sour Cream 20% 300g
600 ml
Eko Powdered Sugar 150g
150 g
Mriya Vanilla Sugar 10g
1 tsp
Preparation steps
01
Preparing the base - melt honey, sugar, and butter in a water bath until fully dissolved. ⏱ 10 min. Guideline: mixture becomes smooth and slightly darker.
02
Making the dough - add eggs to the cooled honey mixture, then baking soda and sifted flour. ⏱ 15 min. Guideline: dough becomes elastic and doesn’t stick to hands.
03
Baking the layers - divide the dough into 6–8 parts, roll thinly, and bake at 180°C. ⏱ 40 min. Guideline: layers are golden and springy to the touch.
04
Preparing the cream - whip chilled sour cream with powdered sugar and vanilla sugar. ⏱ 10 min. Guideline: cream holds its shape and doesn’t spread.
05
Assembling the cake - spread cream on each layer and sprinkle with the leftover crumbs. ⏱ 15 min. Guideline: all layers are evenly coated with cream.
06
Resting - place the cake in the refrigerator for 6–8 hours or overnight. ⏱ 360 min. Guideline: layers are soaked and soft.
07
Tip: Before serving, let the cake sit at room temperature for 15–20 minutes for the best flavor.
Where to order ingredients
Select the required ingredients in one of the stores
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