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Airy honey cake
Airy honey cake is a legendary dessert that captivates with its delicate taste from the first to the last bite. Its honey layers are prepared with baking soda, which gives a porous texture that literally melts in your mouth. In addition, the sour cream filling makes it especially juicy, and long resting time significantly enhances the softness of each slice.
The layers bake quickly, but the real magic happens in the refrigerator, when the cake develops its rich and complex flavors. The next day you will get a result that is worth the wait - light, aromatic, and incredibly delicious.
Variations
- Instead of sour cream filling, you can use custard cream.
- Adding nuts between the layers.
- Covering with chocolate glaze to enhance flavor depth.
Secrets of softness and taste
- Do not overwork the dough after adding baking soda.
- Roll the layers as thinly as possible to achieve the desired texture.
- The cream should be at room temperature for better soaking.
Tips for ingredients
- Choose liquid and fragrant honey to emphasize the honey flavor.
- Sour cream should be at least 20% fat for the cream.
- Powdered sugar can be made at home from regular sugar to save time and money.
Small cooking nuances
- The layers bake quickly, no more than 3-4 minutes, to avoid overdrying.
- The cake must rest for at least 6 hours to achieve the perfect texture.
- Cake trimmings can be used for sprinkling, giving it a nice look and extra crunch.
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
NZ Baking Soda 450g
1 tsp
Khutorok Premium Wheat Flour 1kg
400 g
Ferma Sour Cream 20% 300g
600 g
Eko Powdered Sugar 150g
150 g
Mriya Vanilla Sugar 10g
1 tsp
Preparation steps
01
Preparing the honey base - melt honey, sugar, and butter in a water bath until smooth. ⏱ 10 min. Guideline: mixture becomes liquid and homogeneous.
02
Making the dough - add eggs to the cooled honey mixture, then baking soda and flour. ⏱ 15 min. Guideline: dough is elastic and doesn’t stick to hands.
03
Dividing the dough - divide into 6-8 parts, roll each into a thin layer. ⏱ 30 min. Guideline: layers are thin and semi-transparent.
04
Baking the layers - bake at 180°C for 3-4 minutes each. ⏱ 30 min. Guideline: layers are golden and come off the parchment easily.
05
Preparing the cream - whip sour cream with powdered sugar and vanilla sugar until stiff peaks. ⏱ 10 min. Guideline: cream holds its shape and doesn’t drip from the whisk.
06
Assembling the cake - spread cream on each layer and stack them. ⏱ 20 min. Guideline: all layers are evenly coated.
07
Resting - leave the cake in the refrigerator overnight. ⏱ 360 min. Guideline: layers become soft and easy to cut.
08
Tip: Before serving, let the cake sit at room temperature for 30 minutes for the best flavor.
Where to order ingredients
Select the required ingredients in one of the stores
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