Nut and honey cake
8 servings
20 minutes
Nut-honey cake is a delightful combination of natural honey, aromatic walnuts, and delicate sour cream frosting. Its roots trace back to European pastry traditions where natural ingredients were always valued for their rich flavor and benefits. This cake has a deep, slightly caramel taste of honey that perfectly complements the nutty texture and cream's velvetiness. The sweetness of honey is softened by the sourness of the sour cream, while cocoa adds exquisite chocolate notes. Nut-honey cake is the perfect treat for cozy family evenings or festive tables when you want to delight your loved ones with something special. Its preparation requires patience, but the result is worth every minute of waiting: the tender soaked layers literally melt in your mouth, leaving an unforgettable aftertaste.
1
Heat the honey in a water bath, adding baking soda. Once it is hot enough, remove from heat. Add chopped walnuts and 1 cup of sugar - mix well.
- Honey: 100 g
- Soda: 1 teaspoon
- Walnuts: 30 pieces
- Sugar: 2 glasss
2
Add eggs and flour, roll into a ball. Place in the cold for 24 hours.
- Chicken egg: 2 pieces
- Wheat flour: 2 glasss
3
Take out the dough and thaw it at room temperature for 4 hours. Then divide it into 4 parts. Roll out 4 equal layers in the shape of the baking dish. (I roll it out on parchment greased with vegetable oil to avoid adding too much flour, otherwise the layer will be very tough).
- Wheat flour: 2 glasss
4
Grease the heated mold with vegetable oil and place the dough. Bake in the oven for 20 minutes at 180–200 degrees.
- Wheat flour: 2 glasss
- Walnuts: 30 pieces
5
For the cream, mix sour cream, 1 cup of sugar, and cocoa with a mixer.
- Sour cream 20%: 400 g
- Sugar: 2 glasss
- Cocoa powder: 1 tablespoon
6
Spread the layers (about 5-6 tablespoons of cream per layer) and stack them together. Leave the cake overnight to soak. You can decorate with grated chocolate.
- Sour cream 20%: 400 g
- Cocoa powder: 1 tablespoon
- Walnuts: 30 pieces