Honey sponge cake
4 servings
40 minutes
Honey sponge cake is a refined combination of delicate sponge with a rich honey flavor and a sweet caramel note of boiled condensed milk. This dessert originates from Russian cuisine, where honey has long been valued for its nutritious and aromatic properties. Airy layers soaked in cream create a velvety texture, while chocolate glaze adds a noble finish. The cake is perfect for family gatherings or festive tea parties, as its taste evokes warm home evenings and coziness. Not requiring long infusion, it is ready to serve immediately after preparation, delighting with its gentle honey aroma and lightness. Nuts in the center add a crunchy textural twist, making this cake truly unforgettable.
1
Whisk the eggs, sugar, and honey until a thick white mass for at least 10 minutes. The volume should increase about 4 times!
- Chicken egg: 6 pieces
- Sugar: 160 g
- Honey: 2 tablespoons
2
Then carefully add the flour and mix from bottom to top.
- Wheat flour: 190 g
3
Pour the batter into a form lined with baking paper. Don't forget to twist it a couple of times before baking (to ensure a smooth surface). Bake in a preheated oven at 170–180 degrees. Check readiness with a skewer. Cool in the form!
4
Then we run a knife along the walls and place the biscuit on the table.
5
Cut the cake into 3 pieces.
6
Spread the layers with boiled condensed milk (you can whip the condensed milk with 150 g of butter or sour cream).
- Boiled condensed milk: to taste
7
The top layer doesn't need to be coated with cream. We pour chocolate glaze over it and sprinkle some nuts in the center. No need to wait for it to soak, it can be eaten right away.
- Chocolate glaze: to taste