Honey cake with apples, hazelnuts and sour cream
12 servings
140 minutes
Honey cake with apples, hazelnuts, and sour cream is an exquisite dessert with a rich texture and warm aroma. Dutch cuisine is known for its delicate balance of flavors, and this cake is a true testament to that. The honey dough gives it a rich sweetness with caramel notes, while the delicate sour cream with apples adds freshness and a light tanginess. Hazelnuts bring a nutty crunch, making each spoonful of the dessert unique. This cake is perfect for cozy family evenings or festive gatherings. Serving it slightly chilled allows all the flavor nuances to unfold. Historically, such honey desserts have been popular in Europe since ancient times, as honey has long been a primary natural sweetener. Today, this cake continues to delight connoisseurs of refined and traditional flavors.
1
Melt the margarine and mix it with flour, 1 cup of sugar, and eggs. Bring the honey to a boil, add baking soda, and slowly pour it into the main mixture while constantly stirring. Knead the dough and refrigerate it for 1.5 hours.
- Margarine: 250 g
- Wheat flour: 3 glasss
- Sugar: 2 glasss
- Chicken egg: 3 pieces
- Honey: 330 g
- Baking soda: 1 teaspoon
2
Preheat the oven to 180 degrees.
3
Divide the dough into 4 parts and bake 4 layers.
4
Once the cakes have cooled, assemble the cake, layering the cakes with cream. To prepare the cream, whip the sour cream with sugar and mix it with peeled and grated apples. Stir in chopped hazelnuts.
- Sour cream: 5 tablespoon
- Sugar: 2 glasss
- Apple: 2 pieces
5
Put the cake in the fridge for 2 hours.
