Honey cake with sour cream
12 servings
180 minutes
Honey cake with sour cream frosting is the embodiment of warmth and comfort of home baking. Its history roots in European culinary traditions where honey layers symbolize the sweetness of life and sour cream adds tenderness and a slight tang. The rich aroma of caramelized honey combined with airy dough and nutty crunch makes this dessert truly unique. Topped with jam, it gains an even richer flavor, creating a harmony of sweetness and freshness. This cake is perfect for family tea gatherings and celebrations, filling the home with warmth and joy. Its texture is soft, soaked in cream, while the taste is deep with light caramel and nutty notes. Each slice is a moment of enjoyment that you want to prolong.
1
For the cream, whip the sour cream with one cup of sugar and place it in the refrigerator.
- Sour cream: 400 g
- Sugar: 500 g
2
Heat honey with soda (without vinegar) or with baking powder in a pot, stirring, until it turns brown.
- Honey: 6 tablespoons
- Baking soda: 1 teaspoon
3
Separate the whites from the yolks.
4
Mix the yolks with one cup of sugar until the granules disappear.
- Sugar: 500 g
- Chicken egg: 5 piece
5
Add the cooled honey to the yolks and mix.
- Honey: 6 tablespoons
6
Add flour and knead the dough.
- Wheat flour: 750 g
7
Whip the egg whites to a foam, gently add to the dough.
- Chicken egg: 5 piece
8
Spread the dough in a layer of 0.5–1 cm in a greased pan.
- Nuts: 150 g
9
Place in a preheated oven at 180 degrees. Bake for 8-10 minutes.
10
Bake 2-3 more layers in the same way.
11
Chop the nuts.
12
Spread cream on the first layer and sprinkle with nuts.
- Sour cream: 400 g
- Nuts: 150 g
13
Spread jam (preferably thick) on the second layer.
- Jam (preserve): 150 g
14
Pour the remaining cream on the third layer and decorate to your taste.
- Sour cream: 400 g
