Honey cake with sour cream
4 servings
40 minutes
Honey sour cream cake is a tender and aromatic pastry soaked in the rich flavors of honey and creamy sour cream. This recipe has roots in Russian cuisine, where honey has always been a valuable ingredient symbolizing sweetness and prosperity. The combination of honey with the airy texture of the dough and the softness of sour cream makes the cake surprisingly moist, while a light vanilla note adds sophistication. Due to its simplicity in preparation, this cake is perfect for cozy family tea gatherings as well as festive tables. The light sweetness of honey harmonizes with the slight acidity of lemon juice, and the golden crust makes it particularly appetizing. Serve warm, generously dusted with powdered sugar to highlight its sweet depth and pleasant texture.
1
Mix honey with eggs and beat until frothy. Add sour cream mixed with baking powder, soda quenched with lemon juice, and vanilla sugar.
- Honey: 250 g
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Baking powder: 1 teaspoon
- Baking soda: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Vanilla sugar: pinch
2
Heat the oil and pour it into the mixture. Gradually add the flour while constantly stirring.
- Butter: 30 g
- Wheat flour: 300 g
3
Grease the cake mold with butter and sprinkle with flour. Transfer the batter into it, bake on medium heat for about 30 minutes. Serve the finished cake warm, dusted with powdered sugar.
- Butter: 30 g
- Wheat flour: 300 g
