Layered honey cake with raspberries
10 servings
180 minutes
Layered honey cake with raspberries is a refined dessert that combines the tenderness of honey dough and the bright tartness of fresh raspberries. Although it is associated with Thai cuisine, it resembles traditional European honey cakes but with exotic notes. The honey dough acquires a light caramel sweetness, while the airy cream made from sour cream and raspberries adds freshness. This cake is perfect for festive occasions, creating a harmony of taste and texture: the layers soak up moisture, becoming soft and aromatic. It pairs perfectly with a cup of tea or light fruit wine, enhancing its delicacy. After several hours of chilling, the dessert becomes even richer, allowing the ingredients to unfold. It is a true delight for sweet lovers, balancing between rich sweetness and refreshing tartness.
1
Preheat the oven to 200 degrees.
2
Cream the softened butter with 1 cup of sugar in a water bath. Add the egg, milk, and honey, and mix thoroughly without removing from the water bath. Slightly cool the mixture and gradually add flour and baking soda while stirring constantly. Knead the dough and place it in a cool place until completely cooled.
- Butter: 50 g
- Sugar: 2 glasss
- Chicken egg: 1 piece
- Milk: 3 tablespoons
- Honey: 1 tablespoon
- Wheat flour: 2 glasss
- Baking soda reacted with acid: 0.5 teaspoon
3
Roll out 6 layers from the dough. Bake until golden brown in a greased pan.
- Butter: 50 g
4
Combine five layers, filling with cream. To prepare it, whip sour cream with sugar and add mashed raspberries.
- Sour cream: 500 g
- Sugar: 2 glasss
- Raspberry: 300 g
5
Spread cream on the top of the cake and sprinkle with crushed cake.
- Wheat flour: 2 glasss
6
Put the finished cake in the refrigerator for a few hours.
