Honey Cake
A classic dessert familiar to many since childhood. :) The result will be a very aromatic, soft and tender treat. To get a tall cake, use a baking pan with a diameter of 20-22 cm. Please note: the moistness of the cake depends on the amount of sour cream in the frosting. Yields 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- honey 100 g
- butter 100 g
- eggs 2
- sugar 100 g
- baking soda 1 tsp
- flour 400-450 g
- sour cream 500-700 g
- sugar 150 g
- vanilla sugar 10 g
Instructions
Preparing the dough
Step 1 of 24
Place honey in a pot.
Step 2 of 24
Melt it.
Step 3 of 24
Stir in baking soda.
Step 4 of 24
Bring to a boil.
Step 5 of 24
Add sugar.
Step 6 of 24
Bring the mixture to a boil again.
Step 7 of 24
Cook while stirring constantly until the mixture becomes bright orange.
Step 8 of 24
Add butter.
Step 9 of 24
Heat until the butter is completely melted.
Step 10 of 24
Pour the mixture into a bowl and let it cool slightly.
Step 11 of 24
Beat in eggs.
Step 12 of 24
Mix well.
Step 13 of 24
Add flour and knead the dough.
Baking the layers
Step 14 of 24
Divide the dough into 5–8 pieces. Roll out each piece thinly (it is convenient to roll directly on parchment paper and then transfer to a baking sheet).
Step 15 of 24
Cut out circles with a diameter of 24 cm. Save the scraps.
Step 16 of 24
Transfer to a baking sheet and bake in the oven at 180 degrees for 5–7 minutes per layer. Prepare 5–7 layers this way.
Preparing the frosting
Step 17 of 24
Mix sour cream, sugar and vanilla sugar.
Step 18 of 24
Place the first layer in a baking pan for soaking (keep the scraps).
Step 19 of 24
Apply a layer of frosting.
Step 20 of 24
Cover with the next layer. Repeat until the cake is fully assembled.
Step 21 of 24
Place scraps in a blender.
Step 22 of 24
Grind them into crumbs.
Step 23 of 24
Coat the cake with sour cream and sprinkle with crumbs from the scraps. Place in the refrigerator for 6–8 hours.
Step 24 of 24
Decorate to taste.