Honey Cake
This wonderful cake with the light taste of honey will be a perfect dessert on your table. It doesnt take much time to cook it and I am sure it will become one of your favorite cake recipes.
This wonderful cake with the light taste of honey will be a perfect dessert on your table. It doesnt take much time to cook it and I am sure it will become one of your favorite cake recipes.
- Carbohydrate 62.2133686514855 g
- Cholesterol 53.3640215103333 mg
- Fat 20.8924538682168 g
- Fiber 0.79159773076993 g
- Protein 4.27600646005787 g
- Saturated Fat 12.6293352224329 g
- Serving Size 1 1 Serving (145g)
- Sodium 215.393152204145 mg
- Sugar 61.4217709207156 g
- Trans Fat 1.94464913984855 g
- Calories 446 calories
Step-by-step
- First of all we need to prepare the cream for the cake, as it will need to be refrigerated for 40 minutes before you can use it on your cake.
- Combine the sour cream and the sugar, you can do it in the blender, but do not mix too much, as you do not want your cream to be too liquid. After you done, add couple drops of vanilla extract and the juice of half a lemon. Actually lemon will make the cream thicker.
- Now, put the cream in the fridge and it is the time to cook the cakes: We need to melt all the butter in a pan. You can do it in a small pan, that you put on top of a bigger one with the slightly boiling water. In the melt butter add sugar, keep the mixture on top of the pan with the water and mix the ingredients all the time.
- Now add the honey. When honey and sugar completely melt, add 1 teaspoon of baking powder or soda into the honey mixture. You will see that it becomes white and bigger in size.
- Take the pan away from heat and cool the mixture for 3 minutes and add the eggs, mix well.
- To prepare the dough for the cakes, start adding a little bit of flour and mix everything well. Soon you will need to mix the dough with your hands.
- The dough will be thick and will not stick to the hands. Divide it into 6-8 equal parts. (it depends on how big in diameter you prefer your cake to be, I got 6 parts - 6 cakes).
- Take an oven tray for baking the cakes. Each piece of dough you have to roll using the hands (you can try the dough roller, but the type of this dough is not the best one to roll) on the tray. Sprinkle the tray with the oil before.
- Bake the cake on 200C in the oven for 6-8 minutes (it entirely depends on the oven you have, after the cake is golden color, it is ready to take out).
- After you are done with all the 6 or 8 cakes, take the cream out and put it on every cake, finish on the top and make sure you put some on the sides as well; so basically covers the cake from all sides.
- You may decorate your cake in any way you like, I used some chocolate.
- The Honey Cake will be perfect after a night in the fridge.
- Bon Appetite!
Replacing traditional granulated sugar with brown sugar in the dough deepens the molasses notes, though standard white sugar maintains the classic pale interior. This multi-layered pastry draws from Eastern European baking traditions where stacked thin discs absorb moisture from a rich dairy coating over time. Blending sour cream with lemon juice kickstarts a thickening reaction via dairy curdulation without requiring commercial stabilizers. Whip this frosting minimally in a blender to avoid breaking the emulsion into a watery consistency. Melt the butter over a gentle double boiler setup rather than direct high heat to prevent scorching the milk solids. Introducing baking soda directly into the hot honey and sugar mixture triggers a chemical leavening reaction, releasing carbon dioxide that causes the base to foam and double in volume. This aeration ensures the dense flour mixture yields tender crumbs rather than hard crackers. Divide the stiff dough into six equal portions before shaping, pressing each piece thin directly on an oiled baking tray since rolling pins often tear this specific gluten structure. Bake at 200°C for six to eight minutes, pulling the layers from the oven the moment they turn a rich golden brown. Letting the assembled dessert rest overnight in the refrigerator is mandatory for structural transformation, allowing the sour cream moisture to completely soften the baked layers into a unified, sliceable crumb.
