Description
A rich and tender layered honey cake with delicate baked layers and a lightly tangy sour cream frosting. It becomes softer and more flavorful after resting, making it perfect for special occasions.
Ingredients
2 large eggs
120 g unsalted butter
80 g granulated sugar
140 g honey
10 g baking soda
420 g all-purpose flour
1/2 teaspoon salt
600 g full-fat sour cream, cold
160 ml heavy whipping cream, cold
100 g powdered sugar
3 tablespoons honey
Fresh raspberries, for decoration
Instructions
- Beat the eggs in a large bowl for about 1 minute until pale, then set aside.
- In a saucepan, heat butter, sugar, and honey over medium heat until melted and just beginning to simmer.
- Lower the heat, add baking soda, and whisk continuously until the mixture foams and deepens in color.
- Remove from heat and slowly whisk the hot mixture into the eggs.
- Sift in flour and salt, mixing until a sticky dough forms.
- Wrap and chill the dough for 1 hour.
- Preheat oven to 180°C and divide dough into 10 equal portions.
- Roll each portion very thin (1–2 mm), cut into 7-inch rounds, and keep scraps.
- Bake each layer for about 4 minutes until lightly golden, then cool completely.
- Whip sour cream, heavy cream, powdered sugar, and honey until thick and fluffy.
- Assemble by layering cake rounds with frosting, covering top and sides.
- Chill for 2 hours, then crush baked scraps into crumbs and press onto the cake.
- Decorate with fresh raspberries and refrigerate overnight before serving.
Notes
Chilling overnight improves texture and flavor significantly.
Add vanilla to the frosting for extra sweetness.
Use darker honey for a stronger flavor or mild honey for a lighter taste.
Optional: add berries or toasted nuts between layers or on top.
Store covered in the refrigerator for up to 4 days.
Let slices sit at room temperature for 10–15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 170 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
