Get ready to embark on a culinary journey that will redefine your dessert standards – the unparalleled, the unforgettable, the Ultimate Honey Cake Extravaganza! This is not just a cake; it’s a sweet masterpiece that will leave an indelible mark on your taste buds, making you question why you ever settled for anything less.
Picture this: layers of tender, honey-kissed perfection, each infused with a delightful blend of sour cream, sugar, and a hint of vanilla magic. The result? A cake so divine that once you’ve tasted it, there’s simply no turning back.
But here’s the secret – it’s not just about the ingredients; it’s about the journey. From the careful concoction of honey and sugar to the overnight chilling of the dough, every step is a dance of flavors and textures, creating a dessert symphony that’s simply irresistible.
So, whether you’re a seasoned baker or a kitchen novice, this honey cake recipe is your ticket to sweet bliss. Gather your ingredients, embrace the joy of baking, and get ready to savor a slice of heaven. Sweet indulgence awaits – it’s time to treat yourself to the extraordinary!
Prep Time: 70 minutes + chilling.
Servings: 10 pieces.
Ingredients:
For the Cake:
- Flour — 400 grams (about 3.2 cups)
- Honey — 0.5 cup
- Sugar — 0.5 cup
- Large egg — 1 piece
- Sour cream — 1 tablespoon
- Vegetable oil — 1 tablespoon
- Baking soda (extinguished with vinegar) — 0.5 tablespoon
For the Cream:
- Sour cream (20%) — 750 ml (about 3.2 cups)
- Sugar — 0.7 cup
- Vanilla sugar — optional
Instructions:
- Heat sugar with honey until the sugar dissolves. Let the mixture cool slightly and add extinguished baking soda; the mixture will start to foam. Add vegetable oil, sour cream, and egg. Mix everything thoroughly.
- Gradually introduce about 300 grams of flour, stirring with a spatula. Sprinkle the remaining flour on the table. When the dough starts to pull away from the sides of the dish, transfer it to the flour on the table and knead a soft dough. It might stick a bit to your hands, but there’s no need to add more flour.
- Let the dough chill in the refrigerator overnight.
- Divide the chilled dough into 10 parts. Roll each part into a thin layer and bake at 220–230°C (about 430–446°F) for 5 minutes.
- Trim the warm layers (they will be soft) into the desired shape.
- For the cream, whip sour cream with sugar and vanilla sugar (if using).
- Spread the cream between the layers, approximately 2 tablespoons with a good amount on the top of each layer. Cover the top and sides of the cake with the remaining cream. Crush the cake trimmings and sprinkle them on the sides (and optionally on the top) of the cake.
Enjoy your feast!
