Rich and moist honey cake; perfect for a cup of tea….
Equipment 1, Equipment 2, Equipment 3
For the Cake Layers
- honey | 4tbsp
- granulated sugar | 3/4cup
- unsalted butter | 2 tbsp
- egg | beaten with fork, 3large
- baking soda | 1 tsp
- all purpose flour | 3 cups
Sour Cream Frosting
- sour cream | 4 cup
- powdered sugar | 2 cups
- heavy whipping cream| 1 cup
How to Cook!
Step – 1
- Add ¾ cup sugar, ¼ cup honey and 2 Tbsp unsalted butter in a medium saucepan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins).
- As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
Step – 2
- Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour ½ cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands.
- Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)
Step – 3
- On a well-floured surface, roll each piece out into a thin 9″ circle (about ⅛” thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.
- Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a circle cutter(i use my butter cookies empty box) to get a perfect circle. Keep the scraps for later.
Step – 4
- Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
- Finally, bake the scraps separated evenly on a reused sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs
- Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min at high speed).
- In a separate bowl, whisk together 4cup sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.
Assembling your Cake
- Spread about ⅓ cup frosting on each cake layer.
- Press the cake layers down gently as you go to keep the layers from having air gaps.
- Frost the top and sides with the remaining frosting.
- Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight.
- This cake needs time to absorb some of the cream and soften, so be patient. It’s worth the wait!