Honey Cake | This is a Sweet Blog: Honey Cake
I can talk about cakes a lot. When it comes to baking, cakes are my favourite topic. Cakes will always be on the top of the baking world (because they are simply much higher than cookies, pies, scones and whatever else :). I love cakes in the winter, spring, summer and autumn. All the year round. And this cake (I mean this recipe) has seen all times of the year!.
As you know, I post only those recipes that have been approved by my family, especially by my father, who is the main critic to everything that is being made on the kitchen. So, only after his approval I can share the recipe here with a light heart. If my memory doesn’t fail me, Honey Cake was approved for the first time about 5 years ago. I have been making it for the most holidays ever since. It’s a safe bet. It works all the time.
So, if you are still reading, you must be really interested in the recipe? Am I right? But first, what makes honey cake so special? Taking into consideration that the amount of honey used in the recipe is really very small. The thing is that you won’t find any strongly pronounced, distinct flavours, quite the contrary, the cake is very light, moist and tender.
Usually most cake recipes use buttercream for the filling and frosting. To make its appearance attractive. But I try to avoid using that much butter . Beyond questions, such cakes look awesome, but I can’t stand its greasy after-taste and a feeling that I have eaten the hole cake at a one haul. Cakes must bring pleasure and what is more important you shouldn’t have any regrets after eating them. That’s the point.
The filling for the Honey Cake uses sour cream, heavy whipping cream and only a little bit of butter and sugar. The best thing would be to use the farmers’ sour cream that has a high fat content and will definitely become firm after whipping. In Ukraine there are no troubles with finding farmers’ dairy products. However, if this is a problem in your area, just use the store-bought sour cream with the highest fat content you can find. In this case there are more chances that the filling will be more runny, then you might consider adding a little bit more butter or whipping cream to thicken the filling.
Notes for the recipe;
– As I already said, it is better to use the farmers’ sour cream for the filling (read the previous paragraph)
– This time I have made ten 6-inch (15 cm) layers. Your cake can vary in size, for example you can make six 10-inch (25 cm) layers. Don’t be afraid of the amount of layers. Actually, it takes me less time to make these cake layers than any other standard cake batter layers. Each layer is bakes for 4-5 minutes, and when you bake 3 layers at a time, it will take you 10-20 minutes to bake all the cake layers. You just have to work fast to roll one batch of layers while the other one is in the oven.
– The cake layers for honey cake can made up to a week ahead. Just make sure to store them covered in a plastic wrap in a dry place or in a fridge. Also you can freeze the layers.
for cake layers
2 1/3 cups (325 g) + 1/2 cup (70 g) all purpose flour
1 cup granulated sugar (220 g)
75 g butter, cut into pieces
2 tbsp honey
2 tbsp brandy
1 tsp baking soda
for the filling
2 cups (500 ml) high fat content sour cream
1/2 cup heavy whipping cream
1/2 cup (110 g) granulated sugar
3 tbsp butter, room temperature
1 tsp vanilla extract
1 cup of cold black tea, very strong and sweet
To make the cake layers
1. Preheat the oven to 180 °C (356 F).
2. Prepare ten (the number of layers you are planing to bake) sheets of parchment paper and with a pencil make a 6-inch (15 cm) circle on each.
3. To make a cake batter you will need a double boiler. I don’t have one, so I use a pot with a boiling water, on top of which I put a heatproof bowl, that matches the pot in diameter. Beat the eggs and sugar in a heatproof bowl. Put the bowl with egg mixture over the pot with boiling water, add butter, honey, brandy, baking soda. Constantly stirring bring the mixture to a boil and cook over medium heat 10 more minutes. Add 325 g flour and cook another 5 minutes.
4. Remove the bowl with batter from the heat. Knead the dough on a floured surface, mixing in the remaining 1/2 cup flour. Be careful, while the dough is very hot. You must end up with elastic dough, that doesn’t stick to the hands.
5. Divide the dough into 10 equal pieces and roll each on the prepared sheets of parchment paper. Roll the layers 1-inch (2.5 cm) bigger in diameter than the drawn template.
6. Bake for 4-5 minutes, until the layers are golden brown.
7. When the layers are cooled down, they will become crispy. So, while they are still warm and soft, cut off the edges using a 6-inch template. Reserve the cut-off edges to decorate the cake.
Beat sour cream and sugar. Add whipping cream and beat until the filling becomes firm. Add butter and vanilla extract. Beat again until combined.
1. Put the first layer on a serving plate. Soak with a very strong and sweet cold tea. Spread a sour cream filling on top. Repeat with all the other cake layers. Reserve a little bit of filling to cover the sides of the cake.
2. Cover the entire cake with the remaining filling and put in the refrigerator for 20 minutes.
3. In a food processor crush together 1/3 cup walnut halves and the cut-off layer edges.
4. Decorate with the crumbs. Leave overnight in the refrigerator to set.
– Xo Xo