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Grandma's honey cake recipe
Ah, the famous honey cake! It feels like sweet childhood spent at the table with a grandmother who could create true culinary wonders. Honey cake is a classic Ukrainian dessert with fragrant honey layers and cream. Its taste - from calming to delightful, like a soft chord of a favorite song. The secret of honey cake lies in natural honey, which gives the layers a special aroma and sweetness. This dessert becomes even better when it rests for at least a day, allowing the cream to soak every layer.
Variations
- Add nuts between the layers for extra crunch.
- Instead of traditional sour cream, try using cream with condensed milk.
- Decorate the cake with crushed honey layers or caramel.
Secrets of softness and taste
- The layers should be thin, no more than 3-4 mm.
- Roll the dough on parchment paper to achieve even thickness.
- Do not overbake the layers to keep them soft inside.
Tips for ingredients
- Use natural liquid honey without added sugar.
- Sour cream should contain at least 20% fat.
- Eggs and butter should be at room temperature for better mixing.
Small cooking nuances
- Hot layers are easier to trim and shape.
- The cream should be spread in a thin, even layer.
- The finished cake must rest in the refrigerator for at least 4 hours.
Ingredients for the recipe
Ingredients
Novus Natural Polyfleur Honey 250g
100 g
Marka Promo White Crystalline Sugar 1kg
100 g
Ferma Selianske Sweet Cream Butter 73% 180g
100 g
Kvochka Homemade Chicken Eggs C0 10pcs
2 pcs
NZ Baking Soda 450g
2 tsp
Khutorok Premium Wheat Flour 1kg
400 g
Ferma Sour Cream 20% 300g
500 ml
Eko Powdered Sugar 150g
150 g
Mriya Vanilla Sugar 10g
1 tsp
Preparation steps
01
Preparing the honey base - combine honey, sugar, and butter in a saucepan. Heat on low until the sugar dissolves, then remove and cool slightly. ⏱ 10 min.
02
Adding eggs and soda - add eggs one at a time into the warm honey mixture, then stir in the baking soda. ⏱ 5 min.
03
Making the dough - gradually add sifted flour and knead a soft, elastic dough. Divide into 8 parts. ⏱ 15 min.
04
Baking the layers - roll out each piece thinly on parchment and bake at 180°C for 3-4 minutes. ⏱ 40 min.
05
Preparing the cream - whip cold sour cream with powdered sugar and vanilla sugar until thick. ⏱ 10 min.
06
Assembling the cake - spread cream on each layer, stack them, and cover the top and sides with cream. ⏱ 20 min.
07
Chilling - refrigerate the cake for at least 4 hours, preferably overnight. ⏱ 240 min.
08
Tip: Honey cake tastes best after a full day when the layers are completely soaked with cream. You can decorate it with leftover crumbs or drops of honey.
Where to order ingredients
Select the required ingredients in one of the stores
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