Delicious Caramel Honey Cake Recipe

In a heavy-bottomed saucepan, melt 220 grams of sugar over low heat until it turns into a transparent syrup.

Meanwhile, bring 105 grams of water to a boil. Gradually pour the boiling water into the caramel, stirring continuously.

Be cautious as the mixture will bubble vigorously. Once combined, add 150 grams of cubed unsalted butter, then 95 grams of honey, 3/4 teaspoon of citric acid, and 1.5 teaspoons of baking soda.

Remove from heat and mix thoroughly; the mixture will foam up. Let it cool for about 5 minutes.

Once cooled, add 3 egg yolks and stir with a spatula. Gradually sift in 600 grams of flour and mix gently until combined. Avoid overmixing to prevent the dough from becoming rubbery.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Once the dough is chilled, roll it out on a piece of parchment paper to about 3 mm thick, ensuring it is 1 cm larger in diameter than your cake.

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Bake each layer individually for approximately 6 minutes.

As soon as you remove a hot layer from the oven, use a ring cutter to trim the edges, and place it on a flat surface to cool. Repeat this process until all layers are baked.

For the cream, ensure all ingredients are cold. Begin by whipping 550 grams of sour cream with 150 grams of powdered sugar and vanilla to taste for about 6-7 minutes.

In another bowl, whip 300 grams of heavy cream with a portion of the powdered sugar and then gently fold this into the sour cream mixture.

On each baked layer, spread approximately 100 grams of cream evenly with a spatula.

Once all layers are stacked, cover the cake with a thin layer of cream as well. Wrap the cake in plastic wrap and secure it with a springform ring to press down gently.

Refrigerate the cake and place a small weight on top for 2 hours to allow the layers to set properly.