Ingredients

Dough

✨ Flour - 400 grams (2.5 cups)
✨ Sour cream - 135 grams (0.5 cup)
✨ Butter - 100 grams (0.5 cup)
✨ Honey - 140 grams (0.5 cup)
✨ Sugar - 90 grams (0.5 cup)
✨ Baking soda - 7 grams (1 teaspoon)
We recommend:

Cream

✨ Sour cream (20-25%) - 400 grams (2 cups)
✨ Heavy cream (33-35%) - 400 grams (2 cups)
✨ Powdered sugar - 70 grams (0.5 cup)
✨ Vanilla to taste
We recommend:

Instructions

Step 1

Prepare the Dough

Heat butter, sour cream, honey, and sugar in a double boiler until honey and sugar are fully dissolved.
Add baking soda to the mixture. It will foam up; wait until the foam settles and the mixture cools to 30-35 degrees Celsius (86-95 degrees Fahrenheit).
Gradually add sifted flour and knead into a dough.
Do not overwork the dough. Wrap it in plastic wrap and refrigerate for one hour until it firms up.

Step 2

Bake the Cake Layers

Divide the dough into 10-12 parts. Roll each part on parchment paper or a silicone mat.
Cut the rolled dough into 18 cm (7 inches) circles. Poke holes in each circle with a fork.
Bake each layer in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 3 minutes until golden.
While the layers cool, prepare the cream.

Step 3

Make the Cream

In a bowl, whip cold heavy cream with powdered sugar and vanilla to stiff peaks (do not overwhip!).
Fold in sour cream gently with a spatula.

Step 4

Assemble the Cake

Once cake layers are completely cooled, start assembling the cake.
Set aside one cake layer for crumbs.
Set aside 100 grams (0.5 cup) of cream for coating.
Spread remaining cream on each layer except the top one. Press the assembled cake with a ring mold for even layering (optional) and refrigerate for 6-8 hours to set.
Remove the ring mold and coat the top and sides of the cake with reserved cream.
Blend the reserved cake layer into crumbs. Sprinkle the crumbs on the cake.
Decorate with berries, fruit, or nuts as desired.
Optional filling: add cherry, raspberry, or black currant jam for a tangy touch. Enjoy!

Servings

Once your masterpiece is assembled and chilled, it's time to serve up some happiness! 🍰

For a show-stopping presentation, garnish your honey cake with fresh berries, fruits, or a sprinkle of nuts. These not only add visual appeal but also bring additional flavors and textures to your dessert. 🍓🍇🥜

Feeling a little extra? Drizzle some caramel or chocolate sauce over the cake slices or serve with a scoop of vanilla ice cream. Pairing it with a hot cup of tea, coffee, or even a glass of cold milk can elevate the experience even further! ☕🥛

Storing leftovers? This cake keeps well in the refrigerator for up to a week, making it perfect for make-ahead planning. Just remember, the longer it sits, the better the flavors meld together. Enjoy every bite! 😋

Equipment

Variations

Want to make this honey cake gluten-free? 🌾

No problem! Simply substitute the flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or another binding agent to maintain the cake's structure.

For a vegan version 🍯🌱:

  • Replace butter with vegan butter or coconut oil.
  • Swap out sour cream with a plant-based alternative like cashew cream or coconut yogurt.
  • Use a dairy-free whipping cream for the heavy cream, and ensure your sugar is vegan-friendly.
  • Try agave syrup or maple syrup in place of honey to keep it plant-based.

Faq

  • How do I know when the cake layers are done baking?

    The layers should be golden brown and firm to touch. This usually takes around 3 minutes in a preheated oven at 200°C (392°F).

  • How can I prevent the dough from sticking while rolling out?

    Sprinkle a little flour on the parchment paper or silicone mat and on top of the dough. Use a rolling pin with an even, firm pressure.

  • Can I make the dough ahead of time?

    Yes, you can make the dough and refrigerate it for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

  • What if I don't have a ring mold?

    No worries! You can still layer the cake as evenly as possible by eyeballing it. Just take your time to align each layer as you go.

  • Can I add different flavors to the cream?

    Definitely! You can experiment by adding a bit of lemon zest, cocoa powder, or even almond extract to the cream for a unique twist.

  • How do I achieve that perfect crumb coating?

    Process the reserved cake layer into fine crumbs using a food processor. Gently press the crumbs onto the coated cake, ensuring even coverage all around.

Nutrition facts

Delicious Egg-Free Honey Cake
Recipe Yield:12 servings
Calories:Approximately 500 calories per serving
Calories (Min - Max):450 - 550
Total Fat:32g
Saturated Fat:19g
Protein:6g
Total Carbohydrate:43g
Total Sugars:24g