Cake layers

  • 250g (8.80 oz) sugar
  • 2 tbsp (2.00 tbsp) honey
  • 50g (1.75 oz) butter
  • 2 eggs (2.00 items)
  • 1 tsp (1.00 tsp) baking soda
  • 550g (19.40 oz) flour

Apricot coulis

  • 250g (8.80 oz) apricot puree
  • 80g (2.80 oz) sugar
  • 5g (0.20 oz) pectin


  • 600g (21.15 oz) sour cream (25-30%)
  • 300g (10.60 oz) cream (33-36%)
  • 150g (5.30 oz) powdered sugar
  • 1 tsp (1.00 tsp) vanilla extract
  • 2 sachets (2.00 items) thickener for cream

Finishing custard

  • 200g (7.05 oz) sour cream (25-30%)
  • 100g (3.55 oz) cream (33-36%)
  • 80g (2.80 oz) powdered sugar
  • 0.5 tsp (0.50 tsp) vanilla extract
  • 1 sachet (1.00 item) thickener for the cream


  • Heavy-bottomed saucepan

    Allows for even heating and prevents sugar from burning while making the cake batter.

  • Whisk

    Essential for combining the sugar, honey, butter, and eggs into a smooth mixture.

  • Sieve

    Sifting the flour ensures there are no lumps and helps create a lighter cake.

  • Rolling pin

    For rolling out the dough into thin, even layers; dust it with flour to avoid sticking.

  • 18-24 cm Ring Mold

    Helps in cutting perfect cake circles; you can also use it to assemble the cake.

  • Parchment paper

    Needed for rolling out the dough and baking the cake layers without sticking.

  • Pastry bag

    Makes applying the apricot coulis and custard easier and more controlled.

  • Planetary mixer

    Perfect for whipping cream and custard to the right consistency with minimal effort.


Step 1

Hello everyone! I’d like to offer you a wonderful recipe for a fluffy honey cake with flavorful apricot coulis.

Step 2

For the cake layers, whisk together the sugar, honey, butter, and eggs in a heavy-bottomed saucepan. It doesn't matter if these ingredients are cold or at room temperature. Using a heavy-bottomed saucepan ensures even heat distribution.

Step 3

Place the mixture on low heat, stirring continuously, until the sugar crystals dissolve completely. Remove from heat and add the baking soda, mixing well until it foams. Stirring continuously helps to prevent scorching.

Step 4

Sift 550g (19.40 oz) flour into a large bowl, setting aside 50-60g (1.90 oz) in another container. Pour the egg-honey mixture into the flour and mix with a spoon before kneading into a soft, elastic dough. If needed, use the reserved flour to prevent over-sticking. Avoid adding too much flour to ensure the layers remain tender.

Step 5

Place the dough in a plastic bag or wrap in cling film, letting it rest at room temperature for 30 to 40 minutes, or in the fridge for 15 to 20 minutes if in a hurry. Resting relaxes the gluten, making the dough easier to handle.

Step 6

Preheat the oven to 180°C (356°F). Prepare 6 to 12 parchment papers for rolling out the dough. Roll the dough on the parchment to 2-3 mm (0.07 to 0.12 inches) thick circles, using a 18-24 cm (7 to 9.5 inch) ring mold to cut them. Optionally, prick the dough with a fork. Pricking the dough helps prevent bubbling during baking.

Step 7

Bake each dough circle in the preheated oven for 3 to 4 minutes until golden brown. Do not overbake. Remove from oven, and let cool. Repeat for remaining dough. Lightly golden and soft layers ensure they remain tender once assembled.

Step 8

For the apricot coulis, heat the apricot puree in a thick-bottomed saucepan to 30-45°C (86 to 113°F). Mix sugar and pectin, gradually adding to the puree while whisking. Bring to a boil and cook for 4 to 6 minutes. Remove from heat and let cool to room temperature. The thickness of the coulis can be adjusted by simmering longer or using more or less pectin.

Step 9

For the filling, whip chilled sour cream and cream with powdered sugar and vanilla extract in a mixer at medium speed. Gradually add the thickener and continue whipping until thick. Avoid overwhipping to maintain a stable and creamy texture.

Step 10

For assembling, lightly grease a plate with custard to secure the first cake layer. Spread a generous amount of custard followed by a layer of apricot coulis. Repeat until all layers are used. Coat the final cake with custard and refrigerate for 4 to 6 hours for stabilization. Using a ring mold helps in even layering and stabilization.

Step 11

For the finishing custard, whip chilled sour cream and cream with powdered sugar and vanilla extract until thickened. Add the thickener gradually and monitor consistency to prevent overwhipping. Spread the finishing custard over the cake and decorate as desired.


One of the magic aspects of this honey cake is its versatility in serving. You can slice it up and serve it traditional style on fine china, paired with a cup of robust coffee or an aromatic tea. The combination of sweet and tangy flavors will transport you to a cozy café in Paris.

If you’re planning a relaxed afternoon tea, why not present this cake as a centerpiece? Garnish with fresh apricots, edible flowers, or a dusting of powdered sugar. The vibrant colors and rich textures will undoubtedly draw eyes and appetites.

For a more casual vibe, consider layering the cake in a trifle dish and serving it as a scooped dessert. Add an extra dollop of whipped cream on top and maybe a sprig of mint for that Instagram-worthy finish. Trust us; it’s a hit at potlucks and family gatherings!


If you're looking for gluten-free options, swap the regular flour with a high-quality gluten-free blend. Make sure to add a bit more moisture—think an extra dollop of sour cream or a splash of almond milk, to keep the texture just right.

For a vegan variation, replace the eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg), use a dairy-free butter substitute, and opt for coconut cream instead of sour cream and regular cream. Don't forget to use a vegan thickener for your custard. Adjust sweetness with maple syrup or agave if needed, and you have yourself a vegan-friendly delight!


  • Can I make the cake layers in advance?

    Yes, you can make the cake layers a day ahead and store them in an airtight container to keep them fresh.

  • What if I don't have a ring mold?

    If you don’t have a ring mold, you can use any round object as a guide or simply cut around a template, such as a dinner plate.

  • How can I prevent the custard from becoming too runny?

    Ensure your cream and sour cream are well-chilled before whipping. Adding the thickener gradually also helps achieve the right consistency.

  • Can I use a different fruit for the coulis?

    Absolutely! Feel free to substitute apricots with cherries, strawberries, or even blueberries. Adjust the sugar to suit the fruit’s natural sweetness.

  • Any tips for making the perfect dough?

    Be gentle with the flour; add it slowly to prevent a tough dough. The dough should be slightly sticky to yield tender cake layers.

  • What's the best way to store the cake?

    Store the finished cake in the refrigerator. Cover it lightly with plastic wrap to prevent it from drying out and enjoy within 3-4 days for the best flavor.

Nutrition facts

Recipe Yield:12 servings
Calories:Estimated calories for the entire recipe is between 4000-4500 kcal.
Calories (Min - Max):4000 - 4500
Total Fat:220g
Saturated Fat:130g
Total Carbohydrate:460g
Total Sugars:300g