HONEY CAKE WITH SEA BUCKTHORN

Ingredients

Cake Layers

170 grams (6 ounces) sugar
2 eggs
50 grams (1.75 ounces) butter
3 tablespoons (1.5 ounces) honey
1 carrot, finely grated
2 teaspoons baking powder
420 grams (14.8 ounces) flour

Custard

600 grams (21.15 ounces) sour cream (30%+)
40 grams (1.4 ounces) sugar
6 tablespoons (3 ounces) sea buckthorn jam

Equipment

Mixing bowls
You'll need a few medium to large mixing bowls for whipping eggs, melting butter, and combining all the ingredients seamlessly. Make sure they're sturdy and of varied sizes for different stages.
Whisk or hand mixer
A whisk or, preferably, a hand mixer will help you achieve that fluffy consistency for your eggs and sugar mixture. It makes the process quicker and more efficient.
Saucepan
Use a small to medium non-stick saucepan for melting the butter and combining it with honey. A heavier base will prevent burning.
Baking sheets
Non-stick or parchment paper-lined baking sheets are essential for baking your cake layers evenly. Consider using a double layer of sheets to avoid hot spots.
Rolling pin
You'll need a rolling pin to roll out your dough evenly. Lightly flour it to prevent sticking.
Round cake cutter
A round cutter, about 22 cm (8.6 inches) in diameter, will help in achieving perfectly uniform cake layers. You can also use a template if you don't have a cutter.

Instructions

Step 1

Whip the eggs with the sugar until they are light and fluffy. Using an electric mixer on high speed can speed up the process.

Step 2

Melt the butter in a saucepan over low heat, then add the honey, whipped eggs, and finely grated carrot. Stir everything together well. Be careful not to overheat the mixture.

Step 3

Remove the saucepan from the heat and add the sifted flour and baking powder. Knead the mixture into a dough. If it's too sticky, you can add a little more flour. The dough should be soft but not sticky.

Step 4

Divide the dough into 6 equal pieces. Cover them with cling film to keep them from drying out. Allowing the dough to rest for a few minutes will make it easier to roll out.

Step 5

Roll each piece of dough into a layer about 0.5 cm (0.2 inch) thick. Cut out circles with a diameter of 22 cm (8.6 inches).

Step 6

Bake each circle in a preheated oven at 190°C (374°F) for about 7 to 9 minutes, or until golden brown. Let the layers cool completely. Using a baking sheet lined with parchment paper will prevent sticking.

Step 7

For the custard, mix the sour cream with the sugar and sea buckthorn jam until smooth. Chilling the custard before assembling the cake can make it easier to spread.

Step 8

Assemble the cake by stacking five of the baked layers, spreading a generous amount of custard between each layer. Cover the top layer and sides with the remaining custard.

Step 9

Crumble the sixth layer into fine crumbs and sprinkle them over the top and sides of the cake. For a neater finish, press the crumbs lightly into the custard.

Step 10

Refrigerate the cake overnight to allow the flavors to meld. Enjoy! The cake tastes even better the next day as the moisture from the custard softens the layers.

Servings

Imagine the delight of your guests as they see this gorgeous Carrot Honey Cake at the center of the table. This cake pairs wonderfully with a hot cup of spiced chai, coffee, or even a soothing jasmine tea. For festive occasions, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The tangy sea buckthorn custard beautifully contrasts with creamy side toppings, elevating every bite. Get creative and decorate the cake with edible flowers or a dusting of powdered sugar before serving. Or how about some fresh berries on top? Not only do they add a pop of color, but they also bring a fresh, juicy element to the mix. And for an extra twist, why not serve slices of this scrumptious cake with a drizzle of caramel or chocolate sauce? This way, you can add an extra layer of flavor that complements the carrot and honey base.

Variations

For a gluten-free version of this Carrot Honey Cake, simply substitute the all-purpose flour with a gluten-free baking mix. Make sure your mix contains xanthan gum or a similar binding agent to maintain the cake's structure. For a vegan variation, replace the eggs with a mixture of flax seeds and water (1 tablespoon ground flax seeds + 3 tablespoons water per egg) and use vegan butter. Swap the sour cream with a dairy-free alternative like coconut cream and make sure to choose a vegan-friendly sweetener.

Faq

How do I know when the cake layers are done?
The layers are done when their edges start to turn golden brown and a toothpick inserted in the middle comes out clean. This usually takes about 7 to 9 minutes.
Can I make the custard in advance?
Yes, you can prepare the custard a day ahead and store it in the refrigerator. Just give it a good stir before using it to assemble the cake.
Why is my dough too sticky?
If your dough is too sticky, try adding a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much at once.
How can I avoid overbaking the cake layers?
To avoid overbaking, keep a close eye on the oven after the 7-minute mark. Set a timer, and use the look and toothpick test to determine doneness.
Can I freeze the assembled cake?
Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
What's the best way to grind the sixth cake into crumbs?
Use a food processor to pulse the sixth cake layer into fine crumbs. If you don't have a food processor, you can place the layer in a ziplock bag and use a rolling pin to crush it into crumbs.