• 400 grams (14.10 ounces) flour
  • 3 eggs (3 pcs)
  • 80 grams (2.80 ounces) honey
  • 200 grams (7.05 ounces) sugar
  • 1 teaspoon baking soda (1 tsp)


  • 160 grams (5.65 ounces) strawberry puree
  • 40 grams (1.40 ounces) sugar
  • 5 grams (0.20 ounces) agar


  • 700 grams (24.7 ounces) sour cream (25%)
  • 100 grams (3.55 ounces) sugar


  • Mixing Bowls

    Use a set of nested mixing bowls to handle both dry and wet ingredients without any mess.

  • Saucepan

    A medium-sized, thick-bottomed saucepan will ensure even heating for the sugar and honey mixture.

  • Rolling Pin

    Opt for a non-stick rolling pin to make rolling out the dough easier and prevent sticking.

  • Baking Sheets

    Line your baking sheets with parchment paper for an easy clean-up and perfect baking.

  • 18 cm (7 inch) Ring

    Ideal for shaping and cutting the dough and jelly layers uniformly.

  • Sieve

    Using a fine mesh sieve will help you evenly sprinkle flour and crumbs over your cake.


Step 1

Step 1: Combine the eggs, sugar, and honey in a saucepan with a thick bottom. Cook over medium heat, stirring continuously, until bubbles form. Remove from heat. Make sure the mixture doesn't boil. This helps keep the eggs from curdling.

Step 2

Step 2: Mix the flour and baking soda together and add ½ cup of the flour mixture to the egg mixture. Stir well and return to medium heat until bubbles form again. Remove from heat and stir in the remaining flour. Knead the dough until smooth. It may be helpful to sift the flour to avoid lumps.

Step 3

Step 3: Divide the dough into 8 equal pieces. Roll each into a ball, wrap in plastic, and refrigerate for 1 hour (or freeze for 20 minutes). Chilling the dough makes it easier to roll out and handle.

Step 4

Step 4: Preheat the oven to 180°C (356°F). Roll each piece of dough into a thin circle, about 20 cm (7.9 inches) in diameter. Bake each circle on a lightly floured baking sheet for 5 minutes. Once baked, trim each circle to a diameter of 18 cm (7 inches) while still hot. Reserve the trimmings for later use. Using a round template or cake ring can help create even layers.

Step 5

Step 5: To make the jelly (for 1 layer, you'll need 3 layers total), heat 160 grams (5.65 ounces) of strawberry puree with 40 grams (1.40 ounces) of sugar until the sugar dissolves. Add 5 grams (0.20 ounces) of agar and boil for 2 minutes, stirring. Cool slightly, then pour into an 18 cm (7 inch) ring lined with foil. Refrigerate to set. Agar sets quickly, so work fast once it’s off the heat.

Step 6

Step 6: For the creme, mix 700 grams (24.70 ounces) of sour cream (25%) with 100 grams (3.55 ounces) of sugar until smooth. Adjust the sugar to your taste if needed.

Step 7

Step 7: Assemble the cake. Place one cake layer in a cake ring and spread approximately 2.5 tablespoons of creme over it. Place a layer of jelly on top, followed by more creme, and repeat until all layers and jelly are used. Chill the cake to set. Assembling in a ring ensures a neater finish and even layers.

Step 8

Step 8: Remove the cake ring, spread creme around the sides and top, and sprinkle with the reserved crumbled cake trimmings. Refrigerate the cake for at least half a day (or preferably overnight) before serving. Enjoy! Longer chilling improves flavor and texture.


Picture this: you’ve just completed your layers of tender cake and luscious crème, and now it's time to present it. This Honey Cake isn't just a dessert; it's an experience. Consider serving it on a vintage cake stand to showcase its beautiful layers. Add a touch of elegance with a dusting of powdered sugar on top, and garnish with fresh strawberries to echo the jelly within. For a dreamy brunch, pair this slice of heaven with a mimosa or fresh-brewed herbal tea. Hosting a dinner party? A dollop of freshly whipped cream on the side, along with a scattering of mint leaves, will elevate your cake to five-star status. Better yet, why not take it to the next level with a topping of crunchy almond slices or drizzle of honey? The possibilities are endless, and your taste buds will thank you for the extra flair.


To make this delightful cake gluten-free, simply substitute the regular flour with a 1:1 gluten-free flour blend. This swap ensures you maintain the same texture and taste. For a vegan version, replace the eggs with flaxseeds or chia seeds mixed with water (1 tbsp seeds + 3 tbsp water per egg), use agave syrup instead of honey, and swap out the sour cream with coconut cream. You'll still get that rich, creamy feel without any animal products.


  • My dough is too sticky; what should I do?

    Sprinkle some additional flour on your work surface and hands. If it's still sticky, refrigerate the dough for a bit longer.

  • Can I use a different fruit for the jelly layer?

    Absolutely! Feel free to use your favorite fruit puree like raspberry, blueberry, or even mango.

  • How do I avoid overcooking the cake layers?

    Keep an eye on them; baking time is short. Five minutes in a preheated oven at 180C (356F) is usually perfect.

  • Why does my jelly not set properly?

    Make sure you boil the agar mixture for the full two minutes and let it cool down enough before pouring.

  • Can I prepare the cake in advance?

    Yes, this cake actually tastes better the next day as the flavors meld together. Simply refrigerate it overnight.

  • How can I achieve smooth and straight cake layers?

    Use a cake ring to shape and cut the layers, and assemble the cake within the ring for perfect alignment.

Nutrition facts

Recipe Yield:1 cake
Calories:Approx. 4500-5000 calories per cake
Calories (Min - Max):4500 - 5000
Total Fat:215
Saturated Fat:135
Total Carbohydrate:600
Total Sugars:380