Quick Honey Cake Recipe With Coconut Cream Filling

In a mixing bowl, combine sour cream and baking soda. In a saucepan over medium heat, melt together butter, honey, and sugar until liquefied.

Remove from heat and stir in the sour cream mixture until it settles somewhat. Add the eggs and then gradually mix in the flour until you reach a smooth batter.

Spread half of the batter onto a baking mat in a very thin layer and bake at 180°C (356°F) for about 5 minutes or until golden brown.

Carefully remove the baked layer and flip it onto a clean sheet of parchment paper. Repeat this process with the remaining batter. You should end up with two layers measuring approximately 25x35 cm (10x14 inches).

In a mixing bowl, whip the sour cream with coconut sugar until fluffy. In another bowl, whip the heavy cream until stiff peaks form.

Gently combine both whipped mixtures using a spatula, folding from the bottom up to maintain the airy texture.

Spread the cream filling evenly over both baked cake layers. Carefully roll each layer into a log shape.

Place the rolled logs seam-side down and refrigerate for a short time to set the filling.

To make the meringue, whisk the egg whites with sugar until soft peaks form. I recommend using the Swiss method for a smoother texture.

Spread the meringue mixture in a thin layer on parchment paper and let it dry at room temperature for 24 hours until completely firm.

Once the meringue is dried, break it into pieces to use as decoration. Decorate the rolled cake by attaching the pieces of meringue using a dab of melted chocolate.

Your quick honey cake is now ready to be served. Enjoy with your friends and family!