Quick honey & cherry cake

Ingredients

Honey cakes

60 grams (2.1 ounces) butter
100 grams (3.5 ounces) sugar
60 grams (2.1 ounces) honey
1 teaspoon baking soda
2 eggs
250 grams (8.8 ounces) flour

The cream

300 grams (10.6 ounces) cream cheese
200 grams (7.1 ounces) whipping cream
50 grams (1.8 ounces) powdered sugar

Cherry filling

250 grams (8.8 ounces) cherries
15 grams (0.5 ounces) starch
50 grams (1.8 ounces) sugar

Equipment

Saucepan:
Essential for heating the butter, sugar, and honey mixture. Ensure it's a medium-sized one to avoid spillage.
Whisk:
Perfect for incorporating the eggs and ensuring the batter is smooth.
Baking sheets:
If you want thinner cakes, opt for two baking sheets; otherwise, one is sufficient for a large plump cake.
Blender:
Necessary for mashing the cherries to achieve that luscious filling.
Cutting tools:
A round cutter with an 11cm (4.35 inch) diameter is recommended for portioning the cakes.

Instructions

Step 1

Combine the butter, sugar, and honey in a saucepan. Heat until the sugar is completely dissolved. Watch carefully to avoid burning.

Step 2

Add baking soda, and whisk actively. The mixture will increase and foam. Remove from heat. This step is crucial for the chemical reaction to take place.

Step 3

Add the eggs one at a time, mixing well with a whisk each time. Make sure the mixture is not too hot to avoid cooking the eggs.

Step 4

Add the flour, and mix with a spoon until you have a fairly liquid sticky dough. The dough should be manageable but still liquid.

Step 5

You can either pour all the dough onto a baking sheet for a large cake, or divide it over two baking sheets for thinner cakes. Both methods work well, choose based on your preference.

Step 6

For the large cake option, bake at 392°F (200°C) for 12 minutes. Then cut out 6 cakes, each 11 cm (4.35 inches) in diameter. Use a cookie cutter or a glass to ensure even circles.

Step 7

Combine all the cream ingredients and whip until smooth. Chilling the bowl and beaters in the fridge helps to whip the cream faster.

Step 8

Mash the cherries with a blender. Mix with the sugar, and bring to a boil. Ensure the cherries are fully mashed for a smoother filling.

Step 9

Dilute the starch with a small amount of water, and pour it into the cherry mixture. Mix vigorously and boil until thickened. Cool the mixture. Stir continuously to prevent lumping.

Step 10

Follow this assembly order: honey cake, cream, cherry filling, honey cake, and so on. Be gentle when layering to prevent the filling from spilling over.

Servings

The moment you've been waiting for—serving your magnificent honey cake is an event in itself!

For a classic presentation: Layer the honey cake, cream, and cherry filling repeatedly, ending with a final layer of frosting and a drizzle of extra cherry sauce on top 🍒.

Feeling adventurous? Dice it up into bite-sized pieces and serve them on skewers for a fun, finger-friendly treat 💃!

Hosting a party? Decorate each slice with a fresh cherry and a mint leaf for an Instagram-worthy dessert plate 📸.

Want a casual vibe? Serve a square piece with a scoop of vanilla ice cream on the side. It will melt right into the flavors of honey and cherries, making every bite a joy ❄️.

Whatever you choose, make sure to serve it chilled for the best taste experience!

Variations

Going Gluten-Free? You can easily swap the regular flour for a gluten-free blend. Ensure it includes xanthan gum to give your cakes the right texture.

No problem! Replace the butter with coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of regular eggs, and choose a vegan cream cheese. Also, be mindful to use a plant-based whipping cream, like coconut or soy whipping cream, and ensure your sugar is vegan-friendly.

Voilà! You now have a gluten-free and vegan version of this delectable honey cake 🍰🌱!

Faq

Why is my batter so sticky and liquidy?
That's totally normal! The batter is supposed to be sticky and liquid. It will firm up once baked.
Can I use a different fruit for the filling?
Absolutely! Feel free to experiment with strawberries, blueberries, or even a mixed berry blend for a unique twist.
How should I store the honey cake?
Store it in an airtight container in the refrigerator. It keeps well for up to 5 days, and some say it tastes even better after a day or two!
Can I freeze the cake layers?
Yes, you can! Freeze the layers individually with parchment paper between them. Thaw them in the refrigerator before assembling.
How can I make my cream frosting smoother?
Make sure all your ingredients are at room temperature before mixing. This will help achieve a smooth, lump-free frosting.
Is there a way to make the cake more moist?
Try brushing a light syrup made of equal parts water and honey over each layer before frosting. This will add moisture and enhance the honey flavor.