Traditional Honey Cake Recipe for Every Occasion

In a heavy-bottomed saucepan, crack the eggs, add sugar, and a pinch of salt. Stir well with a whisk until the mixture is smooth and combined.

Cut butter into small cubes and add it to the egg mixture. Mix thoroughly.

Place the saucepan over medium heat and gently warm the mixture until it starts to bubble. Keep stirring to prevent it from sticking.

Remove the saucepan from heat, then add the baking soda. Stir vigorously as the mixture will expand and become airy.

Let the mixture cool down to approximately 37 degrees Celsius (98.6 degrees Fahrenheit).

Gradually sprinkle 1/3 of the flour into the mixture and mix well until not a lump remains.

Dump the remaining flour onto a clean surface and transfer the dough onto it. Knead until the dough becomes elastic but still slightly sticky.

Wrap the dough in plastic wrap or place it in a bag and refrigerate for 1 to 2 hours to firm up.

Once chilled, roll the dough into a log shape and divide it into 12 equal parts for the cake layers.

Using parchment paper, roll each part into a circle. You can use a ring (approximately 16 cm or 6.3 inches) to guide the size but do not cut it yet.

Pierce each dough round with a fork to allow steam to escape during baking. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 5 minutes or until they turn golden brown.

While the layers are still hot, cut out the circles using a plate or the ring if you have it.

Spread a generous layer of cream on each baked layer. Don’t forget to coat the top and sides of the cake for a nice finish.

Wrap the cake in parchment paper and refrigerate for at least 6 to 7 hours, preferably overnight, to let the flavors blend.

After it has chilled, you can smooth the exterior with cream cheese frosting if desired. More about the cream recipe is available on my TG channel.