- Honey1/4 Cups
- Granulated Sugar3/4 Cups
- Butter2 Tablespoonsunsalted
- Baking soda1 Teaspoons
- All purpose flour3 Cups
- Sour cream32 Ounces
- Powdered sugar2 Cups
- Heavy whipping cream1 Cups
- Fresh berries1/2 Poundsfor topping
1) Preheat the oven to 350 F.
2) Add ¾ cup of sugar, 2 tbsp. unsalted butter and quarter a cup of honey in a saucepan of medium size.
3) Melt the mixture over low heat, and whisk the mixture for about 5 to 7 minutes until the sugar gets melted (Make sure you do not melt it over high heat, as the mixture may scorch to the bottom of the pan and it will be very tough to remove it from the bottom).
4) Remove the pan from heat as soon as the sugar gets dissolved in the pan. Make sure it is still hot.
5) Add beaten eggs in a slow but steady stream. Whisk it vigorously until all the eggs are well mixed. Do make sure that you mix it well so that the eggs are not scrambled.
6) Add baking soda and mix it well. Mix it until there are no lumps in the bowl.
7) Add 3 cups of flour with a spatula, half cup in each addition. Mix flour until the dough comes to a shape of consistency and doesn’t adhere to your hands.
8) Divide the dough into 8 equal parts. (Do try that you divide the dough while it is still warm so that it is easy to roll it out).
9) Flour your kitchen counter well.
10) Then roll out the dough on the kitchen counter and transform it into a circle (9 inches in diameter and 1/8 inches thick).
11) Sprinkle the top with a bit of flour so that the dough doesn’t stick to the rolling pin.
12) Place a 9-inches plate over the rolled dough.
13) Trace around it with a pizza cutter to get an accurate circle.
14) Transfer the dough to a large parchment paper. Set the scraps aside for later use.
15) Bake it for about 5 minutes, so that it turns golden in color.
16) Transfer the cake to a wire rack and allow it to cool completely.
17) Repeat the procedure with the remaining layers as well.
18) Bake the scraps on a re-used sheet of parchment paper.
19) Once baked, allow the scarps to cool down.
20) Crush the scraps with a rolling pin (or pulse them in a food processor) until they turn into finely crushed crumbs.
1) Place a cup of heavy cream in a bowl and beat it well for about 2 minutes on high speed until it becomes fully and stiff peaks are formed.
2) Mix 32 ounces of sour cream with 2 cups of powdered sugar.
3) Add whipped cream in the sour cream.
4) Refrigerate until you intend to use it.
1) Apply one-third of a cup of frosting on each layer of the cake (don’t skimp as the cake needs to absorb some of the cream in order to become ultra soft).
2) Press the cake layers gently. Make sure there are no air gaps as you press the cake layers.
3) Frost the top and sides of the cake with the remaining frosting.
4) Use breadcrumbs to dust the top and sides of the cake.
5) Use a plastic wrap to cover the cake and refrigerate it overnight, and allow the cake to absorb cream and get soft.
It is a very nice and tasty honey cake. This is served both in cool and hot forms. The cake has been many times prepared at home by me. It is one of my favorite desserts. Whenever my friends are arriving and we are to enjoy the weekends, I always prepare this cake. Serve it with coffee or tea, and enjoy!