Ingredients
Method
What is a perfect Honey cake for you? Here we have a soft, fluffy, porous cake. Delicious chocolate biscuit layers with sour cream custard, walnuts and prunes… Isn’t it yummy?
Cake layers
Diameter 19-20 cm (7.5 to 8 inch).
You will need:
- Eggs - 3 pcs
- Sugar - 150g | 5.30 oz
- Honey - 110g | 3.90 oz
- Butter - 100g | 3.55 oz
- Flour - 450g | 15.85 oz
- Cocoa - 50g | 1.75 oz
- Baking soda - 2 tsp
Cooking:
Take a bowl, and mix the eggs with butter, honey and sugar. Put it in a water bath, warm until smooth and add the baking soda. The blend will increase in volume. Remove it from the heat; add the sifted flour and cocoa. Add flour in portions. When the dough is ready, cover it with plastic wrap and refrigerate for 30 to 60 minutes. Next, make a “sausage” and roll each piece of dough to the diameter of the mold. Bake in the oven to preheated to 180 degrees (356F) for about 5 minutes.
Custard
You will need:
- Heavy sour cream 400g | 14.10 oz
- Cream 33% 140g | 4.95 oz
- Powdered sugar 40-50g | 1.75 oz
Whip the cream with powdered sugar until fluffy and combine with the sour cream; then whip it a little.
You can also add prunes and walnuts to the filling.
Cake assembling
You better use a ring. Cover each biscuit layer with the cream, put the cake in the fridge for 4 to 5 hours. Then cover it with the cream and some cake crumbs.
Enjoy your tea!
