Ingredients

Dough
eggs
3 pc
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
honey
0.50 cup
110 g
3.85 oz
3.63 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
flour
1.75 cup
450 g
15.75 oz
14.85 fl oz
cocoa
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
baking soda
2 tsp
9.84 ml
Custard
heavy sour cream
1.50 cup
400 g
14 oz
13.20 fl oz
cream 33%
0.50 cup
140 g
4.90 oz
4.62 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

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!