1.50 cup
400 g
14 oz
13.20 fl oz
3 pc
0.25 cup
80 g
2.80 oz
2.64 fl oz
0.75 cup
200 g
7 oz
6.60 fl oz
baking soda
1 tsp
4.92 ml
strawberry puree
0.75 cup
160 g
5.60 oz
5.28 fl oz
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sour cream (25%)
2.75 cup
700 g
24.50 oz
23.10 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz


Enjoy the recipe for a delicious Honey cake with strawberry jelly!

It has a beautiful cut and an amazing taste!

Try it!



  • 400 g flour | 14.10 oz
  • 3 eggs | 3.00 items
  • 80 g honey | 2.80 oz
  • 200 g sugar | 7.05 oz
  • 1 tsp baking soda | 1.00 tsp

Cooking instructions:

  1. Combine the eggs, sugar and honey, and put the mix on a medium heat in a saucepan with a thick bottom.
  2. Bring the mass to the first bubbles with continuous stirring. Remove it from the heat. Mix the flour and the baking soda. Add 1/2 glass (0.30 fl oz) of flour, and mix. Place back on a medium heat, and bring to the first bubbles on the surface of the liquid (stir all the time!).
  3. Remove the mass from the heat. Stir in the remaining flour. Knead the dough. Divide it into 8 equal pieces, and roll the balls out of them. Wrap each ball in plastic, and put in the fridge for an hour (or in the freezer for 20 minutes).
  4. Remove the dough from the fridge, and roll each piece into a thin circle about 20 cm (7.9 inch) in diameter.
  5. Bake each cake layer on a dry baking sheet sprinkled with flour in the oven preheated to 180C (356F) for 5 minutes.
  6. Cut off the still hot cakes with a ring or a knife to a diameter of 18 cm (7 inch). Chop the cuttings, and then use it for sprinkling the finished cake.


For the jelly (the calculation is for 1 layer, and you will need 3):

Heat 160 g (5.65 oz) of strawberry puree with 40 g (1.40 oz) of sugar. Cook until the sugar dissolves. Pour in 5 g (0.20 oz) of agar, and boil for 2 minutes, stirring. Cool a little puree with agar, and mix; pour the mass into an 18 cm (7 inch) ring, covered with foil. The agar-based jelly stabilizes even at the room temperature, but the fridge will fasten this process.



  • 700 g sour cream (25%) | 24.70 oz
  • 100 g sugar | 3.55 oz (you may vary this amount)

Mix everything until smooth.

Cake assembling

Assemble the Honey cake!

Grease each cake layer with the crème (you will need approximately 2.5 tbsp for each layer). Spread the jelly on the crème randomly. You better assemble the cake in a ring. Let it cool and soak. The next day, remove the ring, and grease the sides and the top with the crème. Sprinkle the finished cake with crumbs from the scraps.

Put the cake in the fridge for another day (or at least half a day).

Bon Appetit!