Honey dough
0.25 cup
85 g
2.98 oz
2.80 fl oz
0.25 cup
90 g
3.15 oz
2.97 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
3 pc
0.75 cup
185 g
6.48 oz
6.10 fl oz
baking soda
1 tsp
4.92 ml
Raspberry cream
sour cream 20%
0.75 cup
200 g
7 oz
6.60 fl oz
0.75 cup
200 g
7 oz
6.60 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz


Cooking instructions

  1. First you need to melt the honey and add the baking soda to it, stirring it actively. Put it on the heat, and cook until a caramel shade.
  2. Add the butter, and stir until dissolved.
  3. Whip the eggs, gradually adding the sugar, until lightening.
  4. Add the cooled honey mixture, and stir well.
  5. Sift the flour, and knead the dough.
  6. Bake two large rectangular cake layers at 320F for 6-7 minutes.
  7. For the cream, mash the raspberries with a blender. Pour the sugar into a saucepan, wipe the raspberries from the seeds, and cook over a medium heat until lightly thickened. Cool the mass down, and put it in the fridge for 1 hour. Add the sour cream to the cooled raspberries, and mix. That's the cream.
  8. Divide the cake layers into 4 parts, and assemble the cake. Each layer should be well covered with the cream.
  9. Place the finished cake in the fridge for an hour. Grind the remains into crumbs, and decorate the cake.