Let’s give the floor to Elizabeth: “Do you feel the difference between the winter and the summer cakes?
Or any other, according to the seasons? In summer you don't want to cook the cake for too long, as it’s pretty hot in the house, and you spend more time outside. You also prefer something light in summer.
Many people consider the honey cake exclusively as a winter cake, but I simply adore it, and I cook it at any time of the year, especially since this option is so simple and quick.
This time I made it with less sugar and some barley flour, so the biscuit is not as fluffy as usual!”
For the cake layers:
- 3 eggs | 3.00 items
- 90 g sugar | 3.15 oz
- 100 g honey | 3.55 oz
- 1 tsp baking soda | 1.00 tsp
- a pinch of salt | 0.00 pinch
- 150 g flour | 5.30 oz
For the custard:
- 500 g sour cream (of a high fat content) | 17.65 oz
- 50 g powdered sugar | 1.75 oz
- 8 tbsp water | 8.00 tbsp
- 1 tsp honey | 1.00 tsp
- Whip the eggs with salt and sugar until white.
- Heat the honey with the baking soda over a high heat; the mass will foam strongly, increase in volume and turn white. Boil the mass until caramel color.
- Gradually add the honey mass to the egg mass, gently stirring with a spatula; also add the sifted flour.
- Bake at 170C (338F) for 40 to 50 minutes. You better check the readiness by pressing the biscuit - it should spring.
- For the custard, whisk the sour cream with the powdered sugar.
- Cool the finished biscuit, and cut it into cakes; soak the cake layers and cover them with the custard.
I assembled the cake, then put it in the fridge. When it was soaked, I pressed the top with a device for sculpting dumplings, and then sprinkled it with crumbs. I also poured some honey into the resulting grooves.