Let’s give the floor to Nadezhda: "Well, here it is, the recipe for the MOST delicious honey cake in the world! This is a true fragrant honey cake. Another wonderful feature of the recipe is that you don’t have to roll out the cake layers for too long: the dough is liquid, and you just need to spread it quickly with a spoon!”
The calculation is for 8 cake layers with a diameter of 20 cm (8 inch).
- 320 g honey | 11.30 oz
- 60 g sugar | 2.10 oz
- 75 g butter | 2.65 oz
- 110 g sour cream | 3.90 oz
- 1 tsp baking soda | 1.00 tsp
- 3 eggs | 3.00 items
- 300 g flour | 10.60 oz
- Melt the butter with the honey and the sugar; add the sour cream mixed with the baking soda. Mix the dough well and remove it from the heat.
- The mass will foam a lot, that's ok!
- Stir in the eggs (you better use a mixer) and the flour.
- Pour the 120 g (4.25 oz) of the dough on the parchment, and spread it with a thin layer (larger than the diameter of the future cake: the trim will go for sprinkling).
- Bake each cake layer at 180C (356F) for about 10 minutes until golden brown. Cut the hot cakes to the desired shape.
- 600 g sour cream 30% | 21.15 oz
- 180 g sugar | 6.35 oz
- 400 g cream 35% | 14.10 oz
For the custard, whip the cream separately until rush; whip the sour cream with the sugar, and combine both masses.
Cover the cakes with the custard, and refrigerate the honey cake overnight. It is more convenient to assemble it in the mold, but you can also use none.
As you can see in the picture, the cake is layered with some berry confiture. You can also make a couple of layers with the caramelized bananas.
To cook the bananas, heat 30 g (1.05 oz) of butter with 30 g (1.05 oz) of sugar in a frying pan; add the banana slices (not too thin), and pour them over with some lemon juice. Fry the bananas over a high heat from both sides.