Here’s the recipe for a delicious Honey Cream Cake that you can try. It combines soft layers of honey dough with a rich, creamy filling, creating a perfect dessert for any occasion. Here's how to make it, with some tweaks I made to the original recipe I found in a group.
Honey Cream Cake
A perfect balance of honey and cream, this cake is both sweet and satisfying. The dough is soft and easy to work with, while the creamy filling holds everything together.
For the Dough:
- 3 eggs
- 150 g sugar
- 100 g butter
- 4 generous tablespoons honey
- 1 teaspoon baking soda
- 750 g flour (you may need a little more or less, depending on the dough consistency)
For the Filling:
- 1 kg sour cream (30% fat)
- 150 g powdered sugar
- 1 can condensed milk (optional, but it adds sweetness and thickness. If you skip it, add 100 g more sugar)
- 1 tablespoon honey (optional, but it enhances the flavor)
Instructions:
Make the Filling: Start by mixing all the filling ingredients (sour cream, powdered sugar, condensed milk, and honey). Place the mixture in the fridge to cool while you prepare the dough. This will ensure the filling thickens and has a smooth consistency, preventing it from leaking out during assembly.
Prepare the Dough: In a pot, whisk together 3 eggs and 150 g sugar until combined. Add 100 g butter and 4 tablespoons honey, then cook on low heat while stirring constantly. The goal is to melt the butter and dissolve the sugar. Keep stirring until the butter has completely melted.Once the butter is melted, remove the mixture from the heat and stir in 1 teaspoon of baking soda. This will cause a little bubbling. Gradually add the flour (about 100 g at a time), mixing well after each addition. Keep adding flour until the dough pulls away from the sides of the pot. The dough should be soft but firm enough to shape into balls.
Shape the Dough: Transfer the dough to a work surface and divide it into 10 or 12 equal portions. Each ball should weigh around 115 g. Cover them with a clean towel and let them rest for 5 minutes.
Roll Out the Dough: Roll each dough ball on parchment paper with a little extra flour, forming circles of the desired size. I used a 24 cm cake ring to press and cut out perfect circles from the dough, then pierced each with a fork to prevent it from puffing up too much during baking. Bake the dough circles in a preheated oven at 170°C (340°F) for about 5 minutes, until golden brown. Roll out and bake each ball one by one, using parchment paper to prevent sticking.
Assemble the Cake: Once the baked layers are cool, start layering them on a serving platter. Spread 3 generous tablespoons of the filling on each layer, covering evenly. I used a cake ring around the edges to help keep the filling in place, but it’s not necessary because the cream isn’t too runny.
Chill Overnight: Once all the layers are stacked with filling, cover the cake with plastic wrap and let it sit in the fridge overnight. This allows the layers to soften and the cream to meld together perfectly.
Decorate: In the morning, remove the cake ring and smooth out any excess filling around the edges with a knife. To decorate, place the cake on your palm and tilt it over a bowl of cake crumbs (made from leftover dough scraps). Gently press the crumbs onto the sides of the cake. You can also form small balls from the remaining dough crumbs and roll them in a mixture of 1 tablespoon sour cream and 1 tablespoon honey for added decoration. Place these balls on top of the cake. Finally, sprinkle some extra crumbs over the top for a finishing touch.
And that’s it! A Honey Cream Cake that’s rich, creamy, and absolutely delicious. It's not too difficult to make, though I know I’ve described the steps in detail. Trust me, once you’ve made this cake, you’ll want to make it again and again!
Enjoy your cake! 🥰
