Classic Honey Cake with Sour Cream Delight

Simple, made from ordinary products, delicious! Classic honey cake is always made with sour cream. It turns out incredibly tender, fragrant and homely. This cake comes out quite large in weight, about one and a half kilograms, it can feed a large company!
cook time: 2h 30 min
Owen Truitt
Classic Honey Cake with Sour Cream Delight

Nutrition Facts (per serving)

305
Calories
11g
Fat
43g
Carbs
5g
Protein

Ingredients (10 portions)

For the cakes:

Honey 100 g
Sugar 200 g
Eggs 2 pc
Butter 50 g
Wheat flour 400 g
Water 20 ml
Soda 1 tsp

For cream:

Sour cream 700 g
Sugar 1 cup
Vanilla sugar 10 g

Recipe instructions

Step 1

Step 1
How to make a classic honey cake with sour cream? Prepare the ingredients for the crusts. Choose natural, aromatic honey; the taste of the cake will depend on its taste.

Step 2

Step 2
How to make cakes? Place the honey in a saucepan and place it on low heat. Wait until the honey is completely melted and heat it until very hot. But donʼt bring it to a boil! Remove the saucepan from the heat.

Step 3

Step 3
Add soda to hot honey.

Step 4

Step 4
Mix everything thoroughly. You should get a fluffy and thick foam.

Step 5

Step 5
Add sugar and water.

Step 6

Step 6
Stir. The mass will calm down, the foam will settle.

Step 7

Step 7
Return the saucepan to the stove over low heat. Heat the mixture, stirring constantly, until the sugar has dissolved as much as possible. The mixture will turn into a fluffy foam again.

Step 8

Step 8
Next, with constant stirring, boil the honey-sugar mixture until caramel color. This will take very little time, literally 4-5 minutes.

Step 9

Step 9
Remove the saucepan from the heat and add the butter. Stir until completely melted. Leave the honey mass for 10-15 minutes to cool slightly.

Step 10

Step 10
Break the eggs into a separate container and lightly beat them with a fork. When the mixture has cooled sufficiently, add eggs to it and immediately stir everything vigorously and quickly.

Step 11

Step 11
Start adding the sifted flour little by little.

Step 12

Step 12
And start kneading the dough. First stir it with a spoon.

Step 13

Step 13
And when the dough becomes thick enough, go to the work bench and stir in the remaining flour. The finished honey cake dough should be very tender, soft and slightly sticky. If the dough is too sticky and spreads across the work surface, add a little more flour. Remember that you may need less or more flour; you can read more about this in the article about flour and its properties, a link to it is at the end of the recipe.

Step 14

Step 14
Divide the finished dough into 8-10 parts.

Step 15

Step 15
Carefully roll each piece of dough into a ball, place them all on a plate, cover with film and place in the refrigerator for 40 minutes.

Step 16

Step 16
Take one ball at a time from the refrigerator. Roll out the dough immediately on baking paper. If it sticks too much, you can lightly dust the paper and rolling pin with flour. Roll out the dough into a layer about 2-3 mm thick.

Step 17

Step 17
Cut a circle of the desired diameter from the layer. I made cakes with a diameter of 20 cm using a regular plate. Collect the trimmings from the cake layers and re-roll them (I collected the trimmings from half the cake layers and from them I got an additional 3 cake layers, and baked the trimmings from the second half of the cake layers and used them to sprinkle the cake). Prick the surface of the cake thickly with a fork.

Step 18

Step 18
Transfer the sheet with the cake onto a baking sheet and place in the oven.

Step 19

Step 19
Bake the cakes at 180°C for about 5 minutes. The cakes bake very quickly, so donʼt be distracted! Your baking time and temperature may vary. You can read more about the operating features of ovens in the article about ovens. The link is at the end of the recipe. While still hot, carefully remove the finished cakes from the paper and place them on a flat surface to cool. Bake all the cakes in this manner.

Step 20

Step 20
This is the stack of cakes I got. Plus more trimmings for sprinkling.

Step 21

Step 21
Prepare the cream. For the cream, it is very important to use fatty sour cream, the fattier the better. If you don’t have the opportunity to take sour cream with a fat content of 30%, then you can add a thickener or pre-weigh the sour cream in cheesecloth to drain off excess liquid.

Step 22

Step 22
How to make cream? Combine sour cream, sugar and vanilla sugar in a bowl.

Step 23

Step 23
Stir with a whisk or even a regular spoon until the sugar dissolves. Thatʼs all, the cream for the honey cake is ready. I do not recommend whipping it with a mixer, as this may cause the cream to become liquid.

Step 24

Step 24
Make crumb topping for the cake. To do this, grind the trimmings to fine crumbs. I used a food processor for this.

Step 25

Step 25
Assemble the cake, alternating layers with cream.

Step 26

Step 26
Also coat the sides of the cake with cream.

Step 27

Step 27
Thoroughly sprinkle the finished cake with crumbs on all sides. Place it in the refrigerator for at least two hours (or better yet, 5-6 hours) for soaking.

Step 28

Step 28
Thatʼs all. Our delicious and tender honey cake with sour cream is ready.

Step 29

Step 29
Bon appetit!

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