Quick & Easy No-Roll Honey Cake

Sweet crumb and delicate creamy sour cream! This quick honey cake is prepared simply and without rolling out the cakes. A lazy recipe will save those housewives who don’t want to spend a lot of time in the kitchen preparing one honey cake!
cook time: 5h
Ava Prescott
Quick & Easy No-Roll Honey Cake

Nutrition Facts (per serving)

282
Calories
12g
Fat
32g
Carbs
8g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 350 g
Honey 100 g
Sugar 60 g
Eggs 6 pc
Soda 1 tsp

Cream:

Sour cream 200 g
Heavy cream 200 ml
Condensed milk 2 tbsp

Recipe instructions

Step 1

Step 1
How to bake honey cake faster? Prepare the necessary ingredients for the dough. Take fresh, large, selected eggs. If the eggs are small, take 7-8 pieces. Use premium flour, but look at the consistency of the dough; you may need less/more of it.

Step 2

Step 2
Combine honey and baking soda in a saucepan and place over low heat, stirring constantly.

Step 3

Step 3
When the mixture begins to foam, heat, stirring continuously, for another 1 minute until a light caramel color appears. The darker the honey mass, the darker the cake layers will be.

Step 4

Step 4
Beat the eggs with sugar into a fluffy foam.

Step 5

Step 5
Add the warm honey mixture to the beaten eggs and mix with a mixer until smooth. The mass will be quite liquefied.

Step 6

Step 6
Add the sifted flour and mix everything again with a mixer at low speed.

Step 7

Step 7
The dough will be a little denser than charlotte, but quite fluid.

Step 8

Step 8
Pour the dough into a greased mold (mine is 20x20 cm, but smaller can be done) and bake in an oven preheated to 180°C for about 30-40 minutes. Be sure to check how well the cake is baked inside — the skewer should be dry, especially in the center.

Step 9

Step 9
Remove the finished cake from the mold, carefully wrap it in cling film or a bag and leave to cool at room temperature.

Step 10

Step 10
Cut off the top of the cooled cake; if desired, you can trim the cakes on the sides. Cut the cake lengthwise into 4-5 thin layers.

Step 11

Step 11
Dry the trimmings in a frying pan or in the oven, then crumble them with your hands or grind them in a blender.

Step 12

Step 12
Prepare the necessary ingredients for the cream, they must be cold, especially the cream, because warm cream will not whip.

Step 13

Step 13
First, beat the cold cream with condensed milk with a mixer into a fluffy, stable foam.

Step 14

Step 14
Add sour cream and beat again.

Step 15

Step 15
The cream should be quite stable, non-flowing, the whisk leaves a trace and does not drag on. You can additionally put the cream in the refrigerator for 20-30 minutes to stabilize.

Step 16

Step 16
Spread each cake with sour cream. Donʼt skimp on the cream on the cakes. Part of the cream will be absorbed into the cakes, and the rest will remain as a layer.

Step 17

Step 17
Stack the cakes on top of each other and form a tall cake. Spread the top and sides of the cake with the remaining cream.

Step 18

Step 18
Sprinkle the cake on all sides with crumbs. Place the finished cake in the refrigerator overnight to soak. Bon appetit!

Step 19

Step 19
Before serving, you can decorate the cake with fresh berries.

Additional rubrics

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