Tender Honey Lemon Cake with Sour Cream

Cakes without butter and cooking honey, cream — sour cream! This is the most delicate and easiest to prepare Honey cake. The main thing is not to forget to knead the dough in advance. Moist, moderately sweet, with a light citrus note and aromatic prunes.
cook time: 1h
Liam Carson
Tender Honey Lemon Cake with Sour Cream

Nutrition Facts (per serving)

255
Calories
12g
Fat
29g
Carbs
5g
Protein

Ingredients (8 portions)

For the cakes:

Eggs 2 pc
Wheat flour 310 g
Sugar 100 g
Honey 150 g
Soda 8 g
Salt 1 tsp

For cream:

Sour cream 1000 g
Sugar 30 g
Prunes 100 g
Lemon zest 1 tsp
Lemon juice 2 tbsp

Recipe instructions

Step 1

Step 1
Sift the flour. Fat honey or melt. Soda 8 g or 1 tsp. no slide.

Step 2

Step 2
I mix everything and knead a homogeneous dough. This is how it will turn out. Cover with a towel or cling film and leave at room temperature for 4 days. I put it in the oven (off)

Step 3

Step 3
This is the dough after time. It practically doesnʼt change.

Step 4

Step 4
Sprinkle well with flour and divide into 12 equal parts. In general, the weight of the dough is 664 g. I will make a square cake 22*22. And I roll out the cakes a little thicker than for the Napoleon cake. I donʼt like thin ones. But they grow well during baking.

Step 5

Step 5
I immediately roll it out on a Teflon mat on which I will bake. The cakes can be cut immediately to the desired size, but I will trim them after baking. I will cut it out using a template from parchment paper. Before baking, I prick it with a fork and put it in a preheated oven at 170 degrees, bake until golden brown. This is approximately 3-5 minutes. And to make things go faster, while one cake is in the oven, I then roll out the next one.

Step 6

Step 6
When the cake cools down, it comes off the Teflon mat without any problems.

Step 7

Step 7
This is how the stack of cakes turned out.

Step 8

Step 8
Ruddy, golden.

Step 9

Step 9
I cut it to the desired size. If you don’t roll out the cakes too thin and don’t over-dry them in the oven, they will be trimmed without any problems. They rise well during baking.

Step 10

Step 10
This is the number of trims. But this time they were not useful to me :)

Step 11

Step 11
But you can show a slice. The cakes are very light, tender, porous and airy.

Step 12

Step 12
The cakes are ready, letʼs make the cream. I mix sour cream, zest, juice, sugar, vanillin. I will add prunes separately. In general, lemon zest and juice can be replaced with any citrus (lime, orange, tangerine). It will also be very tasty.

Step 13

Step 13
And on each cake I put 2 heaped tablespoons of cream. I level and distribute the prunes. And so on...

Step 14

Step 14
I grease the top with a thin layer of cream and put it in the refrigerator for at least 2-3 hours, or better yet, overnight. You can immediately decorate with crumbs from the scraps. But I had a different idea;) The weight of the cake is 1.5 kg. Height 6 cm.

Step 15

Step 15
When the cake was soaked on top, a nice thick layer of sour cream was applied. Trimmed the edges. You can leave it as cake, but...

Step 16

Step 16
I wanted cakes.

Step 17

Step 17
Decorated with homemade white chocolate honeycomb...

Step 18

Step 18
And you can fly :)

Step 19

Step 19
This tenderness can be eaten with your lips. The cake just melts in your mouth... Tender, airy, moist, moderately sweet with a slight sourness and aromatic prunes. Believe me, this is a very, very, very tasty cake. I hope you like the recipe!!! Have a great mood everyone!!!

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