My famous Honey Cake recipe
This Honey Cake is light, creamy and with just enough sweetness. It’s made with multiple layers and sour cream filling as main ingredients, but I have added few tweaks to make it extra delicious. Secrets revealed along the way…
Since this is my husband’s favourite cake (he has quite the sweet tooth), I have made in many many many many times.
Approximate time to make this is between 2-3 hours as it depends on your skill set and it will weight about 1,6kg.
Plus, a little patience (I am lying, a lot of patience) is needed because the cake has to rest in the fridge for at least 12 hours. This allows all the flavours and layers to blend together beautifully. The longer it sits, the better it tastes. But resisting it that long is the hardest part — you’ve been warned!
Are you ready? Let’s start!
Ingredients (serves 16-18)
For the dough:
3 eggs
2 tbsp brown sugar
2 tsp baking soda
1 cup soft honey (360 g)
3 cups flour (400 g)
For the filling:
1 litre low-fat sour cream
1 can ready to use caramel (my secret ingredient nr.1)
2 tbsp brown sugar
Juice of half the lemon (my secret ingredient nr.2)
Decorating:
Whatever you want. I usually use crushed peanuts on top but anything should work
Tools needed:
Flat baking tray
Baking paper
Spatula
Pencil
Plate 20-24cm in diameter
Method
Make the dough:
Beat the eggs with sugar using mixer, then add honey.
Mix in baking soda and flour. The dough will be sticky and thick consistency (but spreadable).
Preheat oven to 175°C fan-forced.
Take 20-24 diameter plate (you can also do square shape if you want) and with pencil draw the circle onto baking paper. I find this is the easiest way to form nice round cake as I don't have fancy tools for baking. Repeat on multiple sheets..
Using spatula spread a very thin layer of dough onto baking paper (almost see-through). Don't worry, doesn't need to be perfect as we will trim the edges lter.
Bake for 3–4 minutes until golden and slightly puffed (set time as they bake quickly).
Take out and peel off the paper carefully, and let cool.
Repeat until you have 6–8 bases (layer quantity will depend on the layer size & shape you decide to make).
Prepare the filling:
Mix sour cream, brown sugar, and lemon juice.
Stir caramel in a separate bowl until smooth and free of clumps.
Assemble the cake:
Place cooled layers on top of each other and trim clean edges so they all align nicely (these later will be used for decoration)
Place the first base on a tray you want your cake to be sitting. Spread first layer with caramel.
Add the next layer and spread with 5-6 large tablespoons of sour cream mix.
Keep layering with sour cream filling.
Coat the top and sides with leftover caramel (or sour cream, whichever has been left).
Use blender to crush cake trimmings to make fine crumbs.
Spread crumbs onto the top and sides and decorate with whatever you want.
Chill:
Refrigerate for at least 12 hours before serving.
Enjoy your Latvian Honey Cake!
P.S. Feel free to share how it went and if you need any tips :)