Honey Cake
Ingredients
- 6 eggs room temperature
- 1/2 cup honey
- 1 cup sugar
- 2 tsp baking soda
- 150 g butter room temperature
- 3 cups all purpose flour
- for the cream:
- 600 ml regular sour cream (do not use fat free sour cream)
- 1/2 cup Sugar or to taste , 1/2 tsp lemon juice
Preparation
For the cake:
Add the honey and baking soda to a medium sauce pan over medium heat until the honey terns brown, add in the butter and stir until melded
Put the pan away from the heat and set aside
Mix the sugar and eggs together add in the honey mixture and fold in 3 cups flour 1/2 cup at a time with a spatula until no lumps remain
The cake mixture will come out runny
Divide the cake mixture into 4 equal parts
Pour it into 25 cm spring form and bake 1 cake at a time at 180c for 8-10 minutes or until golden
Repeat with remaining cake mixture until you have 4 cakes
Let the cakes cool completely
Cut the 3 cakes in halves so you would have 6 cakes now
Put the 4th cake in a food processor to create bread crumbs
Set aside for later use
For the cream:
Make the cream by beating together sour cream, sugar and lemon juice until thick
Assemble the cake:
Place one baked cake and top with 1/3 cup of sour cream frosting
Place another cake on top of the first layer and lightly press to release any air and add another 1/3 cup of sour cream frosting
Repeat for all remaining cakes and use all the remaining frosting on the top and sides of the cake
Sprinkle top and sides of cake with breadcrumbs you made from the 4th cake
Refrigerate the cake for at least 8 hours before serving
Have a great day lovelies ❤️?