Recipe

Honey Cake

PREPARATION

1.5 hours

PORTIONS

8 portions

COMPLEXITY

easily

Honey cake is a recollection from those times, when there was no variety of ingredients, and the only cake you could make was a honey cake. 

But from the other side, it is warm memories, as we always baked this cake by ourselves, and were always happy with these sweets. Although, there is nothing complicated in this recipe, all ingredients are simple and available. 

 

Nowadays we can use high-quality ingredients, add natural vanilla, fruit confits or even whipped ganaches. 

My favourite ever variant is with prunes. I tried it first in a Lviv bakery, and then decided to repeat the recipe. 

Ingredients

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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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The method of cooking cakes

In a bowl that you can use for water bath, put eggs, sugar, then stir. Add butter, honey, and baking soda in the end.

Place the bowl on hot water bath. Water must not touch the bottom of the bowl, the letter will be heated with vapour.

Heat the ingredients till baking soda makes a reaction with honey. The mixture will foam and grow in size.

Remove the bowl from the heat, add flour, mix it with the help of wooden spatula.

Wrap the dough in food film and leave it for 1 hour in the fridge.

Divide the dough in 10 equal parts.

Roll it out on parchment to 20 cm in diameter to be able to cut the rings to 18 cm.

Bake it at 180°C for 7-10 minutes. Tha cakes bake quickly, so watch them closely. Cool the baked cakes and cut the 18 cm diameter rings.

The method of cooking cream

Ingredients
Method of cooking

Put the sour cream on cheesecloth and leave it in the refrigerator for 4 hours. Excess liquid should drain.

In a bowl whip the sour cream, cream, sugar powder an vanilla till stable cream.

Cut the prunes in cubes, you can add less than in the recipe, to your taste.

Make the cake. Put in in a fridge for 2 hours.

Make crumbs from biscuit cut-offs. Cover the cale with them.

Leave for 8 hours to stabilize. 

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