Honey cake without rolling out the layers
Description
Ideally suited for tea and coffee. A honey cake without rolling the layers bakes much faster than the traditional one. In two baking stages you get six layers. If you want a large cake, increase the amount of ingredients. It’s best to use sour cream with at least 20 % fat so the cream isn’t too runny. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Gather all the ingredients we will need.
- 2
Step 2
In a heavy-bottomed pot, combine the honey and soda and set it over the heat.
- 3
Step 3
In a deep bowl, combine the eggs with sugar and salt.
- 4
Step 4
Honey with baking soda should start to turn golden.
- 5
Step 5
Add butter. Stir constantly so that the butter melts completely.
- 6
Step 6
Remove the ready honey caramel from the heat and let it cool slightly.
- 7
Step 7
Beat the eggs with sugar until fluffy.
- 8
Step 8
Add the cooled caramel.
- 9
Step 9
Add the flour in small portions, stirring thoroughly.
- 10
Step 10
The dough is ready.
- 11
Step 11
Spread half of the dough onto a baking sheet lined with parchment paper and smooth it out. Place it in a preheated oven at 180 °C.
- 12
Step 12
The crust bakes quickly, 5–6 minutes.
- 13
Step 13
Cool it slightly and cut it into three layers.
- 14
Step 14
To make the cream, whisk the sour cream with sugar or powdered sugar. I don’t like the cream too sweet, so I add only a little powdered sugar.
- 15
Step 15
Spread the layers with cream.
- 16
Step 16
Assemble the cake. Generously coat the sides with the remaining cream.
- 17
Step 17
Grind the leftover cake layers, add a handful of nuts, and sprinkle the cake with crumbs. Let it soak for at least a couple of hours.
- 18
Step 18
Honey cake without rolling out the layers is a great alternative. It turns out unbelievably delicious!