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Honey cake with sour cream buttercream
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Honey cake with sour cream buttercream

180 min4 serv.21 февр. 2026 г.

Description

Homemade baking for tea. I made sour cream–cream frosting for the first time and it exceeded all my expectations! It works great for layering cakes and pastries, and for decorating them, because it holds its shape well. The number of layers depends on the diameter of the pan and how thinly you roll out the dough. Serve warm or chilled. Perfect with tea.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients for making the cake.

  2. 2

    Step 2

    Step 2

    The day before preparation, spoon the sour cream into a colander lined with cheesecloth folded in several layers. Place it on a bowl, cover with a lid, and refrigerate. It is enough for the sour cream to stand overnight. In the morning you will have very thick sour cream.

  3. 3

    Step 3

    Step 3

    Prepare the dough. Break the eggs into a deep bowl and add the sugar.

  4. 4

    Step 4

    Step 4

    Beat the eggs with sugar until foamy.

  5. 5

    Step 5

    Step 5

    In a heavy-bottomed saucepan, put the butter and honey.

  6. 6

    Step 6

    Step 6

    Heat until the butter and honey dissolve, then stir.

  7. 7

    Step 7

    Step 7

    Add the beaten eggs with sugar and baking soda to this saucepan. Stir and heat until the mixture foams.

  8. 8

    Step 8

    Step 8

    Then gradually add the flour.

  9. 9

    Step 9

    Step 9

    Knead a soft, elastic dough that does not stick to your hands. Divide it into 6–7 balls and chill for 30–40 minutes.

  10. 10

    Step 10

    Step 10

    Roll out each ball as thin as you can. The diameter of my layers is 22 cm.

  11. 11

    Step 11

    Step 11

    Bake the layers in an oven preheated to 180–185 °C. Adjust according to your oven. I ended up with 7 layers and one small one for sprinkling over the cake.

  12. 12

    Step 12

    Step 12

    Prepare the cream. Spoon the thick sour cream, prepared in advance, into a deep bowl. Sprinkle with confectioners’ sugar to taste.

  13. 13

    Step 13

    Step 13

    Pour in very cold cream as well.

  14. 14

    Step 14

    Step 14

    Whip the cream until thick and fluffy. Then refrigerate for 30–40 minutes.

  15. 15

    Step 15

    Step 15

    Take the cream out of the refrigerator and spread it between the cake layers.

  16. 16

    Step 16

    Step 16

    Set aside some of the cream for decorating the cake.

  17. 17

    Step 17

    Step 17

    The cake with sour cream–cream frosting is ready. Let it soak through for 7–8 hours, or preferably overnight, then serve.

  18. 18

    Step 18

    Step 18

    Very soft, delicate cake with sour cream–buttercream frosting.