I have always wanted to try to make this cake. Let me tell you I am so happy I made it. It was Delicious. Notice the past tense. My husband and I devoured this cake in no time.
Let’s cook and have fun together! 🙂
Ingredients
Cake
- 100 grams Butter
- 4 tbsp Honey
- 1 tsp Baking Soda
- 3 1/2 Cups Flour
- 3 Eggs
- 3/4 Cup Sugar
Cream
- 450 grams Sour Cream
- 1 cup Heavy Cream
- 1 cup Powdered sugar
- 1 tsp Vanilla Extract
Making the cakes
In a bowl, I put the eggs and sugar and mixed well. When incorporated, I added the honey and butter then placed the bowl over a pan containing boiling water (I made sure the bowl does not touch the water “Bain-Marie”). I Kept whisking the ingredients in the bowl while it is over the pan until the butter melted and everything was combined. I needed to keep whisking so that the eggs do not form any curds as they heat up.
I then removed the bowl from the pan and added the baking soda and whisked again. After that, I added the flour and mixed to form my dough.
I kneaded the dough for a couple of minutes and divided it into 8 pieces formed into balls. I then rolled each piece into a large thin circle. A helpful tip is to roll them between 2 parchment paper sheets, this way it will not stick to the pin, or the workbench. In order to shape the dough into consistent circulars, I used a 7-inch pan as my guide. I made sure to keep the left overs to use them later in the recipe. I placed the pan on top of the rolled dough and cut around the pan with a knife. Use a fork to make small holes in the dough.
Place a parchment paper on a baking sheet and use it to bake the dough. I managed to fit 2 dough pieces on a sheet. I baked them for 7 minutes in the middle of an oven preheated to 350 degree Fahrenheit or 175 degree Celsius. Make sure you only use one tray in the oven at a time. I also baked the leftover dough for later use.
Making the cream
In a bowl, I whisked together the heavy cream, Vanilla extract and powdered sugar until I got to the medium stiff peaks consistency. I then added the sour cream and folded it into the whipped items. I made sure not to deflate the cream while folding. It is important to keep the air we incorporated into it while whipping at the beginning.
Assembling the cake
I waited for all the cake layers to cool down to start the assembly process. I placed the first layer at the bottom of my cake stand. I then spread 4 tbsp of the cream with my offset spatula. Keep repeating the same process until the 8 layers are staked. I spread the leftover cream around and on top of the cake and straightened everything with my offset spatula. I then crumbled all the cake leftovers and used them for decoration.
I refrigerated the cake overnight and enjoyed Every. Single. Bite. 🙂 You do the same and enjoy it!
