First of all we need to prepare the cream for the cake, as it will need to be refrigerated for 40 minutes before you can use it on your cake.
Combine the sour and the sugar, you can do it in the blender,but do not mix too much, as you do not want your cream to be too liquid. After you done, add couple drops of vanilla extract and the juice of half a lemon. Actually lemon will make the cream thicker.
Now, put the cream in the fridge an it is the time to cook the cakes:
We need to melt all the butter in a pan. You can do in a small pan, that you put on top of a bigger one with the slightly boiling water. In the melt butter add sugar, keep the mixture on top of the pan with the water and mix the ingredients all the time.
Now add the honey When honey and sugar completely melt, add 1 teaspoon of baking powder or soda into the honey mixture. You will see that it becomes white and bigger in size.
Take the pan away from heat and cool the mixture for 3 minutes and add the eggs, mix well.
To prepare the dough for the cakes, start adding a little bit of flour and mix everything well. Soon you will need to mix the dough with your hands.
The dough will be thick and will not stick to the hands. Divide it into 6-8 equal parts. (it depends on how big in diameter you prefer your cake to be, i got 6 parts - 6 cakes).
Take an oven tray for baking the cakes. Each piece of dough you have to roll using the hands (you can try the dough roller, but the type of this dough is not the best one to roll) on the tray. Sprinkle the tray with the oil before.
Bake the cake on 200C in the oven for 6-8 minutes (it entirely depends on the oven you have, after the cake is golden color, it is ready to take out).
After you are done with all the 6 or 8 cakes, take the cream out and put it one very cake, finish on the top and make sure you out some on the sides as well; so basically covers the cake from all sides.
You may decorate your cake in any way you like, i used some chocolate.
The Honey Cake will be perfect after the nigh in the fridge.
The best cream for this cake should be based on a sour cream. The cakes are very firm and sour cream will help them to soak up, which is very important for the right taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 188 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 53.4mg||16 %|
|Sodium 215.4mg||7 %|
|Potassium 131mg||3 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 61.4g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 446
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