A simple quick honey cake without rolling out the cakes

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to bake honey cake faster? Prepare the necessary ingredients for the dough. Take fresh, large, selected eggs. If the eggs are small, take 7-8 pieces. Use premium flour, but look at the consistency of the dough; you may need less/more.

2. STEP 2

   

   Combine honey and soda in a saucepan and place over low heat, stirring constantly.

3. STEP 3

   

   When the mixture begins to foam, heat, stirring continuously, for another 1 minute until a light caramel color appears. The darker the honey mass, the darker the cake layers will be.

4. STEP 4

   

   Beat the eggs with sugar into a fluffy foam.

5. STEP 5

   

   Add the warm honey mixture to the beaten eggs and mix with a mixer until smooth. The mass will be quite liquefied.

6. STEP 6

   

   Add the sifted flour and mix everything again with a mixer at low speed.

7. STEP 7

   

   The dough will be a little denser than charlotte, but quite fluid.

8. STEP 8

   

   Pour the dough into a greased pan (I have a size of 20x20 cm, but it can be smaller) and bake in an oven preheated to 180°C for about 30-40 minutes. Be sure to check how well the cake is baked inside - the skewer should be dry, especially in center.

9. STEP 9

   

   Remove the finished cake from the mold, carefully wrap it in cling film or a bag and leave to cool at room temperature.

10. STEP 10

    

    Cut off the top of the cooled cake; if desired, you can trim the cakes on the sides. Cut the cake lengthwise into 4-5 thin layers.

11. STEP 11

    

    Dry the trimmings in a frying pan or in the oven, then crumble them with your hands or grind them in a blender.

12. STEP 12

    

    Prepare the necessary ingredients for the cream, they must be cold, especially the cream, because warm cream will not whip.

13. STEP 13

    

    First, beat the cold cream with condensed milk with a mixer into a fluffy, stable foam.

14. STEP 14

    

    Add sour cream and beat again.

15. STEP 15

    

    The cream should be quite stable, non-flowing, the whisk leaves a trace and does not drag on. You can additionally put the cream in the refrigerator for 20-30 minutes to stabilize.

16. STEP 16

    

    Spread each cake with sour cream. Don't skimp on the cream on the cakes. Part of the cream will be absorbed into the cakes, and the rest will remain as a layer.

17. STEP 17

    

    Stack the cakes on top of each other and form a tall cake. Spread the top and sides of the cake with the remaining cream.

18. STEP 18

    

    Sprinkle the cake on all sides with crumbs. Place the finished cake in the refrigerator overnight to soak. Bon appetit!

19. STEP 19

    

    Before serving, you can decorate the cake with fresh berries.

Comments on the recipe

♥Nata╬♫

21.11.2023

4.6

This cake goes into my culinary treasure chest. Thank you! I want to share my recent discovery - honey caramel cake. It tastes and looks like a fairy tale!

Milana

21.11.2023

4.6

Thank you very much for the recipe! It turned out sooo delicious! The most delicate sponge cake with honey flavor and the pleasant sourness of sour cream - the perfect combination! Very easy and quick to prepare! Definitely adding it to my favorite recipes!

asa

21.11.2023

5

Excellent honey cake! I decided to make a summer version - with strawberries! I did everything else according to the recipe. It turned out very tasty. Strawberries go great with the cream and honey flavor of the cakes!