Classic honey cake with sour cream

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make a classic honey cake with sour cream? Prepare the ingredients for the crusts. Choose natural, aromatic honey; the taste of the cake will depend on its taste.

2. STEP 2

   

   How to make cakes? Place the honey in a saucepan and place it on low heat. Wait until the honey is completely melted and heat it until very hot. But don't bring it to a boil! Remove the saucepan from the heat.

3. STEP 3

   

   Add soda to hot honey.

4. STEP 4

   

   Mix everything thoroughly. You should get a fluffy and thick foam.

5. STEP 5

   

   Add sugar and water.

6. STEP 6

   

   Stir. The mass will calm down, the foam will settle.

7. STEP 7

   

   Return the saucepan to the stove over low heat. Heat the mixture, stirring constantly, until the sugar has dissolved as much as possible. The mixture will turn into a fluffy foam again.

8. STEP 8

   

   Next, with constant stirring, boil the honey-sugar mixture until caramel color. This will take very little time, literally 4-5 minutes.

9. STEP 9

   

   Remove the saucepan from the heat and add the butter. Stir until completely melted. Leave the honey mass for 10-15 minutes to cool slightly.

10. STEP 10

    

    Break the eggs into a separate container and lightly beat them with a fork. When the mixture has cooled sufficiently, add eggs to it and immediately stir everything vigorously and quickly.

11. STEP 11

    

    Start adding the sifted flour in parts.

12. STEP 12

    

    And start kneading the dough. First stir it with a spoon.

13. STEP 13

    

    And when the dough becomes thick enough, go to the work bench and stir in the remaining flour. The finished honey cake dough should be very tender, soft and slightly sticky. If the dough is too sticky and spreads across the work surface, add a little more flour. Remember that you may need less or more flour; you can read more about this in the article about flour and its properties, a link to it is at the end of the recipe.

14. STEP 14

    

    Divide the finished dough into 8-10 parts.

15. STEP 15

    

    Carefully roll each piece of dough into a ball, place them all on a plate, cover with film and place in the refrigerator for 40 minutes.

16. STEP 16

    

    Take one ball at a time from the refrigerator. Roll out the dough immediately on baking paper. If it sticks too much, you can lightly dust the paper and rolling pin with flour. Roll out the dough into a layer about 2-3 mm thick.

17. STEP 17

    

    Cut a circle of the desired diameter from the layer. I made cakes with a diameter of 20 cm using a regular plate. Collect the trimmings from the cake layers and re-roll them (I collected the trimmings from half the cake layers and from them I got 3 additional cake layers, and I baked the trimmings from the second half of the cake layers and used them to sprinkle the cake). Prick the surface of the cake thickly with a fork.

18. STEP 18

    

    Transfer the sheet with the cake to a baking sheet and place in the oven.

19. STEP 19

    

    Bake the cakes at 180°C for about 5 minutes. The cakes bake very quickly, so don't be distracted! Your baking time and temperature may vary. You can read more about the operating features of ovens in the article about ovens. The link is at the end of the recipe. While still hot, carefully remove the finished cakes from the paper and place them on a flat surface to cool. Bake all the cakes in this manner.

20. STEP 20

    

    This is the stack of cakes I got. Plus more trimmings for sprinkling.

21. STEP 21

    

    Prepare the cream. For the cream, it is very important to use fatty sour cream, the fattier the better. If you don’t have the opportunity to take sour cream with a fat content of 30%, then you can add a thickener or pre-weigh the sour cream in gauze to strain out excess liquid.

22. STEP 22

    

    How to make cream? Combine sour cream, sugar and vanilla sugar in a bowl.

23. STEP 23

    

    Stir with a whisk or even a regular spoon until the sugar dissolves. That's all, the cream for the honey cake is ready. I do not recommend whipping it with a mixer, as this may cause the cream to become liquid.

24. STEP 24

    

    Make crumb topping for the cake. To do this, grind the trimmings to fine crumbs. I used a food processor for this.

25. STEP 25

    

    Assemble the cake, alternating layers with cream.

26. STEP 26

    

    Also coat the sides of the cake with cream.

27. STEP 27

    

    Thoroughly sprinkle the finished cake with crumbs on all sides. Place it in the refrigerator for at least two hours (or better yet, 5-6 hours) for soaking.

28. STEP 28

    

    That's all. Our delicious and tender honey cake with sour cream is ready.

29. STEP 29

    

    Bon appetit!

Comments on the recipe

Erinka

25.08.2023

4.5

For a long time I didn’t dare to bake a classic honey cake with sour cream, I really don’t like working with cakes. I found your recipe, read the reviews and decided: “there will be a honey cake.” I made the cakes strictly according to the recipe, but I had to cheat a little with the sour cream. The sour cream was 20% and the thickener decided to end its existence today, I added one tablespoon of corn starch per 200 grams of sour cream. It turned out that it was standing in spades. Sugar was too easy for my brain to think of and decided to take a risk and added condensed milk (150 grams). Should I say that the cream turned out? That’s right, I should also say that while I was making the cakes, my daughter made a sandwich from scraps and cream. The result turned out tender and tasty and moderately sweet. I am attaching a photo report. Now I’ll know that I can bake cakes if necessary.

Valeria

25.08.2023

5

The recipe is bomb, everything turned out great, I needed a little more flour and added cherries

lepilovaalena

25.08.2023

5

I want to say thank you very much for the recipe: Classic Honey Cake with Sour Cream. It’s not difficult to do, thanks to such a detailed description, all the nuances are spelled out. I only got 6 cakes, I think it was the flour, I had to add less. I live in another country, I gave it to my local relatives to try, they were delighted. They have already suggested opening a shop of Russian delicacies :)

Lenchik

25.08.2023

4.8

Thank you for the recipe Honey cake with sour cream classic. I made this recipe and really liked it. I took the ingredients for 1.5 servings, sparing no sour cream between layers, and decorated the top with “Ice cream.” As a result, it came out big at 3 kg, for a large company.

Sira Yana

25.08.2023

5

The cake is very tasty, I added sliced ​​bananas to the cream.

NATALIA ❄️

25.08.2023

4.8

Hello, the cake turned out great! 🎂 And very tasty, like everything honey! 🍯Thank you for the step-by-step photos and recommendations!📝Families and friends also ate this cake and thanked me)👩‍👧‍👦👨‍👧‍👦

EOJ

25.08.2023

4.9

My first honey cake in my life and definitely not my last! It just melts in your mouth... I made it for 5 servings, the weight turned out to be about 750g, thanks for the recipe!