Honey Log Cake

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   Lightly beat eggs with sugar and liquid honey. Add slaked soda (or baking powder).

2. STEP 2

   

   Add flour and knead soft plastic dough. The honey may make it slightly sticky to your hands. Divide the dough into 3 parts.

3. STEP 3

   

   Roll out each part on a floured table into a rectangular layer, about 0.5 cm thick (it’s convenient to roll it out directly on parchment, which can then simply be transferred to a baking sheet). Cut the layer into strips 1-1.5 cm wide and spread them apart so that they do not stick together during baking.

4. STEP 4

   

   Bake the strips in an oven heated to 220 degrees until golden brown (about 5-6 minutes). Remove and trim to desired size while hot. do the same with the rest of the dough.

5. STEP 5

   

   For the cream, beat the sour cream with sugar, add the curd mass and mix.

6. STEP 6

   

   Cover the mold with film or foil so that the edges hang down. Place a layer of cream on the bottom and a stick on top, then repeat the layers until the top of the mold. Wrap the edges of the foil and put the cake in the refrigerator for at least 10-12 hours. During this time, the moisture from the sour cream will saturate the sticks, they will become soft, and the cream will thicken.

7. STEP 7

   

   Before serving, remove the cake from the refrigerator, unroll the top of the cake, cover with a flat cutting board and carefully turn over, remove the foil. Decorate with a grid of melted chocolate. Transfer the cake to a serving platter and garnish with berries and mint.

Comments on the recipe

olgay198108

29.09.2023

4.8

The cake is super)) I'm taking it to kk)) The main photo is just a picture)))

olgay198108

29.09.2023

4.6

Katyusha)) Thank you for the wonderful recipe)))) This is the cake I came up with)))

Angelica

29.09.2023

4.9

I really liked the design... It's beautiful. And it probably tastes great too. The composition of the recipe resembles honey cake. Thanks for the recipe!

Julia

29.09.2023

4.5

The cake turned out delicious. My family liked it. I also covered the sides with cream. I have always made honey cakes according to the classic recipe (with heating and adding a small amount of oil), but the dough for this version is no worse. On the contrary, it is easier and faster to prepare. Only I still have maybe a little less than half of the cream left(!). I should have immediately reduced the proportion... Thanks for the recipe!

mother of a sweet tooth

29.09.2023

4.9

I made your cake, thank you! Very tasty cream! And the cake turned out big and beautiful. The presentation and appearance are also captivating. It is convenient to make if a large company gathers. But I have the following question for you, as the author: when the cakes got wet, they still turned out to be a little dense inside. Most guests were pleased, but older guests said they expected a softer cake. Is this normal, or should the cakes have been soaked through enough to turn out very soft and tender? I made this recipe for the first time and did not deviate one iota from your description of the cooking process and did not violate the proportions. With dough, cakes are my strong point. I really liked your recipe, I want to continue making this cake, but I want to sort out the cake layers. I want them to turn out softer next time after soaking them in cream. I assembled the cake and kept it for a little over a day before serving it to the guests. I'm looking forward to your answer, I hope for advice from the author of the recipe!!! Thank you in advance!

mother of a sweet tooth

29.09.2023

4.8

P.S. I suspect that my eye let me down and, while cutting the cakes into strips, I made a mistake with their width and made them wider than 1-1.5 cm. Perhaps this is the problem, so they remained a little dense inside and did not have time to get wet through?? ?