Homemade honey cake with sour cream: what to add to the filling for a bright taste

Tetiana KoziukLS Food

Honey cake is a delicious homemade cake based on thin honey cakes and the most delicate sour cream. At the same time, the dessert can be supplemented with prunes, nuts, banana, or cherries. These fillings add a special flavor, elegance, and aroma to the honey cake.

Food blogger Daria Ivanova (eatme_daily) shared a recipe for a homemade honey cake with sour cream and prunes on her Instagram page.

Ingredients:

Cakes:

  • flour - 350 g
  • butter - 85 g
  • honey - 120 g
  • sugar - 130 g
  • baking soda - 1 tsp
  • eggs - 2 pcs
  • walnuts - 30 g

For the cream:

  • sour cream 20-25% (whipped) - 500 g
  • powdered sugar - 75 g
  • prunes - 3-5 pcs
  • vanilla

Method of preparation:

1. First, you need to prepare the sour cream for the cream, namely, to drain it. To do this, take a colander and put cheesecloth folded in four inside. Pour in the sour cream and tie the cheesecloth tightly on top. Leave the sour cream in the refrigerator for 12 hours.

2. To make the dough, add eggs, sugar, honey, and butter to a saucepan. Put it on the stove and heat it up, stirring constantly, so that the butter and sugar melt.

3. Next, add the baking soda and mix quickly. The mass will lighten and increase slightly in volume.

4. Remove the resulting mass from the stove, add flour and knead the dough. It will be sticky, but not liquid. Leave it for 10 minutes.

5. Divide the finished dough into equal pieces and roll each of them out on parchment. Make punctures in each circle with a fork.

6. Bake the cakes at 180 degrees for 3-5 minutes. Immediately shape the finished cakes and trim the sides. Leave the leftover dough for decoration.

7. To make the cream, mix the ready-made sour cream with powdered sugar and vanilla. Whisk until smooth.

8. Grease the cakes with cream, forming a cake. Add prunes to the filling. Cover the last cake with cream and grease the sides as well.

9. Grind the remaining dough and nuts into crumbs. Sprinkle the cake and leave it in the refrigerator for 8 hours.

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