With lemon and sour cream: how to make honey cake in a new way

The preparation of this honey cake is slightly different from the classic recipe. It is made with honey sponge cakes, honey impregnation, stable cream cheese and lemon layers. The result is an unusual, colorful dessert that will perfectly complement a summer tea party.

Food blogger Vita (v.vanilinka) shared a recipe for honey cake with lemon and sour cream on her Instagram page.

Ingredients:

Sponge cake:

• eggs - 4 pcs
• sugar - 130 g
• flour - 95 g
• corn starch - 35 g
• baking powder - 3 g
• honey - 95 g
• butter - 30 g
• milk - 20 ml

Impregnation:

• water - 150 ml
• honey - 50 g

Lemon curd:

• lemon juice - 135 ml
• sugar - 100-120 g
• butter - 80 g
• egg yolks - 70 g
• corn starch - 20 g
• zest of 1 lemon

Sour cream layer:

• 20% sour cream - 400 g
• cream cheese - 200 g
• 30-33% cream - 150 g
• powder - 75 g

Method of preparation:

1. Sponge cake. First, preheat the oven to 180 degrees.

2. Whisk the whites with half the sugar and a pinch of salt until fluffy.

3. Separately, beat the yolks with the rest of the sugar for about 7-10 minutes. The mass should increase 2-3 times.

4. Heat the butter, honey and milk over medium heat until combined.

5. Mix the flour, baking powder and starch.

6. Add 1/3 of the beaten egg whites to the yolks. Sift the flour mixture on top and mix gently.

7. Mix 2 tbsp of the dough with the honey mass and add to the dough.

8. Add the rest of the egg whites and mix.

9. Pour into the mold and bake for 40-50 minutes. When the cake has cooled, wrap it in cling film and leave it for 5-8 hours.

10. Impregnation. Mix the ingredients, heat and cool.

11. Lemon curd. Mix all ingredients except oil. Put on fire and bring to a boil, stirring constantly. Cook for 3 minutes. The mass will be thick.

12. Remove from heat, add butter and stir. Cover with foil and let cool.

13. Sour cream layer. Put the sour cream in cheesecloth and hang it for a few hours to remove excess whey (about 230 g of 400 g will remain).

14. Whip the sour cream and cottage cheese.

15. Whip the cream separately. When it becomes fluffy, add powdered sugar and whip until stiff.

16. Add the resulting mass to the cottage cheese and beat until smooth.

17. Meanwhile, cut the finished sponge cake into three layers. Cut off the top (it can be used to sprinkle the cake).

18. Assemble the cake: cake - impregnation - a thin layer of cream - cake - impregnation - a layer of cream - cake - impregnation - a thin layer of cream around the sides and in the middle - impregnation.

19. Cover the top of the cake with the remaining cream and sprinkle with crumbs. Put in the refrigerator for 6-8 hours.