Most people enjoy honey cake only at a patisserie or a restaurant as a sweet finish after lunch or dinner, mainly because of how demanding it is to prepare. However, baking this excellent dessert is not as difficult as is said; you just need to arm yourself with patience and expect that each layer from which the cake is assembled should be left to rest for at least two days so that it softens beautifully.
After two endless days you will finally be able to spread the filling and assemble the honey cake into its final form. But beware of it – it will deceive you with its layers. It will pretend that it is ready for the first slice. It will provoke you with its tempting aroma that will spread throughout the house. Do not be fooled, you must wait another two days and let the flavors of the cream and sponge cake meld perfectly. Trust that after this test of self-control you will receive a well-deserved reward. So do not hesitate and get started with the preparation. You will need:
Dough
- 2 eggs
- 50 g butter
- 2 tablespoons honey
- 2 teaspoons baking soda
- 400 g plain flour
- 300 g granulated sugar
Cream
- 2 eggs
- 2 tablespoons sugar
- 3 tablespoons plain flour
- 350 g butter
- 0.5 l milk
In a bowl, mix the eggs with the sugar and honey. Add the butter and place over a bain-marie. Whisk until the butter melts. Then add the baking soda and let it foam. While continuing to stir, gradually add the flour to the foam in portions. The dough should be runny and slightly sticky. On baking paper, trace a plate or cake tin – according to the size you want the honey cake to be. Then spread the dough into the drawn circle (it should overlap by at least one centimeter). Repeat this seven more times and bake the remaining dough at 170 °C together with the layer. Let all 8 layers rest in a cool place and grate the baked dough that you have left over.
For the cream, mix the eggs with the sugar and flour. In a bain-marie, gradually whisk in the milk and butter. Cook the cream until it has a thick consistency and let it cool.
Layer the rested cake layers on top of each other and spread with the cream. Finally, sprinkle with the grated dough.
