This cake always reminds me of my childhood. My grandma baked this cake for us almost every week. Unfortunately I have no recipe from my grandmother but this recipe is also almost the same.
Ingredients for 10 servings
- 60 g fluid honey
- 170 g sugar
- 10 g butter
- 3 eggs
- 1 tsp baking powder
- 380 g flour
- 1 organic orange
- 250 g whipped cream
- 500 g sour cream
- 250 g powdered sugar
Directions
- Melt the honey, sugar and butter in a small pot while stirring. Take the pot off the heat. Whisk the eggs and stir into the honey mixture. Place the honey mixture and baking powder in a mixing bowl. Gradually knead in the flour with your hands. Divide the dough into 8 portions. Cover the dough portions with foil so that they do not dry out.
- Roll out dough portions on a floured work surface (2-3 mm thin) and cut out a circle (approx. 18 cm Ø). Put the dough aside. Place 3 cut out honey cake bases on a baking tray lined with baking paper. Bake in a preheated oven 175 °C for 8-10 minutes. Take out of the oven and let to cool. Bake the rest of the cut out honey cake bases in the same way. Place the dough pieces aside on a baking tray lined with baking paper and bake in a preheated oven 175 °C for 8-10 minutes. Leave to cool.
- Wash the orange with hot water, pat dry and rub the skin. Put the cream and sour cream in a bowl. Sift the powdered sugar over it and whip until creamy with the whisk of the hand mixer. Fold in the orange peel. Refrigerate the cream for approx. 1 hour.
- Put a cake ring on a cake plate. Put a honey cake base in the ring. Spread approx. 4 tablespoons of sour cream on the honey cake base. Put a honey cake base on top and press down. Layer the remaining sour cream and the remaining honey cake bases in the same way, finishing with the sour cream. Refrigerate the cake for approx. 3 hours. Finely chop the honey cake in a universal chopper. Take the cake out of the ring and sprinkle with the honey cake crumbs.
Preparation time: 90 minutes
Nutrition facts:
- Calories 570
- Carbohydrates 75 g
- Protein 8 g
- Fat 26 g
Recipe by Marina
Photo by jirkaejc
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