Honey Cake with Sour Cream and Crumbled Cookie Layers

This Honey Cake with Sour Cream and Crumbled Cookie Layers is a delightful dessert that combines rich honey-flavored cake layers with creamy, tangy sour cream frosting. The crumbled cookies add an extra texture, making each bite a delightful mix of softness and crunch. This cake is perfect for celebrations, family gatherings, or a simple treat to enjoy with tea or coffee. With its balanced sweetness and light texture, it’s sure to become a favorite in your recipe collection.

Full Recipe:

Ingredients:

For the Cake Layers:

  • Butter – 300 g (1 ⅓ cups)
  • Sugar – 180 g (¾ cup)
  • Honey – 4 tablespoons
  • Soda – 2 teaspoons
  • Eggs – 4 large
  • Flour – 400 g (about 3 ⅓ cups)

For the Filling and Topping:

  • Cookies – 200 g (about 2 cups, crushed or crumbled)
  • Sour cream (20% fat) – 1.5 – 2 liters (about 6-8 cups)
  • Powdered sugar – 200 g (1 ½ cups)
  • Vanilla – 1-2 teaspoons

Step-by-Step Instructions:

Step 1: Prepare the Cake Batter

  1. Melt Butter, Sugar, and Honey: In a large saucepan over low heat, melt 300 g of butter along with 180 g of sugar and 4 tablespoons of honey. Stir occasionally until the sugar dissolves completely and the mixture becomes smooth and well-combined.
  2. Add Baking Soda: Once the butter mixture is melted, add 2 teaspoons of baking soda to the saucepan. The mixture will start to foam and turn a light golden color. Stir continuously for 2 minutes, then remove from heat and set aside to cool for 5-10 minutes.
  3. Whisk Eggs: In a separate bowl, whisk together 4 eggs until they are well-blended. Once the butter mixture has cooled slightly, slowly add the eggs to the mixture, whisking continuously to prevent the eggs from cooking.
  4. Incorporate Flour: Gradually sift in 400 g of flour, folding it into the wet ingredients using a spatula. The dough will become sticky but firm enough to handle. If needed, you can add a little more flour until you achieve a workable consistency.

Step 2: Bake the Cake Layers

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a large 40 x 30 cm baking tray with parchment paper or grease it with butter.
  2. Divide the Dough: Divide the dough into 4 equal parts. Roll each part into thin layers, roughly the size of the baking tray. Place one dough layer onto the prepared baking tray.
  3. Bake the Layers: Bake each layer for 7-10 minutes, or until golden brown. Be careful not to overbake, as you want the layers to remain soft and pliable. Once baked, transfer each layer to a wire rack to cool completely.

Step 3: Prepare the Sour Cream Frosting

  1. Whip the Sour Cream: In a large bowl, combine 1.5 – 2 liters of sour cream with 200 g of powdered sugar and 1-2 teaspoons of vanilla extract. Whip the mixture until smooth and creamy. The frosting should be light but firm enough to spread on the cake layers.

Step 4: Assemble the Cake

  1. Layer the Cake: Once the cake layers have cooled, start assembling the cake. Place the first cake layer on a serving platter and generously spread a layer of the sour cream mixture on top. Repeat this process for all the layers, ensuring each one is evenly covered with frosting.
  2. Crush the Cookies: Using a food processor or a rolling pin, crush 200 g of cookies into fine crumbs. Sprinkle the cookie crumbs on top of the last cake layer and along the sides for decoration.
  3. Chill the Cake: Once the cake is fully assembled and decorated, place it in the refrigerator to chill for at least 4 hours, or overnight if possible. This will allow the flavors to meld together and the cake to set.

Step 5: Serve and Enjoy

  1. Slice and Serve: After the cake has chilled, slice it into squares or rectangles and serve. The cake should be soft, moist, and flavorful, with the richness of honey, the tang of sour cream, and the crunch of cookies.

Cooking Tips:

  • Using the Right Flour: For best results, use all-purpose flour. Be sure to sift it to avoid lumps and ensure even mixing.
  • Adjusting the Sour Cream: Depending on how creamy or thick you prefer your frosting, you can adjust the amount of sour cream. If you want a thicker consistency, reduce the amount slightly or use a thicker sour cream variety.
  • Cookie Variety: You can use any type of plain cookies, such as digestive biscuits, shortbread, or graham crackers. For added flavor, you can even use cinnamon or chocolate-flavored cookies.
  • Baking Even Layers: When rolling out the dough for the layers, try to keep the thickness even to ensure uniform baking. If you have a ruler or rolling pin guides, use them to ensure precision.
  • Decorating Options: For added texture and decoration, you can sprinkle the top of the cake with chopped nuts, shaved chocolate, or extra honey drizzle.

Storage:

  • Refrigeration: Store the cake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for up to 4 days. The cake may actually taste even better the next day as the flavors continue to meld.
  • Freezing: You can freeze the cake for up to 1 month. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Thaw in the fridge overnight before serving.

Nutritional Facts (Per Serving, Based on 12 Servings):

  • Calories: 410 kcal
  • Protein: 7g
  • Fat: 26g
  • Carbohydrates: 38g
  • Sugar: 22g
  • Fiber: 1g
  • Sodium: 240mg

This Honey Cake with Sour Cream and Crumbled Cookie Layers is a relatively rich dessert, thanks to the butter and sour cream. It’s an indulgent treat, and a moderate portion size is recommended for those watching their calorie intake. The honey adds natural sweetness, while the sour cream provides a nice tang, balancing out the sweetness.

Frequently Asked Questions (FAQs):

1. Can I use cream cheese instead of sour cream for the frosting?
Yes, you can substitute sour cream with cream cheese for a richer and thicker frosting. Just be sure to whip the cream cheese with powdered sugar to achieve a smooth texture.

2. Can I add fruit to this cake?
Yes, you can add fresh fruits like strawberries, raspberries, or even bananas between the layers for added flavor and texture. Just be sure to slice them thinly to prevent the cake from becoming too heavy.

3. How can I make the cake layers more moist?
If you prefer a moister cake, you can brush each cake layer with a simple syrup made from sugar and water or honey diluted with water before spreading the cream filling.

4. What other toppings can I use?
Aside from cookie crumbs, you can decorate the cake with crushed nuts like almonds, walnuts, or hazelnuts. Alternatively, you can dust it with cocoa powder or drizzle it with melted chocolate.

5. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use gluten-free cookies for the topping as well.

Conclusion:

This Honey Cake with Sour Cream and Crumbled Cookie Layers is a delicious and rich dessert that combines the sweetness of honey with the tanginess of sour cream. The addition of crumbled cookies adds a delightful crunch that complements the softness of the cake layers. Perfect for any occasion, this cake is easy to make and requires simple ingredients that can be found in most kitchens. Whether you’re making it for a family gathering or a holiday celebration, this cake will impress with its delicate flavors and texture. With the option to customize the frosting and toppings, it’s a versatile recipe that you can adapt to suit your preferences. Enjoy every bite of this indulgent treat!