Ingredients:

For the Cake:

• Honey – 80g (about 4 tablespoons)
• Sugar – 100g (about ½ cup)
• Butter – 100g (about 7 tablespoons), unsalted
• Eggs – 3 large
• Baking soda – 1 teaspoon (no slide)
• Salt – 1 pinch
• Flour – 180-200g (about 1½ cups), all-purpose

For the Cream:

• Sour cream – 400g (about 1¾ cups), 20% fat
• Powdered sugar – 1 tablespoon

Step-by-Step Instructions:

Step 1: Prepare the Honey Mixture

1. Melt the Honey: In a small saucepan over low heat, melt 80g of honey, stirring frequently. Once the honey is fully melted, add 1 teaspoon of baking soda.
2. Caramelize the Honey: Stir the honey and baking soda mixture constantly over low heat for 1-2 minutes until it turns a caramel shade. This caramelization gives the cake its unique flavor, so make sure to stir continuously to avoid burning.
3. Add Butter: Remove the pan from heat and immediately add 100g of unsalted butter. Stir until the butter melts completely and combines with the honey mixture. Set the mixture aside to cool while you prepare the rest of the ingredients.

Step 2: Beat the Eggs and Sugar

1. Whip the Eggs and Sugar: In a large mixing bowl, crack 3 eggs and add 100g of sugar. Using a hand mixer or stand mixer, beat the eggs and sugar together at maximum speed for about 5 minutes, until the mixture becomes pale and fluffy.

Step 3: Combine the Mixtures

1. Add the Honey Mixture: Once the honey-butter mixture has cooled to room temperature, gradually add it to the beaten eggs and sugar. Mix on low speed until everything is fully incorporated.
2. Add the Flour: Sift 180-200g of all-purpose flour in parts into the mixture. Fold the flour gently with a spatula or mixer on low speed to avoid deflating the eggs. The batter should be smooth and slightly thick.

Step 4: Prepare for Baking

1. Divide the Dough: Divide the dough into 2 equal parts. If you want thinner cake layers, you can divide the dough into more parts.
2. Spread the Dough: Line a baking sheet with parchment paper. Spread one portion of the dough evenly over the baking sheet, using a spatula to level it across the surface. The thickness of the batter should be about ¼ inch (0.6 cm), but it can vary depending on your preference for cake thickness.

Step 5: Bake the Cake Layers

1. Bake the Layers: Preheat your oven to 160°C (320°F). Bake each layer for about 6-8 minutes, or until the edges are slightly golden and the center is set. The exact time may vary based on the thickness of the layers, so keep an eye on them.
2. Trim the Edges: Once baked, carefully remove the cakes from the oven and trim the edges while they are still warm to create even squares or rectangles. Save the trimmings, as they will be used to create crumbs for the topping.
3. Cut the Layers: After trimming, cut each large cake layer into 2, 3, or 4 parts, depending on how many layers you want for your cake.

Step 6: Make the Sour Cream Frosting

1. Mix Sour Cream and Sugar: In a medium bowl, combine 400g of sour cream with 1 tablespoon of powdered sugar. Mix well until smooth and slightly thickened. You can adjust the sweetness by adding more powdered sugar if desired.

Step 7: Assemble the Cake

1. Coat the Layers: Once the cake layers have cooled completely, start assembling the cake by generously spreading sour cream frosting between each layer. Stack the layers on top of each other as you go.
2. Frost the Top and Sides: After stacking the layers, coat the top and sides of the cake with the remaining sour cream frosting. Ensure that the entire cake is evenly covered.

Step 8: Add the Crumb Topping

1. Make the Crumbs: Place the reserved cake trimmings in a blender or coffee grinder and pulse until they form fine crumbs.
2. Sprinkle the Crumbs: Generously sprinkle the crumbs over the top and sides of the cake to create a decorative and flavorful topping.

Step 9: Let the Cake Soak

1. Chill the Cake: Place the assembled cake in the refrigerator and let it soak for 3-4 hours, or preferably overnight. This allows the cake layers to absorb the moisture from the cream, making the cake soft and flavorful.

Cooking Tips:

• Caramelizing the Honey: Be careful not to overcook the honey when caramelizing it with the baking soda. Stir constantly and remove it from the heat as soon as it turns a light caramel color. Overcooking can result in a bitter taste.
• Cake Texture: If you prefer a more moist and tender cake, you can increase the amount of sour cream frosting or add a few tablespoons of milk to the layers before applying the cream.
• Layering the Cake: If you want more cake layers, simply divide the dough into more portions and bake thinner layers. This will result in a more delicate and layered cake.
• Optional Fillings: You can add additional fillings between the layers, such as chopped nuts, fresh berries, or even a thin layer of jam, to enhance the flavor.

Storage:

• Refrigeration: Store the honey cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4-5 days. The cake will become softer and more flavorful the longer it sits.
• Freezing: You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before assembling the cake with the cream.

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

• Calories: 250-280 kcal
• Protein: 6g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 18g
• Sodium: 150-180mg

This honey cake is a rich and satisfying dessert, providing a balance of protein from the eggs and cream, healthy fats from the butter, and a moderate amount of carbohydrates from the flour and sugar. It’s a treat that’s indulgent yet light enough for special occasions.

Frequently Asked Questions (FAQs):

1. Can I use a different type of sugar? Yes, you can substitute regular sugar with brown sugar or coconut sugar for a slightly different flavor. Brown sugar will add a more caramel-like taste.

2. Can I make this cake gluten-free? You can make this cake gluten-free by using a gluten-free flour blend that substitutes all-purpose flour in a 1:1 ratio. Ensure the flour blend contains xanthan gum to help with the texture.

3. How can I make the frosting thicker? If your sour cream frosting is too thin, you can thicken it by adding more powdered sugar or straining the sour cream beforehand to remove excess moisture.

4. Can I use a different type of cream? Yes, you can replace sour cream with Greek yogurt for a lighter version or with whipped cream for a sweeter, fluffier texture.

5. How do I prevent the cake from drying out? Make sure to not overbake the layers, as this can cause them to dry out. Additionally, letting the cake soak in the refrigerator after assembling will ensure it remains moist and tender.

Conclusion:

This Honey Cake with Sour Cream Frosting is a classic, elegant dessert that combines rich, caramelized honey with a creamy and slightly tangy frosting. Its soft, moist layers make it the perfect cake for celebrations or special occasions, and it’s sure to become a favorite among family and friends. Whether you enjoy it after a meal or with a cup of tea, this honey cake offers a delightful balance of sweetness and texture that will keep you coming back for more. Let it chill, soak in the flavors, and enjoy the deliciousness!