Honey Cake “Bee”

A very delicate layered honey cake, soft and soaked with delicious sour cream filling, literally melting in your mouth 

Ingredients

Dough

• 100 g butter (room temperature)

• 3 eggs

• 1 cup sugar (250 g)

• 2 tbsp honey

• 1/2 tsp baking soda, quenched with vinegar

• 2 1/4 cups flour

Cream

• 1 liter sour cream (30%)

• 3/4 cup sugar

Glaze

• 3 tbsp cocoa powder

• 3 tbsp sugar

• 50 g butter

• 2 tbsp milk

Steps

1. Whisk eggs and sugar in a saucepan using a whisk

2. Add honey and butter, place on heat and bring to a boil while stirring

3. Remove from heat, add baking soda quenched with vinegar, mix until foamy and increased in volume for about 2 minutes

4. Let cool slightly, then gradually add flour and knead a soft, elastic dough

5. Divide dough into 8 parts, roll into balls, cover and keep warm

6. Roll each piece very thin (1–2 mm) into a circle on a floured surface

7. Bake one by one at 190°C (375°F) for 4–5 minutes

8. While still hot, trim into perfect circles and save scraps for crumbs

Cream
9. Whip sour cream with sugar until smooth

Glaze
10. Melt all ingredients over low heat until smooth

Assembly

11. Spread cream on each cooled layer (about 3–4 tbsp per layer)

12. Pour glaze over the top and sprinkle with crumbs

13. Refrigerate for at least 4 hours, preferably overnight