How long does it take to make Layered Honey Cake?
Heat the honey, butter and sugar over a pot of boiling water until the sugar melts, and only then add eggs and flour for an even dough; the dough chills in the fridge about 40 minutes.
5 hr 4 minTotal
18 minActive time
4 hr 46 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a pot over low heat, melt the butter, honey and sugar, stirring | — |
| 2 | Remove from the heat and stir in the baking soda | 1 min |
| 3 | Add the eggs and whisk quickly | 1 min |
| 4 | Add the flour and mix, then knead lightly into a soft, pliable dough | 1 min |
| 5 | Divide the dough into 6 equal balls | — |
| 6 | Wrap the balls in plastic wrap and chill 40 minutes | 40 min |
| 7 | Preheat the oven to 200°C (390°F) and line a sheet pan with parchment paper | 12 min |
| 8 | Roll out the balls, one at a time, into thin rounds, and cut a 20 cm round from each, using a plate as a guide; save the scraps | 3 min |
| 9 | Bake each round on its own on the baking sheet 5–6 minutes | 6 min |
| 10 | Cool the layers on a rack, and crumble the baked scraps into crumbs | — |
| 11 | Whip the superfine sugar and sour cream into a smooth cream | — |
| 12 | Place one layer on a serving plate, spread cream over it and lay the next layer on top; repeat up to the last layer, and coat the sides and top with the rest of the cream | 1 min |
| 13 | Scatter the crumbs over the whole cake, cover and chill 4 hours | 4 hr |
How to Tell It's Done
- until the sugar melts
- until the mixture is smooth
- until it turns golden
- until the layers soften
Tips
- Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
- Chilling is what turns the layers into a cake: the baked layers are crisp and dry, and in the fridge they absorb the cream and soften.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- 6 rounds 20 cm across and 2 mm thick, each baked at 200°C (390°F) 5–6 minutes, until golden; or 7–8 rounds, 5 minutes each at 170°C (340°F).
- The cream: about 400 ml sour cream with 150 g sugar, between each two layers and on top; baked dough crumbs coat the sides, and the cake sets in the fridge 3–4 hours.
The full recipe: Layered Honey Cake (Medovik) →
Recipes with Layered Honey Cake
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