Easy Honey Cake with Sour Cream

For a long time I wanted to put this recipe, I was waiting for a suitable occasion and I think that in addition to Easter, a homemade honey cake would be quick, delicious and beautiful. The soft honey sponge cake combines perfectly with sour cream and possibly some cherries, there is no better and simpler combination.

There are many honey cake recipes, this is the simplest one I know and from my own experience I tell you that everyone likes it, even the most capricious - it has a taste and aroma like a homemade cake - every time it reminds me of my mother's sweets, simple and good.

Ingredients

●

Egg

3 pieces

●

Sugar

200 g

for dough

●

Baking soda

1 tsp

●

Honey

150 g

●

Sour cream

200 ml

for dough

●

White flour

280 g

●

Sour Cream(20%)

700 ml

or even fatter - you may also have some whipping cream

●

Sugar

150 g

for cream

●

Vanilla Extract

1 tbsp

●

Chopped walnuts

100 g

possibly some cherries

Step by step

Step 1

In a bowl, mix the eggs, sugar and baking soda.

Step 2

Add honey, stir.

Step 3

The next is sour cream - mix.

Step 4

And last comes the flour, mix well so that they are not lumpy.

Step 5

Pour the dough into a tray lined with baking paper - for me the tray has a diameter of 28 cm.

Step 6

Now the most important and sensitive part of the recipe - be careful how you bake the pandsipan.

It must be set at 180 degrees, notice that after 15 minutes it browns well (due to the honey in the composition), but be careful - it is not ready yet. Cover the tray with aluminum foil and leave for another 15-20 minutes until the toothpick test passes.

Easy Honey Cake with Sour Cream - Step 6

Step 7

Let it cool well then take it out of the pan - here I put it with the bottom up, to cool faster.

Step 8

It goes decorated immediately after the pandispan has cooled.

Because when baking he makes a small motz, he cuts it (Sofia usually eats it :) - so that I can decorate the cake better.

Easy Honey Cake with Sour Cream - Step 8

Step 9

Cut the pandispan into 2 sheets, put the top one at the base of the cake.

Step 10

Beat the sour cream well with sugar and vanilla, to harden it a little - if you don't want it, add the whipping cream.

Step 11

Over the first sheet I put plenty of sour cream and cherries (optional).

Step 12

Then put the second sheet and the rest of the cream. Garnish according to preference - I simply prefer nuts or cherries.

Leave the cake in the fridge for at least 4-5 hours to soften and penetrate well.

Easy Honey Cake with Sour Cream - Step 12

Step 13

And I chose to put the slice of cake as the presentation picture - I think you understand why :)

Good, good and I really recommend you try it!

Good appetite!

Easy Honey Cake with Sour Cream - Step 13

Quantity: 2 kg (8-10 servings)

Prep time:

20 min

Difficulty: easy

Ready in: 90 min