Honey Layer Cake
Some weeks ago, my grandpa brought me a huge jar of liquid honey that he got somewhere. The first thing that my mom said was "Please bake a honey layer cake! I want one!" I admit that my first thought about so much honey was the same. If you try this cake you will understand why. It has the incredible ability to take away all bad moods and rainy days within the first two seconds of chewing. No person on this planet has the strenght to refuse to eat a second piece of this cake. Or even a third one, in some cases...
And though I was using a lot of honey there's still so much left, fortunately. I keep looking for another delicious honey cake recipe checking out some baking blogs. So, there's definitely going to be another honey cake post soon. Wait for it!
Honey Layer Cake
a pinch of salt
8 Tabsp liquid honey
3 tsp baking powder
200gm melted butter or margarine
24 Tabsp white flour
Prepare the batter for the 4 layers. Preheat oven to 175C. Line 4 round baking pans with baking paper. (Or use 2 pans and bake the layers in 2 steps, preparing 2 layers each time.)
Beat eggs, sugar and salt on high speed using a mixer until very light and bubbly, for about 4 minutes.
Quickly beat in the melted butter or margarine until incorporated.
Combine honey and baking powder in a saucepan on medium heat while continously stiring. The baking powder lumps should disappear and the honey should become very watery. Keep stiring until the mixture starts to rise and becomes very bubbly. As soon as it has doubled in amount, remove from heat and let cool for a few minutes.
Then pour the honey mixture into the egg-butter-mixture and beat in just until well combined.
Sieve over white flour and beat in as well. The batter should be really smooth and soft without any lumps.
Pour into prepared pans and bake for about 25 - 30 minutes until done. Let cool completely.
500gm curd cheese (I was using low-fat)
400gm сметана or sour cream
4 - 5 tsp powdered sugar (depending on how sweet you want your frosting to be)
Prepare the frosting. Combine the ingredients for the frosting and beat well until the sugar dissolves and the mixture is smooth and fluffy.
Take the cooled honey layers and frost until the complete frosting mixture is used up.
50gm dark chocolate
3 tsp whipping cream
about 50gm sliced and toasted almonds
Prepare the ganache. Melt chocolate and cream in a small saucepan while stiring. Remove from heat when the chocolate has melted completely.
Pour the ganache mixture into an icing bag and decorate the top of the frosted cake as desired.
Sprinkle sliced almonds onto the sides of the frosted cake.