Honey cake
This is an easy cake to make that will satisfy every honey lover. Don’t wait  and get baking This cake is an adaptation to the old Medovnik Russian honey cake.  The cake is made of layers of honey cakes that are soft and moist with a honey sour cream. The cake is easy to make but take a bit of time to set. Depending of the honey you use the flavour of your cake will be different.  Here I am using a Redgum honey from Pemberton (Western Australia). Honey is for sure the oldest natural sweetener found on earth since the beginning of times. Honey is recognized to have healing properties the help our organism to feel better and fight flu symptoms. you can follow me on Instagram: cookingwithfrenchy you can follow me on facebook: cooking with frenchy dont forget to subscribe,  like and share for more recipes and tips Thank you and Bon Appetit David
Servings: 6 yield(s)
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
Ingredients
    Honey biscuit
  • Egg 1
  • 115 g Plain flour
  • 35 ml Milk
  • 35 g Butter/unsalted
  • 35 g Sugar
  • 35 g Honey (The one you love)
  • 2 g Bicarbonate soda
    • Honey cream
  • 250 ml Sour cream (Thickened, whipping, creme fraiche works too)
  • 25 g Honey
Instructions
    Making the honey biscuit
  1. Preheat your oven at 170°C Pour the milk into a sauce pan.
  2. Add the sugar to it.
  3. Add the butter to it.
  4. Warm up the lot to 40-50°C ... If it boils just let it cool down..
  5. Sift your flour and Bi carb of soda in a large bowl.
  6. With a whisk, mix the milk, butter and sugar to the flour mix to make a batter.
  7. Add a bit at the time to avoid lumps
  8. Add the egg.
  9. Add the honey.
  10. Whisk until it is all well combined
  11. Prepare a flat tray (20cm x 30cm). Spray a little bit of oil onto the tray. This help the baking paper to stick to the tray
  12. Line the tray with baking paper (silicon paper).
  13. Pour the honey batter onto the tray
  14. With a spatula spread the batter mix to 1 mm thin. the thinner the better
  15. Bake for 6 to 8 min at 180°C.
  16. Remove from the oven cool down for 5 minutes and remove the biscuit off the tray to prevent drying.
  17. When cool down trim the edge (1mm) and keep the trimmed crumbs for presentation
  18. Cut it in 4 equals rectangular. It helps to use a ruler.
    19. Making the honey cream
  19. Using a large bowl, mix the cream and honey together until it becomes firm.
  20. This can be done whilst the biscuit is baking or cooling down.
  21. The cream should be whipped to soft peak and hold in the bowl. Keep it in the fridge.
    22. Building the honey cake
  22. Using a tray, cake board or a plate, place a layer of biscuit on it and spread over a bit of honey cream (1mm).
  23. Place on top another layer of biscuit and repeat with the layer of cream. Repeat this layering process twice more trying to be as level as possible. Place the cake in the freezer for 3 to 4 hours. this will help you to cut it easily.
  24. Meanwhile, use the left over of honey biscuit from the trimmings. Dry them a little more and crumb them.
  25. You can use a food processor for that.
  26. Once the cake is set. Sprinkle the crumbs on top of the cake and cut it to portions.
  27. Present it nicely and savor the moment... You have just created a masterpiece
Recipe Notes

Hello, If you wish to have more layers just separate this recipe into 2 trays and have thinner layers. Bake for 6 min and let it cool down. The cream recipe should be exactly the same. I hope you enjoy it as well as i did making it