Since I work in a bakery besides painting, I bake ALOT of cakes. Were I to count them they would be in the hundreds this year :) But my all time favorite cake right now is this Latvian honey cake. I love that it is sweet, but perfect with coffee and as moist as one could wish! YUMMY. This cake vanished in no more than 10 minutes this evening!
I have borrowed this recipe from the website cetrassezonas
and tweaked it some. I hope it will work with your American sour cream
or wherever you are from. But as long as you can get your hands on real
sour cream you should be fine.
You will need:
Springform pan 10-11 inch.
1 1/4 c. sugar
3 cups flour
7 T. butter
2 T. honey
1 t. soda.
2 cups sugar
3 cups sour cream
2 T. grated lemon rind
1 t. vanilla extract
1/2 cup chocolate chips
1/4 cup cream
Melt the butter, sugar and eggs. Stirring until the sugar is dissolved. Pour into separate bowl.
Prepare sheets of baking paper by tracing
the size of the pan on the paper. You will need 5 such prepared baking
sheets or papers. Divide the dough into 5 equal portions. Flip the paper
over and roll out so that the dough is the size of your drawn circle.
Use flour as necessary to keep from sticking. It will be thin, apx. 1/8
inch. There is no need to have a perfect circle, you will trim the edges
Bake until brown, and crisp. DO NOT BURN! It bakes quickly.
one cake round at a time, then spread apx. 1 cup of the sour cream
mixture. Then another round until you have used up all the rounds and
all the filling. Pour any remaining filling under the last layer. Do not
put filling on top layer if you desire to top with chocolate. Chill
overnight. You can also add the chocolate at this point or do it the
You can put the
remaining edges that you cut off in a blender and grind them into crumbs
which can then be used to garnish the edges of the cake. This cake is
meant for home so the decor is simple, but you can decorate it as you
So let me know if you make this cake and how it turns out for you!