Estonian Layered Honey Cake

Name: Estonian Layered Honey Cake
Cuisine: British
Ingredients: 3 medium eggs; 200 g soft brown sugar; 3 tbsp Honey; 1 tsp Baking Soda or Bicarbonate of Soda; 350 g Plain Flour; 100 g Butter; 200 g Sugar; 1 Lemon; 1 tbsp Honey; 500 g Sour Cream or Creme Fraiche

Abbimc @abbimc

Somerset

I attempted an Estonian recipe for a celebration here at the #CookpadKitchen it was delicious! 🐝😊 #cake #honeycake

Abbimc @abbimc

Somerset

I attempted an Estonian recipe for a celebration here at the #CookpadKitchen it was delicious! 🐝😊 #cake #honeycake

Saved

Ingredients

Layers
3medium eggs
200 gsoft brown sugar
3 tbspHoney
1 tspBaking Soda or Bicarbonate of Soda
350 gPlain Flour
100 gButter
Cream
200 gSugar
1Lemon
1 tbspHoney
500 gSour Cream or Creme Fraiche

Saved

Steps

1

Mix the sugar and eggs together and whisk. Preheat oven to 220 degrees.
2

In a frying pan part melt the butter, then add the honey and mix together. Then add the bicarbonate of soda. Heat for another minute, the mixture will bubble up. Take off the heat.
3

Add the butter mix into the eggs and sugar and mix together. Add the flour and ensure it’s smooth.
4

Flour your surface and roll out into a long bar. Cut into 6 equal pieces.
5

Roll each piece out thinly with a rolling pin on grease proof baking paper, cut each piece to the same round size using a tin or bowl as a guide. Cook for 4-5 mins each. Keep some off cuts and bake them, they will be used for the decoration.
6

Mix the cream and sugar together in a large bowl. Add a squeeze of lemon and a tablespoon of honey and mix again, taste along the way!
7

Spread equal amounts of the cream between the layers and build!
8

Take the off cuts and crumble them by hand or in a mixer. Sprinkle bits over the top. Leave in the fridge overnight or at least 5-6 hours to let the cream settle. Serve with extra creme fraiche and fruit, extra tasty!