Honey layer cake that melts in your mouth — reliable recipe
Thin baked honey layers and a cooked butter cream; chill for hours or overnight so the cake softens and the flavours come together.
This honey layer cake combines thin, tender cake sheets with a smooth, buttery filling — an easy recipe that rewards a little patience.
Ingredients for the layers:
- 2 eggs
- 150 g sugar
- 100 g butter (margarine)
- 3 tablespoons honey
- 1 teaspoon baking soda
- About 500 g flour
Ingredients for the cream:
- 500 ml milk
- 4 tablespoons flour
- 150 g sugar
- 200 g butter (margarine)
- 1 packet vanilla sugar
Begin by melting the butter, sugar and honey together in a small pot over low heat. Add the baking soda and stir briefly until the mixture foams. Remove from the heat and beat in the eggs. Gradually add the flour and knead until you have a soft dough.
The baking and the cream
Divide the dough into several equal portions. Roll each portion out thinly and bake for a few minutes at 180°C until the layers turn golden. For the filling, whisk together the milk, flour, sugar and vanilla sugar and cook over low heat, stirring constantly, until the mixture thickens. Let it cool, then beat it with the softened butter until smooth.
When the baked layers have cooled, spread them with the cream and stack them. Coat the whole cake with the remaining cream and, if you like, sprinkle ground walnuts or one crumbled layer on top. The crucial step is resting: refrigerate the cake for several hours, ideally overnight, so the layers soften and the flavours meld.
The finished cake is moist and aromatic — perfect to serve with coffee or at family gatherings.
Photo: press material from the event
