From the time I was a kid I remember loving waffles. Perhaps it’s because a family with 4 kids rarely makes them due to the time it takes to cook enough for everyone to eat and the wait time involved. When I was in England visiting my cousin I loved their family tradition of having […]
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.
Place soda and honey in pot, heat over medium heat, stirring constantly until the mixture is caramelized. It will be foamy and gradually turn a rich brown. Do not burn! This part is always so cool! I didn’t know you could do this with honey 🙂
Add this mixture to the egg mixture and stir well. Stir in flour. The dough should be stiff and you can let it cool and it will become even easier to handle.
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 later.
Bake until brown, and crisp. DO NOT BURN! It bakes quickly.
When the rounds are ready let them cool and then trim them to fit inside your springform pan. Save the trimmings for later. Prepare the filling by stirring it well, until the sugar is dissolved. It will be soupy!
Layer 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 next day.
The next day if you haven’t already topped it with chocolate then melt the chocolate with the cream and then spread over the cake. I topped mine with rough sugar grains here and chilled the chocolate. When it was set I then removed the cake from the pan.
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 desire!
Slice and enjoy!
So let me know if you make this cake and how it turns out for you!