Latvian Honey Layer Cake

    8 hours 55 minutes

    This is an amazing dessert cake from Latvia. It's a beautiful combination of sour cream and honey in five thin cake layers. Very quick to cook with a very impressive result.

    22 people made this

    Serves: 12 

    • Cake
    • 3 eggs
    • 1 cup (250ml) honey
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • Filling
    • 1kg sour cream
    • 1 cup (220g) white sugar
    • To Assemble
    • 1 cup chopped walnuts

    Preparation:40min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours55min 

    1. Cake: Preheat an oven to 180 degrees C.
    2. Mix together eggs, honey, flour and bicarb soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto five 20x30cm sheets of baking paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers.
    3. Place one sheet of batter onto a baking tray and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking tray and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers.
    4. Filling: Stir together the sour cream and sugar in a small bowl.
    5. To Assemble: Place one cake layer in 20x30cm baking dish with the baking paper side up. Carefully remove the baking paper from the cake layer. Spread a fifth of the sour cream mixture on the cake layer then sprinkle a fifth of the walnuts on the layer. Repeat the process with the remaining 4 layers.
    6. Cover and refrigerate overnight. Trim off any ragged edges before serving.

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    Reviews in English (18)


    So delicious I can't wait to make it again. I made it for a friends 21st cake because he is latvian and he says it's exactly how he remembers it.  -  30 Apr 2017


    Hi, I dont know it cake is Latvian, but we in Lithuania making same, only to filling we add fresh 1 lemon juice. Try its real good!!!  -  24 Nov 2009  (Review from Allrecipes USA and Canada)


    The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off more cleanly than others - possibly due to me not paying attention to which side of the paper I used! But I found there was plenty of batter for 5 sheets. I was unable to remove it neatly from the instead served it up in slices (squares). Regardless it received rave reviews and was one of the first cakes gone at a function with many other options.  -  06 Oct 2009  (Review from Allrecipes USA and Canada)