Latvian Honey Layer Cake

Latvian Honey Layer Cake


15 people made this

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.


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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