Caramel honey cake: step-by-step recipe with photos

Honey cake is a timeless classic that many home cooks try to perfect by adding a variety of ingredients to the recipe, lending vibrant flavors to the layers or cream. Today, we'll tell you how to quickly and easily make this delicious cake at home. caramel honey cake for the holiday and we will offer a detailed step-by-step recipe for this original dessert.

Caramel honey cake: a simple step-by-step recipe

Nutritional value per serving

338.1 kcal

Proteins: 4.1 g
Fats: 19.5 g
Carbohydrates: 36.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 36 minutes
Time in the kitchen: 39 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 10

Honey-caramel cake differs from the classic version by the presence of a bright caramel flavor, which pairs perfectly with honey notes and any additives.

Most often, the following are added to caramel honey cake:

prunes or dried apricots;
nuts (you can make a cake with peanuts, hazelnuts, walnuts or a nut mix);
berries and fruits (caramel goes well with raspberries, strawberries, pears and bananas).

You can find two options for making caramel honey cake online:

For classic honey cakes, prepare caramel cream with condensed milk.
TO basic honey cake recipe Real caramel is added to the sour cream.

Today we will prepare the second version – a classic honey cake with caramel and light sour cream.

By following this recipe, you'll get a gorgeous caramel honey cake measuring 20 cm in diameter and 7 cm in height. It will be a worthy addition to any holiday table and will garner the highest praise from your guests.

Caramel honey cake – the best homemade recipe

Classic honey cake with caramel – a simple step-by-step recipe with photos

Ingredients

Servings

Ingredients for honey cakes:

Butter

100 G
Sugar

115 G
Honey

120 G
Egg C1

1 pcs
Flour

400 G
Soda

6 G
Salt

1 pinch

Ingredients for caramel:

Sugar

115 G
Water

30 ml
Cream 33%

100 ml
Butter

20 G
Lemon juice

0.5 tsp
Salt

1 pinch

Ingredients for the cream:

Sour cream 20%

350 G
Cream 33%

250 G
Powdered sugar

100 G

Preparation

Step 1

Step 1 – prepare the caramel.

Pour 115 grams of sugar and 30 ml of water into a saucepan with a thick bottom.

Step 2

Add half a teaspoon of lemon juice to prevent the sugar from crystallizing during the boiling process.

Step 3

Place the saucepan on the stove and gradually bring to a boil.

Step 4

Boil the sugar (without stirring) for 5-7 minutes until it reaches a beautiful caramel color.

Step 5

Add hot cream, stirring vigorously with a whisk.

Step 6

Remove the saucepan from the heat and add 20 grams of softened butter.

Step 7

We finish preparing the caramel by adding a pinch of salt to the mixture.

Step 8

Pour the finished caramel into a container for cooling.

Step 9

Step 2 – prepare the cake layers from the choux pastry with honey.

Place 100 grams of softened butter, a pinch of salt, 115 grams of sugar and 120 grams of natural honey into a saucepan.

Step 10

Place the saucepan on the stove and heat gradually, without bringing it to a boil, until all the ingredients dissolve and form a homogeneous mass.

Step 11

Add 6 grams of baking soda, continuing to heat slowly and stir. The honey will dissolve the baking soda, causing the mixture to foam.

Step 12

Pour the custard base into a bowl for mixing the dough, let it cool slightly and add 1 large egg (white + yolk).

Step 13

Gradually add the pre-sifted flour (in parts) and knead into a firm, elastic dough. Let the dough rest in the refrigerator for 25-30 minutes.

Step 14

We form a sausage from the dough and divide it into 8 parts.

Step 15

Roll out the dough thinly directly on parchment paper and immediately after rolling out, cut it to the desired diameter.

Step 16

Prick the cake with a fork, transfer to a baking sheet and bake in the oven at 190℃ for approximately 4-5 minutes.

Step 17

We bake all 8 cakes in this way.

Important! Stack the cakes only after they've cooled. It's best to cool them on a wire rack after baking.

Step 18

We also fry the scraps and grind them into crumbs.

Step 19

Step 3 – prepare the cream.

Combine the cream, sour cream and powdered sugar in a bowl.

Step 20

Beat the mixture with a mixer until it becomes fluffy and dense.

Step 21

Stage 4 - Assembling honey cake with a delicate caramel cream layer.

Cover each cake layer with cream and apply a swirl pattern of caramel using a pastry bag.

Step 22

When all the cake layers are laid out, cover the top and sides of the cake with the remaining cream (we make the last cake layer without caramel).

Step 23

Decorate the cake with crumbs.

Step 24

Close with a culinary ring and put in the refrigerator to soak for at least 5 hours (preferably overnight).

Step 25

Before serving, it is better to take the cake out of the refrigerator 20-30 minutes, decorate it or cut it into portions.

You can decorate the caramel honey cake with chocolate, caramel, beautiful decorations made of cream or mastic, and also fresh fruit, as in the photo.