Latvian soured cream, walnut and honey cake

    Latvian soured cream, walnut and honey cake

    12saves
    55min


    21 people made this

    About this recipe: Lovely, delicate layers of moist honey cake a sweet walnut and soured cream filling make this traditional Latvian honey cake a treat both to bake and eat. Enjoy with coffee or a fragrant herbal tea.

    Ingredients
    Serves: 12 

    • Cake
    • 3 eggs
    • 350g honey
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • Filling
    • 900ml soured cream
    • 200g caster sugar
    • 115g chopped walnuts

    Method
    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4.
    2. In a large bowl mix together eggs, honey, flour and bicarb. Spoon 3 to 4 tablespoons of mixture onto five 20x30cm sheets of baking parchment. Spread the mixture as thin as possible using a wide spatula (there is enough mixture for five thin layers).
    3. Place one parchment sheet with mixture onto 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 four cake layers.
    4. Stir together the soured cream and sugar in a small bowl. Place one cake layer in 20x30cm baking dish with the baking parchment side up. Carefully remove the parchment from the cake layer. Spread 1/5th of the soured cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining four layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate

    More collections