Latvian soured cream, walnut and honey cake

    Latvian soured cream, walnut and honey cake

    Recipe photo: Latvian soured cream, walnut and honey cake

    Latvian soured cream, walnut and honey cake


    23 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.

    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

    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.
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    Reviews in English (17)


    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 US | 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 US | Canada)


    Latvians know how to do an amazing cake! Good for breakfast lunch or dinner- Oh and dessert too!  -  15 Oct 2010  (Review from Allrecipes US | Canada)

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