• 3 eggs
  • 180 ml honey (we recommend our Honig-Schmidt acacia honey)
  • 240 grams flour
  • 2 tsp baking powder
  • 1 tsp vinegar
  • 230 ml code milk
  • 120 ml sour cream
  • 2 tsp condensed milk
  • 55 grams of sugar
  • 120 ml hot water

Preheat the oven to 175 degrees. Beat eggs and honey frothy. Mix the baking powder and vinegar. Add to the egg mixture and add flour. Mix everything into a smooth dough.

Line the baking sheet with baking paper and spread about 120 grams of dough very thinly on top. Bake in the oven for about seven minutes. Do the same with the rest of the dough (dough yields 4 layers). Remove the baking paper from the finished layers. Cut out two equal-sized circles from each dough plate. In total, eight circles are created.

Put the cake leftovers in a freshening bag and crush finely with a roll of dough. Bring to the boil for the syrup until a smooth consistency is formed and the sugar has dissolved. Brush all the cake layers with the syrup.

For the filling, mix sour cream and condensed milk. Place a circle with the cutting side down on a cake plate. Sprinkle with a little filling and lay on the next layer of cake. Spread the cake on the outside with a thin filling and garnish with the cake crumbs all around. Cold the cake overnight and serve the next day.

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