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Russian · Desserts
No-Roll Honey Cake
A delicate and aromatic honey cake with a light mascarpone and sour cream frosting, easy to make thanks to a sponge cake batter that requires no rolling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat the butter, honey, and baking soda until caramelized.
2
Whip the eggs with sugar until fluffy and combine with the honey mixture.
3
Fold in the flour and mix into a batter.
4
Divide between two 18 cm cake pans and bake at 160-180°C for 20-25 minutes.
5
Cut each sponge cake in half horizontally.
6
Whip the mascarpone, powdered sugar, and heavy cream until stiff peaks form.
7
Fold in the sour cream and gently mix with a spatula.
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