Layered Honey Cake Triangle Slice (Printable Version)
Golden honey layers with silky cream, stacked and chilled for a beautiful triangle slice full of flavor.
# What You'll Need:
→ Honey Cake Layers
01 -
3 tablespoons honey
02 -
170 grams granulated sugar
03 -
28 grams unsalted butter
04 -
2 large eggs
05 -
1 teaspoon baking soda
06 -
310 grams all-purpose flour
→ Cream Filling
07 -
480 grams sour cream (full fat)
08 -
240 milliliters heavy cream
09 -
60 grams powdered sugar
10 -
1 teaspoon vanilla extract
# Steps To Follow:
01 -
In a saucepan over low heat, melt the honey, granulated sugar, and butter together, stirring until smooth and golden. Remove from heat and allow to cool slightly. Whisk in eggs swiftly to prevent scrambling. Incorporate the baking soda, then gradually add the flour, mixing until a soft dough forms. Divide the dough into 6 to 8 equal portions, roll into balls, and refrigerate for 15 minutes.
02 -
Roll each chilled dough ball on parchment paper into an approximately 20-centimeter round. Bake at 180°C for 5 to 7 minutes until golden. Cool the layers completely, then trim edges for uniformity, reserving the trimmings.
03 -
Whip the heavy cream until soft peaks form. In a separate bowl, whisk together sour cream, vanilla extract, and powdered sugar until smooth. Gently fold the whipped cream into the sour cream mixture until fully combined.
04 -
Layer the baked cake rounds with a generous amount of cream filling between each layer. Cover the top and sides of the cake with the remaining cream. Crumble the reserved cake trimmings and sprinkle them evenly over the surface and sides.
05 -
Refrigerate the assembled cake for at least 6 hours, preferably overnight, to allow the layers to soften and flavors to meld before slicing into triangle portions.
# Notes and Tips:
01 -
It’s best to chill the assembled cake overnight to achieve optimal softness and flavor integration.