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Latvian Honey Cake
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
535 minutes
Indulge in a decadent Latvian honey cake with tangy sour cream and walnut filling, layered between delicate cake sheets.
Ingredients:
  • 3 eggs
  • 1 cup honey
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 (16 ounce) containers sour cream
  • 1 cup white sugar
  • 1 cup chopped walnuts
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare five 9x13-inch sheets of parchment paper.
  • Prepare the cake batter by combining eggs, honey, flour, and baking soda in a large bowl. Spoon a portion of the batter (3 to 4 tablespoons) onto each sheet of parchment paper and spread thinly using a wide spatula. Gently transfer one sheet of batter onto a rimmed baking sheet.
  • Bake in the preheated oven until golden brown for 2 to 3 minutes. Lift the parchment to transfer the baked cake layer from the baking sheet and prick it with a fork to enhance filling absorbency. Repeat this process for the remaining four cake layers.
  • Prepare the filling: Combine sour cream and sugar in a small bowl. Place one cake layer in a 9x13-inch baking dish; discard the parchment paper. Spread 1/5 of the sour cream mixture over the cake, then sprinkle with 1/5 of the walnuts. Repeat with the remaining layers, sour cream, and walnuts. Chill in the refrigerator for 8 hours or overnight. Trim any uneven edges before serving.

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