Latvian Honey Cake You Have To Try

Mei 22, 2021

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Latvian Honey Cake

"It's one of the most famous Latvian cakes – easy and scrumptious! It calls for a bit work however it is truely really worth it! I've made it numerous instances and my education abilties are enhancing with each time. Don't get scared away due to the bitter cream, it fits perfectly with the candy honey taste. The cake tastes the satisfactory after it's saved in a single day within the refrigerator, the flavors will blend together properly. I use a 9x13 inch baking pan, however another similar length will do."

Ingredients :

Cake:
3 eggs
1 cup honey
2 cups all-purpose flour
2 teaspoons baking soda
Filling:
2 (16 ounce) packing containers bitter cream
1 cup white sugar
1 cup chopped walnuts

Instructions :

Prep : 40M	Cook : 12M	Ready in : 9H55M

Preheat an oven to 350 ranges F (175 degrees C).
Mix together eggs, honey, flour, and baking soda in a big bowl. Spoon 3 to four tablespoons of batter onto five 9x13-inch sheets of parchment paper. Spread the combination as skinny as viable the use of a huge spatula. There is enough batter for 5 skinny layers.
Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to three minutes. Remove the baked cake layer from the baking sheet and prick with a fork to beautify filling absorbency. Repeat with the ultimate four cake layers.
Stir collectively the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully put off the parchment paper from the cake layer. Spread 1/5th of the bitter cream mixture on the cake layer and then sprinkle 1/fifth of the walnuts at the layer. Repeat the process with the ultimate four layers. Cover and refrigerate overnight. Trim off any ragged edges earlier than serving.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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