As soon as I found out that my parents will be visiting when it was my birthday, I knew that my mum and I will be spending some time in the kitchen. When we were kids, for each of mine and my brother’s birthdays she used to make the best honey cake ever. We just loved it. I now I had the chance to make it together with her.
My mum’s original cake recipe is 5 layers, like the one I have added below. But the one we made, the one from the pictures, is 8 layers. When we started making it I decided that I want it taller and we divided the dough into 8 pieces instead of 5, which wasn’t the best decision. These layers are quite heavy, the cream is heavy as well so we had a moment of a collapsing cake and almost ending up with no cake at all. So it’s definitely a better idea to follow the original recipe and have slightly less tall but wider cake. We managed to save ours by putting some bamboo sticks. My mum shouldn’t listen to me that much!
Really keep an eye on the layers while you are baking them. They don’t need much. They are so delicious even on their own, like giant cookies. Yummy!
Making the cream is a bit tricky, concentrate your whole attention on it. Don’t stop stirring even for a second, I am not joking. If you do, the risk of little chunks to form is huge. Also, a little trick you could use is to wet the pot with a few drops of water so that the milk doesn’t burn at the bottom.
When you start layering the cake, be generous with the cream, there’s plenty.
This honey cake has always been and still is my favourite cake. It has very subtle taste, it is light and very delicious.
I know it takes some time to make it but it’s definitely not an everyday thing. Not that I couldn’t eat it often but I admit it is a bit of a hustle preparing it. Save it for some cheerful occasions.