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Latvian Honey Cake

Latvian Honey Cake

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Sandra

It's one of the most popular Latvian cakes – simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9x13 inch baking pan, but another similar size will do.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers.
  3. Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers.
  4. Stir together 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 remove the parchment paper from the cake layer. Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.
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Reviews

Egle
17
11/27/2009

Hi, I dont know it cake is Latvian, but we in Lithuania making same, only to filling we add fresh 1 lemon juice. Try its real good!!!

challahback
10
10/7/2009

The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off more cleanly than others - possibly due to me not paying attention to which side of the paper I used! But I found there was plenty of batter for 5 sheets. I was unable to remove it neatly from the dish....so instead served it up in slices (squares). Regardless it received rave reviews and was one of the first cakes gone at a function with many other options.

Sandy
8
10/18/2010

Latvians know how to do an amazing cake! Good for breakfast lunch or dinner- Oh and dessert too!