Latvian Honey Cake

12 Reviews

Prep: 40 min
Cook: 15 min
Ready In: 9 hr 55 min

“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.” - by Sandra

Ingredients

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

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Metric US

Original recipe yields 12 servings

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
470 cal
23%

Fat
23.7 g
36%

Carbs
60.5 g
20%

Based on a 2,000 calorie diet

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Reviews (12)

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Egle

Nov. 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!!!..." See more"

challahback

Oct. 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 cl..." See moreeanly 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."