LAYERED CAKE WITH SOUR CREAM FILLING
Steps:
- Pre-heat oven to 375F. For faster results use two 10-inches round baking pans. Mix sugar and honey in a bowl over a pot of simmering water and stir for about 2 min. Stir in baking soda. Remove from the heat. In a small bowl beat eggs and stir it in. Add melted butter and stir until mixture incorporated. Gradually add flour until it forms into thick dough. Divide the dough into 5 equal parts. Place 1 piece of the dough on parchment paper (no need to butter the paper) cover with another parchment paper and using dough roller pin roll the dough into 10 inches in diameter flat layer. Remove top sheet of parchment paper. Don't discard; it can be re-used for the rest of layers. Place one layer into the baking pan. 2 layers can be baked at a time. Bake for about 10 minutes or until golden brown. While baking two first layers prepare the rest of dough layers. When first two layers are ready, take the baking pans out from the oven and replace baked layers with a row dough layers. Place all 5 baked layers separately for 1 hour to cool. Layers can be made 1 or 2 days ahead of time. Wrap with plastic wrap when there are completely cooled and store it at room temperature. Filling: Using electric mixer whip sour cream and whipping cream with sugar. Stir in walnuts. To assemble: Place one layer on the serving plate, spread 3-4 Tbsp of whipped cream, place second layer and spread the same amount of whipped cream. Repeat it with the rest of layers. Spread sides of the cake with whipped cream as well. Garnish with halves of pecan nuts. Place the cake in fridge for about 8-10 hours. Bring to room temperature before serving.
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Mikaela Georgieva
[email protected]I would not recommend this recipe to anyone.
Jay Norr
[email protected]This cake was a waste of time and ingredients.
Zunaib Mughal
[email protected]I followed the recipe exactly, but my cake didn't turn out as good as the picture.
Antwon Davis
[email protected]The cake was a little dry, but the filling was good.
Matthew Ochoa
[email protected]This cake was a little too sweet for my taste, but the filling was amazing.
Max James
[email protected]I'm not a big fan of sour cream, but I loved this cake! The filling was creamy and delicious.
Sayed Ahammed
[email protected]This cake is heaven in a bite!
Maryam Sahzadi
[email protected]This cake is a must-try!
Jabar Khan
[email protected]I highly recommend this cake! It's easy to make, delicious, and sure to be a hit with everyone who tries it.
Mohammed haneef Somro
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just for a weeknight dessert.
Da twins Da twins
[email protected]I love that this cake is not too sweet. The sour cream filling helps to balance out the sweetness of the cake.
Missy Nemitz
[email protected]The sour cream filling is what makes this cake so special. It's tangy and creamy and pairs perfectly with the moist cake.
Habiba Ahmed
[email protected]This cake is so easy to make and it always turns out perfect. I've made it several times for different occasions and it's always a crowd-pleaser.
Sameer Mahato
[email protected]I made this cake for my daughter's birthday and she loved it! The cake was fluffy and the filling was creamy and tart. The perfect combination.
Anugraha Bhandari
[email protected]This cake was a hit at my party! Everyone loved the sour cream filling and the moist cake. I will definitely be making this again.