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This might be one of the best cakes I’ve ever made, and from now on, it will be my way to celebrate Rosh Hashanah with my family. It consists of layers of honey cake with a cream filling and is often covered with ground crackers or crumbs made from leftover cake. While the thin layers may harden shortly after coming out of the oven, the moisture from the filling softens them over time. The honey is caramelized before being made into sheets of cake, giving the cake a deep, rich, nutty flavor and a beautiful color. Like tiramisu, this cake improves after sitting overnight in the fridge, allowing all the layers to meld into one perfect cake. This recipe yields between 8 to 10 layers of cake sheets—this time, I made it with 10, and it was so fun!
Starting with the honey cake layers- in a small pot, add the honey, butter and sugar. Set the pot on medium heat, stirring constantly until the butter has melted.
Then add the baking soda while whisking constantly, the mixture will immediately rise in volume, and you will keep whisking until the mixture darkens in color to a dark golden brown.
Remove from the heat and let the mixture sit for 10 minutes to cool.
Add the eggs, one at a time while whisking. Once the egg has incorporated into the mixture, add another one.
Once all the eggs have added in, add the flour and salt in two additions, folding them with a spatula into the mixture. Then you should have a pretty cohesive dough in the pot.
Place the pot in the fridge for an hour. In the meantime, preheat your oven to 320°F or 160°C, and prepare 10 sheets of parchment paper a little bigger than the size you want your cake layers to be.
After the dough has been chilled, scoop 10 equal pieces of dough, place each one on each parchment paper. Using a rolling pin, roll the dough pieces as thin as possible.
Place a plate (the size you desire your cake layers to be) on top of each sheeted dough. Cut around the plate and clean the edges. Remove the plate and make about 10-15 scoring marks with a fork.
Bake each sheet for exactly 5 minutes. My oven is big enough to bake two at a time, but if you can’t, just do one layer each time. Repeat until you finish baking all the sheeted dough.
Make the filling- in a stand mixer’s bowl with a whisk attachment, add the heavy cream, sour cream/yogurt, sugar and vanilla. Whisk on a high speed until soft peaks form.
Time to assemble- on a cake stand, add one tbsp of cream, and place one layer of honey cake on top. Brush the layer lightly with milk. Add a layer of cream and repeat covering with layers of cake, brushing with milk, and adding a cream layer until you piled all the layers of cake.
Add the rest of the cream to the top and sides of the cake, and using a plastic scraper, even the top and the sides.
Optional- cover the sides (and the top of the cake if you’d like) with ground graham crackers.
Place in the fridge overnight.
Slice the day after and enjoy.
YASSS!
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