Chef Alexander Belkovich's Quick Honey Cake: No Rolling Required
Chef Alexander Belkovich has shared a recipe for a quick honey cake that doesn't require rolling. The cake, known for its distinctive dark colour and rich flavour, is a popular treat in many households.
The cake's base is made by heating honey, mixing in baking soda, and adding butter. This creates a dark, caramel-coloured mixture that is stabilized by hydrophobic effects and Van der Waals forces, giving it a darker appearance compared to the outer sugar-phosphate backbone. The recipe uses 120g of honey, 1.5 tsp of baking soda, and 150g of butter.
The cake batter also includes eggs, flour, sugar, salt, and 800g of thick 20% sour cream. The cake layers are baked on parchment at 160°C for 8-10 minutes, resulting in thin, even squares. Once baked, the layers are cut while still warm and pliable.
The cake is assembled in a base-cream-base pattern, with a cream made from the thick sour cream and powdered sugar. The assembled cake is then dusted with crumbs from dried trimmings and refrigerated overnight. It is served in narrow strips.
Chef Belkovich's quick honey cake offers a delightful twist on a classic recipe. By eliminating the need for rolling, it simplifies the preparation process without compromising the cake's unique taste and appearance. The cake is best enjoyed chilled, with its dark, moist layers and creamy filling providing a satisfying treat.
