Honey Cake with Orange and Boiled Condensed-Milk Cream
A thin honey cake sheet baked briefly, cut into two layers, and filled with an orange sour-cream filling made with boiled condensed milk. Allow about 4 hours 20 minutes, including complete cooling and at least 3 hours in the refrigerator.
Ingredients
Instructions
9 steps- 1
Preheat the oven to 175°C. Melt the 70 g butter, then set it aside until cool but still liquid.
10 min
- 2
Whisk the egg with the sugar, vanilla sugar, and honey until evenly combined.
5 min
- 3
Mix in 15 g sour cream and the cooled melted butter.
2 min
- 4
Add the flour and baking powder and mix just until a soft dough forms.
5 min
- 5
Spread the dough in one thin, even sheet over a lined baking tray, approximately 35 × 40 cm. Bake in a preheated 175°C oven for about 8 minutes, until lightly golden; baking much longer will dry it out.
8 min
175°C
- 6
Allow about 30 minutes for the baked sheet to cool completely before filling; wait longer if it is still warm. While it cools, whisk the boiled condensed milk with 120 g of the 10–15% sour cream, then gradually whisk in all 80 ml orange juice.
30 min
- 7
Cut the cooled cake sheet in half. Trim the uneven edges and reserve the trimmings for crumbs.
5 min
- 8
Spread cream over one half, cover with the second half, then spread the remaining cream on top and finish with the crumbled trimmings.
5 min
- 9
Refrigerate for at least 3 hours so the cream softens and flavors the cake layers before slicing.
180 min
Nutrition
1 serving ≈ 131 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes