Czech Honey Layer Cake

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Czech Honey Layer Cake is a beloved Central European classic built from paper-thin honey-kissed wafers stacked tall with a tangy sweet cream filling. After a long overnight rest, the crisp baked layers soften into tender, fragrant ribbons that slice cleanly into jewel-like squares.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 30 gSugar
• 6 gProtein
• 180 mgSodium
• 120 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the honey dough

• 1/2 cup (170 g) wildflower honey
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, cubed
• 2 large eggs, lightly beaten
• 2 1/2 cups (320 g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

For the sour cream filling

• 1 1/2 cups (360 g) full-fat sour cream
• 1 cup (240 ml) cold heavy cream
• 3/4 cup (90 g) powdered sugar, sifted
• 1 tablespoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla bean paste (optional)
• Pinch of fine sea salt

For finishing

• 2 tablespoons finely crushed walnuts
• 1 teaspoon ground cinnamon
• 1 tablespoon warm honey, for drizzling
• 1 tablespoon powdered sugar, for dusting

Directions

1. In a medium saucepan over low heat, combine the honey, granulated sugar, and butter. Stir until the butter melts and the sugar dissolves, about 4 minutes; do not let it boil. Remove from heat and cool for 5 minutes.
2. Whisk the beaten eggs into the warm honey mixture, then sprinkle in the baking soda (the mixture will foam and lighten). Gradually fold in the flour and salt until a smooth, sticky dough forms. Cover and chill for 20 minutes.
3. Divide the dough into 10 equal balls. On parchment paper, roll each ball into a 9-inch round about 1/16 inch thick, almost translucent. Use a plate or ring to trim a neat circle; reserve the scraps for the topping.
4. Bake each layer individually on its parchment on a baking sheet at 350°F (175°C) for 5 to 6 minutes, until deep golden at the edges. Slide onto a flat surface to cool completely. Repeat with the remaining dough.
5. In a large bowl, whip the cold heavy cream to soft peaks. Gently fold in the sour cream, powdered sugar, vanilla, lemon zest, vanilla bean paste, and salt until smooth and spreadable.
6. Place the first honey wafer on a serving plate and spread about 3 tablespoons of filling evenly to the edges. Repeat with 8 more layers and filling, then cap with the final wafer.
7. Spread the remaining filling over the top and sides of the cake. Pulse the reserved scraps with the walnuts and cinnamon, then press the crumbs onto the top and sides. Drizzle with warm honey and dust with powdered sugar.
8. Loosely cover and refrigerate for at least 8 hours, preferably overnight, so the wafers absorb the filling and become tender. Slice with a sharp knife wiped clean between cuts for neat edges.

Cook’s Notes

• Roll each wafer between two sheets of parchment for the easiest transfer to the baking sheet.
• Use full-fat sour cream and heavy cream; reduced-fat versions will weep and make the layers soggy.
• An overnight rest is non-negotiable: the crisp wafers need hours to soak up the tangy cream.
• A 9-inch springform ring wrapped around the cake during chilling keeps the layers perfectly aligned.
• For deeper flavor, swap half the wildflower honey for buckwheat honey, which adds a molasses-like note.

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