Honey Rye Cake with Creamy Filling

This delightful honey rye cake features a perfect blend of sweetness and tang, creating a unique and indulgent dessert experience. The cake layers are made from a combination of honey, butter, eggs, rye, and wheat flours, giving it a rich, earthy flavor. Perfectly balanced with a creamy filling made of sour cream, sugar, and fresh cheese, this cake is both light yet decadently satisfying. The honey adds a subtle sweetness to the layers, while the rye flour imparts a distinctive taste that distinguishes it from other cakes. As the cake sits, the crispy layers absorb the creamy filling, resulting in a tender, moist treat with every bite. Simple to make yet impressively delicious, this cake can be prepared for any occasion, offering a sweet surprise to friends and family. Ideal for a tea party or as a special dessert after dinner, it is a crowd-pleaser with its multi-layered texture and flavor. Garnished with crumbled cake for added texture, it offers a delightful contrast between the soft interior and slightly crunchy topping. Let this honey rye cake become a staple in your baking repertoire, impressing guests with its combination of sweet and savory notes.

Ingredients

Main Ingredients

• 6 tablespoons honey, liquid
• 3 tablespoons milk
• A pinch of salt
• 3 eggs
• 1 teaspoon baking soda
• 150 grams butter or margarine
• 1 cup sugar (250 ml)
• 1 cup fine rye flour
• Approximately 3 cups wheat flour (additional as needed)

For the Filling

• 0.5 liters sour cream (20%-30% fat)
• 200 grams fresh cheese (or more, based on preference)
• 1/2 cup sugar, adjust to taste
• 2 tablespoons honey

Preparation Time

• Total time: 120 minutes (including prep and cook time)

Step-by-Step Instruction

1. In a saucepan, combine milk, honey, sugar, and salt. Heat gently, stirring, until the sugar dissolves.
2. Add butter, stirring until completely melted.
3. Stir in baking soda and increase the heat, cooking for about 5 minutes until the mixture becomes a deep brown, caramel-colored mass.
4. Remove the saucepan from heat and let it cool slightly. Beat in one egg at a time, mixing thoroughly.
5. Gradually add both rye and wheat flours, ensuring the dough remains slightly sticky but manageable.
6. Shape the dough into a ball, cover it, and let it rest for 20 minutes for the flours to absorb moisture.
7. Divide the dough into four portions, forming each into a ball for four cake layers.
8. Roll each portion into a round shape, using a plate to define the cake's size, and remove excess dough.
9. Pierce the dough rounds with a fork to prevent excessive puffing while baking.
10. Preheat the oven to 200 degrees Celsius (392 Fahrenheit).
11. Bake the rounds individually on a baking sheet until golden and cooked through, varying between 7-10 minutes per round.
12. Allow the cake layers to cool entirely; they will be crisp initially but soften once assembled with the cream.
13. Blend leftover dough trimmings till crumbled for garnishing later.
14. For the filling, beat the sour cream with sugar and honey until fluffy and thickened, turning snow white.
15. Add fresh cheese, beating until smooth and well combined.
16. If too runny, incorporate a teaspoon of bloomed gelatin for stability.
17. Generously spread cream onto each cake layer, stacking one on top of the other.
18. Cover the sides and top of the assembled cake with remaining cream.
19. Refrigerate the cake for at least 12 hours to allow flavors to meld and textures to soften.
20. Finally, sprinkle the prepared crumb topping all over the cake for extra texture and flavor.

Tips

• For a richer flavor, consider using a dark, flavorful honey.
• Switch out fresh cheese with cream cheese for a creamier texture.
• Letting the syrup mixture brown well will enhance the cake's color and taste.
• Adjust sugar levels in the filling based on personal sweetness preferences.

Nutrition (estimated per slice)

• Calories: 300
• Protein: 7g
• Fats: 15g
• Carbohydrates: 40g

Variations

• Use gluten-free flour blends to accommodate gluten sensitivity.
• Include additional spices like cinnamon or nutmeg for a spiced version.
• Replace sour cream with a nondairy alternative and fresh cheese with vegan cream cheese for a dairy-free version.

Serving Suggestions

• Pair with a cup of strong black tea or coffee for a perfect afternoon delight.
• Garnish with fresh berries or a dusting of powdered sugar for added elegance.

Best Places

• La Boheme Café - A charming spot for desserts alongside artisanal teas. Location: 27 Rue des Rosiers, Paris, France.
• Honey & Spice - Known for their creative use of honey in desserts. Location: 52 Warren St, New York, USA.
• The Baking Bar - Classic European desserts with a modern twist. Location: 8 Merrion Row, Dublin, Ireland.
• Syrup Murray Hill - Celebrated for their syrup-infused sweets. Location: 319 East 28th Street, New York, USA.
• Sweet Rush Café - Cozy café famous for its sweet and savory pastries. Location: 42 Myeongdong 8na-gil, Seoul, South Korea.
• The Pastry Room - Offers a variety of rye-based treats. Location: 8 Burlington Arcade, London, UK.
• Sugar & Cream - A haven for indulgent cakes and pastries. Location: 158 Flinders St, Melbourne, Australia.
• Crumb & Gateau - Trendy patisserie known for unique flavor pairings. Location: 14 Great Windmill St, London, UK.
• Delectable Delights - Lauded for its rich, creamy cakes. Location: 1-1-2 Oshiage, Tokyo, Japan.
• Pastries Delilahs - An elegant spot with a wide selection of baked goods. Location: 233 Lavender Street, Singapore.