Honey Cream Layer Cake Recipe
A Delicious recipe for Honey Cake with cream fillings and a crumble topping.
1 cup of butter
1 1/2 cup sugar
3 tsp dark honey
1 T. baking soda
3 c. flour
1 can sweetened condensed milk
1 cup finely chopped walnuts
2 tsp flour
1/2 cup milk
1/4 cup Crisco
1/4 cup butter
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
Preheat oven to 350 degrees
Melt butter, Whisk in eggs, gradually add sugar, honey, baking soda and flour, mix until smooth.
Place sheets of parchment paper on baking sheets and trace circle around a cake pan 8 inch and fit two per baking sheet. Spoon batter into each circle and spread out thin until circle is filled- like a giant pancake- PAST the lines you traced.
Bake for 7-10 minutes until golden brown. Watch it closely as it goes from uncooked to golden very quickly.
Slide layers off sheet by pulling parchment paper onto a cool counter and allow layers to cool. Repeat this until you have 6 layers.
Using a cake pan, cut each layer into a circle and pull away excess cake from edges (save this in a separate bowl). Gently peel away parchment paper from bottom of each layer as you assemble the cake.
Crumble excess cake edges into fine crumbs.
Fillings: Combine sweetened condensed milk with finely chopped nuts. This is the first filling
in a small saucepan cook 2 tsp flour and 1/2 c. milk together until thick and smooth. Cool completely. Add Crisco, butter, sugar, vanilla and salt and whip this together until light and fluffy. This is the second filling.
Assembling Cake: Place one layer of cake on a serving plate.
Top with some cream filling and spread to edges. Place another layer of cake on top of cream filling. Top with some sweetened condensed milk/nut layer and spread to edges.
Repeat this until all cake layers are used. You should use all of cream filling and about 1/2 of condensed milk filling. Spread remaining condensed milk/nut filling over top and sides of cake.
Press chopped cake crumbs into top and sides of cake. Refrigerate and serve!