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“Honey cake best made the day before. Posted for ZWT 6.”

Ingredients Nutrition


  1. Preheat oven to 225°C.
  2. Whisk eggs until pale and thick.
  3. Heat honey and sugar in a large saucepan. When it's about to boil, remove from the heat and add to the whisked eggs in a thin stream while stirring . Be careful not to cook the eggs.
  4. Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool.
  5. Divide the dough into six equal parts.
  6. Take six sheets of baking/parchment paper, dust very slightly with flour.
  7. On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles.
  8. Grease baking paper well and place one dough circle and bake one at a time for 5 minutes until dark golden. Remove from the oven and let cool on the baking paper. Continue with the remaining 5 pieces of dough.
  9. Mix sour cream and sugar.
  10. Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle.
  11. Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream.
  12. Place into the fridge for 6 hours or overnight.

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