Adapted from: Deb Perelman
Serves: 10
Prep time: 60 minutes
Rest time: 1 hour + 1 day
Cook time: 45 minutes
Ingredients:
100 g (1/2 cup) sugar
170 g (1/2 cup) honey
115 g (1/2 cup) unsalted butter
1 tsp bicarb / baking soda
3 eggs, large
1/4 tsp salt
1 tsp vanilla extract
455 g (3.5 cups) all-purpose flour
Filling:
900 g (32 oz) sour cream
400 g (14 oz can) sweetened condensed milk
This recipe landed on my blog because of a beautiful photo that Deb Perelman posted on her instagram @smittenkitchen of this cake. I read through her blog post (linked above) and had a hearty laugh and an added strength for a new challenge. Thus began my adventure. I have included ingredients and instructions on this post in my words and style. However, I highly recommend reading her blog post even if you already know you will not make this recipe. It is a story of determination and joy and humour. And I actually did want to write a scathing comment to her at the exact point in time she told her readers they would want to!
What a beautiful cake and a beautiful recipe.
Oh! The cake! Right! It's like layers of soft cookie-cake that taste somewhere between a Biscoff and a honey graham cracker with sweet and tangy creamy layers.
Whilst the instructions are long and precise, the actual cake is easy to do. Well wishes!
Ingredients:
100 g (1/2 cup) sugar
Ingredients:
100 g (1/2 cup) sugar
170 g (1/2 cup) honey
115 g (1/2 cup) unsalted butter
1 tsp bicarb / baking soda
3 eggs, large
1/4 tsp salt
1 tsp vanilla extract
455 g (3.5 cups) all-purpose flour
Filling:
900 g (32 oz) sour cream
400 g (14 oz can) sweetened condensed milk
Directions:
Day 1:
1. Heat the oven to 117 C / 350 F. Tear away 6 sheets of parchment paper at least as big as 10x10 inch (25x25 cm).
2. Combine the sugar, honey, and butter in a medium saucepan and heat over medium heat. Simmer for 3-4 minutes until it darkens slightly and smells good.
3. Whisk in the bicab / baking soda and remove the pan from the heat and set it aside for 2-3 minutes.
4. In a spouted container, beat the eggs.
5. Whilst vigorously whisking the honey mix, drizzle the eggs very slowly (about 1/2 tsp at a time). Whisk the entire time until the eggs are completely incorporated.
6. With a wooden spoon, mix in the salt, vanilla, and 3 cups (390 g) of the flour to the honey mix. Slowly incorporate the remaining 1/2 cup (65 g) of flour (3.5 cups total).
7. Whilst the dough is still warm, divide it into 8 pieces on a floured surface. It will be a sticky dough.
8. Roll a ball of dough between two sheets of the cut parchment until it is thin and makes a 9” circle.
9. Carefully remove the top parchment and cut the dough into a perfect 9” circle using a plate, tin, or piece of parchment/cardboard as a stencil. Reserve the trimmings as-is on another piece of parchment.
10. Place the bottom parchment dough circle on a baking sheet, poke holes across the top with a fork, and bake for 6-7 minutes, until it feels semi-firm and gets darker on the edges.
11. Carefully slide the cookie onto a cooling rack and reuse the parchment.
12. Meanwhile, prep additional dough circles between bake times, reserving all the trimmings.
13. With the parchment paper full of trimming scraps, set onto a baking sheet and bake 4 minutes, or until the trimmings appear ‘pale golden’. Let cool and store overnight.
14. Meanwhile, whisk together the sour cream and sweetened condensed milk in a large bowl.
15. When the cookies have cooled, dab a bit of the sour cream mix onto the cake plate and place the first cookie on top so it adheres.
16. Use or reuse parchment and slide thick strips under the bottom cookie’s edges to prevent eventual leakage from the sour cream mix later on.
17. On the middle of the first cookie, pour 3/4 cup of sour cream mix and spread around, leaving a 1-2” dry edge on the outside of the cookie.
18. Continue stacking layers of cookie and sour cream mixture. On the top of the cake, pour the remaining sour cream mixture so that the top and sides of the cake are covered in the sour cream.
19. Put the cake in the fridge for at least an hour. After, remove the cake and adjust the layers if they slid around. Re-scoop fallen sauce on to the top and sides of the cake.
20. Return the cake to the fridge and store overnight.
Day 2:
21. As on day 1, re-scoop fallen sauce onto the sides and top of the cake.
22. With a blender or food processor, blend the scrap cookies into a powder.
23. If desired, cut out a stencilled design on parchment paper and apply to the top of the cake.
24. Using a spoon, gently dust the top and sides of the cake with crumbs until covered and then remove the stencil.
25. Gently remove the parchment paper around the base layer of the cake to reveal a clean serving plate!
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