Polish Honey Cake

This is a fairly simple (though time consuming) cake that is perfect for summer picnics.

And anytime you want a delicious cake.

So lets do this:

Ingredients:

For the layers:

*7 tablespoons unsalted butter
*1/2 cup sugar
*3 eggs
*1 cup honey
*1 teaspoon baking soda
* 2 1/2 - 2 3/4 cups white flour

For the Cream:

*2 cups (just a little under 2 is actually best) heavy whipping cream
*3 cups light sour cream (you can also try greek yogurt though I've never done it)
*1/2 cup sugar (sometimes I may, or may not put a tad bit more depending on how its tasting)
*1 tablespoon vanilla extract

*Note*
This cake takes anywhere from 16-24 hours to make. So you must make the dough ahead of time to refrigerate for 8-12 hours then plan on taking an hour or so for baking and putting the cake together followed by another 8-12 hours for the cake to set in the refrigerator. I've found its best to make the dough the night before, get up early to make the cake and then let it set so it's ready for the evening.

Directions:

1. Dough for the layers (crusts):

In a large mixing bowl mix all the ingredients except the flour. Put the bowl on a large pot of boiling water. Stir the mixture regularly until sugar is dissolved (about 5 minutes). Remove the bowl from the pot and add flour gradually. The dough should not be thick. Let the dough to cool down, then cover with a plastic wrap and put it into refrigerator for 8-12 hours.

2. Baking the layers (crusts):

Preheat oven to 400 degrees.

Pre-cut 8 sheets of wax paper. Divide the dough into 8 equal balls (use lots of flour
because the dough will be sticky). Take the baking sheet with wax paper on it and
sprinkle with flour. Take a piece of dough and put it on a baking sheet, stretch it
with your hands, powdered with flour, (or use rolling pin) to a thin, round form, about 10
inches.

Bake for 4-5 minutes or until golden brown.
Remove from the oven. Cool layer on a wire rack.

Repeat with the remaining 7 dough parts.

3. Making the cream

Mix sour cream, whipping cream, sugar and vanilla (you may also add a bit of lemon zest or juice) in a large mixing bowl.

4. Put the cake together

Carefully peel the layers, once cooled, off the wax paper. Using something as a guide (I use a dinner plate) cut and even the edges until the layers are round.
Set the pieces of the layer you cut off to the side for later use.

On a large serving dish, alternate 8 layers of cake crusts and cream filling, applying
the cream filling between layers.

Use the excess pieces of crust to decorate the cake by cutting into small pieces and placing around the side and outer rim of the top of the cake.

Top with strawberries, raspberries or blueberries (or whatever you want for that matter).

Let the cake sit 8-12 hours in a refrigerator before serving.

*Option: I like to take the strawberries I didn't use to decorate and mash them in a bowl with a little sugar to drizzle over the cake or individual slices.

Well, that my friends is how you do the polish honey cake. My taste buds are ever grateful to my friend, Lena for bringing this yummy cake into my life. I hope you enjoy!