14-Layer Honey Cake
Before we talk about anything else, we should probably talk about the elephant in the room. I told you I'm moving and then neglected to share that it's just down the street, well to DTLA (Downtown Los Angeles). So while it's not that far, it'll still be a great new change. I'm looking forward to doing more walking again and readjusting to pure city life. And while I'll miss Silver Lake a ton--let's be real here, it's just a short car ride away. That being said, the timing couldn't have been more perfect on my Vermont Creamery Instagram takeover (it's happening right now)!!
Why? Because this week I'm over on Vermont Creamery's Instagram talking about everything from walking to The Cheese Store Silverlake, to the Saturday farmers market in Silver Lake, and sharing my favorite entertaining tips, quick recipes, and a whole lot of #cheesebutterlove. I've been having such a blast featuring my favorite Vermont Creamery products like Bonne Bouche (so creamy and those wrinkles!), European-style cultured butter, and everything in between. And it's been so much fun sharing why we've loved living in Silver Lake for these last (almost!) two years. Feel free to follow along if you haven't already been!
My takeover is winding down and before it's over, I knew I had to share at least one way I use their to die for Madagascar vanilla crème fraîche. Have you had it? It's amazing--it's tart yet subtly sweet and packed with so much vanilla goodness. I seriously grab a tub and a basket of berries and call it dessert, but when I'm feeling fancy, I turn them into something extra magical.
So months and months ago, I ordered a honey cake from a place I can't recall and it's been on my mind ever since. I knew I had to make it and that when I did, Vermont Creamery's magical vanilla crème fraîche would be the shinning star. What I love about this cake is that it looks impressive. I'm talking mesmerizing, as in look at all those layers! And this cake is subtly sweet, just like the crème fraîche. It's perfect with a cup of coffee or tea, but is definitely dessert worthy.
The cake itself feels very reminiscent of an ice box cake, except it's one where you make your own biscuits. And then there's the use of sour cream or in this case crème fraîche instead of whipped cream. So they're the same but different and idk about you, but making a bunch of perfect layers is more fun to me. I chose to make my layers a little thicker than the ones I've found on the internet because the cake I had was comprised of slightly thicker layers and I though it was divine. I also decided to drizzle some honey between some of the layers 'cuz honey. You really don't need an excuse for honey. And then there's the crème fraîche frosting! I went with half vanilla crème fraîche and half plain but you could do all of either or. If you use plain, I highly recommend you add some vanilla bean paste or the seeds from one whole vanilla bean, but you don't have to if you don't want to!
This post was sponsored by Vermont Creamery and gosh am I grateful to them. They make some of my favorite cheeses, my go to butter, the best crème fraîche, yeah, ok, they pretty much slay the dairy game. You can find them at places like Whole Foods or at your local cheese purveyor, and if you don't see them, ask for your store to start carrying them! They're worth talking about and I can't say enough good things about their product and the team!
14 Layer Honey Cake
Adapted from Mrs. Moidela and Food.com
Makes one 5-inch 14-layer cake or two 5-inch 7-layer cakes
- 4 Tbsp. (1/4 cup) honey
- 2/3 c. granulated sugar
- 4 Tbsp .unsalted butter
- 3 large eggs, whisked together
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 3 c. all-purpose flour
- Pinch of salt
CREME FRAICHE FROSTING/TOPPPING
- 16 oz Vermont Creamery Madagascar vanilla crème fraîche
- 16 oz. Vermont Creamery crème fraîche
- 1/2 c. powdered sugar
- Biscuit scraps
- 1/2 c. toasted walnuts
- 2 Tbsp. honey (optional)
- 1/2 lb. fresh berries
- Medium saucepan
- Wooden spoon
- Measuring cups/spoons
- 5-inch plate or cake ring
- Silpat mats or parchment paper
- Baking sheets
- Offset spatula
- Food processor
- Preheat oven to 350°F.
- Combine sugar, honey, and butter in a medium saucepan and heat on medium-low, whisking occasionally, until butter is melted and sugar is dissolved. Remove from heat and vigorously whisk in eggs until fully incorporated. You want to pour your eggs in a slow, steady stream and whisk constantly to avoid scrambling the eggs.
- Next, whisk in the baking soda until fully combined and then then fold in the flour, ½ cup at a time, using a spatula or wooden spoon. The dough will be very thick and sticky.
- Turn out the dough onto a floured surface and divide into 14 equal pieces and transfer to a sheet of parchment or silpat mat. Cover pieces with a damp towel. Let cool for 5 minutes.
- Roll each piece out into at least a 6-inch circle (it should be around ⅛-inch thick). If the dough is too sticky to roll out, sprinkle the top with flour. Using a 5-inch plate or cake ring, cut out a round and transfer to a parchment lined or silpat lined baking sheet. You may find it easier to transfer the rolled out dough before cutting out the round. Reserve scraps to bake later. Repeat with remaining dough. You should be able to fit about 6 rounds on each sheet. You can prick the rounds with a fork, it's not necessary if you don't mind a little bit of puffing, the layers will smooth out during the frosting. Bake two sheets in the oven for 6-8 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining discs and scraps.
- Once cooled, combine biscuit scraps and walnuts in a food processor and pulse until you have a fine crumb.
- In a medium bowl, fold the powdered sugar into the crème fraîche and refrigerate until ready to use.
- To assemble the cake, place one biscuit on a cake stand or plate and generously spread with the crème fraîche mixture. If desired, drizzle with honey then top with another biscuit. Repeat this process until you reach the top. You can choose to make two cakes by dividing the amount of biscuits up if you'd like. Next spread a generous layer of crème fraîche along the sides of the cake(s) and then cover with the walnut-biscuit crumb mixture. Reserve any extra crème fraîche mixture to serve with slices.
- Store in refrigerator overnight.
- Serve with fresh berries and the reserved crème fraîche mixture. Enjoy!