Latvian Honey Cake Best Dishes

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Latvian Honey Cake

"It's one of the most popular Latvian desserts – easy and scrumptious! It requires a little paintings but it is honestly worth it! I've made it numerous times and my instruction capabilities are enhancing with on every occasion. Don't get scared away because of the bitter cream, it suits perfectly with the sweet honey flavor. The cake tastes the exceptional after it is stored overnight within the fridge, the flavors will mixture together nicely. I use a 9x13 inch baking pan, however every other comparable length will do."

Ingredients :

Cake:
3 eggs
1 cup honey
2 cups all-cause flour
2 teaspoons baking soda
Filling:
2 (16 ounce) containers sour cream
1 cup white sugar
1 cup chopped walnuts

Instructions :

Prep : 40M	Cook : 12M	Ready in : 9H55M

Preheat an oven to 350 degrees F (175 tiers C).
Mix together eggs, honey, flour, and baking soda in a big bowl. Spoon three to 4 tablespoons of batter onto five 9x13-inch sheets of parchment paper. Spread the combination as skinny as feasible the usage of a wide spatula. There is enough batter for five thin layers.
Place one sheet of batter onto a baking pan and bake in the preheated oven till golden brown, approximately 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to beautify filling absorbency. Repeat with the closing 4 cake layers.
Stir collectively the bitter cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully put off the parchment paper from the cake layer. Spread 1/fifth of the sour cream combination on the cake layer after which sprinkle 1/fifth of the walnuts at the layer. Repeat the technique with the final four layers. Cover and refrigerate in a single day. Trim off any ragged edges earlier than serving.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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