Jam Layered Honey Cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours
Servings 10 Servings
- 16 oz Jam (apply to layers)
- 16 oz Cream Cheese; softened
- 2 cup Powdered Sugar
- 2 cup Whipping Cream: very cold
Honey Sponge Cake
Beat eggs with sugar, until it’s three times in volume.
Add honey into the mixture and beat again to combine well together.
Into a small dish, combine lemon juice together with baking soda. Add Baking soda mixture into the egg mixture, fold in to combine.
Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
Split cake dough into two parts, bake each part in a 9 inch pan at 350F for 30 minutes. Check it using a wooden toothpick; once the dough doesn't stick to the toothpick, the cake is ready.
Slice each sponge cake into two layers and apply some jam on one side of each layer.
Jam Layered Honey Cake Cream
To prepare the cream, beat softened cream cheese with powdered sugar.
Beat until the mixture is smooth and has no lumps. Add whipping cream into the cream mixture, beat until the cream is firm.
Assembly of Jam Layered Honey Cake
Apply cream to the cake between each layer.
Apply the remaining cream on the outside of the cake.
Decorate the cake as you wish. I cut a thin slice from one layer of the cake and turned it into crumbs, which later used to decorate the sides of the cake.
It's best to serve the cake after it sits overnight soaking with the cream.
Calories: 871kcal | Carbohydrates: 130g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 213mg | Sodium: 470mg | Potassium: 220mg | Fiber: 1g | Sugar: 94g | Vitamin A: 1450IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2.4mg