On a light background honey cake covered with white cream. On a light background opposite the window stands a cake decorated with berries. On the side of the frame, rosehip flowers are visible.

Dessert+baking

Vertical honey cake Spartak

Prep Time: 15 min / Cook Time: 10 min / Total Time: 25 min

Vertical honey cake, without rolling! For 25 minutes + time to cool!! You definitely need this recipe.

Author and photographs: Olga

Follow on Instagram

Jump to Recipe

If the guests have already called your doorbell or even knocked on the door, but you need a cake - grab this recipe! The cake is 12 cm high and about 10 cm in diameter (weight of about 1.1 kg)

Vertical honey cake Spartak

Yield: 1 cake

Ingredients

Honey batter:

100 gr honey
90 gr sugar
50 gr butter 82%
1/2 tsp soda
70 gr sour cream (20% or more)
a pinch of salt
1 egg
130 gr flour
25 gr cocoa (no sugar)

For the cream:

300 gr cream cheese
300 gr cream 33%
200 gr sour cream (above 20%)
Vanilla
80-90 gr of powdered sugar (I do not advise adding more)

Instructions

Oven at 170 degrees. And at this time - honey and sugar combine in a saucepan and brew until the first bubbles (about 2 minutes)! We saw bubbles - we throw soda! And we interfere until the FOAM RISE - to a red color (this is about 1-2 minutes) Then - remove from the fire. Beat sour cream with egg, butter, and a pinch of salt with a whisk until smooth (no need to stir for a long time - just until smooth) Pour the still hot honey part into the sour cream and egg mass in a thin stream - intensively stirring with a whisk. Add flour and cocoa. Mix the dough until smooth. We distribute half of the dough (or 250 grams) on a mat in the form of a rectangle measuring 24 cm * 40 cm (or to the edges of the baking sheet) We put in the oven and bake until a confident red color (this is 7-maximum 10 minutes) While the first cake is baking, take the second baking sheet and spread the 2nd part of the dough into the same rectangle. We take out the first cake, cool for 10 minutes - then cut into 2 rectangles along the long side (we get a flexible strip 12 * 40 cm) When the second cake is finished, let it cool for 10 minutes (while whipping the cream) and cut it in the same way (into 2 strips 12 * 40). All ! We have 4 strips ready - we will twist them into a roll.

On a light background opposite the window stands a cake decorated with berries. On a light background opposite the window stands a cake decorated with berries. On the side of the frame, rosehip flowers are visible.

Cream Just beat the cream with a mixer.

ASSEMBLY 1/4 of the cream is applied to 1 cake, and twisted. You don’t have to wait - the cakes are flexible - we twist them with a roll. We spread 2 cakes and wind them on top of the roll Etc! Then - we pack our thick roll in a film and fix it with a sliding form - if you have one. If you don’t have a form, then it’s better to make a roll BELOW - for example, 8 cm high ... To do this, you need to cut each cake into 3 strips (3 * 8 cm)