Honey Cake Roll
If you were to ask any Ukrainian about their favorite dessert, honey cake would likely be at the top of their list. Utilizing honey in desserts and pastries is a time-honored Ukrainian tradition, known for adding distinct flavor notes as well as a delicate sweetness and complexity to treats. While this honey cake roll may not resemble the intricate 15-layer classic dessert, it does not fall short on delighting those who try it. The flavor and texture are superb, and the best part? It’s incredibly easy to prepare, taking less than an hour to whip up. This cake promises to impress with its simplicity and depth of flavor.
Serves: 8
INGREDIENTS:
For the Cake:
4 eggs, room temperature (whites and yolks separated)
½ cup sugar
¼ cup honey
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon lemon juice
For the Filling:
2 ½ cups sour cream
1 cup heavy cream
½ cup dulce de leche
⅓ cup granulated sugar
2 teaspoons vanilla extract
10-12 prunes
¼ cup chopped toasted hazelnuts
INSTRUCTIONS:
Begin by preheating your oven to 350°F (177°C) and lining a 15"x10" baking sheet with parchment paper, greasing it with cooking spray. Soak the prunes in freshly boiled water for about 30 minutes until they're soft and plump, then drain and set aside.
In a large bowl, beat the egg whites with sugar and salt until soft peaks form, then mix in the egg yolks, honey, cinnamon, vanilla extract, and a mixture of baking soda drizzled with lemon juice until everything is well combined. Sift in the flour and fold gently to keep the air in the batter. Spread the batter evenly on the prepared baking sheet and bake for 20-25 minutes until golden brown.
Once baked, immediately cover the cake with another piece of greased parchment paper, roll it starting from the short end, and wrap it tightly in a kitchen towel to cool at room temperature.
For the frosting, whip the heavy cream with sugar and vanilla extract until soft peaks form, then in another bowl, mix sour cream with dulce de leche until smooth. Combine the whipped cream with the sour cream mixture and refrigerate it.
When the cake has cooled, carefully unroll it and remove the top layer of parchment. Spread a generous layer of the chilled frosting over the cake, reserving about a cup for decoration. Line the soaked prunes along the lower edge, then re-roll the cake, peeling away the bottom parchment as you go.
Place the rolled cake on a serving platter, apply the reserved frosting, and refrigerate for at least 4 hours to set. Before serving, sprinkle the top with chopped toasted hazelnuts for a delightful crunch. Enjoy your elegant Honey Cake Roll, perfect for any special occasion or gathering.
