Recipes Desserts Cakes Sponge Cake Recipes Latvian Honey Cake 4.6 (19) 17 Reviews 8 Photos This recipe is for one of the most popular Latvian cakes — it's simple and delicious! It requires a little work, but it's definitely worth it. I've made it several times, and my preparation skills are improving each time. Don't get scared away because of the sour cream, it works perfectly with the sweet honey taste. The cake tastes best after it's kept overnight in the refrigerator for the flavors to blend together. Submitted by Sandra Updated on July 13, 2023 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 45 mins Cook Time: 10 mins Additional Time: 8 hrs Total Time: 8 hrs 55 mins Servings: 12 Yield: 1 9x13-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: 3 eggs 1 cup honey 2 cups all-purpose flour 2 teaspoons baking soda Filling: 2 (16 ounce) containers sour cream 1 cup white sugar 1 cup chopped walnuts Directions Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper. Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet. Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers. Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving. Tips I use a 9x13-inch baking pan, but another similar size will do. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 470 Calories 24g Fat 61g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 470 % Daily Value * Total Fat 24g 30% Saturated Fat 11g 55% Cholesterol 80mg 27% Sodium 269mg 12% Total Carbohydrate 61g 22% Dietary Fiber 1g 5% Total Sugars 40g Protein 8g 15% Vitamin C 1mg 1% Calcium 109mg 8% Iron 2mg 9% Potassium 206mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.