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From Sticky Honey to Stunning Cake — No Fuss, No Rolling

For the Cake Layers: - Honey – 1/3 cup (120 g) - Unsalted butter – 1½ sticks (6 oz / 180 g) - Sugar – ½ cup + 1 tbsp (120 g) - Baking soda – 1 tsp (7 g) - Salt – a pinch - 3 large eggs - All-purpose flour – 2½ cups (300 g) Bake at 350°F (180°C) for 12–14 minutes, or until a toothpick comes out clean. For the Cream Filling: - Mascarpone – 2 packages (16 oz / 450 g total) (you can substitute with sour cream) - Heavy cream (35% fat) – 2 cups (500 ml) - Powdered sugar – 2/3 cup (80 g) (for a sweeter cream, use 1 cup or more to taste) - Optional: Chopped prunes and walnuts Top Tips for the Perfect Honey Cake: Use a thick-bottomed pot to melt the honey, sugar, and butter — it prevents burning and sticking. Don’t let the mixture boil when melting the ingredients. Keep the heat low and stir gently until smooth. Add baking soda off the heat and stir immediately. The bubbling is normal — it helps create that light, fluffy texture. Whisk eggs in one at a time while the mixture is still warm (but not hot), whisking quickly to avoid scrambling. Sift the flour and add it in batches. It keeps the batter smooth and prevents lumps. Spread the batter evenly in the pan, especially in the corners, to ensure even cake layers after slicing. Let the baked cake cool completely before cutting and layering — this helps prevent crumbling. Use cold mascarpone and heavy cream (but not frozen) for the frosting. Chill the bowl and beaters for best results. Whip the cream separately and gently fold it into the mascarpone — do not use a mixer for this part! Chill the assembled cake overnight for best flavor and texture — it gets better the longer it sits. 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl 🔍 Lens: https://amzn.to/4mWdSdd 🔄 Mount Adapter: https://amzn.to/3SJkvSo * Some links are affiliate links, which means I may earn a small commission at no extra cost to you.