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Honey Raspberry Cake

This Honey Raspberry Cake is made with fluffy layers of honey cake smothered between a sweet dulce de leche cream, fresh raspberries, and coated in chopped walnuts.

Let’s get started!

– For the cake: – 8 eggs – 1 cup sugar – 1/2 cup honey – 1 tsp baking soda – 1-2 tsp lemon juice – 1 3/4 cup flour sifted *(properly measured) – For the filling: – 6 oz cream cheese – 1/2 cup boiled condensed milk dolce de leche – 1 1/2 cup sour cream – 2 cups pastry pride or 2 cups high fat heavy whipping cream + 1/4 cup sugar +1 tsp vanilla – 24 oz fresh raspberries – 2 cups walnuts chopped

Ingredients

White Scribbled Underline

Make the batter.

01

Lightly beat eggs and slowly add in the sugar. Beat on high speed for about 10-12 mins. Then beat in warm honey, baking soda and lemon juice. Then fold in the flour.

Bake the cake.

02

Line 2 (10 inch) baking pans with parchment paper. Spay a generous amount of nonstick spray. Pour the batter and bake for 10 minutes at 350F. Then drop the temperature to 340 and bake for 10 more minutes.

Make the cream.

03

Combine the softened cream cheese and boiled condensed milk. Mix in the sour cream to the cream cheese mixture and set aside.

04

Then beat the Pastry Pride with the whisk attachment on high speed until stiff peaks form. Gently fold the cream cheese mixture to the pastry pride.

Assemble the cake.

05

Slice each cake in half so you end up with 4 layers. Spread a generous amount of the cream onto the first layer of cake then add an even layer of raspberries on top. Add the next cake layer and repeat.

Assemble the cake.

06

Slice each cake in half so you end up with 4 layers. Spread a generous amount of the cream onto the first layer of cake then add an even layer of raspberries on top. Add the next cake layer and repeat.

Enjoy

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