Honey and poppy seed cake with honey sweet figs

Cake with honey and poppy seeds.
The cake has extra thin layers and a lot of sour cream between the layers.
This cake tastes like dream 😊


Dough for cake layers:
50 g of honey
25 g of sugar
1 egg
65 g butter
0.25 tsp of baking soda
200 g wheat flour
1.5 tbsp poppy seed
a little salt

Cream between cake layers:
130 g of sugar
660 g sour cream

For decoration:
2 figs
A handful of frozen blueberries
2 tbsp honey


Stir the honey, sugar and eggs. Heat the mixture on the water bath and stir until the sugar has melted.

Add butter and let it melt. Do not mix at the same time.

Add baking soda, stir and leave the mixture to cool.

Add salt, flour and poppy seeds and knead into the batter.

Divide batter into seven equal parts. Draw a 20 cm diameter ring to the baking sheet (use the bottom of the 20 cm diameter cake tin). Roll the dough in the baking sheet evenly (watch the circle drawn on paper). Cut the dough that goes over the edges of the drawn circle, and  bake these separately. Crush the baked leftovers and you will get the crumb with what you can decorate the cake.

Bake the cake layers at 200°C for about 4 minutes until the layers are light brown.

Cover a 20 cm diameter cake tin bottom with a baking sheet.

Stir the sour cream with sugar. Place one baked cake layer on the bottom of the cake tin (if it does not fit well, then you can cut the edges a little). Spread the sour cream mixture evenly on the cake layer and place over sour cream next cake layer. Continue until all layers are in the cake tin. Spread to the top of cake sour cream and cooked-crushed cake leftovers.

Leave the cake to the refrigerator overnight so that all layers are well absorbed.

Remove the cake tin. To decorate the cake,  heat honey a little until the honey is liquid, add figs (cutted in sectors) and watch that  figs will be beautifully covered with honey. Place figs to cake and add frozen blueberries.