Use high-quality ingredients, especially when it comes to honey and butter.
When beating the egg whites, make sure the bowl and the beaters are clean and not oily, otherwise, the egg whites may not become stiff.
Be gentle when folding the egg whites into the cake batter. This helps the cake become airy and fluffy.
You can use a baking pan with a larger diameter, but the cake will not be as tall.
Instead of baking the cake and then cutting it into layers, you can also spread a thin layer of the batter on a baking sheet and bake in the oven at 360 degrees Fahrenheit until a toothpick inserted comes out clean, about 5 minutes. Then use a plate about 7 inches in diameter to cut out as many layers as you can. Repeat until you have used up all of the batter.
The layers should all be the same thickness so that the cake looks even in the end.
For the frosting, make sure the cream cheese is at room temperature. This makes it easier to mix and prevent lumps.
For a more traditional version of this cake, you can skip the cocoa powder in the batter and make the frosting with sour cream (smetana) instead of cream cheese. In this case, slightly reduce the amount of condensed milk.
You can use any nuts that you like, but walnuts are the traditional choice for honey cake.
It is best to eat the cake within 2-3 days of making it.
Nutrition
Calories: 795kcal | Carbohydrates: 70g | Protein: 14g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 569mg | Potassium: 362mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
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