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In this number cake, delicate, aromatic honey bases meet a light and airy cream cheese whipped cream frosting. The cake tastes soft, creamy and heavenly delicious. It is also guaranteed to wow guests at any party. You can find a detailed number cake with honey dough recipe with the exact quantities and step-by-step instructions below.
Number cake with honey dough
The bases for this number cake are made from a delicious honey dough. They are very aromatic, taste incredibly delicate and practically melt in the mouth. A similar dough is used to make the bases for the medovik cake, the honey cake “Ryzhik”, the honey cake “Posolskiy”, the Armenian cake “Ptichka” or the honey cake “Winnie-the-Pooh”.
You can use any type of honey for the number cake recipe. The only important thing is that the honey is of a high quality, just like for the honey cookies with cinnamon, the honey pryaniki or the honey walnut gingerbread. It should be delicious and fragrant. Because the taste of the cake bases depends on it.
By the way, have you tried my chocolate number cake with shortcrust pastry?
What can I make the day before?
You should chill the honey dough for the number cake thoroughly, for at least two hours. This will make it less sticky and easier to roll out.
The longer the honey dough stays in the fridge, the easier it will be to work with. You can therefore chill it overnight and only roll out and bake the numbers the next day.
It is also possible to make the honey cake bases the day before and only fill them with the cream the next day. Then store them overnight at room temperature in a dry place.
Make letter cake
With this recipe, you can make more than just a number cake. You can just as easily make a letter cake with a corresponding letter stencil.
You can also make any shapes you like from the honey dough. For Christmas, for example, a cake in the shape of a Christmas tree would be perfect. For Easter, you can make a large Easter egg. A heart is ideal for Mother’s Day or Valentine’s Day.
How to decorate number cake with honey dough
You can decorate the number cake with honey dough to your heart’s content, just like the naked cake or the semi naked cake. There are no limits to your imagination.
Fresh berries, edible flowers, candies, cookies, nuts, herbs, meringues and sugar sprinkles are just some of the things you can use. For example, use homemade macarons, zefir and marzipan potatoes to decorate.
I decorated the number cake with the flower cookies, the honey cookies made from leftover dough, homemade fruit gums and fresh rosemary. I also made sweets from white chocolate mixed with a small amount of black currant puree and spread them on the number cake.
This cake is
- tender,
- creamy,
- airy,
- incredibly delicious,
- aromatic,
- with honey cake bases,
- with cream cheese whipped cream frosting,
- also possible as a letter cake,
- easy to make at home,
- to decorate as desired,
- a sweet eye-catcher on the coffee table,
- ideal for birthdays or anniversaries.
How to make number cake with honey dough: tips and tricks
- You can either make the number stencil yourself or buy it. If you make it yourself, it should be about A4 size.
- Use good quality honey for the cake bases.
- Make sure you let the honey mixture cool to room temperature before adding flour. As long as it is hot, it will absorb much more flour. This will make the cake bases dry, firm and not tender. If you need to work quickly, you can cool the honey mixture on ice water.
- The amount of flour specified in the recipe may vary. Add flour to the honey mixture in portions until you have a very sticky but no longer runny dough.
- You can prepare the honey dough the day before and leave it in the fridge overnight.
- The cake bases are baked quite quickly. So don’t leave any of them unattended in the oven, otherwise they could burn.
- The honey cake bases are very soft and can deform quickly while they are still hot. Carefully pull them off the baking tray onto a flat surface and leave them to cool completely.
- You can adjust the amount of powdered sugar for the frosting to taste.
- I used an approx. Ø 11 mm open star nozzle to pipe the frosting onto the cake bases.
- You can decorate the number cake however you like.
- Instead of the number cake, you can also use this recipe to make a letter cake or any other cake shape, such as a Christmas tree or an Easter egg.
Have you made the number cake with honey dough at home using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with honey:
- Medovik cake roll: honey cake roll with sour cream
- Honey cake “Korovka”: with taste of famous caramel candies
- Chocolate honey cake with ganache – simple layer cake recipe
Number cake with honey dough
Equipment
- cake number stencil
- piping bag with star nozzle
Ingredients
for the dough
- 120 g honey
- 120 g sugar
- 100 g butter
- 2 eggs
- approx. 500 g flour
- 7 g baking soda
- 1 pinch of salt
- flour for the work surface
for the frosting
- 700 g cream cheese cold
- 350 g cream cold
- 120 g powdered sugar
to decorate (alternative)
- flower cookies
- honey cookies (from the leftover dough)
- homemade fruit gums
- white chocolate
- black currant puree
- fresh rosemary sprigs
Instructions
Preparation of the dough
- Mix eggs, sugar and salt thoroughly in a saucepan.
- Add honey and butter cut into pieces, place on the stove and heat (do not boil!) the mixture over a medium heat, stirring constantly, until the sugar and butter have dissolved.
- Remove the honey mixture from the heat, add baking soda and stir thoroughly until the mixture foams properly.
- Leave the honey mixture to cool to room temperature, stirring occasionally.
- Now add flour to the honey mixture in batches and mix to form a very sticky dough.
- Cover the dough airtight and refrigerate for at least 2 hours.
- Divide the dough into two equal pieces and put one of them back in the fridge.
- Divide the other piece of dough into two equal pieces again. First roll one piece of dough in flour and roll it out into a long rectangle or oval about 3 - 4 mm thick on a sheet of baking paper, cut out a number using the stencil and pierce it several times with a fork.
- Place the baking paper with the number on a baking tray and bake in a preheated oven at 356 °F (180 °C) for approx. 4 - 5 minutes until lightly golden brown.
- Carefully pull the baking paper with the baked number onto a flat surface and leave to cool.
- Roll the second piece of dough in flour too, roll it out again on a sheet of baking paper and cut out the same number. Bake it in the same way as the first one and leave it to cool.
- Now collect the leftover dough, roll it out, cut out the same number a third time and bake it.
- Now take the second piece of dough out of the fridge and bake another number three times in the same way.
- Make any cookies you like from the last pieces of dough. You can use these to decorate the number cake later.
Preparation of the frosting
- Place cream cheese, cream and powdered sugar in a large mixing bowl and beat until creamy.
- Fill the frosting into the piping bag with an open star nozzle (approx. Ø 11 mm).
Preparation of the number cake
- Place the first two different numbers next to each other on a large cake plate and pipe stars from the frosting over their entire surface.
- Carefully place the second, identical numbers on top of the first and pipe stars of frosting onto them too.
- Repeat the same with the last numbers.
- Chill the number cake for approx. 1 hour.
Decorating the number cake (alternative)
- Melt white chocolate slowly over a water bath, stir in a few drops of black currant puree, fill any candy molds with the chocolate and leave to set.
- Coat the baked honey cookies with black currant puree as desired.
- Now decorate the number cake with the flower cookies, honey cookies, homemade fruit gums, white chocolate sweets and fresh rosemary.
Notes
- You can either make the number stencil yourself or buy it. If you make it yourself, it should be about A4 size.
- Use good quality honey for the cake bases.
- Make sure you let the honey mixture cool to room temperature before adding flour. As long as it is hot, it will absorb much more flour. This will make the cake bases dry, firm and not tender. If you need to work quickly, you can cool the honey mixture on ice water.
- The amount of flour specified may vary. Add flour to the honey mixture in portions until you have a very sticky but no longer runny dough.
- You can prepare the honey dough the day before and leave it in the fridge overnight.
- The cake bases are baked quite quickly. So don't leave any of them unattended in the oven, otherwise they could burn.
- The honey cake bases are very soft and can deform quickly while they are still hot. Carefully pull them off the baking tray onto a flat surface and leave them to cool completely.
- You can adjust the amount of powdered sugar for the frosting to taste.
- You can decorate the number cake however you like.
- Take note of the detailed tips and tricks for making the number cake with honey dough at the top of the article.
If you are using Pinterest, you can pin the following picture:
