No Birthday Can Go Without A Cake – Try This Extra Delicious Honey Cake With Mascarpone, Blueberry Jam And Almonds

Like you all know by now, I really like cake – to prepare and to eat.

This weekend I made one extra special cake for a very special friend of mine. The recipe I am presenting today is for a Honey Layer Cake with Mascarpone, Blueberry Jam and Almonds*.

This recipe will help you make one very scrumptious cake, with all the right ingredients – honey, mascarpone, almonds, blueberry jam, vanilla and lemon zest. Yumm!

I agree that the preparation of the layers for the cake may take some time and work, but each step of their preparation is not hard to do. And the result is divine. The cake tastes light, yum, you just won’t be able to stop after just one piece.

Best part, you can use any left-over pastry to prepare some very delicious biscuits to fill the cookie jar with.

Have a go yourself!

Honey Layer Cake with Mascarpone, Blueberry Jam and Almonds Honey Layer Cake with Mascarpone, Blueberry Jam and Almonds


For the cake layers:

  • 1 egg

  • 150gr sugar

  • 200ml milk

  • 2tbsp honey

  • 2tsp bicarbonate of soda

  • 50gr soft butter

  • 400gr flour

For the cream:

  • 600ml soured cream

  • 300gr mascarpone

  • lemon zest of 1 lemon

  • 7-10tbsp sugar

  • 1tsp vanilla extract

You will also need:

  • 1 jar of blueberry jam

  • 200gr chopped almonds, roasted in the oven or raw (depending how you like them better)


Prepare the cake layers:

  1. Beat the egg and sugar with a fork, then add the milk, honey, bicarbonate of soda and butter

  2. Transfer the mixture to a pot and boil over a medium-low heat for 15-20 minutes, stirring constantly, until it gets caramel in colour

  3. Remove from the hot stove and while the mixture is still hot add the flour, stir with a spoon to form a pastry. Knead until the pastry forms a ball, divide it in 5-6 smaller balls

  4. Using a rolling pin, roll out each ball of pastry on a grease-proof paper to form a circle a little bigger than the loose base cake tin we are going to use. Make sure the layers are thin

  5. Bake at 170-180°C for 4 minutes each cake layer, all 5 one after the other

  6. After removing each baked layer form the oven, use the bottom of the cake tin to model and cut 5 identical cake layers. Leave to cool completely

Now you have 5 ideally-sized layers for your cake.

Prepare the cream:

  1. Mix all the ingredients for the cream for the cake and stir until well combined

Assemble the cake: Honey cake

  1. At the bottom of the cake tin place one cake layer, spread 3-4tbsp of the cream. Top with 2-3tbsp of the blueberry jam and scatter around the cream with a teaspoon

  2. Repeat with all the other cake layers, topping the last one only with cream

  3. Leave the cake in the fridge overnight

  4. Just before serving, top the cake with the chopped almonds and also, using your palm, decorate the cake sides with the nuts

You are ready to enjoy a slice or two with a cup of coffee.

*Тази рецепта е комбинация от различни рецепти за Френска селска торта, като съм използвала рецептата за блатовете на


  1. jschicanha

    Do you know what? I’m a terrible lover of cakes and I can not stay a day without eating a piece of cake, but have never tasted a honey cake.

    My uncle is a honey farmer and I quickly called him this morning to see if he could spare me some liters of honey, of which he did and I then tried to follow this simple and easy to follow recipe that you freely provided here.

    Wawwww, it is nice and you have really taught me a very great lesson on how to go about making honey cakes.

    This has been possible because of your generous attitude of sharing with others what you know. keep it up and please keep me informed on any future updates on your editions.



    1. Ellie

      Hi Jose. I envy you, preparing this cake with home-made, organic honey. Mmmm, now I am salivating.

      I love cake as well. Please share with me some of your favourite cake recipes that you usually have.

      All the best,



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