草莓的身影在甜點(diǎn)里出現率最高，那紅的誘人的色彩加上酸甜可口的風(fēng)味著(zhù)實(shí)讓所有人不得不愛(ài)呢！
今天呢，草莓在小編這里只是配角哦！因為我們的主角可是特制的那一層層酥軟的夾層。配合著(zhù)蜂蜜和奶油的風(fēng)韻，真的將所有的美味渾然天成?。?！哈哈~
蜂蜜千層蛋糕
thousand Layer Honey Cake
蛋糕胚層食材:
蜂蜜 60克
砂糖 170克
黃油 30克
大號雞蛋（用叉子打散）3個(gè)
小蘇打 5克
低筋面粉（我用的有機面粉，無(wú)漂白）330克
4 Tbsp (1/4 cup) honey
3/4 cup granulated sugar
2 Tbsp unsalted butter
3 large eggs, beaten with a fork
1 tsp baking soda
3 cups all-purpose flour (I used unbleached, organic)
涂層奶油食材：
酸奶油 900克
糖粉 220克
重奶油 240毫升
頂部用草莓做裝飾
32 oz sour cream
2 cups powdered sugar
1 cup heavy whipping cream
For the topping:
1/2 lb Fresh Berries, optional
做法：
將砂糖、蜂蜜和黃油放在一個(gè)平底鍋里以小火慢慢攪拌直到連糖都融化。切記溫度不可過(guò)高，不然會(huì )糊底哦~
Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don’t put them over high heat or they may scorch to the bottom.
溶化后離火。這個(gè)時(shí)候還有些燙所以此步驟很關(guān)鍵！將蛋液慢慢的倒入鍋里，邊倒邊使勁不停攪拌直到所有蛋液倒完融合，要是不注意小心變蛋花哦~最后加入小蘇打攪拌均勻！
As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
蘇打粉攪拌至無(wú)顆粒后，最后再加入過(guò)篩面粉進(jìn)行混合均勻直到感覺(jué)面團不會(huì )粘在手上就可以啦!
Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands.
接下來(lái)將揉好的面團切成八等份，可以開(kāi)始進(jìn)入下一個(gè)步驟了哦！因為這時(shí)候的面團還很溫熱，很好搟開(kāi)！
Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)
案板上撒一些面粉，防止沾粘。將面團搟成薄薄的片狀。
On a well-floured surface, roll each piece out into a thin 9″ circle (about 1/8″ thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.
用一個(gè)9寸的pizza盤(pán)倒扣用刀去掉邊角料獲取一個(gè)完美的圓片！邊角料留著(zhù)不要丟哦！烤盤(pán)墊油紙！圓片放入烤盤(pán)入烤箱180度烤制4-5分鐘（這個(gè)時(shí)候可以搟下一張啦）~烤制好后轉移到架子上放涼！將剩余的面團全部搟完烤制好放涼重疊！
Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later. Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350?F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
邊角料冷卻后會(huì )變硬！這個(gè)時(shí)候你就可以拿粉碎機將所有邊角料進(jìn)行粉碎！成均勻的細屑狀！
Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.
重奶油高速打發(fā)至硬性然后加入糖粉和酸奶油進(jìn)行混合，然后放入冰箱！你要用到的時(shí)候再拿出來(lái)！
Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).
In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.
這個(gè)時(shí)候開(kāi)始涂奶油，一層一層來(lái)！每一層都使勁了涂~別吝嗇！因為面餅需要吸收奶油后才會(huì )變的柔軟哦！
Spread about 1/3 cup frosting on each cake layer (don’t skimp on it since the cake needs to absorb some of the cream to become ultra soft.
然后重疊起來(lái)，最后再用奶油完全覆蓋，用刀將邊緣抹平抹均勻哦！
Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.
這個(gè)時(shí)候將蛋糕四周都撒上之前磨碎的餅屑~然后覆蓋上保鮮膜放入冰箱冷藏過(guò)夜！因為這個(gè)蛋糕需要吸收奶油從而軟化！所以要耐心點(diǎn)，并且這也是非常值得等待的！
Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. It’s worth the wait!
第二天裝飾下即可食用啦??！等不及了啊啊啊啊?。。。?！
快快切開(kāi)和家人享用美味吧！~
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