I am so fortunate to be part of a wonderful book club. This month’s selection, The Briar Club by Kate Quinn, gave us everything we love in a great read. Set in mid-century Washington, D.C., the story centers around a boardinghouse of very different women whose lives intertwine over shared meals.
Our host this month, Amy, brought the book to life by making two of the recipes mentioned in the story: Grace’s Sun Tea and Lina’s Eight-Layer Honey Cloud Cake.
The sun tea was refreshing and perfectly simple. But the true showstopper was the cake.
Beautiful to look at and even better to eat, this cake features delicate, sweet layers stacked with lightly sweetened cream. It’s rich without feeling heavy and just slightly tangy from the cream. After chilling overnight, the layers turn into something almost cloud-like. The fresh strawberries on top add the perfect fresh finish.
There are several other recipes woven throughout this novel, which makes the story feel even more immersive.
This is the perfect cake to make for the next guests to your house.
From Amy’s kitchen to yours — enjoy!
Ingredients
Cake Layers
¾ c. granulated sugar
¼ c. honey
2 t. unsalted butter
3 large eggs, room temperature, beaten
1 t. baking soda
3 c. all-purpose flour (plus more for rolling)
Frosting & Assembly
32 oz. sour cream
1 c. heavy whipping cream
2 c. powdered sugar
Whole strawberries for decoration
Instructions
Prepare the Dough:
In a medium saucepan, combine the sugar, honey, and butter over medium-low heat. Whisk occasionally until the sugar is completely melted, about 5–7 minutes (do not burn).
Incorporate Eggs & Baking Soda:
Remove from heat. While still hot, vigorously whisk in the beaten eggs in a slow, steady stream to avoid scrambling them. Stir in the baking soda until the mixture foams.
Add Flour:
Gradually add the flour, whisking until incorporated, then knead to form a soft dough.
Roll and Bake:
Preheat the oven to 350°F. Divide the dough into 8 equal pieces. Roll each piece into thin (about 8-inch) circles on parchment paper. Prick with a fork to prevent bubbling.
Bake Layers:
Bake each layer for 8–11 minutes, or until golden brown.
Make the Frosting:
Whip the heavy cream until stiff peaks form. In a separate, larger bowl, mix the sour cream with the powdered sugar, then gently fold the whipped cream into the sour cream mixture.
Assemble:
Trim the edges of the cooled cake layers to make them even. Spread 2–3 tablespoons of cream on each layer, stacking them 8 layers high.
Decorate and Chill:
Spread the remaining cream over the top and sides of the cake. Crush the leftover cake trimmings and coat the entire cake with these crumbs.
Wait:
Refrigerate for at least 5–8 hours, or ideally overnight, to allow the layers to soften and the flavors to meld.
