Baking Instructions

• Preheat the oven to 350°F. Line a large baking sheet (11×17) with parchment paper and set aside.
• In a large bowl, beat 8 eggs, 1 cup granulated sugar and ½ teaspoon salt until light and fluffy (8-10 mins on high).
• In a small bowl, combine and stir 2 tsps baking soda and 2 tbsps white distilled vinegar – it will fizz up.
• Microwave 1 cup honey for about 30 seconds. Then, add the baking soda/vinegar mixture, honey and 16 oz sour cream to the batter.
• Beat on low for 30-40 seconds just until combined (do not over-beat).
• Sift 2 ½ cups all-purpose flour into the batter and with a mixer on low, beat just until the flour is combined.
• Pour all the batter at once into the prepared baking sheet and level to the edges with a spatula.
• Bake for 30-32 mins, until the toothpick inserted comes out clean.
• Place a cooling rack over the baked cake and flip over the baking sheet. Remove the parchment paper from bottom of the cake.
• Let the babka cool, then cut off edges and cut whole babka into even squares.
• In a medium bowl, combine and beat 8 oz cream cheese and ½ cup powdered sugar for about 1 min on low-medium speed.
• Add 8 oz cool whip and continue beating on high until frosting is thick, for about 5 mins.
• Transfer the frosting to a piping bag with Wilton tip #199 attached. Pipe the frosting onto each square.
• Enjoy right away or refrigerate and keep enjoying for next 3-4 days!