Sometimes it’s good to have a treat like this cake, so occasionally, I want to share some of my favourite treat meals.
I made this amazing Russian Honey Cake a year ago, and people loved it and thought I’d share my recipe, so here it is. I would say it’s not an easy cake to make, but well worth it in the end.
It’s not a cake I would make a lot either but keep it for special occasions. It really does give out the WoW factor.
For the honey, I used an excellent local honey. We are lucky here in Tasmania that we have some delicious quality honey available. I also love supporting local producers where I can.
- Cake Ingredients:
4 Tbsp (1/4 cup) honey (I used a good local Manuka Honey)
3/4 cup granulated/White sugar
2 Tbsp unsalted butter
3 large eggs, room temperature, beaten with a fork
1 tsp bi-carb soda
3 cups plain flour
- Sour Cream Frosting
32oz/ 900g sour cream
2 cups powdered/icing sugar
1 cup heavy whipping cream or double cream
- Making The Cake
- Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp of unsalted butter to a medium saucepan, where you will melt them together over medium to low heat. You will need to whisk the mixture occasionally until sugar is melted, about 5-7 minutes. Please don’t use high heat, or it may burn at the bottom of the pan.
- As soon as the sugar is dissolved, remove it from the heat. While the mixture is still hot, add your beaten eggs in a slow, steady stream while whisking quickly until all of your eggs are incorporated. Don’t stop whisking, as you’ll then end up with scrambled eggs.
- Whisk in the bi-card soda until there are no lumps. Then fold in your 3 cups flour 1/2 cup at a time using a spatula until the dough reaches a clay-like consistency and doesn’t stick to your hands.
- Divide the dough into 8 equal pieces. The pieces roll out best when the dough is still warm. Then move to the next step straight away.
- Roll each piece out into a thin 9″ circle, about 1/8″ thick, on a well-floured surface.
- Place a 9″ plate or the base of a springform cake tin on top of your rolled dough and trace around it with a knife to get a perfect circle. Keep all of the scraps to use later.
- Transfer the dough to a large sheet of parchment/baking paper and bake 2 at a time at 350˚F/176˚C/Gas mark 4 for 4-5 minutes or until golden. Transfer to a cooling rack and let it cool completely before stacking them. Repeat with the remaining layers
- The final step is to bake the scraps separated evenly on a re-used sheet of baking paper. Once the scraps are baked and cooled, you can crush them with a rolling pin or pulse them in your food processor until you have fine crumbs.
- Making your frosting.
- Beat 1 cup of the heavy or double cream until fluffy and stiff peaks form. About 1-2 min on high speed.
- In a separate bowl, whisk together 32oz or 900g sour cream with 2 cups icing/powdered sugar. Fold the whipped cream into the sour cream, and the frosting is done. Place this in your refrigerator until you are ready to use it.
- Putting your cake together.
- Spread about 1/3 cup frosting on each cake layer. The cake needs to absorb some of this to become very soft, so don’t be shy in putting a bit on. Press the cake layers down gently, so you don’t end up with air gaps. Put frosting on the top and sides with the remaining frosting.
- Dust the top and sides with your breadcrumbs, then cover with Cling Wrap/Clingfilm and place in the refrigerator overnight. This cake needs time to absorb some of the cream and soften, so you will have to be patient. I promise you it is worth the wait!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 14g 70%
- Cholesterol 112mg 38%
- Sodium 190mg 8%
- Amount Per Serving% Daily Value *
- Potassium 202mg 6%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 41g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.