Delicious Honey Cake

After googling I should call this cake Russian Honey Cake. Well… Let it be! Russian Honey Cake is one of my favorite cakes to make! It’s delicious, paper-thin layers with easy cream filling and the best part – you can bake it few days before assemble and assemble the day before the occasion. Also, the cream (a.k. frosting and filling) didn’t require much time and have only 2 ingredients! Wonderful? Right!?

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This time I used butter and condensed milk cream to cover it to look like Ruby’s cake.  Simply start whisking butter with 2 tbsp of condensed milk and continue until desired sweetens is reached!

It was so hard to explain… I hope you understand and steps don’t scare you!

Russian honey cake

I do 8 layers but first try 6. Thay will be thicker but still fine.
Servings 24 cm round cake

Ingredients
  

  • For cake
  • 320 grams honey
  • 240 grams sugar
  • 3 eggs
  • 520 grams flour
  • 2 tsp baking soda
  • For filling
  • 700 ml sour cream
  • 200 grams natural jelly candy

Instructions
 

  • Heat oven to 190 °C. Tear off 6 sheets (if reusing than only 3) of parchment paper large enough to have a 24 cm circle on it. Draw the circles.
  • In a mixing bowl combine all the ingredients and mix until combined. Divide dough into 6 equal parts.
  • Spread the dough evenly on the parchment paper using spoon or spatula. Spray over the edges of the drawn circle. To prevent sticking put the spoon in hot water for few seconds. Bake for 10-13 minutes. Turn upside-down on towel or cooling rack, take the paper off while it's still hot. Repeat with all layers.
  • Stack the layers and cut the edges. Save the trimmings.
  • CREAM: Cut jelly candies in small pieces and mix with sour cream.
  • LAYER CAKE. Scoop 3/4 cup sour cream mixture onto the center of your first layer. Spread it only a little from the center, stack the second layer on top and repeat until you have all layers. The sour cream is going to spill out and down the sides. That's ok. Use all the leftover cream to cover the cake.
  • Heat the oven 150°C and dry the saved trimmings. Grind in a blender or food processor, or bash them into crumbs in a bag with a rolling pin.
  • Cover the cake with crumbs and it's done! Leave overnight in the fridge or cool odor-free place. Enjoy!

Ilze

P.S. It’s pity I don’t have a picture where you can see it how it looks from inside. If curious google “Russian honey cake”.

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