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!?
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.
Ingredients
- For cake
- 320 grams honey
- 240 grams sugar
- 3 eggs
- 520 grams flour
- 2 tsp baking soda
- 700 ml sour cream
- 200 grams natural jelly candy
For filling
Directions
- 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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As you know, I’ve been waiting for this. The recipe is fascinating – we eat a lot of sour cream but I’ve never had it in a cake before. I’ll be making it soon. Thank you.
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Don’t be afraid of that mess after pouring a sour cream. It will soak up in a few hours. And if you like to eat it right away, than using pastry brush apply honey & water mixture on your layers. Use less sour cream mixture and the cake can be eaten right away. Also I love this recipe cause you don’t have to roll the dough – less flour!
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looks and sounds so so wonderful!!!
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3:27 am here in Latvia and I wish I had one small piece of that cake right now!!!
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what are you doing awake??!!! Go to sleep sweet Ilze! Oh but I want a piece of that cake too – Only 8:37pm here.
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Girls are ill! And keep asking for tea and crying.. you know those nights when you can’t decide weather go in bed or not! 🙂 But today it’s sunny and I slept 4 good hours!
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aww! Hope everyone is doing better. We were all under the weather here too this past week!
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Jumping and running and screaming and having fun! It’s ok!
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Lol
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Recipe sounds amazing. Glad girls are feeling better and you managed to get some sleep. Look after yourself.
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Oh, somehow I end up feeling tired every night now! But the joy everyone has from what I did give me strength and energy!
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This looks like a great birthday cake!
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Thank you! It was delicious.
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Honey cake is good in every variation! Thank you for the recipe!
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You are welcome! I thought so too, until I tasted “honey cake” and there wasn’t a honey and wasn’t any taste. Something dry and hard with vegetable fat…. 🙂 Let me know if you try the recipe! This one is Russian honey cake with thin layers 🙂 my favorite!
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Mine too, I love layered cakes. And I don’t like when honey cakes do not contain honey :). Will try the recipe for one of my next parties
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