Description
Layers of delicate Russian honey cake dance with golden sweetness, blending rich caramel notes and light sponge textures. Delightful crumbs melt on your palate, inviting pure culinary joy from this beloved Eastern European dessert.
Ingredients
Scale
- 180 g (½ cup) honey
- 115 g (½ cup) unsalted butter
- 2 large eggs
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 360 g (3 cups) all-purpose flour
- 600 g (2 ½ cups) sour cream (full fat)
- 400 g (1 ¾ cups) heavy whipping cream
- 100 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- Crumbled cake scraps
- Honey drizzle (optional)
- Fresh berries or mint leaves (optional)
Instructions
- Prepare Honey Base: In a saucepan, melt butter, sugar, and honey over medium heat until smooth and fully combined.
- Create Dough Mixture: Remove from heat, rapidly whisk in eggs, then incorporate baking soda until frothy. Gradually fold in flour to form a soft, sticky dough.
- Layer Preparation: Divide dough into 8-10 equal portions. Roll each into a ball, then carefully flatten each into thin, uniform circles on parchment-lined baking sheets.
- Baking Process: Preheat oven to 350F (175C). Bake each layer for 5-7 minutes until golden and crisp. Immediately trim edges while warm using a plate as a guide, reserving scraps for later decoration.
- Cream Filling Creation: Whip heavy cream until stiff peaks form. Gently fold in sour cream, powdered sugar, and vanilla extract until smooth and creamy.
- Cake Assembly: Layer each cake disc with cream filling, stacking carefully and evenly. Completely cover the entire cake with remaining cream, ensuring smooth surface.
- Final Touches: Crush reserved cake scraps and delicately sprinkle over cake’s top and sides. Optional: Add fresh berries for enhanced presentation.
- Chill and Develop: Refrigerate cake for minimum 6 hours or overnight, allowing flavors to meld and cake layers to soften and absorb cream.
Notes
- Heat honey gently to prevent burning and maintain its delicate flavor profile, ensuring smooth incorporation into the dough.
- Watch layers closely during baking; thin layers can quickly turn from golden to burnt, requiring precise 5-7 minute timing.
- Keep dough balls covered to prevent drying out, using plastic wrap between rolling and baking to maintain moisture.
- Extended refrigeration is crucial; overnight resting allows layers to absorb cream, creating signature soft, tender texture characteristic of Russian Honey Cake.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg