russian honey cake

Medovik Russian Honey Cake

170 g (1/2 cup) honey

g (1/2 cup) sugar

115 g (1/2 cup) butter

tbsp baking soda

eggs

tsp salt

vanilla

515 g (4 cups) flour

500 g (2 cups) creme fraiche or sour cream

500 g (2 cups) whipping cream

Place honey, sugar, and butter in a pot. Place on medium-low heat and stir occasionally until sugar is completely dissolved. Continue to cook.

Let the honey mixture simmer for three minutes more.  Remove from heat and stir in baking soda. The mixture will bubble profusely.  Make sure to mix it well.

Place eggs, salt, and vanilla in a bowl and beat with the help of an electric mixer.

Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It's important to do this slowly or you will end up with scrambled eggs.

Add the flour in batches of three and continue mixing.

Roll out dough onto a countertop and knead by hand adding more flour if necessary.

Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 22 cm (8.5 inch) discs.

Bake each disc as well as all offcuts for 8 min or until golden brown.  .

Add whipped cream to the sour cream and honey with circular motions so not to deflate the mix.

Place a dollop of cream on your serving plate

Place a cookie layer on top and cover with cream.  Place another cookie layer on top and repeat this process of cream, cookie, cream, cookie until all layers have been used up

Cover the cake side with cream. The cream will look a bit messy. Don't worry, It's fairly liquid on purpose. The idea is for it to soften the honey cookies.

Blitz the offcuts with a food processor to create crumbs.  Place cake in the fridge overnight or let stand for a couple of hours.  Decorate the cake with crumbs

Russian Honey Cake is a gravity-defying layered cake with notes of honey and caramel. It is decadent, beautiful and absolutely delicious.

Russian Honey Cake

70 g Butter

Honey

Sugar

Eggs

tsp Baking Soda

tsp Vanilla Extract

Flour

Butter

oz Cream Cheese (room temperature)

oz Heavy Whipping Cream

oz Cooked Condensed Milk

Dough starter

This cake dough is made on a steam bath. Preheat water using a bowl on top of the boiling water, make sure the bowl does&#039;t melt. Place butter, honey and sugar, and let it stand there until it&#039;s all melted.

Enrich dough

In a separate bowl, beat eggs with baking soda until they have one consistency. Slowly add egg mixture to the batter, continue mixing the whole time while adding.

Finalize dough

Cook for about 30-40 minutes, until the color changes. Take it off the steam bath, add vanilla extract and let it sit for 10 minutes. Add flour to the dough; it may still be sticky after adding the flour. Preheat the oven to 350 °F and line baking sheet with parchment paper.

Cake layers

Flour the surface generously. Because the dough is sticky, this will help you work easier with it. Optionally, weigh each piece of dough, to maintain the size. Roll out the dough into a round shape, large enough to be cut out later. Relocate the dough layer to the baking sheet by rolling it onto a roller, then unrolling it back out onto the baking sheet.

Bake

Bake each layer of cake for 5-7 minutes, until golden brown. During the process of baking, roll out another layer to speed up the process. When it&#039;s done, remove it from the oven and cut out each circle by placing a plate over the top. This is the key trick to making all sides perfect. You&#039;ll need the cut off pieces for decoration, later.

Cool cake layers

Do not immediately stack the layers on top of each other, as they will lose its even shape. Rather, make sure they first cool off on a flat surface. Repeat until you are done.

Cake Layers

Make cream

Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.

Apply cream

Divide all cream evenly between each layer of the cake. Form the cake by stacking the layers of the cake.

Decorate

Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. Let the cake sit in the fridge overnight. Before serving, let it sit out of the fridge for some time, as it will add more moisture to its taste.

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Medovik Russian Honey Cake

Russian Honey Cake

Top 2 russian honey cake recipes from across the web

The most viewed russian honey cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Medovik Russian Honey Cake

Russian Honey Cake

The most viewed russian honey cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine