How To Make Russian Honey Cake?
This honey cake can be prepared in three different ways: the hard way, the more difficult way, and as we’ll do it – the most difficult way… Because it’s worth it. The secret to the fantastic taste of this cake is the tiny amount of bitterness from the burnt honey. The slightly tart frosting made with whipped cream adds a bit of tartness and a delightfully light texture, and unlike other frostings, it’s not too sweet.
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Ingredients
Burnt Honey:
- ¾ cup wildflower honey
- 3 tablespoons cold water
Cake Layers:
- ¾ cup wildflower honey
- ¾ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 2 ½ teaspoons baking soda
- 3 ¾ cups all-purpose flour
- 6 large cold eggs
- 14 tablespoons unsalted butter, cut into slices
Frosting:
- 4 cups cold heavy whipping cream
- ¾ cup sour cream
Directions
Step 1: pour 3/4 cup wildflower honey into a deep saucepan over medium heat. Cook for about 10 minutes until it darkens a shade and takes on a caramel-like aroma. Turn off the heat and stir in cold water.
Step 2: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat. Place a mixing bowl and whisk in the refrigerator.
Step 3: Place a large metal bowl on the lowest setting of the stove. Add sugar, butter, 3/4 cup wildflower honey and 1/4 cup burnt honey. let stand 5 to 7 minutes, until butter is melted. Reserve remaining burnt honey for glaze.
Step 5: Meanwhile, mix baking powder, cinnamon and salt in a small bowl.
Step 4: Whisk the butter mixture and let sit until very warm to the touch. Stir in the eggs. Keep the mixture on low heat until it warms back up, then stir in the baking powder mixture. Remove from heat. Stir in the flour in 2 or 3 portions until the batter is easily spreadable.
Step 6: Spoon about 1/2 cup of batter onto prepared baking sheet. Roll out with a spatula to an 8- or 9-inch circle. Shake and tap pan to eliminate air bubbles.
Step 7: Bake in the preheated oven for 6 to 7 minutes, until the cake is lightly browned. Remove the bottom from the pan and continue to cool the cake until firm enough to loosen, 6 to 7 minutes. Turn the cake out onto a round piece of parchment paper.
Step 8: Repeat steps 6 and 7 until you have 8 cake layers, letting each cool on its own parchment roll. Trim the edges with a pizza wheel to make sure they are the same size; save the scraps for the crumb mixture.
Step 9: Spread remaining dough on lined baking sheet. Bake in preheated oven until edges are dry, about 10 minutes. Remove from oven and cut into small pieces; mix with reserved cake scraps.
Step 10: Return pieces to oven and bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Place in a resealable bag and beat with a rolling pin until fairly fine crumbs form. Set aside.
Step 11: Remove bowl and whisk from refrigerator. Pour in heavy cream and whip until soft peaks form. Add sour cream and remaining burnt honey and continue beating until stiff peaks form.
Step 12: Place one cake layer on parchment paper on a pizza plate or serving platter. Spread one cup of frosting evenly on top, almost to the edges. Repeat with cake bottoms and frosting, pressing bottoms in smooth side down. Place the last cake layer, smooth side up. Frost the top and sides of the cake. Cover with crumbs; remove excess crumbs from bottom.
Step 13: Cover with plastic wrap and refrigerate at least 8 hours and up to overnight. Turn out onto a cake stand using 2 spatulas. Cut and serve.
