Delicious Russian Honey Cake Recipe

Ingredients

• 0.75 cup wildflower honey
• 3 tablespoons cold water
• 1 cup white sugar
• 14 tablespoons unsalted butter, cut into slices
• 0.75 cup wildflower honey
• 2.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.75 teaspoon fine salt
• 6 large cold eggs
• 3.75 cups all-purpose flour
• 4 cups cold heavy whipping cream
• 0.75 cup sour cream

Instructions

1. Get all your ingredients ready. Then, preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone mat. Put a mixing bowl and whisk in the fridge to chill.
2. Pour 3/4 cup of wildflower honey into a deep saucepan over medium heat. Let it boil until it gets a bit darker and smells like caramel, about 10 minutes. Turn off the heat and whisk in cold water.
3. Put a large metal bowl over the lowest heat on your stovetop. Add sugar, butter, 3/4 cup of wildflower honey, and 1/4 cup of burnt honey. Let it sit until the butter melts, around 5 to 7 minutes. Save the rest of the burnt honey for the frosting.
4. In a small bowl, mix together baking soda, cinnamon, and salt.
5. Whisk the butter mixture and let it sit until it feels very warm. Whisk in the eggs. Keep the mixture over low heat until it warms up again, then whisk in the baking soda mixture. Take it off the heat.
6. Sift the flour in gradually, adding it in 2 or 3 parts. Stir well after each addition until the batter is easy to spread.
7. Put about 1/2 cup of batter on the baking sheet you prepped. Spread it into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to get rid of any air bubbles.
8. Bake in the oven until it's lightly browned, about 6 to 7 minutes. Take the liner off the pan and let the cake layer cool until it's firm enough to remove, another 6 to 7 minutes. Flip the cake onto a round of parchment paper.
9. Keep repeating Steps 6 and 7 until you have 8 cake layers. Let each layer cool on its own parchment round.
10. Trim the edges of each layer with a pizza wheel to make sure they're all the same size. Save the scraps for the crumb mixture. Spread any batter that's left over onto the lined baking sheet. Bake until the edges are dry, about 10 minutes. Take it out of the oven and cut it into small pieces, then mix it with the cake scraps you saved.
11. Put the scraps back in the oven and bake until they're browned, about 7 to 10 minutes more. Let them cool completely, about 15 to 20 minutes.
12. Put the cooled scraps in a resealable bag and crush them into fine crumbs using a rolling pin. Set them aside.
13. Take the bowl and whisk out of the fridge. Pour in the heavy cream and whisk until soft peaks form. Add the sour cream and the remaining burnt honey, then keep whisking until stiff peaks form.
14. Place one cake layer on a parchment paper round on a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with the remaining cake layers and frosting, pressing the layers in smooth-side down. Place the last cake layer smooth-side up.
15. Frost the top and sides of the cake. Cover it with the crumbs you made, then clean up any extra crumbs around the base.
16. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight. When you're ready to serve, transfer it to a cake stand using 2 spatulas. Cut and enjoy!

Nutrition

• Calories: 795 kcal
• Fat Content: 49 g
• Serving Size: 1 (9-inch) cake
• Fiber Content: 1 g
• Sugar Content: 52 g
• Sodium Content: 485 mg
• Protein Content: 10 g
• Cholesterol Content: 244 mg
• Carbohydrate Content: 85 g
• Saturated Fat Content: 30 g
• Unsaturated Fat Content: 0 g