Russian Honey Cake
My friend Eunice introduced me to this wonderful Russian traditional cake. This is simply divine. It takes a little time and attention to detail, but the end result is worth the effort. I guarantee this cake will become one of your favourite. It certainly became mine.
60g unsalted butter
100 g sugar
1 1/2 teaspoons baking soda
350g Plain flour
500g sour cream
80g icing sugar
1 teaspoon vanilla
In a non-stick pan, place the butter, honey and sugar. Put it on low heat until the butter melts but is still barely warm. Make sure it’s not hot.
Add the eggs the, baking soda and mix well.
Add the flour and mix quickly with a wooden spoon.
On a lightly floured surface, make the dough into cylinder shape and cut into 12 equal sized portions. Roll each portion out thinly into somewhat of a circle. Use a plate to cut a perfect circle. Save all the scraps and place on a baking sheet to bake. You can crush them into crumbs to sprinkle on sides and/or top of the cake
Bake in preheated oven 180 degrees, place the first 2 circle layer of the cake and bake for 5 minutes until golden brown. Repeat the process 6 times, 12 cake layers.
Once all the layers are baked, leave them aside to cool and make your filling.
Mix the sour cream, sugar and vanilla.
In another bowl, whip the cream until it forms soft peak. Gently mix everything together.
Top each cake layer with several spoons of cream mixture and spread it around evenly. Repeat with all the cake layers.
Decollate side of cake with crushed cake crumbs or chopped nuts.
Leave in the fridge at least 2 hours, preferably overnight before serving.