Russian Honey Cake

There are three methods for making this honey cake: the hard way, the tougher way, and the method we’ll use, which is the toughest way. Considering how worthwhile it is. The little hint of bitterness from the scorched honey is the key to this cake’s wonderful flavor. Unlike other frostings, the somewhat sour whipped cream frosting adds a delightful light texture and a hint of acidity without being overly sweet.

Ingredients:

• For the Cake Layers:
  • 3/4 cup honey
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon baking soda
  • 3 1/2 cups all-purpose flour
• For the Cream Filling:
  • 2 cups sour cream
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions:

1. Prepare the Cake Layers:

   1.1. Melt Honey, Sugar, and Butter:

   • In a medium saucepan over medium heat, combine the honey, sugar, and butter.
   • Stir until the sugar has dissolved and the mixture is smooth and bubbly, about 5 minutes.

   1.2. Add Eggs and Baking Soda:

   • Remove the saucepan from the heat.
   • Add the eggs one at a time, whisking quickly to prevent them from scrambling.
   • Add the baking soda and mix well. The mixture will become frothy and lighter in color.

   1.3. Mix in the Flour:

   • Gradually add the flour, mixing until a soft dough forms. The dough will be sticky.
   • Transfer the dough to a lightly floured surface and knead briefly until smooth.
2. Shape and Bake the Cake Layers:

   2.1. Preheat Oven and Prepare Baking Sheets:

   • Preheat your oven to 350°F (175°C).
   • Line baking sheets with parchment paper.

   2.2. Divide and Roll Out the Dough:

   • Divide the dough into 8 equal pieces.
   • Roll out each piece into a thin circle, about 8 inches (20 cm) in diameter, on a lightly floured surface.

   2.3. Bake the Layers:

   • Transfer each dough circle to a prepared baking sheet.
   • Bake for 5-7 minutes, or until golden brown. Watch carefully as they can burn quickly.
   • Remove from the oven and let cool completely on a wire rack.
3. Prepare the Cream Filling:

   3.1. Whip the Cream:

   • In a large bowl, beat the heavy whipping cream until stiff peaks form.

   3.2. Combine Sour Cream and Powdered Sugar:

   • In another bowl, mix the sour cream, powdered sugar, and vanilla extract until smooth.

   3.3. Fold the Mixtures Together:

   • Gently fold the whipped cream into the sour cream mixture until well combined.
4. Assemble the Cake:

   4.1. Layer the Cake:

   • Place one cake layer on a serving plate.
   • Spread a generous amount of the cream filling over the layer.
   • Repeat with the remaining layers, spreading cream between each layer.

   4.2. Cover the Cake:

   • Use the remaining cream filling to cover the top and sides of the cake.
5. Chill and Serve:

   5.1. Chill the Cake:

   • Refrigerate the assembled cake for at least 6 hours, preferably overnight. This allows the flavors to meld and the cake layers to soften.

   5.2. Garnish and Serve:

   • Optionally, garnish the cake with crumbs made from any leftover baked dough or with crushed nuts.
   • Slice and serve chilled.

Enjoy your delightful Russian Honey Cake, a layered masterpiece with a rich, creamy filling and a touch of honey sweetness.