Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Russian Honey Cake

Russian Honey Cake

This multi-layered honey cake is topped with a delightfully creamy filling.

Russian Honey Cake

 

Serves 8-10

 

70g butter

2 tbsp honey, warmed

3 eggs

1 cup caster sugar

1 1/2 tsp baking soda

1 tsp vanilla extract

3 cups plain flour, plus extra for dusting

 

Cream Filling

300g butter, at room temperature

375g cream cheese, at room temperature

150g fragrant honey

225g sour cream

1 1/2 cups finely chopped walnuts, toasted

 

Place butter and honey in a large heatproof bowl over a pot of simmering water. Leave to melt. Meanwhile, in a separate bowl, beat eggs with sugar until light and fluffy. Add baking soda and stir to combine.

Stirring, slowly add egg mixture to melted butter and honey. Let the mixture heat for about 30 minutes, until it darkens. Remove from hot water; stir in vanilla extract.

Stir in flour to form a sticky dough. Sprinkle extra flour on dough so it’s easy to work with.

Preheat oven to 180°C. Cut 2-3 pieces of baking paper about 20-25cm square. Sprinkle a little flour over first piece of baking paper.

Divide dough into 10 equal pieces (weigh each piece to make sure they are the same size).

Carefully, roll one piece out on to baking paper to 2mm thick. Bake for 5 minutes until golden brown.

Remove from oven and place a circle guide, such as a medium to large dinner plate, approximately 18cm, on the warm disc.

Cut out a circle. Reserve cut-off pieces. Leave disc to cool on a wire rack, then peel off baking paper. Repeat until 10 discs have been formed, allowing layers to cool separately on a wire rack.

To make cream filling, using an electric mixer beat butter, cream cheese and honey until soft. Fold in sour cream until just combined.

Place a disc on a piece of baking paper or serving plate. Spread disc with about 1/4 cup of cream filling. Lay another disc on top, then spread with another 1/4 cup of filling.

Repeat until all layers have been spread and stacked. Using a palette knife, spread remaining cream mixture around outside of cake.

Place cake cut-offs in a plastic bag; use a rolling pin to crush. Mix walnuts into crumbs. Press mixture onto sides of cake.

Cover cake with a plastic container, being careful not to touch surface. Refrigerate for about 4 hours before serving.

 

SMART TIP

Use the floral variety of honey when cooking since it helps balance, enhance or impart some of its flavour to other foods.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!