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RUSSIAN HONEY CAKE

Russian honey cake-layers of caramelized honey goodness with the layered creamy filling. It might sound like a rich heavy cake, but it's in fact surprisingly light with flavours of honey taking it to another level. honey cake hails straight from Russia. Medovik, which translates to ''honey'' in Russian, is a popular dessert that is reserved for only the special occasions.
Prep Time 1 hr
Cook Time 1 hr
Chilling Time 12 hrs
Total Time 2 hrs
Course Dessert
Cuisine Russian
Servings 20 people

Ingredients
  

  • 3 egg
  • 3/4 cup sugar
  • 7 tbs butter
  • 4 tbs honey
  • 1 tsp baking soda
  • 3 1/2 cups flour

Frosting

  • 2 cups whipping cream
  • 3/4 dulce le Leche
  • 5 tbs icing sugar
  • 1 tsp vanilla essence
  • Leftover cuts turn into crumbs

Instructions
 

  • Preheat your oven 350F ( 175'C)
  • In a heatproof bowl beat eggs with sugar until light and fluffy. Add butter and honey in egg mixture.
  • Set the bowl over double boiler.
  • Stir until butter melts and sugar dissolves completely.
  • Add baking soda to the butter mixture and whisk. Gradually add flour and mix with a spatula until dough forms.
  • Knead the dough on a floured surface. Divide into 8 equal pieces. Shape each one into balls. Roll each one into a very thin layer. Trim the dough using a 7-inch cake ring or any cake pan.
  • Pierce each layer with a fork. Bake for 7 - 8 minutes /until golden colour. Prepare the next once until it bakes.
  • Bake the leftover dough as well, let it cool and grind them into a fine crumb.

frosting

  • Whip the cream until stiff and add icing sugar, vanilla and dulce le leche. Beat until fluffy.

Assemble

  • Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.