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Russian Honey Layer Cake

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PREP TIME
45 min
COOKING TIME
40 min
TOTAL TIME
580 min
SERVINGS
12 servings
Dessert Eastern European Russian
Russian Honey Layer Cake
Ingredients
  • 3/4 cup wildflower honey
  • 3 tablespoons cold water
  • 1 cup white sugar
  • 14 tablespoons unsalted butter, cut into slices
  • 3/4 cup wildflower honey
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine salt
  • 6 large cold eggs
  • 3 3/4 cups all-purpose flour
  • 4 cups cold heavy whipping cream
  • 3/4 cup sour cream
Instructions
1
Gather all necessary ingredients and prepare the oven for baking by preheating it to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat for easy cleanup. Place the mixing bowl and whisk in the refrigerator to keep them chilled.
2
Heat a saucepan over medium heat and pour 3/4 cup of wildflower honey into it. Bring the mixture to a boil, then reduce heat and continue cooking until it reaches a darker shade and has a caramel-like aroma, approximately 10 minutes. Remove the saucepan from heat and whisk in cold water.
3
In a large metal bowl, combine sugar, butter, 3/4 cup of wildflower honey, and 1/4 cup of burnt honey. Allow the mixture to sit for a few minutes until the butter has melted, around 5-7 minutes. Set aside the remaining burnt honey for later use.
4
In a separate bowl, mix together baking soda, cinnamon, and salt.
5
Combine the butter mixture with eggs and whisk until warm to the touch. Continue heating the mixture over low heat until it reaches a comfortable temperature, then whisk in the baking soda mixture. Remove from heat.
6
Gradually add flour to the bowl in 2-3 additions, stirring well after each addition until the batter is smooth and easy to spread.
7
Transfer about 1/2 cup of batter onto a prepared baking sheet, spreading it into an 8- or 9-inch circle using an offset spatula. Gently shake and tap the pan to remove any air bubbles.
8
Bake in a preheated oven for 6-7 minutes, or until lightly browned. Remove the liner from the pan and let the cake layer cool for 6-7 minutes, until firm enough to remove. Invert the cake onto a round of parchment paper.
9
Repeat steps 6 and 7 until you have created 8 cake layers, allowing each to cool on an individual parchment round.
10
Use a pizza wheel to trim the edges of the cake layers, ensuring they are all the same size. Save any remaining scraps for crumb mixture. Spread any leftover batter onto a prepared baking sheet and bake in the preheated oven until edges are dry, approximately 10 minutes. Remove from heat and cut into small pieces; toss with reserved cake scraps.
11
Return the scraps to the oven and bake until browned, 7-10 minutes more. Let cool completely for 15-20 minutes.
12
Transfer the scraps to a resealable bag and crush into fairly fine crumbs using a rolling pin. Set aside.
13
Remove the bowl and whisk from the refrigerator, then pour in heavy cream and whisk until soft peaks form. Add sour cream and remaining burnt honey; continue whisking until stiff peaks form.
14
Place a 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 cake layers and frosting, pressing layers in smooth-side down. Place the last cake layer smooth-side up.
15
Frost the top and sides of the cake, then cover with crumbs; clean any excess crumbs around the base.
16
Cover the cake with plastic wrap and refrigerate for at least 8 hours to overnight. Transfer the cake to a cake stand using two spatulas and cut to serve.