Description
Delightful Russian Honey Cake weaves sweet memories of Moscow’s charming bakeries into each delicate layer. Rich caramel notes and tender crumb invite you to savor a slice of culinary tradition that whispers Russian comfort.
Ingredients
Scale
Primary Ingredients:
- 360 g (3 cups) all-purpose flour
- 180 g (½ cup) honey
- 2 large eggs
- 115 g (½ cup) unsalted butter
- 600 g (2 ½ cups) sour cream (full fat)
- 400 g (1 ¾ cups) heavy whipping cream
Sweeteners and Flavor Enhancers:
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Garnish and Optional Toppings:
- Crumbled cake scraps
- Honey drizzle (optional)
- Fresh berries or mint leaves (optional)
Instructions
- Craft a saucepan mixture by gently melting honey, butter, and sugar over medium heat, stirring until the ingredients transform into a silky, uniform consistency.
- Remove the saucepan from heat and vigorously integrate eggs, whisking rapidly to prevent protein coagulation.
- Introduce baking soda into the warm mixture, observing the chemical reaction that creates a light, airy texture.
- Methodically fold flour into the liquid base, kneading until a pliable, slightly tacky dough emerges.
- Segment the dough into 8-10 uniform spheres, cocooning each in transparent film to prevent moisture loss.
- Heat the oven to 350F (175C). Carefully stretch each dough ball into gossamer-thin rounds using a rolling pin, ensuring consistent thickness.
- Transfer delicate layers onto parchment-lined trays, baking until edges acquire a golden-brown hue, approximately 5-7 minutes.
- While layers retain warmth, sculpt precise circles using a plate as a template, preserving trimmed fragments for future embellishment.
- Whip heavy cream until peaks stand proudly, then tenderly incorporate sour cream, powdered sugar, and vanilla, creating a luxurious, velvety filling.
- Construct the cake by alternating delicate layers with generous cream spread, ensuring symmetrical coverage.
- Enrobe the entire confection with remaining cream, creating a smooth exterior.
- Pulverize reserved cake scraps and artfully dust them across the cake’s surface and sides for textural intrigue.
- Refrigerate the assembled masterpiece for a minimum of 6 hours, allowing flavors to harmonize and texture to soften, ideally overnight.
Notes
- Roll layers extra thin for delicate, crisp texture that melts in your mouth, creating signature Medovik (Russian Honey Cake) experience.
- Bake cake layers precisely at recommended temperature to prevent burning or undercooking, ensuring golden-brown perfection with subtle caramelized edges.
- Crush cake scraps finely for elegant, uniform coating that provides delightful crunch and visual appeal when decorating the cake’s exterior.
- Allow significant chilling time to transform cake’s texture, letting honey layers absorb cream and develop rich, harmonious flavor profile.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 8
- Calories: 563
- Sugar: 36 g
- Sodium: 100 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg