Description
Russian honey cake celebrates layers of delicate, golden cake brushed with sweet honey syrup. Medovik’s rich, caramelized flavor and delicate texture invite you to savor a classic Russian dessert that tells a story of culinary tradition.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 3 eggs
- 1 cup clover honey
Leavening and Acid Agents:
- 2 teaspoons baking soda
- 1 tablespoon white distilled vinegar
Frosting Ingredients:
- 8 ounces (226 grams) Cool Whip (thawed)
- 1 cup sour cream (Daisy brand)
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining an inverted baking sheet with parchment paper.
- Whisk eggs and honey together vigorously until the mixture becomes light and fluffy, creating a smooth base for the cake layers.
- Activate the baking soda by mixing it with white distilled vinegar, then fold into the egg-honey mixture along with flour until a uniform batter forms.
- Carefully spread a thin, even layer of batter across the prepared parchment paper, ensuring complete coverage to the sheet’s edges.
- Bake each delicate layer for approximately 7 minutes, repeating until you have 4 golden, paper-thin cake sheets.
- Allow the layers to cool completely, then gently remove from parchment paper.
- Using a plate as a guide, meticulously cut 2 perfect circles from each baked layer, reserving the remaining scraps for later decoration.
- Create a luscious frosting by blending Cool Whip and sour cream until smooth and creamy.
- Assemble the cake by spreading generous amounts of frosting between each circular layer, building a tall, elegant stack.
- Completely enrobe the entire cake with the remaining frosting, covering sides and top in a uniform layer.
- Crumble the reserved cake scraps and delicately sprinkle them over the cake’s exterior for a rustic, textured finish.
- Chill the assembled cake in the refrigerator for a minimum of one hour, allowing the flavors to meld and the frosting to set perfectly.
Notes
- Precision matters when spreading batter thinly to create delicate, uniform layers that define this classic Russian dessert.
- Parchment paper is crucial for easy layer removal and preventing sticking during the baking process.
- Letting the cake rest in the refrigerator allows the honey and cream to soften the crisp layers, creating a melt-in-your-mouth texture.
- Keep cake scraps for a rustic, homemade decoration that adds texture and visual appeal to the final presentation.
- The vinegar and baking soda combination helps create a light, airy texture in the honey-infused cake layers.
- Gentle, even frosting ensures a smooth, professional-looking finish that highlights the cake’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 17 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg