Russian Honey Cake
Total Time
About 2 hours on the first day + an overnight rest + about 30 minutes on the second
Rating
0 out of 5 stars
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Ingredients
8-12 servings
- 1/2 cup (170 grams) honey
- 1/2 cup (100 grams) sugar
- 1/2 cup (115 grams) unsalted butter
- 1 teaspoon baking soda
- 3 large eggs
- 1/4 teaspoon fine sea or table salt
- 1 teaspoon (5 ml) vanilla extract
- 3 1/2 cups (455 grams) all-purpose flour, divided
- 32 ounces (just shy of 4 cups or 900 grams) sour cream
- 1 14-ounce can (400 grams) sweetened condensed milk
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Preparation
Step 1
Heat oven to 350 degrees F. Prepare 2 baking sheets (or round pizza pans) and tear off 6 sheets of parchment paper large enough to have a 9-inch circle on it.
Step 2
In a medium-sized saucepan, combine the sugar, honey, and butter over medium heat. Cook for 3 to 4 minutes once simmering, until it gets slightly darker and smells fragrant. Whisk in baking soda.
Step 3
Remove from heat and set aside for 2 to 3 minutes. Lightly beat the eggs in a spouted measuring cup or small bowl.
Step 4
Whisking the honey mixture vigorously, drizzle the thinnest stream of the eggs into the mixture. Stir until fully combined.
Step 5
Stir in the salt, vanilla, and 3 cups of flour. The dough will be thick. Stir in the last 1/2 cup of flour 1/4 cup at a time.
Step 6
Lightly flour your counter and divide the warm dough into 8 even pieces. Roll each between two sheets of parchment to a 9-inch circle. Dock the circle with a fork.
Step 7
Slide the 9-inch round onto a baking sheet. Bake for 6 to 7 minutes until firm and slightly darker at edges. Cool on a rack. Repeat for remaining layers.
Step 8
Bake all cookie scraps on a sheet until pale golden, checking them at 4-5 minutes. Cool completely and save for decoration.
Step 9
Whisk sour cream and sweetened condensed milk in a large bowl. Place a dab on the cake plate to adhere the first cookie layer.
Step 10
Place 3/4 cup sour cream mixture onto each cookie layer, leaving a 1-2 inch unfrosted margin. Stack layers.
Step 11
Chill cake for 1-3 hours, then adjust the stack and spread the spilled filling up the sides. Chill overnight.
Step 12
Grind baked cookie scraps into crumbs. Spread remaining sour cream onto the cake and sprinkle crumbs over top and sides. Optional: Use a stencil for decoration.
Step 13
Serve immediately or store in the fridge for up to 5 days. Use a knife dipped in hot water for clean slices.
Step 14
Save recipe for the next time?
Chef's notes
The cake is best started a day early to allow the filling to soften the cookies into thin cake layers.
The dough is easiest to roll when slightly warm. If it cools, a brief microwave reheat can help.
