Hi everyone, it’s Anne from “Beyond The Bayou Blog.” Today, I’ve got a special recipe to share with you: Russian Honey Cake.
I decided to make this Russian honey cake recipe for a family gathering last weekend. We were celebrating my grandmother’s birthday, and I wanted to surprise her with a special homemade dessert.
The taste of this cake was absolutely delightful! The layers of caramelized honey goodness combined with the creamy and tangy sour cream filling created a perfect balance of flavors.
Overall, everyone loved the cake, and it became the highlight of the celebration. Seeing the joy on my grandmother’s face as she took the first bite made all the effort worthwhile.
Overview: How To Make Russian Honey Cake?
Let’s whip up a scrumptious layer cake that’s sure to impress your taste buds! We’ll start with the cake itself. Preheat your oven to 400F/200C and get those baking trays ready with parchment paper. Now, in a bowl set over simmering water, melt together butter, sugar, and sweet honey. In another bowl, whisk up eggs and vanilla, then slowly add them to the buttery mix while stirring like mad (an electric mixer works like a charm here) to keep everything smooth.
Once it’s all mixed in, sprinkle in baking soda, salt, and most of the flour. Keep stirring until it thickens up nicely. Take it off the heat, add the rest of the flour, and give it a good mix. Let it cool a bit, then knead it until it’s smooth and kinda like pasta dough. Divide it into 8 pieces and roll each out into a thin circle. Bake those babies for just a few minutes until they’re golden brown. Be quick with the cutting while they’re still warm!
For the creamy filling, whip together creme fraiche (or sour cream), whipping cream, sugar, and a touch of vanilla until it’s doubled in size and all sugary goodness. Spread this creamy delight between your cake layers, leaving the top bare for now.
Now, let’s talk frosting. Grab some cold mascarpone and mix it up with icing sugar, vanilla, and whipped cream until it’s thick and spreadable. Cover the sides and top of your cake with this dreamy frosting.
Finally, let’s add some flair with caramel flames! Mix sugar and lemon juice in a saucepan, heat it up until it turns a deep amber color, then drizzle it onto parchment paper to set. Once it’s hardened, break it up and use it to decorate your cake however you like. Voilà ! You’ve got yourself a masterpiece ready to be devoured!
Try More Cake Recipes!
Russian Honey Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Baking Pans
- Parchment Paper
- Knife
- Cooling Rack
Ingredients
For the cake
- 70 g/5 tbsp unsalted butter
- 100 g/1/2cup granulated sugar
- 4 tbsp honey I prefer dark honey for more flavour
- 3 eggs large
- 1 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- 330 g/3 cups all purpose flour
For the filling
- 500 ml/2 cups creme fraiche or sour cream
- 500 ml/2 cups double cream/whipping cream
- 50 g/1/2 cup icing sugar/powdered sugar
- 1 vanilla bean or 1 tsp vanilla
For the frosting
- 250 g/1 cup mascarpone chilled
- 125 ml/1/2 cup double cream/whipping cream
- 100 g/1 cup icing sugar
- 1 vanilla bean or 1 tsp vanilla
For the caramel flames
- 200 g/1 cup sugar half white and half brown sugar
- ½ tsp lemon juice
Instructions
For the Cake Layers:
- Preheat your oven to 400F/200C and line two baking trays with parchment paper.
- Set up a double boiler or a large pot filled â…” with water and place a glass or metal bowl over it on medium heat. Melt butter, sugar, and honey in the bowl.
- In a separate bowl, beat eggs and vanilla. Gradually pour this mixture into the double boiler while continuously mixing to prevent scrambling.
- Add baking soda, salt, and 2 cups of flour to the mixture. Continue mixing until the dough thickens and pulls away from the edges of the bowl.
- Remove the mixture from heat, add the remaining flour, and knead until you get a smooth, pasta-like dough. Divide into 8 equal parts, roll each into thin circles slightly larger than 7″, and bake for 4-5 minutes until golden brown.
For the Filling:
- Beat creme fraiche or sour cream with whipping cream, sugar, and vanilla until the sugar is dissolved and the mixture doubles in volume.
- Fill all 8 cake layers with the prepared filling, leaving the top and sides unfrosted.
For the Frosting:
- Beat cold mascarpone with icing sugar, vanilla, and whip cream until stiff peaks form.
- Cover the sides and top of the cake with the mascarpone frosting. If in the US, whip the whipping cream first with icing sugar, then fold it into the slightly whipped mascarpone.
For the Caramel Flames:
- Mix sugar with lemon juice in a saucepan. Set the saucepan over medium heat and don’t stir until the edges start to bubble up.
- Start stirring until all the sugar crystals have melted, and the sugar looks clear and has a deep amber color.
- Remove from heat and put the bottom of the pan in ice-cold water to stop the cooking process. Be cautious not to leave it too long, or the caramel will harden.
- Drizzle the caramel onto parchment paper sprayed with oil spray, let it set, then break up the hardened caramel into pieces to decorate the cake as desired.
Nutrition
Some Tips to Keep in Mind!
- Honey Tip: Opt for dark honey for a richer flavor profile in your cake layers. Its deeper notes will add complexity to each bite.
- Smooth Dough Alert: When kneading your dough, aim for a pasta-like consistency. This ensures your cake layers bake evenly and maintain their delicate texture.
- Whipped Cream Wisdom: To achieve the perfect creamy filling, whip your creme fraiche or sour cream with the whipping cream until the sugar is fully dissolved. This creates a luxurious, airy texture that complements the cake layers beautifully.
- Frosting Finesse: When making the mascarpone frosting, ensure your mascarpone is cold to achieve stiff peaks. This results in a sturdy frosting that’s easy to spread and holds its shape atop your cake.
- Caramel Caution: Keep a close eye on your caramel as it cooks. Once it reaches a deep amber color, immediately transfer the saucepan to ice-cold water to halt the cooking process. This prevents the caramel from becoming too hard and ensures it’s pourable for decorating your cake.
What to Serve with Russian Honey Cake?
Guide to Store Leftovers!
- Refrigeration: Place any leftover cake in an airtight container or cover it tightly with plastic wrap. Refrigerate promptly to maintain freshness.
- Filling and Frosting: If the cake has already been filled and frosted, store it in the refrigerator to keep the filling and frosting fresh.
- Separate Storage: If you have leftover unfilled cake layers, store them separately from the filling and frosting to prevent them from becoming soggy.
- Use Within Few Days: Consume the leftover cake within 2-3 days for the best taste and texture. The longer it sits, the more it may lose its freshness.
- Room Temperature: If you prefer serving the cake at room temperature, allow it to sit out for about 30 minutes before serving, but ensure it doesn’t stay out for too long to avoid spoilage.