Recipe by littlepetel
I recently tried a Russian Honey Cake, which was one of the yummiest cakes I have ever tasted. It was so nice I decided to find the recipe and learn to make it myself. It took me about 6 months searching the net (on websites mostly in Russian, which I definitely don't read or speak) translating from Russian using an online translator, and trying different recipes before I found this recipe, which has produced a result at least as nice as the one I tried. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling (and coating) is made from sour cream and sugar. The sour cream is simply whipped with the sugar until the sugar dissolves. The original recipe said to add sugar "by intuition"; I think you're supposed to keep adding more until it thickens, but the time I tried that it was too sickly sweet! I have also made the filling/coating using fresh cream - 750ml, soured with 1/2 cup lemon juice and beaten until just starting to thicken (you still use the sugar & honey). This was for a vegetarian who pointed out that the cultured sour cream I used had gelatin in it. A slightly different taste, but a very nice variation. I personally don't like walnuts all that much, so I leave them out whenever I cook this.
Top Review by mdegraw
I am Russian myself, now live in America. So... I grew up with that cake and I have a few other cakes that I will publish on here, that are just so good as well. Anyway this one can also have a lemon peel for a ground layer and chocholate on the top as well as different nuts, The sower cream should be thick to begine with . before you add suger to it. So in Russia we let it hang and get read of water by putting it in a fabric over night.
- 2 eggs
- 177.44 ml sugar
- 4.92 ml baking soda
- 14.79 ml liquid honey
- 100 g margarine or 100 g butter
- 473.18 ml flour
Cream Filling and Coating
- 750 g sour cream
- 118.29 ml sugar
- 14.79 ml honey
- 250-300 g crushed plain sweet biscuit crumbs, for coating
- 118.29-236.59 ml ground walnuts, for coating
Directions See How It's Made
- Preheat oven to 180°C.
- Beat eggs well with sugar; add baking soda and liquid honey (warm).
- Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
- Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
- Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling.
- Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
- Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.