Filled with cream, this Russian Honey Cake is filled with delicious BwS honey that will leave your mouth watering!
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 9hrs 55 minutes (overnight refrigeration required)
Yield: 19-inch cake
Servings per Recipe: 12
Dietary Fiber: 1.2g
Saturated Fat: 29.5g
Vitamin A: 1795.7IU
Niacin Equivalents: 4.5mg
Vitamin B6: 0.1mg
Vitamin C: 0.8mg
2 1/4 cups BwS Ethiopian honey or BwS Mokarana Honey
14 tablespoons unsalted butter
1 cup white sugar
3 large eggs
⅗ teaspoons vanilla extract
2 ½ teaspoons baking soda
3 ¾ cups all-purpose flour
4 cups cold heavy whipped cream
¾ cup sour cream
Preheat the oven to 350F (180 degrees Celsius)
Place a bowl of butter over heat, add sugar and honey. Leave for two minutes.
Add a mixture of vanilla extract, three eggs, and baking soda. Stir slowly over heat.
Remove bowl from heat and gradually sift the all-purpose flour into the mixture. Mix till dough forms.
Knead the dough till smooth and divide it into eight pieces. Shape into balls, then roll each into layers (should not be too thin).
Cut dough into precise circles using 15cm cake mold or pizza wheel cutter, piercing dough with a fork. Keep the leftover dough for later.
Bake until golden brown.
Repeat process for each layer.
Add powdered sugar and honey to sour cream. Whisk mixture.
Add whipped cream into the mixture and beat until smooth.
Spread 3-4 tablespoons of cream on one layer.
Place the stack repeatedly while spreading cream on them.
Spread extra cream on the sides and top.
Crush leftovers into fine crumbs and spread on the top and sides of the cake.
Allrecipes. (n.d.). Russian Honey Cake. [online] Available at: https://www.allrecipes.com/recipe/277220/russian-honey-cake/#nutrition.
olivemagazine. (n.d.). Russian honey cake. [online] Available at: https://www.olivemagazine.com/recipes/entertain/russian-honey-cake/ [Accessed 15 Oct. 2021].
smitten kitchen. (2016). Russian honey cake. [online] Available at: https://smittenkitchen.com/2016/10/russian-honey-cake/.