Burnt honey – that’s what gives this Russian Honey Cake a little bitter taste, for good reason! Mixed with whipped cream frosting, you’d have a lovely Honey Cake which is not too sweet and with a light texture.
3/4 c. wildflower honey
3 tbsp. cold water
3/4 c. wildflower honey
14 tbsp. unsalted butter (sliced)
1 c. white sugar
6 large eggs (cold)
3 3/4 c. all-purpose flour
2 1/2 tsp. baking soda
3/4 tsp. fine salt
1 tsp. ground cinnamon
4 c. heavy whipping cream (cold)
3/4 c. sour cream
- Using a saucepan over medium heat, bring 3/4 cup of honey to a boil for about 10 minutes or until it gets darker and produces a caramel-like aroma. Remove from heat and whisk in cold water.
- Preheat the oven to 375 degrees Fahrenheit. Meanwhile, line a baking sheet with a silicone mat. Also, place a mixing bowl and a whisk in the fridge.
- Set the stove to the lowest heat and put a metal bowl. Mix 1/4 cup of the burnt honey with butter, sugar, and regular wildflower honey in it. Let it melt.
- Using a small bowl, combine cinnamon, salt, and baking soda.
- Beat butter mixture until warm to the touch, and then add the eggs and baking soda mixture. Sift in flour in 3 additions and stir well after each other.
- Transfer 1/2 cup of the batter onto the baking sheet. Using an offset spatula, spread it into a 9-inch circle. Knock out any tiny air bubbles by shaking and tapping the pan.
- Bake for about 7 minutes or until light brown. Remove the liner and let the cake layer cool off until it is firm enough to remove. Invert it onto a round parchment paper. Repeat until you have 8 cake layers.
- Trim edges of the cake layers using a pizza wheel to ensure that they have the same size. Save the scraps.
- Spread the remaining batter onto the baking sheet lined with a silicone mat. Bake for about 10 minutes, remove from the oven, cut into small pieces, and toss with cake scraps.
- Put it back into the oven and bake for another 10 minutes or until browned. Let it cool for about 20 minutes and then transfer to a resealable bag. Beat it into fine crumbs using a rolling pin.
- Get the bowl and whisk from the fridge and pour in heavy cream. Whisk until soft peaks form and then add sour cream and the remaining burnt honey. Continue whisking.
- Put a round parchment paper on a serving plate and place a cake layer. Top with frosting. Repeat with the remaining cake layers and frosting. With the last cake layer, put the smooth side up.
- Frost the sides and top of the cake and cover with crumbs.
- Wrap with plastic and refrigerate for at least 8 hours. Transfer to a cake stand.
You should let each cake layer cool on individual parchment paper. You can also use any type of honey for this cake.