Best Russian Honey Cake in 2019

Best Russian Honey Cake in 2019

hello this is chef Yassine from foodiest comm with Russian honey k that’s right there are basically three different ways you can make this amazing cake the hard way the harder way and the way we’re gonna do it the hardest way but it’s all gonna be worth it because once you’re finished you’re gonna be enjoying one of the most beautiful and delicious cakes of all times with that let’s go ahead get started and the first thing we’re gonna need to

Best Russian Honey Cake in 2019


For the Burnt Honey:

3/4 cup wildflower honey

3 tablespoons cold water

for the Cake Layers:

14 tablespoons unsalted butter, cut into slices

1 cup white sugar

3/4 cup wildflower honey

6 large cold eggs

2 1/2 teaspoons baking soda

3/4 teaspoon fine salt

1 teaspoon ground cinnamon

3 3/4 cups all-purpose flour

for the Frosting:

4 cups cold heavy whipping cream

3/4 cup sour cream


1-Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.

2-Preheat the kitchen appliance to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat(R)). Place a mixing bowl and a whisk in the refrigerator.

3-Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.

4-Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.

5-Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.

6-Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.

7-Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let the cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.

8-Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.

9-Spread the remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.

10-Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.

11-Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.

12-To assemble: Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place the last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around the base.

13-Cover with a wrapper and refrigerate a minimum of eight hours, too long. Transfer to a cake stand using 2 spatulas. Cut and serve.

  • Prep 45 m
  • Cook 45 m
  • Ready In 9 h 55 m