Russian Honey Cake
Updated: Jun 4, 2020
For Cake Disc layers
1/2 cup Honey
1/2 cup Sugar
2 tbsp Butter, unsalted
1 tsp Baking soda
3 large eggs
3 cups All purpose flour
For the filling & frosting
32oz Sour cream
2 cups powdered sugar
1 cup Heavy whipping cream
For the topping
Fresh Berries, optional
To make the Cake Discs
Preheat oven to 350F.
In a pan, combine sugar, honey and butter over medium heat.
Cook for 3 to 4 minutes till it gets a faint dark shade and then whisk in baking soda.
Remove from the stove and keep it aside.
In a bowl, beat the eggs.
Whisk the honey mixture continuously by adding the beaten eggs slowly.
Continue to whisk till all the eggs are mixed thoroughly.
Now add the flour slowly and mix well. The dough is going to be thick like a bread. Mix well until no lumps remain.
Flour your counter and divide the warm dough into 8 even pieces.
Roll the first piece into a thin 9" circle, you can sprinkle little flour to keep the dough from sticking onto the rolling pin.
Place a 9" round plate or a card-stock sheet and trace around it with a pizza cutter.
Pierce the Cake disc all over with a fork.
Keep the scraps aside for later use.
Transfer the rolled dough onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 7-8 minutes.
Transfer it to a wire rack and let it cool completely.
Repeat the same with the remaining layers.
Bake all the leftover scraps. Once cooled, pulse them in a food processor to fine crumbs.
To make the frosting
Whisk the heavy whipping cream until fluffy and stiff peaks form.
In another bowl, whisk sour cream and powdered sugar together.
Fold the whipped cream into the sour cream. Refrigerate until ready to use.
To Assemble the Cake
Make sure the cake discs are completely cooled down.
Spread about 3/4 cup frosting mixture onto the center of the first cake disc.
Spread it evenly. Stack the second cake disc and repeat until you have 8 layers.
Frost the top and sides of the cake with the remaining frosting.
Dust the top and sides with the cake disc crumbs.
Cover it and refrigerate overnight.
Decorate the cake with berries before serving.
You can bake the Cake discs ahead and store them in an airtight container for one week and use it when needed to assemble the cake.