Bit of Russian Honey
Indulge in the irresistible layers of flavor with this classic dessert, *Bit of Russian Honey Cake*. This recipe features tender, golden layers of honey-infused dough paired with a luscious sour cream frosting that’s perfectly balanced with hints of vanilla. The unique double boiler technique ensures the honey mixture achieves a smooth, caramel-like consistency, while a touch of vinegar activates the baking soda for a subtle rise. Crumble-toasted trimmings and a sprinkle of crushed nuts add delightful texture and visual appeal, making this cake a showstopper on any table. With time for the layers to soak and soften in the creamy frosting, this chilled masterpiece only gets better overnight, creating a dessert that’s both elegant and unforgettable. Perfect for special occasions or simply treating yourself, this Russian-inspired honey cake will have everyone reaching for another slice!
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Recipe Information
Ingredients
- 120 grams Honey
- 100 grams Unsalted butter
- 150 grams Sugar
- 2 large Eggs
- 400 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon White vinegar
- 500 grams Sour cream
- 150 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 50 grams Crushed walnuts or hazelnuts (optional, for garnish)
Instructions
In a heatproof bowl, combine honey, butter, and sugar. Place the bowl over a pot of simmering water (double boiler method) and heat gently, stirring until the sugar dissolves and the mixture is smooth. Remove from heat and let it cool slightly.
Whisk the eggs into the honey mixture until fully incorporated.
In a small bowl, mix baking soda with vinegar, then quickly stir into the honey mixture. The mixture will foam slightly—this is normal.
Gradually add flour to the wet mixture, stirring until the dough comes together. It should be soft but not sticky. Divide the dough into 8 equal portions, shape into balls, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Line your baking sheets with parchment paper.
Roll each dough ball into a thin circle (approximately 20cm in diameter) on a floured surface. Use a plate or cake ring as a guide to trim the edges into neat rounds. Save the trimmings for later use.
Carefully transfer the rolled dough onto the baking sheets and bake each layer for 5-7 minutes, or until golden. Set the baked layers aside to cool.
Bake the leftover trimmings for a few minutes, then crumble them into fine crumbs using a food processor or by hand. Reserve these crumbs for decorating.
For the frosting, whisk together sour cream, powdered sugar, and vanilla extract until smooth and creamy.
To assemble, place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat the process with all layers, finishing with frosting on the top and sides.
Press the reserved crumbs onto the sides of the cake and sprinkle crushed nuts (if using) on the top for garnish.
Refrigerate the cake for at least 6 hours, or overnight, to allow the layers to soak up the moisture from the frosting and soften.
Slice and serve chilled. Enjoy your Bit of Russian Honey Cake!
Nutrition Facts
Calories |
4835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 645.5 g | 235% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 332.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 836 mg | 64% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
