I started my New year with another Russian honey cake baking session and it turned out great! Some of you might know that this cake has a history and so does many different variations. Maybe you remember the previous one that I made this summer (click here to see it), but I have to mention that the one I made recently has more intense honey flavor and also different structure.
So what's the difference? Basically this version is made by using a burnt honey method so you will notice that it tastes differently, also it requires few more ingredients than the other one.
For this one I used a very simple filling made of sour cream & sugar, because the base already contains both sugar and honey, but if you look up you will find another options. For example, you can add a condensed milk for some extra sweetness, others use double cream and so on. This recipe isn't difficult, but please carefully read instructions.
Ingredients:
To make 6 layers you will need:
6 tbsp raw honey
pinch of salt
1 tsp sodium carbonate
3 tbsp milk
1 cup sugar (size of 250 ml)
3 eggs
150 gr unsalted butter
4 cups flour
Cream:
4 cups sour cream
1-2 cups sugar
1 tsp vanilla sugar (optional)
Directions:
To make 6 layers (can be less) add milk, honey, sugar and salt to a sauce pan. Stir the mixture on a low heat until sugar dissolves. Then add butter and mix it until it dissolves too.
Before carrying on I would suggest to wear a kitchen glove and use long wooden spoon.
Now add sodium carbonate and on a high hear stir the mixture approx. for 4-5 minutes until it turns golden brown (almost like a Dulce de leche). Then remove the mixture and let it cool down a bit. NOTE: it's important to let it cool, otherwise you will get omelet instead of a really nice mixture.
Then mix in eggs one by one, make sure that you stir the mixture properly. Here comes the challenging part (actually it's not that bad, just requires some patience).
Start mixing in flour, I would say half glass a time. The mixture will get lighter and also a little bit sticky.
If the mixture is too runny add a little bit more flour. Then roll out a ball, cover it with a food film and let it sit for 20 minutes.
Then split your mixture in 6 equal balls, roll them out quite thin (I would say like a pancake). NOTE: I would suggest to do the rolling straight on the baking paper. Don't worry that the shape isn't nice, we will do all cutting afterwards (I made a medium size cake and I used one of my medium size plates, to cut out the layers).
Bake the first layer in 200 degrees approx. for 7 minutes or even less until it's golden brown. Next layer will require less baking time. NOTE: Cut out your desired shape straight after removing the layer from oven as it will harden very quick.
Also keep all leftovers from layers separately. Once you're done with baking, leave the layers aside until they cool down completely.
To make the cream just beat together the sour cream with sugar (depending on your taste add less or more) until fluffy. It's important to use a good quality sour cream.
To make crumbles for decorating just add them to a food processor or blender.
To assemble put the first layer on a plate, spread over the cream (make sure it's a thick layer) and carry on with the rest.
Cover the cake with rest of the cream and decorate with crumbles.
Let it sit in a fridge at least for 12 hours.
If you desire a different cream option, look up for it. There are so many options without using the sour cream, but I have to mention that it is one of my top ones!
Enjoy!
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