The Magnanimously Delicious Russian Honey Cake

This is decadence on a plate, but it's easier than it looks

If there was such a thing as your spirit animal in dessert form, this would be mine.

For starters, my name means honey. And it’s also one of my favourite ingredients on this planet. Like liquid sun, honey is the sweetness of life and a sign of hope.

If you’re longing for more of this sweet nectar in your life — I highly recommend reading The Beekeeper of Aleppo. Within those pages is hope that flows like honey.

When I first discovered the Russian honey cake, I was floored. It was a spectacle. A feat of culinary ambition. And then of course, I promptly went about discovering how to make it.

This is the kind of cake that you make for someone you love, or for when you want to impress. I’ll not be backward about coming forward — it takes time. A long time. That being said, the recipe is quite easy. Just ensure you give yourself a good day in advance to allow for baking and then resting.

The following recipe has been adapted from here.

 

Recipe servings = 12
Difficulty = Somewhat tricky
Note = Make sure to start this at least one day before serving.

Ingredients

  • 454g plain flour
  • 2 1/2 tsp baking soda
  • 3/4 tsp citric acid
  • 1 tsp ground cinnamon
  • 1 tsp ground clove
  • 1 tsp all spice
  • 130g butter
  • 180g caster sugar
  • 2 eggs
  • 75g honey
  • 330g thickened cream
  • 330g dulce de leche
  • 155g sour cream

 

    1. To make the biscuit base, sift the flour, spices and the baking soda into a bowl. Mix and set aside.
    2. In a saucepan over low to medium heat, place the butter, sugar and eggs. Heat the mixture, stirring constantly until sugar melts.
    3. Add honey, then citric acid and flour mix to the saucepan. Keep stirring until dough darkens slightly.
    4. Remove dough from the saucepan, place on a working bench and let the dough cool down to room temperature. It should be sticky but supple when ready.
    5. Preheat the oven to 160˚C.
    6. Divide the dough into equal size balls (weighing around 80 to 100 g each). Roll the dough balls between two pieces of baking paper, until they become very thin. Remove the top piece of baking paper, prick each dough disc with a fork and place on a baking sheet.
    7. Bake the biscuits at 160˚C for 6-7 minutes until golden brown.
    8. Immediately after baking, trim the biscuit (you can use a plate or a saucepan lid if you are not using a cake ring). Keep the trimmings and set aside for later.
    9. Repeat the process with the remaining dough.
    10. Cool the baked discs on a wire rack and stack when cooled.
    11. To make the cream filling, whip the thickened cream and set aside in the refrigerator.
    12. Whisk together the dulce de leche and sour cream. Combine with the thickened cream.
    13. Spoon a small amount of cream on your cake plate or board.
    14. Place one honey biscuit on the cream and press to secure – this will stop your finished cake from sliding.
    15. Spoon 2-4 tbsp cream between biscuit layers and spread evenly. After each cream layer, place another biscuit on top and press gently.
    16. Repeat the process until you’ve used all of the biscuits but one, finishing with a top layer of cream.
    17. In a food processor, crush trimmings and the remaining biscuit into powder. Cover the top and sides of the cake with the honey biscuit powder.
    18. Refrigerate the cake for at least 12 hours. Can be up to 24 hours in advance. Bring to room temperature before serving.

 

Best served with:

The unforgettable love story of a mother blinded by loss and her husband who insists on their survival as they undertake the Syrian refugee trail to Europe.


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A colourful, curated blend of books, wine and creativity, with a soft spot for Australian work and female-centric narratives.


Fable and Fizz would like to acknowledge the Whadjuck Noongar people as the traditional owners and continual custodians on the lands and waters this content is primarily written on. I pay respects to their Elders — past and present. This always was, and always will be, Aboriginal land.
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