Russian Honey Cake

introduction

way and the one we will follow – the hardest way… Because it is so worth it. The secret to the fantastic flavor of this cake lies in the slight bitterness of the burnt honey. The slightly tart whipped cream frosting adds a touch of tartness and a nice light texture, and unlike other frostings, it’s not too sweet.

Prep time: 45 minutes
Cooking time: 40 minutes
Additional time: 8 hours and 15 minutes
Total time: 9 hours and 40 minutes
Servings: 12

Burnt Honey Ingredients :

180ml wild flower honey
45ml cold water

Cake Layers:

200g white sugar
200g unsalted butter, cut into slices
180ml wild flower honey
12.5g bicarbonate of soda
2.5g ground cinnamon
4.5g fine salt
6 large cold eggs
470g of 00 flour

Icing:

940ml cold thick whipped cream
180ml sour cream

Instructions

Gather all the ingredients. Preheat the oven to 190 degrees C (375 degrees F). Line a baking tray with a silicone mat. Place a bowl and whisk in the refrigerator.

Pour 180ml wildflower honey into a deep saucepan over medium heat. Boil until it turns darker and gives off a caramelized aroma, about 10 minutes. Turn off the heat and add the cold water.

Place a large metal bowl on the stove’s lowest heat. Add 200g sugar, 200g butter, 180ml wild flower honey and 45ml burnt honey. Let stand until butter melts, 5-7 minutes. Save the rest of the burnt honey for the glaze.