The ultimate honey cake recipe! We can’t do enough and all Russians and non-Russians are going crazy about it. Light and fluffy, pure honey taste and well balanced with sour cream filling.
- FOR THE BISCUIT LAYERS:
- 2 whole Eggs
- 120 grams Caster sugar
- 200 grams Dear
- 250 grams Sifted all purpose flour
- 6 grams Baking soda
- FOR THE CREAM:
- 175 grams Whipped cream
- 350 grams Sour cream (30% fat)
- 150 grams Powdered or confectioner’s sugar
For the cookie layers:
Beat eggs and powdered sugar until fluffy. Add the honey and stir in the sifted flour and baking soda.
Heat the oven to 160°C (320°F).
Spread thin layers like a credit card of cookie mix on a silicone baking sheet or parchment paper. Bake for 6 to 8 minutes or until lightly browned. Remove from oven and allow to cool before carefully removing from silicone or paper. Repeat until all the batter has been used.
Reserve 7 to 9 layers for the cake. Crumble the rest into a fine breadcrumb consistency.
For the cream:
Whip cream, sour cream and powdered sugar until 80% stiff.
To assemble, spread about 80 grams of cream mix on each cookie layer. Finish with a layer of cream.
Finally, sprinkle the whole cake with the crispy crumble.
Note: If you want to make a big cake, double this recipe and build more layers to make it bigger. If you want to make smaller cakes, cut them into smaller shapes and cover them with more crumbs individually.