Russian Honey Cake

Russian honey cake – recipe with photo, Russian cuisine
Rating: 4.3 Votes: 51
Cooking Time:
3 hours
Recipe Yield:
1,8 kg
Medium recipe

Honey cake – a Russian cuisine recipe, previously sour cream was made for a honey cake, but now honey cake with condensed milk cream is very widespread. The recipe is for 2 cakes with a diameter of 22 cm, 7 cakes each, and one cake for sprinkling. As for condensed milk, you can boil it yourself, but it takes at least 2 hours. If you don't have time to cook condensed milk, you can use boiled or toffee – it turns out just as well, and it takes much less time.

Recipe Ingredients

For Cake Layers
Wheat Flour 500 g
Butter 80 g
Eggs 2 pcs
Honey 3 tbsp
Soda 2 tsp
Sugar 200 g
For Cream
Sour Cream 400 g
Cream 33% 150 g
Honey 2 tbsp
Gelatin 15 g
Milk 50 ml

Cooking Recipe

To cook a Russian honey cake whisk eggs lightly with sugar. Then add softened butter, honey, soda, mix well and put in a water bath.

Cook the mixture, stirring constantly, until the mass doubles, about 10-15 minutes. Do not stop interfering, it is better to do this with a whisk, since the honey mass can rise very quickly and grab into lumps from below. Remove the mass from the stove, add flour and knead the dough. Try to work quickly while the dough is warm. Cover the honey cake dough with plastic foil and let cool at room temperature.

While the dough is cooling, cook the honey cake cream. Place the condensed milk in a jar in a deep saucepan, add water and put on fire. Boil milk for 2-3 hours, and then cool well without opening the jar immediately. Combine cooled condensed milk with sour cream, cream and honey. Beat everything well with a whisk or mixer until smooth. Cover the honey cake cream with foil and set aside.

Divide the slightly warm dough into 5-6 parts. Sprinkle flour on the rolling board. Roll each part of the dough into a very thin layer and cut a circle with a knife and plate. Lay the cuttings under the foil, after a while they will become soft and can also be rolled out. Place the cut circle on a floured or paper-lined baking sheet and bake at 200°C (390°F) for 4-5 minutes. Put the finished cake layers on top of each other until they cool completely.

Spread the cooled cake layers with cream, laying on top of each other. After laying out the top cake, grease the top and sides of the cake with cream. From this amount of dough, you can make one tall cake or two ordinary ones. Put the coated cakes in the refrigerator, and make a jelly cream from the remaining cream.

Pour milk or water into the gelatin and let it swell. Then mix well and put on a very slow fire, stirring constantly, until completely dissolved. Gradually introduce the prepared gelatin into the remaining cream and mix well. The last, fifteenth cake layer, crush into small crumbs and combine with crushed walnuts. Take the cake out of the refrigerator, coat it with prepared gelatin cream and sprinkle the sides with crumbs.

You can decorate the top of the cake as you please. You can leave honey cake without any additional decoration, because after the jelly hardens, the honey cake will already look great. You can cut the template out of paper, lay it on top of the cake and sprinkle with crumbs, if left, or cocoa powder. You can also simulate honeycomb with air-cushion wrapping film. To do this, while the cream jelly has not yet frozen, lay the film, slightly press down and put in the cold to solidify completely (2-3 hours). After removing the film, the honeycombs are ready on the honey cake, and with them honey cake itself.