Russian Honey Cake
Moist and delicate, with a unique honey aroma—both sweet and refreshing.
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Estimated Time
- Preparing 15 min
- Cooking 2 hr
Nutritions / Serving
-
Energy393 kCal
-
Carbs56 g
-
Protein8 g
-
Fat16 g
Serves 10.
Ingredients
Cake Layers
- Egg 2 pc
- Unsalted Butter 80 g
- Granulated Sugar 60 g
- Honey 80 g
- All-purpose Flour 350 g
- Baking Soda 3 g
- Vanilla Extract 2 g
Honey Milk
- Whole Milk 100 g
- Honey 60 g
Yogurt Cream
- Fat Free Greek Yogurt 400 g
- Whipping Cream 280 g
- Honey 60 g
- Granulated Sugar 40 g
Making the Cake Layers
In a mixing bowl, add melted unsalted butter, granulated sugar, and honey. Stir with a whisk until the sugar and honey are mostly dissolved.
Add two eggs and mix until fully combined and the mixture has a smooth consistency.
Add vanilla extract and baking soda, and mix well.
Sift the all-purpose flour into the mixture in 2–3 additions, stirring each time with a whisk until fully incorporated. For the final addition, switch to a rubber spatula to mix the dough evenly.
Transfer the dough onto a sheet of plastic wrap, cover it with another sheet, and flatten it with your hands. Wrap it tightly and refrigerate for at least 1 hour.
Near the end of the chilling time, preheat the oven to 180°C (350°F).
Take the dough out of the refrigerator, divide it into two portions. Keep one portion wrapped in the fridge while working with the other.
Roll out the dough evenly with a rolling pin. This recipe yields approximately two 40 x 30 cm baking sheets.
Poke holes in the dough with a fork and bake in the preheated oven for about 8–10 minutes, until lightly golden.
Remove from the oven and, while still warm, cut into desired shapes using a mold. Repeat the same process for the second portion of dough. Each baking sheet can yield three 6-inch round cake layers, totaling six layers.
Gather the leftover scraps, place them on a baking sheet, and bake for another 4–5 minutes. Once cooled, place them in a plastic bag and crush them into fine crumbs using a rolling pin.
Making the Honey Milk
Measure the milk after taking it out of the fridge and heat it in the microwave for about 30 seconds until warm.
Add the honey and stir until fully dissolved. Let cool before use.
Making the Yogurt Cream
Add all the honey and granulated sugar to the whipping cream. Beat at medium-low speed until the cream expands in volume and forms soft ridges.
Add the Greek yogurt and continue mixing on medium-low speed until fully combined.
Assembling the Cake
Take one cake layer and evenly brush it with honey milk. Spread a layer of yogurt cream over it.
Repeat the process until the final cake layer is assembled. Spread the remaining cream over the top and sides of the cake—perfection is not necessary.
Refrigerate the cake overnight.
The next day, remove the cake from the fridge and coat the top and sides with the crushed cake crumbs. Slice and serve.
Discussion
This recipe yields two 40 x 30 cm cake layers, which can be cut into six 6-inch round cake layers. You can also adjust the size as desired.
For smaller baking pan, divide the dough into 6 portions, and roll out each portion to about 7–8 inches in diameter.
Eggs should be brought to room temperature before use. The eggs used in this recipe weigh approximately 55–60 g each.
Chilling the dough helps form gluten and allows the butter to solidify slightly, making it easier to roll out.
Baking time may vary depending on your oven and the size of the baking sheet. Smaller sheets may require reducing the baking time by 1–2 minutes. The layers are ready when they turn golden brown.
The baked cake layers develop a surface crust that may slow honey milk absorption. Before assembly, lightly score the surface with a knife to help the layers soak in the milk faster.
Since the final cake will be completely covered with crushed cake crumbs, there is no need to smooth the frosting perfectly.
You can also use a food processor to crush the cake scraps into fine crumbs.
Overnight refrigeration is essential. The resting time allows the cake layers to absorb moisture from the yogurt cream, resulting in a softer texture. It is recommended to refrigerate for at least 24 hours. Once the frosting has set, it will be easier to coat with the cake crumbs.