If you are married to someone who is Russian it’s time that you should learn some new Russian recipes. If you are not, it’s always cool to experience and learn new things. This is our very first Russian recipe for baking a yummy Russian Honey Layer cake. Let’s get started.
- 3 eggs
- 133g castor sugar
- 90g unsalted butter, at room temperature
- 70g honey
- 400g cake flour
- 5g bicarbonate of soda
Citrus Sugar Syrup
- 50ml water
- 50g white sugar
- 1 tablespoon orange-blossom water
- 140g honey
- 4 (1g) gelatine leaves
- 445ml sterilized dessert and cooking crean
- 1 tablespoon vanilla essence
- 335ml sour cream
- 80g 37% milk chocolate
- 45g nut butter of your choice
- 90g Kellogg’s Corn Flakes, crushed honeycomb shards, to garnish
- For the cake, preheat the oven to 160˚C. Line 2 baking sheets with baking paper. Set aside until needed.
- Combine the eggs and castor sugar in a large glass bowl placed over a pot of barely simmering water (do not allow the base of the glass bowl to touch the water). Mix until well combined. Add the butter and mix until melted. Remove from heat and add the 70g honey along with the remaining cake ingredients. Mix until a firm dough forms.
- Divide the dough into 4 pieces, each weighing 175g. Roll out each piece between 2 sheets of baking paper until 2.2cm in thickness. Using a 20cm round cake tin, cut a disc out of each rolled-out piece of dough. Prick the discs with a fork and transfer to the prepared baking sheets. Bake in the preheated oven until golden, about 12 minutes. Remove from oven and set aside to cool completely.
- While the cakes are baking, make the citrus sugar syrup. Combine all of the sugar-syrup ingredients in a small saucepan. Bring to a boil over medium heat. Continue to boil until the sugar has melted and the mixture has reached a syrupy consistency, about 5 minutes. Remove from heat and, using a pastry brush, brush the cake layers with a generous basting of sugar syrup.
- For the honey creme, place the 140g honey in a heavy-based saucepan and heat over medium heat until it starts to caramelize. Soak the gelatin leaves in a bowl of cold water until soft, about 1 minute. Squeeze the excess water from the softened gelatin leaves and add them to the caramelized honey. Add 110ml of the dessert and cooking cream. Mix until well combined. Remove from heat and set aside.
- Beat the remaining 335ml dessert and cooking cream until soft peaks form. Add the vanilla essence. Fold the whipped cream into the honey mixture. Add the sour cream and mix until just combined. Refrigerate to set, about 3 hours. Measure 4 x 180g portions of the mixture and reserve the remaining 200g mixture.
- For the cereal crunch, melt the chocolate and nut butter together in a medium saucepan over medium heat. Add the cereal and mix until all of the corn flakes are coated. Roll out the mixture between 2 sheets of baking paper until 2cm in thickness. Using a 20cm round cake tin, cut a disc out of the layer. Place in the freezer to chill until just set, about 15 minutes.
- To assemble, place 1 cake layer on a cake stand. Spread with one of the 180g portions of honey creme followed by a second layer of cake and 180g honey creme. Place the chilled cereal crunch layer on top and spread with the third 180g portion of honey creme. Top with another cake layer and the final 180g portion of honey creme. Finish off with the last cake layer.
- Spread the 200g reserved honey creme over the outside of the cake. Decorate with the cake and cereal crunch offcuts, as well as with the honeycomb shards.
- Serve, your yummy Russian Honey Layered Cake.
Additional Tip – Cut any remaining pieces of dough and cereal crunch into different-sized triangles and bake/freeze along with the discs for decoration.