Russian Honey and Cream Cake {Recipe}

This cake, as beautiful as it is delicious, will be a little work. However, look at how impressive it turns out?  And then you can actually admit to people that you are a bi-lingual baker.  {bad joke? yes}.  This Russian Honey and Cream Cake comes to you from the popular Vikalinka blog,  London (oh wait, are you a tri-lingual baker now??).  Go ahead and brag about it.  

Russian Honey and cream cake

Russian Honey and Cream Cake

Ingredients for cake:

  • Butter- 5 tbsp./70 gr
  • Sugar 1 cup
  • Honey- 2 tbsp. ( I prefer dark honey as it has richer taste. I used chestnut honey for my cake)
  • Eggs-3 large
  • Vanilla- 2 tsp.
  • Baking soda- 1tsp.
  • Vodka (although optional you wouldn’t believe me the cake was Russian if it didn’t call for vodka ;-) )
  • Salt-1/2 tsp.
  • Flour- 3 cups

Ingredients for the filling:

  • Creme fraiche- 2 cups
  • Whipping Cream/Double Cream- 2 cups
  • Sugar- 1/2 cup
  • Vanilla bean (seeds scraped out) or vanilla essence-1

Ingredients for the frosting:

  • Mascarpone cheese (cold)-1 cup/250 gr
  • Whipping cream/Double Cream-1/2 cup
  • Icing Sugar- 1 cup
  • Vanilla Bean or essence

Ingredients for the Caramel Flames:

  • Sugar ( I used half brown and half white)-1 cup
  • Lemon Juice- 1/2 tsp.

Method for the cake:

This cake preparation method is quite different from what you might be used to but don’t let it deter you from giving it a go because the result is stunning and you will be able to brag about making this authentic Russian cake to all your friends.

Preheat your oven to 400F/200C and line two baking trays with parchment paper.

Set your double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, sugar and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time (I use electric mixer) to avoid ending up with scrambled egg! Then add vodka, baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot. Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter.

Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat circles using a 7? cake pan, tart pan or, in my case, a pan lid as a template.

Dust your work surface with flour and roll out a thin circle slightly larger than 7?, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes. (Traditionally the scraps from the cake are turned into crumbs and pressed into cake sides and the top for the decoration. However, I decided to go the different route and use a stunning caramel piece for the top of my cake.) Cool on the cooling rack. Repeat the process until all 8 layers are done.

Filling:

Beat creme fraiche (can be substituted with sour cream) with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.

Frosting: 

Once again I’ve changed the frosting as in the original cake the above filling is used for the outside of the cake as well and later reinforced with the cake crumbs. Since I decided to go crumb free and wanted my cake to look a dinner date worthy, I’ve used a mascarpone frosting similar to the one I’ve used for Meringue Mascarpone Cake.

Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. Decorate the sides and the top of the cake with mascarpone frosting.

It needs to be noted that the cake is best served 24 hours after it’s made which is perfect when you are making a big meal as your dessert is already taken care of! A full day in the fridge allows all of those crisp layers to soften and soak all the wonderful flavours from the filling and the frosting.

caramel flames

Caramel Flames:

Mix sugar with lemon juice in a saucepan, set the saucepan on medium heat and don’t stir until the edges start to bubble up, then start stirring until all the crystals melted, sugar looks clear and deep amber colour. Take it off the heat and put the bottom of the pan in ice cold water to stop it from cooking immediately but don’t keep it there for too long or the caramel will harden before you have a chance to work with it.

Drizzle caramel with a spoon on parchment paper  that was previously sprayed with an oil spray, let it set. Then break up the hardened caramel and decorate your cake in any way you like.

Caramel flames are best to be set on the top of the cake right before serving. You can have them made beforehand and pop them on top as you get ready to serve dessert. 

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