Description
A multi-layered dessert that combines rich honey flavors with creamy frosting, perfect for celebrations or family gatherings.
Ingredients
Scale
- ¾ cup wildflower honey
- 3 tablespoons cold water
- 1 cup white sugar
- 14 tablespoons unsalted butter, sliced
- 2 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine salt
- 6 large cold eggs
- 3 ¾ cups all-purpose flour
- 4 cups cold heavy whipping cream
- ¾ cup sour cream
Instructions
- Create the burnt honey by heating ¾ cup wildflower honey in a deep saucepan over medium heat for about 10 minutes. Whisk in 3 tablespoons of cold water once done.
- In a large bowl over low heat, melt 1 cup sugar and 14 tablespoons of butter with ¾ cup of burnt honey. Save the rest for frosting.
- In a separate bowl, mix 2 ½ teaspoons baking soda, 1 teaspoon cinnamon, and ¾ teaspoon salt. Whisk in 6 eggs one at a time into the warm butter mixture, then mix in the dry ingredients until smooth.
- Sift 3 ¾ cups flour into the mixture in batches, stirring until you have a smooth batter. Preheat the oven to 375°F (190°C) and line a baking sheet with a silicone mat. Spread batter into 8-inch circles and bake each layer for 6–7 minutes until lightly browned.
- Cool each layer completely and trim for evenness.
- Chill your bowl and whisk, then beat 4 cups heavy cream until soft peaks form. Add ¾ cup sour cream and remaining burnt honey to whisk until stiff.
- Assemble the cake by spreading frosting between layers and on the top and sides. Refrigerate for at least 8 hours before serving.
Notes
Using high-quality honey significantly enhances flavor. Allow the cake to chill overnight for the best taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg