Russian honey cake is the quintessential Eastern European cake. It takes little effort to make all these layers and is a great tasting and a great looking cake.
Heat the oven to 200 degrees Celsius.
For the cake layers, melt the butter, sugar and honey in a saucepan. Transfer to another bowl and set aside to cool.
Sift the flour, spices, salt and bicarbonate of soda into a large mixing bowl.
Whisk eggs and vanilla together in a bowl. Pour the eggs into the butter mixture then whisking them to combine.
Add the dry ingredients to the butter and eggs and mix together with a wooden spoon.
Take a 23cm round cake tin and use it to trace 6 circles on 6 pieces of baking paper. Use the paper to line the baking trays. In one oven I suggest baking 2 layers at a time.
Using a large metal spoon divide the batter onto the 6 rounds. Using the back of the spoon spread the batter to form the round shape on the baking paper.
Bake the layers for 7-8 minutes and repeat until all layers are baked.
While the layers are cooling. Melt the honey in a saucepan until fragrant and the honey has slightly darkened in colour. Set aside to cool slightly.
Whisk cream until it is very thick and ribbons are forming in the cream. Add the honey to the cream with a pinch of salt and mix together well. Place the cream in the fridge if you are not icing the cake immediately.
Place a piece of baking paper on a cake stand and add your first cake layer. Add a generous dollop of cream and spread around the layer. Repeat with the remaining layers.
When you reach the top layer add another generous dollop of cream and start to move the icing down the sides of the cake adding more cream when needed. Best to use an icing spatula to do this. Continue to ice the cake so all sides and top of the cake are covered in cream.
Place the digestive biscuits in a zip lock bag and use a kitchen mallet to hammer them into a crumb consistency.
Sprinkle the biscuit crumb liberally over the cake and sides to cover the cake.
Refrigerate the cake for a few hours or overnight before serving.
Ingredients
Directions
Heat the oven to 200 degrees Celsius.
For the cake layers, melt the butter, sugar and honey in a saucepan. Transfer to another bowl and set aside to cool.
Sift the flour, spices, salt and bicarbonate of soda into a large mixing bowl.
Whisk eggs and vanilla together in a bowl. Pour the eggs into the butter mixture then whisking them to combine.
Add the dry ingredients to the butter and eggs and mix together with a wooden spoon.
Take a 23cm round cake tin and use it to trace 6 circles on 6 pieces of baking paper. Use the paper to line the baking trays. In one oven I suggest baking 2 layers at a time.
Using a large metal spoon divide the batter onto the 6 rounds. Using the back of the spoon spread the batter to form the round shape on the baking paper.
Bake the layers for 7-8 minutes and repeat until all layers are baked.
While the layers are cooling. Melt the honey in a saucepan until fragrant and the honey has slightly darkened in colour. Set aside to cool slightly.
Whisk cream until it is very thick and ribbons are forming in the cream. Add the honey to the cream with a pinch of salt and mix together well. Place the cream in the fridge if you are not icing the cake immediately.
Place a piece of baking paper on a cake stand and add your first cake layer. Add a generous dollop of cream and spread around the layer. Repeat with the remaining layers.
When you reach the top layer add another generous dollop of cream and start to move the icing down the sides of the cake adding more cream when needed. Best to use an icing spatula to do this. Continue to ice the cake so all sides and top of the cake are covered in cream.
Place the digestive biscuits in a zip lock bag and use a kitchen mallet to hammer them into a crumb consistency.
Sprinkle the biscuit crumb liberally over the cake and sides to cover the cake.
Refrigerate the cake for a few hours or overnight before serving.
