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This Russian Honey Cake is a spectacular multi-layered dessert, featuring thin, honey-infused cake layers separated by a tangy sour cream and whipped cream frosting. The entire cake is covered in toasted cake crumbs, offering a wonderfully complex flavor profile with deep, caramelized honey notes and a surprisingly light, moist texture.
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Prepare the burnt honey and use it to make a warm cake batter over a double boiler with butter, sugar, eggs, and flour. → Bake 8 very thin cake layers, plus an extra sheet for crumbs. Trim the layers and crush the extra into a fine crumb coating. → Whip heavy cream with sour cream and the remaining burnt honey to create a tangy frosting. → Assemble the cake by alternating layers of cake and frosting, then coat the entire outside with the crumbs. → Refrigerate overnight to allow the layers to soften and flavors to meld before serving.
Prepare the burnt honey and use it to make a warm cake batter over a double boiler with butter, sugar, eggs, and flour. → Bake 8 very thin cake layers, plus an extra sheet for crumbs. Trim the layers and crush the extra into a fine crumb coating. → Whip heavy cream with sour cream and the remaining burnt honey to create a tangy frosting. → Assemble the cake by alternating layers of cake and frosting, then coat the entire outside with the crumbs. → Refrigerate overnight to allow the layers to soften and flavors to meld before serving.
Analyzing cooking steps...
This recipe is considered difficult and time-consuming, but the result is well worth the effort.
Using a double boiler (or a bowl over very low heat) is essential for making the batter to prevent scorching.
It is highly recommended to have multiple baking sheets and silicone mats to speed up the process of baking the layers.
The overnight refrigeration step is not optional; it is critical for achieving the cake's signature soft, moist texture as the frosting soaks into the layers.
Save all cake trimmings and scraps, as they are toasted and ground up to create the classic crumb coating for the cake.
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