Finally, the Russian honey cake recipe is here straight from Moscow. My friend Victoria sent me her grandmother’s recipe, and I was so excited to finally test it and like promised I think its the best by far.
The subtle honey caramel taste with the sweet acidity of the cream is so savoury. As for the thin cakes, they stayed soft and their texture is perfect. I added berries, and I think its essential.
As for the sour cream, I did find a very good brand. In Eastern Europe, they use Smnetena which is close to our sour cream and they combine it to almost everything.
I hope you enjoy making this authentic version and let me know what you think.:)
- 288g Honey
- 4 eggs
- 67g Butter
- 70g Sugar
- 270g Flour
- Vanilla (optional)
- ½ teasp Baking Soda
- 450g Sour cream
- 1 cup powdered sugar (you can add more or less)
- In a double boiler, put the honey on low heat. As soon as it liquifies, add the butter. Reserve
- Mix the eggs and sugar together, until they double their volume.
- Add the honey/butter mixture until well incorporated.
- With a spatula, combine the sifted flour with the baking soda to the mixture gently. Its important to gently fold!
- preheat the oven 180 degrees.
- Cut 6 circular waxed papers parchments.
- Using the bottom part of a removable baking mold, place the circular waxed paper and pour the honey cake mix into a thin layer.(pancake thickness)
- Bake each tin for around 6 minutes until they brown slightly.
- Remove them gently and let them cool down.
- Prepare the sour cream mix by mixing manually it with the powdered sugar. I did add 2 tablespoons of liquid cream.
- Start layering the golden cakes and the sweetened sour cream.
- I added berries on the top for the acidic twist.
- The more it stays in the fridge, the better it is!