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Russian Honey Cakes recipe

2 eggs
3/4 cup sugar
1 teaspoon baking soda
1 tablespoon honey
5 oz butter
2 cups flour

Cream Filling and Coating:
3 cups sour cream
1/2 cup sugar (more or less depending on your own taste)
1 tablespoon honey
1/2 – 1 packet (approx.) crushed biscuit crumbs for coating
Ground walnuts for coating
measures conversion [+]

Preheat oven to 180°C. 1. Beat eggs well with sugar; add baking soda and liquid honey (warm). 2. Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot). 3. Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool. 4. Dip the dough in flour, divide, roll each layer very thin (1 – 2mm), cut circles as round as possible (approx. 18cm diameter), and bake at 180°C for 2 – 4 minutes or until golden brown in colour. Repeat with remaining dough. Allow to cool before assembling. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling is made from sour cream and sugar. The sour cream is simply whipped with the sugar until it becomes thicker. The original recipe said to add sugar ‘by intuition’; I think you’re supposed to keep adding more until it thickens, but the time I tried that it was too sickly sweet, so I just beat it until the sugar dissolved – the mixture was still fairly liquid. 5. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle with crumbs and ground walnuts. Allow to set at least 6 hours before eating.

Cuisine: Russian
Source: Olga Timokhina collection
Recipe category: Breads-and-Pastry > Cakes

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