Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1 cup
- Unsalted butter: 1/2 cup (1 stick)
- Eggs: 2 large
- Honey: 1/2 cup
- Baking soda: 2 teaspoons
- Sour cream: 2 cups
Instructions
- Step 1: In a saucepan, combine butter, sugar, honey, and baking soda. Cook over medium heat, stirring constantly, until the mixture doubles in size and turns golden brown. Remove from heat.
- Step 2: Whisk in the eggs one at a time, ensuring each is fully incorporated. Gradually add the flour, mixing until a smooth dough forms. The dough will be sticky.
- Step 3: Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a thin circle (about 9 inches in diameter). Use a template (like a plate) to cut out a perfect circle. Save the scraps.
- Step 4: Bake each circle on a parchment-lined baking sheet at 350°F (175°C) for 5-7 minutes, or until golden brown. Bake the scraps as well. Let cool completely.
- Step 5: Crush the baked scraps into fine crumbs. In a bowl, whisk together the sour cream and sugar for the frosting.
- Step 6: To assemble, place one cake layer on a serving plate, spread with sour cream frosting, and repeat with remaining layers. Cover the entire cake with frosting and then coat generously with the crumbs. Refrigerate for at least 6 hours, or preferably overnight, to allow the cake to soften.
Notes
- Store leftover Russian Honey Cake in the refrigerator for up to 5 days, allowing the flavors to meld even further.
- For a touch of warmth, let a slice sit at room temperature for 15-20 minutes before serving.
- Dust each slice with a light coating of powdered sugar and serve with a dollop of fresh whipped cream for an elegant presentation.
- Chef's tip: Don't overbake the cake layers; they should be golden but still slightly soft, as they will continue to soften in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American