Description
A beloved Eastern European classic, this Russian honey cake features tender, golden layers infused with real honey, stacked with whipped cream and condensed milk frosting—perfectly balanced between sweet, light, and irresistible.
Ingredients
Units
Scale
- 1 cup high-quality honey
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
Instructions
- In a heatproof bowl set over a pot of simmering water, whisk together honey, sugar, and eggs. Heat gently, stirring often, until mixture is warm and sugar is dissolved.
- Stir in baking soda and continue mixing for 2–3 minutes. Remove from heat.
- Gradually mix in flour until a smooth, pliable dough forms. Let cool slightly, then divide into 6 equal balls.
- Roll out each dough ball into thin circles and bake on parchment-lined trays at 350°F (175°C) for 5–6 minutes, until golden. Cool completely.
- For the filling, whip heavy cream to soft peaks. Fold in the sweetened condensed milk until creamy and smooth.
- Layer the cooled cake rounds with the cream mixture, spreading evenly. Use remaining cream to frost the top and sides.
- Chill for at least 6 hours or overnight for best flavor and texture.
- Garnish with cake crumbs or a drizzle of honey before serving.
Notes
- Chilling the cake overnight enhances its flavor and texture.
- Leftover cake layers can be crumbled and used for garnish.
- Use a cake ring for cleaner layers during assembly if desired.
- Can be made up to 2 days in advance and kept refrigerated.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
