Honey cake with butter cream
10 servings
180 minutes
Honey cake with creamy frosting is a true masterpiece of Russian cuisine, infused with the aroma of honey and delicate buttercream. This dessert traces back to the traditions of ancient Russian recipes where honey was used not only as a sweetness but also as a symbol of abundance. The layers are thin and airy, acquiring a golden hue when baked and filled with rich flavor thanks to the combination of caramelized sugar, honey, and butter. The delicate cream made from condensed milk and vanilla gives the cake softness and creamy depth, creating a harmony of textures. It is served at family celebrations, weddings, and festivities as it embodies the warmth and comfort of home. Each layer absorbs the sweetness of honey, making the taste rich with a slightly caramel note that leaves a pleasant aftertaste.
1
Melt 60 g of butter in a water bath.
- Butter: 260 g
2
Once the butter melts, add 1 cup of sugar and stir.
- Sugar: 1 glass
3
Pour in the honey, then add the eggs. Mix after each component.
- Honey: 2 tablespoons
- Chicken egg: 2 pieces
4
Douse the soda with vinegar.
5
When the mass is heated to a hot state, add baking soda while stirring. Stir until the mass rises and becomes airy and whitens.
- Baking soda: 1 teaspoon
6
After that, add 1 cup of flour - mix, then another 1 cup - mix (add flour until the mixture becomes thick).
- Wheat flour: 3 glasss
7
Take the pot out of the bath and pour the dough onto a floured table. Knead the dough by hand and divide it into 6-7 parts (place these parts on a plate and cover with a towel to keep the dough warm).
8
Take one piece — roll it out. Place it on a floured baking sheet. Bake in the oven at 200 degrees for about 2 minutes, until golden brown. Do this for each piece.
9
Carefully cut the layers and spread cream on them. Stack them on top of each other and grease the sides. Grind the trimmings with a blender. Sprinkle the edges and top of the cake with this crumb through a small sieve.
10
For the cream, let the butter sit at room temperature (the butter for the cream should be soft). Place 200 g of butter in a pot and beat until it turns white. Then, add the condensed milk in small portions. Add vanilla sugar. Beat until smooth.
- Butter: 260 g
- Condensed milk: 1 jar
- Vanilla sugar: 1 teaspoon
