Delicious Russian Honey Cake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
3 eggs
02 -
1 cup clover honey
03 -
2 cups all-purpose flour
04 -
2 teaspoons baking soda
05 -
1 tablespoon white distilled vinegar
→ Sour Cream Frosting
06 -
8 oz Cool Whip (thawed)
07 -
1 cup sour cream (Daisy brand)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Cut 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
02 -
Beat the eggs and honey for 2 minutes. Add the baking soda dissolved in 1 tablespoon vinegar and flour. Mix well.
03 -
Spread 1/2 cup of the sponge cake batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible, reaching the corners of the baking sheet. Bake each layer for 7 minutes (makes 4 layers total).
04 -
Cool completely, then peel off the parchment paper and cut out 2 circles from each cake layer using a 7-8" plate (makes 8 round cake layers total). Reserve all the scraps.
05 -
Place the scrap pieces into a baking sheet and bake for 5-8 minutes at 275°F (135°C) for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.
06 -
Mix together the Cool Whip and sour cream. Spread over each layer and frost the sides and top.
07 -
Garnish the cake with crumbs and refrigerate overnight or at least 1 hour before serving.
# Notes:
01 -
To make a honey cake for a crowd, simply double the recipe and don't cut out the cake layers, but rather layer them on top of each other. This makes a sheet pan Honey Cake.
02 -
The cream filling should be on the softer side in order to soak each cake layer. Add an additional tablespoon of sour cream to make a runnier cream.
03 -
Use any raw honey that is smooth (avoid sugary honey).