Tuesday, 9 October 2012

Rusian Honey Cake

It was my birthday recently and, in keeping with tradition, I received a cake, which I took great pleasure in sharing with my students and colleagues. To my surprise this was not your standard sponge and cream affair. I was informed that it was a 'Russian cake.' Now, a gastronome I am not, far from it, but I do like dabble a little in foreign cuisine, and what sat in front of me was uncharted territory.

The cake from above looked nothing more than a standard sponge with crushed biscuits sprinkled on top. How wrong I was. From the side, a multitude of layers were visible; white, cream and various shades of brown sat spaced delicately on top of one another giving it a look of great complexity, but at the same time it overall appearance was that of simple, honest home faire.

The proof is in the pudding, as they say, and in this case the pudding excelled. It tasted like nothing any of us had tried before. Subtle honey sweetness engaged the taste buds and this was followed by a creamy deeper honey essence once swallowed. It was a strange sensation. Rich, heavy and ultra sweet, three adjectives I would not usually desire for when cake shopping, were the elements that brought it into its own.

I found out later after a little internet gimping, that the dessert in question in ’15 Layer Traditional Russian Cake.’ Thus, in case anyone wants to have a blast at making it at home, I have included a recipe and a few photos of my birthday delight. Enjoy.



2 eggs
3/4 cup sugar
1 teaspoon baking soda
1 tablespoon liquid honey
100 g margarine or 100 g butter
2 cups flour
Cream Filling and Coating
750 g sour cream
1/2 cup sugar
1 tablespoon honey
250 -300 g crushed plain sweet biscuit crumbs, for coating
1/2-1 cup ground walnuts, for coating

1 Preheat oven to 180°C.

2 Beat eggs well with sugar; add baking soda and liquid honey (warm).

3 Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).

4 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.

5 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 and allow to cool before assembling.

6 Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.

7 Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.

Nutritional Facts for 15 Layer Russian Honey Cake
Serving Size: 1 (94 g)
Servings Per Recipe: 16
Amount Per Serving% Daily ValueCalories 282.4 Calories from Fat 14651%Total Fat 16.2 g25%Saturated Fat 6.5 g32%Cholesterol 46.6 mg15%Sodium 183.1 mg7%Total Carbohydrate 31.4 g10%Dietary Fiber 0.5 g2%Sugars 19.4 g77%Protein 3.7 g7%

Recipe from food.com

No comments: