15 Layer Russian Honey Cake
cake, dessert, sweet
Ingredients
2 eggs
177.44 ml sugar
4.92 ml baking soda
14.79 ml liquid honey
100 g margarine or 100 g butter
473.18 ml flour
Cream Filling and Coating
750 g sour cream
118.29 ml sugar
14.79 ml honey
250-300 g crushed plain sweet biscuit crumbs, for coating
118.29-236.59 ml ground walnuts, for coating
Directions
Preheat oven to 180°C.
Beat eggs well with sugar; add baking soda and liquid honey (warm).
Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
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.
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.
Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
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.
Notes
James: My friend Dan Hutchinson really likes these
From website: I am Russian myself, now live in America. So... I grew up with that cake and I have a few other cakes that I will publish on here, that are just so good as well. Anyway this one can also have a lemon peel for a ground layer and chocholate on the top as well as different nuts, The sower cream should be thick to begine with . before you add suger to it. So in Russia we let it hang and get read of water by putting it in a fabric over night.
Nutrition
Calories 282.4
Calories from Fat 146 52%
Total Fat 16.3 g 25%
Saturated Fat 6.6 g 32%
Cholesterol 46.6 mg 15%
Sodium 183.1 mg 7%
Total Carbohydrate 31.4 g 10%
Dietary Fiber 0.6 g 2%
Sugars 19.4 g 77%
Protein 3.8 g 7%