15 Layer Russian Honey Cake

cake, dessert, sweet


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


Another possible recipe

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.


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.


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%