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Caramel Honey Cake
Russian · Baking

Caramel Honey Cake

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Tender honey layers with a rich caramel hue and creamy frosting that will make any tea time special.

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Ingredients

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Method

1

Combine sugar, honey, eggs, baking soda, salt, and butter in a saucepan. Set over medium heat and, stirring constantly, cook until the mixture foams and turns a caramel color. After it comes to a boil, cook for another 1–2 minutes.

2

Remove from heat, gradually fold in 400 g of flour, and knead into a soft, pliable dough.

3

Divide the dough into 8 equal portions. Roll each out into a thin layer, trim to about 25 cm in diameter, and prick all over with a fork.

4

Bake the layers in the oven at 180 °C until golden brown. Let them cool.

5

Assemble the cake by generously spreading cream between each layer. Coat the top and sides with crumbs made from the trimmings. Let it set for a few hours, preferably overnight in the refrigerator.

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