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Irresistible Russian Honey Cake

Delightful Irresistible Russian Honey Cake to Impress Everyone

Create an Irresistible Russian Honey Cake with layers of pastry and dulce de leche frosting. A delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 12 hours
Total Time 13 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Russian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Layers
  • 1 cup Unsalted Butter Adds richness and moisture to the cake layers
  • 1 cup Honey Essential for authentic flavor and sweetness
  • 1 cup Sugar Sweetens the batter
  • 3 large Eggs Use room temperature eggs
  • 1 tsp Baking Soda Creates leavening for the cake layers
  • 1 tsp Vanilla Extract Enhances flavor depth, optional
  • 4 cups All-Purpose Flour Forms the cake's structure
For the Frosting
  • 8 oz Cream Cheese Make sure it’s at room temperature
  • 1 cup Heavy Whipping Cream Whip until stiff peaks form
  • 1 cup Dulce de Leche Provides a sweet, caramel-like flavor

Equipment

  • Mixing bowls
  • Whisk
  • baking sheets
  • parchment paper
  • heat-safe bowl

Method
 

Step-by-Step Instructions for Irresistible Russian Honey Cake
  1. Begin by boiling about 1 inch of water in a pot. Once boiling, place a heat-safe bowl on top.
  2. In the heat-safe bowl, combine unsalted butter, honey, and sugar. Stir continuously for about 5–7 minutes.
  3. In a separate bowl, beat the room temperature eggs with baking soda until frothy. Add this egg mixture to your melted butter mixture.
  4. Return the combined mixture to the steam bath, cooking for 30–40 minutes.
  5. Once cooked, remove the bowl from the heat and let it cool for about 10 minutes. Gradually add all-purpose flour.
  6. Preheat your oven to 350°F (175°C) while you prepare your baking sheets.
  7. Divide your batter into 12-14 equal pieces. Roll each piece into thin circles.
  8. Place the rolled dough circles on your prepared baking sheets. Bake for 5–7 minutes until golden brown.
  9. While the layers cool, beat together cream cheese and unsalted butter until smooth. Gradually mix in dulce de leche and whipped cream.
  10. Once the layers have cooled, spread frosting between each layer.
  11. Refrigerate your assembled Irresistible Russian Honey Cake overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 40mgIron: 1mg

Notes

Use high-quality, raw honey for the best flavor. Ensure each layer cools completely before frosting.

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