Russian Honey Cake

Russian Honey Cake

For Cake Layers

Aditi Marvel Bake Mix+ - 250g
Egg - 4 nos.
Burnt honey mixture - 2 Tbs (40g approx)
Aditi Sunflower Oil - 1/4 cup (60ml approx)
Cinnamon powder - 3/4 tsp (2g approx)

For Burnt Honey Mixture

Honey - 3/4 cup (250g approx)
Water - 1/4 cup

For Frosting

Whipping cream 2 cups
Toffee - 1/2 cup
Burnt honey mixture - 1/4 cup

Preparation Method

    • To make burnt honey:

  •  Heat honey in a sauce pan until it turns from light golden to darker colour.

  • Take off from the heat and add water to it.

    • To make the cake layers:

  • Taking all ingredients listed under cake layer in a bowl and mix well until you get a smooth batter

  • Mark 6 inch round on a baking paper and spread 1/4 cup of cake mixture on it and bake 1 layer at a time at 190°C for 6-7 mins. or until it turns golden colour

  • Bake 8 nos. of thin layers. Shape the edges if the layers are not equal in size.

  • Bake 1 Extra layer and cut pieces (if any left after shaping) for another 6 mins. to make it crisp.

  • Powder it and keep it aside for garnishing.

    • For the Topping:

  • Beat toffee and burnt honey together well.

  • Whip the cream until stiff peaks and mix it with the toffee and burnt honey.

    • Assembling:

  • Add 1/4 cup water to the remaining burnt honey mixture to make money syrup.

  • Keep 1 cake layer, brush some burnt honey syrup on it and spread half cup of topping on it.

  • Repeat same with all 7 layers.

  • Garnish with the powdered cake after assembling layers

Note:

    Toffee can be easily made at home by cooking condensed milk.

    • In a pressure cooker, place the condensed milk can and fill it with water until the can gets immersed in water

    • Close the lid with the whistle and cook on low flame for 30 mins.

    • Open the pressure cooker only after it cools down.

    • Toffee can be replaced with powdered sugar if not available.


    Older Post Newer Post