RUSSIAN HONEY CAKE
There are 3 different ways to make this cake...the hard way, the harder way, and the way we're gonna do it--the hardest way. Because it's that worth it. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Eastern European Russian
Time 9h55m
Yield 12
Number Of Ingredients 12
Steps:
- Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
- Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
- Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
- Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
- Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
- Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
- Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 84.6 g, Cholesterol 243.6 mg, Fat 48.7 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 29.5 g, Sodium 484.7 mg, Sugar 51.9 g
UKRAINIAN HONEY CAKE
This cake will keep one month, well wrapped in transparent paper. Keep it in a cool place. It improves with age
Provided by Northern_Reflectionz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring honey to a boil, then cool it.
- Sift flour with baking soda and powder, cinnamon, and salt.
- Cream butter with sugar.
- Add the honey.
- Beat the egg yolks and add to the honey.
- Add the flour mix alternatively with the coffee mixture.
- Stir in the nuts.
- Beat egg whites stiff and fold into the batter.
- Pour into greased bread mold.
- Bake 325F 50-60 minutes.
- Unmold and cool well.
Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 2.4, Cholesterol 75.6, Sodium 223, Carbohydrate 67.6, Fiber 2.2, Sugar 40.4, Protein 7.1
UKRAINIAN HONEY CAKE
Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.
Provided by PanNan
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F, and butter and flour a 7" cake pan.
- Beat honey until frothy. Add eggs, flour and baking powder.
- Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
- Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.
Nutrition Facts : Calories 333.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 110.7, Carbohydrate 70.8, Fiber 1, Sugar 46.6, Protein 7.6
UKRAINIAN HONEY CAKE
This recipe is from Baba's Best. Buckwheat honey is used for taste as well as color. Coffee is used whether instant or any that you have left over, in the pot. It is for color also. This should be a dark cake.
Provided by Evelyn L Jepson
Categories Dessert
Time 2h15m
Yield 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Heat honey to a boil.
- Cool honey to room temperature.
- Beat butter and 1/2 of the sugar until light.
- Then beat in egg yolks one at a time.
- Add honey, then stir in sifted dry ingredients,alternately with the wet ingredients.
- Beat the egg whites until fluffy, and fold in the remaining sugar, beat until stiff.
- Fold egg white mixture into honey mixture.
- Spread evenly in greased deep round 9-inch spring-form pan.
- Baked at 325F for 50 minutes. Then lower the heat to 300F and bake for another 25 minutes.
Nutrition Facts : Calories 298.4, Fat 13.6, SaturatedFat 7.9, Cholesterol 99.3, Sodium 328, Carbohydrate 39, Fiber 0.8, Sugar 17.9, Protein 5.5
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