Hello dear foodies!
I happened to see the Russian honey cake on the internet a few days ago and knew immediately that i wanted to try this cake. The cake is a real classic in Russia and the Balkans, but still largely unknown here in Austria. That's really a shame, because the Russian honey cake is extremely delicious and impresses despite fewer, ingredients.
Unfortunately, this wonderful cake is not vegan and so I had to think of a plant-based version, which was a bit difficult because I couldn't find any plant-based condensed milk, which is required in the original recipe. There are many regional variants, sometimes with walnuts, sometimes without, sometimes with a cream made from sour cream, sometimes with caramel cream, sometimes with black tea, sometimes without. I chose the vegan version with whipped cream and mascarpone.
Of course there is no vegan bee honey either, but that wasn't a problem for me because I had a jar of homemade dandelion honey left over from last summer and and he was perfect for it.
The Russian honey cake was extremely well received by my test eaters. The taste is sweet with a pleasant honey note. The many thin layers impress everyone - here the values are really on the inside, the Russian honey cake is somewhat inconspicuous from the outside. My family even wished that I would make this cake every day. A wonderful compliment, but since the cake takes a little bit of work, that probably won't be the case...
Ingredients for a baking pan Ø 18 cm
For the dough
- 360 g all-purpose flour
- 8 g of baking powder
- 170 g dandelion blossom honey
- 30 ml of water
- 150 g fine granulated sugar
- 113 g vegan butter
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon powder
- 15 g cornstarch
For the filling
- 500 g of vegan whipped cream
- 420 g vegan mascarpone
- 50 g powdered sugar
- 60 g dandelion blossom honey
- 1 tsp vanilla extract, optional
Syrup
Mix 1 tbsp dandelion honey with 2 tbsp hot water
Preparation of pastry sheets
Sift the flour and baking powder into a bowl and set aside.
Put honey in a saucepan. Bring to a boil over low heat until honey is further caramelized and slightly thickened. This takes about a minute. Add the water carefully. Shake the pan back and forth to mix everything.
Add the sugar and mix quickly. Reduce the heat, dissolve the sugar.
Add the butter cut into small cubes. Cook until the butter has completely melted. Let the sauce thicken until it looks caramelized. The longer it cooks, the darker the sauce will be. Add baking soda, but be careful as it foams a lot and rises a bit. Mix well. Remove the pot from the oven.
Add salt, cinnamon powder and cornstarch and mix well.
Empty the sauce into a large bowl.
Gradually stir the sifted flour into the sauce with a whisk. Use a spatula towards the end as the dough will be soft and sticky. Wrap the dough in cling film and refrigerate for 1 hour, or just until slightly set.
After 1 hour the dough will be quite firm. Flour the work surface. Cut the dough into 8 pieces, shape into balls and cover with cling film to keep them from drying out.
Sprinkle some flour on a piece of baking paper. Roll out the dough into a round and very thin, about 1 mm thick. Cut out with a ring cutter Ø 18 cm or a plate of this size. After cutting out, place the excess dough on a baking tray lined with baking paper and set aside.
The individual sheets of dough In the preheated oven at 180°C
Bake for 4½ - 5 minutes. Not gratinated. I baked my 5 minutes. The color of the layers depends on the baking time.
Allow each layer to cool completely before removing it from the parchment paper. After cooling, the paper is easier to remove.
Place the baked layers on top of each other, cover with cling film and set aside.
Bake the remaining excess batter in the preheated oven at 180º C for 6 - 7 minutes or until dry and crispy, then allow to cool completely.
In a blender, crush the baked excess into fine crumbs (for decoration).
Preparation fullness
Place the heavy cream in a mixing bowl and beat until slightly thickened.
In another bowl, stir together sour cream, powdered sugar, honey and vanilla extract until soft and creamy.
Stir the sour cream mixture into the whipping cream until stiff but not too stiff.
Assemble the cake
the cake layer by layer (cake plate, cream, etc.) and spread cream all over (keep some cream for decoration). Cool the cake for 1 hour, then decorate with the biscuit crumbs and the remaining cream.
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- EbeHeidemarie