Honey! It's all about the honey...


A cake from the Russian Cuisine that celebrates the flavour of honey.

Typical of Russian cuisine, the cake as you will see is a very simple cake in terms of ingredients. It’s iconic look is layered (7-8 layers) and is filled with whipped cream in every layer then coated with honey cake crumbs.

When it comes to honey, you know what I am going to tell you, it is all about the preservation not the depletion! Yes the bees are most crucial to life on earth and we must be very mindful of that. Also, raw honey that is not treated, processed or quite simply messed with is the best type of honey to go for. Nutritionally superior, and definitely healthier, that is if you do not want to consider the absolutely superior flavour.

With that said, the thing I worry about when it comes to honey are the multitudes of Faux honey out there!! Yes and in big brand names!! These are made with corn syrup, similar to golden syrup and are paused for honey in most supermarkets. Corn Syrup is not the best thing for your health and is mostly filled with GMO corn…etc.. Not to make this too long and academic for you, these are some of the reasons why the old wisdom of “know thy foodmaker” is the wisest thing you do. Always buy from trusted sources and from the closest proximity possible.


Why don’t you try with different honey types, different flavour infusions? Why not, creativity is essential to a non-boring kitchen/cooking time. 🙂



Make sure to roll the dough thinly, it will rise slightly in the oven, also make sure the temperature of the oven is not too high, in order for the dough to remain smooth and not turn cookie on you!


For the Honey Dough

  • 140g brown sugar
  • 3 eggs
  • 100g butter
  • 70g honey
  • 5g baking soda
  • 450g flour

For the Cream Filling

  • 700 ml Whipping Cream
  • 70g powdered Sugar
  • 1.5 tsp Vanilla
Make the honey dough

In a large bowl, mix together the brown sugar and eggs until well combined.

In a saucepan, melt the butter, then add honey and mix well. Add the baking soda and mix well combine.

Add the butter mix to the brown sugar and eggs mix and whisk all together well to combine.

Add the flour and fold until all is combined and incorporated.

Roll all the dough into a sausage. Cut the sausage at the centre, then cut each half into equal size pieces (a total of 8 pieces)


Place baking paper on your work surface and roll each piece of dough into a disk.

Using the cake tin, cut out the dough and remove the scraps and carry the baking paper with the dough onto the oven tray.

Place the scraps with the dough on the tray and bake in the preheated oven (350F/180C) for 8 minutes.

Repeat the process until all disks are rolled, cut and baked.

Once done, cool completely, then process the scrapes in the food processor to create the cake crumbs.

While the cake is cooling, make the cream filling:

Whip the whipping cream and vanilla to soft peeks.

Add the icing sugar and mix all well together.

Start assembling the cake by placing a cheesecake tin at the centre of the serving plate and lining its sides with baking paper.

Start layering the cake by placing a cake disk then spreading the top with the cream filling then a disk of cake then a layer of cream until all layers are lined.

Then cover the top with the cream and a layer of the cake crumbs.

Remove the tin and spread the sides with a cream layer, then with a layer of crumbs.

Chill for 3-4 hours before serving.

Serve cold.



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