Desserts
ChefFatima Souli
Russian Honey Cake (Napoleon)
Russian honey cake — a new cake we’re introducing for the first time here. A distinctive and delicious layered cake in taste and appearance. Try it and tell us what you think.
كيكة العسل الروسية او نابليون.. كيكة مميزة جداً
Ingredients
Start here, then move straight into the method.
- 4 tablespoons honey
- 3/4 cup sugar
- 2 tablespoons butter
- 3 eggs, beaten
- 1 teaspoon baking soda (or baking powder)
- 3 cups flour
- 1 tub sour cream (sauer cream)
- or
- You can replace the sour cream with crème fraîche or whipping cream for desserts
- 2 cups powdered sugar
- 1 cup whipped cream
- For more great cakes see Turkish Trilece
- Also enjoy more of Fatima’s recipes: Strawberry Tart
Method
Follow the cooking sequence without leaving the page.
- In a saucepan over the heat, melt the butter with the sugar and honey, stirring until the ingredients are dissolved and combined.
- Remove the pan from the heat and quickly whisk in the beaten eggs until combined. Then add the baking soda and stir, then add the flour and mix to form a cohesive dough.
- Divide the dough into 9 balls. Roll each ball out on a flat surface and bake each one separately in a preheated oven at 180°C (356°F) until golden.
- In a mixer, whip the sour cream or crème fraîche with the powdered sugar, then fold in the whipped cream to form a creamy filling.
- Spread the cream mixture between the baked layers until all 9 layers are used, stacking them on a serving plate.
- Coat the outside of the cake with the cream mixture and sprinkle some cake crumbs on top (reserve and crush one of the baked layers for crumbs).
- Cover all sides of the cake with the crumbs.
- Refrigerate the Russian honey cake for two hours before serving.
Recipe tags
DessertsInternationalVegetarianDairy freeNut freeEgg free
Notes and serving ideas
- Turkish Trilece
- Strawberry Tart
