Russian Honey Cake (Napoleon)

Ingredients

• 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
• This wonderful Russian honey cake is from a friend and cook on Shou Tabkhin Today:
• فاطمة صولي موسى
• Click the name above to visit her profile.
• For more great cakes see Turkish Trilece
• Also enjoy more of Fatima’s recipes: Strawberry Tart

Method

1. In a saucepan over the heat, melt the butter with the sugar and honey, stirring until the ingredients are dissolved and combined.
2. 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.
3. 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.
4. 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.
5. Spread the cream mixture between the baked layers until all 9 layers are used, stacking them on a serving plate.
6. 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).
7. Cover all sides of the cake with the crumbs.
8. Refrigerate the Russian honey cake for two hours before serving.