This Russian cake is perfect for Rosh Ha’Shana, but I’m willing to have it for dessert all the time. It’s a layer cake filled with sour cream, cream cheese and honey cream and even though it looks difficult to make, it’s actually quite simple.
- Recipe is loosely based on this recipe with my changes and adjustments.
22 cm round cake
For the cake layers:
3 large eggs
150 grams (3/4 cup) sugar
50 grams (3 tbsp.) dark brown sugar
100 grams melted butter
50 grams (3 tbsp.) honey
1 tsp. baking soda
420 grams (3 cups) all-purpose flour
For the filling:
800 ml. full-fat sour cream
450 grams cream cheese, at room temperature
250 grams sugar powder
50 grams (3 tbsp.) honey
1/2 tsp. vanilla extract
Sugar powder for serving
- Dough: in a pot heat some water to a boil.
- In a fireproof bowl whisk eggs, sugar, brown sugar, melted butter and honey until blended.
- Place the bowl over the pot with boiling water and whisk constantly, while cooking, for about 5 minutes until the mixture thickens slightly.
- Add in baking soda and flour and stir with a wooden spoon until a sticky dough forms.
- Wrap the dough with plastic wrap and refrigerate for 1-2 hours, until cold and set.
- Divide the dough into 5 equal parts. To be precise – each part should weigh about 170 grams.
- Preheat oven 165c degrees.
- Roll out each part of the dough to about 3 mm thick and place on an oven pan lined with baking paper.
- Bake each layer for about 4-5 minutes or until it is golden and set. Cool completely.
- Cut the cake layers into 22 cm circles. Set aside the leftovers for decoration.
- Filling: in a large bowl whisk sour cream, cream cheese, powdered sugar, honey and vanilla until mixture is smooth.
- Assemble the cake: place a layer of cake on a serving plate and pour about 1/5 amount of filling. Flatten the cream with a spatula and place the second layer of cake on top. Pour another 1/5 of the filling, then another layer and so on until cake is ready.
- Chop the leftover cake in a food processor or with a knife and press gently to the sides of the cake.
- Cool for about 5-6 hours (preferably overnight) in the refrigerator, in a sealed box.
- Serve with a little powdered sugar.
- Keep the cake in a closed container in the refrigerator up to 3-4 days, but is at its best a day or two after preparation.
- Instead of honey you can use date syrup or maple the same amount.
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