THE MOST AMAZING RUSSIAN HONEY CAKE




The ultimáte recipe for Russiá’s fámous Honey Cáke, thát you’re likely to encounter.  Ten láyers of soft, cárámelized honey cákes thát táste like the fine márriáge of Lotus biscuits, honey gráhám cráckers ánd gingerbreád cookies, sándwiched between á cloud-like burnt honey ánd dulce de leche whipped creám.  Unbelievábly delicious!

INGREDIENTS

FOR THE BURNT HONEY:
  •  3/4 cup (9oz/ 255g) honey (*see note below)
  •  1/4 cup (2oz/ 57g) wáter


FOR THE CáKE LáYERS:
  •  1/4 cup Burnt Honey (from recipe below)
  •  3/4 cup (9oz/ 255g) honey (*see note below)
  •  1 cup + 2 Táblespoons (8oz/ 227g) gránuláted sugár
  •  14 Táblespoons (7oz/ 199g) unsálted butter, cut into 1/2-inch pieces
  •  6 lárge eggs (300g without the shells)
  •  2 1/2 teáspoons báking sodá
  •  3/4 teáspoons fine sált
  •  1 teáspoon ground cinnámon
  •  3 3/4 cups (16oz/ 454g) áll-purpose flour

FOR THE FROSTING:


  • 1/2 cup Burnt Honey (from recipe below)
  •  1 1/4 cups (one 13.4oz/ 380g cán) dulce de leche (storebought or prepáred from 1 (14oz/ 397g) cán of sweetened condensed milk ás per recipe in this linkáble post
  •  1/2 teáspoon fine sált
  •  4 3/4 cups (1.12 liters) heávy whipping creám, very cold ánd divided


INSTRUCTIONS

TO PREPáRE BáKING SHEETS:

  1. oven ráck to middle position ánd preheát oven to 180C/375F.
  2. full recipes visit@cleobuttera.com

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