Cream Week : Russian Honey Cake

HoneyCake

Russian Honey Cake

Baking Temp: 160*C for 7min

Portion size: 1 round cake 22cm

For Honey  biscuits

Ingredients

Quantity
Honey 85gm
Sugar caster 150gm
Butter 30gm
Whole egg

Baking soda

All purpose flour

150gm

5gm

385gm

For Frosting

Ingredients

Quantity
Whipping cream 700gm
Honey

Caster sugar

70gm

70gm

Method

For the Honey biscuits

  1. Melt honey, caster sugar and butter in a sauce pan till the sugar dissolves.
  2. Ones melted, pour the mixture into a clean bowl and cool down the mixture.
  3. Add eggs one at a time into the above mixture and mix well.
  4. Add in the baking powder and flour and combine to form a sticky dough.
  5. Rest the dough in the fridge for 15-20 min.
  6. Remove from the fridge and cut 100gm dough into 7 pcs and leave the remaining dough for the trimmings.
  7. Roll each dough to 1 mm thickness ,place it on a tray and cut it with 22cm cake ring, dock the biscuit base with knife or a fork and bake at 160*c for 7 min.
  8. Roll the remaining dough and use as biscuit crumbs to cover the cake.

For the Cream Frosting

  • Whisk cream,honey,and caster sugar to a medium peak.
  • Reserve in the fridge and use as required.

For Assembling

 

  • Start assembling the cake by layering 90gm cream in each layer.
  • Finish the cake with remaining cream.
  • Crumb the left over biscuits in food processor and cover the finished cake with biscuit crumbs.

 

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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1 Comment

  • Reply August 10, 2016

    Jeana

    A priovcatove insight! Just what we need!

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