Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, estonian layered honey cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Estonian Layered Honey Cake, sweet dessert, pastries close up. This month's edition is hosted by Andrew, who has asked us to send in our recipes for LAYERED CAKES. Photo "Estonian Layered Honey Cake" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
Estonian Layered Honey Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Estonian Layered Honey Cake is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook estonian layered honey cake using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Estonian Layered Honey Cake:
- Prepare Layers
- Get 3 medium eggs
- Get 200 g soft brown sugar
- Take 3 tbsp Honey
- Get 1 tsp Baking Soda or Bicarbonate of Soda
- Prepare 350 g Plain Flour
- Prepare 100 g Butter
- Take Cream
- Prepare 200 g Sugar
- Get 1 Lemon
- Take 1 tbsp Honey
- Get 500 g Sour Cream or Creme Fraiche
Any type of honey will work for this. You can also bake multiple cake layers at a time, depending on how many silicone liners and baking sheets that you have. Layered Honey-cake (ryzhik): A popular layered Russian honey cake with frosting made out of sugar and sour cream. Creamy Honey Cake (traditional in Latvia).
Instructions to make Estonian Layered Honey Cake:
- Mix the sugar and eggs together and whisk. Preheat oven to 220 degrees.
- In a frying pan part melt the butter, then add the honey and mix together. Then add the bicarbonate of soda. Heat for another minute, the mixture will bubble up. Take off the heat.
- Add the butter mix into the eggs and sugar and mix together. Add the flour and ensure it’s smooth.
- Flour your surface and roll out into a long bar. Cut into 6 equal pieces.
- Roll each piece out thinly with a rolling pin on grease proof baking paper, cut each piece to the same round size using a tin or bowl as a guide. Cook for 4-5 mins each. Keep some off cuts and bake them, they will be used for the decoration.
- Mix the cream and sugar together in a large bowl. Add a squeeze of lemon and a tablespoon of honey and mix again, taste along the way!
- Spread equal amounts of the cream between the layers and build!
- Take the off cuts and crumble them by hand or in a mixer. Sprinkle bits over the top. Leave in the fridge overnight or at least 5-6 hours to let the cream settle. Serve with extra creme fraiche and fruit, extra tasty!
This is a very delicious honey cake filled with cream witch. This Russian Honey Cake would be excellent served with coffee or tea. This recipe comes from my daughter Brenda's dear friend Lena Hennegan, originally from Russia, but now lives in Oregon with her family. I recently tried a Russian Honey Cake, which was one of the yummiest cakes I have ever tasted. With multiple, thin honey layers and a tangy sour cream frosting, this cake is so tender it just melts in your mouth.
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