Lena's Russian Honey Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 760.4
- Total Fat: 29.5 g
- Cholesterol: 131.1 mg
- Sodium: 326.8 mg
- Total Carbs: 111.5 g
- Dietary Fiber: 1.3 g
- Protein: 14.8 g
View full nutritional breakdown of Lena's Russian Honey Cake calories by ingredient
Number of Servings: 8
Ingredients
-
Cake:
1 cup granulated sugar
2 eggs, beaten
1/4 cup butter
2 tablespoons honey
2 teaspoons baking powder
3 cups all-purpose flour
Cream Filling:
1 (14-ounce) can sweetened condensed milk
3 eggs, beaten
2 tablespoons honey
1/4 cup butter
Directions
Cake:
Preheat oven to 375 degrees F. Lightly flour a cookie sheet. Precut five (5) sheets of wax paper or parchment paper into 8-inch circles (dimensions don't matter, thickness of dough does). If using wax paper, lightly grease.
In a small bowl, combine sugar and eggs; set aside.
In a large saucepan over low heat, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy. Remove from heat. Stir in flour until dough is not sticky (NOTE: If dough is sticky add additional flour, a little at a time).
Separate dough into five (5) equal pieces and place onto the wax paper or parchment paper circles; cover each dough section with plastic wrap to keep warm.
Using a floured rolling pin, roll one section into a round 1/4-inch thick. Place on prepared cookie sheet (if using wax paper, remove) and bake 3 to 5 minute or until just barely golden but not brown (watch it carefully). Remove from and oven. Remove from baking sheet and cool on a wire rack. Repeat with the remaining (4) four sections of the dough, re-flouring cookie sheet if necessary.
Prepare Cream Filling. On a large serving dish, alternate 5 layers of cake circles and Cream Filling, applying the cream filling liberally between layers. With the fifth layer, crumble the cake into small pieces and sprinkle over the top of the cake. Let the cake sit 6 to 8 hours before serving.
Yields one cake.
Cream Filling:
In a large bowl, combine sweetened condensed milk, whipped cream, and sour cream. Stir until everything is well mixed in.
Number of Servings: 8
Recipe submitted by SparkPeople user MILLYNESS.
Preheat oven to 375 degrees F. Lightly flour a cookie sheet. Precut five (5) sheets of wax paper or parchment paper into 8-inch circles (dimensions don't matter, thickness of dough does). If using wax paper, lightly grease.
In a small bowl, combine sugar and eggs; set aside.
In a large saucepan over low heat, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy. Remove from heat. Stir in flour until dough is not sticky (NOTE: If dough is sticky add additional flour, a little at a time).
Separate dough into five (5) equal pieces and place onto the wax paper or parchment paper circles; cover each dough section with plastic wrap to keep warm.
Using a floured rolling pin, roll one section into a round 1/4-inch thick. Place on prepared cookie sheet (if using wax paper, remove) and bake 3 to 5 minute or until just barely golden but not brown (watch it carefully). Remove from and oven. Remove from baking sheet and cool on a wire rack. Repeat with the remaining (4) four sections of the dough, re-flouring cookie sheet if necessary.
Prepare Cream Filling. On a large serving dish, alternate 5 layers of cake circles and Cream Filling, applying the cream filling liberally between layers. With the fifth layer, crumble the cake into small pieces and sprinkle over the top of the cake. Let the cake sit 6 to 8 hours before serving.
Yields one cake.
Cream Filling:
In a large bowl, combine sweetened condensed milk, whipped cream, and sour cream. Stir until everything is well mixed in.
Number of Servings: 8
Recipe submitted by SparkPeople user MILLYNESS.