Russian honey biscuit cake
- October 2019
- Serves 12
- Hands-on time 30 min, oven time 14-16 min, plus chilling
This Russian honey biscuit cake needs to be assembled at least 6 hours ahead of time (or ideally overnight) to give it a texture soft enough for slicing. If you’re looking for a knockout make-ahead cake to serve at afternoon tea or as a dinner party dessert – this is it.
Or, try your hand at making this many-layered lapid legit (thousand-layer cake).
- 11.7g (6.8g saturated)
- 57.2g (28.3g sugars)
- 60g salted butter
- 225g unrefined light brown soft sugar or unrefined light muscovado sugar (we like Billington’s)
- 2 large free-range eggs, beaten
- 2 tbsp runny honey, plus extra to serve
- 2 tsp baking powder
- 450g plain flour, plus extra to dust
- Billington’s Barista crystals for coffee to decorate
For the filling
- 300ml double cream
- 150ml condensed milk (look for the squeezy bottles)
You’ll also need…
- 2-3 baking sheets, lightly floured
- 20cm circle template cut out of baking paper
- Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, honey and baking powder until foamy. Take off the heat and mix in the flour with a wooden spoon to combine.
- Heat the oven to 180°C/160°C fan/gas 4. Weigh the dough, then divide into 5 equal balls. On a lightly floured surface, roll out 3 balls of dough until they’re the thickness of a £1 coin and slightly larger than your 20cm circle template. Transfer the rolled out pieces of dough to the baking sheets, then bake for 7-8 minutes. Leave to cool for a couple of minutes, then put the template on top of the warm biscuits and use a sharp knife to cut out 3 x 20cm biscuit circles (reserve the trimmings). Meanwhile, roll out and bake the other 2 balls of dough, then trim as with the others.
- Transfer the 5 trimmed biscuits to a wire rack to cool completely. Put the trimmings into a bag and bash with a rolling pin, then set aside for the decoration.
- To make the filling, whisk the cream and condensed milk in a mixing bowl until thickened. Put one of the biscuits on a cake stand and top with a generous dollop of filling, spreading it out carefully to the edges. Sandwich with another biscuit and continue with layers of filling and biscuit, finishing the stack with the final biscuit. Spread the remaining filling on top (and around the sides of the stack, if you want to and have enough left over). Chill for 6 hours (or overnight).
- To serve, sprinkle over the barista crystals and biscuit crumbs, then drizzle with a little honey.
The cake needs to be assembled at least 6 hours ahead of time (or ideally overnight) to give it a texture soft enough for slicing.
Freeze the baked biscuit layers, well wrapped, for up to 1 month. Defrost fully overnight in the fridge before assembling.
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