15 Layer Russian Honey Cake Recette

Indulge in the decadent delight of a 15-layer Russian Honey Cake (Medovik)! This recipe, perfected after months of research and testing, delivers a rich, honey-infused cake with a creamy, dreamy filling. Each thin layer of delicate honey cake is generously layered with a luscious sour cream or vegan cream filling, creating a symphony of textures and flavors. This recipe is perfect for special occasions or anyone who appreciates a truly unforgettable dessert experience. Easily customizable to your taste, you can omit walnuts or use a dairy-free alternative for the filling.

Préparation 60 min

Cuisson 75 min

Calories 282.4 kcal

Protéines 7g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 15 Layer Russian Honey Cake

4 large eggs
3 cups granulated sugar
1 teaspoon baking soda
1 cup liquid honey
1 cup (2 sticks) margarine
4 cups all-purpose flour
2 cups sour cream
4 tablespoons honey
1/2 cup plain sweet biscuit crumbs (optional, as alternative to walnuts)
1/2 cup finely chopped walnuts (optional)
1 cup (2 sticks) unsalted butter (optional alternative to margarine)
1/2 cup lemon juice (for vegan cream filling)
750ml fresh cream (for vegan cream filling)
cake crumbs (from reserved cake scraps, for topping)

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Comment préparer 15 Layer Russian Honey Cake

Preheat oven to 350°F (180°C).
In a large bowl, beat 4 large eggs with 1 cup granulated sugar until light and fluffy.
Add 1 teaspoon baking soda and 1 cup liquid honey to the egg mixture. Mix well.
In a saucepan, melt 1 cup (2 sticks) margarine or unsalted butter over low heat.
Add the melted butter to the egg mixture and stir to combine.
Gradually add 4 cups all-purpose flour to the mixture, mixing until smooth and lump-free.
Remove from heat and let the batter cool slightly.
Lightly flour a clean surface. Divide the dough into 15 equal portions. Roll each portion very thinly into a circle (approximately 8-10 inches in diameter).
Bake each cake layer on a baking sheet lined with parchment paper for 2-4 minutes, or until golden brown. Repeat until all layers are baked. Let cool completely.
For the sour cream filling: In a bowl, beat 2 cups sour cream with 1 cup granulated sugar and 2 tablespoons honey until smooth and creamy.
For the vegan cream filling: Whip 750ml fresh cream with ½ cup lemon juice and 1 cup granulated sugar and 2 tablespoons honey until slightly thickened.
Spread a generous layer of cream on each cooled cake layer.
Stack the layers, coating the sides with the remaining cream. Sprinkle the top and sides with cake crumbs and ½ cup finely chopped walnuts (optional).
Refrigerate for at least 6 hours to allow the cake to set and the flavors to meld before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

77g

Fat

32g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation For Large Groups Desserts Oven European Cakes Russian Stove Top Equipment Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer 15 Layer Russian Honey Cake ?

15 Layer Russian Honey Cake prend environ 135 minutes du début à la fin — environ 60 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient 15 Layer Russian Honey Cake ?

15 Layer Russian Honey Cake contient environ 282.4 calories par portion, avec environ 7 g de protéines, 10 g de glucides et 25 g de lipides.

De quels ingrédients ai-je besoin pour 15 Layer Russian Honey Cake ?

Les principaux ingrédients de 15 Layer Russian Honey Cake sont Eggs, Sugar, Baking Soda, Liquid Honey, Margarine, Flour. Consultez la liste complète avec les quantités ci-dessus.