8 Layer Russian Honey CakeBy @mosmeen_diariesAdapted slightlyfrom www.spillthespices.comIngredients:For the layers: 5 cups flour1 cup granulated sugar 3 eggs113g unsalted butter 2 tablespoon honey 1 ½ teaspoon baking soda For the filling: 2 cups milk 2 eggs 2 tablespoon cornflour1 tin caramel treat 1 tablespoon honey 113g unsalted butter, softened
Method:For the layers:1. In a small bowl whisk together the eggs and set aside. 2. In a saucepan, bring 2 inches water to a simmer. In a heatproof bowl, add sugar, butter and honey and place over the simmering water. Melt it, stirring occasionally using a whisk. 3. Now add the whisked eggs and mix for about 3-4 minutes. Add baking soda and cook for one more minute. The mixture should be fluffy and double the size. 4. Transfer the egg-butter mixture to a mixer and add the hour. Mix on low speed until just combined. The dough should be warm, soft and little sticky. Do not put more flour. 5. Transfer the dough onto a lightly houred surface and bring together gently. Knead the dough few times and form into a ball. 6. Divide the dough into 8 equal pieces. Shape each piece into a ball. Cover them with plastic wrap or kitchen towel to prevent from drying. 7. Preheat the oven to 190 C | 375 F. Line a baking sheet with parchment paper 8. On a lightly floured surface, roll out one ball into a thin circle. Use the bottom of a cake pan or round bowl, cut around it with a knife to make a circle.9. Place this and the remaining scraps on the baking sheet. Using a fork, prick the dough in several places. Bake for 3-5 minutes. Repeat for remaining balls.10. Process the cooked scraps in a food processor until breadcrumb stage is reached. Transfer to a bowl and set aside.To make the filling:1. Whisk the 2 eggs in a small bowl. Add ½ cup milk and cornflour and whisk until smooth. 2. In a saucepan, heat the remaining 1 ½ cups of milk, but do not boil. Add the whisked egg-milk mixture to the warm milk. 3. Bring this to a simmer over medium heat, whisking constantly until it becomes very thick. Remove from the heat and cool. Whisk in the honey, butter and caramel. To Assemble the cake:1. Place a cake layer and top it with ½ cup of the fllling and spread evenly. Repeat with all the cake layers. 2. Some of the frosting will come out of the sides when the layers are done. Spread it evenly over the sides. Sprinkle the crushed cake scraps over the sides and on top of the cake. 3. Leave the cake in the refrigerator for about 8 hours or overnight.