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The Soviet honey cake “Posolskiy” tastes incredibly fluffy and soft. The caramel note makes it special. With its numerous thin layers, the golden cake is an eye-catcher on the coffee table. You can find a detailed cake “Posolskiy” recipe with the exact quantities and step-by-step instructions below.
What is honey cake “Posolskiy”?
“Posolskiy” is a homemade honey cake with caramel flavor. It is an old Soviet recipe, just like for the Golden Key Cake, the cake “Josephina” or the Smetannik cake “Mishka na severe”.
Translated from Russian, “Posolskiy” means something like “From the ambassador”. Where the name comes from is unclear. The history of the cake has also been lost, just like of the cake “Damskiy kapriz” and the chocolate Spartak cake too.
Caramel note makes it special
What sets the cake “Posolskiy” apart from the other Russian honey cakes, such as the classic medovik cake, the honey cake “Ryzhik” or the honey cake “Winnie-the-Pooh”, is its distinct caramel flavor and aroma. In addition, its cake bases are heavenly fluffy, even if they are rolled out very thinly before baking.
The honey flavor complements the caramel note very well. The sweet sour sour cream also combines perfectly with the soft caramel honey cake bases.
To achieve the caramel flavor, the entire dough is heated over a water bath for around 40 minutes. This caramelizes the sugar it contains. The dough takes on a beautiful golden color.
Prepare more sour cream cream
With the quantities of ingredients in this recipe, there is enough sour cream cream to spread very thinly on the cake bases. This is why the cake does not contain as much filling. Nevertheless, it tastes very soft, fluffy and moist.
If you like cakes with a lot of cream, use more sour cream. You can increase the amount to around 500 – 600 grams. Add the powdered sugar to taste.
The cake “Posolskiy” is
- incredibly fluffy,
- caramelly,
- soft,
- creamy,
- delicious,
- with honey flavor,
- fragrant,
- unique in taste,
- with many thin layers,
- easy to make,
- forgotten classic of Soviet cuisine.
How to make honey cake “Posolskiy”: tips and tricks
- If you are replacing honey with an alternative, the baking soda must be dissolved in a small amount of vinegar beforehand.
- The amount of flour specified in the recipe may vary. Add as much flour to the honey mixture in portions until you have a very sticky dough. It should not be runny, but not firm either.
- Instead of 8, you can roll out fewer cake bases, but larger in diameter, for example 6 cake bases with a diameter of 26 cm. This will save you working time.
- Do not leave the cake bases unattended in the oven. They can burn quickly.
- As long as the cake bases are hot, they are very brittle, tender and can deform quickly. So leave them to cool on a flat work surface and only then remove the baking paper.
- You can adjust the amount of powdered sugar for the cream to taste.
Did you make the honey cake “Posolskiy” using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Try out these other honey cake recipes:
- Honey cake “Korovka”: with taste of famous caramel candies
- Chocolate honey cake with ganache – simple layer cake recipe
- Orange medovik – popular Russian honey cake refined with orange
Honey cake "Posolskiy"
Ingredients
for the dough
- 50 g honey
- 50 g butter
- 3 eggs
- 270 g sugar
- approx. 450 g flour
- 12 g baking soda
- flour for the work surface
for the cream
- 450 g sour cream
- 50 g powdered sugar
- 1 pinch of ground vanilla bean
Instructions
Preparation of the dough
- Melt butter with honey slowly and leave to cool slightly.
- Add sugar and eggs and mix to a homogeneous mass.
- Mix flour with baking soda, add it to the honey mixture in batches and mix to form a sticky dough.
- Slowly heat the dough in the mixing bowl over a water bath for approx. 40 minutes, stirring occasionally, until it takes on a caramel color.
- Place the dough on a floured work surface, dust it with flour and divide it into 8 equal pieces.
- First roll one piece of dough in flour and roll it out as thinly as possible on a sheet of baking paper. Cut a Ø 24 cm circle out of it (e.g. using a cake ring) and place it and the cut scraps of dough together with the baking paper on the baking tray.
- Pierce the round cake base several times with a fork and bake it together with the scraps of dough in a preheated oven at 356 °F (180 °C) for approx. 3 - 4 minutes.
- Roll out the remaining pieces of dough one by one into a circle and bake them individually together with the leftover dough in the same way as the first cake base.
- Leave the 8 cake bases and the leftover pastry to cool.
- Then finely crumble the leftover pastry.
Preparation of the cream
- Briefly mix sour cream, powdered sugar and vanilla.
Preparation of the cake
- Spread a thin layer of the sour cream cream on all the cake bases, leaving a small amount for the sides of the cake, and stack them on top of each other. Spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the pastry crumbs and chill for at least 5 hours or overnight.
Notes
- If you are replacing honey with an alternative, the baking soda must be dissolved in a small amount of vinegar beforehand.
- The amount of flour specified may vary. Add as much flour to the honey mixture in portions until you have a very sticky dough. It should not be runny, but not firm either.
- Instead of 8, you can roll out fewer cake bases, but larger in diameter, for example 6 cake bases with a diameter of 26 cm. This will save you working time.
- Do not leave the cake bases unattended in the oven. They can burn quickly.
- As long as the cake bases are hot, they are very brittle, tender and can deform quickly. So leave them to cool on a flat work surface and only then remove the baking paper.
- You can adjust the amount of powdered sugar for the cream to taste.
- Take note of the detailed tips and tricks for making the cake "Posolskiy" at the top of the article.
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