Honey cake "Posolskiy"
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 make the cake "Posolskiy" at home with this recipe.
Servings 12
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.