Ukrainian Honey Cake
A simple, yet elegant Ukrainian icebox layer cake consisting of softened honey-sweetened crackers and a tangy-sweet vanilla sour cream filling.Note that there are several chill times, so make this cake the day before you plan to serve it. Adapted from 'Budmo' by Anna Voloshyna
Servings 10 people
Ingredients
For the cake layers
- 1/2 cup unsalted butter
- 1/2 cup liquid honey floral
- 1/2 cup granulated sugar
- 3 large eggs room temperature
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
For the frosting
- 1 1/2 cups 35% cream
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 Tablespoons liquid honey
- 3 1/2 cups sour cream full fat, room temperature
- 1/2 cup walnut pieces for decorating
Instructions
Make the Cake Layers
- In a medium pot, combine the butter, honey and sugar over medium heat. Stir with a heat resistant spatula just until the butter and honey melt and the ingredients are well mixed. Transfer to a large bowl and cool until only warm, not hot. Whisk in the eggs to the honey mixture until it is smooth and glossy.
- In another bowl, combine the flour, baking soda and salt. Gently fold the flour into the wet ingredients and mix to form a ball. It will be very soft. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 400℉. Line two large baking sheets with parchment paper. Unrap the dough on a well-floured counter and divide into 10 equal pieces. Roll these into balls. Keep the dough balls covered with a clean tea towel so they don't dry out.
- Working with one dough ball at a time, roll into a thin circle, about ⅛ inch thick. Set an 8-inch round cake pan on top and cut around it to make a perfect 8-inch circle of dough. Pull away and reserve the scraps. Carefully transfer the thin round of dough onto the parchment-lined baking sheet. Roll and trim a second round of dough and also place it on the sheet pan.
- Place the pan on the middle rack of the oven and bake for 6 or 7 minutes until dark golden brown. Transfer them to a wire rack to cool completely. Cool the pan. Meanwhile, roll two more dough rounds, cut and measure, bake and cool. Repeat until you have 9 rounds baked and cooled.
- Gather all the scraps, and the 10th ball of dough and roll it out thinly. Use cookie cutters to cut out some honey graham crackers for snacking and lunches. Bake until golden.
Make the frosting
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the whole cream, sugar and vanilla on medium high speed until soft peaks form. Drizzle in the honey and whip unil stiff peaks form. Remove the whisk and gently fold in the sour cream until just incorporated.
Assemble the Cake
- Scoop a dollop of frosting onto a large cake plate and press a cake layer on top. This will anchor it to the plate. Top with a generous ½ cup of frosting, using an offset spatula to smooth it to the edges in a thin layer. Top with a second cake layer, pressing it gently into the frosting and topping it with another ½ cup of frosting. Continue layering until all 9 layers are stacked up with sour cream frosting sandwiched in between.
- Spread the remaining frosting over the sides and top of the cake until it is snowy white. Place under a cake dome if you have one, or very large bowl, and refrigerte for 6 hours or ideally, overnight.
- To Serve: Top honey cake with a ring of toasted walnuts. Cut into wedges and serve with fruit preserves or additional whipped cream.
Notes
While the cake can be sliced after 4 hours in the fridge, it is most delicious and has the best texture after an overnight chill.