Variation Russian Honey Cake

Edit

Recipe's preparation

Frosting

1. Place whisk then add cream, vanilla and icing sugar.
2. Whisk for 1-2mins at speed 3.5 or until peaks have formed.
3. Remove whipped cream.
4. Whisk sour cream till whipped. add other whipped cream till combined .
5.Refridgerate until ready to construct.

Honey Cake

1. Beat the eggs and sugar 2 min/speed 4.
2. Add honey and butter. 30 sec/speed 4
3. 6 mins /90/ speed 2
4. Add bicarb Soda, 15 sec/speed 3
5. Add flour , 5 sec/speed 5
6. 2mins/"Dough mode" knead
7. Remove from Thermomix place into floured bowl fold by hand until flour incoprporated into dough.(not sticky) refridgerate till cool 2 hours.

1. Pre heat oven 175
2. Divide dough into 8 portions.
3. Roll into thin layer and using 7 inch (18Cm) cake ring cut out disc.
4. Place 2 discs and leftover dough onto glad bake on tray pierce all with a fork and bake 2 at a time for 7 mins til golden. Remove from oven and place on cooling rack.
5. Repeat till all dough is finished.

1. Place all off cuts of cooked dough into Thermo 10sec/ speed 10 to make crumb. repeat if not fine enough.

Construction

1. When all discs are cooled completely. Place first disc onto plate and then cover with a generous layer of frosting.
2. Add another disc and repeat with frosting until all discs have been stacked together.
3. Coat the outside of the cake with remaining frosting and then dust top and sides with the biscuit crumbs.
4. Cover and refridgerate the cake for 24hrs before serving. *the rest time is important to allow all the flavours to infuse.