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Serve chilled for best texture and flavor.
Slice with a sharp knife dipped in warm water for clean cuts.
Store covered in the refrigerator for up to 5 days.
This cake tastes better the longer it rests, so make ahead when possible.
Variations:
Add a splash of lemon juice to the cream for a tangier filling.
Swap sour cream with whipped cream cheese for a denser texture.
Infuse the cake layers with a pinch of cinnamon or nutmeg for a warm spice note.
Use dulce de leche between some layers for extra richness.
FAQ:
Can I freeze Russian Honey Cake?
Yes, you can freeze it for up to 2 months. Wrap tightly and thaw in the fridge overnight.
Can I make this cake in advance?
Absolutely. It actually tastes better the next day as the layers absorb the cream.
What kind of honey works best?
Wildflower or buckwheat honey provides a deep, rich flavor, but any pure honey will do.
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