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Variation Russian Honey Cake



24 piece(s)


  • 750 g sour cream
  • 500 g thickened cream
  • 300 g icing sugar
  • 2 level tsp vanilla extract

Honey Cake

  • 100 g Butter
  • 150 g white sugar
  • 80 g honey
  • 3 eggs
  • 1 tsp bicarbonate of soda
  • 450 g plain flour
  • 6
    2h 0min
    Preparation 1h 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 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.
  2. Honey Cake
  3. 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.
  4. 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.
  5. 1. Place all off cuts of cooked dough into Thermo 10sec/ speed 10 to make crumb. repeat if not fine enough.
  6. Construction
  7. 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.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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