Russian Honey Cake
Healthy eating is not to avoid cakes altogether. It is about complete enjoyment of each delicious bite without feeling guilty while keeping portion size in check and choosing mostly nutritious foods rest of the time! So, you can still enjoy the fun of baking and tasting a cake! And, don’t forget to share it with family, friends, and people around you to double or triple the enjoyment!
The recipe for this Russian honey cake is adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1019089-russian-honey-cake).
Below are some modifications and tips that I recommend when making this recipe.
1. Reduce sugar to 1/2 cup for the cake batter to reduce the overall sugar content of this cake.
2. Reduce all-purpose flour to 3 cups and remember don’t over whisk the cake batter to prevent excess gluten formation which can make the cake texture too dense.
3. When making honey cream frosting, chill the metal mixing bowl in the fridge before whipping the cream to help keep the cream nice and cold while it’s whipping.
4. When making the cake crumbs, if you don’t have a food processor, use a ziplock bag and a rolling pin (or something that’s round and sturdy enough) to crush the extra-baked crispy cake layers into fine crumbs.
Happy cake baking and tasting!
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!