Russian Honey Cake (เค้กน้ำผึ้งรัสเซีย)

1.For Honey Caramel: Heat honey in small saucepan until color is a shade darker, add about three tablespoons of hot water. Stir to combine and pour about 40 g of honey caramel into a big pot. Beat the remaining honey caramel with cream cheese until combined. Set aside in the fridge.

2.Add butter, sugar, and wild honey into the pot with honey caramel. Simmer over low heat and stir until incorporated.

3.Beat all the egg in a mixing bowl and pour into the pot. Stir to combine and once the mixture is heated through, sift baking soda, salt, and cinnamon in. Stir and remove from the heat.

4.Portion flour into three set. Gradually sift in each portion of flour. The consistency should be thick but still spreadable.

5.Draw seven 7” circle on to the baking paper.

6.Flip the baking paper to the other side. Spread cake mixture on to the circle. The mixture should be slightly bigger than the circle draft. Repeat with the remaining ingredients. Leftover batter can be spread onto baking paper and use as garnish. Bake all the cakes in 190°C conventional oven for six minutes.

7.Trim each cake into a perfect circle disc. Chop cake scraps up and bake at 150°C for ten minutes. Leave cake scraps to cool and blend roughly.

8.For Frosting: Beat honey caramel cream cheese to loosen up. Add half of the cream and mix well. Add the remaining cream and beat into stiff peak.

9.Layer cake up and spread frosting between each cake. Cover the whole cake with frosting and garnish with cake crumbs. Chill for 24 hours before serve.