Lena's Russian Honey Cake

By Bostoncook

Ingredients

• 1 cup sugar
• 2 eggs, beaten
• 1/4 cup butter
• 2 tablespoons honey
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 can sweetened condensed milk (14-ounce)
• 3 eggs, beaten
• 2 tablespoons honey
• 1/4 cup butter

Preparation

Step 1

1. Heat oven to 375. Lightly flour cookie sheet.

2. Precut 5 sheets parchment paper into 8" circles.

3. Combine sugar and eggs; set aside.

4. In a large saucepan, melt butter. Add honey, egg-sugar mixture, and baking powder; stir constantly until well blended and foamy. Remove from heat.

5. Stir in flour until dough is not sticky (if sticky add additional flour). Separate into 5 equal pieces, place on parchment circles; cover with plastic wrap to keep warm.

6. Roll one section into a round ¼" thick. Place on prepared sheet, bake 3-5 mins or until just barely golden but not brown. Remove from oven and baking sheet, cool on wire rack. Repeat with remaining 4 sections, reflouring cookie sheet if necessary.

7. In a large saucepan, combine milk-butter. Stirring constantly, bring to a boil; boil until it thickens. Remove from heat and cool.

8. On a large serving dish, alternate 5 layers of cake circles and filling, applying filling liberally between layers. With the fifth layer, crumble the cake into small pieces and sprinkle over the top of the cake. Let sit 6-8 hours before serving.

The ugliest cake I've ever made. But tasted surprisingly good after a few hours. Wouldn't crumble cake on top, but would come up with something else. Next time need to make the cake layers more shapely and need to add some flavoring - cinnamon or something.