Russian Honey Walnut Caramel Cake

Russian Honey Walnut Caramel Cake

Ingredients

Cake:

• 190g of sugar
• 3 eggs
• 100g of butter
• 2 tsp baking soda
• 1 tbsp of vinegar
• 3 tbsp honey
• 280g poppy seeds

Cream:

• 800 ml double cream
• juice of one lemon
• 1 cup granulated sugar
• 150g hazelnuts or walnuts chopped or ground

Instructions

1. In a pot add butter, honey, sugar and eggs and mix well until foaming starts. Add baking soda, and vinegar.
2. Cook over low heat, and stir constantly until the mixture reaches a dark color. Remove from heat and allow to cool.
3. Add flour to mixture and knead until a dough forms. Cut dough into five equal parts and use a roller to roll out the dough.
4. Preheat the oven to 375F and place the rolled out dough (about 25cm in diameter) onto a baking tray. Bake for 20-25mins.
5. Right after taking dough out of the oven, place on the counter and place a plate of about 20cm in diameter on top. Use a knife to cut around it into a circle, set aside to cool. Place the crumbs into a bowl.
6. Lightly toast nuts in a frying pan until slightly browned, set aside to cool.
7. Using an electric mixer, whip double cream and add in sugar and lemon juice, reduce speed.
8. Divide cream into 5 parts and spread onto one layer of the cake. Stack the next layer and spread another layer of cream, repeating until all layers are used up. Press down slightly.
9. Evenly spread cream over the sides and top of the cake. Sprinkle the cake crumbs, mixed with nuts. Allow the cake to cool for 12 hours.

Source: betterbakingbible