Honey Cake Recipe (Medovik Russian-Store CopyCat

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Honey, raw smooth

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 Batter
  • 1 (8oz pkg Cool whip
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1 tbsp Vinegar

• Dairy

  • 2 tbsp Condensed milk
  • 1/2 cup Sour cream

• Liquids

  • 1/2 cup Water, HOT

Found on alyonascooking.com

Description

Ingredients

• BATTER
• 3 eggs
• ¾ cup of raw smooth honey (not the sugary kind)
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tbsp vinegar
• CREAM:
• 1 (8oz) pkg Cool Whip, thawed
• ½ cup sour cream
• 2 tbsp condensed milk
• SYRUP:
• ¼ cup sugar
• ½ cup hot water

Directions

• Pre-heat the oven to 350 degrees F. Cut out 4 pieces of parchment paper, over hanging an inverted 18 by 13-inch baking sheet.
• Beat together the eggs and honey until light brown and frothy (about 2 min.)
• Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour. Beat all together just until combined.
• Place about ½ cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16 by 11-inch rectangle.) Repeat with remaining layers.
• Carefully peel off the parchment paper and cut out 2 circles from each cake layer using a plate (about 7½ in diameter.) You should have a total of 8 circles.
• Take the left over cake pieces and place back unto the baking sheet. Bake for an additional 5-8 minutes for the crumbs to dry out. (This makes the crushing process a breeze.)
• Place dried left-overs into a zip-loc bag and crush into fine crumbs using a rolling pin.
• TO MAKE THE SYRUP: Whisk together ¼ cup sugar and ½ cup hot water, until granules dissolve. Lightly brush each cake layer with the syrup.
• TO MAKE THE CREAM: Mix together the cool whip, sour cream and condensed milk.
• TO ASSEMBLE THE CAKE: Place an inverted cake layer onto a cake plate. Spread some cream over each layer and then frost the sides and top. Generously dust the sides and top with the cake crumbs and refrigerate over night.