Russian Honey Cake

Serves 8-10

70g butter

2 tbsp honey, warmed

3 eggs

1 cup caster sugar

1½ tsp baking soda

1 tsp vanilla extract

3 cups plain flour, plus extra to dust

1½ cups finely chopped walnuts, toasted

CREAM FILLING

300g butter, at room temperature

375g cream cheese, at room temperature

150g honey

225g sour cream

Place butter and honey in a large heatproof bowl over a pot of simmering water. Leave to melt.

Meanwhile, in a separate bowl, beat eggs with caster sugar until light and fluffy. Add baking soda and stir to combine. Stirring, slowly add egg mixture to melted butter and honey.

Let the mixture heat for about 30 minutes, until it darkens. Remove from the hot water; stir in vanilla extract. Stir in flour to form a sticky dough. Sprinkle extra flour on dough so it’s easy to work with. Preheat oven to 180°C (160°C fan forced).

Cut 2 or 3 pieces of baking paper about 20-25cm2. Sprinkle a little flour on the first piece of baking paper.

Divide dough into 10 equal pieces. Carefully roll one piece out on to baking paper to 2mm thick. Bake for 5 minutes until golden brown.

Remove from oven and place a circle guide, such as a medium to large dinner plate, approximately 18cm, on the warm disc. Cut out a circle. Reserve the cut off pieces.

Leave disc to cool on a wire rack, then peel off the baking paper. Repeat until 10 discs have been formed, allowing layers to cool separately on a wire rack.

To make cream filling, using an electric mixer, beat butter, cream cheese and honey until soft. Fold in sour cream until just combined.

Place a disc on a piece of baking paper or serving plate. Spread disc with about ¼ cup of the cream filling.

Place another disc on top, then spread with another ¼ cup of filling.

Repeat until all layers are spread and stacked.

Using a palette knife, spread the remaining cream mixture around the outside of the cake.

Place the cake cut-offs that were cut from the discs into a plastic bag; use a rolling pin to crush. Mix walnuts into the crumbs. Press the mixture onto the sides of the cake.

Cover cake with a plastic container, being careful not to touch the surface.

Refrigerate for about 4 hours before serving.