Baltic layered honey cake

Of Russian origin, this cake is adored in the Baltics. You’ll need patience as it has to be prepared a day in advance – yes, it’s labour intensive but, if it’s done right, you’ll be coming back to this recipe for years.

SERVES 16

50g sugar

200g honey

115g unsalted butter 3 large eggs, whisked

1tsp bicarbonate of soda 1tsp ground allspice

1tsp ground cinnamon 610g plain flour, plus extra for dusting

FOR THE ICING

250ml whipping cream 750g sour cream 220g icing sugar

1 Add the sugar, honey and butter to a medium saucepan and melt over a medium-low heat, whisking occasionally, for 5-7min until the sugar has dissolved fully. Remove from the heat and leave until cooled to below 80°C when measured with a sugar thermometer.

2 Whisking vigorously, add the beaten eggs in a slow, steady stream until combined. Whisk in the bicarbonate of soda and spices, ensuring there are no lumps. Use a spatula to fold in 100g of flour at a time until the dough is no longer sticky and has a clay-like consistency.

3 Preheat the oven to 180°C/160°C fan/gas mark 4. Cut the dough into eight equalsized pieces. Take one piece and roll it out on a well-floured surface into a 22.5cm circle about 2.5mm thick, sprinkling the top with a little flour as you go to keep the dough from sticking to your rolling pin.

4 Place a 22.5cm circular plate or the base of a springform cake tin over your rolled dough and cut around it, reserving the scraps for later. Transfer the dough to a large sheet of baking paper and prick all over with a fork. Repeat with a second piece of dough, then bake the two circles for 4-5min, or until golden.

5 Transfer to a wire rack and leave to cool. Repeat with the remaining layers. Finally, arrange the scraps on a sheet of baking paper and bake for about 5min, or until golden brown. Leave to cool and firm, then pulse in a food processor to fine crumbs. Set aside.

6 Make the icing at least half an hour before constructing the cake (see cook’s note). To assemble, spread about 100ml icing over one cake layer, then place a second layer on top. Repeat with the remaining layers, pressing them down gently as you go, until they have all been evenly sandwiched together.

7 Spread the remaining icing over the top layer, then dust the top and sides with the crumbs, reserving 20g for serving. Cover with cling film and chill overnight.

8 When ready to eat, sprinkle the remaining crumbs over the cake and serve with coffee or tea. The dessert will keep for up to four days in the fridge.