A Taste of Ukraine - Christmas Special

Ingredients:

Biscuits (dough) layers

70g honey

100g golden caster sugar

100g butter, soft

1tsp bicarbonate soda

2 eggs, lightly whisked

350g plain flour 

Cream filling

500ml creme fraiche (full fat)

100g golden caster sugar

1tsp vanilla paste

Handful roasted, crushed walnuts

Method:

Although this might look complicated, as long as you prepare it correctly it will be easy. Take extra care when using the bain-marie water bath. 

Preheat the oven to 220 degrees/gas mark 8.

1. Fill a pan with water less than halfway to the top, and boil it
2. Place a heatproof bowl on top of the boiling pan with and mix in the honey, sugar and butter, stirring continuously on low heat.
3. Add the bicarbonate of soda and keep stirring.
4. Slowly and gradually add the eggs, continuously stirring/whisking for about 15 minutes – do not leave it! 
5. Take off the heat and gradually add the flour (You might need slightly less flour – add it until the mixture becomes thick and doughy)
6. Place the dough in the fridge for 30 minutes
7. Divide the dough into 8 pieces, roll each piece into a round shape like a flat thin pancake.
8. Bake each cake layer for about 3-4 mins until it turns golden.
9. Now make the cream filling. Place the creme fraiche and sugar in a bowl and whisk until sugar dissolves and the cream starts to thicken, then add the vanilla and walnuts
10. Spread the cream evenly on each cake layer, neatly stacking them on top of each other as you add another layer, and around the sides of the cake. For the best results leave the cake in the fridge overnight so that the layers can absorb the cream.

Traditionally Honey Cake is decorated with a layer of leftover milled biscuits, but I like to decorate mine with roasted crushed walnuts or leave it pure white with a few berries on top for a special occasion. Style with a Bodo Sperlein Blossom collection pink plate and your alternative Christmas table is ready!

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