This Dulce de Leche Honey Cake is another twist on classic Russian honey layer cake “Medovik”. The warm honey notes and buttery dulce de leche frosting is an irresistibly delicious concoction.
Hello, everyone. Happy beginning of June. Wait, June? Where can I file a complaint? I realized one thing. With all this quarantine and work-from-home-situations, I had more time to cook and photograph (Which is great). However, I had accumulated too many new recipes that I cannot handle. In fact, I can – but with the upcoming summer days, I am so pumped to start sharing recipes with seasonal produce. Hello, rhubarb, strawberries, and cherries! So, I decided to keep those unpublished recipes (Yup, I am talking to you, dulce de leche recipes!) for another time and begin my summer season on the blog.
But before I do that, I felt I needed to share this amazing Dulce de Leche Honey Cake. Over the last few years, I have been sharing some traditional Russian desserts around my birthday, like this Medovik – Russian Honey Layer Cake and this Earl’ Castle Ruins Cake. I wasn’t able to continue this tradition this year, but don’t you worry – I made and had my birthday cake. (Cause you cannot trust anyone but yourself to make your own cake, right?)
So far, I have developed some variations on this Medoviok cake:
Certainly, I wanted another Medovik – which is one of my favourite cakes – for my birthday, but I wanted a new twist. Honey cake…Ben…Ben’s birthday…Dulce de leche. Yahoo! Two of my favourite things in one recipe? That’s simple! Why didn’t I come up with this idea a long time ago? I must admit though – that’s not a unique idea, it just never crossed my mind.
Some of you probably would worry that this Dulce de Leche Honey Cake is way too sweet. Surprisingly, not at all! Dulce de leche is less sweet than any caramel, and there is no extra sugar in the frosting like some recipes could call. Thanks to butter, this is not the lightest frosting, but it’s so damn good (And honestly, who cares about extra calories when it comes to a cake? Too late to worry anyway!) I also incorporated some toasted walnuts which often go together with dulce de leche; that’s an awesome combo!
We did like this cake. There’s nothing not to like about it. And you know who also liked it? Daisy! In fact, she was the first member of our family to sample it (She probably even didn’t realize the occasion!), and she 100% approved it.
1,5 cans (450 gr. total) od dulce de leche, preferably homemade
1/4 – 1/2 tsp. salt
2-3 cups of walnuts, toasted and finely chopped
In a large pan combine the honey (1/2 cup + 1 tbsp), sugar, and butter. Cook over medium heat whisking until the butter is melted. Once it’s melted, do not whisk the mixture (shake the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavour) or proceed to the next step.
Add the soda whisking. The mixture will start foaming. It will also change the colour (and even flavour), and will increase in volume.
Off heat and let cool a few minutes.
Add the egg yolks constantly whisking with a whisk. Let the mixture stay 10-12 minutes.
Start adding the sifted flour. You will need between 5 and 6 cups. Add 4 cups at once and then gradually add more. Don’t mix it too long The dough will be soft, elastic, but a bit sticky (easy to roll out though). Don’t add too much flour even if you feel the dough is sticky – instead dust the surface and rolling pin well.
Preheat oven to about 170 degrees C.
Roughly divide the dough into 12-14 pieces.
On the dusted surface (I also recommend doing it on parchment paper) roll out a piece of dough slightly bigger than the desired diameter (It could slightly shrink in the oven. The approximate diameter I opted is 20 centimetres. The number of layers will vary depending on the size.)
Pierce the layer with a fork. Transfer onto a baking sheet and bake between 3-5 minutes depending on the thickness and your oven. Don’t let the layers get too brown.
When the layer has baked, remove it from the oven, and while it’s still hot, using a dish (of the desirable diameter) and knife, cut out the circle. Be fast – once started to cool, it will be crumbly! Reserve the trimmings in a separate bowl.
While the first layer is being baked, roll out another layer. Proceed with all dough. If you have small pieces of dough that are not large enough for a layer, roll them out and bake – you can use them for the decor.
Cool the layers completely.
To make the frosting, place the butter in a large bowl and beat with a mixer, until fluffy and light, about 2minutes. Add the dulce de leche and salt and continue beating, until smooth and nice, about another 5 minutes.
To assemble the cake, place the first layer on a flat plate and spread some (2-3 tbsp) of the frosting. Let it stand one minute then place the second layer gently pressing it with your hands, and spread the cream. Repeat all layers letting the cake stand a minute between placing the layers (The layers are fragile, so it’s a good idea to let them start absorbing the cream and softening.)
Optionally, you can sprinkle some of the layers (on the frosting) with the chopped walnuts. Do this with no more than 3-4 layers -if you sprinkle more of them, the cake might be less stable and harder to slice.
Spread some frosting over the edges as well.
Let the cake stand about one hour at room temperature to stabilize the cream.
In a meanwhile, using a processor, finely grind the trimmings and mix them with walnuts (You will need about 4-5 cups total.)
Generously cover the cake with the crumbles gently pressing them into the cake.
Refrigerate the cake for at least overnight.
If you have any of trimmings and frosting left (and you will likely have!), combine them in glass or a bowl – that would be a bonus dessert!