I made this cake for my Sister- in- law, on her birthday which falls in the month of February. I again took long in posting, reasons all known to you. I was supposed to make a big cake as she was throwing a party for her colleagues but later she dropped the idea thinking it would be difficult to carry a big cake or maybe she was not confident on me. So I made this cake just for family members.
It came out wonderfully moist with golden yellow color and its layer baked so evenly with no cracks. There was a reason of making a honey cake because papa send me a big bottle of honey and I already had two bottles with me. So at that time honey was going in everything I was baking. And when Natasha posted this post I was happy as there too she used honey. I ended my search there for my sister-in-law’s birthday cake.
Whenever birthday of anyone is near and I have to make the cake then it has to be different firstly for the person for whom I am making then for the guests and lastly for my blog (keeping in mind as there shouldn’t be any repeat of any recipe).
And Chernosliv’s recipe perfectly fits the bill. In this cake, I loved the idea how honey was used.
When the sponges were made I can’t stop myself glaring at the sponges at that time, I found them so beautiful. I really found this recipe very innovative. Thanks Natasha for this wonderful recipe.
Chernosliv is a Russian Cake, where sponges were soaked in sugar syrup and filling were made with prunes. Recipe adapted from Natasha Kitchen. I halved the recipe and used two 5 inches cake tin.
Ingredients for sponge
- Eggs – 6
- white granulated sugar – 1 cup
- Honey – 5 tbsp
- Baking soda – 2 tsp
- Whole Wheat Flour – 2 cup
- Heavy whipping cream – 2 cup (what I get here, has sugar in it so I don’t add extra. If your cream has no sugar, you can add ¾ cup powdered sugar).
For sugar syrup
- Water – 1 cup
- Sugar – 2 tsp
Fillings and topping
- Chopped Prunes – 1 1/2 cups
- Melting Chocolate
- Strawberry Preserve – 2 tbsp
- Chocolate shavings
Method for sponges
- Butter and line the bottoms of 2 (9-inch cake pans) with baking paper. Preheat the Oven to 180 degree C.
- Beat eggs with sugar for 5 minutes on high-speed.
- Heat honey in a saucepan over medium heat until it is very hot, but not boiling, stirring often. Just as soon as you see faint bubbling on the edges, use a spoon to stir in the baking soda into the honey stirring continuously until your mixture turns a yellow/light caramel color (about 30-45 seconds) and immediately remove from heat. It will be fluffy. It will continue to cook even after you remove from heat. Continue stirring until you’re finished adding it to the egg mixture. You don’t want it darker than a yellow caramel by the time you are ready to add it to your egg mixture and it happens quick so don’t step away from it!
- With the mixture on high speed, add hot honey to the egg mixture about 1 Tbsp at a time so you don’t cook your egg mixture. Also, don’t wait for your honey mixture to cool down or it will harden and you won’t be able to blend it into your egg mixture.
- Reduce mixer speed to med/low and blend in flour 1 cup at a time. Use a spatula to scrape down the mixing bowl to make sure the flour is well blended.
- Just as soon as the flour is well incorporated, divide into two prepared baking pans and bake at 325° for 25-28 minutes or until the cake is golden brown and a toothpick comes out clean. Once they are cool enough to handle, remove from the pans and transfer to a wire rack to cool completely.
- Beat the heavy cream until stiff and spreadable (1-2 min on high speed).
For sugar syrup
- Boil water in a pan. When bubbles starts to appear add sugar and switch off the gas. Let it come on room temperature
- Once your cake is completely cooled to room temp, slice your cake layers in half and keep the halves stacked until ready to assemble so your cake doesn’t dry out.
- Put first layer of cake on a serving plate, sprinkle some sugar syrup over it then spread enough cream to cover the layer from the top, sprinkle some chopped prune, repeat these steps for 2nd and 3rd layer.
- On 4th layer too, do all the steps as mentioned above excluding sprinkling of prunes.
- Frost the outside of the cake and sides then decorate with strawberry preserve, melted chocolate and with chocolate shavings and with some more prunes.
We didn’t got the chance to taste the cake as we went to Agra for a day on the same day but they all loved the cake and said it was so different and tasty.