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Presenter / channel

The video is hosted by a cook on her channel (intro: “Hello dear friends… I am glad to welcome you to my channel today”).

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Ingredients (with quantities and substitutions)

Honey cake (4 layers, no rolling)

• Honey: 200 g (best: “most aromatic”)
• Sugar: 150 g
• Salt: a pinch
• Baking soda: 1 level teaspoon (explicitly baking soda, not baking powder)
• Butter: 120 g
• Eggs: 4 medium, about 50 g each without shell
• Flour: 350 g total, sifted
  • Add 300 g first, then add the remaining 50 g as needed
  • Author notes you may need less depending on flour
• Equipment/setup: baking tray 42 × 32 cm

Cream / filling (quick version)

• Whipping cream: 300 ml
• Vanilla sugar: 16 g
• Powdered sugar: 70 g
• Cream thickener: 16 g
• Sour cream: 800 g, chilled (30% fat)
  • If sour cream isn’t fatty enough: weigh it in the refrigerator (she references other videos on weighing sour cream)
• Honey: 1 spoonful (“a good spoonful of honey”)

Possible substitutions mentioned

• In place of sour cream: use any custards (links mentioned in description).
• For thickening:
  • Use thickener for sour cream instead of only cream thickener (optional / at discretion).
• Stability note: thickener for sour cream can improve stability; otherwise cream is “not very stable” but still fine for soaking.

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Step-by-step method (technique + timings/temps)

1) Make the honey-butter base

1. In a saucepan with a thick bottom, combine:
   • honey (200 g), sugar (150 g), salt (pinch), baking soda (1 tsp level), butter (120 g)
2. Over moderate heat, bring to:
   • complete dissolution
   • then bring to boil
3. When it foams well, remove from heat.
   • Author notes the color becomes more neutral if boiled to about that stage.
4. Boil on moderate heat for ~1 more minute, then remove from heat.
   • Color becomes “beautiful and caramel-like” after this.

2) Add eggs and make the dough

1. Crack 4 eggs (about 50 g each, without shell) into a bowl.
2. Mix each egg, then add the warm honey mixture immediately.
   • She stresses mix immediately so eggs won’t cook.
3. Stir until smooth.
4. The dough mass should be warm / very warm at this stage.

3) Add flour (adjust consistency)

1. Sift flour.
2. Add 300 g sifted flour first and mix until smooth.
3. The dough starts to become liquid—add the remaining 50 g gradually (sift and mix) until:
   • dough is mobile but not liquid
   • when it falls off, the color remains for at least the first couple of seconds
4. Key cue:
   • “Look at consistency—everyone’s flour is different; you may need less than 350 g.”

4) Bake layers (no greasing mentioned)

1. Tray size: 42 × 32 cm.
2. Pour about half the dough onto the lined tray and level well.
3. Bake 10–12 minutes at 200°C (top/bottom heat, no convection).
4. Prepare the second layer the same way while the first bakes.
5. As soon as a layer is baked, remove and bake the second immediately.

5) Cut and prep crumbs/scraps

1. Cut while the baked layer is still hot.
2. Cut off the sides; save scraps for sprinkling.
3. Cut each sheet layer into 2 equal parts → 4 cake layers total.
4. Note: layers “lag perfectly” from parchment and she did not grease the paper.

6) Make quick cream

1. Lightly mix:
   • whipping cream (300 ml)
   • vanilla sugar (16 g)
   • powdered sugar (70 g)
2. Add cream thickener (16 g).
3. Combine with chilled sour cream (800 g, 30%) (added straight from the pack in her case).
4. Add 1 spoonful honey.
5. Mix to form the filling.

Stability note: cream is “not very stable,” but “perfect for soaking.”

7) Assemble the cake

1. Divide cream visually into about 4 equal parts.
2. Spread cream over each layer.
3. If preparing in advance:
   • keep layers on parchment so they don’t stick (they’re “quite sticky”).
4. Sprinkle the ground scraps/crumb on the top and sides.

8) Rest / refrigeration

• She makes decorative “honeycomb” crumb by grinding scraps.
• Chill/soak:
  • at least ~1 hour in the refrigerator is suggested
  • skipping is possible, but chilling improves flavor.
• After chilling: slices well; texture described as tender/soft.

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Chef tips & common pitfalls (as mentioned)

• Do not overcook eggs: add the warm honey mixture immediately and mix right away so eggs won’t cook.
• Consistency is crucial: flour varies; start with 300 g, then add more until dough is mobile, not liquid.
• Bake and cut hot: cutting is done while the korzh is still hot.
• Parchment matters: she doesn’t grease parchment; layers release well due to butter. Keep layers on parchment for advance prep to prevent sticking.
• Cream stability expectations: meant for soaking, not firm shaping.

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Plating / serving

• After ~1 hour (ideally refrigerated), the cake:
  • slices perfectly
  • holds shape
  • keeps structure “thanks to thickener” and rich sour cream
• Garnish: sprinkle crumbs on top/sides; decorate with “honeycombs” made from ground scraps.

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Storage (mentioned)

• Cover with baking paper + cling film and store in the refrigerator for a couple of days.
• Best flavor is freshly prepared.

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Sources / referenced links

The presenter says she will leave links in the video description to detailed videos about custards suitable for this cake.