Russian Honey Cake

1. Prepare for Baking

Preheat the oven to 375°F and draw 9-inch circles on parchment paper as a guide for cake layers.

2. Make Water Bath

Fill a small saucepan with an inch of water and set it over medium heat for a water bath.

3. Warm Honey Mixture

Heat 3/4 cup wildflower honey in a 2-quart saucepan until bubbling, then add 1/4 cup of water and mix well. Place the saucepan in the water bath to keep warm.

4. Melt Butter and Honey

Melt together butter, remaining 3/4 cup honey, 1/4 cup slightly burned honey, and sugar over the simmering water bath.

5. Whisk Eggs

Whisk eggs until light and frothy in a separate bowl.

6. Mix Dry Ingredients

Mix baking soda, half of the kosher salt, and cinnamon in another bowl.

7. Combine Wet and Dry Ingredients

Gradually add the warmed eggs to the honey-butter mixture, stir in the cinnamon blend, and let it cool until warm to the touch.

8. Add Flour

Sift the all-purpose flour into the batter in three parts, whisking until smooth.

9. Bake Cake Layers

Spread batter onto the parchment circles and bake for 6-7 minutes or until layers spring back when touched.

10. Prepare Cake Crumbs

Allow the baked layers to cool, trim if necessary, and toast the trimmings at 250°F until golden. Then, grind them into crumbs.

11. Make Frosting

Blend the burned honey with dulce de leche, remaining kosher salt, and 3/4 cup cream. Chill for 30 minutes.

12. Whip Cream for Frosting

Whip the remaining heavy cream to soft peaks, fold in the chilled honey mixture, and continue to whip to medium stiff peaks.

13. Assemble Cake

Layer and frost the cake with the whipped cream mixture, enveloping it completely and sprinkling the top with toasted crumbs.

14. Chill and Serve

Refrigerate the cake overnight to allow the flavors to meld, then serve chilled.