Russian Honey Cake

• porsjoner: 10 servings
• aktiv tid: 45 minutes
• total tid: 4 hours 45 minutes

Ingredienser

40 sheets graham crackers, for the layers

8 sheets crushed graham crackers, for the coating

16 ounces / 2 packets cream cheese

4 cups heavy whipping cream, cold

1 cup sour cream

1/2 cup powder sugar, taste and adjust sweetness level as needed

1 teaspoon vanilla extract

Fremgangsmåte

Toast the graham crackers

To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter.

Bake only the top side at 325°F for 8-10 minutes until golden brown. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extra 5 for the outside coating.

Make the filling

Follow the mixing steps exactly for best results. To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. Beat with the whisk attachment on high speed for 2-3 minutes, scrapping the sides and bottom of the bowl frequently until fully combined, smooth and softened. This is important to avoid clumps. Do not rush this step.

Once the cream cheese is smooth, add half the heavy cream and sour cream. Beat for 1-2 minutes until the cream cheese is well combined. Scrap the sides as needed.

Add the rest of the heavy cream, powdered sugar and vanilla extract. Beat until fluffy and soft peaks form. Small clumps may form from the powdered sugar but they should dissolve. If you notice a few big cream cheese clumps at the end, just remove them. It means you didn't beat it enough at the beginning.

Assemble the cake

No need to assemble this cake in a dish with walls because the cake is sturdy. Pick a serving platter that fits the cake length of 4 graham cracker sheets.

Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put a little bit of filling on the bottom to help hold the first layer in place.

Spread a thick, even layer of the cream filling over the first layer of graham crackers, including the corners of the crackers too. The cream layer should be at least 1.5x to 2x the thickness of the graham crackers. There is plenty of cream so be generous or else when you slice, you won't see any filling. The crackers absorb some of the filing.

Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers. As you build the cake, scrape the edges of the layers if you notice the cream falling on the sides.

After the last layer, finish with the remaining frosting on top.

Use a flat edge spatula to evenly spread and cover the tops and sides of the rectangle cake.

Sprinkle and press all sides of the cake with crushed graham crackers - including the top surface. It may get messy and might not initially stick but pick up the crumbs and keep lightly pressing and layering the crumbs on all sides until no more cream is visible.

Refrigerate overnight

Cover loosely and refrigerate for at least 4 hours or overnight. This resting time allows the graham crackers to soften into tender cake-like layers. Take out the cake of the fridge 20 minutes before serving to soften the layers.