This twist on the traditionally complicated Russian honey cake means that it is super easy to make and tastes incredible. The honey flavour is perfectly complemented by the whipped cream frosting and the whole cake can be whipped up in just over an hour!
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Preheat the oven to 160C fan/180C. Grease and line 6 x 20cm sandwich tins (if you don’t have 6 tins you can bake the sponges in batches).
Heat the Rowse Runny Honey, butter and soft dark brown sugar in a pan on a low heat until the sugar has melted and the mixture has combined. Bring to the boil then let simmer for 2 minutes. Remove from me heat and set aside to cool for 20 minutes.
Sift the self raising flour with a teaspoon of salt into the bowl of a KitchenAid mixer with the whisk attachment.
Once the honey mixture has cooled, break in the eggs and beat to combine. Pour the wet mixture into the mixer bowl with the flour. Mix the batter on a low speed until it has combined and smooth.
Divide the batter between the tins and bake for 10-12 minutes until firm and a skewer comes out clean. Tip the sponges onto cooling racks to cool completely.
Whisk the double cream into stiff peaks using the KitchenAid mixer. Fold in the soured cream and 2 tablespoons of Rowse Runny Honey.
Level off the tips of the sponges with a serrated knife (there won’t be much but put the offcuts to one side to use later).
Place one sponge on your serving plate, drizzle a tablespoon of Rowse Runny Honey over the sponge then spread on a thick layer of the honey cream. Repeat with the remaining sponges.
Spread the remaining honey cream over the top and sides of the cake. Break up any offcuts from levelling the cakes into crumbs and sprinkle over the top of the cake and around the bottom. Chill in the fridge for an hour before serving. Enjoy!