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Simple Layered Chocolate and Honey Cake with Cream (Spartak)

This cake is all about combining the flavours of chocolate and honey with a creamy condensed milk cream.
spartak-cake-on-a-cake-stand
spartak-cake-on-a-cake-stand

Simple Layered Chocolate and Honey Cake with Cream (Spartak)

This cake is all about combining the flavours of chocolate and honey with a creamy condensed milk cream.
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Course: Desserts
Cuisine: Russian
Allergy: Vegetarian
Total Time: 2 hours
Servings: 10
Calories: 517kcal

Equipment

  • bowl
  • hand mixer
  • Cake spatula
  • food processor

Ingredients

  • 1 large egg
  • 2 Tbsp milk
  • cup sugar
  • 1 tsp baking soda
  • 3 Tbsp honey
  • 3½ Tbsp unsalted butter
  • 2 Tbsp cocoa
  • 2 cups flour
  • 1 can sweetened condensed milk
  • ½ cup powdered sugar
  • 1 cup whipping cream
  • 1 package cream cheese, softened

Instructions

  • For the cake layers: In a small pot, add together 1 egg, milk, sugar, baking soda, honey, and unsalted butter.
  • On low heat, stir until butter is melted and everything is well combined (about 10 minutes). Once it gets puffy, give it another 2 minutes and then turn off the heat.
  • Stir in 2 Tbsp of cocoa.
  • Add in 2 cups of flour, one cup at a time. At first it might be runny, but no worries, it will stiffen up quickly.
  • Next, divide the batter into 7 equal pieces.
  • Preheat your oven to 350F.
  • Sprinkle flour on the surface. With the help of a rolling pin, roll each piece of dough into a flat circle. Transfer onto a greased cookie sheet.
  • Place a plate upside down on your flat circle dough and use it as a template to cut a perfect circle out of the dough. Push the extra scraps away from the big circle but leave it on the baking sheet.
  • Bake each cake layer for 7-8 minutes or until it has hardened and not doughy. Once baked, stack the layers.
  • For the cream: In a bowl, beat 1 can of condensed sweetened milk for 2 minutes.
  • Add in the whipping cream and beat until the cream is stiff peaks.
  • Add in the powdered sugar and beat for another minute. Add in the softened cream cheese and beat.
  • Assembling the cake: Spread the cream on each layer of cake and stack the layers one on top of the other. When done stacking, cover the cake in a layer of cream.
  • Add the baked cake scraps to a food processor and pulse until broken up into small or crumb sized pieces. You can also crush the pieces in a ziplock bag, by hand.
  • Sprinkle the crumbs over the cake.
  • Refrigerate until ready to serve.

Notes

Tip: it is easier to roll out the dough if it is room temperature.
I’ve found that softening the cream cheese ahead of time makes the cream frosting creamy instead of chunks of cream cheese in it.

Nutrition

Calories: 517kcal | Carbohydrates: 68g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 246mg | Potassium: 257mg | Fiber: 1g | Sugar: 48g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg

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