April 25, 2013
- 5 from 3 votes
- 61 comments
- #Cake
- #Dessert
- Jump to Recipe
- Print Recipe
Honeycomb Cake is made of layers of spiraling Puff Pastry tubes filled with Tart Cherry and Layered with Dulce de Leche Buttercream. Your guests will be blown away at the design inside the cake when you cut it!
I remember the first time I saw this combination in a cake was on a jazzedcook.com forum, when one of the girls on the forum replaced the frosting in a traditional “Monestary Hut” Russian cake, with sweetened condensed milk frosting. She claimed that while it sounded weird, it was very good. So I made it and loved it as well! I don’t think she had a name for her version of the cake, so I decided to call it ‘Honey Comb’ Cake since it looks like the honeycomb. Usually, this cake is made a rectangle, in either a glass dish or stacked into a pyramid, because that’s the easiest way to assemble it, given that it’s made with puff pastry ‘tubes’ filled with sour cherries. I went ahead and made it into a round cake. Find out how, below…
Try these other cherry desserts:
- Flourless Black Forest Chocolate Cake – Flourless chocolate cake with whipped cream and cherries.
- Cherry Chocolate Pavlova – Meringue dessert with cherry sauce and whipped cream.
- Black Forest Cake – Moist chocolate buttermilk cake layers sandwiched with sweetened whipping cream (Chantilly Cream) and sour cherry cake filling.
Print-friendly version of theHoneycomb Cake – Puff Pastry Cherry Cake
Honey Comb Cake - Puff Pastry Cherry Cake
5 from 3 votes
Honeycomb Cake is made of layers of spiraling Puff Pastry
tubes filled with Tart Cherry and Layered with Dulce de Leche Buttercream.
Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian
Keyword: honey comb cake
Calories: 698 kcal
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Ingredients
Puff Pastry Cherry Cake
- 2puff pastry sheets, thawed
- 2cupscanned tart cherries,drained
Frosting
- 12ozunsalted butterroom temperature
- 1.5cans sweetened condensed milkcooked (dulce de leche)
Ganache
- 1/2 cupdark chocolatefinely chopped
- 1/2 cupheavy cream
- 3tablespoonscorn syrup
Decoration
- 1/2cupchocolate sprinklesonly half will be actually used
US Customary - Metric
Instructions
Cook cans of condensed milk in a pot, covered with water by 2 inches, for 1.5 hours, on low heat. Allow to cool completely.
Cut each puff pastry sheet in 3 strips. Roll them with a rolling pin, to double it in size (length & width). Place cherries about 1/2 inch apart along the long side of the dough. Roll it into a tube and pinch the ends. Do the same with 1 more strip of puff pastry. Combine rolled pieces together. Coil them into a spiral circle, leaving about 1/2 inch between each coil (see illustration at the end of the post).
Bake at 400°F, for 15 minutes or until slightly golden.
Follow the above steps and make 2 more cake layers.
Make the Dulce De Leche Buttercream
Whip 12 oz room temperature butter, for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.
Add 1 ½ cans room temperature condensed milk, in 3 additions, making sure it’s combined before adding more.
Make Chocolate Ganache
Chop 1/2 cup chocolate and place it into a bowl.
Heat 1/2 cup cream, to a simmer.
Pour over the chocolate. Let sit for 2-3 minutes.
Add 3 tbsp corn syrup. Stir, until well combined and smooth.
Assemble the Puff Pastry Cherry Cake
Reserve 1 cup of frosting for covering the cake.
Place a small dab of frosting on a plate, to adhere it to the plate and ensure that it does not move. Put the first cake layer. Place 4 strips of foil, 1 inch under the cake, overlapping and covering the serving platter (will make for easy cleanup). Layer the cake with frosting, making sure the amounts of frosting between layers are the same.
Cover the cake with the reserved frosting.
Refrigerate the cake for 20 minutes.
Pour the chocolate ganache on top of the cake, right in the middle. Go with a spatula in a circle, allowing the chocolate to drip down the sides and cover them.
To get the spiral design, place the cake on a cake turntable, place the tip of your spatula in the middle, start turning the cake turntable, at the same time moving the spatula so that it creates a spiral all over the cake. Slowly, run a knife or a spatula, underneath the cake freeing the 4 strips of foil. Remove the foil. Clean up the edges of the serving plate if needed.
While the ganache is still wet, decorate the cake with chocolate sprinkles. Place a baking pan or a large dish, in front of yourself. Take the cake into your left hand. Take some sprinkles into the palm of your hand, cupping the hand slightly. Press against the bottom of the cake, going around the cake.
Cake is best served at room temperature, but is easier to cut while it’s still cold.
Recipe Notes
Please read comments for helpful suggestions.
Nutrition Facts
Honey Comb Cake - Puff Pastry Cherry Cake
Amount Per Serving
Calories 698Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 27g169%
Cholesterol 89mg30%
Sodium 139mg6%
Potassium 157mg4%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 1390IU28%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Bon Appetite!
Russian / Ukrainian, 4th of July, Christmas, Easter, Holiday, Special Diet, Sweet, Thanksgiving, Valentine's Day, Cherry, Chocolate, Dulce de Leche, Honey, Puff Pastry, Sweetened Condensed Milk
Marina | Let the Baking Begin
Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...
You might also like:
Click here to see all Cake recipes
Honeycomb Cherry Cake Recipe
Markiza Cake – Торт “Маркиза”
Creamy Sour Cream Frosting
Pumpkin Cake with Cream Cheese Frosting
Easy Dulce de Leche Buttercream (2 ingredients ONLY!)
Join 11,000+ other food lovers enjoying weekly recipes.
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Marisa
Es una receta muy buena y me salió tal cual la foto!! Gracias.
· Reply
Maria
Hello- thinking of making this for Christmas dessert but considering using frangipane for the frosting instead of the dulce de leche. Do you think that would work just as well?
Thank you! I hope mine looks just as pretty.· Reply
Josephine B
This cake is a version of the original IZBA Cake. IZBA meaning “wooden cottage” a type of ancestral Russian dwelling the cradle of tradition and a family gathering place filled with aroma of freshly baked cakes. It symbolizes all things comfort and home, happiness and childhood memories. It is supposed to be made in the form of a log house by placing 3 cherry filled log rolls covered in the cream then placing 2 layers of cherry filled log rolls on top with more cream and then 1 layer of the cherry filled log roll on the top. Finally totally covered with the cream and topped with chocolate shavings or sprinkles. Enjoy!
· Reply
Jane
Is it best to make this cake the day or serving or before? would it get too mushy if made ahead? thank you!
· Reply
Made it and loved it!! It’s not only delicious but so pretty too, thanks for sharing Marina!
· Reply
Baking Babs
I simply googled Monastirskaya Izba and found this video https://youtu.be/zla043qKuE8 I can’t understand it but at about 4 minutes in, you can see she is assembling the rounds for the cake. I’m making this tonight!!
· Reply
Deidra
Thanks for the video. I think I can do this now. I’m not a baker at all and I’ve never worked with puff pastry so I’m super nervous. The ingredients were so expensive, I’d hate to ruin it.
· Reply
Deidra
Update: So far so good, The pastry is taking quite a while to get done, the baking time for me was 35 min for the first layer and it’s still a bit light in the middle. I was nervous about how small the rings turned out but it fits an 8″ cake pan perfectly. It certainly is a small dessert though. Next time, I will make it for a smaller crowd. I will have to slice this extra thin so that everyone can have a taste. I have the 2nd and 3rd layers baking together now. It smells so delicious, I never thought my home could smell like a pastry shop!
· Reply
Julianna
Just made this…fantastic fun dessert that looks fancy!
· Reply
Виктория
Добрый день! Не знаю, понимаете ли вы по русски, но мне еще пока сложно изъясняться на английском. Торт прекрасен! Чем-то похож на торт “Монастырская изба”. http://www.beautyinfo.com.ua/m0c3i4066.html. У вас слой выкладывается каждый отдельно?
· Reply
Здраствуйте Виктория, спасибо за коментарий!
Да, этот торт был сделан по мотивам “Монастырской Избы”, просто я хотела сделать его в круглой форме вместо традиционной прямоугольной с треугольным срезом. Вот здесь https://letthebakingbegin.com/2014/08/honeycomb-cherry-cake-recipe/ посмотрите еще одна версия этой же Монастырской Избы, только там другой крем и есть пошаговые фото того как сделаны сами слои торта. Надеюсь это поможет 🙂 Если нет, спрашивайте еще 🙂· Reply
Hi Marina,
The what size cans of sweeten condensed milk does the recipe call for? Every brand at the store I went to only had 14oz cans… I’m not sure if that is standard or not but I want to make sure I have enough.Making this for Thanksgiving! Can’t wait!
· Reply
Nata
Hi, is it ok to do with blueberries instead cherries?
· Reply
No, this cake needs something tart to offset it’s sweetness (you know, the condensed milk is kind of sweet))) so sour cherries is what works best.
· Reply
IT
Wish I could try this very interesting cake, but I just cant visualize the process of how you made it. Step by step pictures would have been a “huge” help for the not so daring bakers like me. Hope to see this option one day on your blog as your cakes are the most visually appealing.
· Reply
In the future I plan to do step by step pictures for this cake because its definitely harder to visualize this one than others. So hang in there 🙂
· Reply
Catherine Henry
I was wondering if you made a pictorial recipe since your last post. I am hoping to see this cake with step by step pics.
Thanks for the great recipes and skills· Reply
Marina | Let the Baking Begin
I have not made a pictorial recipe for this particular one, but I have made one other cake with a different cream using the same exact method of rolling and baking the cherry. Check it out over HERE.
· Reply
S
Okay, unless you’ve updated the instructions and made them more clear, I don’t understand why people are so confused about this recipe. It seems extremely clear to me. I’ve never seen a cake like this OR made frosting like this and cannot wait to give it a try! Hopefully it will turn out well for me 😀 One little thing- could you tell me what size cans sweetened condensed milk you use? Can sizes are always changing (shrinking!) and I want to have the correct amount of sweetened condensed milk 🙂
· Reply
Hi S,
No I haven’t updated the recipe and have not changed the recipe, the instructions you saw are the instructions everyone else saw 🙂
The condensed milk I use is this one
http://www.amazon.com/gp/product/B009LHQ6OC/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B009LHQ6OC&linkCode=as2&tag=letthebakbeg-20
Any brand will work, but the cheaper the brand the thicker the condensed milk (I have found), so don’t try to spend more money trying to get better quality.
Also when you have added 75% of the amount of condensed milk, add the remainder slower because sometimes those last 25% can bring the fat content over and curdle the cream. As soon as you see any sign of ‘breakage’ stop adding condensed milk. It all depends on the kind of butter and condensed milk..
Good luck and let me know how it all goes 🙂· Reply
Lynda
The cream/frosting does not appear to have any sweetner. Is this correct or do we use sweetened condensed milk? Just discovered your blog via Pinterest – wonderful.
· Reply
Hello Lynda!
Thank you!
Yes the cream does not contain any sweetener because the condensed milk is sweetened condensed milk. I’ve never ever seen just ‘condensed milk’ sold, that’s why I use condensed milk, meaning sweetened condensed milk.· Reply
Natalie
want to make this cake, and have a ?, how did u bake the rolls, на прастом дечко, or did u bake them separete там где торты пекут в круглых дечках. Thanks a lot
· Reply
I am not sure what дечко means? What is it?i baked each spiral in a round baking pan… Also there is Hand drawn picture at the end of the post, it might help clear some things up.
· Reply
Anna
should i use puff pastry with yeast or without? thanks a lot!
· Reply
Hi Anna, thanks for your question. Puff pastry is actually never sold with yeast. The yeasted layered dough is either danish or croissant dough, it’s different than puff pastry 🙂 so for this recipe you use actual puff pasty (it never has any yeast).
· Reply
shirley
great recipe
· Reply
Lidiya
This cake looks absolutely amazing Marina… I just dont understand how you got it all perfectly round on the sides?
· Reply
Hi Lidiya! Thank you!
It is easier to get perfect sides when you assemble the cake in an adjustable cake ring (search on amazon).· Reply
Lidiya
Thank you so much for your reply… I will try doing that, and I do have a round cake ring=)
· Reply
No problem!
You can also bake the spiral cake layers within a cake form, to keep it from expanding. This will ensure even layers as well, when you go to frost it 🙂· Reply
jules
this looks AWESOME !!!! all of your cakes are gorgeous
· Reply
Olga
I remember I tried once a similar cake when I was a child…and I never forgot how lovely it was! Definitely would have to try this recipe out!:)
· Reply
It’s interesting how some tastes/smells can just bring you right back to the original place where you experienced them first, isn’t it?
Thanks for your comment!· Reply
Brooke Schweers
Wow this cake is absolutely stunning! I can’t wait for a special occasion so I can make this for someone. Although I don’t think mine will turn out as perfect as yours!
· Reply
Thank you! I am sure yours will look just as good 🙂 there really is not much to it once you start making it 🙂
· Reply
Michael
Oh my that cake looks adorable and I love the prttey china. Can you Blog the cake recipe or is it a Pink Possum secret? I love your new header too! That is very cute. xx
· Reply
Tania
Your so creative Marina! Looks delicious!
· Reply
Angela
Such a beautiful cake, my husband loves cherries, but I cant too figure out how to roll and out the logs together…. 🙁 a little confused. Can you please help
· Reply
I hand drew a picture of the technique just now, check it out and let me know if it helps. Also read my comment about the amount of buttercream in the cake and make your own call as to how much you want to add.
· Reply
mitzichatter777
The pictures helped a lot. It looks pretty easy.
· Reply
Yuliya
Oh this looks amazing! I am going to have to give this a try for my husbands birthday next week. Was the cake moist enough with the condensed milk and butter frosting? Hes a big fan of moist cakes : ) Hopefully mine can turn out atleast half as pretty as yours did!
· Reply
This is not a very moist cake, the tubes are puff pastry (flaky) and buttercream. So it’s more crispy and creamy, then moist. If you want something moist, go with “Black Prince” or “Truffle” cake.
Also, some people said that this cake is a bit too buttery (from the buttercream) for them, so use your judgement when layering the cake with cream (use less if you don’t like buttercream much).
It was fine for me, but again, to each it’s own.· Reply
Luda
Do you roll out the dough to double in length or width size?
· Reply
Julia | JuliasAlbum.com
Making “Monastirskaya Izba” has been on my to-do list forever! I can never get to it, but I should. This version looks lovely. Love the idea of using cooked condensed milk for frosting and good to hear that it worked! Pinned!
· Reply
Yeah, I’ve made the original version that is still waiting to be published, but they’re both great!
· Reply
moms dish
wow, this looks so good.
· Reply
Oksana
Do you think you could take step by step pictures in the near future? I am completely confused how you rolled up the cake. And thats okay. Ill try to make this and just stack it up into a pyramid. If i just make individual logs, how many should i get when i make this recipe?Thanks for the recipe.
· Reply
With as busy as I am right now, it is not very likely, but may be one day…
You will get 6 logs, so if you want a bigger cake, I say double the recipe 🙂
To make the round version, you roll the logs up. Then take 2 logs and make one long one, by joining them. Then twist this long one into a spiral. Bake. 🙂
· Reply
Leslie
The part the confuses me is that im not clear after making the coil, do you bake in a round pan? for how long and temp? and then you say you separate the layers to add the cream..thats where you lost me not clear on how is put together before baking or after…i really want to try this but would greatly appreciate if you can clarify just a little..sorry not a pro like you LOL! THANKS SO MUCH!
· Reply
