My favorite cake. That’s a pretty big statement to make but it’s true. I love the Russian Honey Cake from the former 20th Century Cafe in San Francisco. I’ve posted about it one, two, three … okay, many times. Tender honey cake is separated by luscious burnt honey and dulce de leche cream, for a total of 20 layers!
Every time I enjoyed a slice at the cafe, I told myself, I need the recipe. My wish came true when it was published in The New York Times. UPDATE: Pastry chef Michelle Polzine published a new version in her cookbook that I’m sharing here. I followed the instructions exactly and was very pleased with the results. The textures and flavors were spot on.
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