1- Let’s get started on making this Russian Honey Cake, where the magic happens with burnt honey giving everything that rich, toffee-like vibe. First, preheat your oven to 375°F (190°C) and line baking sheets with silicone mats or parchment paper traced into 9-inch circles for easy shaping. This step sets the stage for those thin, caramelized layers that make the cake so special.

2- Next, make the burnt honey by simmering 3/4 cup honey in a pan until it turns a dark amber color, then stir in 1/4 cup water and whisk until smooth; set it aside to cool. For the cake batter, melt the unsalted butter with both the burnt honey, 3/4 cup regular honey, and 1 cup + 2 tablespoons granulated sugar over simmering water until warm and combined. Once ready, whisk in the 6 large eggs, followed by 2 1/2 teaspoons baking soda, 3/4 teaspoon fine salt, and 1 teaspoon ground cinnamon.

3- Gradually sift in 3 3/4 cups all-purpose flour in three parts, stirring until the batter is smooth and lump-free. Spread about 1/3 cup of batter into each traced circle on your prepared sheets and bake for 6-7 minutes until the layers turn a deep caramel color. After baking, let the layers cool, then trim the edges and save the trimmings to toast for decoration.

4-Frosting and Assembly Steps: For the frosting, mix 1/2 cup burnt honey, 1/2 teaspoon fine salt, dulce de leche, and some of the heavy whipping cream until blended, then chill it. Whip the remaining heavy cream to soft peaks and fold in the honey mixture until you reach medium-stiff peaks. Layer the cooled cake rounds with heaping cups of frosting, cover the sides and top, and press the toasted crumbs onto the sides for a nice finish.