Anirushkas

Instructions:

Prepare the dough:

• In a pot, melt the butter.
• Add coconut sugar, honey, and eggs. Place the pot over medium heat and stir well. Heat the mixture thoroughly, but do not boil.
• Once hot, add baking soda and stir again. The mixture will become airy and light.
• Remove the pot from the heat.
• Add 1 cup of flour and mix, then gradually add the second cup.
• Knead the dough by hand. It should be soft, elastic, and not sticky. Tip: Don’t add all the flour at once—you may need more or less depending on consistency.
• Divide the dough into 8 equal parts. Set aside.

Prepare the cream:

• Soak the washed cashew nuts in warm water for 10–15 minutes.
• Blend them with some soaking water for about 2 minutes until smooth and creamy (like sour cream).
• Pour into a bowl and adjust consistency with more warm water if needed.
• Add lemon juice and sweetener (honey or coconut sugar) to taste. The cream should be slightly tangy and sweet with a thick, spreadable texture.

Roll and Bake the Cake Layers:

• Preheat your oven to 180°C (356°F).
• Roll each piece of dough thinly into a 20 cm circle.
• Use a round bowl or plate as a guide to cut perfect circles. Keep the trimmed edges—you’ll need them later.
• Place the dough circle (with trimmings) on baking paper and bake for 5–6 minutes, until golden.
• While one is baking, roll out the next.
• Bake all 8 layers in the same way. Place the trimmed, baked edges in a separate bowl.

Assemble the Cake:

• Generously spread cream over each layer.
• Optionally, add berries (e.g., cherry, raspberry, blueberry) on top of each cream layer.
• Stack the layers one by one, creating a layered cake.
• Crush the baked trimmings into a fine crumb and sprinkle over the top and sides of the cake.

Final touch and Serve:

• Let the honey cake rest for several hours (or overnight) so the layers absorb the cream and soften.