Delicious Kutuzov Cake Recipe for Every Occasion

Start by finely chopping the walnuts until they resemble a coarse flour. This will enhance both the flavor and texture of the cake.

In a mixing bowl, combine the eggs and sugar. Using a whisk attachment, lightly beat the mixture until well combined.

Switch to a paddle attachment and add the soft butter, liquid honey, and sour cream. Mix well until you have a smooth batter.

In a separate bowl, combine the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet batter. Stir quickly to combine without overmixing.

Lastly, fold in the chopped walnuts. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.

After chilling, divide the dough into 4 equal parts, roughly 260 grams each. Roll each part into thin layers about 3 to 4 millimeters thick.

Bake the layers in a preheated oven at 180°C (356°F) for about 15 minutes, or until golden brown. While still warm, trim each layer to a size of 20x20 cm (7.9x7.9 inches).

Save the scraps by crumbling them into fine crumbs, as these will be used for decoration later.

In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla sugar until it forms peaks. This will give the cream a light and fluffy texture.

Gently fold in the sour cream until you achieve a stable cream mixture.

On a cake board, place the first layer of the cake. Spread ¼ of the cream evenly over the layer.

Top this with the second cake layer and repeat the cream spreading process. Continue this layering until all cake layers and cream are used.

Use the remaining cream to frost the top and sides of the cake generously.

Coat the exterior with the reserved crumbled cake scraps to create a textured finish.

Finally, refrigerate the cake overnight to allow the flavors to meld and the cake to set properly.