3 pc
1 cup
8 fl oz
vanilla sugar
1 Tbs
3 Tbs
baking powder
1 tbsp
15 g
0.52 oz
0.50 fl oz
4.50 cup
36 fl oz
blackcurrants (or any other berries)
2.50 cup
600 g
21 oz
19.80 fl oz
1 tbsp
16 g
0.56 oz
0.53 fl oz
vanilla sugar
1 Tbs
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 33-35%
0.60 l
20.28 fl oz
sour cream 30%
2.25 cup
540 g
18.90 oz
17.82 fl oz
powdered vanilla sugar
8 Tbs


Honey dough


  • 3 eggs | 3.00 items
  • 1 glass sugar | 7.00 fl oz
  • 1 tbsp vanilla sugar | 1.00 tbsp
  • 3 tbsp honey | 3.00 tbsp
  • 15 g baking powder | 0.55 oz
  • 4-4.5 glasses flour | 30.00 fl oz
  1. Whip the eggs with sugar and vanilla sugar; add the honey and the baking powder, and mix quickly. Place the mass in a water bath.
  2. Bring it to a boil, while stirring; the mass darkens and becomes foamy.
  3. Remove it from the heat, and pour it into the mixer bowl; knead the dough with a “spatula” nozzle first, and then with the “hook” attachment.
  4. Gradually stir in the sifted flour, little by little; you have to knead the dough until the state of "plasticine" (when the dough is elastic, and doesn’t stick to your hands).
  5. While the dough is warm, divide it into 12 balls.
  6. Roll the balls into layers, adding the flour. Roll out the cake layers 3 mm (0.15 oz) thin, and prick them with a fork.
  7. Bake the cake layers in the oven preheated to 200С (392F) until golden brown.
  8. Trim the cakes while they are still hot and soft!!!



  • 600 g currants (or any other berries) | 21.15 oz
  • 16 g pectin | 0.55 oz
  • 1 tbsp vanilla sugar | 1.00 tbsp
  • 150 g regular sugar | 5.30 oz
  1. Mix the sugar with pectin.
  2. Pour the berries into a saucepan, and cover them with sugar; heat, stirring until the sugar dissolves.
  3. Bring the mass to a boil, and turn it off immediately.
  4. Pour the confit into a mold equal in diameter to the cake layers (or less), depending on the assembling idea.
  5. Put the confit in the fridge until it solidifies.

You can freeze it, so it will be more convenient to work with.



  • 600 ml cream 33-35% | 20.00 fl oz
  • 540 g sour cream 30% | 19.05 oz
  • 8 tbsp powdered vanilla sugar | 8.00 tbsp

The goods should be just from the fridge; this is the key to a well-whipped crème!

Place all the ingredients in a mixer bowl, and whip until a thick lush crème.

You better assemble the cake in a ring; then you will get the perfect barrel that can be easily lined with the crème.

You can also add the nuts and prunes; these ingredients will make the taste more classical.

You can make two confit layers from this number of berries, so the cake will be more harmonious.

Let the cake soak well (better overnight); you can put a light “press” on top.

Finally, remove the cake from the ring, and grease it with the crème. Decorate the cake at your discretion.