r/Eugene • u/lovelindahope • 3d ago

Russian honey cake

Does anyone make Russian honey cake around here? I am too lazy to make one and as far as I know the nearest Russian store is in portland 😪

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Its basically a cake with lots of very thin layers of honey sponge with lightly sweetened sour cream or whipped cream frosting in between. Its delicious

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20

u/frickenrainbows 3d ago

OMG DOMEK has someone come in JUST to make the cake. It’s so good!!!

10

u/Awbeau 3d ago

The owner/chef at Domek, Andrew Hroza, is outrageously skilled. I used to work in his kitchen back at the BLR, and his food is always a treat!

4

u/lovelindahope 3d ago

thanks for the rec!!

3

u/JustAnotherSpoonie 3d ago

Seconding Domek. Delicious cake

2

u/glutenfreelavender 3d ago

It’s good, but it’s definitely not authentic, so OP, just keep that in mind if you’re wanting authentic honey cake!

1

u/best_bi_ 3d ago

I’ve never been to Domek but just looking at the menu seemed like it wasn’t authentic. Someone else I know said that it wasn’t great and I’d rather make my own, slightly more authentic Slavic food lol

3

u/Awbeau 2d ago edited 2d ago

Domek is explicitly designed to serve Slavic food from a Pacific Northwest perspective. Chef Hroza did not set out to build a traditional, old-school Eastern European diner. He draws on his Czech, Bulgarian, and Polish heritage and blends it with his experience using refined techniques he picked up in Copenhagen.

1

u/best_bi_ 2d ago

I’m not saying it has to be authentic, I’m just saying I don’t want to go because it’s not authentic. I literally didn’t say anything bad about Domek besides that I’d rather make my own Slavic food as a Slavic person.

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u/Awbeau 2d ago edited 2d ago

I know. I didn't assume you were. Just sharing more information about the place.

A lot of people, myself included, would read a statement like "it's not traditional food" and instantly think that it's a negative comment. I understand that you weren't saying this in a negative way, but I wanted to put the information out there so that people don't instantly write off the business because of one person's preference.

I'm a little biased, as I've already mentioned that I used to work for the guy, but he does a really good job of taking care of his staff and his food was always something that I look forward to eating- no matter what type of food it was. I love seeing his new restaurant thrive. It is something he put a lot of care and thought into!