Description
Russian Honey Cake, also known as Medovik, is a traditional layered cake made with thin, honey-flavored cake layers and a creamy, tangy filling. The cake becomes incredibly tender as the creamy filling soaks into the layers, creating a melt-in-your-mouth dessert that’s perfect for holidays, special occasions, or whenever you want to impress your guests!
Ingredients
Scale
For the Cake Layers:
- 100 g (1/2 cup) granulated sugar
- 115 g (1/2 cup) unsalted butter
- 180 g (1/2 cup) honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 360 g (3 cups) all-purpose flour
For the Cream Filling:
- 600 g (2 1/2 cups) sour cream (full fat)
- 400 g (1 3/4 cups) heavy whipping cream
- 100 g (1/2 cup) powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Crumbled cake scraps
- Honey drizzle (optional)
- Fresh berries or mint leaves (optional)
Instructions
🍯 Prepare the Cake Layers:
-
Melt Butter and Honey:
- In a heatproof bowl, combine sugar, butter, and honey.
- Place over a pot of simmering water (double boiler method) and stir until the butter melts and the mixture is smooth.
-
Add Eggs and Baking Soda:
- Whisk in eggs and vanilla extract until well combined.
- Add baking soda and continue stirring for 2-3 minutes until the mixture turns light and increases in volume.
-
Incorporate Flour:
- Gradually add the flour, stirring until a soft dough forms.
- The dough will be slightly sticky but manageable.
-
Divide and Roll the Dough:
- Divide the dough into 8 equal portions.
- Roll each portion into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
🍪 Bake the Cake Layers:
-
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
-
Roll and Cut Layers:
- Roll each dough ball into a 9-inch (23 cm) circle on parchment paper.
- Use a round cake pan or a plate as a guide to trim edges. Reserve the scraps for later.
-
Bake the Layers:
- Transfer the parchment with the rolled dough onto a baking sheet.
- Bake each layer for 5-7 minutes until golden.
- Bake the reserved dough scraps as well until crisp.
-
Cool and Crumble Scraps:
- Allow the baked layers to cool completely.
- Crush the baked scraps into fine crumbs using a food processor or by hand.
🍶 Make the Cream Filling:
-
Whip the Cream:
- In a large bowl, beat the heavy cream until soft peaks form.
-
Combine with Sour Cream:
- Gently fold in the sour cream, powdered sugar, and vanilla extract until smooth and creamy.
🎂 Assemble the Cake:
-
Layer the Cake:
- Spread 1/2 cup of cream filling onto each cake layer.
- Stack the layers, spreading filling evenly between each.
- Spread remaining cream generously over the top and sides of the cake.
-
Coat with Crumbs:
- Press the crumbled cake scraps onto the sides and top of the cake.
-
Chill the Cake:
- Refrigerate the cake for at least 6 hours, preferably overnight, to allow the flavors to meld and the layers to soften.
🍽️ Serve:
- Garnish and Enjoy:
- Before serving, drizzle with honey and garnish with fresh berries or mint if desired.
- Slice and serve chilled.
Notes
- Make Ahead: This cake tastes even better the next day, so prepare it in advance for the best results.
- Storage: Store in the refrigerator for up to 5 days. The cake remains moist and flavorful as it ages.
- Tip: If you prefer a sweeter filling, increase the powdered sugar to 150 g (3/4 cup).